Do you remember your childhood – apple puree? And in the fall, when grandma cooked applesauce for the winter just like that or for pies to enjoy on a winter evening while drinking tea?
Simple recipes:
Many housewives want to prepare as much fruit as possible for the winter. This is especially true for new mothers who want to pamper their children with natural applesauce, even during the winter cold. Therefore, I decided to provide you with 8 of the most interesting recipes for a mouth-watering delicacy.
I prepared this dish from different varieties of fruits, but most of all I liked the delicacy made from white filling. It comes out light with a delicate consistency. Cooked according to classical way.
Required Products:
- apples – 2 kg;
- water – 1 tbsp.;
- sugar – 1 tbsp.
I needed 2 kilograms of selected apples. I washed them thoroughly, removed the skin and seeds.
I cut the peeled fruits into thin pieces into an enamel container and poured a glass of liquid into it and placed it on low heat. I cooked them until soft, which took me 35 minutes, but with firmer apple varieties the cooking time may be longer.
Remember, cook apples over low heat, stirring regularly to prevent them from burning!
When the fruits have become soft, beat them with a mixer (you can use a blender or meat grinder). The resulting mixture was rubbed through a sieve and a glass of sugar was added. Having placed it in an enamel pan, I put it on the stove for another 15 minutes.
Without cooling, I scattered the finished dish into baby food containers and covered them with steamed metal lids. She placed the twisted containers upside down and wrapped them in a warm blanket.
A delicacy prepared according to this recipe very aromatic and pleasant to the taste. Not only children, but also adults will eat it with pleasure. I also roll it into large jars; it’s great as a filling for pancakes and bagels.
Apple puree with condensed milk - a simple recipe “Nezhenka”
This year I only have sour apples, but my family doesn’t really like sour puree. Therefore, in the process of preparing this very tasty dishes I used condensed milk.
Ingredients:
- selected apples - 5.5 kg;
- condensed milk - 1 can (400 g);
- water - 1 tbsp.;
- sugar - 0.5 tbsp.
First, I peeled the fruit from seeds and tough skins. I also removed the pulp that had darkened from hitting the ground, otherwise it would stand out in the puree due to its hardness and color.
Advice! To prevent the apples from darkening during processing, place them in a saline solution (dilute 10 g of kitchen salt in 1 liter of water).
Then she placed the chopped fruit in a wide saucepan with a thick bottom and filled it with water (If the apples are very juicy, then the amount of water indicated in the recipe can be reduced). Then placed the container on low heat and covered with a lid.
To ensure that the apples cooked evenly, I stirred them every 5 minutes. They prepared for about an hour. I made sure that all the pieces were soft. Then I removed the container from the stove and allowed the mixture to cool slightly. I mashed the soft pieces with a potato masher and finally added sugar and condensed milk to the mass. Mixed everything thoroughly.
The resulting mixture was placed on fire. Stirring thoroughly, I cooked it for another 5 minutes. I scattered the finished apple dessert into pre-sterilized containers and closed them.
Video recipe:
Make unusually tasty fruit puree for the winter traditional recipe You can also use a multicooker. However, it is worth considering the volume of equipment used. My volume is 4 liters.
Products used:
- apples (already peeled) - 3.5 kg;
- sugar - 150 g;
- water - 1.5.
Step by step recipe:
- First of all, I peeled the apples and chopped them into large pieces. Then I lightly greased the bottom of the bowl with oil (don't overdo it, or the puree will give away to them) so that the apples don't stick to the bottom. I poured the apple pieces into a bowl, filled them with water and crushed them with a pinch of citric acid. Cooked in simmer mode for 30 minutes. If the multicooker is very powerful, the cooking time can be further reduced.
- Then I transferred the finished pieces into a deep saucepan and crushed them to a puree. Add sugar and cook for another 8 minutes in porridge mode. If there is no mode with such a short time, it is better to finish cooking on the stove.
- I put the finished fruit dessert into small jars and rolled it up. She wrapped the rolled up jars in a jacket and left them to cool until the morning.
This is how, with the help of modern technology, you can easily and make quick applesauce. Thanks to the use of citric acid, the apple flavor has become even more intense. In general, as my family members say, “ Real jam»!
