How to keep applesauce without sugar. The best applesauce recipes for the winter at home with a photo
All-natural sugar-free apple puree - sounds fantastic, doesn't it? Of course, but only for purchased mashed potatoes, but our recipe for the winter will prove the opposite to you. Such a preparation will be most useful for young children who are in such need of vitamins and pure products without chemical additives. We also advise you to try to cook an unusual puree of apples and plums - it will not leave you indifferent.
Advice: for harvesting, you should use very ripe apples of sweet varieties, for example, Gala, Golden or Macintosh, but if there are none, you can use more acidic fruits, and then add honey to the finished product.
Ingredients
Servings: - + 5
- apples 2 kg
- water 400 ml
per serving
Calories: 39 kcal
Proteins: 0.3 g
Fats: 0 g
Carbohydrates: 9.4 g
30 min. Video recipe Print
We sterilize jars in advance. Since we will not carry out heat treatment for the finished puree and will not add any preservative products that will extend the storage time, we will choose the most effective type of sterilization - steaming. To do this, pour water into a large saucepan, wait for it to boil and cover with a net, on the surface of which we put the jars upside down. We process for a certain amount of time for containers of different volumes: 0.5 l and 1 l - 10 minutes, two-liter - 20, 3 l - at least half an hour. Also, jars can be treated with high temperature in the oven or microwave. Do not forget about the lids - boil them for 3-5 minutes.
We select the most ripe apples, rinse thoroughly in water, peel, cut in half and remove the seed box and tails.
We put the apples in the container that we have chosen for cooking, and fill it with water (for each kg of apples we add 200 ml of liquid). You can add a little cinnamon for an interesting twist.
Cook everything for 5-10 minutes, depending on the type of fruit. We check the readiness by piercing the products with a knife, if they are soft, you can proceed to the next step.
We take an immersion blender and interrupt the mass into a homogeneous puree, while not turning off the fire. If you don’t have such a technique, you can grind the apples through a sieve, but then you get a different consistency.
Bring almost ready mashed potatoes to a boil and remove from heat.
Apples are so tasty, fragrant and very healthy, they are loved by adults and children. From them you can cook so many desserts and sweets! But you won’t surprise anyone with traditional jam, marmalade or jam. Therefore, you can cook applesauce without sugar for the winter. In the future, you can serve it as a separate dessert or use it as a base for mousse, cream and other dishes.
We cook and eat with pleasure
Applesauce without sugar can be made from any, even overripe apples. Therefore, we simply take the fruits we like and wash them thoroughly with water. It is better to buy sweet varieties, as there is no sugar in this dish. We cut the apples into pieces, remove the seeds and spoiled places, if any. Then we transfer them to a saucepan and pour a small amount of water. It is necessary that the apples are steamed, so there should not be too much liquid. When the fruits are boiled soft and soft, they should be passed through a sieve. Put applesauce without sugar for the winter in jars and be sure to sterilize. Then finally roll up the lids and store in a cold place. Applesauce is very capricious because it is subject to the fermentation process. But sterilization allows you to save this product for a long time.
Puree in juicer
You can use a juicer to soften fruit. Cut the apples into slices and remove the seeds. We spread them in the upper part of the unit, intended for fruit. Pour water into the lower section and put the container on fire. The process resembles the technology of making juice. When the apples are steamed, make a puree by rubbing the fruit through a sieve. You can use a blender for this. If the peel is embarrassing, then it can be removed immediately, even with Applesauce without sugar for the winter we put it in jars, sterilize it and put it in the refrigerator.
Sweet puree
This recipe is for those who like sweeter desserts. We will not add sugar, but replace it with condensed milk. You will need 5 kilograms of apples, a glass of water and a can of good condensed milk. We clean the fruits from the peel and seeds, cut into pieces. Then put them in a pot of water and cook for about half an hour. Apples should become soft. It is necessary to ensure that they do not burn, otherwise the taste will be spoiled. We make puree from apples with a blender, after which we bring the mass to a boil. Add condensed milk and cook for another 5 minutes. The resulting applesauce without sugar for the winter is laid out in sterilized jars.
