Baby pear puree for the winter. Pear puree for the winter with sugar

Ingredients

Pears - 500 g (peeled)

Sugar - 150 g

Citric acid - 0.25 tsp

• 124 kcal

Cooking process

To prepare pear puree for the winter, you can take any pears. Depending on their sweetness, the amount of sugar may need to be adjusted slightly. A small amount of citric acid is also needed - for taste - to better preserve the color and the puree itself in general.

Prepare pears (weight is indicated in peeled form), sugar and citric acid, and proceed to the preparation of mashed pears for the winter.

Rinse the fruits, cut into 4 pieces each. Remove the stems and inner part with seeds. Cut the pears into medium sized pieces.

Place the pear pulp slices in a saucepan.

Add a couple of tablespoons of water, cover the pot with a lid and start heating the pears. When the water boils, reduce the heat and simmer the pears for about 10-30 minutes until soft. Depending on the variety, the pears will be ready sooner or later.

Using an immersion blender, grind the soft pears into a smooth mass.

Add sugar and citric acid to the resulting pear puree. Stir. Heat to a boil, boil the pear puree for about 3-4 minutes.

Transfer the puree to a sterile jar (just get a jar with a volume of 0.5 l), close with a sterile lid.

Turn over, wrap with something warm. When the jar is cold room temperature, store it in the pantry. Pear puree for the winter is ready.

Serve fragrant puree from pears to toast, to pancakes, just by itself.)

A proven recipe for making pear puree for the winter, step by step with photos.

Cooking the perfect pear puree for the winter

Puree from various fruits is a good alternative to jams and marmalade, which housewives usually prepare for the winter. They can be used as a filling for pies and small pies, donuts and cakes. They work great as an independent dessert or addition to ice cream and butter creams.

And if the house has Small child, then preparing such a tasty and delicate dessert absolutely must be done. Especially if you have an indispensable assistant in the kitchen. In a slow cooker, cooking any dish is not difficult.

Puree "Laughter Pears"

Pears differ in that they do not cause allergic reactions in children, unlike some varieties of apples or other fruits. In addition, according to this recipe, pear puree is prepared without sugar.

Ingredients

• Ripe pears - 1 kg.
• Citric acid - ½ tsp.

Acid can be replaced with 2 tbsp. l. lemon juice.

Cooking

1. Wash the pears well, cut into slices and remove the seeds.
2. In a slow cooker, set the quenching mode and cook the pears with a small amount of water until soft.
3. Using a blender, beat the mass and bring to a boil again, adding citric acid or juice.

In order to prepare pear puree for the winter, you need to properly prepare the jars to avoid fermentation or “blooming” of the finished product.

They need to be thoroughly washed with soda, rinsed under running water and sterilized in a microwave or slow cooker. Cover the lids with boiling water.

Pour the boiling puree into jars and seal immediately.

Pear delicacy "Family joy"

There are two options for this recipe. Consider both, as the puree is tasty, but with unexpected notes.

"Spicy Pear"

• Ripe pears - 3 kg.
• Purified water - 1 liter
• Sugar (preferably brown) - 100 gr.
• Cinnamon - ½ tsp

Use other spices to add flavor and spicy flavor as well. It can be cloves, star anise, cardamom.

1. Pears wash, peel, seeds and seed scales. Cut into small cubes to speed up the cooking process.
2. In the slow cooker, set the "Extinguishing" mode and pour water with sugar. You need to wait for the sugar to completely dissolve.
3. Add pears and simmer covered for 30 minutes. The time is average and depends on the power of the device. To determine readiness, pay attention to the consistency of the workpiece. It should become mushy.
4. Using a blender, make pears puree and add spices. Bring to a boil.
5. Pour boiling pear puree into sterile jars and roll up immediately.

"Fruit tenderness"

Such apple-pear puree for the winter can be prepared without the addition of citric acid, which is a preservative. After all, it is already present in apples. She will act as a conservative.

• Pears - 10 pcs. medium soft
• Apples - 10 pcs. (sour varieties)
• Sugar - 3-4 tbsp. l.
• Water - ½ tbsp.
• Cinnamon, cloves - optional.

