Sugar-free canned apple puree. Applesauce without sugar for the winter. We pamper children and adults. Delicate baby apple puree for the winter with condensed milk

Cooking time: 40 minutes

Yield: 2 jars of 0.5 liters.

Applesauce is a favorite dish for children, both the smallest and older children. It often starts with the first complementary foods. Today we will prepare baby apple puree for the winter. Of course, a freshly prepared product cannot be replaced with completely canned food, even homemade, but sometimes they can be a way out when there is no time to cook.

Since salt and sugar are usually avoided for very young children, we will prepare applesauce for the winter for children up to a year without sugar - the recipe will be with additional sterilization of the finished product so that the product does not deteriorate.

How to cook applesauce for the winter at home for babies - a recipe with a photo step by step

Prepare the necessary ingredients. Apples, of course, are better to take sweet ones.

Peel apples and cut. If they darken quickly, you can drizzle them with lemon juice for a lighter puree color.

Put the chopped fruit in a thick-walled saucepan, add water and put on a slow fire. Simmer until completely soft, about 30 minutes.

While the apples are cooking, sterilize the jars in any convenient way (in a pot of boiling water, in the oven or microwave).

Blend apples in a blender until smooth. While stirring, boil the puree for another three to four minutes over low heat.

Fill the sterilized jars to the “shoulders” with hot puree, cover with sterile lids (do not roll up yet).

Put the jars in a saucepan, on the bottom of which you can put a small towel so that the jars do not knock in the future. Pour water into the pan up to the "shoulders" of the cans and put it on fire. Sterilize jars with mashed potatoes for 15-20 minutes.

After sterilization, carefully, without opening the lid, remove the jars from the pan and roll them up. Turn over, wrap and leave to cool.

Here is such a great recipe for applesauce for the winter at home for children, which you will certainly repeat more than once. You can store the product prepared according to it at room temperature, in a dry, dark place, away from heat sources (battery, kitchen).

Other recipes

In addition to the above, there are other recipes for apple puree.

Without sterilization

Ingredients

• Apples - 2 kg.
• Sugar - 250 g.
• Water - 250 ml.

Cooking time: 1 hour

Yield: 2-3 jars of 0.5 liters.

If you are preparing a blank for a small child, it is better to play it safe. Therefore, if you do not want to use additional sterilization, then in this case add sugar to the puree. Moreover, it is not so much needed for sweet apples.

Wash, peel and cut apples. Put apples in a thick-walled saucepan, add water and cook over low heat for 30-40 minutes until soft. Then beat with a blender until a homogeneous puree, add sugar, boil for 10 minutes and arrange in sterilized jars. Cover with sterile lids, roll up, turn over, wrap and leave to cool.

Through a meat grinder with peel

Ingredients

• Apples - 1 kg.
• Sugar - 200 g.
• Water - 200 ml.

Cooking time: 1 hour

Yield: 1 jar 0.5 l.

For those who want to spend even less effort, making applesauce for the winter is the easiest recipe in which there is neither sterilization nor the peeling step of apples.

Wash the apples thoroughly, remove the cores from them. Put in a thick-walled saucepan, add water and sugar and cook over low heat for about 50 minutes. Beat with a blender. Boil the resulting puree for 5 minutes, arrange in sterile jars, roll up, wrap and leave to cool.

Safety rules for feeding children homemade puree

And now we will answer the most important question of parents - how to cook applesauce for a child for the winter, as well as how to store it so that it does not harm health.

Let's say right away that this is possible if the following conditions are met:

• Do not neglect the thorough and long sterilization of cans (lids cannot be boiled for a long time, the gum may deteriorate), as well as additional sterilization of the finished product
• Fruit should be washed thoroughly using a stiff brush.
• The blanks should be stored in a dry and dark place, at room temperature, and preferably cool. Only jars with screw caps can be stored in the refrigerator; rolled-up lids can deteriorate the gum when stored in the cold. Do not store blanks in the kitchen, where heat comes from the stove, as well as next to the batteries.
• Be sure to try the product before giving it to your baby!
• Brief boiling of the finished product kills some disease-causing microbes, and even destroys the botulinum toxin. That is, in winter, having opened a jar, it is worth heating the mashed potatoes in a thick-walled saucepan until it boils, and then cool it again. This will not affect the taste in any way, but it will be an excellent reinsurance. To be clear, this method is applicable only if the puree is completely normal in texture, taste and smell, and you just want to play it safe. If there is the slightest doubt - a swollen lid, a sour taste or smell - such a product is definitely worth throwing away and not risking boiling.

