Apples of the Antonovka variety, although not very attractive in appearance, are considered the most useful. They are used to prepare compotes, jams, marmalades, jams and, of course, purees. About it delicate delicacy I suggest we talk a little more in detail.

Let's look at the cooking technology and recipes homemade puree from Antonovka. I'm sure you will find exactly your recipe.

Antonovka apples have a sour taste, which is especially appreciated for making homemade puree. It is best to use fruits from your own garden or purchased at the local market. If you plan to purchase the product in a store, then it is better to take unsightly-looking specimens. Beautiful glossy apples are most likely stuffed with chemicals and the skins are treated with wax.

First of all, the apples need to be washed thoroughly. To do this, they are placed in large saucepan or a bowl of water. Then each fruit is washed under running water. If necessary, you can wipe particularly dirty areas with a clean sponge or cloth.

Before cooking, it is advisable to dry the apples with towels. Clean fruits are peeled and seeded. If you plan to grind the puree through a sieve, then you don’t have to thoroughly peel the apples, but only cut them into 6–8 pieces.

Puree preparation technology

The average ratio of the number of products is as follows: for 1 kilogram of unpeeled Antonovka apples, take 100 grams granulated sugar and 100 grams of liquid. Sugar, in puree baby food, you can eliminate it completely or replace it with fructose.

Sliced ​​apples must be softened by heat treatment. This can be done in the following ways:

• On the stove. Place the apples in a saucepan and add water according to the recipe. Simmer the fruit for about 20 minutes after the liquid boils.

• IN microwave oven. Large pieces apples are placed on a flat dish. Add a couple of tablespoons of water to the bottom of the container. Prepare the slices for 5 minutes at maximum microwave power.
• In the oven. Place the fruit cut side up on a baking sheet to preserve maximum amount juice Cooking takes place at a temperature of 180 degrees. It usually takes 20–30 minutes to soften the fruit. To preserve Apple juice When baking, it is convenient to use silicone or metal cupcake molds as a fruit stand.
• In a slow cooker. You can also stew the apples until tender using a slow cooker. The fruits along with water are placed in the main bowl and simmered with the lid closed for 15 minutes. Depending on the model of the unit, you can use the “Extinguishing” or “Steam” function.

Watch the video from the channel “TheVkusnoetv” - Tender puree made from apples on the stove

Boiled apples are punched with a blender and filtered. If the fruits were boiled without peeling, then the stage of straining through a fine sieve can be skipped. A child under one year of age will prefer completely homogenized puree, without the slightest pieces, so the dish that is prepared for baby food, it is better to grind through a sieve. Sugar is added to the fruit homogeneous mass.

Before packaging in clean, sterile jars, sweet mass boil over medium heat for 5 – 7 minutes. Be careful: the puree may spit out hot drops!

When hot, the workpiece is closed with sterilized lids and covered with a warm cloth until it cools completely. Store apple puree in a cool place until fresh harvest.

The “Cooking at Home” channel is divided detailed video recipe preparing puree from Antonovka baked in the oven

A selection of the best recipes

Mashed potatoes with cream

• Antonovka – 1/2 kilogram;
• granulated sugar – 150 grams;
• cream – 100 grams.

The apples are baked in the oven and then pureed by grinding them through a sieve. Sugar and cream are added to the mixture. All products are boiled together for 3 minutes and then placed in jars.

Antonovka puree with banana

• apples – 3 pieces;
• bananas – 2 pieces;
• granulated sugar – 1 tablespoon.

The fruits are peeled and punched in a blender until smooth. Add sugar and heat the mixture over the fire until the grains dissolve.

Pumpkin with apple

• “Antonovka” apples – 1 kilogram;
• nutmeg pumpkin – 1 kilogram;
• granulated sugar – 200 grams;
• lemon juice – 3 tablespoons.

Apples and pumpkin are cut into thin slices and heat-treated until soft with any in the manner described above. Sugar and lemon juice are added to the fruit and vegetable mixture. Place the mixture on the fire and heat for 5 – 10 minutes.

