How to make sugar-free baby applesauce. Sugar-free applesauce for the winter: a simple recipe with a photo step by step

Hi Hi! In the apple harvest season, the question of how to prepare these fruits for future use becomes relevant. The most popular blanks are:, or all kinds of compotes. Culinary experts are more experienced in making the real fruit out of the fruit. But few process fruit in puree, but in vain. After all, the dessert turns out to be very tasty and healthy.

Applesauce is usually prepared according to the same scheme, and the classic version assumes a brew without any additives. This, in turn, is good because the product can be used in baby food and used as complementary food for babies. Usually, the treat has a sweet and sour taste and has a pronounced fruit aroma.

If you are basically going to make treats for the kids, then I recommend using baby food jars for seaming, it's very convenient!

You can take all the recipes as a basis, they are proven and 100% high quality. And in order to diversify the taste of the dessert, instead of sugar, you can add berries, other fruits, cream and condensed milk, as well as ground cinnamon.

Just want to note one important point. The less heat treatment of the fruit is, the more vitamins will be stored in the fruit. Therefore, to reduce the heat treatment of apples, it is advisable to cut as little as possible.

Ingredients:

• Apples -1 kg;
• Sugar - 150 gr.;
• Water - 200 ml.

If you have very sweet fruits, then add a lot less sugar.

Cooking method:

1. Rinse the fruit well and remove the peel. Then cut the fruit in half and cut the core, and cut the apples themselves into large cubes. Transfer them to a saucepan.

2. Fill the pieces with water and place the pot on the stove. Bring the mixture to a boil, then reduce the heat and cook the contents for 20 minutes, stirring occasionally.

3. After cooking, cool the fruit. And then grind them with a blender or rub through a sieve.

4. Add sugar to the puree consistency and stir. Put it back on the fire and bring the treat to a boil.

Sugar can be substituted for honey.

5. As soon as the treat boils, turn off the heat and pour into sterilized jars. Cork the blanks tightly, cool and store in a cool and dark place.

Apple puree "Nezhenka" with condensed milk

Many people think that since we will cook a homogeneous mass, then any fruits will do, even those that are already beginning to rot. They say we will cut off all the bad places and there will be norms. In fact, this is not the case, and such fruits cannot be used in cooking. Otherwise, you will spoil the whole taste.

Therefore, if you want to get a real treat, then in no case cut everything. And take advantage of the following technology. Condensed milk will make the delicacy truly magical and tender.

Ingredients:

• Apples - 2 kg;
• Condensed milk - 100 ml;
• Water - 400 ml.

If you have store-bought fruits, be sure to peel them off. Since they are very often treated and waxed.

Cooking method:

1. Wash the fruits, cut out the core, peel and remove the dented areas. Cut into wedges and place in a saucepan.

You can choose any variety of apples for making mashed potatoes.

2. Now add water.

3. Bring everything to a boil, reduce heat and simmer until the fruits are tender. Remember to stir the fruit.

4. Then lower the blender and chop the apples. Add condensed milk, put the pan on fire. Bring to a boil again and simmer for a few minutes.

5. Now put the dessert in clean and warm jars, close with sterile lids.

A simple sugar-free apple puree recipe for kids

If you are going to prepare a treat for small children and give to babies, then choose varieties of only green and yellow apples. Since red fruits can cause allergies. Naturally, it is not recommended to add sugar either.

Ingredients:

• Apples - 3 kg;
• Water - 300 ml.

Cooking method:

1. Thoroughly wash and sort the fruit.

2. Core the fruit and cut it into wedges. Then place the pieces into a saucepan. Pour apples with water and put on low heat. Bring the mixture to a boil.

During the heating process, the fruit should release juice, which should cover all the pieces. If the fruits are not all covered with juice, then after boiling, stir the contents so that the juice is evenly distributed.

3. After boiling, boil the contents for 5-7 minutes until the fruits are soft. Then cool them down and chop them through a sieve or using a food processor.

4. You should have a delicate puree.

5. Next, transfer the dessert to a saucepan and cover with a lid. Bring to a boil and boil for 1 minute. Then remove from heat and transfer immediately to sterilized jars. Roll up the glass and cool. Place in storage.

How to make mashed potatoes at home without condensed milk

Now I want to offer you a method of cooking only with water and sugar, as well as a step-by-step explanation of the correct sterilization. Such a dessert will definitely last until winter, or even longer.

By the way, in order for the puree to have a pleasant and not dark color, sprinkle the cut fruits with lemon juice.