1. Wash pears, cut into quarters, remove seeds and amniotic scales.
2. Wash apples and cut into smaller pieces than pears. This way the applesauce will cook faster.
3. In the multicooker, set the "Stew" or "Baking" mode for 40-60 minutes, depending on the power of the device. Add water, close the lid and cook until you hear a beep.
4. After that, open the lid and let the apple-pear blank cool completely.
5. Pour the mass into a blender or other chopper, which is at hand. We bring to a homogeneous puree-like consistency.

If you want to stock up on this yummy for the winter, you need to boil it again, put it in sterile jars and seal it hermetically.

If you have prepared apple-pear puree for immediate consumption, but it is too much to eat at one time, place the cold puree in clean jars, close with tight lids and store in the refrigerator. The shelf life of such a treat is up to 2 weeks.

Fruit puree "Baby"

The modern industry offers mono and multi-component fruit purees for babies for the first feeding in small portion jars. But the benefits of such a product are very doubtful, since the shelf life suggests that preservatives are still present in them. And they can become a source of food allergies for a child.

It is not difficult to prepare fruit puree on your own, especially in a slow cooker. You can also prepare it for the winter, using natural preservatives.

Ingredients

• Sour apples - 3-4 pcs. ripe
• Pears are soft and ripe - 3-4 pcs.
• Water - 1/3 tbsp. clean, filtered.

For harvesting for the winter, you need to use another ¼ tsp. citric acid as a preservative or add 1 tsp. freshly squeezed lemon juice.

Cooking

1. Wash fruits thoroughly. You can even use baking soda to remove all pathogenic bacteria (because puree is prepared for babies).
2. From pears and apples, peel, cut and remove seeds and seed flakes. Cut into strips of medium size.
3. In the slow cooker, set the “Baking” or “Stew” mode for 40-50 minutes. Add water, close the lid and cook until you hear a beep. sugar for baby food not added. The taste will be sweet anyway - because pears have a lot of glucose.
4. We take out fruits from the bowl along with the liquid - there will be not only water, but also juice from apples and pears. We transfer them to a blender and carefully grind until a homogeneous mass without lumps.

Small jars need to be sterilized and the puree spread out. Close with tight lids and place in the refrigerator. The shelf life of such apple-pear puree for babies is no more than 3 days.

If you want to save such apple and pear puree for the winter, you need to boil the ready-made puree again in a slow cooker with the addition of citric acid or lemon juice. Boiling pack in sterile jars. Seal hermetically. Store such a delicacy should be in a cold place - a cellar or basement.

Fruit purees for the winter are a great solution for harvesting for the winter. Pears and apples are ideal for such purposes. Use the slow cooker to prepare a tender and tasty winter treat for tea.

Pears are an ideal fruit for the first feeding. They are hypoallergenic and do not cause bloating in children. Adults, along with kids, also love to enjoy delicate pear puree. A selection of recipes presented in this article will please both children and adults.

For adults, puree can be prepared from absolutely any variety of pears. The main thing is that the fruit is as ripe as possible. In case of a lack of natural sweetness, the workpiece can be flavored with granulated sugar.

For feeding a baby, you should be more serious about the choice of raw materials. Pear varieties with green skins will not cause allergies. Preference should be given to fruits with juicy and tender pulp. Such properties are possessed by fully ripe varieties Williams, Komis and Conference.

In addition to varietal diversity, attention should be paid to the integrity of the skin. It must be undamaged. Fruits should not have dents, traces of rot or wormholes.

Pear puree for the first feeding

From baked fruits

Well-washed pears are cut into halves and the seed box is removed. Right with the skin, the fruits are sent to the oven, heated to 180 degrees. After 15 minutes, the pulp will completely soften and can be scraped out with a dessert spoon.

Instead of the oven, you can bake pears in microwave oven at the maximum power of the device. The cooking time is reduced by 5 times! The pear will be ready for further processing in 3 minutes.

The softened pulp is ground through a sieve or pierced with a blender until smooth. If the puree is too thick, then it is diluted with clean boiled water.

From boiled fruits

The pear is thoroughly washed under running water and cleaned. Then each fruit is cut into two parts and freed from seeds. The slices are crushed into small cubes or strips. Fruit slices are folded into a saucepan and poured with a small amount of water. Cook the mass under a tightly closed lid over medium heat for 10 minutes. The finished pieces are removed from the bowl with a slotted spoon and ground to a homogeneous consistency. The broth can later be used to prepare delicious vitamin compote or kissel.

