Apple puree

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Ingredients

Apples
Water
Sugar

Cooking method

  • Approximately 1.5 kg. peel the apples from the tails, but leave the core and bones (there is a lot of pectin in them), cut coarsely, put in a saucepan, pour 200 ml of water, and put on high heat until boiling, then reduce the heat and cook until the apples are boiled for 10-15 minutes, maybe less, see for yourself.
  • Wipe the boiled apples through a sieve, weigh the resulting applesauce, transfer to a saucepan, add sugar by weight of the puree (or according to taste), and set to cook for 40 minutes, see for yourself how the puree will thicken and change color. Remember to stir constantly and skim off the foam if necessary.
  • Put the mashed potatoes in jars, close the lids, and put on the lids until they cool.
  • Applesauce thickens very well. The filling for the pies is wonderful.

Note

Check out my recipe for canned cranberry puree. It's been 2 weeks now, and my puree still doesn't sink to the bottom of the jar after turning over, it's so strong. you can cut.
And tasty - sweet and sour and with a slight bitterness of wild berries. Children for bread - just right.

Bon Appetit!

Dana
And I changed this recipe over time. Once there were a lot of apples, but I didn't stock up on sugar. (This is back in those years when it was necessary to stock up).
I took the apples, peeled them from the core, boiled them a little until softened, rubbed them, and then added sugar to almost half of the weight of RAW apples, brought them to a boil and rolled them into jars. I didn't even sterilize the cans, I just washed them and doused them with boiling water.
It turned out just class! Puree almost did not change color to dark, thick enough to put in pies and ... pleasantly sweet taste. Ate with a bang. Now I do this every year.
Its main advantage is not cloyingly sweet. You can just eat it with a spoon from a can, like a dessert. The rolled up banks stand all winter in the apartment, do not deteriorate. I forgot about one - so it stood for 2 years, until it was found. Delicious, not spoiled.
Crochet
Quote: Admin

Check out my recipe for canned cranberry puree. It's been 2 weeks now, and my puree still doesn't sink to the bottom of the jar after turning over, it's so strong. you can cut.

Tanyushano matter how hard I tried, I could not find the recipe for your cranberry puree ...

Admin
Quote: Krosh

Tanyushano matter how hard I tried, I could not find the recipe for your cranberry puree ...

Inus, and I myself have already forgotten where it is and when I did it I'll look for it - then I will answer
Venera007
I was also interested in the recipe for cranberry puree
Admin

The principle of cooking cranberry puree is exactly the same as that of apples, the puree thickens well from its own pectin.
For sweetness, add sugar to taste.

Apple pureeNatural berry jelly (hot method)
(Admin)

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