Applesauce for the winter - how to make apple puree at home.

Apples need to be thoroughly washed, peeled and cut into halves or quarters (depending on the size of the apple). Be sure to remove seeds and tails.

Place the prepared apples in a saucepan (preferably a cauldron), pour in a little water and simmer slowly under the lid until the fruits soften.

Then, the stewed apples need to be passed through a sieve, put back on the fire and allowed to boil.

If the apples are too sour or you like sweets, you can add sugar to the puree - 150 - 200 g. per kilogram of puree.

Pour the finished puree (only up to half the neck) into thoroughly washed and sterilized bottles.

Sterilize the container with puree for 15 - 20 minutes in a saucepan with water so that the jars do not burst; put planks, a wooden circle on the bottom of the pan, or simply line the bottom with a small towel.

After sterilization, remove the bottles from the water. Now they need to be hermetically sealed. Today we will simply screw them with a metal lid. And before, if anyone is interested, they did it this way: they covered the neck of the jar with a piece of strong cloth, boiled, ironed and soaked in alcohol, tightly twisted the material around the neck using twine and filled it with a special resin.

In winter, I use this applesauce to prepare various fillings for pancakes, pies and strudels. Adding a little curry makes a wonderful seasoning for meat. You can also easily prepare delicious jelly from such applesauce. This is a semi-finished product for various dishes.