Natural Applesauce

Natural Applesauce

Category: Blanks

Ingredients
apples

Cooking method

• I want to share with you a wonderful recipe for natural applesauce! Something on the Bread Maker there are only recipes with the addition of sugar / cream / condensed milk. Yes, and on the Internet, too, almost all mashed potatoes are with such additives. But the more natural, the more useful. And here there are only apples and a drop of water!
• The recipe is very simple, but the puree is delicious! I always remember how they ate such mashed potatoes (baby food) from small jars in childhood. And they were so small that there was always little. As Masha from m / f Masha and the Bear says - "Tasty, but not enough!"
• So, while the apple season is in full swing, we are urgently preparing mashed potatoes for the winter!
• We take sweet apples or with a very slight sourness, substandard is perfect.
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• If sweet and sour, it doesn't matter either, but you have to add sugar.
• Cut off all spots / dark places. The skin and the middle can not be removed, it will still be wiped afterwards. Moreover, pectins responsible for gelation are concentrated in them. But if you cut everything off, you will probably get a more tender puree. I always cook with skins, quite happy. And why make unnecessary movements, if it's already so tasty?
• Only remove the seed pods if using a blender. I think a blender will not be able to grind them to the desired degree. And with a sieve, this action can be skipped
• When the Isidri electric dryer appeared in the house, every autumn she began to dry apples for the winter. At the same time, I do not throw out the cleaning, but I add applesauce when cooking (or even just cook them for a small amount of puree for dessert).
• For example, I cooked puree only from skins and middle, it turned out great:
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• By the way, in Isidri, delicious dried apples are obtained that do not taste like dried fruits at all and for some reason do not darken. These are already dried apples:
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• You can cook in the available units - MV, SV, just on the stove. I cooked in the Shteba pressure cooker, opI'm looking for percentess for her.
• Cut the apples into small pieces, put them in the teflon bowl of the pressure cooker to the very top, it will still settle down during cooking anyway. Next, you need to splash a couple of tablespoons of water so that it does not burn and the pressure builds up quickly. I do not advise in stainless steel, my bottom layer of apples is a little welded there.
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• Vegetables mode 0.7 for 10 minutes. We do not forcibly release the pressure, wait until the lid unlocks itself.
• It can be seen that it has settled almost twice from the original:
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• If we cook in MV or on the stove, then cover with a lid and take more water, at least half a glass, so that the apples do not have time to burn until they begin to creep into mashed potatoes. Someone cooks over medium heat, someone immediately over high heat, the main thing is to stir occasionally. After the apples have softened, cook for another 10 minutes. There are recipes where they offer to simmer for 40-50 minutes, but it seems to me that such a long heating is unnecessary for tender apples. Only we will boil all the useful substances.
• Further, in any case, our steamed apples must be crushed in puree. Again, we use what is on the farm - an ordinary sieve, a sieve-rub, a blender.
• I have a mechanical sieve-wiper Emmanuel-2, which turned out to be very convenient for wiping boiled apples on mashed potatoes (and tomatoes for ketchup and tomato puree!). Here is:
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• After it, the crushed particles of seeds that come across in the puree are visually visible, and practically not felt when eating.
• We taste the puree. If the apples were sour, then add sugar. You can also add vanillin or cinnamon, who likes.But just apples, without sugar and additives, give an awesomely tasty puree!
• If there is not enough time, but you plan to close the mashed potatoes for the winter, then you can not cook right away, but postpone cooking until tomorrow, putting the mashed potatoes in the refrigerator. By the way, I tried to wipe hot apples and cooled ones, I did not feel the difference
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• Next, bring to a boil (in Stebik this is the Fry mode), let it boil for a few minutes. Be careful here! Puree loves to spit and can get burned. I highly recommend using a non-boiled lid, with it mashed potatoes are not sprayed around the kitchen, everything remains inside:
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• That's all for dessert! You can help yourself! Bon Appetit everyone!
• Depending on the variety of apples, the puree may turn out to be dark (see photo below) or light (see the initial photo for the recipe). If the apples darken quickly in the air, then it is recommended to sprinkle with lemon juice
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• If suddenly loved ones did not eat all the mashed potatoes at once, then you can roll up the rest of the yummy for the winter. We put the boiling ones in clean cans, roll them up, sterilize as we are used to, about 10 minutes 0.5 liters of the can.
• I have an airfryer adapted for this. I put the filled cans on the middle rack and sterilize with an expansion ring for 10-15-20 minutes, depending on the volume, by 150 * C. It is convenient that I do not pre-boil the lids and do not sterilize the jars, there is enough heat treatment for sterilizing filled jars. Places up to 6 cans at a time, 0.5-0.6 liters.
• We turn over to the lids.
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• After cooling, we put it away for storage. Stands well even at room temperature
• In winter, we take out and enjoy the fragrant greetings from summer!
• Yield - about 1.8 liters of puree from 4 liters of chopped apples
• Application: I eat just like dessert. Also used as a filling for baking, added to the dough, prepared marshmallows and Belevskaya pastila.
• By the way, we have recipes:
• Zephyr according to GOST

  Apple pastila (Lola)

Note

Cooked for 5, 10 and 15 minutes. Most liked the option with 10 minutes. With a 5-minute boiling, the mashed potatoes were wiped for some time, but I do not set 15 minutes, because it is advisable to use minimal heat treatment so that the mashed potatoes are not only tasty, but also healthy

[Sveta]

Svetajust in time recipe! I look at the marshmallows, I'm going to make applesauce tomorrow, for future use).

[liyashik]

liyashik, Leah, yes, if you roll up mashed potatoes for the winter, it will be like a semi-finished product for marshmallows!

[Sveta]

Sveta, and if you sterilize both the lids and the jars and spread them out hot, you can do without sterilizing everything together at the end?

[Gata]

Gata, Anh, I haven't tried it without sterilization, but I think that if the jars / lids are sterilized and pour the puree boiling, then they should stand

This was the first time I made mashed potatoes in jars according to such a recipe this year, the recipe was given by my mother-in-law. I rolled it into pro-sterilized jars with a screw cap. I made in early August from summer juicy apples, added 0.3 liters of water to 5 liters of chopped apples, a stainless steel pan, nothing burned. Stands in the room.

stainless steel pan, nothing burnt

It didn't burn in Štebik either, but somehow it got baked to the bottom. And with a Teflon bowl, this has never happened. Therefore, I decided to cook for myself only in Teflon.

After buying a slow cooker, I started making applesauce only there. I punch straight into the more often with a submersible blender, bring it to a boil and into jars. Worth well.

[Sveta]

Sveta, Tatyana, girls, thanks for the answers. Then you have to try.

I have been making such mashed potatoes for many years, it always costs great and I never add sugar.

The recipe is great! I have a good mashed potatoes in Sheba and in 1 minute on vegetables, but I don't relieve pressure, I just forget for several hours. It comes.
I rub it through a hand sieve, add the banana directly to the sieve ... the puree turns out to be so sweet, viscous.
Delicious. I also add a drop of heavy cream before serving, it turns out a pure frutonyanya.
As I myself did not guess)) I transferred so much money for this frutonyan.