If you want to slightly improve or change the taste of the puree, then add citric acid. It will be appropriate when used. Cinnamon also goes well with these fruits. For one kilogram of apples, only half a small spoon of this spice is required, and the taste will turn out to be very rich. You can also combine apples with other fruits, which will appeal to children. The sugar-free recipe is suitable for the diet of young children and people for whom this product is contraindicated. But sugar can be replaced with honey, only in small quantities. Making mashed potatoes is not so difficult, and if you use your imagination to help, you can make a great dessert.
Good afternoon, my dear subscribers and readers - fans of healthy eating!
You know, for the second season I have not been making blanks that must undergo preliminary heat treatment. I just don't understand what is it for? After all, most vitamins and minerals in foods are destroyed at high temperatures. Thus, by eating home-cooked preparations, we just simply fill our stomach, but do not supply the body with the necessary nutrients. This is a separate big topic for conversation.
I make blanks only in frozen form, starting with berries, ending with tomatoes and mushrooms.
But today I still had to make an exception to all my rules. Since the apples this year were simply “overwhelmed” (as the cat Matroskin from Prostokvashino would say), I urgently had to save the harvest. We eat a lot of apples, give them a lot to our friends and acquaintances, but this did not help either, our apples began to deteriorate.
I thought, I thought, how to make the preparation as useful as possible, and even quick to prepare, and I came up with it. Now I am sharing the recipe with you. The very idea of cooking applesauce without sugar belongs to my mother, a culinary wizard and a supporter of a healthy lifestyle. Everything else (speed and technology) I invented myself. I recommend making such a blank with just two ingredients if you have nowhere to put your apple harvest.
Cooking applesauce without sugar
Ingredients:
- Apples sweet varieties
- Water - a little (per kg of processed apples - ½ cup or a little less)
- You can add cinnamon if desired (I did not add anything)
My cooking method:
1. My apples, peel, remove the seed nest and put in a container
2. Add water and bring our apples to a boil
3. Cook until soft (7 minutes was enough for me), stirring occasionally
4. Without removing from heat, make puree with a blender (you can use a mashed potato press, but in this case, apple pieces will remain, and the puree will not be homogeneous)
5. Bring the puree to a boil and immediately remove from heat
Ready! As you can see, everything is simple, fast and as useful as a heat-treated product can be. The only good thing is that it is of home origin, without any additives and preservatives :)
6. We lay out the hot puree in sterile jars, tightly cork with sterilized lids, cool at room temperature and send to a cool place until it is consumed. I have jars in the refrigerator, because there are not so many of them.
Honey or cane sugar can be added to applesauce immediately before drinking, to taste. It just won't be necessary.
Puree can be used as a filling for sweet pastries.
Good luck with your cooking! I look forward to your comments.
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Made according to this recipe, applesauce is fragrant and tender and has a pleasant, natural sweetness with subtle notes of spices and caramel.
This preparation is universal. Sugar-free apple puree can be used both as a filling for baking, and as an addition to drinks, and, first of all, as a healthy, light, dietary and very tasty independent dessert. Try it!
To prepare sugar-free applesauce for the winter, prepare the ingredients according to the list. Choose apples for harvesting sugar-free puree with sourness, rather sour than sweet, crispy and juicy - puree made from such apples will turn out to be the brightest in taste and less demanding on storage conditions.
Rinse the apples and remove the stalks and seed pods. After cutting the apples, immediately proceed to their heat treatment (so they do not have time to darken) or soak in cold water with the addition of a small amount of lemon juice or citric acid.
Cut the apples into quarters and bake in the oven at 180 degrees until soft (about 30-40 minutes).
Or cut into large pieces, add a little water (a little more than a quarter or half a glass), bring to a boil and simmer over low heat for 10-20 minutes, until soft.
Check the readiness of the apples by piercing the pieces with a fork. If the fork goes in easily and the pieces are soft, it's done.