Apple with cinnamon

• apples – 1 kilogram;
• granulated sugar – 150 grams;
• cinnamon - to taste;
• lemon juice – 2 tablespoons.

Pre-boiled apples are pureed and the remaining ingredients are added. Cinnamon can be used either in powder form or in the form of a bark tube. In this case, a cinnamon stick is placed in a container in which the fruit is boiled before chopping, and the powder is added to the ground mass.

Tricks of experienced cooks

• Long-term heat treatment minimizes the amount of vitamins. To reduce heat treatment time, it is better to cut the apples into thin strips.
• Lemon juice added to apples during cooking will prevent the pieces from oxidizing and darkening.
• For those who are looking after their figure and trying to limit the consumption of granulated sugar in their diet, sugar from the puree can be eliminated or replaced with fructose.

Fruit preparations are a good help in winter cooking. Applesauce both adults and children love it. This and independent dish, And good addition for porridge, addition to pies, base for dessert.

Preparing apples for puree

For preservation, it is recommended to choose late-ripening varieties of apples. If you give puree to your baby, you should not take fruits with red skin - they provoke allergies.But yellow and green are the most recommended in this case.

Before cooking the puree, all cooked apples are washed and carefully sorted, removing damage. Then the skin is peeled, the seeds and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pan with water. To prevent the apples from darkening, acidify the water with lemon.

The best applesauce recipes for the winter, like in childhood

Preparing puree is not difficult; even a novice housewife can handle this procedure. Don't limit yourself to just one simple recipe– apples go well with other fruits and vegetables. Therefore, you can safely experiment with creating your own original recipes, using the ones below as an example.

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

Water should cover the apples no more than 3 cm. The algorithm for preparing puree is as follows:

• Place 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 put back on the stove and brought to a boil;
• immediately packaged in hot, dry jars and sealed.

Cool upside down, covering the container with puree with a thick blanket. If you want to get a sweet mass, then add sugar - a glass of the product for 2 kg of apples. Then the puree is removed from the stove not at the moment of boiling, but allowed to boil for another 15 minutes.

The puree according to this recipe fully lives up to its name - it turns out so tender and airy. Apples are cooking in the usual way and place in a saucepan with a thick bottom, adding a little vanilla. The next steps are:

• apples are filled with water - 2 cups per 5 kg of fruit;
• sprinkle with sugar (1/2 – 1 cup); the amount depends on the acidity of the fruit;
• simmer 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.

Packed, sealed and cooled traditional way. You won’t be able to pull any child’s ears off this dish.

Without sterilization

You can prepare puree without sterilization, but only in small quantity. Even if the prepared apples will not be boiled, you will still have to blanch them. And it is best to do this in a water bath.

For this recipe, there is no need to chop the fruits - just divide them into halves and sprinkle with lemon juice. It is not recommended to steam fruits for a long time - 2-3 minutes are enough to make them soft. The less apples are exposed heat treatment, the more useful substances will be preserved in them.

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

For children without sugar

Infants are given as complementary foods various purees, 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);
• Place the apple mass in a blender bowl, add the juice from one lemon and beat;
• Packed in jars, sterilized for 10 minutes and rolled up.

You can combine an apple with carrots - it will work excellent dish for the first feeding. When giving puree to a baby, it is recommended to dilute the mixture with breast milk at first so that children's body it was easier to adapt to new food.

Banana puree

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

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

Before giving your baby apple-banana puree, dilute it with 1 tbsp. breast milk or mixtures.

In a slow cooker

Multicookers have already firmly established themselves in the kitchens of many housewives - dishes prepared in them are considered more healthy. So the puree prepared for the winter using this unit retains its properties as much as possible.

• prepared and finely chopped apples (1.5 kg) are placed in a multicooker bowl;
• pour in a glass of water and turn on the “Stew” program for 1 hour;
• transfer the apples to another container, let them cool, and then grind them through a sieve;
• the puree is mixed with a glass of sugar and returned to the slow cooker;
• Once again keep in the stewing mode, but only 10 minutes.

