Applesauce without sugar. Apple preparations without sugar Making applesauce without sugar

If there are small children in the family, then quite a lot of money is spent on cereals, juices and purees. They do not contain sugar, dyes or preservatives, they are healthy for children, but are quite expensive. But you can seriously save money by preparing sugar-free applesauce for the winter yourself.

Making simple puree

We'll tell you how to make sugar-free applesauce from sweet, ripe apples, preferably grown in your own garden.

Ingredients:

apples of the Gala, Mackintosh, Golden or similar varieties – 3-4 kg;
water purified from impurities (bottled) – 0.5 l.

Preparation

To make a healthy puree that retains the maximum amount of vitamins, we use a ceramic knife, plastic boards and sterile jars.

We wash the apples, cut them into 4 parts, cut out the seeds and tails, remove the peel (do not throw it away). We cut the apples into small pieces (like pies), fill them with water and begin to heat them slowly. We place the peel in a gauze bag and, when the apples release juice and the amount of liquid increases, lower it into the pan. Cook the apples, stirring gently to prevent burning, until they become very soft - different varieties need different amounts of time for this. Then we simply rub the apples (remove the bag with the peel - we have already received everything useful from it) through a sieve, or crush it with a masher, or puree it. Heat the finished puree to a boil and place it in sterile jars.

As you can see, preparing sugar-free applesauce for the winter is a simple matter, but many people have a question about how to preserve sugar-free applesauce, because it contains no preservatives. In fact, this is not true. Fruit acids serve as an excellent preservative, so it is not at all necessary to roll up fruits and berries with sugar; without it, it turns out much healthier, although for those who are accustomed to sweets, it may seem less tasty. The main thing is not to keep the seams warm. Well, if your freezer is idle, prepare frozen sugar-free applesauce. Cool the finished puree, place it in small plastic containers or bags, pack tightly and place in the freezer. You can defrost the puree at room temperature or in the microwave.

Let's add fruit

It is known that even adults have difficulty eating the same food for a long time. What can we say about the kids, to whom you cannot explain that there is no other food. There is an option. You can prepare puree with the addition of other fruits, for example, let's prepare apple and pear puree for the winter without sugar.

Ingredients:

ripe red autumn apples – 3 kg;
ripe soft pears – 1 kg;
prepared water – ½ l.

Preparation

We wash and clean the fruits: peel off the peel, cut out the centers with seeds and tails. We cut according to the hardness of apples and pears: cut the harder fruits smaller so that the softer ones do not boil over. Place in a saucepan, add water and begin to simmer over low heat. Determining the readiness of fruit is simple: take out a larger piece and try to grind it with the back of a spoon. If you succeed, you're done. Puree the apples and pears in the way that seems easier or more correct to you, heat to a low boil and roll up.

As you can see, it’s quite easy to prepare sugar-free applesauce for the winter; the recipe can be varied. Use different varieties of apples for puree, adding a little peeled plums, sweet carrots, sea buckthorn or pumpkin. You can also add a little mashed banana and a couple of drops of syrup to the finished applesauce when feeding your baby in winter.

Ingredients

5 kilograms of ripe apples;
2 glasses of water;
1-2 cinnamon sticks optional.

How to make applesauce without sugar

Contrary to expectations, the process is not at all complicated. To prepare sugar-free applesauce for the winter, prepare the ingredients according to the list above. For preparation, be sure to choose apples with sourness, more sour than sweet, at the same time crispy and juicy - the puree made from such apples will have the brightest taste and is less demanding on storage conditions. Wash the apples and remove the stems and seed pods. After cutting the fruits, immediately begin heat treatment, so they will not have time to darken. Or soak in cold water with a little lemon juice or citric acid, but this is a last resort.

Cut into large pieces, add a little water (about 2 cups for 5 kilograms), bring to a boil and simmer over low heat for 10-20 minutes until soft. Grind the prepared apples to a puree. You can use a blender for this purpose, or to get an even smoother texture, rub the apples through a sieve. If desired, add spices to the apple puree before cooking to taste. I add a few cinnamon sticks. You can also ground it, but in this case I don’t like the appearance of the apple preparation. Therefore, only the chopsticks that we throw away before rolling.

Place the fruit puree back into the steaming pan. Stirring constantly, bring the sugar-free fruit mass to a boil. Cook over low heat until noticeably thickened. At this time, you will have to constantly stir the workpiece - and it will not be easy. Place the hot applesauce into jars, first removing the cinnamon sticks - if they were there, of course. Wash the jars thoroughly in advance with soda and sterilize them in any convenient way. Cover the jars with the workpiece with lids and place in a pan with warm water. Bring the water to a boil and sterilize the container with fruit puree for 20 minutes in boiling water. Then cover the jars with boiled lids, roll them up and wrap them until they cool completely. Store as usual for the winter. I would like to draw your attention: sterilization of jars filled with sugar-free applesauce guarantees their successful storage.