Cooking applesauce for the winter in a slow cooker

In fact, cooking a treat is a pleasure. However, pay your attention to the fact that during the cooking process it can "spit", so do not burn yourself. Or toss the whole thing in a multicooker. Moreover, the following recipe will tell you everything in detail on this issue.

Ingredients:

• Apples - 2 kg;
• Water - 1 glass.

Cooking method:

1. First wash the fruits, remove the peel, seeds and stalks.

2. Then cut the fruit into freeform wedges.

3. Pour clean water into the multicooker bowl. Turn on the device for heating and wait for the appearance of bubbles. When the water boils, transfer the prepared slices into it.

4. Now put on the "Stew" mode and cook the fruits until they soften, stirring occasionally. Cooking time varies from 25 minutes to 40, depending on the apple variety.

5. After cooking, leave the fruit to cool and then puree with a blender. Also, at this stage, if desired, you can add sugar or cinnamon.

6. Now stir the mixture thoroughly so that it is perfectly homogeneous.

7. Prepare the jars: rinse and sterilize.

9. Close the blanks with clean lids, wrap with a blanket and leave to cool completely. And then put it in the pantry for storage.

Video on how to make apple puree without sterilization

Many people ask the question, is it possible to prepare a dessert without going through sterilization? And how long such a blank will be stored. The answer is simple: you can do it for a long time. After all, we will simply simplify the sterilization process and will not boil filled jars, but only cover them with a towel. While the glass is cooling, the delicacy is just being sterilized. This will ensure good storage in the future.

Applesauce with cream for baby

For older children, and for adults too, I suggest the following recipe. It is no different from the previous options, only for tenderness and aroma we will add cream. It turns out to be insanely delicious.

Ingredients:

• Apples - 2 kg;
• Cream 30-35% - 200 ml;
• Water - 100 ml;
• Sugar - 150 grams.

Cooking method:

1. Wash the fruit, peel it. Core and cut into pieces.

2. Then transfer them to a saucepan and cover with water. Put on fire and cover. Cook the fruits over low heat, stirring the treat periodically. Cooking time is approximately 30-40 minutes.

3. When the dessert has softened, immerse a blender in a saucepan and chop the softened apples. Add sugar and put on low heat again, bring to a boil.

Stir the treat constantly at this stage so that nothing burns.

5. Pour the hot treat into sterilized jars, roll up the lids and turn upside down. Cover with a blanket and cool.

Apples and pears puree according to the simplest recipe for the winter

Do not forget that the dessert can not only be drunk with tea, spread on bread, but also used as a filling for pies or even as a base for juice.

Note that mashed potatoes usually have a fairly thick consistency. Therefore, if you want to get a more liquid version, then add another pear to the composition. It is much juicier than apples, so the dessert will be softer and more tender.

Ingredients:

• Apples - 2 kg;
• Pears - 2 kg;
• Lemon - 1 pc.;
• Sugar - 4 cups.

Cooking method:

1. Wash and peel the apples. Grind them in a blender, squeeze the resulting puree, and pour the juice into a separate bowl.

2. Do the same with pears: wash, peel, chop and squeeze. Mix juice with apple.

Combine the apple and pear puree, add the juice of the squeezed lemon, stir and add sugar. And then pour in the juice, which was obtained by squeezing the fruit.

3. Put the mixture on fire and bring to a boil, stirring occasionally. Sterilize the jars and boil the lids. After boiling, immediately place the dessert in prepared containers.

4. Cover the jars with lids and place in a water bath for 20 minutes.

5. After 20 minutes, carefully remove the cans and roll them up. Cool the workpieces and put them in storage.

I think it's time to finish for today. Hope this easy homemade craft will be popular in your home and enjoyed by all your guests.

If you have any questions, do not hesitate and write in the comments, we will discuss it together. And also do not forget to share the post on social networks, I will be grateful)!

Alexander Gushchin

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

Content

One of the first baby foods, a favorite treat for children and adults, a reminder of summer in a long, cold winter - all these roles are successfully performed by fresh apple puree. Delicate, moderately sweet, made with caring hands, it brings health, longevity, good mood.

How to make apple puree

Do you have a garden where apple trees delight you with beautiful, juicy apples every year? Sometimes the season brings such a harvest that some of the fruit remains unclaimed. Do not rush to give up the bounty of nature, learn how to make applesauce at home, vitamin, healthy, deliciously delicious. It will be a good help in winter, will become a favorite treat for the whole family.

