For many people, there is no tastier treat than the mashed apples they ate as children. This dessert is not only tasty, but also very healthy, so it is used in baby food. Do-it-yourself applesauce for the winter - in this case, it will cost less, and besides, you will be sure of its quality.

Cooking features

Making applesauce is a simple process, even if it is prepared for the winter, but you still need to know some subtleties for this.

• The less heat treatment, the more benefits from apples will remain in the finished product. You can reduce the heat treatment time if you cut the fruit very finely or even pass them through a meat grinder or juicer.
• For applesauce, apples of autumn or late summer varieties are most suitable, if they have time to ripen. Sweet apple puree requires less sugar.
• If it is assumed that there will be a small child to eat mashed potatoes, then only green or yellow apples can be used for its preparation - red ones can cause allergies in the baby.
• Regardless of whether adults or children enjoy the taste of applesauce, all the pleasure will be spoiled if rotten apples are used to make it. All unusable places in the preparation of fruit for preservation must be cut off.
• Store-bought apples are best peeled by removing a thin layer of peel from them - to give the fruit a marketable appearance, they are often coated with wax.
• Mashed potatoes will have a more pleasant color if chopped apples are sprinkled with lemon juice - then they will not darken.

If the puree is prepared for the winter, it should be laid out in clean, sterilized jars, and rolled up with hermetically sealed, boiled metal lids.

Classic applesauce recipe

• apples - 2 kg;
• water - 0.25 l;
• sugar - 0.25 kg;
• lemon juice (optional) - 20 ml.

Cooking method:

• Wash and peel the apples, cut out the seed box. Cut into thin slices and place in an enamel bowl.
• Pour water over apple slices. Simmer for 30-40 minutes until the apples are completely soft.
• Whisk the apples in a blender or rub through a sieve.
• Put in the same container in which they were cooked first. Sprinkle with sugar, pour in lemon juice if you want the jam to come out sourer.
• After the puree boils, note 15 minutes and boil it for the specified time.
• Arrange in small sterilized jars without cooling. Screw them with sterilized metal caps. Put on the lids so that the jars cool in this form. After that, the puree can be removed for the winter.

Applesauce, prepared according to the classic recipe, has a sweet and sour taste, a pronounced aroma of apples.

Applesauce with cinnamon

• apples - 1 kg;
• water - 0.25 l;
• sugar - 0.2 kg;
• ground cinnamon - 5 g.

Video recipe for the occasion:

Cooking method:

• Wash the apples, remove the peel from them, cut into 4 parts and cut out the core from each.
• Cut the apples into thin slices, put them in a saucepan, cover with water and cook over low heat for half an hour.
• Cool and puree in a blender until smooth.
• Put back in the pan, mix with sugar and cinnamon.
• Put the pan on the stove, bring the puree to a boil and cook for 10 minutes.
• Arrange in sterilized jars, cork.

According to this recipe, the puree is fragrant and sweet.

Apple puree with condensed milk

• apples - 2 kg;
• condensed whole milk with sugar - 380 g (1 can);
• water - 0.25 l.

Cooking method:

• Wash the apples, remove the core from them. Peel off the skin with a knife, slice thinly and place in a heavy-bottomed saucepan.
• Pour water into this pot, put it on fire.
• Simmer apples over low heat for 40-50 minutes.
• Cool the apple mass and puree in any way convenient for you.
• Return the apple mass to the pan, put the condensed milk in it, mix. For convenience, a jar of condensed milk can be warmed up a little before in warm water (without opening) or removed from the refrigerator in advance.
• Cook apples with condensed milk for a quarter of an hour.
• Arrange in pre-prepared jars. Close tightly with metal lids.

Applesauce with condensed milk turns out to be sweet and tender, reminiscent of the taste of Nezhenka applesauce, on which more than one generation of young sweet teeth has grown up.

Applesauce with cream

• apples - 2 kg;
• cream 30% fat - 0.2 l;
• water - 100 ml;
• granulated sugar - 0.25 kg.

Cooking method:

• Apples, peeled, without seeds, pass through a meat grinder.
• Transfer the applesauce to a thick-bottomed saucepan, mix it with water and sugar.
• Simmer for 40 minutes over low heat, stirring frequently to prevent burning.
• After the specified time, pour in the cream, mix well and cook for another 15 minutes.
• Arrange the puree in sterilized jars, roll them up with metal lids.

According to this recipe, the puree is even more tender than the previous one. It has a pleasant color and taste.