Sugar-free applesauce for the winter is a delicious fruit preserve, especially healthy for children. To avoid buying a store-bought product, make your own puree at home. Step-by-step recipe with photos. Video recipe.

There is no point in looking for natural applesauce on supermarket shelves. Factory-made blanks are equipped with a set of preservatives, stabilizers, flavors and emulsifiers. Only homemade apple puree, prepared with your own hands by processing fresh fruit, can guarantee decent quality and amazing taste. To feed your family with a quality product all year round, you need to prepare sugar-free applesauce for the winter. Regular consumption of such fruit delicacies is invaluable for both adults and infants. Apples are rich in iron, calcium, copper, magnesium, vitamins A, B, C, D, PP. But before we begin the preparation process, let’s familiarize ourselves with the rules for preparing applesauce:

Choose sweet apples.
Prepare them without adding sugar.
After boiling, cook the apples for no longer than 20 minutes. Otherwise, many vitamins will be digested.
Do not cook large portions in one vessel. During the cooking process, the mixture “shoots”, which risks burning your hands and staining the walls.
Take dishes with thick walls and bottom.
Sealing jars should be medium in size. Do not take containers that are too large. It is better to choose a container for 1-2 servings.
Jars with lids must be perfect, without damage, cracks, scratches, or chips.
Pour hot applesauce into hot, sterile jars.
Store the cooled workpiece in a cool, dark place.

Calorie content per 100 g - 82 kcal.
Number of servings - 2 cans of 580 ml
Cooking time - 1 hour, plus time for long cooling

Ingredients:

Apples - 2 kg
Citric acid - on the tip of a knife
Drinking water - 50 ml

Step-by-step preparation of sugar-free applesauce for the winter, recipe with photo:

1. Sort the apples, selecting only high-quality, ripe and unspoiled fruits. Wash them and dry them with a paper towel. Trim the tail, remove the seeds and seeds and cut into cubes. Place them in a cooking pot. If desired, you can first peel the fruits. This will make the puree more tender, but most of the nutrients are contained in the skin.

2. Pour in 50 ml of water to prevent the apples from burning. Cover the pan with a lid and place on fire. After boiling, turn the heat down to low and simmer the apples, covered, for 20 minutes until soft.

3. Then put a hand blender into the pan and grind the boiled apples into a puree consistency. The mass should become homogeneous, smooth and without pieces of fruit.

4. Place citric acid in a saucepan and stir.

5. Close the container with a lid and boil for 1 minute.

6. By this time, sterilize the jars with lids over steam. Place the hot puree into jars, filling them up to their shoulders. Cover the jar with a lid and place in a saucepan with warm water. Boil water and sterilize applesauce without sugar for the winter for 30 minutes. Then seal the jars tightly with lids. Turn them over and place them on the lids. Wrap in a warm blanket and leave until completely cooled. Slow cooling will allow the product to be stored longer.

Watch also the video recipe on how to make sugar-free applesauce for the winter.

Apples (peeled) – 1 kg

Water – 80-100 ml (as needed)

Cinnamon/spices – optional

39 kcal

Cooking process

Prepared according to this recipe, the applesauce is fragrant and tender and has a pleasant, natural sweetness with subtle notes of spice and caramel.

This preparation is universal. Sugar-free apple puree can be used as a filling for baked goods, as an addition to drinks, and, first of all, as a healthy, light, dietary and very tasty independent dessert. Try it!

To prepare sugar-free applesauce for the winter, prepare the ingredients according to the list. For making sugar-free puree, choose apples that are sour, more sour than sweet, crispy and juicy - a puree made from such apples will have the brightest taste and is less demanding on storage conditions.

Wash the apples and remove the stalks and seed pods. After cutting the apples, immediately begin heat treatment (this way they will not have time to darken) or soak them in cold water with the addition of a small amount of lemon juice or citric acid.

Cut the apples into quarters and bake in the oven at 180 degrees until soft (about 30-40 minutes).

Or cut into large pieces, add a little water (a little more than a quarter or half a glass), bring to a boil and simmer over low heat for 10-20 minutes until soft.

Check the readiness of the apples by piercing the pieces with a fork. If the fork fits in easily and the pieces are soft, it’s done.

I like to combine both apple treatments. Stewed apples make an airy, juicy puree, and the addition of baked apples gives the taste light caramel notes.

