You can prepare fruit puree from a wide variety of fruits: apples, pears, apricots, peaches, plums, as well as exotic fruits - bananas, avocados, mangoes and many others.
If puree is being prepared for a child, it is better to choose apples, pears, apricots, peaches and nectarines - these fruits are least likely to cause allergic reactions in a child.
Any fruit puree is prepared simply: first, the fruit is baked in the oven or boiled until soft, then the puree is separated from the skin and seeds (if the fruit was baked in the oven) or simply kneaded (if the fruit was boiled). But there are some peculiarities in matters of canning: the prepared puree must be prepared so that it does not go to waste. To do this, the jars and lids are properly sterilized, and the puree is also sterilized after placing it in the jars. The process of preparing puree for the winter is described in more detail in the recipes.
Recipe for making applesauce for the winter
You will need: apples.
How to make applesauce for the winter. Peel the apples, remove the seeds, cut into slices, place in a pan (enamel) and, adding a little water, simmer for about 5 minutes until soft. Rub the cooled apples through a sieve or puree with a blender, then bring the puree to a boil, pour into sterilized jars and seal.
It is best to prepare puree from sour varieties of apples; you can add sugar and various spices to this preparation, but only if it is not made for an infant.
Pear puree recipe
You will need: pears, citric acid.
How to make pear puree. Peel the pears, remove the seeds, place in an enamel pan and simmer with the addition of a small amount of water until soft. Puree, bring the mixture to a boil. To prevent the puree from becoming cloying, add just a little citric acid to it - on the tip of a knife, or you can mix such a puree with another more sour one - plum, apple, etc.
Peach puree and plums are prepared in exactly the same way as described above. If the preparations are not made for a small child, then they can be diversified.
Apple Pumpkin Puree Recipe
You will need: 1 kg of apples and pumpkins, 1 tsp. grated lemon/orange zest, sugar to taste.
How to make apple and pumpkin puree. Cut the peeled apples and pumpkin into pieces, place in a saucepan and steam for 10-15 minutes (you can cook in a double boiler or pressure cooker) until the products soften. While hot, rub the softened products through a sieve or puree with a blender until smooth, add zest, add sugar to taste. Warm the puree, stirring, to 90 degrees, then put it hot into jars and sterilize for 10-12 minutes, roll up.
If the puree turns out watery, it needs to be boiled to a thicker consistency.
Homemade fruit puree is a real treat, tasty and healthy, both children and adults will love it!
How to make apricot puree at home
Wash the apricots, remove the pits and place them in a saucepan. Add 50-100 grams of water (so as not to burn), put on low heat and simmer until soft.
During this time, we wash and sterilize the jars. I take small jars (170-200 g) of baby puree, mustard, sauce, etc.
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For sterilization, I came up with a high-tech special device: I cut out a corresponding hole in a regular preservation lid. Like this.
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I place each jar on my super sterilizer and sterilize for no more than 2 minutes.
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I also put the jar lids in boiling water for sterilization.
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When the apricots become soft (depending on the degree of ripeness of the berries, this can take from 10 minutes to half an hour), they need to be cooled.
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Blend the cooled apricots in a blender until pureed. Then bring to a boil, put into jars and close the lids tightly.
I'm cooking apricot puree without sugar, since I have been giving it to my daughter since she was 6 months old, and feeding an infant excludes the presence of sugar. If you like a sweeter puree, you can add sugar to the blender to taste when blending the apricots. The sugar will completely dissolve when you bring the puree to a boil.
Be careful: when the puree is on the fire, it “shoots”, so you need to cover the pan with a lid, periodically lifting it and stirring the puree so that it does not burn.
If you are preparing fruit puree from pears or apples, it is better to rub them through a sieve rather than beat them in a blender, since after the blender you get an uneven puree-like mass.
In the end it turned out like this fruit puree for babies for the winter.
Looks amazing!
Two kilograms of peeled apricots yielded 10 jars of ready-made apricot puree (1.7-1.8 l).