Mashed potatoes packaged in jars can be safely stored at room temperature.

This dish turns out interesting in color and very appetizing. The combination of two fruits makes the taste unusual and the puree healthy. To prepare it, take 1 kg of apples and pumpkin, a glass of sugar and 5 g orange zest.

• 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;
• Packed in jars, sterilized for 20 minutes.

You can do without sterilization if you prepare the puree in a slow cooker.

Puree with wine

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

• 1 kg of peeled and chopped apples is covered with granulated sugar (0.7 kg);
• sprinkle with red wine (2 tbsp) and let it brew until the fruits are covered with their own juice;
• cook over low heat until the apples take a puree form;
• Having cooled 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 stop at the above recipes. You can try the following 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 cup);
• mix apple puree (700 g) and cherry puree (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;
• apple and pear puree unusual aroma quince will give.

Each option can be prepared using any of the methods described - in a saucepan or slow cooker. Whether to add sugar or not, and in what quantity, each housewife decides for herself. Here, apple varieties are usually taken into account - if they are sour, then sugar will come in handy.

Made for the winter delicious preparation, the hostess can pamper her family unusual desserts and seasonings based on applesauce.

Seasoning for meat dishes

From apple mass (600 g) in combination with plum puree(200 g), prepared without sugar, produces a good seasoning, reminiscent of Tkemali in taste.

• Having combined both masses, add a glass of sugar and put on fire;
• the puree is 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.

Spices are added to the boiled mass, mixed well and immediately packaged in jars.

Spicy sauce

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

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

Serve chilled in a gravy boat.

Spicy puree

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

Then the liquid is heated again and 2 tablespoons are poured into it. mustard powder. This mass is mixed with canned apple puree and infused in the refrigerator. The resulting sauce will be an excellent addition to meat dishes, but you can also spread it on bread to make spicy sandwiches.

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

• the puree is placed in an enamel bowl and, if necessary, sugar is added;
• beat with a blender for 15 minutes;
• add separately beaten proteins and mix again.

The mass must be beaten until it turns light. The degree of readiness is checked on a saucer - a drop of puree should not spread. Next comes drying in the oven in low forms covered with parchment. For 12 hours the temperature is maintained at no more than 70°C.

The readiness of marshmallows (as well as pies) is determined using a match (or a wooden toothpick). If it remains clean when removed 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 surprisingly tender dessert, it is better to take 350 grams of canned sugar-free puree. The mousse is prepared according to this recipe:

• 10 g of gelatin (you can take 1 tsp of agar) dissolve in a quarter glass of water;
• 2 egg whites beat with fructose (2 tbsp);
• when the egg mass becomes fluffy, add puree and continue beating;
• gelatin is slowly poured in during the process.

The whipped mass should double in size and have a stable consistency. The jelly is poured into molds and placed in the refrigerator to harden completely.

How to serve puree in an original way

Children love sweets very much, but they may refuse regular applesauce. In this case, it’s worth showing your imagination and decorating the dessert in an original way.

• a glass of chilled cream is whipped into a fluffy foam;
• Place 3 tbsp on the bottom of the bowl. puree;
• the next layer is soft cookies broken into pieces;
• Next, spread the cream.

So, layer by layer, alternate the ingredients until the bowl is full. Everything is covered with beautifully placed cream on top. All that remains is to sprinkle with grated chocolate and put in the refrigerator for half an hour. This dessert can become a decoration for a children's holiday feast.

In order for apple puree to be tender and tasty and to last for a long time, the housewife must adhere to the following rules:

• It is better to prepare a lot of sweet varieties without sugar;
• It is advisable to boil the applesauce for no more than 15 minutes;
• when cooking, use only a thick-walled pan (or basin), then the puree will not burn;
• You should not cook large volumes at once - in this case the mass will not cook evenly;
• if a combination of ingredients is intended, it is better to puree them separately and then mix;
• you need to beat the mixture after it has cooled;
• packaging into jars is carried out only in hot form; at the same time, the jars themselves must be well heated;
• lids must be sterilized; they must be wiped dry before putting them 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 must be sterilized in a pan of water or in a preheated oven. After opening the jar, the product does not last long, and uneaten puree will have to be thrown away after 3 days.