Delicate, incredibly tasty applesauce at home is easy to prepare! Check out our collection of recipe ideas.

Kids love applesauce so much. And how many vitamins are in it! Stock up on this wonderful dish for the winter.

• Apples 1 kg
• Lemon 1 pc
• Sugar 3 tsp

For cooking we need: apples, sugar and lemon.

Peel the apples from the pits, peel and cut into slices.

Cut the lemon in half and squeeze out the juice.

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

Pasteurize jars.

Grind the welded blocks in mashed potatoes with a blender. Boil some applesauce again.

Fill jars with puree and close lids. Place the jars for 5 minutes with the lid down, then put in the usual position.

Recipe 2, step by step: gentle homemade applesauce

It is best to use apples of summer varieties 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, then use sweet apples, then take less sugar.

• Apples - 2 kg.
• Sugar sand - 200 gr.
• Water - 100 ml.

Wash the apples. I do not 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 mashed potatoes will cook.

Sprinkle the chopped apples with sugar. Stir.

It remains to wait until they start up the juice. In my experience, I can say that this can take from one to 2 hours of time.

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.

Simmer over low heat for about 1 hour, stirring with a spatula or spoon. As soon as you see that the apples are boiled soft, but the skins are still visible, we can assume that the puree is ready. Turn off the heat and let the puree cool down. Grind the cooled apple puree with an immersion blender until smooth.

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

For long-term storage, it is advisable to take them out to 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 cake.

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

Applesauce is loved not only by kids, but also by adults - this is really an unusually tasty and healthy treat. And if it is also cooked at home, it turns out to be a fabulous treat. But today's recipe will definitely surprise you with the result - Nezhenka applesauce fully justifies its name: it is a very delicate dessert that just melts in your mouth.

This homemade apple puree contains sweetened condensed milk, thanks to which the finished dish has an amazing creamy taste, a pleasant silky texture and a delicate fruity aroma. You can eat it just like that as a dessert, use it as an addition to pancakes or pancakes, and even layer cake layers.

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

To prepare a gentle and very tasty applesauce, take apples, condensed milk, granulated sugar and water. Apples are suitable for absolutely any variety, even if not ideal: wrinkled, soft ... The main thing is not to be rotten. By the way, I advise you to use sweet and sour or even sour apples so that the finished applesauce is not too sweet. 3 kilograms is already in a purified form.

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

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

When the fruit slices are almost completely boiled, we break through the apple mass with a submersible blender. If you do not have it, 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 applesauce and mix everything well.

Actually, that's all - the recipe for Nezhenka applesauce is very simple and uncomplicated. It remains to decompose the finished delicacy into sterile jars - I got about 2.5 liters. Personally, I find it best to sterilize the jars in the microwave. To do this, 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 cans 0.5-1 liter). Boil the lids for about five minutes. My little one loves fruit puree very much, but for some reason it’s always in portioned small jars (from under store-bought puree) - they say that it’s tastier for them.

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

Applesauce Nezhenka 100% justifies its name: it is unusually tender, smooth, moderately sweet. The mother-in-law, by the way, said that she had never tried anything like this in her life - what a delicious and fragrant applesauce.

Recipe 4: homemade applesauce with pear

• 0.5 kilograms of pears (pears should be used ripe varieties and to be sweet),
• 0.5 kilograms of apples (you can use any variety),
• 0.5 kilograms of sugar.

Pears and apples will be washed, and then peeled.

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

Add granulated sugar, a little water.

Put the bowl with fruit and sugar on the fire, and, stirring constantly, bring to a boil.

Then we reduce the fire and boil the fruit for 30 minutes.

Then puree the ingredients with a blender.

And once again we will send to the fire also for 30 minutes.

Ready-made apple-pear puree decomposed slowly into jars. Wrap them up for the winter.