Apple puree recipes

Simple and affordable recipes for every novice housewife will help you diversify your apple diet. With or without sugar, with various vegetable and fruit additives, with cinnamon, cream and condensed milk - each recipe is extraordinarily good. Homemade fruit puree can be safely treated to children, even very young babies. There will be no dyes, preservatives and harmful chemical additives in it, only fruits, summer and the warmth of mom's p

The composition of apples contains a miraculous substance - pectin. It gently cleanses the human body, eliminates cholesterol, and helps the intestines. Most of all pectin is contained in the core, which is usually thrown away. When cooked, the pectin goes into solution and this is incredibly beneficial. Making mashed potatoes with a blender is easier than rubbing through a sieve, but if you want to get the most out of the product, skip the technique. Slice the apples without removing the cores and rub by hand. This dish looks different, it includes elements of natural jelly.

For the winter

• Calorie content: 76 kcal
• Cuisine: Russian.

The classic version of the most delicate and healthy apple puree for the winter is harvested very easily. Most of your efforts will be devoted to washing, peeling and slicing the fruit and preparing the jars. The recipe in this section has a twist, a subtlety that makes the dessert exquisite and unusual. A little ground cinnamon is added to the apple-sugar mixture, which delicately sets off the taste of apples, giving it interesting notes. If the taste of cinnamon is definitely not to your liking, feel free to exclude it from the dish.

Ingredients:

• Apple - 2 kg
• Sugar - 0.3-0.5 kg;
• Cinnamon - 1 tsp;
• Lemon juice - 1 tsp.

Cooking method:

1. Peel washed fruits, remove centers and damaged areas, cut.
2. Place the wedges in a heavy-bottomed saucepan over low heat.
3. When the apples are juiced, add the right amount of sugar, depending on the flavor of the fruit and personal preference.
4. Boil the fruit in its own juice for 15-20 minutes. Cool until warm.
5. Purée the mixture with a blender, add the cinnamon and lemon juice, and bring to a boil.
6. Divide the mass into sterile small jars. Close tightly.

For babies

• Servings Per Container: One.
• Calorie content of the dish: 68 kcal.
• Cuisine: Russian.
• Complexity of preparation: easy.

Baby nutrition is a responsible business. One of the first "adult" dishes for your baby is apple puree. For babies, fresh apples can be prepared as a treat both in summer and in winter. There is no need to close it for future use, since apples are available all year round. If you decide to store fruit puree at home for feeding a baby of the first year of life, freeze it in portioned packages. To feed your child, choose the fruits of local, proven varieties: Antonovka, white filling, and from winter ones - snow Calvil.

Ingredients:

• apple - 1 piece;
• sugar (if necessary) - 1/2 tsp.

Cooking method:

1. Peel the fruit from the peel and seeds, cut into small wedges.
2. Steam the apple slices in a saucepan or slow cooker for 10 minutes.
3. Cool the slices, turn them into a homogeneous mass. If the apples are sour, add sugar, but remember that the baby does not need an excess of it.
4. For more tenderness, beat the apple puree with a mixer.

Apple puree with condensed milk

• Cooking time: 15 minutes.
• Calorie content: 82 kcal
• Cuisine: Russian.
• Complexity of preparation: easy.

Homemade applesauce tastes differently. Condensed milk can give it tenderness and milky caramel flavors. This dish bears the affectionate name "Sissy" and is extremely popular not only among children, but also among adults of any age and gender. Try to cook it once, and apple puree with condensed milk will become a favorite treat in your family for years to come. Dessert will be softer if the peel is removed from the fruit, but do not do this unless absolutely necessary. The maximum amount of nutrients is stored under the peel of apples.

Ingredients:

• apples - 2 kg;
• condensed milk - 1 can (380 g);
• water - 200 ml.

Cooking method:

1. Cut the clean fruits into pieces, remove the core.
2. Put apple slices in a bowl with a thick bottom, add water, cook.
3. When the apples are tender, refrigerate until warm, purée with a blender, or strain through a sieve.
4. In a saucepan with a thick bottom, cook the mass with condensed milk over low heat for about 5 minutes. Remember to stir to avoid burning.
5. Put the finished dish hot in the jars, seal them.

Applesauce without sugar

• Servings Per Container: 4 cans of 0.5 l.
• Calorie content: 67 kcal
• Purpose: fruit dessert, preparations for the winter.
• Cuisine: Russian.
• Complexity of preparation: easy.

If you're looking to minimize your carbohydrate intake, the question of how to make sugar-free applesauce will be relevant to you. Apple pulp blanks, even without sugar, are a grateful product. It is made quickly, it turns out tasty, it is stored well, does not need sterilization. It looks very nice both on the table and in the photo. All that is required of you is to prepare the fruits, boil them and turn them into a homogeneous mass.