For my mother, who has diabetes, I prepare this dish strictly from sour apples, without adding sugar. This puree is also perfect for small children suffering from diathesis. This simple recipe has become my favorite over the past few years.
Required ingredients:
- apples - 3 kg;
- water - 1 - 1.5 tbsp.
After washing the apples, I cut them into halves and clean them of all excess. Then I place it in a saucepan and fill it with water. The amount of water depends on the weight of the apples. If after cleaning their weight is 2.5 kg, then use 1 tbsp of water. If the weight is 2.8 kg, then pour 1.5 tbsp of apples. liquids.
Place on low heat and cook until the apple pieces begin to fall apart. I stir every 7 minutes. After removing them from the heat, I grind them until smooth, then return them to the stove and bring the mixture to a boil.
Dessert, while still hot, pour into steamed jars and place in a saucepan to sterilize for 20 minutes. Then I roll it up.
This preserved food is stored very well, and when you open it, you will feel the aroma of summer even in the middle of winter.
I love to spoil my children. Therefore, even when preparing fruit puree from apples, I try to diversify their taste with different additives. I consider adding cream to it as one of the most special ways to prepare this dish. Therefore, I will tell you how to prepare such puree step by step.
Stock up on products such as:
- apples - 2 kg;
- sugar - 150 g;
- cream (30% fat) - 200 ml;
- water - 100 ml.
First of all, we peel the fruits and put them in a microwave-safe container (this recipe can also be cooked in a slow cooker, but I find it more convenient this way). Then fill the pieces with water and put them in the oven. If the layer is thin, then 5 minutes is enough, if not, then increase the time to 12 minutes.
When the apples have softened, I grind them thoroughly with a wooden mortar so that no pieces remain. Pour sugar into the resulting mass and pour in cream. Then I mix thoroughly with a mixer.
Attention! If you are using sweet varieties of apples, there is no need to add sugar.
I scatter the finished mixture into jars and roll them up. We must sterilize jars and lids.
Video recipe for infants - complementary foods for babies:
Another thing you can cook with autumn sweet and sour fruits:
- Lush and delicious charlotte in the oven
The filling of the pies should be slightly denser in consistency than baby food, so in the process of preparing it, hard red fruits are used. The puree obtained from them will have a richer color and aroma. I prefer to use Red Delicious apples and plums.
Ingredients required for preparation:
- apples - 2 kg;
- plums - 0.5 kg;
- sugar – 2 kg.
After washing the fruits, I let them dry. Then, I cut them into four, removing the core and damaged peel.
To speed up the cooking process, I pass the fruit through a meat grinder (if you have a food processor, use it).
I pour the finished mixture into a saucepan and put it on the fire. First, bring the mixture to a boil over moderate heat, then reduce it to a minimum. When the apples have become soft, I remove the pan from the stove and grind. I pour the hot mixture into sterilized jars and roll it up.
Advice! You can test the readiness of the applesauce by scooping it into a tablespoon and then turning it over. If the mass does not fall back into the container, it is ready.
The puree I use for pies comes out denser than other types of this delicacy. It also has a richer taste.
I recently started making purees without using condensed milk or sugar. For this dessert, I use exclusively sweet varieties of fruit. This allows you not only to obtain a natural preservative, but also to avoid the sterilization process, which allows you to preserve more useful substances.
Stock up on the following ingredients:
- apples – 3 kg;
- water or apple juice – 300 g.
The simple process of preparing this delicacy captivated me.
Without peeling the apples, I cut them into slices into a saucepan, removing the core and seeds. Then fill them with liquid (it will taste better if you use apple juice) and bring to a boil over low heat.
During this time, the apples give up their juice and are completely covered with it. It turns out that they cook in their own juice and become soft. I then press them through a sieve to obtain a smooth puree.
Transfer the resulting mass back into the pan and boil for another 1 minute. While it has not yet cooled down, I scatter it into jars and roll it. I wrap the jars and leave them for a day. The main thing is that the jars are thoroughly washed and sterilized.