Grind the prepared apples to a puree. You can use a blender for this purpose, or to get an even smoother texture, rub the apples through a sieve.

If desired, add spices to the finished puree to taste. I add a little ground cinnamon.

Place the puree back into the pan. Stirring constantly, bring the sugar-free apple puree to a boil.

Place hot applesauce into jars. Wash the jars thoroughly in advance with baking soda and sterilize them in any convenient way (steamed, oven or microwave).

Cover the jars with the workpiece with lids and place in a pan with warm water. Bring the water to a boil and sterilize the jars for 20 minutes in boiling water.

Then cover the jars of puree with boiled lids, roll them up and wrap them until they cool completely.

Sugar-free applesauce is ready for the winter. Have a delicious winter!

Applesauce without sugar for the winter

A proven recipe for making sugar-free applesauce for the winter, step by step with photos and videos.

Apple preparations without sugar

We have already talked more than once about how to preserve apples for the winter: this includes apple compote and other delicious apple preparations. But all these recipes include some amount of sugar, some more, some less. Today we will turn to people who, due to various circumstances, do not consume sugar.

I offer you recipes for homemade apples without sugar. They are tasty and healthy; if desired, they can be sweetened before use by adding fruit sugar, xylitol, sorbitol, licorice root and other sugar substitutes to taste. Such apple preparations without sugar can be stored in the apartment in winter.

Recipe 1

Recipe 2

Apple jam without sugar

For 1 kg of apples - 200 g of water.

Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 151 minutes, liter jars for 20, 3-liter jars for 30 minutes. Apple jam can be stored for a year.

Apple marshmallow without sugar

Peel apples of any degree of ripeness, cut into slices, place in a saucepan, add a little water to the bottom, cover with a lid and boil over low heat, then cool and rub through a colander. Grease the surface of the kitchen board with a very thin layer of vegetable oil and rub it in thoroughly with a dry gauze swab. Spread the applesauce on the board in an even layer (no thicker than 0.8 cm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.

Apple puree without sugar

Antonovka soaked in jars

1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar as desired.

Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

From 10 kg of fresh apples you get about 1 kg of dry ones.

Apples cut into circles or slices are peeled from the core (you can remove the skin), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples should be dried at a temperature of 75-80°C, with the door open, for 6-8 hours. Stir the apple slices periodically. Properly dried apples are light and creamy in color and the slices are soft and elastic.

Sugar-free apple preparations - Vienna Dacha

Apple preparations without sugar We have already talked more than once about how to preserve apples for the winter: this includes apple compote and other delicious apple preparations. But all these recipes include some

Apple preparations WITHOUT sugar!

Preserving the apple harvest - recipes WITHOUT sugar!

We offer you recipes for homemade apples without sugar. They are tasty and healthy; if desired, they can be sweetened with honey, licorice root or stevia before use. Such preparations can be stored in the apartment in winter.

Extract the juice using a juicer. Pour the juice into an enamel pan and put on fire. Bring to a vigorous boil, but do not boil, pour the juice into sterilized jars and seal. Wrap up.

Canned apples without sugar recipe 1

Peel the apples and cut them into slices, place them in two-liter and liter jars. Fill the jar to the top with boiling water (without sugar) and cover with a lid, leave for three minutes, then drain the water and fill with boiling water again. After repeating the procedure three times, roll up the lid of the jar.

Apples, canned without sugar recipe 2

Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to the hangers and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Apple jam without sugar

For 1 kg of apples - 200 g of water. Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 151 minutes, liter jars for 20, 3-liter jars for 30 minutes. Apple jam can be stored for a year.

Apple marshmallow without sugar

Spread the applesauce on the board in an even layer (no thicker than 0.8 cm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.

After three days, pry the dry marshmallow with a knife and remove it from the board. This apple napkin should then be hung on a rope for 2 days. For long-term storage, fold the marshmallows into a stack, sprinkle them lightly with powdered sugar, roll them tightly into a roll, put them in a plastic bag and place them in the refrigerator.

Place well-washed apples, cut into small slices without cores or stems, into a saucepan with a little water poured into the bottom, slowly steam under the lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled jars and roll up. The puree is used to prepare jelly and sauces for dessert, meat and Lenten dishes.

Antonovka soaked in jars

Wash medium-sized apples of the Antonovka variety and place tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour the apples, put wooden sticks in the jars crosswise so that they press the apples and prevent them from floating. The filling should be 4-5cm higher than the apples. Cover with plastic lids. Keep refrigerated.