Ingredients:

• apples - 2 kg.

Cooking method:

• You don't need to peel the fruit, just remove the seeds. Boil the apples, cut into slices, until tender. You can use a steamer or a heavy-bottomed saucepan.
• Turn the boiled fruit pulp into a smooth paste using a blender, food processor, or rubbing through a mesh colander.
• Bring the mixture to a boil, cook for 5 minutes.
• Divide the mass into sterile jars and close the lids tightly.

With pumpkin

• Cooking time: 45-60 minutes.
• Servings Per Container: 4 cans of 0.5 l.
• Calorie content of the dish: from 53 kcal.
• Purpose: dessert from vegetables and fruits, preparations for the winter.
• Cuisine: Russian.
• Complexity of preparation: easy.

For a children's, dietary, gentle menu, they use homemade pumpkin and apple puree. This dish can be prepared for future use, and from mid-summer to December it can be prepared from the fruits of the autumn harvest. Sugar is added to the dessert or do without it - it depends on your preferences, the taste of apples and pumpkin. Taste the dish before adding sugar. Before boiling the applesauce with pumpkin, prepare the fruit. The apples are separated from the middle, the pumpkin is peeled and cut into small uniform cubes.

Ingredients:

• apples - 1 kg;
• peeled pumpkin - 1 kg;
• sugar - 0.3-0.5 kg;
• water - 150-200 ml;
• juice of half a lemon.

Cooking method:

1. Cut the fruit into slices, removing the centers. Cut the pumpkin into cubes.
2. Add a glass of water or less and cook until tender. Cooking time is about half an hour.
3. Grind the finished fruits until smooth, add sugar to it, a couple of tablespoons of lemon juice, boil.
4. Distribute the ready-made food among the jars, roll up tightly.

With cream

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 76 kcal.
• Purpose: fruit dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

This dish is prepared just before eating. Look at the photo - how beautiful this dessert is! If you decide to make applesauce with cream for a child - do not hesitate, cook for the whole family. It is so delicious that it is simply impossible to resist. The recipe for applesauce with cream is simple: pour the cream into the finished fruit mixture. Whether you need to add sugar to the dessert - decide for yourself. If the apples were not very sour, there is no such need. This recipe is described for a multicooker.

Ingredients:

• apples - 1 kg;
• fat cream (33%) - 70 ml.

Cooking method:

1. Cut the peeled apples into pieces of any shape, but the same size. Peel and core the seeds.
2. Put the fruit in a slow cooker, add an incomplete multi-glass of water and turn on the "stewing" program for an hour.
3. Cool the apple slices slightly, transfer to another dish, purée. Add cream and beat with a mixer for 1-1.5 minutes.

With pears

• Cooking time: about one hour.
• Servings: 3 cans of 0.5 l.
• Calorie content: 76 kcal
• Purpose: fruit dessert, preparation for the winter.
• Cuisine: Russian.
• Complexity of preparation: easy.

Another yummy from natural products that invariably evokes children's delight is mashed apples and pears. In the summer-autumn season, it can be made from fresh fruits, seasoned with cream, and used in puff desserts. For the winter, there is nothing else to do but to prepare canned puree for home. It's as easy as making an apple dessert. Boil the fruit and turn it into a homogeneous mass - you don't even need to sterilize it. In the photo, the dish looks very nice - you will succeed the same way.

Ingredients:

• apples - 1 kg;
• pears - 1 kg;
• sugar - 0.3 kg;
• cinnamon (if desired) - 1 tsp;
• lemon juice - 1 tsp.

Cooking method:

1. Wash and slice the fruit. If their skin seems tough to you, peel it. The seeds need to be cut.
2. Boil the fruits in a double boiler or boil in a small (less than a glass) amount of water until tender.
3. Using a blender, make a smooth mixture of fruits. Pour in sugar, pour in lemon juice. Add cinnamon if desired.
4. Bring the mixture to a boil and pack in jars. Roll up tightly.

With carrots

• Cooking time: 30 minutes.
• Servings Per Container: One.
• Calorie content: 62 kcal
• Purpose: complementary food for the baby.
• Cuisine: Russian.
• Complexity of preparation: easy.

The classic baby food dish for babies is carrot and apple puree. Made at home by the caring hands of a mother or grandmother from reliable, homemade products, it will bring pleasure to the baby without side effects. Prepare the dish just before feeding, the fresher it is tastier and healthier. Choose medium-sized carrots for cooking and locally sourced apples.