Recipe 5: Applesauce with Orange in a Slow Cooker

• Apples 300 g
• Oranges 300 g
• Sugar 400 g

Peel the fruits, put in a separate container, cover with sugar and leave for 2-3 hours. Put all the ingredients in a multicooker bowl. Close the lid, use the Program selection button to set the STEW program, use the Cooking time button to set 1 hour. Press the Start button, 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 treat in the winter, 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. Usually 100% applesauce is very thick. In order for it to get the desired consistency, mashed pear is added. A pear is juicier than an apple, so the added pear juice will dilute the applesauce a bit and make it more tender and soft. The ratio of apples and pears is determined individually, to taste. In proportion, the number of pears should match the number of apples.

• Apples 2 kg
• Pears 2 kg
• Lemon 1 pc.
• Sugar 4 glass

Rinse apples, peel. Grind in a blender. Squeeze out the resulting puree, drain the juice into a separate bowl.

Rinse the pears, peel, also chop in a blender and squeeze the juice. Mix apple and pear juices. Also mix apple and pear puree, add lemon juice, mix. Pour sugar and dilute with a mixture of juices, which was obtained by squeezing. Put the saucepan on the fire, bring to a boil, stirring gently.

Sterilize jars, boil lids. Divide puree into jars.

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

After 20 minutes, remove the jars, roll up the lids with a seamer. 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

Carefully mine, spoiled immediately discarded.

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

When heated, apples release juice, usually it covers all the apples, and they are boiled in their own juice. If the juice does not cover all the apples, after boiling, you need to gently mix them so that everything boils evenly. Cook the apples until soft, after boiling it will take about five minutes (depending on the variety and ripeness of the apples). The juice is all absorbed into the apples, no free liquid remains in the pan.

When boiled, the apples become soft. We wipe them through a sieve. If there is a processor with a mashing function, then it will take one to 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 put the puree in a saucepan, cover with a lid, bring to a boil, boil for one minute. I take it off the heat, pour it hot into sterilized jars and roll it up.

Good afternoon, my dear subscribers and readers - fans of healthy eating!

You know, for the second season I have not been making blanks that must undergo preliminary heat treatment. I just don't understand what is it for? After all, most vitamins and minerals in foods are destroyed at high temperatures. Thus, by eating home-cooked preparations, we just simply fill our stomach, but do not supply the body with the necessary nutrients. This is a separate big topic for conversation.

I make blanks only in frozen form, starting with berries, ending with tomatoes and mushrooms.

But today I still had to make an exception to all my rules. Since the apples this year were simply “overwhelmed” (as the cat Matroskin from Prostokvashino would say), I urgently had to save the harvest. We eat a lot of apples, give them a lot to our friends and acquaintances, but this did not help either, our apples began to deteriorate.

I thought, I thought, how to make the preparation as useful as possible, and even quick to prepare, and I came up with it. Now I am sharing the recipe with you. The very idea of ​​cooking applesauce without sugar belongs to my mother, a culinary wizard and a supporter of a healthy lifestyle. Everything else (speed and technology) I invented myself. I recommend making such a blank with just two ingredients if you have nowhere to put your apple harvest.

Cooking applesauce without sugar

Ingredients:

• Apples sweet varieties
• Water - a little (per kg of processed apples - ½ cup or a little less)
• You can add cinnamon if desired (I did not add anything)

My cooking method:

1. My apples, peel, remove the seed nest and put in a container

2. Add water and bring our apples to a boil

3. Cook until soft (7 minutes was enough for me), stirring occasionally

4. Without removing from heat, make puree with a blender (you can use a mashed potato press, but in this case, apple pieces will remain, and the puree will not be homogeneous)

5. Bring the puree to a boil and immediately remove from heat

Ready! As you can see, everything is simple, fast and as useful as a heat-treated product can be. The only good thing is that it is of home origin, without any additives and preservatives :)

6. We lay out the hot puree in sterile jars, tightly cork with sterilized lids, cool at room temperature and send to a cool place until it is used. I have jars in the refrigerator, because there are not so many of them.

Honey or cane sugar can be added to applesauce immediately before drinking, to taste. It just won't be necessary.

Puree can be used as a filling for sweet pastries.

Good luck with your cooking! I look forward to your comments.

Join my groups

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

Apple blanks for the winter - the best recipe for apple jam

Harvesting apples for the winter, we try to choose the best and most delicious recipes for jam, jam, 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 harvesting jam from apples for the winter according to the best and most delicious recipe

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

Cooking the most delicious jam from apples for the winter according to the best recipe

1. Wash the apples, remove the core from them and cut into quarters, add sugar 2 to 1, mix.

   

2. Candied apples should be allowed to brew for 30 minutes so that the juice stands out. Heat for 5-7 minutes, stirring until the sugar is completely dissolved.