Healthy and tasty baby puree made with your own hands is a source of joy and pride for any mother. In addition, it is a source of minerals necessary for the development of the child. Today you will learn proven recipes for fruit and vegetable purees that your baby will certainly love.
Applesauce for the winter
One of the most popular and healthy treats that can be prepared for the winter for babies is applesauce. His recipe is completely simple and does not require great culinary skills. It will be loved not only by children, but also by adults as a filling for pies.
Ingredients
- fresh ripe apples - 3-4 kg;
- brown sugar - 100 g;
- water - up to 1 liter;
- a little lemon juice.
It is better to use local varieties of apples, grown at home, with green skin, as they are less likely to cause allergic reactions.
Step by step recipe
Pumpkin puree for the winter
For babies it is considered one of the most delicious and healthy complementary foods. In addition, it is very bright and attracts children with its appearance, making them want to try this orange miracle.
And the recipe for pumpkin puree for the winter is quite quick and easy to make. It is best to use a slow cooker to preserve the beneficial properties of this wonderful vegetable as much as possible.
Ingredients
- 1 medium-sized ripe pumpkin;
- 1 glass of water.
Important!You can use jars of store-bought puree, mustard or sauces as containers for homemade purees; you just need to thoroughly wash them with baking soda and sterilize them first.
Step by step recipe
- Wash the pumpkin, peel it, remove the inside with seeds and all damaged areas, cut the pulp into small cubes.
- Place the pumpkin in the attachment for steaming vegetables and fruits in a multicooker.
- Pour water into the multicooker bowl and set the “steam” mode for 15 minutes.
- Once ready, mash well or beat with a blender until smooth and place in pre-sterilized containers.
- Place the jars in a saucepan with water, covering them 3/4 of the way up, cover with lids and sterilize for 10 minutes.
- Roll up the jars, turn them over and leave them under a warm blanket until they cool completely.
One of the first vegetable purees that kids try is zucchini puree. It is hypoallergenic, has a mild taste and is very healthy for babies; it is good to use not only in the warm season, but also to prepare for the winter. This is especially important if the period of introducing complementary foods occurs during the cold season.
Ingredients
- 1.5 kg of small thin-skinned young zucchini;
- 0.5-1 glass of water.
Step by step recipe
- Wash, peel, remove the seeds and cut the zucchini into small pieces.
- Place the pieces in a colander, place in boiling water and cook for about 10 minutes.
- Take out a colander, wait until the water drains, mash well or beat with a blender until smooth.
- Cook for another 3-5 minutes, place in pre-sterilized containers, cover with lids and sterilize for 10 minutes.
- Roll up and turn over the jars, leave them under a warm blanket until they cool completely.
Instead of cooking the zucchini in a colander, you can simmer it for 10 minutes in a saucepan with a little water. Then the puree will be lighter.
Carrot puree contains a lot of elements that are beneficial for babies, but, like other brightly colored fruits and vegetables, it can cause an allergic reaction. You should not start introducing complementary foods with this puree, however, this is a very important and necessary product, and below is its recipe for the winter.
Ingredients
- 1.5 kg of fresh ripe root vegetables;
- 1 glass of water.
Step by step recipe
- You should not give your baby raw vegetables and fruits; this is too heavy a product for him and can cause gastrointestinal upset. Wait until the baby is a little older.
- Follow the rules for introducing complementary foods - any new product should be started with half a teaspoon. If an allergic or other negative reaction does not occur, the amount of product can be increased slightly at the next feeding.
- You should not eat any one vegetable or fruit all the time; try to take breaks or alternate.
- The water from which vegetables were boiled can be used to prepare children's soups and purees.
- Older kids can start combining different vegetables and fruits, making multi-component purees, eating them with cereals or meat.
These wonderful baby puree recipes, prepared for the winter from pumpkin, apples and other vegetables and fruits, will definitely come in handy for mothers of infants as complementary foods for their babies. 
Did you know?Studies have shown that certain food dyes widely used in the production of children's food products can cause the development of diarrhea in children. Most often, these are red and yellow dyes.
Do not doubt your abilities, this simple preservation is accessible to everyone. And the prepared purees will diversify your diet and delight your kids with new colors and tastes!
