Applesauce with condensed milk in a slow cooker for the winter. Applesauce in a slow cooker How to cook applesauce in a slow cooker

fruit and vegetable puree- Mandatory products for children's diet. Now you can easily buy ready-made baby purees in jars, there are plenty of them on store shelves. However, the most useful delicious puree- this is cooked by the hands of a caring mother. At the request of readers from the “Order a recipe” section, I will show how it is very easy to cook natural and inexpensive at home applesauce in a slow cooker, because apples are perhaps the most affordable fruits, especially now, in the season when they are local, not imported. Homemade applesauce will be for you not just a substitute for baby food in jars, but also an excellent dessert, an addition to pancakes, a filling in pies. If you are preparing applesauce for babies, then green apples are recommended, since they are less allergenic, like red ones.

Ingredients:

chopped apples - whole multicooker
water - 50-100 ml

How to make applesauce for the winter:

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

Put chopped apples in multicookers so that there is a whole bowl, apples will shrink during cooking. 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 slow cooker, 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, water was a must there. Out of habit, I add now, when I cook mashed potatoes in a slow cooker.

Turn on the "extinguishing" program for 1 hour.

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

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

I again put the grated apple mass into the multicooker bowl, turned on the “stewing” program, and brought it to a boil. I literally boiled in 5 minutes. Be careful, the hot mass "flops" and splashes, you will hear the puree hitting the lid of the multicooker, so it's time to turn it off.

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

I did not add sugar, I had sweet Arkad apples. I add quite a bit of sugar to more sour apples, literally 2-3 tablespoons.

Apples for puree 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, should not add it.

Enjoy your meal!!!

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

11.01.2018

Every mother, taking care of her baby, strives to feed her baby only with natural and quality products. If you have already introduced complementary foods to your child, you just need to know how to cook applesauce in a slow cooker. Your baby will be full and happy!

The variety of baby food today is pleasantly surprising. But is it possible to be sure of its naturalness? It is much better to cook applesauce in a slow cooker for the winter on your own. Shall we try?

Compound:

5-6 apples.

Advice! Choose apples of sweet varieties, preferably red ones.

Cooking:

Let's wash the apples.
We will peel them, remove the stalks.
Cut apples into medium sized cubes.
Put the apples in a grid designed for steaming.
Activate the "Steam" option, close the lid.
We cook apples for twenty minutes.
Then put the apples in the blender container.
Small jars (preferably with a nominal volume of 250 ml), as well as lids, are sterilizable.
Blend the apples with an immersion blender until smooth.
Divide puree into jars.
Boil water in a large saucepan, put jars of mashed potatoes in it.
We sterilize them for five minutes, and then roll up the lids.
Turn the preservation upside down, wrap it with a warm towel.
Then move the puree to storage in the refrigerator.

On a note! Applesauce in the Redmond multicooker and in other models of the device is prepared in the Steam, Stew, Multicook programs.

Benefit, and more!

Everyone knows that apples are a storehouse of vitamins and useful components. Especially they have a lot of iron, which is so necessary for a growing organism. During steam processing, almost all the "usefulness" will be preserved in the delicacy.

Compound:

5 apples;
1 st. filtered water;
granulated sugar to taste.

Cooking:

Rinse the apples well, cut them into four parts.
We clean out the cores.
And again we wash the apples, put them in a colander.
Pour water into the multicooker container.
Lay out on a steaming grid apple slices sprinkle them to taste granulated sugar.
Turn on the corresponding option - "Paired".
Cook apples for 15-20 minutes.
Let's cool the fruit.
Using a spoon, remove the apple pulp along with the skins. Of course, if the skins are spoiled, we will throw them away.
With an immersion blender, beat the apple mass to a puree consistency.
Ready! You can treat the baby.

Unusual puree

Incredibly tasty is applesauce with condensed milk in a slow cooker. Serve it with pancakes for breakfast and your household will thank you.

Compound:

2 kg of apples of sweet and sour varieties;
3 art. l. granulated sugar;
0.5 st. filtered water;
200 ml of condensed milk.

Advice! Choose high-quality condensed milk only from natural products. And even better - cook condensed milk yourself.

Cooking:

Fruit platter

Unbelievable taste is obtained mashed potatoes made from different fruits with the addition of ginger. Attention: it is not recommended to give such a delicacy to the smallest children. But adults will happily taste it.