Apple-pumpkin puree without sugar

1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar as desired. Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

From 10 kg of fresh apples you get about 1 kg of dry ones. Apples cut into circles or slices are peeled from the core (you can remove the skin), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples should be dried at a temperature of 75-80°C, with the door open, for 6-8 hours. Stir the apple slices periodically. Properly dried apples are light and creamy in color and the slices are soft and elastic.

Apple preparations WITHOUT sugar!

We offer you recipes for homemade apples without sugar. Such preparations can be stored in the apartment in winter.

12 win-win ways to prepare apples for the winter

Which apples will “survive” until spring?

1. Dried apples

on open air
in special dryers
in electric ovens
in gas ovens.

You can choose a suitable fruit dryer in our catalog, which includes offers from various online stores. View a selection of dryers for fruits and vegetables

Advice: If you are sensitive to the color of dried apples, you can hold the cut slices in a weak salt solution (1 teaspoon of salt per liter of water) for 3-4 minutes - then when drying, the apples will remain light, without the characteristic “rusting”. Store dried apples in glass jars or in thick paper bags until the new harvest.

2. Soaked apples

The simplest urinating recipe:

Place blackcurrant and cherry leaves in 3-liter jars, on them - apples with tails in rows, placing each row of fruits with leaves.
Pour in brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
After the foam that appears has settled, you can close the jars with nylon lids and take them out into the cold. After 2 months, the apples will be completely ready.

There are many recipes where the taste of apples is “regulated” with the help of rye flour, honey, dry mustard, and tarragon. For example, the author of the recipe for soaked, juicy, pourable apples experiments with herbs every time. Some housewives make soaked apples with cabbage or lingonberries.

3, 4, 5. Puree, jam and marmalade

Preparing puree is simple and quick.

Applesauce recipe

Pour water over peeled and cored apples so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes depending on the type of apples (early ones boil faster).
As soon as the apples are boiled, place them in a colander and let the water drain.
Add sugar to the remaining pulp and cook for 5 minutes, stirring. The thickness of the puree can be adjusted using apple broth, which has drained from the apples.
When hot, place in sterilized jars and roll up. Turn over onto lids and wrap until cool. From 2 kg of apples you get almost three 0.5 liter jars of puree.

For baby food, you don’t have to add sugar, then the puree needs to be pasteurized.

Apples - 1 kg (weight for already peeled apples)
Sugar - 500 -700 g

Add sugar to the mass pureed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes to an hour, depending on the thickness you need.
Place hot jam into prepared and heated jars and roll up. To cool, turn over onto lids and wrap.

To make jam, apples can be boiled (as for puree) and baked in the oven.

6 and 7. Jam and jam

Recipe for apple jam with walnuts and spices

Apples - 1 kg
Walnuts - shelled 150 g
Lemon - 1 medium
Sugar - 180 g
Bay leaf - 2 leaves
Black peppercorns - 3 pieces

Cut the apples into small slices, add water, add a little lemon juice and a few lemon slices, all the sugar and bay leaf and, without stirring, cook over low heat for 10 minutes.
Then take out the lemon and bay leaf, add the chopped walnuts and cook for another 15 minutes. At the end, you can add peppercorns if desired.

The result is a fragrant, tender jam with spicy notes.

8. Apple compote

Option 1. Sliced apples are boiled in boiling syrup for 2-3 minutes, placed in sterilized jars and filled with boiling syrup. Add 1-1.5 cups of sugar to a 3-liter jar.

Option 2. Place prepared apples (whole, halves, slices, slices) into jars, fill a third of the jar, pour boiling water for 5-8 minutes to warm up. Drain the water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot pouring. Sugar for a 3-liter jar - 200-300 g to taste.
Option 3. Place apples in jars, add warm water and pasteurize at a temperature of 85 ºС: 1 liter jars - 15 minutes, 3 liter jars - 30 minutes. Can be done without sugar.

To enrich the taste, red or black currants, chokeberries, cherries, lemon, cloves, cinnamon, dry white wine or citric acid on the tip of a knife are added to apple compotes.

9. Apple juice

10. Apple cider vinegar

Apple Cider Vinegar Recipe

Apples - 0.8 kg
Water - 1 l
Sugar (honey) - 100 g
Pressed yeast - 10 g (or dry rye bread 0 - 20 g)

Grate the apples on a coarse grater, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of 20-30ºC, stirring occasionally with a wooden spoon.
Then strain, add more honey or sugar if desired at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
Filter the prepared vinegar and store in the refrigerator.