You can diversify the taste of apple delicacy by adding other ingredients to the recipe. My favorite was the combination of apples and pears. This type of puree is excellent for the first feeding of infants.
To prepare it, stock up on:
- apples - 2.5 kg;
- sugar - 3 kg;
- pears - 1.5 kg;
- milk - 3 l;
- soda - 1 tbsp.
The first step of preparation is processing the fruit. After washing, I peeled them and removed the seeds. I crushed apples and pears into a saucepan with a thick bottom, sprinkled them with soda, and left them for two hours.
Don't worry! The taste of soda is not felt in the final result, but the puree will turn out very tender.
The next step was to wash the fruits with water. When the taste of soda disappeared from them, I poured milk over the pieces and added sugar. I placed the pan on the stove and cooked for 2 hours over low heat.
I mixed the boiled fruit with a blender in several passes and boiled for another 10 minutes. Then I poured it into jars and rolled it up.
Applesauce for marshmallows – Video
It turns out a special additive for making any marshmallow.
During the harvest season - in the fall - many gardeners are faced with the pressing question of where to put so many apples. And you try to prepare them for future use.
The most popular preparations, of course, are preserves, marmalade, marmalade and compotes. And also wine and vinegar - such twists are made only by experienced cooks. And making applesauce is much easier than ever! Moreover, I told you everything in an accessible and understandable way.
So let's get to it, my dears!
For many people, there is no tastier treat than the apple puree they ate as children. This dessert is not only tasty, but also very healthy, which is why it is used in baby food. Make your own applesauce for the winter - in this case it will cost less, and you will be confident in its quality.
Cooking features
Preparing applesauce is a simple process, even if it is prepared for the winter, but you still need to know some subtleties for this.
- The less heat treatment, the more benefits from apples will be retained in the finished product. You can reduce the heat treatment time by cutting the fruits very finely or even passing them through a meat grinder or juicer.
- Apples that are most suitable for applesauce are fall varieties or those that ripen at the end of summer, as long as they have time to ripen. To make sweet apple puree you need less sugar.
- If it is expected that a small child will eat the puree, then only green or yellow apples can be used to prepare it - red ones can cause allergies in the baby.
- Regardless of whether adults or children enjoy the taste of applesauce, all the pleasure will be ruined if rotten apples are used to make it. When preparing fruit for canning, all unsuitable areas must be cut off.
- Store-bought apples are best peeled by removing a thin layer of peel; to give the fruit a marketable appearance, they are often coated with wax.
- The puree will have a more pleasant color if you sprinkle the chopped apples with lemon juice - then it will not darken.
If the puree is being prepared for the winter, it should be placed in clean, sterilized jars, and sealed tightly with boiled metal lids.
Classic applesauce recipe
- apples – 2 kg;
- water – 0.25 l;
- sugar – 0.25 kg;
- lemon juice (optional) – 20 ml.
Cooking method:
- Wash and peel the apples, cut out the seed box. Cut into thin slices and place in an enamel bowl.
- Fill the apple slices with water. Simmer over low heat for 30-40 minutes until the apples are completely soft.
- Blend the apples in a blender or strain through a sieve.
- Place in the same container in which they were cooked first. Add sugar and lemon juice if you want the jam to be more sour.
- After the puree boils, time it for 15 minutes and boil it for the specified time.
- Place in small sterilized jars without cooling. Screw them on with sterilized metal caps. Place on the lids to allow the jars to cool as they are. After this, the puree can be put away for the winter.
Applesauce, prepared according to the classic recipe, has a sweet and sour taste and a pronounced aroma of apples.
Applesauce with cinnamon
- apples – 1 kg;
- water – 0.25 l;
- sugar – 0.2 kg;
- ground cinnamon – 5 g.
Video recipe for the occasion:
Cooking method:
- Wash the apples, peel them, cut them into 4 parts and cut out the core from each.
- Cut the apples into thin slices, place them in a saucepan, cover with water and simmer over low heat for half an hour.
- Cool and blend in a blender to a puree consistency.
- Place back into the pan and stir in the granulated sugar and cinnamon.
- Place the pan on the stove, bring the puree to a boil and cook for 10 minutes.
