3 best recipes for making apple and pear puree for the winter

Apple and pear puree for the winter can be fed not only to adults, but also to children. This is a great breakfast or snack option for schoolchildren and younger children. In addition, it is very healthy and satisfying, because a half-liter jar of dessert can hold about 10 apples and pears. If you preserve this delicacy correctly, it can last until spring. When these two fruits are combined, they create the perfect amount of thickness and combination of acidity and sweetness.

Features of preparing puree from pears and apples for the winter

When a housewife prepares such puree, she should take into account some features. If you know them, then even an inexperienced housewife will not have any difficulty preparing a delicious treat for the whole family. Things to consider:

1. Ripe apples and pears are suitable for puree. When preparing treats for children, you need to focus on sweet fruits, because this puree is prepared without adding sugar. Rotten fruits are not suitable.
2. According to the cooking technology, the peel must be peeled (but not everyone does this), the seed pods must also be removed, the fruits are crushed with a knife and stewed until soft, and then ground using a sieve or blended. The puree should be brought to a boil and boiled for 5 minutes. The time is reduced only if the preparations are to be sterilized in jars.
3. The longer fruits are cooked, the less vitamins will remain in them. But the puree itself will be thicker and more tender in taste.

Product selection rules

Unripe fruits have a very dense structure, so it is not recommended to use them for purees.

In this case, there are no other special requirements for apples and pears. The shape can be any, you can even take fruits with minor damage - they are simply cut out, as well as the core.

There are no uniform requirements regarding skins. It, of course, contains a lot of vitamins, but it may seem harsh in the finished treat. If the recipe is ordinary, classic, it is left. If preparing for children, it is cut off to obtain a tender texture.

How to prepare the container?

The best container for preserving puree for the winter is considered to be glass jars that close fairly tightly.Any lid will do, depending on the owner’s wishes.

Nylon is used only if storage is short-lived.

Before transferring the finished product into jars, they must be sterilized. The most reliable way is to fix the can over steam. The time is calculated depending on its size. The lids do not need to be sterilized; just wash them with baking soda and pour over boiling water.

Best Recipes

The best and most commonly used recipes include the following.

Pear and apple puree for babies

This puree will be very useful for toddlers. To cook it you will need:

• 2 kg of pears - soft, yellow;
• 2 kg of apples - Golden, McIntosh or some other variety, only sweeter;
• 2 glasses of drinking water in a bottle.

The sequence of actions is as follows:

1. Wash the fruit, cut off the skin, remove the cotyledons. Cut into small pieces, place them in an enamel-lined pan or basin, add water and put on fire.
2. Immediately after the water boils, reduce the heat so that the future puree does not burn. Stir it constantly with a wooden spatula. If you have a slow cooker, you don’t have to worry about burning. You don't even need to stir. Set the “Cooking” program for a third of an hour. At the same time, sterilize the jars.
3. When the fruits turn from hard to soft, they must be pureed using a masher or blender. Then heat it until bubbles begin to appear and immediately roll it up.

With sugar

To cook this puree you will need:

• 300 g each of apples and pears;
• 1.5 tablespoons each of sugar and water.

Prepare in this order:

1. Wash the fruit, cut off the skin, remove the cores and cut into small pieces.
2. Place them in a saucepan, add one and a half tablespoons of water.Cover with a lid, put on low heat and cook for half an hour from the moment of boiling.
3. Grind the cooked fruits with an immersion blender. Add sugar to the puree, stir and cook further until three minutes have passed from the moment of boiling. Stir all the time.
4. Pour hot puree into sterilized jars and immediately roll up. Place on the lids and wrap in a blanket until the dessert cools down.

It is better to store it in the basement, but you can also store it in the pantry.

With condensed milk

Another interesting option, designed for those with a sweet tooth. The addition of just one ingredient creates a sweet dish with a delicate texture.

Required ingredients:

• 5 kg of sweeter apples (it is better to choose yellow or red);
• 2 kg of soft autumn pears;
• 2 glasses of filtered water;
• 0.5 l of GOST condensed milk.

The puree is prepared as follows:

1. Wash the fruits, remove the skin, remove the seeds and chop. The smaller they are chopped, the less time it will take to cook them. That is, there will be more vitamins in fruits. Some of the housewives also pour sugar into the pan, but you should not repeat after them, because the amount of sweetness contained in the condensed milk will be quite enough.
2. Place the chopped fruits in a saucepan with water and, stirring constantly so that they do not burn, cook for about a quarter of an hour.
3. When they have softened, rub through a sieve or puree using a blender. Add condensed milk, mix well and put back on the stove.
4. When the puree is cooked, it must be heated until bubbles appear on the surface. Now you can roll it into sterile jars. It is advisable to sterilize them so that the product is better preserved during the winter.

Further storage

What storage conditions should be depends directly on the chosen recipe. If sugar and citric acid were not added to the puree, a pantry or basement will do. It is better to put jars in which baby food is sealed in the refrigerator. If it contains granulated sugar, it will last in the apartment.