Absolutely rightly, peach can be considered one of the most delicious summer fruits. It has tender juicy flesh and a subtle pleasant aroma. The fruits can be given even to children from 7 months in the form of puree as a first complementary food. Peach puree can be prepared from fresh fruits and eaten immediately, or you can prepare it for future use. It’s not difficult to make, and it won’t take much time.
Choose ripe fruits, even better than overripe ones. They should be soft when pressed. Rotten and unripe fruits are not suitable for this purpose. It would be ideal if the peaches are grown at home or purchased during the season from trusted sellers. There is a high chance that the fruit will be treated with chemicals if you buy it out of season. You will get much more harm from them than good. It is better to avoid such a purchase, or if you really want to, then do not give it to small children.
How to make peach puree for babies
The selected fruits must first be thoroughly washed. Then peel off the skin. To make this easy, place the fruit in boiling water for about 30-40 seconds.
Then place them in ice water for 2-3 minutes. After such manipulations, the skin is easily separated. Separate the pulp from the pit and cut into pieces. Place them in 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, you can add a little boiled water to achieve the desired consistency. The storage time for ready-made baby puree is 24 hours in the refrigerator.
How to prepare peach puree for the winter
Peel ripe peaches, pit them, and chop them. Place in a saucepan adding 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 it back on the fire and cook for 10-15 minutes.
Place hot peach puree into prepared sterilized jars and seal with metal lids. Store in a cool, dark place. A storage cellar is ideal.
Peach puree in the microwave
To prepare fruit puree as quickly as possible, use the microwave. Wash the fruits, cut the peaches in half, and place cut side down on a plate. Place the dishes in the microwave and cook at maximum power for 1.5-2 minutes. Remove the skin from the fruit and grind in a blender. Can be stored in the refrigerator for no more than two days.
Making your own aromatic peach puree will be a tasty and healthy treat for adults and children. It can be added to desserts, pie fillings, or as a layer for a cake. The dish goes well with cottage cheese, cookies, yogurt and ice cream.
To prepare apple-peach puree, first take the ingredients necessary for this.
Fill the apples with cold water for 10-15 minutes, then wash them, peel them and cut them into small slices (do this quickly so that they do not have time to darken), remove the stems and cores, and place them in a blender.
We also leave the peaches in cold water for a while, wash them, remove the skin, cut them and also put them in a blender.
We beat all this one by one and we get a paste.
Bring our puree to a boil, stirring it, then reduce the heat and cook for 40 minutes. (don’t forget to stir periodically), collecting the foam from the surface with a slotted spoon. Here, of course, you need to be patient.
Now we lower our lids into hot water and give them time to stand.
Pour hot applesauce into sterilized jars and seal for the winter. Turn the jars upside down until they cool completely.
Our applesauce for the winter is ready. We put it in a dark, cool place and let it brew for a while. It turns out that it’s 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!
Peach puree can be consumed as a separate dish or as an addition to pancakes, buns, and bread. It is also used as a filling for baked goods - muffins, pies, etc. It is used to make marshmallows and jam, sweet sauces, and added to cottage cheese, yogurt, and ice cream. In general, the scope of application of such a product is quite extensive. At the same time, crushed peach pulp replenishes the body's needs for vitamins and minerals, normalizes the functioning of the gastrointestinal tract and helps restore the body's immunity.
Despite the pleasant sweet taste, one hundred grams of the finished product contains only 80 calories, so peaches can be consumed by people watching their weight.
What does that require?
First, pay attention to the fruits themselves. They should be ripe and slightly soft when pressed. Ripeness can also be judged by smell. The brighter the smell, the better the quality of the fruit. It is better not to take fruits with visible damage, as well as crushed ones. Of course, the defects can be cut off, but such fruit can also be damaged inside.
Secondly, when purchasing peaches, pay attention to the location of the outlet. The location near roads, without proper storage counter should alert you. When buying fruit for your child, take the trouble to check the documents on them - this way you will get an idea of where you got them from. Thanks to this, you can choose a place for regular shopping.
