Apple puree for the winter from a juicer. Antonovka puree: the best recipes for homemade applesauce

After harvesting apples, it's time to think about what can be done with this wealth. The easiest way to save the whole fruit in the cellar. To do this, apples of late varieties without any damage must be wrapped in paper (each apple in two layers). So they will be stored for 4 months. And you can also make various preparations from simple juice to jam and preserves. Cooking apples is not difficult, and the ingredients for recipes are required to a minimum. But all winter you can enjoy the apple flavor and remember the warm summer days.

In addition to the fact that puree can be eaten as a separate dessert, housewives use apple delicacy as a filling for pies, buns and other homemade pastries.

It is best to make winter stocks from late-ripening varieties of green and yellow. It is undesirable to use red apples if a small child will eat mashed potatoes. Such apples can cause an allergic reaction.

A simple recipe for homemade mashed potatoes for the winter

First of all, you should disassemble the crop, choosing only whole intact fruits. Apples are washed and peeled from the skin and the middle part. It is better to cut into large pieces.

We send the prepared fruits to a boiling saucepan with sugar already added and cook over low heat. We make sure that the mass does not stick, stir.

After a few minutes, the fruits need to be mixed into a homogeneous mass, after which you need to cook for another 20 minutes.

The jars should be sterilized and filled with cooked applesauce.

It remains only to hold them in a saucepan with warm water (no more than 15 minutes) and you can roll them up.

Apple puree with condensed milk for the winter

A dish for real sweet tooth.

Prepare like this:

1. Rinse apples, peel off excess, cut into pieces.
2. Fill the pan with water, send the prepared apples and simmer until softened for about half an hour (stir occasionally so as not to burn).
3. Add sugar and stir.
4. As soon as it boils, pour in the condensed milk. Waiting for it to boil again.
5. After five minutes of cooking, the mass can be crushed (with a blender, through a meat grinder).

Ready. It remains to pour into sterilized jars and close.

Puree sissy apple recipe

The main secret of the right "sissy" is condensed milk. It must be of high quality and without any vegetable fats.

A poor-quality product with the wrong consistency will spoil the taste of the puree, and the milk may curdle. Ordinary condensed milk can be replaced with boiled milk, condensed milk with coffee, and condensed cream can also be used.

You can use even the most ugly and rumpled apples. The main thing is to rinse and dry them, remove the core and carefully peel them. You can cut at will.

After cutting the fruit, put it in a saucepan.

Further actions:

• pour fruit with water (2 cups of water for 5 kg of apples);
• we fall asleep with sugar (from 0.5 to 1 cup - depends on the acidity of the apples);
• simmer, stirring constantly, until the fruit softens;
• beat the mass with a mixer or blender;
• add a jar of condensed milk;
• simmer until smooth (5-10 minutes).

It remains to pack the puree in jars, close the lids and cool.

This puree is added to soaked oats or cottage cheese for breakfast. Housewives use it as a layer in a roll or complement it with cream for cakes.

Apple puree without sugar for the winter

Adherents of proper nutrition and just losing weight will be able to enjoy delicious applesauce, because it does not include sugar. Those with a sweet tooth will also appreciate a healthy and light dessert, while cooking lovers will be able to use mashed potatoes as a fragrant filling for baking and an excellent ingredient for refreshing drinks.

It is better to choose sour and juicy apples so that the taste is brighter.

First option: cut the apples into quarters and bake in the oven for about 45 minutes (heat to 180 degrees) - they should become soft.

Second option: cut into large pieces, pour half a glass of water and bring to a boil. Simmer for 20 minutes until soft.

You can use two processing options at once to make the taste more interesting: stewing will make the puree airy, and baked apples will give the product a vanilla flavor.

How to check the readiness of apples: pierce a piece of apple with a fork - if it comes in easily and the quarters are soft, then it's ready.

After processing, the apples are crushed to a puree state. You can add cinnamon or other spices if you like.

We send the puree to the pan, wait for it to boil. Stir with a wooden spoon.

Useful mashed potatoes are sent to sterilized jars, covered with lids. We sterilize for about 20 minutes in a saucepan with boiling water.

It remains to close the puree with boiled lids and remove until completely cooled. The treat is ready.

Apple puree for the winter without sterilization

Cut apples into pieces and put in a bowl. Add sugar, without stirring, leave for 8 hours.

Fill with water, mix and put on fire. When it boils, cook for 15 minutes, stirring occasionally.

Blend apples in a blender until smooth.

Pour back into the pot and cook for 5 minutes.

We put it in sterilized jars and put it in the pantry.

