Apple saw from apples in a multicooker for the winter

Step 1. How to cook thick seed from apples in a multicooker for the winter? Prepare the ingredients. From 1 kg of apples it turns out about half a liter of seed. Apples for cooking is better to take hard varieties. Wash them, dry them with paper towels and peel the skin that you put aside for now. Cut the apples into quarters, cut out the cores and fold the multicookers into a bowl. Pour a third glass of water. Read all about the choice of apples in the article under the recipe. Wash the lemon and dry it.

Step 2. How do you make applesauce? In the "Bake" mode, cook apples for about 15-25 minutes: this is necessary to make the apples soft. The exact time depends on the variety of apples and the characteristics of your multicooker. I had 15 minutes. Read more about multicookers in a separate article, the link at the end of the recipe. Lay the apples out of a bowl and grind them with a blender in mashed potatoes. I have a blender with a plastic "leg", so I shredded in a multicooker, trying not to touch the bottom of the bowl.

Step 3. Why cook apple peel and how to do it? The peel contains pectin and aromatic substances that will enhance the taste and density of the saw. Put it in a pan, pour the remaining water and put it on the stove. Bring to a boil and cook the peel for about 20 minutes, stirring, then strain through a sieve. You won't need any more leather, just a decoction.

Step 4. How do you combine all the ingredients? In apple puree, add sugar, lemon juice, decoction from apple peel. Set the "Bake" mode for about 40-45 minutes. Make sure that the seed does not burn - stir with a spatula. The cover can be closed or left open to evaporate excess fluid. I cooked with the lid closed. While you are preparing, sterilize the cans and lids. How to do it correctly, as well as how to calculate the right amount, read in the articles on the links at the end of the recipe.

Step 5. How to Roll and Store Homemade Apple Vigil? Hot veil, cooked at home, put in a sterilized jar, immediately roll with a sterile lid, turn upside down and wrap it with a blanket for 12 hours until completely cooling down (you can overnight). After cooling, store in a dark cool place (cellar, pantry) for up to 1 year. Keep the open jar in the refrigerator for no more than 2 weeks. You can add cinnamon, vanilla or orange peel to the finished svevelo before sunset. Bon appetit!