Thirdly, before cooking, be sure to thoroughly wash and dry the fruits using clean towels.
Fourthly, for the cooking process you will definitely need:
- knife and vegetable peeler;
- blender, mixer (or grater), strainer;
- thick-walled dishes or multicooker;
- a device for sterilizing dishes in which the puree will be stored.
Remember that when it comes to preparing food for a child at home, the requirements for the quality of products, cleanliness of hands and utensils become more stringent.
How to prepare baby puree?
Peach puree can be introduced into complementary foods for infants from 6 months. If a child is prone to allergies and is breastfed, then it is better to postpone this until a later age. In order not to harm the child’s body, it is better to start with one teaspoon and gradually increase the volume to the daily requirement of fruit. It is considered correct to prepare baby purees without adding sugar. The process of creating it is simple.
- Remove the skin from peeled and dried peaches. You can simply trim it with a vegetable peeler. You can also dip the fruit alternately in boiling water and cold water - then the peel will easily come off on its own. Then you need to remove the seeds.
- The pulp should be crushed using a blender or grater. For the first feeding, the resulting mass must be rubbed through a metal strainer to remove larger fibers. If there is no strainer, the crushed pulp can be placed in a nibbler - it will help the child master chewing skills and retain large pieces.
The puree can be placed in any clean container with a tight lid and stored in the refrigerator for no more than a day. In order for the dish to last longer, heat treatment of both the puree itself and the container for storing it will be required. To do this, the pureed pulp must be cooked for 15 minutes over low heat, stirring continuously. To prevent the puree from burning, you can use the multicooker in the “Stew” mode.
There is an opinion that as a result of cooking, beneficial substances are destroyed, but in this case the effect is negligible.
Another way to make fresh baby purees almost any time of year is to freeze the fruit. In this case, the pulp can be frozen in pieces (small portions of 100 g). Once defrosted, drain excess liquid and chop fruit slices.
In the same way, you can prepare fruits in the form of puree. Freezing will not affect the quality and taste. One of the disadvantages is that you need to take into account the time for defrosting.
Wash, dry and sterilize jars and lids in advance. Blanks for the winter must be stored away from direct sunlight, in the refrigerator or cellar. Be sure to indicate the date of manufacture on each jar.
If, when opening, the contents of the can look suspicious, it is better not to take risks and not consume it.
Preparation recipes
To get classic peach puree, you will need:
- peaches – 1.2 kg;
- sugar – 1 kg;
- water 200 ml.
The step-by-step instructions are simple.
- Fruits without peels and seeds are crushed in any available way.
- Add sugar and water.
- Cook for 15-20 minutes.
- Place in prepared jars, roll up the lids, and turn upside down. Once completely cooled, you can move them for storage.
If you don't want to bother with sterilizing the jars, you can make puree using a different recipe.
- Take 1.5 kg of ready-made pureed pulp.
- Add 1 kg of sugar to it (or less, to taste).
- Make sure the sugar is completely dissolved. To do this, the mass must be thoroughly mixed.
- The puree is ready. Its shelf life can be increased by freezing. The dish is laid out in portions in special bags or containers for freezing. In this case, the taste will be more rich, bright and natural. To make the puree thicker, excess juice can be squeezed out using gauze or a sieve before use.
The puree does not have to be one-component. Apricots, nectarines, plums and even some exotic fruits, such as mangoes, go well with peaches. But the best in this regard is the apple. Applesauce with peach is a delicious, affordable and easy to prepare dish.
- First prepare the apples. They need to be thoroughly washed, peeled, and the middle part with seeds and hard parts removed. The resulting pieces are cut into small cubes.
- Peaches are also washed, peeled and cut. Place them in a thick-bottomed bowl and add apples.
- Sugar is added at the rate of 300 g per 1 kg of fruit mixture. Pour in a little water.
- Cook, stirring constantly, on low power until the apples soften. Grind and cook for another 5 minutes.
- The puree is ready. Depending on the variety of apple, it will have a sweeter or sour taste. It will be quite thick and can be used as a filling for pies and pancakes.
You will learn more about how to make peach puree in the following video.