I like to combine both options for processing apples. Stewed apples make an airy, juicy puree, and the addition of baked apples adds light caramel notes to the taste.
Grind the prepared apples to a puree state. You can use a blender for this purpose, and to get an even smoother texture, rub the apples through a sieve.
If desired, add spices to taste in the finished puree. I add some ground cinnamon.
Place the puree back into the saucepan. Bring the sugar-free apple puree to a boil, stirring constantly.
Pour hot applesauce into jars. Wash the jars thoroughly in advance with soda and sterilize in any convenient way (steamed, in the oven or microwave).
Cover jars with lids and place in a pot of warm water. Bring the water to a boil and sterilize the jars for 20 minutes in boiling water.
Then cover the jars with mashed potatoes with boiled lids, roll up and wrap until completely cool.
Applesauce without sugar for the winter is ready. Have a delicious winter!
Cooking time: 40 minutes
Yield: 2 jars of 0.5 liters.
Applesauce is a favorite dish for children, both the smallest and older children. It often starts with the first complementary foods. Today we will prepare baby apple puree for the winter. Of course, a freshly prepared product cannot be replaced with completely canned food, even homemade, but sometimes they can be a way out 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 up to a year without sugar - the recipe will be with additional sterilization of the finished product so that the product does not deteriorate.
How to cook applesauce for the winter at home for babies - a recipe with a photo step by step
Prepare the necessary ingredients. Apples, of course, are better to take sweet ones.
Peel apples and cut. If they darken quickly, you can drizzle them with lemon juice for a lighter puree color.
Put the chopped fruit in a thick-walled saucepan, add water and put on a slow fire. Simmer until completely soft, about 30 minutes.
While the apples are cooking, sterilize the jars in any convenient way (in a pot of boiling water, in the oven or microwave).
Blend apples in a blender until smooth. While stirring, boil the puree for another three to four minutes over low heat.
Fill the sterilized jars to the “shoulders” with hot puree, cover with sterile lids (do not roll up yet).
Put the jars in a saucepan, on the bottom of which you can put a small towel so that the jars do not knock in the future. Pour water into the pan up to the "shoulders" of the cans and put it on fire. Sterilize jars with mashed potatoes for 15-20 minutes.
After sterilization, carefully, without opening the lid, remove the jars from the pan and roll them up. Turn over, wrap and leave to cool.
Here is such a great recipe for applesauce for the winter at home for children, which you will certainly repeat more than once. You can store the product prepared according to 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 liters.
If you are preparing a blank for a small child, it is better to play it safe. Therefore, if you do not want to use additional sterilization, then in this case add sugar to the puree. Moreover, it is not so much needed for sweet apples.
Wash, peel and cut apples. Put 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 a homogeneous puree, add sugar, boil for 10 minutes and arrange in sterilized jars. Cover with sterile lids, roll up, turn over, wrap and leave to 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 make applesauce for the winter - the easiest recipe that does not include any sterilization or peeling of apples.
Wash the apples thoroughly, remove the cores from them. Put in a thick-walled saucepan, add water and sugar and cook over low heat for about 50 minutes. Beat with a blender. Boil the resulting puree for 5 minutes, arrange in sterile jars, roll up, wrap and leave to cool.
Safety rules for 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, as well as 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 the thorough and long sterilization of jars (lids cannot be boiled for a long time, the gum may deteriorate), as well as additional sterilization of the finished product
- Fruit should be washed thoroughly using a stiff brush.
- The blanks should be stored in a dry and dark place, at room temperature, and preferably cool. Only jars with screw caps can be stored in the refrigerator; rolled-up lids can deteriorate the gum when stored in the cold. Do not store blanks in the kitchen, where heat comes from the stove, as well as next to the batteries.
- Be sure to try the product before giving it to your baby!
- Brief boiling of the finished product kills some disease-causing microbes, and even destroys the botulinum toxin. That is, in winter, having opened a jar, it is worth heating the mashed potatoes 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 applicable only if the puree is completely normal in texture, taste and smell, 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 definitely be thrown away and not risk boiling.
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