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 prepared it before, only in 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, rinsed in a colander cold water- from salt, although in general this could not have been done - salt was practically not felt.

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 warmed it up 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 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.

Bon appetit!

Time: 80 min.

Servings: 3-4

Difficulty: 2 out of 5

Welcoming winter with applesauce cooked in a slow cooker

In any department of baby food you can find an army of small jars with carrot, apple, pear puree.

However, such a small jar of money is not at all small. And knowing the trend modern manufacturer profit literally from everything, doubts torment the soul: is it so good, this product?

Indeed, sometimes a beautiful label with the correct composition does not mean that the contents of the jar will correspond to the declared one.

Therefore, modern mothers rely more and more on themselves. Making your own complementary foods for a baby is not so difficult, especially if you cook applesauce in a slow cooker.

Yes, yes, we will cook exactly applesauce. After all, apples are “our” fruits, in season they are distinguished by sweet, juicy pulp and quite budgetary cost.

It is best to cook apple from these local fruits: they soften well and have a pleasant aroma. It is better not to use imported winter “wooden” varieties, especially if you want to feed your children with your own cooked product.

By the way, our recipe is useful not only for happy young parents. Applesauce - great option preparations for the winter.

It is pleasant to eat it with a spoon, and the rather dense consistency of the product allows the hostess to use it as a filling for pies, as well as serve it with pancakes or pancakes.

Just imagine: a hill of steaming pancakes, next to it is a bowl with an apple treat of the most delicate consistency ...

If you are preparing a blank for the winter, which only adults will use, you can add a pinch of cinnamon or vanilla to the product and pamper taste buds their loved ones.

So, whether you have children or just like to stock up on harvest season goodies for the winter, but you have decided to make applesauce.

Then let's talk about the main ingredient - apples. Their variety is responsible for the color, texture and taste of the finished mass. Red apples will provide the workpiece with a more saturated and bright color, green apples - pale pale.

By the way, for young children, complementary foods are best made from green fruits: red ones can cause allergies.

Sweet apple puree can be prepared without adding sugar at all (the same applies to the preparation of the workpiece as baby food - sugar is contraindicated for crumbs).

If the basis of your dish is sour varieties, you can add sugar in a ratio of 1:0.5 (half a kilo of sugar per 1 kg of fruit).

Step 1

Wash the fruits, cut out the seeds. Cut into quarters. Cut the peel or not - decide for yourself. In the process of cooking, the fruits soften along with the peel, and then the whole mass is crushed, so that you won’t even notice traces of the skin in the finished form.

Another thing is that all those substances accumulate in the peel, the entry of which into the body, especially a child, is undesirable. If you are not sure how exactly the seller grew the fruits and what he fertilized, then it is better to cut the peel.

Well, if the fruits grew on your backyard, and you know for sure that you didn’t sprinkle the trees with any chemicals, you can leave the skin.

Fill the bowl of the multicooker “to the eyeballs” with chopped apples. During the heat treatment process, the mass will still settle, losing about a quarter of its height.

Step 2

Pour water into the bowl. The amount of liquid depends on the juiciness of the fruit. If the fruits are juicy, 50 ml is enough, and if they are mushy, take 100 ml.

Start the “Extinguishing” mode for 1 hour. If you want to make more mashed potatoes at a time for the winter, you can add apples to the bowl in the process, because the steamed fruits will “sit down”.

There is no child in your family? Then feel free to add sugar to the apples, and stew the already sweet mass. Determine the amount of sugar in proportion to your preferences and the degree of acidity of the actual raw apples.

Step 3

On a beep, open the lid. Softened fruits must be smashed until a uniform texture is obtained. We will do this with an immersion blender.

Transfer the hot mass from the bowl to a deep bowl or pan (this is done in order not to damage the non-stick coating) and bring to a homogeneous porridge-like consistency.

Some manufacturers equip their multicooker models with ceramic-coated bowls. If you are lucky enough to be among the owners of such a device, you don’t have to deal with shifting: you won’t scratch ceramics with a blender.

Step 4

Return the applesauce to the multicooker bowl. Next, we need to bring it to a boil. The “Extinguishing” program will help us in this again, and the time will depend on the power of your model.

As a rule, the puree boils within 5-7 minutes. The boiling apple mass “puffs” and splashes, so if you hear characteristic “splashes”, the device can be turned off. Open the lid very carefully so that hot splashes do not hurt you.

Step 5

The last stage: the distribution of mashed potatoes for the winter in prepared jars. By the way, while the apples are stewing, you can cook jars.

filled fragrant delicacy roll up the jars with lids, wrap them in a blanket and release them only when the container has completely cooled down.

It is believed that applesauce is perfectly stored when room temperature. You can check the validity of this statement, or take no chances and send the jars to the traditional places for storing blanks for the winter - the basement or cellar.

Calories: Not specified
Cooking time: Not indicated

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

Ingredients:
- apples.