- Place in sterilized jars and seal.
This recipe makes the puree aromatic and sweet.
Applesauce with condensed milk
- apples – 2 kg;
- whole condensed milk with sugar – 380 g (1 can);
- water – 0.25 l.
Cooking method:
- Wash the apples and remove the core. Remove the skin with a knife, slice thinly and place in a saucepan with a thick bottom.
- Pour water into this pan and put it on fire.
- Simmer the apples over low heat for 40-50 minutes.
- Cool the apple mass and puree in any way convenient for you.
- Return the apple mixture to the pan, add condensed milk and stir. For convenience, the can of condensed milk can be warmed up a little beforehand in warm water (without opening) or removed from the refrigerator in advance.
- Boil the apples with condensed milk for a quarter of an hour.
- Place into prepared jars. Seal tightly with metal lids.
Applesauce with condensed milk turns out sweet and tender, reminiscent in taste of “Nezhenka” applesauce, on which more than one generation of young sweet tooths has grown up.
Applesauce with cream
- apples – 2 kg;
- cream 30% fat – 0.2 l;
- water – 100 ml;
- granulated sugar – 0.25 kg.
Cooking method:
- Peeled apples, without seeds, pass through a meat grinder.
- Place the applesauce in a thick-bottomed saucepan and mix it with water and sugar.
- Simmer for 40 minutes over low heat, stirring frequently to prevent burning.
- After the specified time, pour in the cream, mix well and cook for another 15 minutes.
- Place the puree into sterilized jars and seal them with metal lids.
This recipe makes the puree even more tender than the previous one. It has a pleasant color and taste.
Applesauce in a slow cooker
- apples – 1.5 kg;
- sugar – 0.2 kg;
- water – 0.2 kg.
Cooking method:
- Cut the apples, after washing them and peeling them, core them.
- Cut into thin pieces, place in a multicooker bowl, and fill with water.
- Set the “Stew” program for 60 minutes.
- Remove the apples from the slow cooker and let them sit for a while to cool. Rub through a sieve. Mix with sugar and transfer to a slow cooker.
- Turn on the “Extinguishing” mode again, but this time for only 10 minutes.
- Sterilize the jars and place the finished puree on them. Close hermetically with metal lids, after boiling them first.
The taste of this puree will be exactly the same as that prepared for the winter according to the classic recipe. It will also stand no worse - it will not spoil all winter, even if you store it at room temperature.
Applesauce with prunes
- apples (green or yellow) – 3.5 kg;
- prunes (pitted) – 1 kg;
- sugar – 1.5 tbsp;
- lemon – 0.2 kg;
- water – 1 l.
Cooking method:
- Peel the washed apples and cut out the seed box.
- Cut the apples into small cubes.
- Place a large saucepan on the fire, pour sugar into it and pour in a liter of water.
- When the water boils, put the apples in it and cook for 20 minutes over low heat.
- Wash and soak prunes in warm water. If you come across prunes with pits, remove them.
- Cut each dried fruit into several pieces. Place on apples.
- Cook everything together for 40 minutes, stirring often. If you do not do this, the puree will burn and acquire an unpleasant taste and smell.
- After the specified time has passed, remove the fruit from the heat and blend with an immersion blender to a puree consistency.
- Return to a boil and cook for 10 minutes.
- Place in jars that previously needed to be sterilized.
- Close with metal screw caps or roll up using a special key. Use boiled lids.
This recipe produces a sweet and sour puree that combines the benefits of prunes and apples. Suitable for dietary purposes, as it requires very little sugar.
Cooking time: 40 minutes
Yield: 2 jars of 0.5 l.
Applesauce is a favorite dish among children, both the youngest and older children. The first complementary feeding is often started with it. Today we will prepare baby apple puree for the winter. Of course, completely canned food, even homemade, cannot replace a freshly prepared product, but sometimes they can be a solution when there is no time to cook.
Since salt and sugar are usually avoided for very young children, we will prepare applesauce for the winter for children under one year old without sugar - the recipe will include additional sterilization of the finished product so that the product does not spoil.
