How to make peach puree for the winter. Delicious peach puree for the winter

To make the applesauce and peach puree, first take the ingredients you need.
Fill the apples with cold water for 10-15 minutes, then wash them, peel them and cut them into small slices (we do this quickly so that they do not have time to darken), removing the tails and cores, put them in a blender.

We also leave the peaches in cold water for a while, wash them, get rid of the peels, cut them and also send them to the blender.

We beat all this in sequence and we get a gruel.

Bring our puree to a boil, stirring it, then reduce the heat and cook for 40 minutes. (do not forget to stir periodically), collecting the foam from the surface with a slotted spoon. Here, of course, you need to be patient.

Now we put our lids in hot water and give them time to stand.

Pour hot applesauce into sterilized jars and seal for the winter. Turn the cans upside down until they cool completely.

Our applesauce for the winter is done. We put it in a cool dark place and let it brew. It turns out that it is quite fun and easy to cook this wonderful puree. And if you add a pinch of cinnamon, it will become even more aromatic and delicate in taste. Bon Appetit everyone!

Fruits and berries

Description

Peach puree for the winter

Peach blanks are ideal for making pies and cakes, as well as filling for sweet rolls. We suggest you prepare peach puree for the winter so that you can enjoy fragrant tropical fruit on cold evenings. You can store it in the freezer or roll it up in sterilized jars.

Frozen peach puree

Choose the most fragrant and sweetest fruit. It is good if, when pressed, they are slightly soft - this is a sign of final ripeness. Rinse the peaches under running water and make shallow, cross-shaped cuts on the surface of each peach.

To remove the skin, the fruit must be scalded. They do it as follows:

1. Pour enough water into a saucepan so that it can completely cover the peaches (do not lower the fruits themselves yet).
2. Bring to a boil, reduce heat.
3. Dip the peaches in boiling water for half a minute. Remove with a colander or ladle.
4. Allow to cool slightly and peel off the skin by hooking it in the places where the cuts were made. It will come off easily without damaging the flesh.

Cut the peeled peaches in half, remove the seeds. Chop into small pieces and pass through a meat grinder or blender. If you don't have kitchen appliances, transfer the pulp to a deep container and mash thoroughly with a fork (this can take a long time).

Divide the resulting puree into plastic containers and put in the freezer. Sugar can be omitted, as ripe peaches are sweet enough without it.

Frozen puree can be stored in the freezer for up to one year. It can be added to pies, spread on bread, or simply eaten with a spoon. This is a great treat for young children.

Peach puree in jars

For 10 peaches, you need 2 glasses of water. You can also add sugar to taste.

1. Rinse the fruit, divide each peach into two wedges and remove the pits. It is not recommended to boil them together with the kernels, since carcinogenic substances can be released from the bone during the heat treatment.
2. Pour the measured amount of water into a saucepan and bring to a boil.
3. Reduce heat to low, add peach halves. As soon as the water boils again, cook for 5-7 minutes, then remove the fruits and let them cool slightly.
4. Grind the softened pulp with a fork until puree, add the required amount of sugar.
5. Pour some water on the bottom of a saucepan, transfer the puree and cook for another 20 minutes on the lowest heat. Thanks to the poured water, the pulp will not burn. You can do it differently - put a cup of puree in a water bath and cook for 20-30 minutes, stirring occasionally.

When the peach puree is done, place it in sterilized jars and roll up the lids. Cover with a warm blanket or blanket and leave for several hours. When the jars are cool, put them in a cool, dark place. You can store such mashed potatoes for 8-10 months, depending on the room temperature.

This old recipe makes peach puree delicious and nutritious. In addition, it is famous for its beneficial properties. That is why many doctors advise using it at any time of the year.

I will tell you all the details and subtleties of making peach puree for the winter in my recipe with step-by-step photos.

For this blank, we need:

• peaches - 1 kg;
• water - 200 gr.

How to make peach puree at home

We start preparing the workpiece by thoroughly washing the peaches and pouring boiling water over them. After 10 minutes, the boiling water must be drained. Peel the scalded peaches.

Divide the peeled fruit in half and remove the seeds.

Add 200 grams of water to chopped peaches and put on low heat. Boil the mixture for about 20 minutes. If desired, you can add a little sugar, but if mashed potatoes are prepared for an infant, then it is better to refuse sugar.

To make your puree tender and airy, it is preferable to use a blender. Boil the resulting puree over low heat for about 5 minutes.

In order for the blanks to be stored for the winter for a long time, you need to thoroughly wash and. To sterilize cans at home, you just need to hold them over boiling water for about 5 minutes.

Fill the finished jars with peach puree and roll up the lids.

Our preparations for the winter are ready. It is best to store them in a cool place. By the way, peach puree, prepared according to this old and simple recipe, is devoured by both cheeks not only by kids, but also by adults. In addition, it makes an excellent filling for homemade pies, rolls and other baked goods.

Quite rightly, peach can be considered one of the most delicious summer fruits. It has a delicate juicy pulp and a subtle pleasant aroma. Fruits can even be given to babies from 7 months in the form of puree as the first complementary food. Peach puree can be prepared from fresh fruits and eaten right there, or you can prepare it for future use. Making it is not difficult at all, and it will not take much time.

Choose ripe fruits, even better overripe ones. They should be soft when pressed. Rotten and unripe fruits are not suitable for this purpose. It will be ideal if the peaches are grown at home or bought in season from trusted sellers. There is a good chance that the fruits will be treated with chemicals if you buy them out of season. You will get a lot more harm than good from them. It is better to avoid such a purchase, or if you really want to, then not to give it to small children.

How to make baby peach puree

The selected fruits must first be thoroughly washed. Then peel. To do this easily, place the fruit in boiling water for about 30-40 seconds.

Then put them in ice water for 2-3 minutes. After such manipulations, the skin is easily separated. Separate the flesh from the stone, cut into slices. Transfer them to a deep bowl and beat with a blender.

In the absence of a blender, the pulp can be passed through a fine sieve.

If necessary, for the desired consistency, you can add a little boiled water. The shelf life of ready-made baby puree is a day in the refrigerator.

How to prepare peach puree for the winter

Remove the skin from ripe peaches, separate from the stone, chop. Fold into a saucepan with a little water. Boil for 10 minutes. Grind in any way: pass through a sieve, grind through a meat grinder, or beat with a blender. Next, put on fire again, cook for 10-15 minutes.

Arrange hot peach puree in prepared sterilized jars, roll up with metal lids. Store in a cool, dark place. A storage cellar is ideal.

Peach puree in the microwave

Use the microwave to cook the fruit puree as quickly as possible. Wash the fruits, cut the peaches in half, and place them with the cut side down on a plate. Place the dishes in the microwave, cook at maximum power for 1.5-2 minutes. Remove the skin from the fruit, grind in a blender. You can store in the refrigerator for no more than two days.

Self-made aromatic peach puree will become a tasty and healthy treat for adults and kids. It can be added to desserts, pie fillings, and a cake layer. The dish goes well with cottage cheese, cookies, yogurt and ice cream.