Calorie content: Not specified
Cooking time: Not specified

In order to cook applesauce in a slow cooker for the winter, we do not need anything except the apples themselves, even sugar is not needed at all. That is, this is a very simple and budgetary type of homework. But such applesauce. prepared according to this recipe, you can safely give to a child, even a very small one - unlike store counterparts, you know for sure that this food contains only apples, and there are no preservatives, dyes and taste improvers. It can also be used as a filling in pies, croissants and other baked goods. Well, isn't it a wonderful preparation for the winter?



Ingredients:
- apples.

Recipe with photo step by step:

We carefully select apples - by variety and degree of ripeness. (I have "white filling" apples. Small, but all ripe and very sweet.)

We wash the apples thoroughly with cold running water, Peel and remove the seed box. If the apples are crushed, then this part must be removed. We also carefully cut out all damaged areas. Here you have to be very careful not to let the spoiled parts of the apples get into the puree. Then we cut the apples into approximately equal small pieces.

You probably noticed that apples darken very quickly in air - this is due to the action of oxidative enzymes. And the process of preparing apples is quite lengthy. Therefore, in order to avoid darkening of the sliced ​​apples, we proceed as follows: prepare a 1% salt solution (10 g of salt per 1 liter of water). In a container with this solution, we lower the pieces of apples immediately after they are cut. And we keep the apples in it until the next steps with them.

Using a blender, grind the apples until smooth. If you have a lot of apples, then grind in parts, put each pounded portion immediately into the multicooker bowl.

When all the apples are already put into the multicooker, close it and turn on the "stewing" mode, set the time - 20 minutes.

After 20 minutes, after the signal, open the lid and mix the apples with a plastic spatula. The apples remain the same white color, but still raw - this can be seen from their outward appearance and the taste is noticeable. Close again, again the "extinguishing" mode for 20 minutes.

During this time, the applesauce in the multicooker is fully cooked. At the same time, it will slightly change color: it will become darker, a warm apricot shade will appear. But the puree itself will be very tender, airy. Be sure to try it so you know what kind of yummy you will be covering. Just don't get too carried away with tasting, otherwise there will be nothing to put in the jars.

While the multicooker is working, we are preparing the jars. We wash them with water and baking soda. Then rinse thoroughly hot water... We do the same with the lids.
Then we sterilize the jars and lids in any way convenient for you (either in the oven or steamed).

Wipe the hot sterilized jars dry with a clean towel and fill with mashed potatoes. The puree is thick, so lightly tap the jars on the countertop to remove the accumulated air. Cover the jars with lids. Place in a wide pan with a flat support at the bottom (or plate). Pour hot water over the "neck" of the jar and set on fire. Sterilize - from the moment the water boils in a saucepan, 100-gram cans - 7 minutes, 200-gram cans - 10 minutes, and 0.5-liter cans - 20 minutes.

Carefully remove the cans from the pot in which they were sterilized and roll up (screw on) the lids. Turn the jars with the lid down and cool in this form.

Tips and tricks:
A wonderful fact - for this blank, you can use apples of an ugly shape, and with cracks, and crumpled ones. That is, all those fruits that are not mouth-watering enough to eat are good for an applesauce recipe. But remember that it is impossible to process wormy, rotten, moldy apples, in any case (which, in general, is typical for other homemade preparations). There is only one requirement for apples - they must be of the same variety and, of course, ripe.
Apples of the same variety behave in the same way during cooking - they become soft at the same time, boil and become ready at the same time. It is the same for fruits of different degrees of ripeness, but of the same variety: ripe fruits will boil up, which means they will be ready earlier than unripe ones. But unripe fruits are not sweet enough - mashed potatoes can be sour.




In addition, since sugar is not used at all in this type of preservation, it is necessary to choose sweet varieties of apples. Such as "Antonovskie" will not work - the puree will be very sour.




When choosing the jars in which you will close the applesauce for the winter, be guided by what you will use it for later. If you are preparing it for a child, then it is better to use small, 100 gram jars (or 200 gram). If you are preparing mashed potatoes as filling in pies, it is better to use half-liter jars.