Applesauce in a slow cooker

• apples - 1.5 kg;
• sugar - 0.2 kg;
• water - 0.2 kg.

Cooking method:

• Cut out the apples, after washing them and peeling the core.
• Cut into thin slices, put in a multicooker bowl, fill with water.
• Set the "Extinguishing" program for 60 minutes.
• Take the apples out of the slow cooker and let them cool down for a while. Wipe through a sieve. Mix with sugar, transfer to a slow cooker.
• Turn on the "Extinguishing" mode again, but this time for only 10 minutes.
• Sterilize the jars, spread the finished puree over them. Close hermetically with metal lids, after boiling them.

The taste of this puree will be exactly the same as that prepared for the winter according to the classic recipe. It will also stand no worse - it will not deteriorate all winter, even if stored at room temperature.

Applesauce with prunes

• apples (green or yellow) - 3.5 kg;
• prunes (pitted) - 1 kg;
• sugar - 1.5 tbsp.;
• lemon - 0.2 kg;
• water - 1 l.

Cooking method:

• Peel the washed apples, cut out the seed box.
• Cut apples into small cubes.
• Put a large saucepan on the fire, pour sugar into it and pour in a liter of water.
• When the water boils, put apples into it, cook for 20 minutes over low heat.
• Wash and soak prunes in warm water. If you come across prunes with pits, remove them.
• Cut each dried fruit into several pieces. Put on apples.
• Boil everything together for 40 minutes, stirring frequently. If this is not done, the puree will burn and acquire an unpleasant taste and smell.
• After the specified time, remove the fruit from the heat, grind with an immersion blender to a puree consistency.
• Bring back to a boil and simmer for 10 minutes.
• Arrange in jars that had to be sterilized before.
• Close with metal screw caps or roll up with a special key. Use boiled lids.

This recipe produces a sweet and sour puree that combines the benefits of prunes and apples. Suitable for diet food, as it requires very little sugar.

Apples "white filling" ripen on our sites at the very end of July, mid-August and are a very peculiar product, since they cannot be stored for a long time: they become lethargic, loose and almost tasteless (to our taste, of course). You can’t cook jam from the “white filling” for the winter, you can’t make good wine.

You can eat them, make a pie, jam, you can try to cook compote and drink it right there, mashed potatoes are suitable for long-term storage.

Based on my own experience, below are a few tried and tested recipes, some of them based on my own experience, some taken from the Internet. Of course, there are options in the ingredients and cooking methods, and you probably have your own recipes for making “white filling” - please share.

Pie "white filling" in gold.

We stumbled upon this recipe while browsing the Internet, and really wanted to bring it, because the cake really turned out ... which does not always happen with other recipes. And what is interesting, since the “white filling” apples do not oxidize very quickly (darken in the air), the cake turned out to be really golden and very tasty.

Ingredients:
300 g white, premium flour; 50 g fresh or dry yeast; 200 g of sugar; 1 teaspoon curry; 1 teaspoon turmeric; 250g butter; 1 chicken egg; 500 g of ground white crackers; 2 kg of apples "white filling"; 2 tablespoons of starch; sesame or other nut powder

Cooking method:
Melt 250 g of butter in a saucepan, add curry and turmeric, add crackers and sugar. Bring to a boil, stirring constantly so that the mixture does not burn. As soon as the mixture has become homogeneous with the smell of "caramel", stop cooking. We spread the mixture in a container for kneading the dough, add salt and let it cool to ambient temperature. After that, a pre-prepared yeast dough is added to it, the mass is mixed and reaches within 2 hours.
We roll out and lay out the first layer of dough in a form so that the edges hang down, we prepare a “lid” for our pie - the second layer of dough.
Quickly, so as not to have time to darken, finely cut the “white filling”, add a little sugar and starch, mix and put the filling in the pie. We cover it with a “lid” of dough and figuratively braid the edges.
Then grease the surface of the pie with a beaten egg, sprinkle with sesame seeds and put the pie in a preheated oven. Bake for 50-60 minutes, being careful not to burn. We give an hour or two to infuse and you can drink tea.

Puree from "white filling" for long-term storage (stocks for the winter)

Ingredients:
5-6 kg of apples "white filling"; 2 cups of boiled water; 150 gr (glass) of sugar; 1 can of condensed milk

Cooking method:
Apples are peeled and seeds are cut into pieces. Put in a saucepan, add 2 cups of boiled water and cook until the apples are soft. Then, with a pusher or immersion blender, turn the apples into porridge. Add a glass of sugar and bring the mass to a boil, then add condensed milk there and cook for another 5 minutes.
The puree is ready and can be poured into sterilized jars “for seaming”.
After that, the product is sterilized together with the jar and rolled up with a lid.

