Applesauce

The French word "purée", known to us, as"Mashed potatoes", is used to refer to a group of foods that, after heat treatment, are wiped or kneaded. Usually it happens a side dish of potatoes or other vegetables to fish or meat dishes, as well as vegetable, fruit and berry canned food, suitable for long-term storage. Since puree is very well absorbed, it is cooked in a special way in production or at home, it is used as a basic baby food.

Preparing for mashed potatoes is beneficial for severalreasons. This product can be used not as a ready-made food, but as a raw material for the preparation of kissels, jellies and the like. For storage, a smaller amount (about a third) of the glass cans is required. Puree is made from any fruit or berries, as their quality is not demanded, so long as they are not spoiled (rotten, wormy or moldy). For example, applesauce uses fruit with cracks, ugly shapes, small, and also immature, overripe or broken.

There are several cooking rules. Fruits should be heat treated until soft, and then rub through a sieve with a mesh size of up to 1.5 mm. Therefore, they are first boiled in water, subjected to steam treatment or baked in the oven. When digesting, a part of valuable substances passes into the water, so this method is suitable, when after the first portion in the same water (it is already saturated with sugars and acids) lay the second and subsequent, so the value of the fruit is better preserved. After rubbing the mashed potatoes are transferred to a pan and brought to a boil, then packaged in prepared sterile jars and sealed with lids. Apple mashed potatoes, like any other, are stored in a cool and dark place.

Recipe 1

In this way, it is possible to preserve the product with the addition of sugar. A product is obtained that is suitable for direct use. Apple mashed potatoes for winter are prepared from products:

• 1 glass of water;
• 2 kg prepared (without core, peeled and cut into four parts) apples;
• 3-4 tablespoons of lemon juice;
• peel (only a very thin upper yellow layer) of a quarter of a lemon;
• cinnamon stick;
• ¼ cup dark brown sugar;
• ¼ cup white sugar;
• ½ tablespoon of tea salt.

All ingredients are placed in a large saucepan ofstainless steel and with a thick bottom. Bring to a boil, reduce the heat to a minimum and boil with mild heat of 30 minutes. Remove from heat. Remove the cinnamon stick and lemon zest. Wipe using a sieve. Arrange the apple puree for storage (up to one year in the freezer). Can be consumed immediately hot or chilled. Serve with vanilla ice cream or yoghurt.

Recipe 2

You can make apple puree according to the original recipe, the output is 4 servings. Ingredients:

• 4 apples, clean, remove the core and cut;
• ¾ cup of water;
• ¼ cup white sugar;
• ½ teaspoon of ground cinnamon.

Pour water into a saucepan and lay everythingIngredients. Cover with a lid, cook with medium heat, for 20 minutes or until soft apples. Allow to cool, then knead with a fork or potato press. Used in hot or cold. Serve with pancakes or fritters.

Recipe 3

The excellent apple puree "Nezhenka" in its taste qualities fully corresponds to the name. Ingredients:

• 5 kg of prepared apples (without seeds, peel) cut into small pieces;
• 1 can of condensed milk;
• ½ cup (thin) of sugar;
• 1 cup (thin) of purified water.

In a stainless steel pan with a thick bottompour the water, spread apples and cook on low heat for about 30 minutes. Remove from heat and, with the aid of a crush or blender, carefully knead. Add all the sugar, stir, bring to a boil, pour out the condensed milk, again bring to a boil and cook for about 5 minutes. Put into hot sterilized jars, roll up, turn upside down, wrap and leave until cooling.