11 and 12. Pouring and tincture

Homemade apple liqueur recipe

Fill a jar with chopped apple slices (peeled and seeds removed), add water and vodka and place in a warm place (in the sun) for 2 weeks.
If at the end of the period all the slices have already risen to the top and are floating, strain the fermented liquid through cheesecloth (the sediment will remain on it), add sugar and leave again in a warm place for another two days.
Then the jar is transferred to the cold for 10-12 days, after which it is bottled, sealed and left closed in the cold for at least a month. At the end of this period the liqueur is ready for use. The total preparation time is up to 45-47 days.

In the "apple" notebook of the hostess

Apple jam is considered ready if the fruits themselves have become transparent and the syrup has begun to become covered with a slightly wrinkled film.
Apple jam is ready when a hot drop immediately thickens on a cold surface.
The jam can be considered ready if, when running a wooden spatula along the bottom of the container where it is cooked, a “path” is formed, which is slowly filled with mass.
If applesauce or jam is made without sugar, then the preparations must be sterilized
The most delicious compotes are made from sweet and sour apples; for preparing alcoholic drinks it is better to take sour ones, and for apple cider vinegar - only sweet varieties.
Sweet apples are more suitable for pickling.

See how many things can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can also be pickled, used to make seasonings for dishes, pastilles and confiture, jellies and candied fruits...

And our summer residents also offer their original recipes

We really hope that our tips will help you find new and interesting ways to prepare apples for the winter and preserve this year’s entire harvest... and that you will definitely share your secret apple recipes with us)

Apples for the winter: 12 win-win ways to prepare them

Summer is behind us, and here it is - the blessed autumn apple season! When ripe red, green, yellow and sun-striped apples migrate

Apples for the winter in jars - preparations according to the best recipes - compote, puree, jam, for sugar-free pies. How to store apples at home in winter

We will tell you in this article how to preserve apples for the winter, how to make preparations from them, which cooking recipes are the best and most delicious, how to make jam, tender apple puree with condensed milk. You will learn how to prepare filling for pies, compote according to a classic recipe, how to preserve apples for the winter without sugar, without sterilization in large and small jars.

Apple preparations for the winter - the best apple jam recipe

When preparing apples for the winter, we try to choose the best and most delicious recipes for jam, marmalade, puree, compote or marshmallow. We offer you the most delicious apples for the winter - jam preparations according to the best recipes! Let's consider one of them.

Ingredients for making apple jam for the winter according to the best and most delicious recipe

Apples - 2 kg
Sugar - 1 kg
Cinnamon - 0.5 tsp.

Making the most delicious apple jam for the winter according to the best recipe

Tender baby apple puree for the winter with condensed milk

Applesauce with condensed milk, prepared for the winter, has a pleasant taste and delicate texture. It is suitable for baby food and is liked by adults. It is prepared only from apples or with the addition of sugar, condensed milk, honey, cinnamon, prunes and other ingredients. Apple puree is eaten with bread, pancakes, and used as a filling for pies or cream for cakes. There are different recipes for making applesauce for the winter that you can prepare at home.

Ingredients for preparing sweet, tender apple puree with the addition of condensed milk for the winter:

apples - 5 kg;
sweet apples - 1/2 tbsp. sugar (sour apples will require more sugar);
condensed milk - 1 can;
water - 1 glass.

Preparing tender applesauce for the winter according to a recipe with condensed milk

Remove the skin from the fruits, cut them into slices, place in a cooking container, add water, bring to a boil and cook over low heat, stirring, until the apples are soft.
Let the mixture cool and rub it through a sieve or grind it in a blender.
Place it in a saucepan, add sugar, stir, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue cooking for another 5 minutes. Taste it and add sugar if necessary. Cook for another 10-20 minutes. At the end of cooking, increase the heat, turn it off after the mixture boils vigorously.
Place the puree into sterilized jars and cover them with lids.

Delicate apple puree for the winter with condensed milk is a recipe that adults and children will enjoy. Using the same recipe, you can make puree without milk, using only apples. From sour fruits, preparing apples for the winter turns out to be more aromatic and brighter in taste.

Apple compote for the winter for a 0.5-3 liter jar - a simple recipe

A simple recipe for a classic apple compote for the winter involves the use of concentrated syrup (20-40%) and fruits. Fruits canned in jars can be eaten or used as a filling for pies; the compote is very sweet, so it is better to dilute it with water before use. It is better to take fruits for making compote that are sweet and sour, ripe, but not overripe. They should be large and without defects.