Nezhenka applesauce - an unforgettable taste of childhood: video

How to make applesauce at home for the winter: video

Apples are a valuable source of vitamins and microelements, useful to the body, which are so lacking in winter. Having worked a little in the autumn on preparing preserves, the housewife will significantly enrich the diet of her household during the cold season.

Applesauce has been familiar to us since early childhood. It is very healthy, and therefore puree is used for baby food. Of course, today you can buy ready-made apple puree in jars, there are shelves with baby food in any supermarket, and among the usual canned goods there are a lot of apple sweets. But it’s better to cook it yourself, then it will be cheaper and better quality.

Preparing applesauce for the winter

Beneficial properties of apples:

Features of cooking

The process is simple, but the recipe has its own subtleties.

• The nutrients in apples are retained more in fresh. Therefore, reduce the heat treatment time to a minimum. To do this you can Finely chop the fruit, twirl them through a meat grinder or squeeze.
• Best for making applesauce at home autumn varieties apples You need to take only ripe fruits, they taste sweet and less sugar is used for cooking.
• If you are cooking for a small child, then take yellow or green fruits. They are not allergenic, which can cause red varieties.
• Before cooking, you should remove all rotten areas, otherwise the taste of the puree will deteriorate.
• If you bought apples at the store, it is best to peel them before cooking. So that the fruits have marketable condition they are covered with wax.
• To prevent the apples from darkening, you need to sprinkle them with lemon juice.

The preparations for the winter are laid out in sterilized jars and sealed with boiled metal lids. Recipes preparations for the winter There is a lot of applesauce at home, choose the ones you like best and start making preparations. How to make apple puree at home?

Classic apple recipe

Ingredients: two kg of apples, 250 ml of water, 250 grams of sugar and 20 ml of lemon juice (optional).

Recipe preparation method:

Apples should be washed, peeled and cut out in the middle. Cut into slices and place in a bowl, preferably enameled. Then apple slices pour a glass of water and cook over low heat until soft consistency approximately 40 minutes. Then beat in a mixer and rub through a sieve. Next, put them in the bowl where they were boiled, add sugar and, if desired, add lemon juice. Wait until it boils and continue cooking for a quarter of an hour. Place in prepared jars, while hot, screw on the lids. Turn the jars over and put them on the lids, let them cool. The applesauce is ready and you can put it away for storage.

Recipe for apple puree with cinnamon

For one kg of apples - a glass of water, 200 mg of sugar, 5 grams of ground cinnamon.

Recipe preparation method:

Wash the apples, peel them, cut them into pieces and remove the middle with the seeds. Cut into slices, put in a bowl, add water, cook over low heat 30 minutes. Cool and puree in a blender. Place back into the pan and stir in the sugar and cinnamon. Wait until it boils and cook for 10 minutes. Pour into jars, roll up the lids and put away for the winter.

Recipe for apple puree with condensed milk

Take two kg of apples, 1 can of condensed milk and 250 ml of water.

Recipe preparation method:

Wash the apples, remove the core and peel them. Chop and add apple slices in a bowl with a thick bottom, add water and simmer over low heat for up to 50 minutes. Cool the mass and make puree from it in any way. Place the puree in a bowl, add condensed milk and stir. Cook with milk for 15 minutes. Pour into jars, roll up the lids tightly and put away. winter storage. This puree with condensed milk turns out sweet and very tender, reminiscent in taste of “Nezhenka” puree.

Recipe for apple puree with cream

You need to take two kg of apples, a glass of 30% fat cream, half a glass of water and 250 grams of sugar.

