The French word “purée”, known to us as “mashed potatoes”, is used to refer to a group of foods that are wiped or kneaded after heat treatment. Usually this is a side dish of potatoes or other vegetables to fish or meat dishes, as well as vegetable, fruit and berry preserves, suitable for long-term storage. Since mashed potatoes are very well absorbed, it is prepared in a special way in a production or home environment, it is used as the main baby food.
Harvesting mashed potatoes for the winter is beneficial for several reasons. This product can be used not as a ready-made meal, but as a raw material for the preparation of jelly, jelly and more. Storage will require a smaller amount (approximately one third) of glass jars. Mashed potatoes are prepared from any fruits or berries, since strict quality is not imposed on their quality, as long as they are not spoiled (rotten, wormy, or moldy). For example, applesauce uses cracked, ugly, small, and also unripe, overripe or broken fruits.
There are several cooking rules. The fruits should be cooked until soft, and then rubbed through a sieve with a mesh size of up to 1.5 mm. Therefore, they are first boiled in water, steamed or baked in the oven. When boiling, some valuable substances pass into the water, therefore this method is suitable when, after the first portion, the second and subsequent ones are put into the same water (it is already saturated with sugars and acids), so the value of the fruits is better preserved. After wiping the mashed potatoes, transfer to a saucepan and bring to a boil, after which they are packaged in prepared sterile jars and corked tightly with lids. Applesauce, like any other, is stored in a cool and dark place.
Recipe 1
In this way, you can preserve the product with the addition of sugar. It turns out a product suitable for direct use. Winter puree is made from products:
- 1 glass of water;
- 2 kg of prepared (without core, peeled and cut into four parts) apples;
- 3-4 tablespoons of lemon juice;
- zest (only a very thin top yellow layer) quarters of lemon;
- cinnamon stick;
- ¼ cup of dark brown sugar ;
- ¼ cup white sugar;
- ½ teaspoon of tea salt.
All ingredients are placed in a large stainless steel pan with a thick bottom. Bring to a boil, reduce to a minimum heating and boil with weak heating for 30 minutes. Remove from heat. Remove the cinnamon stick and lemon zest. Wipe using a sieve. Lay out applesauce for storage (up to one year in the freezer). Can be consumed immediately hot or chilled. Serve with vanilla ice cream or yogurt.
Recipe 2
You can make applesauce according to the original recipe, the output is 4 servings. Ingredients:
- 4 apples, peel, core and chop;
- ¾ cup of water;
- ¼ cup white sugar;
- ½ teaspoon ground cinnamon.
Pour water into the pan and lay all the ingredients. Cover, cook with medium heat, for 20 minutes or until the apples are soft. Allow to cool, then knead with a fork or potato press. They are used hot or cold. Served with pancakes or pancakes.
Recipe 3
Excellent apple puree "Sissy" in its taste is fully consistent with the name. Ingredients:
- 5 kg of prepared apples (without seeds, peels) are cut into small pieces;
- 1 can of condensed milk;
- ½ cup (fine) sugar;
- 1 cup (thin) of purified water.
Pour water into a stainless steel pan with a thick bottom, spread apples and cook over low heat for about 30 minutes. Remove from heat and, using a crush or blender, knead thoroughly. All sugar is added, stirred, brought to a boil, the condensed milk is poured, brought back to a boil and boiled for 5 minutes. They are laid in hot sterilized jars, rolled up, turned upside down, wrapped and left to cool.