With natural apple juice

The technology for preparing such a puree differs from the previous recipe only in that the pear is not boiled in water, but in freshly squeezed apple juice. Such puree is offered to the baby at a later date of complementary feeding.

Recipe for baby pear puree without cooking, see the video from the Golder Electronics channel

Pear puree for the winter in jars

Natural puree for the winter

Such a blank is prepared only from pears, without additional ingredients in the form of sugar or citric acid.

Fruits are boiled and ground in a blender. Homogeneous mass again put on fire and boil for 10 minutes. In the meantime, sterilize the container. The hot mass is placed in containers and covered with boiled lids. Tightly twist the jars only after 20 minutes of sterilization in a water bath.

Puree with sugar and citric acid

• pears - 1 kilogram;
• granulated sugar- 250 grams;
• water - 2 tablespoons;
• citric acid - 1/3 teaspoon.

Pieces of peeled pears are put in a saucepan with thick walls. Add water to the cut. The container is put on fire and stewed under the lid for 15 minutes.

The boiled mass is crushed until smooth. Add sugar and acid to it. Before packing in jars, the puree is kept on fire a little more, 5 minutes will be enough. Tightly twisted jars are covered with a warm blanket and left for a day.

For more information about this recipe, see the video from the channel "Family Menu"

Pear puree with milk

• pears - 1.5 kilograms;
• milk 3.5% fat - 1.5 liters;
• granulated sugar - 1.5 kilograms;
• water - 50 milliliters;
• soda - 5 grams.

Peeled pears are cut into arbitrary pieces, poured with water and set to languish on fire for 1 hour. After boiling, add right amount sugar and continue heating the mass. When the fruit slices are well boiled, soda and milk are added. Bring the workpiece to a boil over high heat, and then reduce the heat to a minimum. Cook puree for 3 hours.

After the specified time, the mass is crushed with a blender to a creamy state, heated again on fire for a couple of minutes, and sent to sterile jars. Before sending to long-term storage, the containers are slowly cooled under several layers of terry towels.

The taste of this puree is similar to condensed milk, with a clear pear aroma.

Julia Niko in her video will talk about cooking apple-pear puree in a steamed slow cooker

How to freeze puree

Instead of the usual preservation, you can use freezing. To do this, a preservative - citric acid - is not added to the puree, and the amount of granulated sugar is reduced, or completely excluded.

It is best to freeze puree in portioned doses. To do this, you can use small containers with a volume of 150 - 200 grams. Molds for baby puree should be pre-dipped in boiling water. Puree for complementary foods is best frozen in silicone molds for making ice.

Today we will tell you how to prepare pear puree for the winter. Both adults and children will be happy with such a delicacy, because its amazing delicate taste cannot leave anyone indifferent.

How to cook pear puree for the winter for children?

Ingredients:

• ripe and soft pears - 2.9 kg;
• white or brown sugar - 150 g;
• ground - 5 g;
• purified water - 950 ml.

Cooking

To prepare baby pear puree for the winter this recipe, choose the softest and most ripe pears, rinse them thoroughly, get rid of the peel and the inner seed box with seeds. Cut the pulp into small pieces and place in a saucepan or saucepan. In another bowl, combine water and sugar and stir until all crystals are dissolved. Pour prepared pear slices with sweet liquid and put the bowl on the stove. Cook contents until soft. Depending on the variety and ripeness of the fruit, this may take from twenty to forty minutes.

If desired, for taste, you can add a little ground cinnamon or a couple of clove buds during the cooking process. We pack the finished pear puree in sterile and dry containers, cork, turn it over under a “fur coat” for self-sterilization until it cools completely.

If you are preparing mashed potatoes for a very young child, then in this case we recommend that you do without adding granulated sugar, cinnamon and other additives. But with such a preparation of the product, it must be sterilized for fifteen minutes in a container with boiling water, and only then sealed. After cooling, store in a cool place.

Pear puree with condensed milk flavor - a recipe for the winter

Ingredients:

• ripe pears (peeled) - 2.5 kg;
• sugar - 1.5 kg;
• whole milk - 1.5 l;
• baking soda - 5 g.