Recipe preparation method:

Remove seeds from apples, peel and grind through a meat grinder. Place in a thick-bottomed saucepan and stir in water and sugar. Simmer over low heat 40 minutes, stirring to avoid burning. Then add cream, stir and cook for another 15 minutes. Pour into jars and roll up the lids. The puree will turn out even more tender than with condensed milk.

Recipe for baby apple puree without sugar

You will need one kg of apples and a glass of water.

Recipe preparation method:

This recipe is not suitable for storage and preservation. You need to prepare a treat immediately before using it. The apples are processed and the center is removed. Then they should be cut into thin slices and boiled in water until soft. Rub through a sieve and boil for 15 minutes. The apple puree is ready.

In the fall, many families have impressive supplies of apples. Some people make jams, others bake delicious charlotte, but some apples still remain, and keeping them fresh at home is quite difficult. The best way out- make apple puree. The recipe can be adjusted to suit any taste. There are options that can later be used for mousses or baking. Can be made from apples, which is suitable for complementary feeding. In a word, this blank is universal. You just need to master a few nuances.

from apples for a child?

For complementary feeding, it is best to make a product without sugar and other ingredients. To preserve maximum vitamins, use enamel pan, wooden spoon and masher. Wash and peel the apples, removing not only the seeds, but also the peel. Slice them up thin slices, place the dishes on low heat and wait until the fruits release their juice. After it appears, reduce the heat to low, as the apples should simmer and not boil. Simmer for about forty minutes, stirring occasionally to prevent burning. When the apples are soft, turn off the heat and puree the fruit into a smooth puree. Place the dish back on the stove and boil the apples. Boil for a couple of minutes, stirring gently. Place the still hot puree on clean glass jars, close the lids, turn the jars over and wrap them up. After cooling completely, store the resulting apple puree.

with sugar

If you do not plan to feed your baby, but just want to make puree, you can add other ingredients. The standard option is sweet apple puree. The recipe is as follows: for a kilogram of fruit you will need one hundred and fifty milliliters of water and one and a half glasses of granulated sugar. Wash and peel the apples thoroughly, remove the cores and cut the fruit into cubes. Pour water over sugar and stir, pour apples into a bowl and place on the stove to simmer over low heat. Cook for twenty minutes, stirring gently. Mash the softened apples a little with a masher to make a puree. Place the product in sterilized jars, seal and store in a cool place. It doesn’t matter whether you plan to use the preparation in pure form or as a filling for homemade pies, you'll love this apple puree.

Recipe with condensed milk

This cooking option guarantees a particularly tender and appetizing result. Take one and a half kilograms of apples, one hundred grams of sugar and two hundred and fifty grams of condensed milk. Peel and pit the apples, chop and place in a saucepan, add half a glass of water and cook until softened. Cool slightly and use an apple masher to puree the apples. The recipe advises adding one hundred grams of sugar, but you can reduce or increase this amount to suit your taste. Boil the sweetened puree, simmer for ten minutes, then add condensed milk and pour after a couple of minutes delicate dessert for sterilized jars. The result is a puree with a very soft creamy taste which the whole family loves.

Applesauce, winter recipe

Homemade applesauce is a storehouse of vitamins and valuable nutrients. You can cook it very quickly. The dish turns out aromatic and retains summer freshness and juiciness all winter. Baked goods with applesauce simply melt in your mouth and even a very strong-willed guest will not be able to refuse it.

1. type of dish: Dessert
2. dish subtype: Apple dish, filling.
3. number of servings out: 25.
4. weight ready-made dish: 2.5 kg.
5. cooking time:
6. National cuisine to which the dish belongs: Russian.
7. Calories:

Ingredients for making applesauce

• Apples – 2 kg.
• Water – 2 glasses.
• Granulated sugar – 200 g.