   

3. Grind apples in a blender.

   

4. Put the mass on fire, add 0.5 tsp. cinnamon, cook for 10 minutes. To get a thicker jam, you need to cook longer until the desired consistency is obtained.

   

5. Roll hot jam into jars and store in a dark place.

   

6. Bon appetit!

   

Delicate 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 children's food and adults like it. 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, used as a filling for pies or cream for cakes. There are different recipes for making applesauce for the winter, which you can cook at home.

Ingredients for making sweet tender apple puree with condensed milk for the winter:

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

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

1. Remove the skin from the fruits, cut them into slices, put them in a cooking container, add water, bring to a boil and cook over low heat, stirring occasionally, until the apples are soft.
2. Let the mass cool and wipe it through a sieve or grind it in a blender.
3. We put it in a saucepan, put sugar, mix, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue to cook for another 5 minutes. Taste and add sugar if needed. Cook for another 10-20 minutes. At the end of cooking, we increase the fire, turn it off after the mass boils violently.
4. Put the puree into sterilized jars and roll them up with lids.

Delicate apple puree for the winter with condensed milk is a recipe that adults and children will love. According to the same recipe, you can make mashed potatoes without milk, only from apples alone. From sour fruits, harvesting apples for the winter turns out to be more fragrant and bright in taste.

Apple compote for the winter in 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. Fruits for making compote are best taken sweet and sour, ripe, but not overripe. They must be large and without defects.

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

• Sugar
• apples

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

1. Large apples are thoroughly washed, the skin is peeled off, the core is removed. Peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits are preserved whole. Delicate skin can not be removed.
2. Apples prepared for compote are placed in cold water, slightly acidified or salted. Do not keep apples in water for more than half an hour.
3. Before going to jars, apples are blanched for 6-7 minutes, and then cooled in ice water.
4. The water in which the apples were blanched does not need to be poured out; syrup is prepared on it.
5. The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
6. Apples are placed in jars up to their shoulders and poured with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
7. Banks are covered with lids and put on sterilization: for 15-20 minutes 0.5 l cans, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
8. You can roll up jars without sterilization, pouring apples with hot syrup 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.
9. Banks are rolled up with sterile lids using a seaming key.

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

Sugar-free apples for the winter - recipe blanks for losing weight

Sugar is contraindicated for losing weight, recipes for harvesting apples for the winter without sugar are for them. Sugar-free apples can be used as an independent dish and for making desserts, compotes and pastries.

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

• Apples

How to make harvesting apples for the winter according to a sugar-free recipe for losing weight

1. The skin is peeled from the fruit 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.
2. Roll up preservation, cool, store in a refrigerator or cellar.

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

Blanks for pies - 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 prepared simply, one liter jar is enough for the pie.

Ingredients for harvesting apples for the winter "Five Minute" for pies

• 1 kg of apples;
• 150-200 grams of sugar.

The sequence of preparation of blanks for apple pies for the winter "Five Minute"

1. A thick peel from apples can be peeled off, it is not necessary to cut off a thin one, the core should be cut out. Prepared apples are cut into cubes, covered with sugar until juice is released (2 hours or more, overnight).
2. We put the apples on the stove to boil.
3. You do not need to cook, after the start of a rapid boil, the apples are laid out in sterile jars. You need to take the mass in places where they gurgle.
4. 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 slices, fresh in taste, you can make mashed potatoes 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 cook apples for the winter in jars without sterilization quickly and without hassle? You can preserve them whole or cut into pieces.

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

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

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

1. Make syrup from water and sugar.
2. Fill jars up to shoulder length with apples.
3. Pour syrup into jars with apples to the very top.
4. After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
5. 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 to cool and sent to be stored for the winter.

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

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

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

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

Apples should 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 adhesive tape so that they do not fall apart).

When laying apples in several rows, you need to make sure that the stalk does not damage the fruit. It is also recommended to shift the rows with cardboard.

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

Another way is to store apples by covering them with sand, sawdust, and hardwood shavings. Sprinkled with dry straw, they are well preserved, 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 preserve apples without sugar, without sterilization in jars of different sizes.

