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TOP 6 recipes for preparing mashed potatoes for the winter for children

TOP 6 recipes for preparing mashed potatoes for the winter for children



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To prepare healthy and tasty preparations for children for the winter from vegetables and fruits, you need to carefully approach the issue of choosing products, preparing containers. Compliance with simple cooking rules will allow you to preserve all vitamins and nutrients, which will have a beneficial effect on the digestive and immune systems of a child of any age.

Features of blanks for babies for the winter

The cooking process must be approached very carefully, because you cannot use a lot of sugar, salt, citric acid, and even more so vinegar. And for children under one year old, this is also important because they do not need as much sugar as if their mother was making jam. Therefore, it is advisable to sterilize each jar with special care.

Ingredient requirements

The first thing you should pay attention to is that all vegetables and fruits should not have any damage, dents, and even more signs of rot. Before cooking, they must be carefully sorted out, rinsed and dried.

And secondly, it is desirable that all the fruits are not from the market or from the supermarket, but from a natural economy, where they are grown without the addition of chemicals.

Container preparation rules

All dishes that will be used for cooking must not only be thoroughly washed and dried, but also rinsed with boiling water.

It is recommended to use baking soda instead of detergents.

The best recipes for toddlers

Applesauce

Components:

  • 1 kg of apples;
  • 125 g of sweetened condensed milk;
  • 80-100 ml of purified water.

Preparation:

  1. Thoroughly washed apples without dents or damage must be peeled, cored and cut into small cubes.
  2. Transfer them to a saucepan with a thick bottom and walls, add water and put on high heat. Wait until it boils, reduce the heating of the stove to medium and do not forget to stir, simmer for about half an hour.
  3. Add condensed milk to the apples and mix well, boil for a few more minutes and remove from the stove. As soon as the workpiece has cooled down a little, it must be crushed with a blender until smooth and returned to the stove to heat it up.

Divide the hot mass into clean jars and tighten with lids. Additional sterilization of the product is not required.

Pear puree

Components:

  • 1 kg of fruit;
  • 125 g sugar;
  • 100 ml of pure water.

Preparation:

  1. Rinse and dry the pears, peel them.
  2. Cut the peeled fruits arbitrarily, after cutting out the core.
  3. Put everything in a small ladle, pour in water, put on high heat until boiling.
  4. After the moisture in the saucepan begins to boil, reduce the heat and simmer until soft for about 15-18 minutes.
  5. Add granulated sugar, mix everything thoroughly, and warm up again until the grains dissolve.
  6. Cool, grind with a blender, transfer to a clean saucepan and bring to a boil.

Arrange in a clean container and roll up the lids. Mashed potatoes can be eaten immediately or after a while.

Plum puree

Would need:

  • 1-1.2 kg of red or yellow plums;
  • 250 ml of water.

Preparation:

  1. Sort the plums thoroughly and rinse, dry and break in half to remove the stone.
  2. Transfer to a saucepan, pour in water, put on the stove until it boils.
  3. Reduce heat, boil the fruits for about 18-20 minutes, cool slightly.
  4. Rub the mixture through a sieve to remove the skin and return everything back to the saucepan.

Warm up for about 10 more minutes, after which it can be poured into jars and corked.

Since the preparation is sugar-free, it is recommended to store it in the refrigerator.

Pumpkin puree

Components:

  • 1.5 kg of fresh pumpkin;
  • 250-300 ml of pure water;
  • 125 g sugar;
  • a small pinch of citric acid.

Preparation:

  1. Wash the pumpkin thoroughly, cut into large pieces and peel it very carefully.
  2. Cut each slice into small pieces, transfer them to a baking sheet lined with parchment paper.
  3. Bake for about 50 minutes at 180C, but so that the pieces do not brown and do not turn golden. This method allows you to save more vitamins, taste and juice in the product.
  4. Transfer the cooled pumpkin to a blender with sugar and citric acid, and beat until smooth.
  5. Arrange the mass in banks, sterilize for 7-10 minutes and roll up.

Thanks to citric acid and sugar, the workpiece will be well stored in a cool place throughout the winter..

Squash puree

Components:

  • 3-4 medium-sized (still without seeds) zucchini;
  • 50 ml of pure water;
  • salt - optional.

Preparation:

  1. Peel the zucchini and core with seeds.
  2. Cut into medium-sized slices and transfer to a saucepan.
  3. Add a pinch of salt, add water and bring to a boil.
  4. Boil for 15 minutes and remove from the stove, cool.
  5. Send the workpiece to a blender or use a food processor, mixer. Grind into a homogeneous mass.

Return to the stove, boil and pour into clean jars, roll up.

Carrot puree

Components:

  • 4 large carrots;
  • 150 ml of pure water.

Preparation:

  1. The carrots need to be peeled and cut into pieces, transferred to a saucepan and covered with clean water.
  2. After boiling, cook under a closed lid until soft, and then cool.
  3. Grind with a blender or mixer.
  4. Transfer to clean jars and sterilize for 7-10 minutes, roll up.
  5. Remove after cooling in a cool place for storage.

How and how long can the finished product be stored?

You should not store canned food, which has not been added granulated sugar, salt and citric acid for more than 5-7 months. And at the slightest sign of damage (the appearance of plaque on the surface or swelling of the lid), the workpiece must be thrown away.


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