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- this is cooked by the hands of a caring mother. At the request of readers from the “Order a Recipe” section, I will show you how easy it is 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 for you not only a substitute for baby food in jars, but also great dessert, addition to pancakes, stuffing in pies. If you are preparing applesauce for babies, then green apples are recommended, since they are less allergenic, like red ones.
Ingredients:
- chopped apples - whole multicooker
- 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 applesauce, I got it from my grandmother, when they were still cooking it on the stove in a saucepan, water was definitely needed 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 keep jars at home 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!
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 cooked it before, only in a 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 is 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!
Apples have a huge vitamin complex and are extremely beneficial for the body. One of the main advantages of an apple is its hypoallergenicity, so that the baby can be given puree from this fruit calmly, he will not have diathesis.
When can you give applesauce to a baby?
Complementary feeding of babies does not begin earlier than 6 months - in the first six months, the child has enough mother's milk and the substances that it contains, but already 6 months old the child needs more energy for crawling and playing, so complementary foods are a necessary additional source of energy.
Due to its properties and vitamin complex, an apple is one of the best options complementary foods. The benefits of applesauce for babies are huge:
- strengthens the immune system;
- is the prevention of anemia;
- awakens appetite;
- normalize sugar levels;
- help deal with constipation.
You should start feeding your baby apple puree no earlier than 6 months, if before that the baby was on breastfeeding and not earlier than 4 months, if artificial.
Feeding babies on breast and artificial feeding differs, since the stomach of a baby-baby is accustomed only to milk, while an artificial one can already easily digest more complex foods.
Which variety to choose
An apple is a popular and affordable fruit at any time of the year. Due to the abundance of different varieties it can be difficult for a young mother to choose which variety should be given to her baby as the first complementary foods.
Preference should be given to seasonal types of fruit, since the body naturally digests products from its region better and in accordance with its ripening. Those. mango baby will be harder to digest than the usual "Simirenka", despite the sweetness and softness of the first. As complementary foods, you should choose:
- seasonal fruits;
- fruits from a private garden;
- fruits with wormholes because they have not been treated with pesticides;
- fruits are not perfectly smooth in shape and color.
An apple "Simirenko", "White pouring" or "Antonovka" is ideal. If the apple is sour, then it can be mixed with pear or banana puree.
How to make baked applesauce
Baked apples are a popular dessert among adults, but they can also be fed to babies, after chopping.
How to make applesauce without boiling
The easiest and fastest way to make fresh applesauce.
Ingredients:
- apple - 1 pc.
Cooking time: 10 minutes.
Calories: 52 calories.
- Wash the apple well and remove the peel with the stalk;
- Cut the fruit into slices and remove the seeds;
- Grind the fruit first on a grater, and then puree with a blender;
- Add some sugar for sweetness to taste or mix with pear puree.
How to make fresh apple puree
Some mothers are too worried, giving the child fresh fruit. Possible colic or complications can be avoided by thermally treating the fetus.
Products:
- apple variety "Melba" - 2 pcs.;
- sugar - ½ tsp;
- water - 300 ml.
Cooking time: 15 minutes.
Calories: 70 calories.
- Pour water into a high container and boil;
- wash apples;
- Place both fruits in boiling water and give boil for 5 minutes;
- Peel the soft boiled fruit from the peel and seeds with partitions;
- Grind in a blender into a puree;
- This recipe is characterized by the softness of the fruit, so in the absence of a blender, it can be softened into gruel and a masher for mashed potatoes;
- Add sugar and feed the baby.
Carrot-apple puree for babies
A healthy combination of apple and carrot is known to everyone. Puree from these fruits is perfect as a baby's first feeding.
Ingredients:
- apple - 1 pc.;
- carrot - 1 pc.;
- sugar - 1 tsp;
- breast milk - 2 tbsp. l.
Cooking time: 30 minutes.
Calories: 96.
- Peel the carrots;
- Wash the apple well;
- Cut the carrot into slices or medium pieces;
- Boil carrot and apple together until tender in boiling water;
- Grind carrots with a blender;
- Peel the apple and seeds and also chop;
- Mix both purees, adding sugar to it;
- Pour in a little breast milk for a more liquid state of puree;
- Breast milk can be replaced plain milk or cream.