Compound:

2 apples;
2 kiwis;
2 pineapple slices;
1 tsp crushed ginger root;
1 tsp freshly squeezed lemon juice;
1 tsp vinegar (only apple cider vinegar).

Cooking:

A multicooker greatly facilitates the process of solving many culinary tasks. Applesauce prepared in this miracle device will become a real lifesaver for busy moms. Cook with pleasure and bon appetit!

Fruit preparations are a good help in winter cooking. Applesauce is loved by both adults and children. This is both a standalone dish and good addition to porridges, an additive to pies, a basis for a dessert.

Preparing apples for puree

For conservation, it is recommended to choose late-ripening varieties of apples. If mashed potatoes are given to the baby, you should not take fruits with red skin - they provoke allergies.But yellow and green are the most recommended in this case.

Before mashing, all cooked apples are washed and carefully sorted out, removing damage. Then they are peeled, the testicles and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pan with water. So that the apples do not darken, the water is acidified with lemon.

The best applesauce recipes for the winter, like in childhood

It is not difficult to prepare mashed potatoes; even a novice hostess will cope with this procedure. Don't limit yourself to one simple recipe- Apples go well with other fruits and vegetables. Therefore, you can safely experiment with the creation of your original recipes, taking the examples below as an example.

Apples -2 kg
sugar -1 cup (optional)

Water should cover the apples by no more than 3 cm. The mashed potatoes algorithm is as follows:

put the pan on a slow fire and boil for 15 minutes;
softened apples are removed and rubbed through a sieve with small cells;
the puree with the juice released from it is again put on the stove and brought to a boil;
immediately packaged in hot dry jars and sealed.

Cool upside down, covering the container with mashed potatoes with a thick blanket. If they want to get sweet mass, then sugar is added to it - a glass of product for 2 kg of apples. Then the mashed potatoes are removed from the stove not at the moment of boiling, but they are allowed to boil for another 15 minutes.

Puree according to this recipe fully justifies its name - it turns out so tender and airy. Apples are prepared in the usual way and placed in a heavy-bottomed saucepan with a little vanilla added. The next steps are:

apples are poured with water - 2 cups per 5 kg of fruit;
fall asleep with sugar (1/2 - 1 cup); the amount depends on the acidity of the fruit;
stew with constant stirring until the apples soften;
beat with a mixer or blender;
pour in condensed milk (the whole jar);
Slowly simmer for 5-10 minutes until the mass becomes homogeneous.

Packed, corked and cooled in the traditional way. From such a dish you will not pull a single child by the ears.

Without sterilization

You can make mashed potatoes without sterilization, but only in small quantities. Even if the prepared apples are not cooked, they still have to be blanched. And it is best to do this in a water bath.

For this recipe, you should not chop the fruits - just divide them into halves and sprinkle lemon juice. It is not recommended to steam fruits for a long time - 2-3 minutes are enough to make them soft. The less exposed apples heat treatment, the more useful substances will remain in them.

Next, the fruits are whipped with a blender into a lush mass and rubbed through a sieve. AT ready-made puree add sugar to taste (or you can not add), a little cinnamon or vanilla. This preparation goes well with mashed potatoes from other fruits.

For children without sugar

Babies are given various purees as complementary foods, which can be prepared at home. You should first stock up on small jars of mayonnaise or baby food.

prepared apples (1.5 kg) cut into quarters;
boil for 15 minutes in water (450 ml);
put the apple mass in a blender bowl, add the juice from one lemon and beat;
packaged in jars, sterilized for 10 minutes and rolled up.

You can combine an apple with carrots - you get excellent dish for the first meal. When giving puree to an infant, it is recommended at first to dilute the mass with breast milk so that the child's body can more easily adapt to new food.

Puree with banana

And this puree is not preserved, but is used freshly prepared as nutritious meal for babies:

1 apple is boiled for 5 minutes and then pureed;
separately mashed peeled banana;
after mixing the ingredients, beat with a blender.

Before giving the baby apple-banana puree, it is diluted with 1 tbsp. breast milk or formula.

In a slow cooker

Multicookers have already firmly established themselves in the kitchens of many housewives - the dishes cooked in them are considered more healthy. So the puree, harvested for the winter with the help of this unit, retains its properties as much as possible.

prepared and finely chopped apples (1.5 kg) are placed in a multicooker bowl;
pour a glass of water and turn on the "Extinguishing" program for 1 hour;
transferring the apples to another container, let them cool, and then grind through a sieve;
puree is mixed with a glass of sugar and returned to the slow cooker;
once again kept in the extinguishing mode, but only 10 minutes.