Jam from the "white filling"

Ingredients:
10 kg of apples "white filling" are necessarily semi-ripe, with "sourness"; 2 kg of sugar; 1 teaspoon of citric acid;

Cooking method:
Apples are washed, peeled and pitted, cut into small pieces. Sliced ​​apples are covered with sugar, citric acid is added and left for several hours, while apples release juice abundantly.
The apple-sugar mixture is stirred and boiled for 2 hours, stirring regularly.
In the meantime, prepare (sterilize) jars. When the jam is ready, it is cooled and poured into jars. However, the product will not be able to last all winter, you must remember to eat it within 2-3 months.

Apple puree. Is there a sweeter, healthier, safer and, of course, tastier dessert? For those who grew up on this delicacy, no, and in our country there are most of them. Apple puree never gets boring, even small children can eat it, because it does not cause allergies. In addition, you can cook applesauce at home, and in this case it will cost quite inexpensively. Some recipes allow you to prepare this delicacy for the winter, thanks to which the savings in the family budget will be even greater.

Secrets of delicious and healthy applesauce

How to make applesauce

In order to cook delicious and, most importantly, healthy applesauce at home, you need to know a few secrets.

• Freshly prepared puree, if you plan to eat it right there, does not require heat treatment and the addition of sugar. Its benefits are the highest. If you want to prepare this dessert for the winter, you need to cook it with the addition of granulated sugar, which is a natural preservative.
• Apples of autumn varieties are suitable for conservation.
• If children or nursing mothers will feast on them, then red varieties of apples will have to be abandoned, as they sometimes cause allergies.
• To obtain a gentle puree, you will have to grind the products very carefully. To do this, rub the apples through a sieve or grate very finely, pass through a meat grinder, beat with a mixer. Previously, the seed box is removed from the apples. You also need to clean them up.
• Jars and lids must be sterilized - only in this case the dessert will not turn into poison.

The remaining subtleties are completely dependent on the specific recipe.

Classic homemade apple puree recipe

Homemade applesauce

What do you need:

• apples - kilogram;
• water - half a glass;
• sugar - half a glass;
• lemon juice - a teaspoon.

How to weld:

1. Prepare the apples, be sure to peel them. Cut into slices, put in a saucepan, cover with water, simmer for half an hour.
2. Rub through a sieve, mix with sugar, lemon juice, cook for another 10 minutes.
3. Arrange in jars (do not forget to sterilize them!).
4. Close with screw caps. Wait until it cools down and put it away for the winter.

Puree is obtained with a slight sourness, very useful.

Cinnamon

Applesauce with cinnamon

What is needed:

• apples - kilogram;
• water - a glass;
• sugar - a glass;
• ground cinnamon - a teaspoon.

How to cook for the winter:

1. Prepare apples as indicated in the previous recipe.
2. Fill with water, boil for 30 minutes, wipe through a sieve.
3. Mix with sugar, cinnamon. You need to cook for another 15 minutes.
4. It remains to decompose into jars (sterile, of course) and roll them up (or twist) with lids.

This recipe makes a sweet applesauce with a warm cinnamon flavor. Such a delicacy can only be cooked at home.

"Sissy" with condensed milk

Apple puree with condensed milk

What do you need:

• apples - 2 kilograms;
• condensed whole milk with sugar - standard jar;
• water is a glass.

How to do:

1. Peel and cut the fruit, cover with water and cook for 40-45 minutes.
2. After cooling, turn the apple mass into puree.
3. Mix mashed potatoes with condensed milk and cook this mixture for 15 minutes.
4. It remains to decompose into jars and cork.

To taste, this dessert resembles applesauce with cream, which in Soviet times was called "Nezhenka". It has a very mild taste indeed. And do not hesitate - it is possible to repeat a culinary masterpiece from Soviet childhood at home, moreover, it is not at all difficult.

Apple-pumpkin

Apple-pumpkin puree

What will be required:

• apples - 1 kg;
• pumpkin - 1 kg;
• orange peel - a teaspoon;
• sugar - a glass.

How to weld:

1. Cut peeled apples and pumpkin into small cubes, fill with water so that it completely covers them, cook until soft. You can also steam it without using water - in this case, the puree will be much thicker, sweeter and healthier.
2. Blend fruit and vegetables with an immersion blender.
3. Combine with sugar and orange zest. Put out a quarter of an hour.
4. Divide into jars. It is important that they are the same size.
5. Put the jars in a pot of water and sterilize their contents for a quarter of an hour.
6. Roll up the jars, and when they cool down, put them away for the winter.

