Applesauce is one of the favorite treats of many children, which is why you can often find it on the shelves of grocery supermarkets and pharmacies in baby food departments. But why pay more for purchased desserts with a dubious composition, if you can cook such a sweet yourself? Today such wonderful helpers as multicooker come to the aid of housewives - they greatly simplify the cooking process and save your time.

Ingredients

Servings: - + 125

• Apples 2.5KG
• Water 120 ml
• Condensed milk 380 g

Per serving

Calories: 19 kcal

Proteins: 0.3 g

Fats: 0.3 g

Carbohydrates: 4 g

1 hour. 40 minutes Video Recipe Print

Let's start cooking applesauce in a multicooker by processing the main ingredient - apples. Two and a half kilograms of fruit must be thoroughly washed under the tap (and if there is time, it is better to soak for 5-10 minutes in a deep basin and then rinse each fruit under running water), dry it dry with paper towels, getting rid of excess moisture, and peel it with a vegetable peeler ("Housekeeper") from the skin. Then, using a special knife, cut out the cores with seeds and chop each apple into random, medium-sized slices.

Following this, we fill the multicooker bowl with 120 ml of clean water, fill it with chopped fruits and, having closed the lid, set the “Stew” mode on the device for half an hour. After 17-20 minutes after the start of cooking, lift the lid and stir the contents to avoid burning.

As soon as the multicooker announced the end of the program, pour the apple mass into a deep bowl, add 380 grams of condensed milk (1 whole jar) to it and, carefully mixing the components with a silicone spatula, use a submersible blender to interrupt everything into a homogeneous substance.

We return the resulting mass back to the multicooker and, extending the "Stew" program for another 30 minutes, leave the applesauce for the children to cook for the winter.

While the dessert is being prepared, we will process the container for preservation - it must be carefully inspected for chips, cracks, or any other defects, discarded spoiled cans, washed with baking soda and sterilized.

To speed up this process, we will use a microwave oven - fill each container by a third with water and put it in the microwave for 5 minutes at the highest power, then drain the liquid and put it on a prepared clean towel to cool and dry. Meanwhile, boil the lids in boiling water for about 2-3 minutes.

We pack the finished delicacy in prepared containers and seal it tightly with sterile lids. We turn the cans upside down, wrap them up and leave to cool until the next morning.

Advice: for applesauce, it is better to choose apples of summer and autumn varieties - their pulp is not so dense and boils down better.



Apple puree in a slow cooker turns out to be incredibly appetizing and tender, but its main advantage is that cooking a delicacy will not take much of your time and effort. Be sure to try to prepare such a dessert for your family - we assure you that it will captivate not only kids, but also adults. Bon Appetit!

Perhaps, only apples can be used to prepare many different dishes, as well as to make several options for harvesting for the winter. Fruit puree should be included in the daily diet of not only children, but also adults. Apples contain many useful trace elements and vitamins. You can buy a jar of applesauce in a supermarket, only where there is a guarantee that it will be healthy and tasty. Moreover, the cost of one jar is much higher than the cost of a kilogram of apples. But if you have a multicooker at home, you can prepare a delicious preparation for the winter from a couple of kilograms of apples - applesauce in a multicooker for the winter.

Are you a caring mother or grandmother? Then you definitely need to write down this recipe to prepare several cans of delicious applesauce in a slow cooker for the winter. And no need to say that there is not enough time, the multicooker will just help save precious time so that you can devote it to your beloved children and family.

Prepare the following foods:

• apples of the "Arkad" variety - 2 kg;
• water - 100 ml.