How to prepare applesauce for the winter at home for babies - recipe with photos step by step
Prepare the necessary ingredients. Of course, it is better to take sweet apples.
Peel and cut the apples. If they darken quickly, you can sprinkle them with lemon juice to make the puree lighter in color.
Place the chopped fruits in a thick-walled saucepan, add water and place on low heat. Cook until completely soft, about 30 minutes.
While the apples are boiling, sterilize the jars in any convenient way (in a pan of boiling water, in the oven or microwave).
Blend the apples with a blender until smooth. Stirring, cook the puree for another three to four minutes over low heat.
Fill sterilized jars up to the shoulders with hot puree, cover with sterile lids (do not roll up yet).
Place the jars in a saucepan, on the bottom of which you can put a small towel to prevent the jars from knocking in the future. Pour water into a saucepan up to the shoulders of the cans and put it on the fire. Sterilize jars of puree for 15-20 minutes.
After sterilization, carefully, without opening the lids, remove the jars from the pan and roll them up. Turn over, wrap and leave until cool.
Here is an excellent recipe for applesauce for the winter at home for children, which you will certainly repeat more than once. You can store the product prepared using it at room temperature, in a dry, dark place, away from heat sources (battery, kitchen).
Other recipes
In addition to the above, there are other recipes for apple puree.
Without sterilization
Ingredients
- Apples - 2 kg.
- Sugar - 250 g.
- Water - 250 ml.
Cooking time: 1 hour
Yield: 2-3 jars of 0.5 l each.
If you are preparing a product for a small child, it is better to be safe. Therefore, if you do not want to use additional sterilization, then add sugar to the puree. Moreover, you don’t need so much of it for sweet apples.
Wash, peel and cut the apples. Place apples in a thick-walled saucepan, add water and cook over low heat for 30-40 minutes until soft. Then beat with a blender until smooth, add sugar, boil for 10 minutes and place in sterilized jars. Cover with sterile lids, roll up, turn over, wrap and leave until cool.
Through a meat grinder with peel
Ingredients
- Apples - 1 kg.
- Sugar - 200 g.
- Water - 200 ml.
Cooking time: 1 hour
Yield: 1 jar 0.5 l.
For those who want to spend even less effort to prepare applesauce for the winter, this is the simplest recipe, which does not include any sterilization or peeling of apples.
Wash the apples thoroughly and remove the cores. Place in a thick-walled saucepan, add water and sugar and simmer over low heat for about 50 minutes. Beat with a blender. Boil the resulting puree for 5 minutes, place in sterile jars, roll up, wrap and leave until cool.
Safety rules when feeding children homemade puree
And now we will answer the most important question of parents - how to cook applesauce for a child for the winter, and also how to store it so that it does not harm health.
Let’s say right away that this is possible if the following conditions are met:
- Do not neglect careful and lengthy sterilization of jars (the lids should not be boiled for a long time, the rubber band may deteriorate), as well as additional sterilization of the finished product
- Fruits should be thoroughly washed using a stiff brush
- The workpieces should be stored in a dry and dark place, at room, or preferably cool, temperature. Only jars with screw-on lids can be stored in the refrigerator; the rubber band of rolled-up lids may deteriorate when stored in the cold. You should not store the workpieces in the kitchen, where there is heat from the stove, or near radiators.
- Be sure to try the product before giving it to your baby!
- Brief boiling of the finished product kills some pathogens and even destroys botulism toxin. That is, in winter, after opening the jar, you should heat the puree in a thick-walled saucepan until it boils, and then cool it again. This will not affect the taste in any way, but it will be an excellent reinsurance. Let's be clear - this method is only applicable if the consistency, taste and smell of the puree is completely normal, and you just want to play it safe. If there is the slightest doubt - a swollen lid, a sour taste or smell, such a product should without a doubt be thrown away and not take risks with boiling.
People often preserve vegetables and fruits for the winter in order to preserve their beneficial properties, and in case they want to get enough of valuable vitamins during the cold period. Applesauce is far from an exception and in fact there are many recipes on how to prepare it correctly and tasty.
You can prepare applesauce for the winter easily and quickly using the following step-by-step recipe.