On the basis of mashed potatoes, housewives prepare marmalades and jams. In addition to adding treats to pastries, it is used as an addition to pancakes and pancakes, and is also served with meat dishes.

How to make apple juice for the winter

All you need is apples and sugar. The latter can not be added, but if the fruits are too sour, then 50-100 gr. sugar per liter of liquid will be enough.

The juice will be tastier and richer if you prepare it from freshly picked fruits. Moreover, it will turn out more fragrant if you mix several varieties.

The following varieties of apples are more suitable for apple juice: Grushovka, Semerenko, Antonovka, Shtrey Fling, Anis.

Cooking apple juice according to the classic recipe:

1. Wash jars, sterilize, and boil lids in water for 5 minutes.
2. Cut apples into 4 pieces.
3. Extract juice from apples: blender, juicer, meat grinder (remove foam).
4. Strain the juice through cheesecloth several times and pour into a saucepan.
5. Bring to a temperature of 90 degrees over high heat. Bubbles will appear, the liquid will brighten and foam will appear on the surface (we remove it).
6. We filter the hot juice again, add sugar and stir (if apples are not sweet enough) - put it on the stove again. We heat the liquid to 80 degrees.
7. It remains to pour into jars.

We keep the juice at room temperature for 10 days. If the drink has not deteriorated, then we send it to storage.

How to cook apple jam for the winter

For delicious apple jam, you only need a kilogram of sugar and the same number of apples.

Cooking like this:

We cut the apples into slices, put them in a saucepan and pour water (to slightly cover the fruit).

Simmer for 10 minutes on the stove, let cool and drain the water. We wipe the apples through a sieve.

We send sugar to the pureed mass and put it on the stove: first at medium temperature, when it boils - on a slow fire. Cook for half an hour (sometimes more or less - depending on the juiciness of the fruit). Don't forget to stir.

If you constantly stir the apples during cooking, then the jam will turn out to be homogeneous, almost transparent.

Readiness is checked as follows: put a drop of jam on a saucer, start moving it. The finished jam will hold its shape.

How to make apple jam for the winter

Jam is nice to eat with black tea, add to cottage cheese for breakfast and casseroles. It does not spread, so it is great as a filling for pies.

Wash, dry and peel apples.

We don’t throw out the cleanings, but send them to a pot of water and boil for 15 minutes (you don’t need to close the lid). While it is cooking, cut the apples into pieces.

We spread the cut fruit in a container where the jam will be cooked. Pour in the sugar, close the lid and shake until the sugar is well distributed.

The apple broth is ready, pour it over the apples. We send the pan to the stove, cook the jam over high heat. Stir the mass frequently and remove the foam.

The longer it cooks, the lighter and softer the apple slices will be.

After 15 minutes, it will be noticeable that the color has become uniform, it remains to hold it on fire until the required density (30-40 minutes).

You can find out if the jam is ready like this: put a drop of jam on a plate and after 30 seconds draw a spoon in the center. If the trace remains, then the jam can be laid out in jars. Store the product in a dark cool place.

How to make apple jam for the winter

From the varieties of apples Anis, Papirovka and Antonovka, you can make fragrant transparent jam in slices. It will take only 1 kg of apples and 1 kg of sugar.

Apples are cut into beautiful identical slices without removing the peel.

The resulting particles are sent to the pan, sugar is poured on top. Further 10 hours insist.

This time is enough for the fruits to give juice. In their own juice they are put on the stove and boiled. The heating power should be reduced as soon as the fruit boils.

As soon as the mass has cooled down, the cooking process should be repeated 2 more times, also covering with a load after.

After that, we lay out in jars.

Another option is to make jam in a slow cooker. You just need to cut the fruits, put them in a slow cooker, cover with sugar. On the "baking" mode, cook for 40 minutes. As soon as it boils, start stirring. Then send the jam to the prepared jars.

How to cook apple compote for the winter

Cooking algorithm:

1. Wash bottles and caps, sterilize over steam.
2. We clean the apples, take out the core, lower them into slightly acidified water so that they do not turn black.
3. Fill 1/3 of the jar with fruit slices, pour boiling water and hold for 5 minutes.
4. In water drained from apples, add sugar and boil.
5. The resulting syrup is bottled, rolled up and covered with a blanket. Cool down.

Compote is ready, put it in a cold place.

To make the compote even more fragrant, you can add a berry to it. They are placed along with apples. You can also add cinnamon, lemon and even a little wine.

Applesauce for the winter, at home from fresh apples, is quite simple to prepare with your own hands, this process will not take much time and effort, and besides, if there are small children in the family, then it’s all the more worth trying a little and preparing a few jars this delicious delicacy.