Apples (peeled) - 1 kg

Water - 80-100 ml (as needed)

Cinnamon / spices - optional

• 39 kcal

Cooking process

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

This preparation is universal. Sugar-free apple puree can be used both as a filling for baking, and 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. Choose apples for harvesting sugar-free puree with sourness, rather sour than sweet, crispy and juicy - puree made from such apples will turn out to be the brightest in taste and less demanding on storage conditions.

Rinse the apples and remove the stalks and seed pods. After cutting the apples, immediately proceed to their heat treatment (so they do not have time to darken) or soak 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 goes in easily and the pieces are soft, it's done.

I like to combine both options for processing apples. Stewed apples make an airy, juicy puree, and the addition of baked apples adds light caramel notes to the taste.

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

If desired, add spices to taste in the finished puree. I add some ground cinnamon.

Place the puree back into the saucepan. Bring the sugar-free apple puree to a boil, stirring constantly.

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

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

Then cover the jars with mashed potatoes with boiled lids, roll up and wrap until completely cool.

Applesauce without sugar for the winter is ready. Have a delicious winter!

Applesauce without sugar for the winter

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

Sugar free apples

We have already talked more than once about how to save apples for the winter: this is apple compote, and other delicious apple preparations. But all these recipes include some amount of sugar, some more, some less. Today we 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 blanks from sugar-free apples can be stored in the apartment in winter.

Recipe 1

Recipe 2

Jam from apples 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. Boil the resulting puree until it thickens well, make sure that it does not burn. Then, in a warm form, decompose it into sterilized jars and, closing it with boiled lids, pasteurize at a temperature of 100 ° C half-liter jars - 151 minutes, liter - 20, 3-liter - 30. Apple jam can be stored for a year.

Apple pastille without sugar

Peel apples of any degree of ripeness, cut into slices, put in a saucepan, add a little water to the bottom, cover and boil over low heat, then cool and wipe through a colander. Lubricate the surface of the kitchen board with a very thin layer of vegetable oil and rub it thoroughly with a dry gauze swab. Put applesauce on the board in an even layer (not thicker than 0.8 cm - otherwise it will dry for a long time) and put in the sun or a draft. On the second day, when the puree dries a little, the board can be placed at an angle.

Sugar free apple puree

Antonovka soaked in jars

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

Sour apples, cut into slices, and pumpkin, cut into pieces, steam 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 with stirring to 90 ° C and spread it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

About 1 kg of dry apples is obtained from 10 kg of fresh apples.

Apples cut into circles or slices are peeled (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. You need to dry apples at a temperature of 75-80 ° C, with the door open, for 6-8 hours. Stir apple slices occasionally. Properly dried apples have a light cream color, the slices are soft and elastic.

Sugar-free apple preparations - Viennese dacha

Sugar-free apple blanks We have already talked more than once about how to save apples for the winter: this is apple compote and other delicious apple blanks. But all these recipes include some

Apple preparations WITHOUT sugar!

We save the harvest of apples - 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 blanks can be stored in the winter in the apartment.

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

Canned apples without sugar recipe 1

Peel the apples and, cutting them into slices, put them in two-liter and one-liter jars. Fill the jar to the top with boiling water (without sugar) and, having covered with a lid, leave for three minutes, then drain the water and pour boiling water again. After repeating the procedure three times, roll up the jar with a lid.

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 and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Jam from apples 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. Boil the resulting puree until it thickens well, make sure that it does not burn. Then, in a warm form, decompose it into sterilized jars and, closing it with boiled lids, pasteurize at a temperature of 100 ° C half-liter jars - 151 minutes, liter - 20, 3-liter - 30. Apple jam can be stored for a year.

Apple pastille without sugar

Peel apples of any degree of ripeness, cut into slices, put in a saucepan, add a little water to the bottom, cover and boil over low heat, then cool and wipe through a colander. Lubricate the surface of the kitchen board with a very thin layer of vegetable oil and rub it thoroughly with a dry gauze swab.

Put applesauce on the board in an even layer (not thicker than 0.8 cm - otherwise it will dry for a long time) and put in the sun or a draft. On the second day, when the puree dries a little, the board can be placed at an angle.

After three days, pry off 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 marshmallow in a pile, sprinkle lightly with powdered sugar, roll tightly into a roll, put in a plastic bag and place in the refrigerator.

