Calories: Not specified
Time for preparing: Not specified

In order to cook applesauce in a slow cooker for the winter, we don’t need anything other than the apples themselves, we don’t even need sugar at all. That is, it is a very simple and budget type of homemade preparations. But it's applesauce. cooked according to this recipe, you can safely give it to a child, even a very small one - unlike store-bought counterparts, you know for sure that this food contains only apples, and there are no preservatives, dyes and taste enhancers. 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 - according to variety and degree of ripeness. (I have “white pouring” apples. Medium-sized, but all ripe and very sweet.)

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

You have probably noticed that apples darken very quickly in the 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 sliced ​​apples, proceed as follows: prepare a 1% salt solution (10 g of salt per 1 liter of water). We lower the pieces of apples into a container with this solution immediately after they have been cut. And we keep apples in it until the next action 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 folded into the slow cooker, 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. Apples remain the same white color, but still raw - this can be seen from their appearance and yes, it tastes great. We close it again, again the “extinguishing” mode for 20 minutes.

During this time, the applesauce in the slow cooker will be fully cooked. At the same time, it will change color a little: 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 goodies you will cover. Just don’t get too carried away with tasting, otherwise there will be nothing to put in jars.

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

Wipe hot sterilized jars dry with a clean towel and fill with puree. The puree is thick, so lightly tap the jars on the countertop to remove the accumulated air. We cover the jars with lids. We install in a wide pan with a flat stand at the bottom (or a plate). Pour hot water over the "neck" of the jar and put on fire. We sterilize - from the moment the water boils in the pan, 100-gram jars - 7 minutes, 200-gram jars - 10 minutes, and 0.5-liter jars - 20 minutes.

Carefully remove the jars from the pan in which they were sterilized, and roll up (screw) the lids. We turn the jars upside down and cool in this form.

Tips & Tricks:
A wonderful fact - for this blank, you can use ugly-shaped apples, and with cracks, and flattened ones. That is, all those fruits that are not so appetizing to eat are suitable for the recipe. applesauce. But remember that it is impossible to process wormy, rotten, moldy apples, in any case (which is generally typical for other homemade preparations). The only requirement for apples is that they must be of the same variety and, of course, ripe.
Apples of the same variety behave in the same way when cooked - at the same time they become soft, at the same time they boil and become ready. The same is true for fruits of different degrees of ripeness, but of the same variety: ripe fruits will boil, which means they will be ready earlier than unripe ones. But unripe fruits are not sweet enough - puree 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 jars in which you will close 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 grams). If you prepare puree as a filling in pies, it is better to use half-liter jars.

Such a puree can also be cooked on the stove, but in a slow cooker the process is noticeably simplified - you do not have to worry that something will burn, stick to the pan, etc.
A slow cooker 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 mashing the apple chunks right away instead of mashing them with a blender. If the pieces are first kneaded with a blender (as I did), then the process of preparing apples will be almost completed on this. If you first cook apples in a slow cooker, then after 20 minutes you will still need to grind the apples with a blender to get an airy homogeneous puree. Semi-prepared puree grinds much faster, so if you cook a large number of, it is more expedient to grind after preliminary cooking. But if you don’t want to interrupt the cooking process in the slow cooker later (for example, you just won’t have time for this), then we’ll use the blender before it.




If you don't have much puree and you intend to store it in the refrigerator, you can do without sterilizing the jars with it.

Applesauce is offered to children up to a year as the first fruit food. Therefore, every mother is somehow familiar with this recipe. Of course, you can buy ready-made canned puree in the store, but it is much better to cook it yourself. In this case, you will be calm about the quality of the product that your baby will eat. The slow cooker greatly facilitates the process of preparing applesauce.

Cooking applesauce in a slow cooker has several advantages over in the usual way brewing:

– The multicooker preserves everything as much as possible beneficial features fruit;

- The puree is very delicate in consistency;

- Cooking mashed potatoes in a slow cooker frees up time, as it does not require the constant presence of mom during the cooking process.

In this recipe, in addition to apples, a couple of strawberries are used. If your baby is just getting acquainted with this product, exclude berries from the ingredients.

Ingredients for 1 serving:
apple - 1 large or 2 medium
strawberries - 2 berries

Applesauce in a slow cooker, recipe:

Wash and peel apples.

Prepare the strawberries (the berries will have time to defrost while the puree is being prepared).

Cut out the core of the apples.

Pour about 200 ml of water into the multicooker.

Place the apple slices in a steaming bowl.

Set the steam cooking program for 5 minutes.

In some multicookers, the minimum time is programmed for 10 minutes, as, for example, in the Panasonic SR-TMH10ATW multicooker. In this case, turn off the multicooker when 5 minutes remain on the timer.

The apples are soft, carefully transfer them to the blender bowl. Add strawberries.

Now you can easily buy applesauce in the store, but it can not be compared with homemade. Natural handmade puree is perfect not only for baby food, but it will also be an excellent dessert, filling for pies or an addition to pancakes and pancakes.

To prepare applesauce in a slow cooker for the winter, we only need apples. Fruits must be of the same variety and ripe. This is necessary so that the apples become soft at the same time. Unripe fruits are not sweet enough, so the puree may be sour.

The process of making apple puree for the winter in a slow cooker is greatly simplified, because. in it, mashed potatoes do not need to be constantly stirred so that it does not burn.

I cook food according to the list.