Such mashed potatoes can also be cooked on the stove, but in a multicooker, the process is noticeably simplified - you do not have to worry that something will burn, stick to the pan, etc.
The multicooker will greatly simplify the process of making applesauce.
The sequence of actions in the process of preparing apples can be slightly changed. One way is to start pureeing the apple pieces right away, rather than mashing them with a blender. If you first knead the pieces with a blender (as I did), then the process of preparing apples will be practically completed. If you first cook the apples in a slow cooker, then after 20 minutes you will still have to grind the apples with a blender to get an airy homogeneous puree. Semi-cooked puree grinds much faster, so if you cook a large number of, it is more advisable to grind after preliminary cooking. But if you do not want to then interrupt the cooking process in the multicooker (for example, you will not just have time for this), then we use the blender before it.




If you have a little mashed potatoes, and you intend to store it in the refrigerator, you can do without sterilizing cans with it.

I want to say that the recipe for this apple puree is quite simple, it can be easily prepared at home. I cook in a multicooker, which greatly facilitates the whole process. By the way, such a delicacy is perfect for a nursing baby, although, I think, adults will not refuse it!

For cooking, I take ripe apples (you can collect fallen fruits), boiled water, sugar (optional).

Ingredients:

• 1.5 kg apples
• 1-1.5 cups of water
• sugar optional

Mashed potatoes

1. The first thing I do is wash the apples thoroughly. I peel them, cut out the seeds. I cut the blanks into about 4-6 slices.
2. I pour a glass of water into the multicooker bowl, set the "Quenching" mode for 1 hour. I wait for the water to boil, and then I spread it apple slices(1.5 kg). If the apples are hard, then you need to add a little more water, but if they are very ripe and soft - less, otherwise the mass will be very liquid.
3. Stir occasionally to prevent the apples from sticking to the bottom of the multicooker. If the slices have softened before the specified time, leave the puree in the "Maintain" or "Multipovar" mode (90 ° C) for about 30 minutes. You can add sugar if desired.
4. Then beat the slightly cooled apple mass with a blender. Put mashed potatoes in prepared clean jars. I send the workpieces to the microwave for 10 minutes, set the very minimum power (I have 100-180). After this treatment, the puree will last longer.
5. It remains only to close the jars with lids. Applesauce ready! I store the workpieces in the refrigerator.

Bon Appetit!

Applesauce is one of the favorite delicacies of many children, which is why it can so often be found on the shelves of grocery supermarkets and pharmacies in the departments baby food... But why pay more for purchased desserts with a dubious composition, if you can cook such a sweet yourself? Today such wonderful helpers as multicooker come to the aid of housewives - they greatly simplify the cooking process and save your time.

Ingredients

Servings: - + 125

• Apples 2.5KG
• Water 120 ml
• Condensed milk 380 g

Per serving

Calories: 19 kcal

Proteins: 0.3 g

Fats: 0.3 g

Carbohydrates: 4 g

1 hour. 40 minutes Video Recipe Print

Let's start cooking applesauce in a multicooker by processing the main ingredient - apples. Two and a half kilograms of fruit must be thoroughly washed under the tap (and if there is time, it is better to soak for 5-10 minutes in a deep basin and then rinse each fruit under running water), dry it dry with paper towels, getting rid of excess moisture, and peel it with a vegetable peeler ("Housekeeper") from the skin. Then, using a special knife, cut out the cores with seeds and chop each apple into random, medium-sized slices.

Following this, we fill the multicooker bowl with 120 ml of clean water, pour the chopped fruits into it and, having closed the lid, set the “Stew” mode on the device for half an hour. After 17-20 minutes after the start of cooking, lift the lid and stir the contents to avoid burning.

As soon as the multicooker announced the end of the program, pour the apple mass into a deep bowl, add 380 grams of condensed milk (1 whole jar) to it and, carefully mixing the components with a silicone spatula, use a submersible blender to interrupt everything into a homogeneous substance.

We return the resulting mass back to the multicooker and, extending the "Stew" program for another 30 minutes, leave the applesauce for the children to cook for the winter.

While the dessert is being prepared, we will process the container for preservation - it must be carefully inspected for chips, cracks, or any other defects, discarded spoiled cans, washed with baking soda and sterilized.

To speed up this process, we will use microwave oven- fill each container by a third with water and put it in the microwave for 5 minutes at the highest power, then drain the liquid and put it on a prepared clean towel to cool and dry. Meanwhile, boil the lids in boiling water for about 2-3 minutes.

We pack the finished delicacy in prepared containers and seal it tightly with sterile lids. We turn the cans upside down, wrap them up and leave to cool until the next morning.

Advice: for applesauce, it is better to choose apples of summer and autumn varieties - their pulp is not so dense and boils down better.