1. It turns out that everything is very simple and affordable, you just need to want to make a healthy dessert. And in winter, you just need to get a jar of apple puree, spread it on bread, use it as a filling for pies and other pastries.
2. And now we need to start preparing the apples. And apples can be of any kind. Requirements for the choice of the main ingredient: apples must be whole, not damaged, ripe and juicy. Overripe and those that have been lying on the ground under a tree for a long time are not suitable, because they will not have so many useful vitamins and minerals. In addition, the taste of such apples changes.
3. It's another matter when the apples are picked right from the tree on time. So, the apples must be folded into a large bowl, covered with water and washed thoroughly. It will be faster this way.
4. Now each apple needs to be cut into 2 parts, core cut, seeds and tail removed. Everything, practically coped, only you need to cut each half into arbitrary slices or cut into 2-3 parts. Everything will depend on the size of the fruit.
5. You do not need to peel the skin. Then you will understand why. This method of preparation can save you a lot of time. Well, if you want to do it your way, then first you need to peel the skin, and then cut the fruit into 2 parts to cut out all the excess.
6. Pieces of apples should be put into the multicooker bowl as soon as they are cut. Some housewives say that you can fill the bowl to the eyeballs. Yes, you can do this, because during the heat treatment the apples will "shrink" a little. Naturally, you need to lay the apple slices so that the lid of the multicooker closes.
7. It remains only to add half a glass of water. Speaking of liquid: it all depends not only on the apple variety, but also on the juiciness of the fruit. Try to define this degree this way: press with your fingertips on the apple. If the peel does not give in and the apple is very hard, then it means that it is juicy. If, after pressing, a dent remains and it seems that the apple is as soft as a boiled potato in its jacket, most likely it is not a juicy apple. More water may be needed.
8. Speaking of liquid, if the apples are juicy enough, then you can do without water. Nothing should burn in the multicooker. If in doubt, you can pour a little water on the bottom - it will not hurt and will not affect the taste of the finished dish.
9. Now about the cooking method - you need to set the multicooker thermostat to the "Stew" program, and set the time to 1 hour.
10. Perhaps this is all - because you can go about your business, and return only an hour later.
11. If you want to cook more applesauce in the multicooker for the winter, then you will have to be present near the multicooker and, as the apples are cooked, gradually add a new portion. That is, like this: the top "crouched" a little, open the lid, pour out another bowl of chopped apples. After another 10 minutes - a new batch of sliced ​​apples. Of course, you will have to stir the contents of the bowl and extend the cooking time.
12. We advise, after hearing the signal, prepare a spacious container (you can use a large saucepan) in order to immediately transfer hot, well-steamed apples.
13. It remains only to make mashed potatoes from this mass. This is done very simply using a submersible blender. Fast and hassle-free.
14. Another option is to put a small portion of hot apples in a sieve and rub. Naturally, it is advisable to wait 30 minutes for the apples to cool slightly.
15. By the way, if your multicooker has a ceramic bowl, then you can immediately turn the apples into a homogeneous mass right in the bowl.
16. And now, for those who want to close several jars of applesauce in a slow cooker for the winter, you need to rinse the bowl, pour the applesauce back and simmer in the same mode (this is the Stew program) until the mass starts to boil. From this moment, you need to count exactly 5 minutes and then you can lay out the hot mashed potatoes in jars.
17. By the way, you will have to track the process with the lid open, so be extremely careful, as the hot apple mass may splash. If you are afraid, then the lid can be lowered and listened - as soon as the apple mass begins to "beat" on the lid of the multicooker, it's time to prepare the jars.
18. Banks need to be prepared in advance - you can sterilize containers in different ways: in an oven, in a microwave oven, on a stove or in a multicooker. If you are going to do this in a multicooker, then you need to pour water into the working bowl, about 1-1.5 liters, put a double boiler on top (this is an additional bowl with holes). And on it, with the neck down, put the jars (pre-washed).
19. The lids can be put in water. Switch on the "Steam cooking" program. The time from the moment the water boils is 7 minutes for small jars (volume 0.5 l), 10 minutes for liter jars, etc. Only roll up applesauce in a slow cooker for the winter is better in small jars.
20. Gather a little hot mashed potatoes, put carefully in jars and so on until the very top. Roll up sterilized lids. You do not need to turn the jars upside down.
21. You can additionally wrap the jars with an old blanket, wait until they cool completely. Then you can store such applesauce in a slow cooker for the winter both in the basement or cellar, and at home - in the pantry.
22. Surely you have the most important question - where is the sugar? Don't you need to add sugar? That's right, this product will not be needed, because in this case we have prepared an absolutely dietary and healthy dish. And as for sugar, it is not needed, because sweet apples were used to prepare this dish. If you cook applesauce in a slow cooker for the winter from sour varieties, then you can add only 2, well, a maximum of 3 tablespoons of sugar.

The applesauce turns out to be quite dense, and after cooling completely it will be thick. Suitable not only for tea parties, but also for baking. Bon Appetit!

Applesauce in a slow cooker for the winter with sugar

And this recipe is for those with a sweet tooth. By the way, the mashed potatoes will turn out to be not sugary-sweet, but moderately sweet. Just in order to have a tea party, or maybe bake delicious pies with apple filling. Let's get to work.

Let's prepare products:

• apples of any kind - 1.5 kg;
• sugar - 5 tablespoons;
• water - 1 glass.