Applesauce for the winter is considered one of the most delicious winter preparations.
What you will need:
- sour apples – 1 kg;
- water – 1 glass;
- sugar – 1.5 cups.
Select apples specifically so that they have no visible damage. Rinse well, core and peel them. Then cut the fruit into large pieces.
Bring water mixed with sugar to a boil on the stove. After this, switch to low heat and add the apples. Stir constantly, and crush the fruits themselves with a masher into a homogeneous mass. Cook for about 20-25 minutes. Sterilize jars with lids, then pour applesauce into them.
After this, the jars are transferred to a pan with warm water so that it almost reaches the lid. Keep them like this for 10-15 minutes and then roll them up. Applesauce should be stored in a dark and cool place.
Sweet delicacy “Nezhenka” with condensed milk
Applesauce with condensed milk “Nezhenka” will definitely appeal to those with a sweet tooth. It will taste like the well-known products of the FrutoNyanya brand, but only in this case the puree will cost you much less.
What you will need:
- apples – 2.5 kg;
- sugar – 4 tbsp. spoons;
- condensed milk – ½ can;
- water – ½ cup;
- vanillin – 1 teaspoon.
Wash the apples well, peel and core. Then cut them into pieces so that they are easy to grind. Pour water into a saucepan, add apples and simmer briefly over low heat for half an hour until softened.
When the apples have reached the desired degree of readiness, puree them using an immersion blender or masher. Add sugar to the mixture and return to the stove over low heat. The mixture must be brought to a boil. After boiling, condensed milk is immediately added. Mix well and let the puree sit on the stove for about 5 minutes. The finished dessert is placed in jars.
How to make applesauce in a slow cooker?
Applesauce in a slow cooker is another easy way to prepare dessert.
Applesauce is the most delicate fruit dessert. What you will need:
- apples – 1 kg;
- sugar – 2 tbsp. spoons;
- water – ½ cup.
Making applesauce using a slow cooker is actually easier than you think. Wash the apples thoroughly, remove the peel and core, and cut them into large pieces. Place in a slow cooker and fill with water.
Set the “Extinguishing” program for half an hour. After the specified time, add sugar and cook for another 5 minutes. Remove the mixture from the bowl, grind it with an immersion blender and return it back to the multicooker. Bring to a boil in the same “Stew” mode and cook for 5 minutes. Don't forget to stir constantly. Pour the finished dessert into sterilized jars.
Recipe for babies
Applesauce for babies is a storehouse of vitamins and beneficial microelements that are so necessary for the growing body of a small child. In addition, this is a completely natural product that is not capable of causing allergies.
What you will need:
- apples – 2 pcs.;
- sugar – 2 tbsp. spoons.
Wash the apples well, remove the peel and core from the inside. Cut into large pieces. It is best to use initially boiled or baked apples to prepare applesauce for a small child. Such fruits will be easier to digest, and they will not be able to react.
Place the apples in a saucepan and add water to completely cover them. Bring to a boil, then reduce heat to low and simmer for ten minutes. Once the apples are ready, puree them using a blender or masher. Add sugar, but it is better to limit the amount. After this, the puree can be given to the child.
With cream
Another option for preparing “Nezhenka”, which will be easier.
This fruit dessert is much healthier than any jam or jam. What you will need:
- apples – 2 pcs.;
- water – 2 tbsp. spoons;
- sugar – 1 tbsp. spoon;
- heavy cream – 2 tbsp. spoons.
Wash the apples, peel and remove the seeds. Cut into pieces and place in a saucepan with water. Bring to a boil, then reduce heat to low and simmer for 4-5 minutes until the apples are soft enough.
Grind the fruit with a blender and add cream and sugar to the pan. Place it on the stove again and boil. Boil the applesauce and cream for two minutes, after which it will be ready to serve. This option is best used for consumption immediately after preparation. If you are interested in twisting for the winter, then the cream is replaced with condensed milk.
With prunes for the winter
What you will need:
- prunes – 1 kg;
- apples – 3 kg;
- water – 1 l;
- sugar – 1.5 cups.