A double boiler will help you make this healthy delicacy at home.

Experimenting, you can get other tastes. Surely many of our readers have their own secret recipe for applesauce. We will be glad if you share it with us. By the way, apples can also be made delicious.

Elena Pronina

I started preparing such puree on the eve of the appearance of the second child in the house, as I was already an experienced mother and knew what the baby needed. I calculated everything that complementary foods would begin just in the winter, when there would be no apples that could be trusted. The store has a huge selection of different jars, with different fillings, different brands ... but can you be sure of their quality? For me, this is a rhetorical question, and I will not argue with anyone about this.

I do not use sugar or citric acid to make baby applesauce for the winter. Jars are stored perfectly in the apartment pantry. Puree turns out homogeneous gentle structure, with easy sourness.

To prepare applesauce for children for the winter, prepare ripe, undamaged apples. It is better to choose sweet varieties. And in order to avoid allergies - it is better not to take red apples.

Wash the apples well, peel the skin.

Cut into slices, put in a saucepan and pour 30 ml of water.

Put on low heat and, stirring occasionally, boil for 15 minutes.

Beat the whole mass with a blender to a puree state.

In order to make sure that there are no lumps, large pieces - it is necessary to grind through a fine sieve. Boil on low heat for another 15 minutes.

Put a thick and fragrant puree into a sterile clean jar. Roll up the lid.

Turn jars of puree upside down, wrap warmly until completely cooled. Applesauce for children for the winter is ready. Store puree in a pantry or basement.

Cook with love and delight your loved ones.

"White pouring" is the most fragrant and unusually delicious apple variety, which contains a large amount of vitamin C. In winter, it is impossible to find these apples, however, there is a way out - to make fruit preparation in advance in order to please yourself and your loved ones with healthy yummy in the cold season.

How to cook

Apples are a wonderful gift of nature, which gives many benefits to the human body. From this variety you can cook a lot of delicious products for the winter. Below are the most interesting and impressive options.

Jam

For cooking you will need:

• "White filling" - 2 kg;
• sugar - 1 kg;
• water - half a glass.

It is best to choose ripe apples, as they contain much more pectin, thanks to which the dessert will turn out to be even more jelly-like.

To begin with, the fruit must be thoroughly washed, peeled and cut out of the core. The peeled peel is not thrown away - it will still be needed. Then the apples are cut into medium-sized pieces. After they are laid out in a bowl and covered with sugar. All this is gently mixed and infused for no more than 30 minutes.

Now we can move on to cleaning. They need to be transferred to a bowl and poured with water. Then put on a small fire and cook for about ten minutes. Put the resulting slurry to cool. Candied fruits should be boiled for 30-40 minutes over medium heat until completely softened. During the cooking process, add the boiled peel to the apples. As soon as 40 minutes have passed, the mixture should be thoroughly mixed, reduce the gas and begin to boil. This process will take approximately one hour.

After the apple composition has halved its original volume, it must be checked for readiness. To do this, drop a drop of gruel on a plate, cool slightly and tilt. If it does not spread, then the jam is completely ready. The dessert is laid out in pre-sterilized and dried jars and tightly closed with lids.

Cool the jam in an inverted container wrapped in a towel.

Marmalade

This recipe is very similar to the previous one, however, its result implies a delicious and pleasant homemade apple marmalade. Due to the high content of sugar and pectin in its composition, "White filling" is perfect for this delicacy.

Ingredients that will be required:

• "White filling" (ripe) - 200 grams;
• water - half a liter;
• sugar - 500 grams (if the fruit is not very sweet, then the amount of sugar can be increased).

Thoroughly wash the fruits with running water, peel and peel. Place all cleanings in a separate bowl, add water and send to boil over moderate heat. As soon as the composition begins to boil, remove it from the stove and strain. Pour "White pouring", previously cut into small cubes, into the resulting gruel. Put the mass back on the boil until the fruit is completely softened.

Then the mixture must be thoroughly beaten with a blender or crushed by hand so that applesauce is obtained. To make the structure completely crushed, the gruel can be rubbed with a sieve. Pour granulated sugar into the resulting puree and place the mixture on the stove. With thorough stirring, the mass is cooked for about twenty minutes over medium heat. At the end of cooking, the jelly composition must be poured into molds and placed in the refrigerator for 10 hours to completely solidify.