Ingredients for a simple recipe for apple compote for the winter (for 0.5-3 liter jars)

Sugar
apples

Making apple compote for the winter according to a simple recipe (0.5-3 liter jar)

Large apples are washed thoroughly, the skin is peeled off, and the core is removed. The peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits can be preserved whole. The delicate skin does not need to be removed.
Apples prepared for compote are placed in cold water, slightly acidified or salted. You cannot keep apples in water for more than half an hour.
Before being sent to jars, apples are blanched for 6-7 minutes and then cooled in ice water.
There is no need to pour out the water in which the apples were blanched; syrup is prepared with it.
The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
Apples are placed in jars up to the shoulders and filled with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
The jars are covered with lids and placed for sterilization: for 15-20 minutes 0.5 liters of jars, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
You can roll up the jars without sterilization by pouring hot syrup over the apples three times. Leave the jar of syrup for 3-5 minutes, drain, bring the syrup to a boil and pour into a jar of apples.
The jars are sealed with sterile lids using a seaming key.

The classic recipe for apple compote for the winter can be modified by adding other fruits, berries, spices, etc.

Apples for the winter without sugar - recipes for losing weight

Sugar is contraindicated for those losing weight; recipes for preparing apples for the winter without sugar are for them. Sugar-free apples can be consumed as an independent dish and for making desserts, compotes and baked goods.

Ingredients for a recipe for preparing apples for the winter without sugar

Apples

How to prepare apples for the winter using a sugar-free recipe for losing weight

The skin of the fruit is peeled and the core is removed. Then they are cut into slices, placed in clean sterilized jars to the very top, covered with boiled lids and sterilized for 20 minutes.
Roll up the preserves, cool, and store in the refrigerator or basement.

If you like apples for the winter without sugar, recipes for preparations for losing weight will help you do this. They are quite simple and varied; you can prepare compote, juice, jam, puree, jam and even pastille from apples and water, using them in different concentrations.

Pie preparations - apples for the winter “Five Minute”

You can use the “Five Minute” apple preparation for the winter as a filling for pies and charlottes. It is easy to prepare; one liter jar is enough for the pie.

Ingredients for preparing apples for the winter “Five Minute” for pies

1 kg apples;
150-200 grams of sugar.

Sequence of preparation for apple pies for the winter “Five Minutes”

The thick peel of the apples can be peeled, the thin peel is not necessary, the core should be cut out. Prepared apples are cut into cubes, covered with sugar until the juice is released (2 hours or more, overnight).
Place the apples on the stove to boil.
There is no need to cook; after the start of rapid boiling, the apples are placed in sterile jars. You need to take the mass in places where they gurgle.
Roll up the jars with boiled lids, turn them over and wrap them.

Preparations for pies - apples for the winter “Five Minute” are obtained in pieces that taste fresh, you can make puree from them or enjoy them in their natural form. Store in a dark place.

Apples for the winter in jars without sterilization - a simple and quick recipe

How to prepare apples for the winter in jars without sterilization quickly and without hassle? You can can them whole or cut into pieces.

Ingredients for a quick recipe for preparing apples for the winter in jars without sterilization

apples - 1 kg;
water - 1 l;
sugar - 250-300 g.

Preparing apples for the winter in jars without sterilization according to a simple recipe

Prepare syrup from water and sugar.
Fill the jars up to the shoulders with apples.
Fill jars of apples with syrup to the very top.
After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
The third time, the syrup is poured so that it spills over the edge of the jar, after which the jar of apples is rolled up with a sterilized lid, turned over until it cools and stored for the winter.

Storing apples for the winter at home without and in a cellar

With a good harvest of apples, the question arises of storing them at home in winter. If you follow the rules, apples retain their freshness throughout the winter and will be a good vitamin aid for spring vitamin deficiency.

The first rule is to carefully collect apples along with the stem, avoid dents and other defects on the fruit, and preserve a natural coating on their surface.

Fruits should be isolated from vegetables, especially potatoes, carrots and celery. Apples contain a large amount of ethylene, which promotes the germination of these root vegetables. Apples from such joint storage acquire an unpleasant starchy taste. It’s good if you can allocate a separate room to store apples for the winter at home.

The maximum acceptable air temperature in the room is about 0°C, the minimum is minus 1°C, the maximum is plus 5°C. Desirable humidity is from 85 to 90%, maximum is 95%.

The shelf life of autumn varieties of apples is 2 months, winter apples can be stored for 4-7 months.

Apples must be sorted by size and variety.

Ways to store apples for the winter:

on racks (apples are stacked in one row without touching each other;
in wooden boxes or containers;
in cardboard boxes (it is advisable to strengthen them with tape so that they do not fall apart).

When laying apples in several rows, you need to ensure that the stem does not damage the fruit. It is also recommended to line the rows with cardboard.

Wrapping apples in paper, paper towels or newspaper gives good results.

Another way is to store apples by sprinkling them with sand, sawdust and shavings of deciduous trees. Sprinkled with dry straw, they are preserved well, but acquire an unpleasant aftertaste.