Having prepared natural puree with your own hands without any additives, you can safely give it to your child. Puree can also be used as a filling for pies or pies.

List of ingredients:

• 2 kg apples,
• 0.5 lemon,
• sugar to taste
• water.

How to make applesauce for the winter at home from fresh apples with your own hands

Choose apples at your discretion, it is advisable to take sweet or sweet and sour. Wash them thoroughly, if you are not going to cut the peel, then use a hard sponge. If the peel is badly damaged or too hard, then it is better to cut it off.

Cut each apple into 3-4 pieces and remove the seed box.

Put the pieces of apples in a saucepan and fill with water so that it covers the fruit by 0.5-1 cm. Start cooking over high heat until the contents of the saucepan boil. Then reduce the fire to a minimum.

Wash the lemon well and cut into circles or halves of the circles, send to the pan. Add sugar to taste, vanilla, ground cinnamon if desired. Stir and cook for 15 minutes until the apples are soft.

Bring the fruit mass to a puree state with small pieces of apples and lemon. The easiest way to do this is with an immersion blender or meat grinder.

In order for the puree to be well stored for several months, the seaming utensils must be sterile. Or you can wash the jars thoroughly, and then sterilize with the fruit mass inside. Divide applesauce into jars.

Cover the bottom of the pan with a piece of cloth so that the glass does not burst. Place the puree jars in a saucepan and cover them with lids. Sterilize for 5-7 minutes (for jars of 0.5 l), then screw on the lids.

Turn over the preservation and wrap it up. Store blanks in a cool dark place.

(the recipe will be presented below) it turns out tasty and tender from any kind of fruit. For such a sweet canned product, we decided to purchase a product called antonovka. From these apples you can make a special puree, which is well suited not only for pies, but also for regular consumption along with strong tea.

Quick apple puree: step by step recipe

Dessert Ingredients:

• sugar sand - 200 g;
• fresh apples (Antonovka) - 1 kg;
• ripe lemon juice - 4 large spoons;
• ordinary drinking water - 10 large spoons.

Features of the choice of fruits

Apple puree, the recipe of which includes the Antonovka variety, can be prepared both from ripe products and from slightly overripe ones. The main thing in creating such a blank is that all purchased fruits are free of wormholes and mold.

Processing of the main ingredient

Before preparing applesauce, each product should be thoroughly washed. To do this, the fruits must be placed in a large basin, soak them in cool water, and then rinse one by one using a soft cloth. Next, each apple needs to be thinly peeled and seeds removed. To make the puree much faster, it is recommended to cut the fruit into thin slices and put it in a heat-resistant pan.

Heat treatment

Homemade applesauce can be made on a gas stove or using an oven. We decided to use the first option, since with it the product will be ready for seaming in 50-70 minutes. To do this, it is necessary to pour ripe lemon juice and drinking water into a dish with apples, and also pour it in. After mixing the components, they should be brought to a boil, tightly closed and simmered for a quarter of an hour (until the apples become completely soft and begin to fall apart).

fruit grinding process

After the mass boils well, it should be cooled a little, and then put ¼ part into a fine sieve and grind thoroughly using an ordinary pusher. As a result, you should get an airy puree and coarse cake, which you need to get rid of.

The final step in making homemade applesauce

The resulting apple puree (the recipe, as you can see, is not so complicated) should be put back into a heat-resistant saucepan, brought to a boil and boiled for 5-10 minutes until the product starts to “puff”. Next, fruit slurry must be spread hot in sterilized glass jars and rolled up with metal lids. After that, the dishes need to be turned over, covered with a blanket or a terry towel and kept in this position for about a day. During this time, the canned puree will cool down, after which it can be removed to the refrigerator, cellar or cellar.

The prepared dessert can be consumed the very next day after its seaming. It is worth noting that this puree will serve not only as a wonderful addition to a cup of freshly brewed tea, it is also good as a delicious filling for open pies, pies and other homemade baked goods.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Competent preparation of applesauce with the preservation of all useful vitamins, pectin and fiber is within the power of any housewife. There are many recipes for creating an appetizing preparation that will stand all winter without losing its taste. You can try to create a traditional delicacy, or you can diversify it with fragrant inclusions.