Apple puree in a slow cooker turns out to be incredibly appetizing and tender, but its main advantage is that cooking a delicacy will not take much of your time and effort. Be sure to try to prepare such a dessert for your family - we assure you that it will captivate not only kids, but also adults. Bon Appetit!

Fruit preparations are a good help in winter cooking. Applesauce is loved by both adults and children. It is both an independent dish and a good addition to cereals, an addition to pies, a base for dessert.

Preparing apples for puree

For conservation, it is recommended to choose late-ripening apple varieties. If the mashed potatoes are given to the baby, you should not take fruits with red skin - they provoke allergies.But yellow and green are the most recommended in this case.

Before boiling the puree, all cooked apples are washed and carefully sorted to remove any damage. Then they are peeled, the testes and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pot of water. To prevent the apples from darkening, the water is acidified with lemon.

The best apple puree recipes for the winter, just like in childhood

Making mashed potatoes is not difficult; a novice hostess will also cope with this procedure. Don't be limited to one simple recipe- apples go well with other fruits and vegetables. Therefore, you can safely experiment with creating your own original recipes, taking the ones below as an example.

• Apples -2 kg
• sugar -1 glass (optional)

The water should cover the apples by no more than 3 cm.The algorithm for making mashed potatoes is as follows:

• put the pan on low heat and boil for 15 minutes;
• the softened apples are removed and rubbed through a fine mesh sieve;
• the puree with the juice released from it is again put on the stove and brought to a boil;
• immediately packed in hot dry jars and sealed.

Cooled upside down by covering the container with mashed potatoes with a thick blanket. If you want to get a sweet mass, then sugar is added to it - a glass of product for 2 kg of apples. Then the mashed potatoes are not removed from the stove at the time of boiling, but they are allowed to boil for another 15 minutes.

Puree according to this recipe fully justifies its name - it turns out to be so tender and airy. Apples are being cooked the usual way and put in a saucepan with a thick bottom, adding a little vanilla. The next steps are as follows:

• apples are poured with water - 2 glasses per 5 kg of fruit;
• covered with sugar (1/2 - 1 glass); the amount depends on the acidity of the fruit;
• stew with constant stirring until the apples soften;
• beat with a mixer or blender;
• pour in condensed milk (the whole jar);
• simmer slowly for 5-10 minutes, until the mass becomes homogeneous.

Packaged, sealed and cooled in a traditional way. You can't pull off a single child by the ears of such a dish.

Without sterilization

You can make mashed potatoes without sterilization, but only in small quantities. Even if the prepared apples will not be boiled, they will still have to be blanched. And it is best to do this in a water bath.

For this recipe, you should not chop the fruits - just divide them into halves and sprinkle lemon juice... Steaming fruits for a long time is not recommended - 2-3 minutes is enough to make them soft. The less exposed apples heat treatment, the more useful substances will remain in them.

Next, the fruits are whipped with a blender into a fluffy mass and rubbed through a sieve. Sugar is added to the finished puree to taste (or you may not add), a little cinnamon or vanilla. This preparation goes well with mashed potatoes from other fruits.

For children without sugar

Various mashed potatoes are introduced to infants as complementary foods, which can be prepared at home. You should first stock up on small jars of mayonnaise or baby food.

• prepared apples (1.5 kg) are cut into quarters;
• boil for 15 minutes in water (450 ml);
• put the apple mass in a blender bowl, add juice from one lemon and beat;
• packaged in jars, sterilized for 10 minutes and rolled up.

You can combine an apple with carrots - it will work great dish for the first feeding. When giving mashed potatoes to a baby, it is recommended at first to dilute the mass with breast milk, so that the child's body is easier to readjust to new food.

Banana puree

And this puree is not canned, but is used freshly prepared as a nutritious dish for babies:

• 1 apple is boiled for 5 minutes and then mashed;
• separately mashed the peeled banana;
• after mixing the ingredients, beat with a blender.

Before giving the baby apple-banana puree, it is bred with 1 tbsp. breast milk or formula.

In a multicooker

Multicooker has already firmly established itself in the kitchens of many housewives - the dishes cooked in them are considered more useful. So the mashed potatoes harvested for the winter using this unit retains their properties as much as possible.

• prepared and finely chopped apples (1.5 kg) are placed in the multicooker bowl;
• pour in a glass of water and turn on the "Quenching" program for 1 hour;
• transferring the apples to another container, allow to cool, and then grind through a sieve;
• mashed potatoes are mixed with a glass of sugar and returned to the multicooker;
• once again kept in the extinguishing mode, but only for 10 minutes.