Now you know how to store apples for the winter, how to make delicious preparations, what are the best recipes, how to make tender apple puree with condensed milk, jam and compote according to the classic recipe, how to prepare the filling for “Five Minute” pies, how to can apples without sugar, without sterilization in jars of different sizes.

Apples for the winter - prepared in jars

Apples for the winter in jars - preparations according to the best recipes - compote, puree, jam, for sugar-free pies. How to store apples in the winter at home How to store apples for the winter, how to make them

It’s easy to make tender, incredibly tasty applesauce at home! Take ideas from the recipes in our selection.

The kids love applesauce so much. And how many vitamins it contains! Stock up on this wonderful dish for the winter.

Apples 1 kg
Lemon 1 piece
Sugar 3 tsp

To prepare we need: apples, sugar and lemon.

Peel and peel the apples and cut into slices.

Cut the lemon in half and squeeze out the juice.

Place apples, sugar, lemon juice in a saucepan and add 2 tablespoons of water. Cook over medium heat for 15-20 minutes.

Pasteurize the jars.

Grind the cooked blocks into puree with a blender. Boil the applesauce a little again.

Fill the jars with puree and close the lids. Place the jars with the lids down for 5 minutes, then place them in their normal position.

Recipe 2, step by step: tender homemade applesauce

It is best to use summer varieties of apples for puree, with juicy and soft pulp.

Before you start cooking, I would like to note that the proportions of apples and sugar can vary significantly depending on the sweetness of the apples. For sour apples, the amount of sugar can be increased, but if you like sour things, then use sweet apples, then take less sugar.

Apples – 2 kg.
Granulated sugar – 200 gr.
Water – 100 ml.

Wash the apples. I don’t remove the skin from them, because in the process of grinding the puree with a blender, it is completely ground. Each apple must be cut in half. Remove the center with a knife and then cut into thin slices. Remember that the thinner they are cut, the less the puree will cook.

Sprinkle the chopped apples with granulated sugar. Stir.

All you have to do is wait until they release the juice. From my experience, I will say that this can take from one to 2 hours.

After this time, transfer the apples to the pan. Pour in water. I add water specifically so that the apples do not burn to the bottom during the cooking process.

Cook over low heat for about 1 hour, stirring with a spatula or spoon. As soon as you see that the apples are boiled, but the skins are still visible, you can consider the puree to be ready. Turn off the heat and leave the puree to cool. Grind the cooled apple puree with an immersion blender until smooth.

Bring the puree back to a boil, and in the meantime, sterilize the half-liter jars and metal lids. Scoop the puree into clean jars. Cover with a lid and roll up. I recommend turning the jars with a tasty delicacy over and wrapping them until they cool.

For long-term storage, it is advisable to take them out into a cold and dark room. Winter is coming, and then it will become a real find - you can spread it on a bun and bake some kind of pie.

Recipe 3: applesauce with condensed milk Nezhenka (with photo)

Applesauce is loved not only by children, but also by adults - it is truly an incredibly tasty and healthy delicacy. And if it is also prepared at home, it turns out to be a fabulous treat. But today’s recipe will definitely surprise you with the result - Nezhenka applesauce fully lives up to its name: it is a very delicate dessert that simply melts in your mouth.

This homemade apple puree contains condensed milk with sugar, thanks to which the finished dish has an amazing creamy taste, a pleasant silky consistency and a subtle fruity aroma. It can be eaten plain as a dessert, used as an addition to pancakes or pancakes, and even layered into cake layers.

apple – 3 kg
condensed milk - 1 can
water - 1 glass
sugar - 0.5 cups

To prepare a delicate and very tasty applesauce, take apples, condensed milk, granulated sugar and water. Apples of absolutely any variety are suitable, even if they are not ideal: crumpled, soft... The main thing is that they are not rotten. By the way, I recommend using sweet and sour or even sour apples so that the finished applesauce is not too sweet. 3 kilograms is already in purified form.

We take large-volume dishes with thick walls (a cauldron is best). Wash the apples, peel them and remove the seed pods. We mercilessly cut out all substandard places. Grind the pulp into small pieces. Pour a glass of water over the apples, cover the dish with a lid and simmer everything over medium heat until the fruit slices soften. Depending on the type of apple, this will take 20-25 minutes after boiling. If your apples are a little dry (that is, not too juicy), feel free to add more water so that the fruit does not burn.

When the apple slices begin to fall apart, add sugar, mix everything well, cover again and simmer the fruit over medium heat until completely softened. About another 15 minutes. Just don’t forget to stir the contents of the pan a couple of times so that the apples don’t stick to the bottom.

