How to make homemade applesauce and how to make applesauce?

One. Peel the fruit, the core, cut into walnut-sized pieces, put into the pressure cooker, add water to not over the apple, depending on the flavor of the sugar added, with the time to cook porridge to operate, after cooking, let cool and then open the lid of the pot can be bottled, if the consistency is not ideal, can be reprocessed, homemade applesauce crystal clear and colorless, is not afraid of trouble.

Two. Homemade applesauce.

When apples are available in large quantities, families can make their own applesauce using cheap ingredients.

Ingredient formula: apples 3 kg sugar 3 kg brine (1 kg of water and 50 g of salt) 1 kg of citric acid 8 10 grams.

Method 1 Wash the apples with water first, then peel them with a stainless steel knife, wash the peeled apples in salted water, cut the apples in half after cleaning, dig out the core, cut them into small pieces, put them in a pot (not suitable for iron pots), add 1 kg of water, and then add citric acid. At the same time, put the core and peel of the fruit into a cloth bag and tie it tightly, put it in the pot and cook it with the pulp. The peel and core are rich in pectin and other nutrients.

When the pieces are soft, remove the bag with the peel and core and squeeze the juice before throwing it away. At this time, add the sugar, stir until it melts, and then put it on the fire to boil, and see that the jam becomes an orange-yellow translucent paste, and when you scoop it up with a spoon and pour it down, the jam grains are flakes instead of drops, indicating that the jam has been boiled. The utensils used to store the jam should be thoroughly washed, disinfected better, and wiped dry with water.

After filling the jam, seal the lid tightly with wax to prevent mold invasion and store in a cool place.

Method 2 Take a kilogram of apples, wash and peel them with water, cut them in half, dig out the core and stalk, chop the pulp and put it in the pot, and boil the jam. It is best to use a copper, casserole or stainless steel pot, not an iron pot. The use of a casserole should prevent the bottom of the pot from burning.

The proportion of water added is 1 kilogram of apple kilogram water, the water level is slightly higher than the apple noodles, and it can be cooked. Stir the cooked apples into a puree, the more evenly the better.

Added sugar and preservatives: high-sugar applesauce, 1 kg of white sugar or white sugar should be added to kilograms of apples; Low-sugar applesauce, add kilograms of sugar. The preservative generally uses sodium benzopotassiumate, and the addition amount is kilograms of apples plus grams.

Add sugar and preservatives to the jam paste, stir well, and then put on the fire and simmer for 40-50 minutes. After the jam is boiled, it should be an orange-yellow translucent paste, and when you scoop the jam down with a spoon, the jam at the bottom of the spoon mouth should be pulled into a sheet, which can be stretched to about 3 cm.

Ingredients: 200 grams of apples, 60 grams of sugar (the amount of sugar is controlled to about one-third of the apples after peeling and core), appropriate amount of salt water.

Method: 1. Peel and remove the core of the apple, cut it into eight pieces, and soak it in salt water.

2. Put it in a pot, sprinkle half of the sugar on the apples, add a small amount of water, and cook over medium heat to remove foam.

3. Cook until the apples are transparent and overflowing with sweet fragrance, stir in the remaining sugar to adjust the sweetness.

4. When the jam is shiny and melted, it can be put into a wide-mouth bottle sterilized with hot water (bottled while hot).

Tip: It's best to choose apples that are a little sour as ingredients. If the apple does not have a sour taste, lemon juice can be added appropriately to increase the sourness.

Contain. Calories (kcal) 277 thiamine (mg).

Protein (g) Riboflavin (mg).

Fat (g) Niacin (mg) 0

Carbohydrates (g) Vitamin C (mg) 1

Dietary fiber (g) Vitamin E (mg) 0

Vitamin A (mcg) 0 Cholesterol (mg) 0

Carotene (mcg) Potassium (mg) 26

Retinol equivalent (mcg) Sodium (mg) 11

Calcium (mg) 2 Zinc (mg).

Magnesium (mg) 3 Copper (mg).

Iron (mg) Phosphorus (mg) 3

Manganese (mg) 0 Selenium (mcg) 0

Applesauce" cheap fruit tastes not cheap.

Ingredients: 400 grams of apples, 50 grams of sugar, 100 ml of water.

Preparation: 1. Peel the apples, cut them into small cubes, add water and cook until the apples are soft.

2. Add the sugar, stir and press with a spoon until the juice is dry; Put it in an airtight bottle while it is hot (the bottle should be dry to control the moisture), let it cool and refrigerate.

You can drip lemon juice to suit your taste.

Applesauce" cheap fruit tastes not cheap.

Ingredients: 200 grams of apples (you can choose slightly sour apples to make, if the apples are not sour, you can squeeze some lemon juice into it to increase the sourness.) 100 grams of sugar (the amount of sugar can be controlled to about 1 2 or 1 3 of the apples after peeling and coreing.)

Light salt water to taste.

Method: 1. Wash the apples, peel and core, cut them into small pieces or thin slices, and soak them in lightly salted water for 10-15 minutes.

2. Take a small soup pot, put in the freshly soaked apples, sprinkle in half the amount of white sugar, then pour in a little water, cook over medium heat until the apples are soft and transparent, and don't forget to stir them often. Water can be added at any time according to the boiling situation.