Ingredients:

• carrots - 1 piece;
• apple - 1 piece;
• sugar (if needed) - 1/2 tsp.

Cooking method:

1. Cut the carrots and apple into large pieces. They must first be cleaned, removed excess.
2. Steam the carrots for about 20 minutes, add the apple to it, continue cooking.
3. After 10 minutes, remove the pieces of fruit and puree them. Try if you need to add sugar.
4. If the mixture is thick, dilute it with one or two teaspoons of water or milk.

Video

Apples in the volume of homemade preparations take one of the first places. Traditionally, they make preserves, marmalades, jams, compotes. Making applesauce without sugar is a simple process that requires special technology. It can be used not only as a light dessert or a semi-finished product for the confectionery industry, but also as an excellent baby food, which can be fed to babies from infancy.

Preparing apples

The dish does not have any special requirements for fruits. Both early ripeness and later varieties are used. It is desirable that the apples are dense and sour, then the final product will have a bright, rich taste. To prepare mashed potatoes at home according to this recipe, you will need:

• apples - 1 kg;
• water - 100 ml;
• cinnamon, vanilla - to taste.

Rinse the fruit well, remove the stalks. Then cut into quarters and core (seed chambers). Thinly cut the peel from each quarter of the apple.

To prevent the slices from darkening, they can be soaked in cold water with the addition of lemon juice or citric acid.

Applesauce - cooking technology

The slices are laid out on a baking sheet and baked in the oven for 40-45 minutes at a temperature of 180 degrees. The readiness of apples is checked with a toothpick or a match. If it enters the pulp without effort, it can be removed from the oven. The baked fruit will add a light caramel flavor and aroma to the puree.

Instead of an oven, it is permissible to use a regular saucepan or slow cooker. With this technology, the pieces must be cut into smaller pieces and cooked with a little water for 20 minutes.

Depending onthe cooking time will vary depending on the apple variety. In a saucepan, you can check the readiness with an ordinary fork.

Finished apples need to be chopped to a puree state. You can do this by hand through a sieve or use a blender. Add vanilla or cinnamon to taste. After that, mashed potatoes should be put on low heat and brought to a boil, stirring occasionally.

If mashed potatoes are used as baby food, then the jars need to be taken small, at a time. You can sterilize them in the oven or microwave. Hot mashed potatoes are laid out in such jars. Then everything is placed in a water bath and sterilized for 15-20 minutes. Then the jars are closed with lids and put away under the blanket.

In the 90s of the XX century, cooking jam without sugar gained particular popularity in our country. People have learned how to make such jam from absolutely any berries and fruits, so it is natural that apples were no exception in this regard.

Today we will learn how you can cook applesauce for the winter without adding sugar to it. Such dishes, if mashed potatoes are properly followed, can retain their taste and nutritional qualities for up to two years. When serving, it is enough to additionally put some sugar in them and the mashed potatoes will taste the same as that which is cooked with sugar. For more confidence, you can additionally heat the applesauce along with the sugar.

In addition, applesauce made without sugar can only be stored in sterile, sealed jars. Therefore, before starting cooking, take care of preparing the containers.

For the preparation of applesauce, any apples are selected, even those that have obvious superficial damage. Fruits are washed and cut off all that is fit for food, dumped into a common cooking container. Seeds must not get into the dish. Since sugar is not used in the dish, the number of apples is not important at all.

Immediately after cutting, the apples need to be processed a little so that their mass is steamed and softened. Therefore, a little water is added to the apple mass so that when heated, the apple mass does not burn, but there is not a lot of liquid. For about every kilogram of apple mass, it will be enough to pour half a glass of water. Together with water, the apples are covered with a lid and they begin to heat the container, stir several times, when the apple mass begins to boil, waiting for the apples to completely soften, the heating is turned off.

When closed, the apple mass should cool completely so that it is easier to wipe it through a sieve. After wiping, the mashed potatoes are again dumped into the cooking container, if necessary, add a little water, but this is in the case when the mashed potatoes are too thick and, when heated again, they will definitely burn.

Bring the applesauce to a boil, transfer it to containers and spin. You can do it in another way, immediately after wiping, fill the jars with applesauce and, placing them on a baking sheet, sterilize them in the oven for about 20 minutes after the start of the "seething". You can also pasteurize applesauce in a water bath.

Immediately after processing, it is necessary to tighten the jars, no additional preservatives need to be added. Applesauce has enough natural acids to keep a sterile meal from fermenting for about two years!