When the fruit slices are almost completely softened, beat the apple mixture with a submersible blender. If you don't have one, you can crush the apples with a mashed potato masher, but in this case you will not be able to achieve 100% smoothness and uniformity.

Finally, our secret ingredient is sweetened condensed milk. Pour it into the applesauce and mix everything well.

Actually, that's all - the recipe for Nezhenka applesauce is very simple and straightforward. All that remains is to put the finished treat into sterile jars - I got about 2.5 liters. Personally, I find it most convenient to sterilize jars in the microwave. To do this, you need to wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. Steam in the microwave at the highest power for 5-7 minutes each (for 0.5-1 liter jars). Just boil the lids for about five minutes. My little one loves fruit puree very much, but for some reason it always comes in small portioned jars (from store-bought puree) - they say it tastes better for them.

We seal the jars with pre-prepared lids, cool them with the bottoms up and store them in a dry, dark, preferably cool place - a basement or cellar. If you have enough space in your refrigerator, store it there. I don’t store this applesauce at room temperature, so I can’t vouch for the results.

Nezhenka applesauce 100% lives up to its name: it is unusually tender, smooth, and moderately sweet. By the way, my mother-in-law said that she had never tried anything like this in her life - how tasty and aromatic applesauce is.

Recipe 4: Homemade applesauce with pear

0.5 kilograms of pears (pears should be ripe and sweet)
0.5 kilograms of apples (any variety can be used),
0.5 kilograms of sugar.

Wash the pears and apples and then peel them.

Cut the fruit into small pieces. Place the chopped apples and pears in a bowl.

Add granulated sugar and a little water.

Place the bowl of fruit and sugar on the fire and, stirring constantly, bring to a boil.

Then reduce the heat and simmer the fruit for 30 minutes.

Then puree the ingredients using a blender.

And put it on the fire again for 30 minutes.

Slowly pour the finished apple and pear puree into jars. Let's put the lids on them for the winter.

Recipe 5: applesauce with orange in a slow cooker

Apples 300 g
Oranges 300 g
Sugar 400 g

Peel the fruits, place in a separate container, cover with sugar and leave for 2-3 hours. Place all ingredients in a multicooker bowl. Close the lid, use the Program Selection button to set the STEWING program, and use the Cooking Time button to set 1 hour. Press the Start button and cook until the end of the program.

Tip: if desired, oranges can be replaced with grapefruits or tangerines.

Recipe 6: apple and pear puree with lemon (step by step)

Homemade applesauce will be a wonderful winter treat not only for children, but also for adults. This puree can be used as a filling for homemade pies and pies or as a base for juice. Typically, 100% applesauce is very thick. In order for it to obtain the desired consistency, add pear puree. A pear is juicier than an apple, so adding pear juice will slightly dilute the applesauce and make it more tender and soft. The ratio of apples and pears is determined individually, according to taste. Proportionally, the number of pears should match the number of apples.

Apples 2 kg
Pears 2 kg
Lemon 1 pc.
Sugar 4 Glass

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

Wash the pears, peel them, grind them in a blender and squeeze out the juice. Mix apple and pear juices. Also mix apple and pear puree, add lemon juice, stir. Pour in sugar and dilute with the mixture of juices obtained by squeezing. Place the pan on the fire and bring to a boil, stirring gently.

Sterilize the jars and boil the lids. Divide the puree into jars.

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

After 20 minutes, remove the jars and roll up the lids using a seaming machine. Leave to cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: How to Make Sugar-Free Applesauce

apples - 3 kg;
water - 300 grams

I wash them thoroughly and immediately discard spoiled ones.

I cut the apples into slices and remove the middle. I don't peel apples. I put the slices in a saucepan (I have a three-liter one). Add 300 grams of water (or better yet, apple juice) and bring to a boil over low heat.

When heated, apples release juice, which usually covers all the apples, and they cook in their own juice. If the juice has not covered all the apples, after boiling you need to carefully mix them so that everything cooks evenly. Cook the apples until soft; after boiling, this will take about five minutes (depending on the variety and ripeness of the apples). All the juice is absorbed into the apples, leaving no free liquid in the pan.

After boiling, the apples become soft. We rub them through a sieve. If you have a food processor with a puree function, this will take one or two minutes.

We get such a delicate honey-colored puree; in appearance and taste, this is the same puree that we usually buy for small children.

The peel remains on the sieve, I throw it away.

I transfer the puree into a saucepan, cover with a lid, bring to a boil, and boil for one minute. I remove it from the heat, pour it hot into sterilized jars and seal it up.