Recipe with photo step by step:

We carefully select apples - according to variety and degree of ripeness. (I have apples White filling". Not large, but all ripe and very sweet.)

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

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

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

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

After 20 minutes, after the signal, open the lid and mix the apples with a plastic spatula. Apples remain the same white color, but still raw - this can be seen from their appearance and yes, it tastes great. We close it again, again the “extinguishing” mode for 20 minutes.

During this time, the applesauce in the slow cooker will be fully cooked. At the same time, it will change color a little: it will become darker, a warm apricot shade will appear. But the puree itself will be very tender, airy. Be sure to try it so you know what goodies you will cover. Just don’t get too carried away with tasting, otherwise there will be nothing to put in jars.

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

Wipe hot sterilized jars dry with a clean towel and fill with puree. The puree is thick, so lightly tap the jars on the countertop to remove the accumulated air. We cover the jars with lids. We install in a wide pan with a flat stand at the bottom (or a plate). Pour hot water over the "neck" of the jar and put on fire. We sterilize - from the moment the water boils in the pan, 100-gram jars - 7 minutes, 200-gram jars - 10 minutes, and 0.5-liter jars - 20 minutes.

Carefully remove the jars from the pan in which they were sterilized, and roll up (screw) the lids. We turn the jars upside down and cool in this form.

Tips & Tricks:
A wonderful fact - for this blank, you can use ugly-shaped apples, and with cracks, and flattened ones. That is, all those fruits that are not so appetizing to eat are suitable for an applesauce recipe. But remember that it is impossible to process wormy, rotten, moldy apples, in any case (which is generally typical for other homemade preparations). The only requirement for apples is that they must be of the same variety and, of course, ripe.
Apples of the same variety behave in the same way when cooked - at the same time they become soft, at the same time they boil and become ready. The same is true for fruits of different degrees of ripeness, but of the same variety: ripe fruits will boil, which means they will be ready earlier than unripe ones. But unripe fruits are not sweet enough - puree can be sour.

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

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

Such a puree can also be cooked on the stove, but in a slow cooker the process is noticeably simplified - you do not have to worry that something will burn, stick to the pan, etc.
A slow cooker will greatly simplify the process of making applesauce.
The sequence of actions in the process of preparing apples can be slightly changed. One way is to start mashing the apple chunks right away instead of mashing them with a blender. If the pieces are first kneaded with a blender (as I did), then the process of preparing apples will be almost completed on this. If you first cook apples in a slow cooker, then after 20 minutes you will still need to grind the apples with a blender to get an airy homogeneous puree. Semi-prepared puree grinds much faster, so if you cook a large number of, it is better to grind after pre-cooking. But if you don’t want to interrupt the cooking process in the slow cooker later (for example, you just won’t have time for this), then we’ll use the blender before it.

If you don't have much puree and you intend to store it in the refrigerator, you can do without sterilizing the jars with it.

I want to say that the recipe for this apple puree is quite simple, it can be easily prepared at home. I cook in a slow cooker, which makes the whole process much easier. By the way, such a delicacy is perfect for a baby, although, I think, adults will not refuse it either!

For cooking I take ripe apples(you can also collect fallen fruits), boiled water, sugar (optional).

Ingredients:

1.5 kg apples
1-1.5 glasses of water
sugar as desired

Puree preparation

First of all, I carefully wash the apples. I peel them, cut out the seeds. I cut the blanks into about 4-6 slices.
I pour a glass of water into the multicooker bowl, set the “Extinguishing” mode for 1 hour. I wait until the water boils, and then spread apple slices(1.5 kg). If hard apples, then you need to add a little more water, but if they are very ripe and soft, less, otherwise the mass will be very liquid.
Stir occasionally to keep the apples from sticking to the bottom of the multicooker. If the slices are softened before the specified time, I leave the puree in the “Maintenance” or “Multi-cook” mode (90 ° C) for about 30 minutes. You can add sugar if you like.
Then I beat the slightly cooled apple mass with a blender. I put the puree into prepared clean jars. I send the blanks to the microwave for 10 minutes, set the lowest power (I have 100-180). After this treatment, the puree will last longer.
It remains only to close the jars with lids. Applesauce is ready! I keep the blanks in the refrigerator.

Bon appetit!

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- it's handmade caring mother. At the request of readers from the heading "" I will show how it is very easy to cook natural and inexpensive applesauce in a slow cooker at home, because apples are perhaps the most affordable fruits, especially now, in the season when they are local, not imported. Homemade applesauce will be more than just a replacement for you baby food in jars, but great dessert, addition to pancakes, stuffing in pies. If you are preparing applesauce for babies, then green apples are recommended, as they are less allergenic than red ones.

Ingredients:

chopped apples - a whole slow cooker
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 store jars at room temperature. My applesauce turned out to be quite thick like this.

I did not add sugar, I had sweet Arkad apples. In more sour apples I add quite a bit of sugar, 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.

Bon appetit!!!

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

Sincerely, .