Well washed, cut into small slices apples without cores and stalks, put in a saucepan, on the bottom of which a little water is poured, slowly boil for a couple under a 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. Kissels and sauces are prepared from mashed potatoes for dessert, meat and lenten dishes

Antonovka soaked in jars

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

Apple-pumpkin puree without sugar

1kg apples, 1kg pumpkin, 1 teaspoon lemon or orange zest, sugar optional. Sour apples, cut into slices, and pumpkin, cut into pieces, steam 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 with stirring to 90 ° C and spread it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

About 1 kg of dry apples is obtained from 10 kg of fresh apples. Apples cut into circles or slices are peeled (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. You need to dry apples at a temperature of 75-80 ° C, with the door open, for 6-8 hours. Stir apple slices occasionally. Properly dried apples have a light cream color, the slices are soft and elastic.

Apple preparations WITHOUT sugar!

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

12 win-win ways to harvest apples for the winter

Which apples will "survive" until spring

1. Dried apples

• outdoors
• 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 our selection of fruit and vegetable dryers

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

2. Soaked apples

The easiest urination recipe:

1. Put blackcurrant and cherry leaves in 3-liter jars, on them - apples with tails in rows, shifting each row of fruits with leaves.
2. Pour in brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
3. After the appeared foam settles, you can close the jars with nylon lids and take them out to 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, tarragon. For example, the author of the recipe Apples soaked, juicy, liquid each time experiments with herbs. Some housewives make pickled apples with cabbage or lingonberries.

3, 4, 5. Puree, jam and marmalade

The puree is quick and easy to make.

applesauce recipe

1. Pour the peeled and core apples with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes depending on the variety of apples (early ones boil faster).
2. As soon as the apples are boiled, put them in a colander and let the water drain.
3. Add sugar to the remaining pulp and cook for 5 minutes, stirring. The density of the puree can be adjusted using apple broth, which is drained from apples.
4. Place hot in sterilized jars and roll up. Invert onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 l jars of puree are obtained.

For baby food, sugar can be omitted, then the puree must be pasteurized.

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

1. Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes to an hour, depending on the density that is needed.
2. Put hot jam in prepared and heated jars and roll up. Invert onto lids to cool and wrap.

For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.

6 and 7. Jam and jam

Recipe for apple jam with walnuts and spices

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

1. 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.
2. Then take out the lemon and bay leaf, add the chopped walnut and cook for another 15 minutes. At the end, if desired, you can add peppercorns.

It turns out fragrant tender jam with spicy notes.

8. Apple compote

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

• Option 2. Put prepared apples in jars (whole, halves, slices, slices), 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 fill. Sugar per 3 liter jar - 200-300 g to taste.
• Option 3. Put apples in jars, pour warm water and pasteurize at 85 ºС: 1 liter jars - 15 minutes, 3 liter jars - 30 minutes. Can be without sugar.

To enrich the taste, red or black currants, chokeberries, cherries, lemons, cloves, cinnamon, dry white wine or citric acid at 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)

1. Grate apples, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of 20-30ºС with occasional stirring with a wooden spoon.
2. Then strain, add, if desired, more honey or sugar 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).
3. Ready vinegar filter, store in the refrigerator.

11 and 12. Pouring and tincture

homemade apple pie recipe

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

In the "apple" notebook of the hostess

• Apple jam is considered ready if the fruits themselves become transparent, and the syrup begins to be covered with a slightly wrinkled film
• Apple jam is ready when the hot drop immediately thickens on a cold surface.
• Jam can be considered ready if, when a wooden spatula is drawn 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 blanks must be sterilized
• The most delicious compotes are obtained from sweet and sour apples, for the preparation of alcoholic beverages it is better to take sour ones, and for apple cider vinegar - only sweet varieties.
• For pickling, apples of sweet varieties are more suitable.

See how much can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can still be pickled, seasonings for dishes, marshmallows and jams, jelly and candied fruits can be made from them ...

And our summer residents also offer their original recipes.

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

Apples for the winter: 12 win-win ways to harvest

Summer is behind us, and here it is - the fertile 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, mashed potatoes, jam, for pies without sugar. How to store apples in winter at home

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

Apple blanks for the winter - the best recipe for apple jam

Harvesting apples for the winter, we try to choose the best and most delicious recipes for jam, jam, 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 harvesting jam from apples for the winter according to the best and most delicious recipe

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

Cooking the most delicious jam from apples for the winter according to the best recipe

Delicate 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 children's food and adults like it. 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, used as a filling for pies or cream for cakes. There are different recipes for making applesauce for the winter, which you can cook at home.