Wash and process the apples by peeling and core. Cut them into large pieces. Next in line are prunes. It is thoroughly washed and soaked in warm water. It is better to use seedless dried fruit, so cooking will not take much time.
Boil water with sugar in a saucepan and immediately after boiling, add apples. Cook for 15-20 minutes over low heat until they become soft. Prunes are cut into small pieces or strips and added to apples. Continue cooking for half an hour, stirring the mixture constantly. If you skip this moment, the puree may burn and be irrevocably spoiled.
When the mixture is cooked, grind it using an immersion blender and return to the stove. Boil for 5-7 minutes over low heat. Then the puree with apples and prunes is placed in pre-sterilized jars. The finished dessert should be stored in a cool, dark place.
With pumpkin
This recipe is suitable for people who are on a diet or simply adherents of a healthy and wholesome diet. After all, apples in combination with pumpkin are a truly wonderful mixture of vitamins.
Applesauce with pumpkin is a delicious treat for children and adults. What you will need:
- apples – 2 kg;
- pumpkin – 1 kg;
- sugar – 3 cups.
Apple and pumpkin puree is suitable not only for eating on its own. It can also be added to baked goods and even given to small children under one year old. Such a product will have an extremely beneficial effect on a growing organism.
Wash the apples, peel and core them, then cut into large pieces. The same thing is done with pumpkin. It must be ripe, with a rich hue. Pay attention to this moment! Cut it into cubes, after carefully removing the peel - it is very thick and dense.
Mix the apples with the pumpkin and add sugar to them. Grind them thoroughly with a blender, bringing them to a homogeneous state so that there is no excess pulp left. If the apples are too hard, it is better to boil them first. The crushed mixture is simmered over low heat for 15-20 minutes, stirring constantly. This is done to prevent the puree from burning. There is no need to add water, since the pumpkin contains enough moisture. The finished dessert is placed in pre-sterilized jars.
The apple harvest has passed, and there are large baskets of ripe, fragrant apples on the veranda. Well, after that, how can you not love these wonderful fruits, when just from the smell and sight, saliva begins to quickly flow and your hands are already reaching for the next apple.
But, unfortunately, apples of soft varieties are not stored for a long time; they ripen together, which requires very fast processing and preservation. When it’s a successful apple year, and all relatives and neighbors are supplied with apples, I begin to prepare apples for the winter. I think my favorite recipe is a simple one. It can be made with or without sugar. When I use “White filling” or “Robin” for mashed potatoes, I don’t add sugar.
And in a year when there are few apples, I make them from late varieties, with sourness. And by 3 kg. I add 1 cup of sugar to these apples.
In addition to sugar, you can add peppermint leaves, a cinnamon stick, and a little vanilla to apple puree for the winter, which will make your puree with a “zest.” The main thing is not to overdo it with these additives.
Apple puree according to this recipe can be safely given even to children.
Ingredients:
- Apples are ripe soft varieties.
- Sugar as desired for 2-3 kg. apples 1 tbsp. Sahara.
Apple puree for the winter for children - recipe with photo:
We collect the apples, rinse them under running water, or directly in the basket.
We peel their skins and remove the core. Cut into slices. Place in a deep saucepan or cauldron with a lid. A lid on the container in which the puree is made is required. 
Next, place the pan with the apples under the lid on low heat and simmer for about an hour or until the apples soften. If the apples do not soften at all, then it is possible that either the variety is strong, or the apples are not ripe. But don't worry, it won't spoil your puree. It will be tasty even with small lumps.
If you want a completely homogeneous puree for your child, just take a blender and mash the remaining lumps of apples with it. When ready, add sugar if desired and bring the puree to a boil. That's it, the apple juice is ready. 
Next, we sterilize the jars. Since it is more convenient to put apple puree for children in half-liter jars for the winter, it is most convenient to sterilize them in the oven or microwave. Well, it’s also possible for a couple, of course.
Place apple puree into sterilized jars, screw them on with metal lids, or screw them on. Now it is very important to place the jars of puree under a blanket or peacoat so that the jars cool very slowly and upside down.
And the next morning, jars of applesauce can be sent underground for storage. 
Bon appetit!!!
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