Cooking

Pear puree prepared according to this recipe tastes like condensed milk, but has a pronounced pear flavor. To implement the idea, we get rid of ripe soft pears from the peel and entrails with seeds, after which we measure the weight of the resulting pear pulp and cut it into medium-sized arbitrary slices. According to the proportions of the recipe, add granulated sugar, mix it with the fruit mass and place the bowl on the stove. After boiling, we simmer the pear mass with sugar with barely noticeable signs of boiling, stirring occasionally, for an hour. Then pour baking soda, pour in milk, let the workpiece boil again and continue to languish after boiling for another four hours.

The resulting puree is pierced to a homogeneous creamy texture with a blender, boiled for another minute and laid out in dry and sterile glass containers. Having corked the jars immediately with boiled lids, turn them upside down and wrap them thoroughly until they cool completely.

Pear puree for the winter at home - a recipe in a slow cooker

Ingredients:

• ripe pears - 995 g;
• sugar - 180-260 g;
• - a small pinch;
• vanillin - a small pinch.

Cooking

If you have a slow cooker, it is advisable to cook pear puree in it. To do this, we prepare the pears by washing them, peeling and peeling the seeds with a core and cutting the flesh into cubes or arbitrary slices. We put the fruit mass in the multicooker container and add granulated sugar and citric acid, the amount of which can be varied depending on the sweetness of the pears or your taste preferences. We mix the contents of the multi-pan and set the device to the "Extinguishing" function. After fifteen minutes of the program, mix the pear mass and extend the same mode for another fifteen minutes. We repeat the fifteen-minute “Quenching” a couple more times, alternating with stirring, after which we transfer the puree base to a convenient container, punch it with a blender, and then return it to the device and stew the workpiece again for fifteen minutes. We pack the puree hot in sterile jars, cork and turn it upside down under a “fur coat” for self-sterilization and slow cooling.

Today, stores are rich in an assortment of mashed potatoes, baby formulas and cereals. The childhood industry is thriving, bringing in colossal revenues to well-known brands. However, many parents do not consider it necessary to spend money on ready-made mashed potatoes and curds, growing vegetables and fruits on their beds, from which they then make food for their children. Apples, pears, plums, pumpkins, zucchini, potatoes, carrots and various berries can be grown on your site. It is more difficult, of course, for city dwellers who, purely physically, cannot grow anything on their windowsill. An apple is a symbol of health. This fruit contains a lot of vitamins and microelements, which are so necessary for both the sick and healthy, both small and adults.

Puree for babies: do-it-yourself for the winter

Recently, pediatricians have argued that applesauce should be introduced into complementary foods after vegetables. After all Apple juice can harm the fragile stomach of the crumbs. There is a deal of truth in it. Therefore, you need to start feeding the child with zucchini, then pumpkin, and only then with an apple.

Some mothers do not want to cook mashed potatoes on their own, preferring pannochki from the store. But in the store good puree is expensive, so much easier and cheaper to make natural product on one's own. In addition, most manufacturers add starch, sugar and citric acid to the puree, and this is not always indicated on the packaging. All these products will not bring any benefit to the growing body, but can provoke intestinal upset or allergies.

Do-it-yourself puree for babies for the winter is not easy to make, because in order for it to be stored for a long time, you will have to add sugar, and this is not always suitable for a child. Pumpkin and zucchini can be peeled, cut into small pieces and put in the freezer. In winter, vegetables can be taken out a little, and steamed, and then rubbed with milk and fed to the baby.

For cooking applesauce, the apple must be peeled, cut and boiled in a saucepan in a small amount of water over low heat. In order for the puree to turn out really tasty, you need to rub it through a sieve or grind it with a blender, and then add a little milk. It is advisable not to store such mashed potatoes for a long time, but to cook at one time. In order for the vitamins in the apple to be preserved, you can make a baked apple puree. If the child is not prone to constipation, pear puree can be prepared for him. Apricots and plums can provoke loose stools, so you need to be careful with these fruits and do not give a lot at a time.

For the winter, mashed potatoes are prepared in the same way as for one time, only after grinding the mashed potatoes, you need to put it back on the fire and boil it again, and then decompose the sterile jars. If the jars are clean and well sterilized, then the puree can be stored even in the room. You don’t need to prepare a lot of mashed potatoes, because the child is growing and the number of foods that he can eat is increasing. Most likely, the baby, who ate mashed potatoes in the summer, will already gnaw apples in the winter.