To get a more sour taste during the cooking process, you can add a spoonful of lemon juice to the mass.

Jam

To prepare classic apple jam for the winter, you will need:

• "White filling" - one kg;
• sugar - 400 grams.

First you need to prepare well the main component of the jam - apples. They are thoroughly washed, cleaned of the insides and cut into fairly large slices. Fruits are placed in a deep bowl for cooking, sprinkled with sugar and left to infuse for ten hours. After that, the apples in sugar are placed on the stove and boiled over high heat until boiling. As soon as the mixture boils, you need to reduce the heat and cook the sweetness for another ten minutes. Then take it off the stove and let it cool.

Such maneuvers with the apple mass must be done two more times (boiling and cooling). Due to this, the composition will become thicker and darker, acquiring beautiful amber shades. After the mixture boils for the last time, it must be decomposed into jars, closed and, in an inverted state, wait for complete cooling.

compotes

Another great way to preserve the beneficial properties and enjoy the excellent taste of the White Filling fruits in the winter is to prepare the most delicious and healthy compote. At the same time, the apples themselves will be preserved as a whole, due to which during the winter it will be possible to enjoy both a delicious drink and the fruits themselves.

For compote from whole apples you will need:

• "White filling" - kilogram;
• sugar - 250 grams;
• water - two liters.

First, you should sterilize a three-liter jar. Then apples are selected in perfect condition - medium-sized and unbroken. The fruits are thoroughly washed under clean water, the cuttings and core are removed. Fruits are placed in a glass container and covered with a glass of sugar. At this time, you need to boil water and pour half a jar of apples with it. After 10-15 minutes, boil more water and pour boiling water into the jar to the very brim.

Close the container well with a lid, turn it over, wrap it with a blanket and leave the drink to cool. After storing it in a dark, cool place.

For compote with spices and wine you will need:

• "White filling" (medium size) - one kg;
• granulated sugar - 250 grams;
• dry white wine - one hundred ml;
• water - one liter;
• cinnamon stick;
• lemon peel;
• cloves - five pieces.

First of all, apples should be washed well and allowed to dry completely. Then boil water, add sugar to it and boil for about five minutes. This will be the syrup. Next, throw fruits in there and cook for fifteen minutes, then pull them out and distribute them in jars that have been sterilized in advance. Strain the syrup and add all the remaining spices to it. Boil the resulting composition for no more than five minutes and pour into containers with fruit. Seal the jars well and turn upside down. In this position, let them cool. Fragrant apple compote is ready!

With its taste, this drink is very similar to mulled wine, however, it is more useful and aromatic. To emphasize its taste, it is recommended to serve it warm.

For a compote of white filling and cherries, you should take:

• "White filling" - 500 grams;
• cherry - 250 grams;
• water - two liters;
• sugar - one hundred grams.

Cherries should be thoroughly washed (without removing the seeds) and placed in a pre-sterilized three-liter jar. Wash the apples, finely chop and send to the berries. Pour the fruit with boiling water and leave to infuse for half an hour. Drain the water into a saucepan, pour sugar into it and cook until the grains of sugar have completely melted. Pour hot syrup into a jar of fruit and close the lid tightly. Turn the container over and wrap it with a blanket. Leave in this position for a day, after which you can safely remove the finished drink for storage.

Thanks to cherry berries, the compote will acquire beautiful burgundy tones, a refined aroma and spicy sourness. It is also not very sugary and low in calories.

To get a delicious and really tasty compote from "White filling" for the winter it is worth resorting to little tricks.

• Mature fruits are the best choice. Such apples can be preserved whole, which makes it possible to later enjoy both the taste of the compote itself and the fruit.
• If the drink is prepared from whole apples, the petioles must be removed.
• If in the future fruits from compote will be used as a dessert, then the core with seeds should be cut out.
• If the compote is intended for long-term storage, then the jars into which it is poured must be sterilized and hermetically sealed. Only in this case, the drink will be able to defend the whole year.
• To give the compote a different color, taste or aroma, it will be enough to add berries, fruits, spices and the like to it. This is not prohibited.
• Before cooking, the fruits should be carefully sorted out. If there is damage on the apple, then the damaged part must be cut out, and the fruit itself would be better preserved in pieces.

After reviewing the above simple recipes for preserving white filling, even in winter, when there is a lack of vitamins in the human body, it can be easily replenished with really delicious apple treats.

How to make blanks from apples, see the following video.