My apples and peel them. I cut each apple into four parts, remove the core with seeds.

I cut apples into small pieces.

I use a blender to grind apples.

I shift the applesauce into the multicooker bowl.

I put the bowl of applesauce in the slow cooker.

I close the lid and turn on the "Extinguishing" mode for 20 minutes.

I open the lid of the multicooker. With the help of a special spatula, mix the applesauce.

I close the lid again and set the "Extinguishing" mode for 20 minutes.

For a more delicate consistency, I grind the puree with a blender one more time.

I turn on the "Extinguishing" mode again, close the lid. As soon as I hear that the puree has boiled (the puree will splatter), I put it in clean, sterilized jars.

I close the jars with metal lids. I got 2 half-liter jars of applesauce.

Hello dear readers! Autumn suffering is not over yet , Today I will continue the conversation about fruit preparations. Applesauce in a slow cooker for the winter is on the agenda – excellent recipes, according to which I have cooked it before, only in a regular 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 slow cooker without sugar

We will need:

• Apples - 2 kg
• Water - 50 ml

Cooking:

The preparation of apples for all three options is the same: after a cold shower, we free the selected high-quality fruits 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 tsp salt per liter of water) while 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.

2 kg of apples fit in the bowl (I have it for three liters).

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

While the applesauce in the slow cooker was warming up for the winter, I prepared the jars: as usual, I washed them with soda and rinsed, but this time I decided to sterilize in the oven at 150 degrees for 15 minutes. I boiled the lids separately.

In the same saucepan, I warmed it up to a boil again, poured it into jars, closed it with lids, turned it over and wrapped it with a thick towel (I didn’t sterilize it additionally).

Applesauce with condensed milk for the winter in a slow cooker

The puree preparation 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). I stirred the mixture with a whisk, brought it to a boil on the stove in the same saucepan, poured it into jars and closed it.

Applesauce with condensed milk is ready

Apple and plum puree in a slow cooker

We will need:

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

I peeled the plums in the same way as we remove the skin of tomatoes: I kept it in boiling water for about three minutes, then cooled it 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 chopping fruit 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 desired color, the skin of the plums can be removed or left.

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

Bon appetit!

11.01.2018

Every mother, taking care of her baby, strives to feed her baby only with natural and quality products. If you have already introduced complementary foods to your child, you just need to know how to cook applesauce in a slow cooker. Your baby will be full and happy!

The variety of baby food today is pleasantly surprising. But is it possible to be sure of its naturalness? It is much better to cook applesauce in a slow cooker for the winter on your own. Shall we try?

Compound:

• 5-6 apples.

Advice! Choose apples of sweet varieties, preferably red ones.

Cooking:

1. Let's wash the apples.
2. We will peel them, remove the stalks.
3. Cut apples into medium sized cubes.
4. Put the apples in a grid designed for steaming.
5. Activate the "Steam" option, close the lid.
6. We cook apples for twenty minutes.
7. Then put the apples in the blender container.
8. Small jars (preferably with a nominal volume of 250 ml), as well as lids, are sterilizable.
9. Blend the apples with an immersion blender until smooth.
10. Divide puree into jars.
11. Boil water in a large saucepan, put jars of mashed potatoes in it.
12. We sterilize them for five minutes, and then roll up the lids.
13. Turn the preservation upside down, wrap it with a warm towel.
14. Then move the puree to storage in the refrigerator.

On a note! Applesauce in the Redmond multicooker and in other models of the device is prepared in the Steam, Stew, Multicook programs.

Benefit, and more!

Everyone knows that apples are a storehouse of vitamins and useful components. Especially they have a lot of iron, which is so necessary for a growing organism. During steam processing, almost all the "usefulness" will be preserved in the delicacy.

Compound:

• 5 apples;
• 1 st. filtered water;
• granulated sugar to taste.

Cooking:

1. Rinse the apples well, cut them into four parts.
2. We clean out the cores.
3. And again we wash the apples, put them in a colander.
4. Pour water into the multicooker container.
5. Lay out on a steaming grid apple slices sprinkle them with sugar to taste.
6. Turn on the corresponding option - "Paired".
7. Cook apples for 15-20 minutes.
8. Let's cool the fruit.
9. Using a spoon, remove the apple pulp along with the skins. Of course, if the skins are spoiled, we will throw them away.
10. With an immersion blender, beat the apple mass to a puree consistency.
11. Ready! You can treat the baby.

Unusual puree

Incredibly tasty is applesauce with condensed milk in a slow cooker. Serve it with pancakes for breakfast and your household will thank you.

Compound:

• 2 kg of apples of sweet and sour varieties;
• 3 art. l. granulated sugar;
• 0.5 st. filtered water;
• 200 ml of condensed milk.

Advice! Choose high-quality condensed milk only from natural products. And even better - cook condensed milk yourself.

Cooking:

Fruit platter

Unbelievable in taste is a puree made from various fruits with the addition of ginger. Attention: it is not recommended to give such a delicacy to the smallest children. But adults will happily taste it.

Compound:

• 2 apples;
• 2 kiwis;
• 2 pineapple slices;
• 1 tsp crushed ginger root;
• 1 tsp freshly squeezed lemon juice;
• 1 tsp vinegar (only apple cider vinegar).

Cooking:

A multicooker greatly facilitates the process of solving many culinary tasks. Applesauce prepared in this miracle device will become a real lifesaver for busy moms. Cook with pleasure and bon appetit!