Cooking applesauce in a slow cooker for the winter:

1. Apples need to be washed thoroughly, especially if they were bought on the market.
2. It is advisable to peel the peel, cut out the middle.
3. Each apple needs to be cut into 4-6 pieces. You will get the same slices. Although in this case it does not matter, so there is no need to try hard and cut the halves of the apples into neat slices.
4. Now this: pour water into a clean multicooker bowl. Exactly as much as indicated in the recipe and put the multicooker in the "Steam" mode, "Soup" - to choose from. You need to wait for the water to boil.
5. When this process has taken place, you can pour out all the prepared apples. There is no need to stir. If your apples are tough, then you can pour a little more water - 1.5 cups.
6. By the way, if the apples are soft, then the amount of water must be reduced, otherwise the puree will turn out to be watery. Add sugar, stir.
7. Lower the lid of the multicooker, set the "Stew" program for 60 minutes. During cooking, it is advisable, but not necessary, to stir the contents of the bowl of the appliance.
8. If during the next "stirring" you notice that the apple slices are soft and disintegrate, then you can shorten the time for cooking applesauce in a slow cooker for the winter. You just need to switch the device to the "Heating" mode for half an hour.
9. As soon as the apples are soft, you need to transfer them to a container convenient for pureing, use a hand blender to quickly make a puree.
10. If everything is done as written in the recipe, then you can immediately lay out the hot mashed potatoes in jars (previously sterilized) and roll up the lids.
11. To be sure, you can do this: put the puree in jars, put it in the microwave for 10 minutes at the very minimum, then you can roll it up immediately.

Apples puree in a slow cooker will turn out thick, aromatic and moderately sweet. Depending on the variety of apples, the color of the finished product may be different. But this does not affect the taste in any way. Bon Appetit!

Quick applesauce in a slow cooker for the winter

This recipe will undoubtedly be appreciated by people who lead a healthy lifestyle, adhere to proper nutrition and those who are contraindicated in a lot of sweets. A nice bonus to this will be the quick preparation of mashed apples.

Products:

• apples - 1 kg;
• citric acid - 1 tsp;
• sugar - 350 g.

Cooking applesauce in a slow cooker for the winter:

1. Apples do not need to be peeled to speed up the cooking process. You can peel the peel if you like. Be sure to wash the apples, remove the core, cut into slices arbitrarily.
2. Put apples cut into slices in a multicooker bowl, add water, sugar, citric acid, mix.
3. Now lower the lid of the appliance, set the "Steam cooking" mode, wait for the mass to boil - open the lid to mix the contents.
4. When these stages are passed, you need to switch the device to the "Extinguishing" mode, set the time to 1 hour.
5. When this time is over, you just need to transfer the applesauce cooked in a slow cooker for the winter to pre-prepared jars to roll up the lids.
6. Such a useful product is stored in a pantry, basement, cellar or on a refrigerator shelf (if there is free space).
7. In the process of cooking, along with sugar, you can add a little cinnamon - just half a teaspoon, it will give the dish a refined taste and a delicate, delicate aroma.

Applesauce in a slow cooker for the winter. Video

Fruit and vegetable purees are a must for a baby's diet. Now you can easily buy ready-made baby purees in jars, there are plenty of them on store shelves. Still, the most useful and delicious puree is cooked by the hands of a caring mother. At the request of readers from the "" section, I will show you how it is very easy to make natural and inexpensive applesauce in a multicooker at home yourself, because apples are perhaps the most affordable fruits, especially now, in the season when they are local and not imported. Homemade applesauce will become for you not just a substitute for baby food in jars, but also an excellent dessert, an addition to pancakes, filling in pies. If you are preparing applesauce for babies, then using green apples is recommended, since they are less allergenic than red ones.

Ingredients:

• sliced ​​apples - a whole slow cooker
• water - 50-100 ml

How to make applesauce for the winter:

Wash the apples, cut out the center with seeds, cut arbitrarily. I didn’t peel the skin. Whoever has a lot of free time can remove the skin from the apples. I am calm for my apples, they are from my own garden.

Put the chopped apples in a multicooker so that there is a whole bowl, the apples will shrink during the cooking process. Add 50-100 ml of water. The amount of water depends on the juiciness and softness of the apples.

In principle, you can not add water to the multicooker, nothing will burn in it. But this recipe for applesauce, I got from my grandmother, when they were still cooking it on the stove in a saucepan, I needed water there. I add it out of habit now, when I cook mashed potatoes in a slow cooker.

