Winter preparations for kids: 6 simple mashed potatoes recipes for kids

In order to prepare he althy and tasty preparations for children for the winter from vegetables and fruits, it is necessary to carefully approach the issue of choosing products and preparing containers. Compliance with simple cooking rules will allow you to save all the vitamins and nutrients, which will have a beneficial effect on the work of 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, s alt, 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 damage, dents, and even more so signs of rot. Before cooking, they must be carefully sorted, washed and dried.

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

Rules for the preparation of containers

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

It is recommended to use baking soda instead of detergents.

Best recipes for babies

Apple puree

Components:

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

Cooking:

1. Carefully washed apples without dents or damage should be peeled, core cut and cut into medium-sized cubes.
2. Put them in a pot with a thick bottom and walls, pour in water and put on high heat. Wait until it boils, reduce the heat of the stove to medium and, remembering 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 cools down a bit, it must be crushed with a blender until smooth and returned to the stove to heat up.

Spread the hot mass into clean jars and screw on the lids. Additional sterilization of the product is not required.

Pear puree

Components:

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

Cooking:

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

Spread into a clean container and roll up the lids. Puree can be eaten immediately or after a while.

Plum puree

Required:

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

Cooking:

1. Plums are carefully sorted and washed, dried and broken in half to remove the stone.
2. Put in a saucepan, pour in water, put on the stove until boiling.
3. Reduce heat, boil fruit for about 18-20 minutes, cool slightly.
4. Pass the mixture through a sieve to remove the skin and return everything back to the pot.

Heat for about 10 more minutes, after which you can pour into jars and cork.

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

Pumpkin Puree

Components:

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

Cooking:

1. Wash the pumpkin thoroughly, cut into large pieces and very carefully peel.
2. Cut each slice into small pieces, transfer them to a baking sheet covered with parchment paper.
3. Bake for about 50 minutes at a temperature of 180C, but so that the pieces do not fry and become golden. This method allows you to save more vitamins, flavor and juice in the product.
4. Put the cooled pumpkin into a blender with sugar and citric acid, and beat into a smooth puree.
5. Spread the mass into jars, sterilize for 7-10 minutes and roll up.

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

Zucchini puree

Components:

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

Cooking:

1. Peel the zucchini from the skin and cut the core with seeds.
2. Cut into small pieces and transfer to the pan.
3. Add a pinch of s alt, pour in water and bring to a boil.
4. Boil for 15 minutes and remove from heat, 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;
• 150ml pure water.

Cooking:

1. Carrots need to be peeled and cut into pieces, put into a saucepan and pour clean water.
2. After boiling, cook under a closed lid until soft, then cool.
3. Chop with a blender or mixer.
4. Put into 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 the preservation, which is not added granulated sugar, s alt 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 discarded.

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