How to make apple puree for harvesting for the winter

To know how to make applesauce for the winter with the right taste and aroma, you should read these useful general tips:

• it is better to make applesauce without sugar so that the workpiece is stored longer;
• for applesauce for the winter, sweet varieties of full maturity, inconspicuous appearance, without a glossy peel are suitable;
• do not put the dish on fire for longer than 20 minutes to avoid loss of vitamins;
• it is better to cook a small portion in a small bowl than a large amount in a large basin - there is less risk of burning your hands;
• if other components are present in addition to apples, they must be boiled in different dishes, and if this is not possible, then in one, but observing the order of the bookmark;
• thick-walled dishes are best for the dish;
• it is necessary to roll the finished mass into small jars, which include 1-2 servings;
• before rolling, it is necessary to sterilize the lids, jars, check them for chips, cracks, damage;
• hot puree is poured into hot jars, wrapped in a blanket;
• the workpiece is stored after cooling in a cool place without access to light (cellar, pantry).

Classic recipe for apple puree for the winter

To get a classic baby applesauce for the winter with a delicate taste, delicate aroma and a sour note, you should take:

• sweet and sour apples - 1.5 kg;
• water - 0.5 l;
• sugar - 200 g;
• lemon juice - squeezed from half a citrus;
• cinnamon powder - ½ teaspoon.

Cooking applesauce for the winter takes a little time if you follow a simple step-by-step instruction:

1. Rinse apple fruits, remove peel, core, defects. Cut the pulp into small pieces.
2. Pour water with sugar, boil for 20 minutes after boiling.
3. Remove from heat, puree with a blender, add lemon juice with cinnamon to the mass.
4. Boil for a couple of minutes.
5. Divide into jars, cork, let cool for a day.
6. Puree has a slightly sour taste, a piquant note and a thick texture - suitable as an independent use or filling for pies.
7. To create a dietary or children's dish, sugar is removed from the recipe and sterilized after mashing for 10 minutes.

Delicious apple puree with condensed milk

Applesauce in a blender will turn out very tender, which will combine the taste of fruits and condensed milk. To prepare it you will need:

• apples - 2.5 kg;
• sugar - 100 g;
• condensed milk - ½ cans;
• water - 100 ml;
• vanilla sugar - a pinch.

How to prepare a fragrant dish that will appeal to adults and children:

1. Rinse apple fruits, peel, remove seeds, cut into pieces.
2. Pour water into a saucepan, put apples, put on a slow fire, simmer for half an hour under a closed lid - the pulp needs to thicken.
3. Puree with a blender or pusher, pass through a sieve.
4. Add sugar, mix, put on a slow fire, bring to a boil.
5. At the moment of boiling, put condensed milk, mix, cook for 5 minutes, stirring constantly to avoid burning.
6. Arrange the hot billet in jars, cork.
7. The dish will turn out to be moderately sweet, so it is better to choose sour apples for it.
8. It is used solo, as a filling for desserts, a layer for cakes.

Fruit puree for babies

It is useful for young children to take complementary foods from apple pulp, because they are rich in vitamins for the growth and development of the child. Pre-prepared applesauce for babies for the winter will not differ from the purchased one, but it will retain the usefulness of the fruits grown on their own. To get a gentle mixture, you will need to take:

• fresh green apples - 3.5 kg;
• water - 1 l;
• brown sugar - 100 grams;
• prunes - 400 g.

Stages of making healthy fruit for babies for the winter:

1. Take a deep saucepan, put on a small fire, pour in water with sugar.
2. Rinse the apple fruits, peel, core, cut the flesh into small slices, put in the syrup, which should boil by that time.
3. Rinse dried plums, dry, remove seeds and peel, chop, add to fruits.
4. Cook for 30-40 minutes, remove from heat, puree with a blender.
5. Lay in pre-sterilized jars for 1-2 servings.
6. Store in a cool, moderately damp place.
7. After opening, puree is stored no longer than a day.
8. Instead of prunes, you can put apricot, banana, and replace sugar with fructose.
9. Prunes or dried apricots should be unsmoked, only dried in the sun, carefully peeled if they are purchased.

The dietary mixture, useful for the health of the child, has found wide application in baby food. From fragrant fruits, the hostesses make canned food for pies and just for tea. It's not hard to make a good puree. There are a few simple rules to remember and follow during the canning process. Use sweet apples of autumn varieties. A fully ripe, rot-free fruit contains more sugar. Take care of those family members who suffer from allergic diseases in advance. Give preference to green or yellow, but not red fruits.

Five of the fastest recipes:

Many recipes for applesauce for the winter indicate the duration of the heat treatment. The benefit will continue if it is minimal. This is achieved by simply cutting into small pieces or passing through a blender. It is possible to prevent darkening and preserve their original color if the prepared segments are preliminarily sprinkled with lemon juice. Some cooks prefer to combine apples with pumpkin or prunes, as well as add cinnamon or condensed milk. Hermetically sealed in sterile jars, your favorite homemade preparations will be stored in a cool place for a long time. Even in the fierce cold of January, you can open them with pleasure and remember the past sunny summer.