Apple puree with pumpkin for babies in a slow cooker
Pumpkin is one of the healthiest fruits in terms of vitamins. But not every child will like to eat mashed potatoes from it, so pumpkin is combined with a sweet apple.
Products:
- apples - 2 pcs.;
- pumpkin - 200 gr;
- milk - 2 tbsp. l.
Time elapsed: 45 minutes.
Calories: 88 kcal.
- Peel the pumpkin from seeds and peel;
- Cut the peeled apple into slices;
- If there is a double boiler, then cook both products in it for 30 minutes until cooked;
- In the absence of a double boiler, just boil the pumpkin and apple;
- Puree food with a blender together;
- Pour in milk, add sugar to taste if necessary.
How to make apple banana puree
Banana is a great first food, especially when paired with a slightly sourer apple.
- apple - 100 gr;
- milk - 1 tbsp. l;
- banana - 1 pc.
Elapsed time: 15 minutes.
Calories: 78.
- Peel banana;
- The apple can be cooked raw and cooked in this recipe;
- In the first case, peel the fruit from the peel and seeds, puree with a banana;
- In the second case, dip the apple in boiling water for 5 minutes and then puree its pulp;
- Pour milk (plain or breast milk) into the resulting mixture and stir well until smooth.
How to make apple puree in jars for the winter for a child
stock up fresh fruit for a long time and cold winter Just. It is enough to make mashed potatoes from them and roll them into jars.
Ingredients:
- green apple - 3 kg;
- water - 1 l;
- cane sugar - 100 gr;
- lemon juice - 3 tbsp. l.
Cooking time:
Calories: 110 calories.
- Wash the fruits thoroughly, remove the peel and chop them into small cubes;
- Boil water over medium heat and add sugar;
- Stir the water until the sugar is completely dissolved;
- Throw chopped apples into the resulting syrup;
- Prepare jars with lids;
- Puree the boiled fruit with a blender;
- Return the puree to the stove and bring it to a boil again, adding a couple of tablespoons of water if necessary;
- Pour puree into jars;
- Place all the containers in a large basin of water and boil the water, thereby sterilizing the jars;
- Boil the lids in a separate bowl;
- Roll up jars with hot lids;
- Cool by turning the jars upside down in a warm place;
- Place the prepared mashed potatoes in a cold place, heat the mashed potatoes when feeding.
Any young mother will be happy with tips on preparing the first complementary foods for her baby:
- Any product for the first time should be given only to an absolutely healthy child;
- Complementary feeding should not be started before or after a scheduled vaccination, as well as during the recovery period after an illness;
- Complementary foods should be postponed if the child suffered from colic the day before;
- The baby should be fed before breastfeeding;
- The first dish should be about 5 grams for the first time, and after that you should gradually increase the amount of additional food per month to 150 grams;
- When preparing mashed potatoes and other additional dishes at home, you should thoroughly wash your hands, sterilize kitchen utensils and it is highly desirable to thermally process the fruits;
- Do not cook a lot of food in advance, and then warm it up. For babies, fresh food should be prepared. It is undesirable even to store the product in the refrigerator during the day;
- Each complementary food should be given only in the form of heat;
- Feed the baby should be a plastic or wooden spoon;
- The child should eat only while sitting;
- Do not give several different dishes at one time;
- You should diversify the baby's diet and feed him the same product no more than once a day;
- A new product should be introduced 15 days after the first, so that the child gets used to and adapts;
- For sweetness, it is worth adding sugar to the puree, but replace the usual white with cane, which is much healthier.
The first feeding is an important event not only for the baby, but also for the mother. After all, now she has a new concern - to come up with new dishes. You should only follow the basic rules so that the first feeding with ordinary products does not harm the baby.
Fruit and vegetable purees are indispensable products for a child's diet. Now you can easily buy ready-made baby purees in jars, there are plenty of them on store shelves. But still, the most healthy and delicious puree is prepared by the hands of a 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 for you not just a substitute for baby food in jars, but also an excellent dessert, an addition to pancakes, a filling 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. I add quite a bit of sugar to more sour apples, 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, .
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 the apple slices (1.5 kg). If the apples are hard, 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!