Apple juice used to be recommended to be given to children from three months, then studies began, and pediatricians unanimously shouted that at this age apple juice is harmful, and you can give it only after a year. At what age parents decide on their own to give juice to a child, the main thing is not to start giving little by little, that is, a few drops.

Puree for babies: a recipe for the winter

If the child is properly fed for the first three years, then he will not have problems with being overweight and there will be no gastrointestinal diseases. What to give the child in the first place? Complementary foods are best to start with vegetable puree, then you can enter cereals, cottage cheese and after fruit puree.

Vegetable puree can be bought at the store or you can make your own. This will require cauliflower, pumpkin, zucchini, broccoli, turnips, beets, potatoes, carrots and spinach. Wash and clean vegetables before cooking. Then cook them in a double boiler or in a ladle with a small amount of water. Cooked vegetables need to be rubbed through a sieve, add milk and a few drops vegetable oil. Mother's milk, which must be expressed in advance, is best suited. If the child is bottle-fed, then milk mixture is added to the puree. Under no circumstances should you use cow or goat milk, at this age they will not bring any benefit to the stomach. After a year, sugar or salt can be added to the puree.

Puree for babies recipe for the winter can be found on the Internet or look in a book about healthy eating babies. There are no special secrets in cooking, the main thing is to boil the puree again after cooking and sterilize the jars in which it will be laid out. In order not to worry about the safety of mashed potatoes, you can put it in the refrigerator. It certainly won't go bad there.

Recipe for applesauce for babies for the winter

In order to prepare mashed potatoes, you need to take a ripe green apple, preferably local, wash it, peel and cut into small pieces. Homemade not always bright apples with wormholes are much tastier than their imported counterparts. Therefore, preference should be given to fruits, vegetables and berries from your own garden and orchard. After the apple is cut, it must be put in a saucepan and boiled in a small amount of water (the level of water and apples should be the same). The fruit should be boiled over low heat for about ten minutes, there is absolutely nothing to digest. After that, the apples are slightly cooled and kneaded by hand or with a blender. If the child is not prone to allergies, you can add a little fructose or sugar to the puree. Although it is better to do without any additives. The chemical compounds found in applesauce have a beneficial effect on digestive system baby. After all, an apple is rich in polysaccharides, oligosaccharides, unsaturated fatty acids and dietary fiber, and you can talk endlessly about the amount of vitamins available in apples.

The recipe for applesauce for babies for the winter is simple. Apples are boiled, ground and laid out in sterile jars. In order for the puree not to turn sour, full jars can be sterilized again in a closed saucepan.

Pear puree for babies recipe for the winter

Pear is a storehouse of minerals and vitamins. It does not cause allergies, speeds up metabolism, normalizes bowel function and is well absorbed. A good multivitamin one-component complementary food is pear puree. This puree can be given to children from six months.

Pear puree for babies recipe for the winter. To prepare mashed potatoes, you need to wash the pears, peel them and boil them in a small amount of water in a saucepan. After that, grind the resulting mass and boil it again. Next, the puree is laid out in clean sterile jars. After that, the jars are sterilized again and after complete cooling they are put in the refrigerator. It is easier to make mashed potatoes in summer, as fresh fruits eat either in the garden or in the store. In winter, these are more difficult. There is nothing in the garden and in the garden, and on the shelves of shops there are fruits and vegetables stuffed with preservatives and unknown chemical compounds that allow them to be stored for a whole year. Therefore, parents have to buy expensive ready-made mashed potatoes.

Pumpkin puree for babies recipe for the winter

Pumpkin is considered a universal fruit. It was specially grown in North America, then it spread throughout the planet. Pumpkin contains vitamins PP, A, B, E, C, K, T, calcium, silicon, iron, potassium, magnesium, phosphorus, copper and beta carotene. Vitamins are needed for the proper development and growth of the child, trace elements allow bones to grow stronger, phosphorus and magnesium develop the nervous system, zinc prevents inflammation and strengthens the immune system, beta carotene improves vision.

Pumpkin puree for babies recipe for the winter is simple. First you need to wash the pumpkin, then cut off a small piece, peel it and boil it either in a double boiler or in a ladle in a small amount of water. Then crush the vegetable, boil it again and put it in a sterile jar. Still, it’s better not to make pumpkin puree in advance, but simply freeze small pieces. In winter, just take out small pieces and boil in a ladle.