Making applesauce: a classic recipe

1. Real housewives rarely rack their brains over what to cook for breakfast, lunch or dinner. They always have plenty in stock interesting ideas. By preparing food for the winter, you can always diversify your family’s daily diet. For example, applesauce is served both as an independent dish and as an addition to other delicacies. For example, it goes well with pancakes, waffles and pancakes. Some housewives add apple puree to creams and mousses for cakes. This dish is also excellent filling to the pies. The main thing is to stock up on them for future use.
2. We offer a simple recipe for apple puree for the winter. To prepare this delicacy at home, you will need to select ripe starchy fruits. You can take any variety. Peel the apples from seeds and stems, cut into four parts. Pour water into a saucepan and place the fruit slices in it.

Prepare applesauce: peel and chop apples

1. Bring the mixture to a boil and cover with a lid. After 5-7 minutes, remove the pan from the heat.

Preparing the puree: bring the apple mixture to a boil

1. After waiting for the cooking to cool, drain the apples in a colander. Then grind the pulp through a sieve.

Apple puree: puree apples

1. Transfer the resulting mass back into the pan, but without water. Add sugar to it, stir and cook for 5 minutes. Add water if necessary. When the puree is ready, transfer it to sterilized jars and seal with lids. Then the containers need to be turned upside down and covered with a blanket. So the jars are stored for at least a day before being transferred to basements and pantries.
2. If desired, you can flavor the dish with cinnamon or vanilla. If you like sour treats, pour 1-2 tbsp into the mixture during cooking. l. lemon juice. It is an excellent substitute for table vinegar.

Applesauce with condensed milk for the winter

Ingredients:

• Apples – 2 kg.
• Water – 1 glass.
• Condensed milk – 1 can.

1. Remove the cores of the apples and cut them into slices without removing the peel. Place the fruit in a saucepan, add water and place on the stove. Boil apples until softened. To make puree, pass them through a blender after cooking.

Applesauce made using a blender

1. It is known that the skin of apples contains much more vitamins than the pulp. It should be cut only when the fruit is intended for an infant under 1 year of age. It is healthier for children to eat apples whole, but it is better without seeds.
2. The finished soft mass must be mixed in a saucepan with condensed milk and put back on the fire. 7 minutes after boiling, the puree will be ready. It needs to be placed in sterilized jars, screwed on with lids and left for a day in a warm place. Then the workpiece can be moved to the basement or pantry and left until winter.
3. You can cook condensed milk yourself. At home, it turns out even tastier and healthier. If you are preparing purees for children, make them instead of buying them. finished product With a huge amount unknown additives.

Recipe for baby apple puree without sugar

Ingredients:

• Apples – 1 kg.
• Water – 1 glass.

If you want to prepare baby applesauce for the winter, you can’t do without granulated sugar. If you are afraid of harming your child with excess glucose in dishes, use substitutes. For example, Brown sugar considered more beneficial than its white counterpart. You can prepare puree with it according to the classic recipe.

Delicious baby applesauce without sugar

However, in cases where the baby is allergic to sugar, simply do not preserve it for the winter. Enough to cook small portion treats and feed it to the whole family, and the baby will be delighted.

1. Apples should be processed and the center removed.
2. Then the fruit is cut into slices and boiled in water until soft.
3. After this, the apples are ground through a sieve and boiled again over the fire for no more than 5 minutes. At this stage, the process of making puree can be considered complete.

Sliced ​​apples for puree

How to make applesauce: video recipe

Ingredients:

• 3 kg apples.
• 1 kg sugar.
• 600 ml water.

Another technology for preparing applesauce for the winter is suggested by the author of the video, Marina. She peels the fruit and cuts it smaller into several pieces. Then the heroine of the video puts all this in a saucepan, adds water and cooks until the pulp becomes pliable. Ready mass The cook processes it with a blender. After repeated short cooking, the delicacy can be poured into sterilized jars. The mass looks too liquid, but after cooling it becomes quite thick. You can watch the process of making homemade fruit puree in the following video:

Learning to cook apple puree is useful not only for those who have own garden and every year the question arises of realizing a rich harvest. This skill will be useful to every modern mother and grandmother. The delicacy is rich in iron and vitamin C, which is incredibly useful for both a growing and mature body in conditions of constant deficiency of essential substances.