Switch on the "extinguishing" program for 1 hour.

During this time, the apples will settle and become soft. If you want to make more mashed potatoes at a time, you can gradually add chopped apples to the multicooker.

After the signal, I transferred the steamed apples from the multicooker to another container and rubbed it with a submersible blender until a smooth, delicate consistency. Owners of ceramic bowls can use the blender right in the multicooker.

I put the grated apple mass back into the multicooker bowl, turned on the "stewing" program, and brought it to a boil. It boiled for me in just 5 minutes. Be careful, the hot mass "flops" and splashes, you will hear the mashed potatoes hitting the lid of the multicooker, so it's time to turn it off.

Immediately I rolled the puree into prepared sterilized jars with metal lids. I store jars at home at room temperature. My applesauce turned out to be quite thick like this.

I did not add sugar, I had sweet Arkad apples. I add very little sugar to more sour apples, literally 2-3 tablespoons.

Apples for mashed potatoes can be used in any color, any variety. The consistency and color of the finished applesauce depends on the variety and color of apples. Also, the color depends on whether the apples are peeled before cooking or not.

Adult cinnamon lovers can add this spice to the puree. Children, especially the smallest ones, should not add it.

Bon Appetit!!!

For the recipe for applesauce in a slow cooker, we thank Oksana Baibakova!

Sincerely, .

In Group My favorite recipes

Hello dear readers! The autumn suffering is not over yet , today I will continue the conversation about fruit preparations | On the agenda are applesauce in a slow cooker for the winter - great recipes, according to which I have cooked it before, only in an ordinary saucepan on the stove | Now I have chosen a device that does not require constant attention to the dish and its mixing

Applesauce in a multicooker without sugar

We will need

• Apples - 2 kg
• Water - 50 ml

Preparation

The preparation of apples for all three options is the same - selected high-quality fruits after a cold shower are freed from the peel and seeds with partitions | We cut into slices of arbitrary size | My apples darken quickly, so I dipped them in salted water (1 teaspoon of salt per liter of water) while I was cutting | Before moving them into the multicooker bowl, I rinsed them in a colander with cold water - from salt, although in general this could not have been done - the salt was practically not felt

The bowl fits 2 kg of apples (I have it for three liters)

Twenty minutes was enough for me. I transferred the apples from the bowl to the saucepan and turned them into puree with a blender.

While the multicooker was working, I prepared the cans: as usual, I washed them with soda and rinsed them, but this time I decided to sterilize in the oven at 150 degrees for 15 minutes. The lids were boiled separately.

In the same saucepan, she once again heated it to a boil, poured it into the jars, closed it with lids, turned it over and wrapped it with a thick towel (I did not sterilize it additionally).

Applesauce with condensed milk for the winter in a slow cooker

We will need:

• Apples - 1 kg
• Water - 50 g
• Condensed whole milk - 100 g

The preparation of the puree was exactly the same as in the previous version, only after grinding, I added condensed milk (of course, you can add more or less, but I decided to make it sweeter and added about 100 g). She stirred the mixture with a whisk, brought to a boil on the stove in the same saucepan, poured into the jars and closed.

Applesauce with condensed milk is ready

Apple puree and plums in a slow cooker

We will need:

• Apples - 1 kg
• Plum - 200 g
• Sugar - 2oo g

She peeled the plums in the same way as we peel the tomatoes: held them in boiling water for three minutes, then cooled them under running water. I cut it in half, took out the seeds and attached the plum to the apples in the multicooker bowl. I also cooked there for 20 minutes.

At the stage of grinding fruits with a blender, I nevertheless decided to add a few plum skins for color - as a result, this shell was not felt, and the color turned out to be quite intense. In general, depending on the color you want, the plum skin can be removed or left on.

Well, applesauce in a slow cooker for the winter is ready, now there will be something to layer the cake cakes, add to ice cream, or just drink tea with a delicacy.

Bon Appetit!

====================================================

Calorie content: Not specified
Cooking time: Not specified

In order to cook applesauce in a slow cooker for the winter, we do not need anything except the apples themselves, even sugar is not needed at all. That is, this is a very simple and budgetary type of homework. But such applesauce. cooked according to this recipe, you can safely give to a child, even a very small one - unlike store counterparts, you know for sure that this food contains only apples, and there are no preservatives, dyes and taste improvers. It can also be used as a filling in pies, croissants and other baked goods. Well, isn't it a wonderful preparation for the winter?



Ingredients:
- apples.