The beauty of pumpkin is that it does not cause allergies, has a positive effect on the digestion process and improves stool.

Plum puree for babies for the winter

In order to prepare plum puree, you need to take a few ripe fruits, wash them, remove the skin, remove the stone and boil them in a small amount of water in a ladle. Delicate soft fruits of strawberries, peaches, plums and apricots can be ground and given in fresh however, fresh fruits and berries can cause a serious allergic reaction. Therefore, it is better, of course, to boil fresh fruits or steam them. Plum puree for babies for the winter is prepared as follows. When the plum darkens during cooking, the heat treatment can be stopped. After the plum has cooled, it must be rubbed through a sieve and boiled again over low heat for five minutes. After that, the puree must be decomposed into sterile jars, closed with lids and turned over until completely cooled.

Zucchini puree for the winter for babies

The baby is growing and for normal development, he needs a supplement to mother's milk. From three months, you can start introducing complementary foods. Zucchini puree is ideal for starting complementary foods. Zucchini does not cause allergies, stimulates digestion and prevents constipation. This vegetable contains vitamins and minerals necessary for the development and growth of the baby.

Zucchini puree for the winter for babies is easy to prepare. You need to take one small zucchini, wash it and peel it, if there are seeds, remove them. After that, the zucchini is cut into small pieces and placed in a double boiler or bucket of water. It cooks quickly - about 5-10 minutes. Then the vegetable needs to be crushed and put into sterile jars, then boil the mashed potatoes already with the jars.

Nowadays, women spend a lot of time at work, they have absolutely no time left for household chores. The apartment of a modern woman is filled with electronic servants who take care of most of the household chores. But no matter what, a woman should remain a woman and at least sometimes do something for her family that is not related to money and work. It is important to leave at least two days a week for the family and devote them to creating home comfort, cooking and socializing. Cooking for your family is fun. Therefore, do not neglect home cooking. After all, it is not at all necessary to work in the kitchen alone and then fall on the bed from fatigue. All family members can be involved in cooking and putting things in order in the house. Together it is much faster and more fun, and there will be time for family games, watching TV or just talking in the evening.

The appearance of a small child in the house changes the way of the whole family. Mom can no longer run to the store and to work when she needs to. You have to devote a lot of time to cooking and caring for the child. Some mothers quickly stop breastfeeding, transfer the baby to artificial feeding, purchase ready-made puree in the store and leave the baby in the care of the grandmother. This happens because working mothers cannot afford to stay at home for a year and a half or even three years, they feed the whole family and sometimes earn more than dad.

Immediately, in addition to the necessary ingredients, prepare the container - small jars with screw-on lids (or standard mayonnaise jars + flat lids + seaming key). Rinse jars and lids beforehand and remove store labels from them so as not to be confused.

How to make pear puree for babies

Rinse and sort the pears well: for baby puree, take only ideal fruits without dents and rot. Cut each pear into quarters and cut out the core with seeds with a knife. The peel of pears is not as “nasty” as that of apples: it will boil with the fruits, so you don’t need to remove it from the pulp. In addition, as you know, the skins of fruits and berries contain even more useful substances than in the pulp, therefore, by preparing mashed pears with skin, you will enrich it with all sorts of useful things.




Place the quarters of pitted pears in a saucepan, add water and put on a small fire so that the liquid boils.




Cover the pot with pears with a lid: let the fruits stew until fully cooked, which can be checked with a fork or knife: if the pieces of pears are cut easily, then the fire can already be turned off.




Transfer the stewed pears, along with the water, to the bowl of a food processor and process them until smooth. Pear puree differs from other homogenized products in the presence of small grains: after all, even heat treatment does not allow them to get rid of. Therefore, pear puree will turn out to be a liquidish consistency, but with grains.




Pour the resulting puree into a saucepan and put on fire for 10 minutes. Be sure to cover the pot with a lid, as the puree will splatter and could stain the stove. While the puree is warming up, sterilize the prepared jars with lids in boiling water for the same 10 minutes. Pour puree into hot jars and seal with hot lids.





Pear puree for the winter is ready!




It can be given to the baby as an independent complementary food, and as an additive to the curd. I also advise you to cook apricot puree for the winter for children. Good luck with your preparations!