Puree packaged in jars can be safely stored at room temperature.

This dish is interesting in color and very appetizing. The combination of two fruits makes the taste unusual and the puree healthy. To prepare it, take 1 kg of apples and pumpkins, a glass of sugar and 5 g of orange peel.

the ingredients cut into small cubes are steamed until soft;
then beat the mass with a blender and put it in a saucepan;
adding zest and sugar, boil for 10 minutes;
packaged in jars, sterilized for 20 minutes.

You can do without sterilization if you cook mashed potatoes in a slow cooker.

Wine puree

It's pretty original recipe preservation of apple mass - it includes red wine.

1 kg of peeled and chopped apples are covered with sugar (0.7 kg);
sprinkle with red wine (2 tablespoons) and let it brew until the fruits are covered with their own juice;
cook over low heat until the apples take on a puree shape;
after cooling the mass, it is beaten with a blender and then packed in jars, after which it is subjected to sterilization.

Despite the fact that wine is used in the recipe, children can safely give this puree.

Everyone has their own taste preferences, so do not stop at the above recipes. You can try these combinations of ingredients in one puree:

3.5 kg of apples and 1 kg of pitted prunes;
apples (1 kg), boiled in cream (0.5 cups);
mix apple puree (700 g) and cherry (150 g);
carrot, apricot and apple puree are perfectly combined in one mass;
an unusual taste gives a combination of strawberries and plums with apples;
quince will add an unusual aroma to apple-pear puree.

Each option can be cooked in any of the described ways - in a saucepan or a slow cooker. To add sugar or not, and in what quantity, each housewife decides for herself. Apple varieties are usually taken into account here - if they are sour, then sugar will come in handy.

Made for the winter delicious preparation, the hostess can treat her family with unusual desserts and seasonings based on applesauce.

Seasoning for meat dishes

From the apple mass (600 g) in combination with plum puree (200 g), prepared without sugar, a good seasoning is obtained, reminiscent of Tkemali in taste.

having combined both masses, pour a glass of sugar and put on fire;
mashed potatoes are boiled down to 1/5 of the original volume (on low heat and with constant stirring);
sift 1 g of cinnamon, 0.5 g of ginger and cloves.

Spices are added to the boiled mass, mixed well and immediately packed in jars.

spicy sauce

This recipe makes a great addition to salads, appetizers and side dishes.

put canned apple puree in a saucepan and bring to a boil;
add a little butter, a few grains of cloves and a pinch of grated ginger;
mix well, remove from heat, cool slightly and beat with a blender.

Serve chilled in a gravy boat.

Spicy puree

Applesauce can be used to make excellent spicy snack. To do this, dilute the same amount of vinegar (it is better to take apple cider vinegar) in a quarter cup of heated water and let it brew for an hour and a half.

Then the liquid is heated again and poured with 2 tbsp. mustard powder. This mass is mixed with canned apple puree and infused in the refrigerator. The resulting sauce will be a great addition to meat dishes, but you can also spread it on bread by making spicy sandwiches.

To prepare this dessert, you will need 1 kg of ready-made applesauce, 3 eggs and 50 g powdered sugar. If the preservation was prepared without sugar, then you need to take it (0.5 kg).

puree spread in an enamel bowl and, if necessary, add sugar;
beat with a blender for 15 minutes;
injected separately hammered proteins and mix again.

The mass must be beaten until it brightens. The degree of readiness is checked on a saucer - a drop of puree should not spread. Next comes drying in the oven in low forms covered with parchment. For 12 hours, the temperature is maintained no more than 70 ° C.

The readiness of marshmallows (as well as pies) is determined with a match (or a wooden toothpick). If it remains clean after being removed from the marshmallow, then the dessert is ready. It is removed from the mold, cut into small rectangles and rolled in powdered sugar.

Jelly mousse

It's amazing for this delicate dessert it is better to take canned mashed potatoes without sugar in the amount of 350 grams. Mousse is prepared according to this recipe:

10 g of gelatin (you can take 1 tsp of agar) is dissolved in a quarter cup of water;
2 egg whites are beaten with fructose (2 tablespoons);
when the egg mass becomes lush, add mashed potatoes and continue to beat;
gelatin is slowly poured in during the process.