Recipe with photo step by step:

We carefully select apples - by variety and degree of ripeness. (I have "white filling" apples. Small, but all ripe and very sweet.)

We wash the apples thoroughly with cold running water, Peel and remove the seed box. If the apples are crushed, then this part must be removed. We also carefully cut out all damaged areas. Here you have to be very careful not to let the spoiled parts of the apples get into the puree. Then we cut the apples into approximately equal small pieces.

You probably noticed that apples darken very quickly in air - this is due to the action of oxidative enzymes. And the process of preparing apples is quite lengthy. Therefore, in order to avoid darkening of the sliced ​​apples, we proceed as follows: prepare a 1% salt solution (10 g of salt per 1 liter of water). In a container with this solution, we lower the pieces of apples immediately after they are cut. And we keep the apples in it until the next steps with them.

Using a blender, grind the apples until smooth. If you have a lot of apples, then grind in parts, put each pounded portion immediately into the multicooker bowl.

When all the apples are already put into the multicooker, close it and turn on the "stewing" mode, set the time - 20 minutes.

After 20 minutes, after the signal, open the lid and mix the apples with a plastic spatula. Apples remain the same white color, but still raw - this can be seen from their appearance and noticeable in taste. Close again, again the "extinguishing" mode for 20 minutes.

During this time, the applesauce in the multicooker is fully cooked. At the same time, it will slightly change color: it will become darker, a warm apricot shade will appear. But the puree itself will be very tender, airy. Be sure to try it so you know what kind of yummy you will be covering. Just don't get too carried away with tasting, otherwise there will be nothing to put in the jars.

While the multicooker is working, we are preparing the jars. We wash them with water and baking soda. Then rinse thoroughly with hot water. We do the same with the lids.
Then we sterilize the jars and lids in any way convenient for you (either in the oven or steamed).

Wipe the hot sterilized jars dry with a clean towel and fill with mashed potatoes. The puree is thick, so lightly tap the jars on the countertop to remove the accumulated air. Cover the jars with lids. Place in a wide pan with a flat support at the bottom (or plate). Pour hot water over the "neck" of the jar and set on fire. Sterilize - from the moment the water boils in a saucepan, 100-gram cans - 7 minutes, 200-gram cans - 10 minutes, and 0.5-liter cans - 20 minutes.

Carefully remove the cans from the pot in which they were sterilized and roll up (screw on) the lids. Turn the jars with the lid down and cool in this form.

Tips and tricks:
A wonderful fact - for this blank, you can use apples of an ugly shape, and with cracks, and crumpled ones. That is, all those fruits that are not mouth-watering enough to eat are good for an applesauce recipe. But remember that it is impossible to process wormy, rotten, moldy apples, in any case (which, in general, is typical for other homemade preparations). There is only one requirement for apples - they must be of the same variety and, of course, ripe.
Apples of the same variety behave in the same way during cooking - they become soft at the same time, boil and become ready at the same time. It is the same for fruits of different degrees of ripeness, but of the same variety: ripe fruits will boil up, which means they will be ready earlier than unripe ones. But unripe fruits are not sweet enough - mashed potatoes can be sour.




In addition, since sugar is not used at all in this type of preservation, it is necessary to choose sweet varieties of apples. Such as "Antonovskie" will not work - the puree will be very sour.




When choosing the jars in which you will close the applesauce for the winter, be guided by what you will use it for later. If you are preparing it for a child, then it is better to use small, 100 gram jars (or 200 gram). If you are preparing mashed potatoes as filling in pies, it is better to use half-liter jars.

Such mashed potatoes can also be cooked on the stove, but in a multicooker, the process is noticeably simplified - you do not have to worry that something will burn, stick to the pan, etc.
The multicooker will greatly simplify the process of making applesauce.
The sequence of actions in the process of preparing apples can be slightly changed. One way is to start pureeing the apple pieces right away, rather than mashing them with a blender. If you first knead the pieces with a blender (as I did), then the process of preparing apples will be practically completed. If you first cook the apples in a slow cooker, then after 20 minutes you will still have to grind the apples with a blender to get an airy homogeneous puree. Semi-prepared mashed potatoes grind much faster, therefore, if you cook a large amount, it is more advisable to grind after preliminary cooking. But if you do not want to then interrupt the cooking process in the multicooker (for example, you will not just have time for this), then we use the blender before it.




If you have a little mashed potatoes, and you intend to store it in the refrigerator, you can do without sterilizing cans with it.