TOP 6 recipes for making winter puree for children

To prepare healthy and tasty preparations for children for the winter from vegetables and fruits, you need to carefully approach the issue of choosing products and preparing containers. Following simple cooking rules will preserve all vitamins and nutrients, which will have a beneficial effect on the functioning of the digestive and immune system of a child of any age.

Features of preparations for infants for the winter

You need to approach the cooking process very carefully, because you cannot use a lot of sugar, salt, citric acid, and especially vinegar. And for children under one year old, this is also important because they do not need as much sugar as if their mother were making jam. Therefore, it is advisable to sterilize each jar with special care.

Ingredient Requirements

The first thing you should pay attention to is that all vegetables and fruits should not have damage, dents, or even more signs of rot. Before cooking, they must be carefully sorted, washed and dried.

And secondly, it is desirable that all the fruits are not from the market or supermarket, but from natural farming, where they are grown without the addition of chemicals.

Rules for preparing containers

All utensils that will be used for cooking must not only be thoroughly washed and dried, but also doused with boiling water.

It is recommended to use baking soda instead of detergents.

The best recipes for kids

Applesauce

Components:

• 1 kg apples;
• 125 g condensed milk without sugar;
• 80-100 ml of purified water.

Preparation:

1. Thoroughly washed apples without dents or damage should be peeled, cored and cut into small cubes.
2. Place them in a saucepan with a thick bottom and walls, add water and place on high heat. Wait until it boils, reduce the heat on the stove to medium and, remembering to stir, simmer for about half an hour.
3. Add condensed milk to the apples and mix well, cook for a few more minutes and remove from the heat. As soon as the workpiece has cooled a little, it needs to be crushed with a blender until smooth and returned to the stove again to heat up.

Place the hot mixture into clean jars and screw on the lids.The product does not require additional sterilization.

Pear puree

Components:

• 1 kg of fruit;
• 125 g sugar;
• 100 ml of clean water.

Preparation:

1. Wash and dry the pears, remove the skin.
2. Cut the peeled fruits randomly, after cutting out the core.
3. Place everything in a small saucepan, add water, and place over high heat until it boils.
4. Once the moisture in the saucepan begins to boil, reduce the heat and simmer until soft, about 15-18 minutes.
5. Add granulated sugar, mix everything thoroughly, and heat again until the grains dissolve.
6. Cool, grind with a blender, transfer to a clean saucepan and bring to a boil.

Place in a clean container and roll up the lids. The puree can be eaten immediately or after some time.

Plum puree

Required:

• 1-1.2 kg of red or yellow plums;
• 250 ml water.

Preparation:

1. Carefully sort and rinse the plums, dry them and break them in half to remove the pits.
2. Place in a saucepan, add water, and place on the stove until it boils.
3. Reduce heat, boil the fruits for about 18-20 minutes, cool slightly.
4. Pass the mixture through a sieve to remove the skins and return everything back to the pan.

Warm up for about 10 minutes, after which you can pour into jars and seal.

Since the product is sugar-free, it is recommended to store it in the refrigerator.

Pumpkin puree

Components:

• 1.5 kg of fresh pumpkin;
• 250-300 ml of clean water;
• 125 g sugar;
• a small pinch of citric acid.

Preparation:

1. Wash the pumpkin thoroughly, cut into large pieces and very carefully peel off the skin.
2. Cut each slice into small pieces and place them on a baking sheet lined with parchment paper.
3. Bake for about 50 minutes at 180C, but so that the pieces do not fry or turn golden.This method allows you to retain more vitamins, taste and juice in the product.
4. Transfer the cooled pumpkin into a blender with sugar and citric acid, and beat into a homogeneous puree.
5. Divide the mixture into jars, sterilize for 7-10 minutes and roll up.

Thanks to citric acid and sugar, the product will be well stored in a cool place all winter.

Zucchini puree

Components:

• 3-4 medium-sized (still without seeds) zucchini;
• 50 ml of clean water;
• salt - optional.

Preparation:

1. Peel the zucchini and remove the core and seeds.
2. Cut into small slices and place in a saucepan.
3. Add a pinch of salt, pour in water and bring to a boil.
4. Boil for 15 minutes and remove from heat to cool.
5. Place the mixture in a blender or use a food processor or mixer. Grind into a homogeneous mass.

Return to the stove, boil and pour into clean jars, roll up.

Carrot puree

Components:

• 4 large carrots;
• 150 ml of clean water.

Preparation:

1. The carrots need to be peeled and cut into pieces, put into a saucepan and filled with clean water.
2. After boiling, cook under a closed lid until soft, and then cool.
3. Grind using a blender or mixer.
4. Transfer to clean jars and sterilize for 7-10 minutes, roll up.
5. After cooling, store in a cool place.

How and for how long can the finished product be stored?

You should not store preserves that do not contain granulated sugar, salt and citric acid for more than 5-7 months. And at the slightest sign of damage (the appearance of plaque on the surface or swelling of the lid), the workpiece must be thrown away.