Puree packaged in cans can be safely stored at room temperature.

This dish turns out to be interesting in color and very appetizing. The combination of the two fruits makes the taste unusual and the puree healthy. For its preparation, take 1 kg of apples and pumpkin, a glass of sugar and 5 g orange peel.

• the ingredients, cut into small cubes, are steamed until soft;
• then beat the mass with a blender and put it in a saucepan;
• adding zest and sugar, boil for 10 minutes;
• packaged in cans, sterilized for 20 minutes.

You can do without sterilization if you make mashed potatoes in a slow cooker.

Wine puree

It's pretty original recipe preservation of apple mass - it contains red wine.

• 1 kg of peeled and chopped apples are covered with granulated sugar (0.7 kg);
• sprinkle with red wine (2 tablespoons) and let it brew until the fruits are covered with their own juice;
• boil over low heat until the apples are mashed;
• after cooling the mass, it is whipped with a blender and then packed into jars, after which it is sterilized.

Despite the fact that wine is used in the recipe, children can safely give this puree.

Everyone has their own taste preferences, so don't dwell on the recipes above. You can try these combinations of ingredients in one puree:

• 3.5 kg of apples and 1 kg of pitted prunes;
• apples (1 kg), boiled in cream (0.5 cups);
• mix apple puree (700 g) and cherry (150 g);
• carrot, apricot and apple puree are perfectly combined in one mass;
• the combination of strawberries and plums with apples gives an unusual taste;
• quince will give an unusual aroma to apples and pears.

Each option can be prepared in any of the ways described - in a saucepan or multicooker. To add sugar or not, and in what quantity, each housewife decides for herself. The varieties of apples are usually taken into account here - if they are sour, then sugar will come in handy.

Making for the winter tasty preparation, the hostess can pamper her relatives unusual desserts and applesauce-based condiments.

Seasoning for meat dishes

Apple mass (600 g) in combination with plum puree (200 g), cooked without sugar, makes a good seasoning, reminiscent of Tkemali in taste.

• combining both masses, pour in a glass of sugar and put on fire;
• mashed potatoes are boiled down to 1/5 of the original volume (over low heat and with constant stirring);
• sift 1 g of cinnamon, 0.5 g of ginger and cloves each.

Spices are added to the boiled mass, mixed well and immediately packed into jars.

Spicy sauce

This recipe will make it possible to prepare an excellent addition to salads, appetizers and side dishes.

• canned puree put apples in a saucepan and bring to a boil;
• add a little butter, a few grains of cloves and a sliver of grated ginger;
• Mix well, remove from heat, cool slightly and beat with a blender.

Served to the table chilled, laid out in a gravy boat.

Spiced puree

Applesauce can make excellent spicy food... To do this, dilute the same amount of vinegar in a quarter of a glass of heated water (it is better to take apple cider vinegar) and let it brew for an hour and a half.

Then the liquid is heated again and 2 tbsp is poured over it. mustard powder. This mass is mixed with canned apple puree and insisted in the refrigerator. The resulting sauce will be a great addition to meat dishes, but you can spread it on bread by making spicy sandwiches.

To prepare this dessert, you will need 1 kg of ready-made applesauce, 3 eggs and 50 g icing sugar... If the canning was prepared without sugar, then it is necessary to take it as well (0.5 kg).

• mashed potatoes are laid out in an enamel basin and, if necessary, sugar is added;
• beat with a blender for 15 minutes;
• introduce separately driven proteins and mix again.

Beat the mass until it brightens. The degree of readiness is checked on a saucer - a drop of mashed potatoes should not spread. Next comes the drying in the oven in low forms, covered with parchment. For 12 hours, the temperature is maintained no more than 70 ° C.

The readiness of the marshmallow (like the pies) is determined using a match (or a wooden toothpick). If it remains clean after removing from the marshmallow, then the dessert is ready. It is removed from the mold, cut into small rectangles and rolled in powdered sugar.

Mousse jelly

For this it is amazing delicate dessert it is better to take canned puree without sugar in the amount of 350 grams. Mousse is prepared according to this recipe:

• 10 g of gelatin (you can take 1 tsp of agar) is dissolved in a quarter of a glass of water;
• 2 egg whites beat with fructose (2 tablespoons);
• when the egg mass becomes fluffy, add mashed potatoes and continue to beat;
• in the process pour in slowly gelatin.

The whipped mass should double and have a stable consistency. The jelly is laid out in molds and placed in the refrigerator to solidify completely.

