Apfelmus (applesauce)

Category: Culinary recipes
Kitchen: german
Apfelmus (applesauce)

Ingredients

Apples not treated with paraffin, formaldehyde, etc. lot!

Cooking method

  • Apfelmus - applesauce. Apples are useful in any form. Everyone loves them and the Germans are no exception! My little 12.5% ​​Germans enjoy this puree every morning.)))
  • For a long time, apples in the country have ripened, I propose to make mashed potatoes from baked apples and use for:
  • -addition to meat and potato pancakes Rievkooche
  • - children of early and late))) age
  • -cooking marshmallow / marshmallow / souffle
  • -fills in baked goods
  • Wash the apples well, remove the middle, leave the skin, because our apples, cut into pieces, bake in the oven for 150-200g as you like for about 40 minutes, when a lot of juice is formed, it's time to mix everything and put it back in the oven when the apples decreased by half and the juice became a kind of syrup (glossy and rich) with an immersion blender, we puree ..... roll it up into jars hot or cool the container with mashed potatoes in the sink from the cold. water for several water changes and freeze in portions. I always freeze. With 10 liters of a bucket of apples, 3 liters of puree comes out.
  • Apfelmus (applesauce)
  • We cleaned it, put it in the oven. We apply it with a huge mountain, since it will decrease by 2 times:
  • Apfelmus (applesauce)
  • It's time to mix the first time:
  • Apfelmus (applesauce)
  • After stirring it looks like this, returned to the oven.
  • Apfelmus (applesauce)
  • It's time to stir a second time:
  • Apfelmus (applesauce)
  • We puree:
  • Apfelmus (applesauce)
  • We lay out in containers, I have silicone molds and put them in the freezer until they harden:
  • Apfelmus (applesauce)
  • This is how they look after the freezer:
  • Apfelmus (applesauce)
  • If on top (while it is baking in the oven) the skin of some pieces burns, the burnt skin is thrown away, we eat the pulp from it))
  • You can not bake them, but in a pressure cooker process them for 5 minutes by adding 50 milliliters of water ..... but baked apples are considered the most useful for the digestive tract, besides, the taste is richer than stewed ones. Now about the spices. You can add cinnamon, but it is better not to do this, because there will be a universal applesauce with apple flavor, it was necessary for potato pancakes - I got it and ate it, I wanted a marshmallow, and it smells like cinnamon, add in the soufflé for the cake - again, spices give an extra aroma , in general SPICES FOR TASTE! I always cook without spices, without sugar, without anything, just apples and nothing else!
  • Depending on the variety of apples, mashed potatoes are obtained of different consistencies and colors, from yellow, green to pink, brown. The use of apple peel has a significant effect on the color of the puree. And also the oxidizability of varieties in the air, let's say the apples were light yellow-green, but when they were cleaned they darkened slightly, when processed in the oven they became even darker, the puree will turn out to be almost reddish-brown and not light as originally thought.

The dish is designed for

by volume 3p less than the original

Time for preparing:

apple peeling + 1 hour

Cooking program:

oven

Note

Baked apples are sometimes considered healthier than raw apples. This is due to the fact that baked apples are better absorbed by the body, therefore they are able to deliver more benefits than raw apples.

However, while baked apples are better absorbed in the intestines, the process of baking apples itself has an adverse effect on the nutrients in the apple.
Due to the cooking process (heat treatment), some of the vitamins that apples are rich in are destroyed, which reduces their benefits.

On the other hand, baked apples are very good at helping with coughs, and they also stimulate the movement of the intestines.
If your health allows, eat apples more often. With regular and sufficient use, life expectancy can be significantly increased.

people who regularly consume baked apples are protected from the likelihood of a heart attack by 15%.

