Applesauce

Apples of the Antonovka variety, although not very attractive in appearance, are considered the most useful. They are used to prepare compotes, jams, marmalades, jams and, of course, purees. I propose to talk about this delicate delicacy in a little more detail.

Every mother wants to feed her child nutritious food so that the baby receives all the necessary vitamins and microelements. In summer this is easy to do, there are plenty of fresh vegetables and fruits, but in winter you need to come up with alternative options. A large number of manufacturers offer a wide range of ready-made baby purees, but are they any good? After all, we don’t know exactly what is in their composition, or whether the technology for preparing and storing products is followed correctly. And even if everything is fine there, then such a puree consists not only of vegetables and fruits, but at a minimum, sugar and thickeners are added there.So what should we do? The answer is simple - make your own puree and store it in the freezer.
You can freeze absolutely any fruit, vegetable, or even meat that your child can eat as a puree.

Pumpkin applesauce - rich in vitamins, beautiful and aromatic, made from ripe pumpkin pulp and sour apples, has become a favorite treat for our family. It just so happens that not a single season is complete without its preparation. Making such a tasty preparation is very simple, and most importantly, quick. And the vitamins in fruit puree last until spring.

How to make applesauce for the winter - I want to share a very simple and affordable way to prepare apples at home. Apples can be prepared using it without special expenses, quickly and with maximum preservation of the vitamins that this fruit is rich in.