The whipped mass should increase by 2 times and have a stable consistency. Jelly is laid out in molds and put in the refrigerator for complete solidification.

How to originally serve mashed potatoes

Children are very fond of sweets, but they can refuse the usual applesauce. In this case, it is worth showing imagination and decorating the dessert in an original way.

a glass of chilled cream is whipped into a fluffy foam;
3 tablespoons are placed on the bottom of the bowl. puree;
the next layer is soft biscuits broken into pieces;
then spread the cream.

So, layer by layer, alternate the ingredients until the bowl is full. Everything is topped with beautifully stacked cream. It remains to sprinkle with grated chocolate and put in the refrigerator for half an hour. Such a dessert can be a decoration for a children's holiday feast.

In order for apple puree to turn out tender and tasty, to be preserved for a long time, the hostess must adhere to the following rules:

it is better to cook a mass of sweet varieties without sugar;
boil applesauce preferably no more than 15 minutes;
when cooking, they take only a thick-walled pan (or basin), then the mashed potatoes will not burn;
do not immediately cook large volumes - the mass in this case will not be boiled evenly;
if a combination of ingredients is supposed, it is better to puree them separately, and then mix them;
you need to beat the mass after it has cooled;
packaging in jars is carried out only in hot form; at the same time, the banks themselves must be well warmed up;
lids must be sterilized; they must be wiped dry before being put on a jar, otherwise mold will form during storage;
store applesauce at a low temperature, away from sunlight (in a pantry or cellar).

Ready puree is best packed in small containers. But then the mass must be sterilized in a saucepan with water or a heated oven. After opening the jar, the product is not stored for a long time, and half-eaten mashed potatoes will have to be thrown away after 3 days.

Applesauce sissy - an unforgettable taste of childhood: video

How to cook applesauce at home for the winter: video

Apples are a valuable source of vitamins and minerals, beneficial to the body which are so lacking in winter. Having worked a little in the fall on the preparations of conservation, the hostess will significantly enrich the diet of her household in the cold season.

Applesauce is one of the favorite treats of many children, which is why it is so often found on the shelves of grocery supermarkets and pharmacies in baby food departments. But why pay more for store-bought desserts with dubious ingredients when you can make this sweetness yourself? Such wonderful helpers as multicookers come to the aid of housewives today - they greatly simplify the cooking process and save your time.

Ingredients

Servings: - + 125

Apples 2.5 kg
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 min. Video recipe Print

Let's start cooking applesauce in a slow cooker 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 with a vegetable peeler ("housekeeper") from the peel. Then, using a special knife, cut out the cores with seeds and chop each apple into arbitrary medium-sized slices.

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

As soon as the multicooker has notified 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, gently mixing the components with a silicone spatula, using a submersible blender, we interrupt everything into a homogeneous substance.

We return the resulting mass back to the slow cooker and, extending the “Extinguishing” program for another 30 minutes, leave applesauce for children to prepare for the winter.

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

To speed up this process, we use microwave oven- fill each container by a third with water and put 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. In the meantime, boil the lids in boiling water for about 2-3 minutes.

We pack the finished delicacy in prepared containers and tightly cork with sterile lids. We turn the jars 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 better.

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

Hello dear readers! Autumn suffering is not over yet , Today I will continue the conversation about fruit preparations. Applesauce in a slow cooker for the winter is on the agenda – excellent recipes, according to which I have cooked it before, only in a regular 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 slow cooker without sugar

We will need:

Apples - 2 kg
Water - 50 ml

Cooking:

The preparation of apples for all three options is the same: after a cold shower, we free the selected high-quality fruits 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 tsp salt per liter of water) while 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 be done - there was practically no salt.

2 kg of apples fit in the bowl (I have it for three liters).

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

While the applesauce in the slow cooker was warming up for the winter, I prepared the jars: as usual, I washed them with soda and rinsed, but this time I decided to sterilize in the oven at 150 degrees for 15 minutes. I boiled the lids separately.

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

Applesauce with condensed milk for the winter in a slow cooker

The puree preparation 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). I stirred the mixture with a whisk, brought it to a boil on the stove in the same saucepan, poured it into jars and closed it.

Applesauce with condensed milk is ready

Apple and plum puree in a slow cooker

We will need:

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

I peeled the plums in the same way as we remove the skin of tomatoes: I kept it in boiling water for about three minutes, then cooled it 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 chopping fruit 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 desired color, the skin of the plums can be removed or left.

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

Enjoy your meal!