Ingredients for making sweet tender apple puree with condensed milk for the winter:

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

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

1. Remove the skin from the fruits, cut them into slices, put them in a cooking container, add water, bring to a boil and cook over low heat, stirring occasionally, until the apples are soft.
2. Let the mass cool and wipe it through a sieve or grind it in a blender.
3. We put it in a saucepan, put sugar, mix, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue to cook for another 5 minutes. Taste and add sugar if needed. Cook for another 10-20 minutes. At the end of cooking, we increase the fire, turn it off after the mass boils violently.
4. Put the puree into sterilized jars and roll them up with lids.

Delicate apple puree for the winter with condensed milk is a recipe that adults and children will love. According to the same recipe, you can make mashed potatoes without milk, only from apples alone. From sour fruits, harvesting apples for the winter turns out to be more fragrant and bright in taste.

Apple compote for the winter in 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. Fruits for making compote are best taken sweet and sour, ripe, but not overripe. They must be large and without defects.

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

• Sugar
• apples

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

1. Large apples are thoroughly washed, the skin is peeled off, the core is removed. Peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits are preserved whole. Delicate skin can not be removed.
2. Apples prepared for compote are placed in cold water, slightly acidified or salted. Do not keep apples in water for more than half an hour.
3. Before going to jars, apples are blanched for 6-7 minutes, and then cooled in ice water.
4. The water in which the apples were blanched does not need to be poured out; syrup is prepared on it.
5. The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
6. Apples are placed in jars up to their shoulders and poured with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
7. Banks are covered with lids and put on sterilization: for 15-20 minutes 0.5 liter cans, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
8. You can roll up jars without sterilization, pouring apples with hot syrup 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.
9. Banks are rolled up with sterile lids using a seaming key.

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

Sugar-free apples for the winter - recipe blanks for losing weight

Sugar is contraindicated for losing weight, recipes for harvesting apples for the winter without sugar are for them. Sugar-free apples can be used as an independent dish and for making desserts, compotes and pastries.

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

• Apples

How to make harvesting apples for the winter according to a sugar-free recipe for losing weight

1. The skin is peeled from the fruit 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.
2. Roll up preservation, cool, store in a refrigerator or cellar.

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

Blanks for pies - 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 prepared simply, one liter jar is enough for the pie.

Ingredients for harvesting apples for the winter "Five Minute" for pies

• 1 kg of apples;
• 150-200 grams of sugar.

The sequence of preparation of blanks for apple pies for the winter "Five Minute"

1. A thick peel from apples can be peeled off, it is not necessary to cut off a thin one, the core should be cut out. Prepared apples are cut into cubes, covered with sugar until juice is released (2 hours or more, overnight).
2. We put the apples on the stove to boil.
3. You do not need to cook, after the start of a rapid boil, the apples are laid out in sterile jars. You need to take the mass in places where they gurgle.
4. 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 slices, fresh in taste, you can make mashed potatoes 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 cook apples for the winter in jars without sterilization quickly and without hassle? You can preserve them whole or cut into pieces.

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

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

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

1. Make syrup from water and sugar.
2. Fill jars up to shoulder length with apples.
3. Pour syrup into jars with apples to the very top.
4. After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
5. 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 to cool and sent to be stored for the winter.

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

With a good harvest of apples, the question arises of storing them in the winter at home. Subject to the rules, apples retain their freshness throughout the winter and will be a good vitamin help for spring beriberi.

The first rule is the careful collection of apples along with the stalk, the absence of dents and other defects on the fruits, the preservation of natural plaque on their surface.

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

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

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

Apples should 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 adhesive tape so that they do not fall apart).

When laying apples in several rows, you need to make sure that the stalk does not damage the fruit. It is also recommended to shift the rows with cardboard.

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

Another way is to store apples by covering them with sand, sawdust and hardwood shavings. Sprinkled with dry straw, they are well preserved, 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 preserve apples without sugar, without sterilization in jars of different sizes.

Apples for the winter - blanks in jars

Apples for the winter in jars - preparations according to the best recipes - compote, mashed potatoes, jam, for pies without sugar. How to store apples in winter at home How to store apples for the winter, how to make them