3. After the apples are cooked, let them cool slightly, put them in a blender, and whip them into puree and jam.

4. Pour the beaten jam back into the pot, add the other half of the white sugar, squeeze some lemon juice according to the situation and taste, and continue to stir while cooking. After that, put it in a clean container and put it in the refrigerator for half a day to 1 day. The applesauce you make yourself is natural and can be used to spread bread and serve with yogurt.

Applesauce" cheap fruit tastes not cheap.

Super simple applesauce method, 3 apples to make 2 cans, healthy without additives, fragrant and delicious.

It's the cheapest time of the year, and the apples in Shandong at this time are generally more than 2 yuan a pound (of course, there are expensive ones), and the small ones are not good-looking, 19 yuan bags, and they are all sweet. So in addition to buying it myself, relatives and friends also gave apples. So, Mama Dou's family now has two bags of apples piled up to eat (the child's grandfather brought a big bag, and the child's uncle brought a big bag), you see, I can't live with so many apples if I don't use them to make some food

The first thing to do is, of course, applesauce, after all, when you are too lazy to make breakfast, you can let your child spread bread and eat it!

In the past, to make apple sauce, Dou Ma always used a small pot to cook slowly, and she needed to stay there and keep stirring and stirring. This time, Dou Ma has a simpler and easier way to operate - use the microwave oven to make applesauce, Ding Ding Ding, the microwave oven is done by turning it on three times, the taste is quite good, and there are no additives, healthy and assured! Let's give it a try

Microwave to make applesauce.

Prepare the ingredients]:

3 apples (medium), 30g sugar, 3 tablespoons of white vinegar.

How to do it]:

1. Wash the apples, peel them and cut them into small pieces.

Immediately add 3 tablespoons of white vinegar to it and stir well to prevent the apples from oxidizing and turning black.

2. Put the diced apples mixed with vinegar into the microwave, turn on high heat for 5 minutes, and take out.

Add sugar to the apples and stir well.

3. Pour the sweetened apples into a blender and whip the jam.

The apples in the previous step have water after heating in the microwave, so you can whip them without adding additional water here).

4. Pour out the beaten applesauce and put it in the microwave on high heat for 5 minutes.

Take it out and look at the state of the applesauce to reach the consistency you need.

If there is still a lot of moisture, put it in the microwave again on high heat for 2-5 minutes.

Applesauce is finished! The taste is very fragrant!

It's sweet and slightly sour, it's delicious, and it's delicious to spread on bread

Divide the prepared applesauce into a clean, oil-free glass jar and place in the refrigerator.

Scoop with a clean spoon when eating and store for a week.

Tips for making it]:

A medium-sized apple, Mama Bean uses 30g of sugar, plus the sweetness of the apple itself, the taste is not very sweet, I think it is just right; You can add or decrease according to your preference.

2. White vinegar must not be less, no white vinegar can also be replaced with lemon juice, about half a lemon is fine. White vinegar can not only prevent the apples from turning black (the color is not good), but also enhance the flavor of the applesauce and make it more delicious (I use white rice vinegar).

3. Because this applesauce has not been cooked, and no other additives have been added, it should not be stored for too long, and it will be eaten in about 1 week. So don't do too much at once.

Applesauce" cheap fruit tastes not cheap.

Ingredients: Apples. Excipients:

Lemon. Seasoning: rock sugar, honey.

Method: 1. Regarding the use of sugar, boiling, bottling, etc., you can refer to the old text: The Complete Strategy of Home-made Sauce.

2. Wash the apples and dry the water on the surface (wipe them dry with a paper towel). If you buy apples, most of the surface has a layer of wax, it is best to soak it in warm water and wash it after the wax is dissolved. Remove the core of the apples, cut them into small pieces, and beat them with a blender (the flesh of the apples is hard, so I added 80ml of water and whipped them together).

It doesn't have to be too broken, and there are some pieces left to taste better. Without a blender, you can cut the pieces by hand Add the rock sugar to the apple puree, cover and let it sit for about 1 hour. I prepared the ingredients the night before, so I left it overnight, and the apples were easy to oxidize, and the color became darker. Put the pot on the fire and boil.

You can squeeze the juice of half a lemon into it, and the taste will be better After boiling, turn the heat to low and stir with a spatula from time to time to avoid sticking the pan. Until the water evaporates and the puree becomes thicker, you can turn off the heat When the puree is cool to lukewarm, add 2 tablespoons of honey and mix well. Honey can not only add flavor to the jam, but also play a preservative role Put the jam into a clean, waterless glass bottle Scoop a spoonful of honey and pour it on top, then cover it with plastic wrap Cover the lid, invert it for 20 minutes, and put it in the refrigerator.

Ready to serve after 2 days. Use a clean, waterless spoon when taking food. It can be stored for about 3 weeks 1. In addition to spreading bread and making snacks, the sauce can also be used to brew fruit tea.

2. The jam tastes sweet and peaceful, and when brewing fruit tea, adding a few spoonfuls of applesauce will increase the aroma of fruit tea and make the taste better.

Ingredients: One pound of peeled and pitted apples.

Seven taels of sugar. One lemon. Rub the orange rind (not whitish), as well as half of the juice from the lemon flesh.

Method: Peel and cored apples and cut into thin slices. It's best to use the same kind of apple. Place in a bottle or large bowl and steam until soft.

The apples, sugar, lemon zest, and juice are all placed in a large pot, preferably non-stick, and simmer for thirty minutes from the bubbling apple puree. Break off the floating foam. In this way, the applesauce is thick and can not spoil for a long time.

Applesauce is ready, put it in a clean, non-airy bottle and enjoy!