Rada-dms
And I bake in a glass dish with a lid, and nothing burns !! : rose: I roll it up in jars and wrap it up on the contrary, they somehow mature in jars and become so tasty :) They stand for several years, if the season, then a lot of jars are obtained.
What kind of apples you have, they are so beautiful! ?
NataliARH
The tip about the cover is good, thanks! Sometimes I have 1-2 pieces slightly darken at the edges, that is, cut pieces, well, this is a needle in a stack of apples))) so I have a bucket for one batch, but I think it will fit less with a lid, but I'll try to follow. year! I don't even know what kind of apples, at my parents' dacha, hares constantly eat them and we don't have apples, but my mother-in-law has 3-4 apples, I'll ask the variety if she remembers!
Rada-dms
NataliARH, thanks, on occasion, find out, I select varieties for planting! :)
toffee
NataliARH, why are you freezing? It takes up space in the refrigerator, and then defrost it again. And from the bank once, and took.
And what about 12.5% ​​Germans?
annnushka27
I also roll this mashed potatoes, now from the oven, now from the pressure cooker.
NataliARH
iris. ka, I have 3 freezers I freeze "the whole dacha" I do not like to bother with rolling the cans, besides, an open can of mashed potatoes can stand for 3 days in the refrigerator, which means the volume of the can should be small, there will be a lot of them ..... well, just it's more comfortable for me! I do not insist, I wrote that you can roll it up))))

12.5% ​​this is my husband's grandfather 100% German, and then on the dilution of blood))))
an_domini
Quote: Rada-dms

NataliARH, thanks, on occasion, find out, I select varieties for planting! :)
I can professionally advise, just write how many apple trees you are going to plant and for what purposes
annnushka27
Quote: NataliARH
I have 3 freezers
Ah, well then everything is clear, there are no questions. I also don't like messing around with cans, especially since cooking apples that have already been mashed, it’s still a pleasure, then it burns, then it "spits". And this year I sterilized the already rolled-up jars of puree in a pressure cooker, conveniently.
Vinokurova
oops ... it smells delicious))) thanks for the recipe!
NataliARH
AlenKa, to health)
marina-asti
NataliARHFor the last week I have been processing apples, which my mother gives me in baskets. It was the puree that was impatient (Pts I love the store in cans, but it cost like an airplane wing), so I searched the forum for recipes for a long time and this one was taken as a basis! I do the truth in the staff "steaming" - for lack of time, a little sugar and closed in jars of 0.5 liters! Out of "stupidity" I passed 6.5 and 2.5 to my nephews for testing - now the mashed potatoes are closed in children's jars from under mashed potatoes. Apples are boiled very well, I want to make a 2-component puree later by the same principle. Thanks from kids and adults!
NataliARH
This year I make mashed potatoes in a pressure cooker, due to the lack of time for the oven, and in the apartment it is hotter ... in a 5-liter stainless steel bowl of SV I tamp peeled apples well, pour in 0.5 glasses of water (or boiling water), choose any program under pressure 0.7 (or by default, if the pressure is not selected, but only one on all programs) ..... as soon as the pressure has accumulated and the countdown has started, I immediately turn off the pressure cooker and release the pressure, open and puree, then at your discretion put away for storage .... I freeze in containers

in the evening I make 3 bookmarks in the SV, about 1.5 buckets of apples-ranetki-half-crops
marina-asti
NataliARH, I also made more than half of the blanks in Shteba in stainless steel. I also mashed there. Fast, convenient and little dirty dishes)
When there were a lot of apples, I made them in the oven. I have a large deep baking sheet.
NataliARH
Marina,
Quote: marina-asti
deep baking sheet.
exactly! thanks for the idea!
Trishka
NataliARH, Natasha, thanks for the recipe, I'm just looking for a similar one!
Two questions:
Shouldn't the puree be brought to a boil again before putting it in the jars.
And can it be kept warm?
Vesta
Ksyusha, the author has not been on the forum since March.
Trishka
Yes, I already saw ...
Piano
Quote: Trishka

NataliARH, Natasha, thanks for the recipe, I'm just looking for a similar one!
Two questions:
Shouldn't the puree be brought to a boil again before putting it in the jars.
And can it be kept warm?

Canned puree spoiled in the heat, even after sterilization. I no longer practice, making mashed potatoes immediately cool and freeze.
Trishka
Quote: Piano
chill and freeze.
Unfortunately, there is no room in the freezer, so we are looking for an alternative ...
veterok
I am sterile in the microwave. I fill sterile jars with hot mashed potatoes, tighten with cling film and put them in a micra. When the puree in the jar starts to boil, the film rises in a dome. We take it out without removing the film, let it cool slightly until the film starts to be drawn into the jar and roll it up. Everything is fast. We put cans in the stove as many as will fit. Now I even do without covers, only with film. Stands in the storage room.

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