How to serve mashed potatoes in an original way

Children are very fond of sweets, but they can refuse regular applesauce. In this case, it is worth showing imagination and decorating the dessert in an original way.

• a glass of chilled cream is whipped into a fluffy foam;
• 3 tablespoons are placed on the bottom of the bowl. mashed potatoes;
• the next layer is soft biscuits broken by pieces;
• then spread the cream.

So, layer by layer, ingredients are alternated until the bowl is full. From above, everything is covered with beautifully laid cream. It remains to sprinkle with grated chocolate and refrigerate for half an hour. Such a dessert can be a decoration for a children's festive feast.

In order for the apple puree to turn out to be tender and tasty, to be preserved for a long time, the hostess must adhere to the following rules:

• it is better to cook a mass of sweet varieties without sugar;
• boil applesauce, preferably no more than 15 minutes;
• when cooking, take only a thick-walled pan (or basin), then the mashed potatoes will not burn;
• do not immediately cook large volumes - in this case, the mass will not boil evenly;
• if a combination of ingredients is expected, it is better to puree them separately, and then mix;
• beat the mass after it cools down;
• cans are packed only hot; at the same time, the banks themselves must be well warmed up;
• lids must be sterilized; they must be wiped dry before putting on the jar, otherwise mold will form during storage;
• store applesauce at a low temperature, away from sunlight (in a pantry or cellar).

It is better to pack the finished puree in small containers. But then the mass is necessarily sterilized in a saucepan of water or a preheated oven. After opening the can, the product is not stored for a long time, and the half-eaten puree will have to be thrown away after 3 days.

Applesauce NESHENKA - an unforgettable taste of childhood: video

How to make applesauce at home for the winter: video

Apples are a valuable source of vitamins and minerals, beneficial to the body, which are so lacking in winter. Having worked a little in the fall on the preparation of preserves, the hostess will significantly enrich the diet of her household in the cold season.

In Group My favorite recipes

Hello dear readers! The autumn suffering is not over yet , today I will continue the conversation about fruit preparations | On the agenda is applesauce in a slow cooker for the winter - great recipes, which I used to cook it before, only in an ordinary saucepan on the stove | Now I have chosen a device that does not require constant attention to the dish and its mixing

Applesauce in a multicooker without sugar

We will need

• Apples - 2 kg
• Water - 50 ml

Preparation

The preparation of apples for all three options is the same - selected high-quality fruits after a cold shower are freed from the peel and seeds with partitions | We cut into slices of arbitrary size | My apples darken quickly, so I dipped them in salted water (1 teaspoon of salt per liter of water) while I was cutting | Before moving them into the multicooker bowl, rinsed in a colander cold water- from salt, although in general this could not have been done - salt was practically not felt

The bowl fits 2 kg of apples (I have it for three liters)

Twenty minutes was enough for me. I transferred the apples from the bowl to the saucepan and turned them into puree with a blender.

While the multicooker was working, I prepared the cans: as usual, I washed them with soda and rinsed them, but this time I decided to sterilize in the oven at 150 degrees for 15 minutes. The lids were boiled separately.

In the same saucepan, she once again heated it to a boil, poured it into the jars, closed it with lids, turned it over and wrapped it with a thick towel (I did not sterilize it additionally).

Applesauce with condensed milk for the winter in a slow cooker

We will need:

• Apples - 1 kg
• Water - 50 g
• Condensed whole milk - 100 g

The preparation of the puree was exactly the same as in the previous version, only after grinding, I added condensed milk (of course, you can add more or less, but I decided to make it sweeter and added about 100 g). She stirred the mixture with a whisk, brought to a boil on the stove in the same saucepan, poured into the jars and closed.

Applesauce with condensed milk is ready

Apple puree and plums in a slow cooker

We will need:

• Apples - 1 kg
• Plum - 200 g
• Sugar - 2oo g

She peeled the plums in the same way as we peel the tomatoes: held them in boiling water for three minutes, then cooled them under running water. I cut it in half, took out the seeds and attached the plum to the apples in the multicooker bowl. I also cooked there for 20 minutes.

At the stage of grinding fruits with a blender, I nevertheless decided to add a few plum skins for color - as a result, this shell was not felt, and the color turned out to be quite intense. In general, depending on the color you want, the plum skin can be removed or left on.

Well, applesauce in a slow cooker for the winter is ready, now there will be something to layer the cake cakes, add to ice cream, or just drink tea with a delicacy.

Bon Appetit!

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