:::: MENU ::::
  • Oct 02 / 2019
  • 0
applesauce
Do it Yourself, Purelite, Recipes

How to Make Apple Sauce for Babies and Toddlers

applesauce
Homemade healthy baby food. Bowl of apple baby puree.

One of the best things you can do for your baby or toddler is to make your own baby food that is fresh, organic and free of preservatives and added sugars. Homemade applesauce is naturally mildly sweet, plenty of fiber and rich in vitamin C.

Step 1

apples

Organic

Buy fresh apples that are firm and organic or from your own tree, if you are lucky enough to have one that is grown without pesticides. Since apples are one of the “dirty dozen”, foods with a high pesticide residue, it is important to use organic apples. Buy sweet apples such as Gala and Red Delicious. Avoid apples that are tart, such as Granny Smith. A medium sized apple produces about five ounces of puree.

Step 2

Purelite Apple Peeler

Peel, Core and Slice

Wash the apples thoroughly, then peel, core and slice the apples. The easiest way is to use an apple peeler. The Purelite Cast Iron Apple Peeler will peel, slice and core the apples into 1/8″ thin spiral slices.

With a knife, slice one side of the apple to separate the rings.

Step 3

Cook the Apples

In a medium-sized saucepan, bring the water to boil. Reduce the heat and add the apples. Cook until tender, about 10 minutes. Try not to overcook the apples, to help preserve the vitamins and minerals. Drain and rinse with cold water.

Step 4

apple sauce

Puree or Mash

For smooth apple sauce that are perfect for babies younger than 10 months, place in a food processor or blender, puree until smooth. Water may be aded to reach desired consistency.

For babies that are older than 10 months, a chunkier applesauce would be desired. Use a potato masher to mash them up.

Step 5

Serving

Applesauce may be served plain or mixed with other fruits and vegetables to produce new flavors and textures. Here are a few suggestions.

  • Peach
  • Plum
  • Pear
  • Cherries
  • Strawberries
  • Banana
  • Pumpkin
  • Butternut Squash
  • Carrot
  • Sweet Potato
  • Chicken
  • Beef
  • Oatmeal

Step 6

Storage

Applesauce may be stored for up to 3 days in a airtight BPA free container. If frozen, it can be stored up to 3 months.

Click the pin button below to save this Pin to Pinterest in Your “Baby” Board.

  • Sep 23 / 2019
  • 0
Do it Yourself, Healthy Eating, Oil Infusion Recipes, Purelite, Vinegar Infusion Recipes

How to Infuse Olive Oils & Vinegar

A Fabulous Gift for Friends or Yourself

Adding special flavors to olive oil or vinegar is easy to do and makes a great DIY gift for friends and family. Herb infused olive oils are delicious as a salad dressing, drizzling over pasta or for dipping breads with.

Getting Started with Olive Oil

The first thing to do is gather the best ingredients. Use high quality virgin organic olive oil, fresh herbs preferably from your herb garden, for a strong, cleaner flavor.

Wash and dry all the ingredients that will go into the oil. Leave it outside in the sun until it is completely dry. Bacteria cannot grow in oil, but it can grow in the left over water if not completely dry.

Bruise the herbs gently to expose their oils by lightly crushing them with a mortar and pestle. Another alternative is to place the herb between paper towels and softly pound it with something heavy. Chili peppers or lemons may be sliced thin and placed inside a bottle.

You may use any clear glass airtight bottle, but we prefer our own Purelite Olive Oil Dispenser. Not only is it airtight, with an easy pouring spout, it also has a large wide mouth opening so that ingredients can go in easily.

Fill the bottle with olive oil until the ingredient is entirely covered.

Let it sit for 1-2 weeks in a cool, dark shelf before using it. The oil will slowly infuse over time. Give it a taste test to see how it is coming along.

Another Way

If you are short on time and patience, there is a faster method. You can heat the oil and ingredients in a saucepan over medium-low heat until a thermometer reaches 180° F, about 5 minutes. Remove from heat and let it cool to room temperature. Transfer the ingredients and the oil to the bottle. Seal and refrigerate. If your ingredients are small or crushed, remove from oil with a strainer before placing in bottle.

Storage

Keep the bottle refrigerated and the oil will generally keep for up to a month. If the ingredients start to show signs of spoilage, discard the rest of the oil immediately.

Try These

Sprigs of rosemary is an excellent herb that infuses well with oil. You may also try basil, lemon zest, thyme, sun-dried tomatoes and even truffles. If you love fruit, blood orange brings out a distinctive flavor. For those who like more spice in their life, jalapeño or chili can also be added.

Infusing Vinegar

There are three main types of vinegar, balsamic, wine and apple cider. All three may be used to infuse with fruits and herbs.

Balsamic vinegar is especially flavorfully bold with infused fruit as a marinade or over salads. Blackberries, blueberries and strawberries are just some of the fresh fruits that works wonderfully. Try the following recipe below.

Ingredients

  1. 1 ½ cups fresh blackberries
  2. 2 cups white balsamic vinegar
  3. ¼ cup chopped sage
  4. ½ a lemon peel

Directions

  1. Rinse the ingredients.
  2. In a pot over medium heat, warm the vinegar until steaming. Be careful not to let it boil! While it’s heating, peel the lemon, then place peel in a mason jar with berries. Chop the sage and add to jar as well along with the berries.
  3. Pour the vinegar over the berries and herbs, then let cool. Cover first with plastic wrap, then the lid of the jar. Swirl gently to combine.
  4. Set in a cool, dark place for one to two weeks to steep. Shake gently once a day.
  5. Sterilize the glass bottle that you will use to prevent bacterial contamination of the vinegar. You can heat the bottle in a pot of boiling water for 10 minutes or wash them in the dishwasher. (Our Purelite Olive Oil Dispenser is made of borosilicate glass, so it can go from extreme heat to extreme cold without cracking.)
  6. If desired, strain out the fruit and herbs with a metal strainer or cheese cloth when transferring to the glass bottle.
  7. Store in refrigerator to prevent spoilage.

Flavor Variations

You can try other variations of the above recipe, such as strawberry basil or blueberry rosemary. Use infused vinegar within 4-6 months.

Click the pin button below to save this Pin to Pinterest in Your “Recipes” Board.

  • Jan 11 / 2015
  • 0
Purelite

If You Can’t Stand the Heat, Get Out the Kitchen Gloves

Where Do Superheroes Buy Their Cool Gloves?

Power of Thermal Resistance
These rubber like gloves makes you feel like a super hero with heat resistant powers. They even look like something a caped crusader would wear. The aptly named “Heat Shield”, by Purelite, is a pair of sleek, 5 finger, waterproof gloves made from flexible heat resistant FDA approved, silicone that is sure to make any cook feel like a super hero of the kitchen and backyard grill. Click Here for More.

  • Nov 19 / 2014
  • 0
Purelite

Cast Iron Apple Peeler Instruction Manual


If you do not see the video above or if it does not play, please click here.
Purelite Cast Iron Apple Peeler
fresh_apple Use only fresh, firm apples.
Symmetrically shaped apples
and potatoes work the best.
symmetrical
bushelapples Medium and Small Size Apples & Potatoes 4.5” in length or smaller work the best. For larger potatoes, cut it in half and load the cut end onto the fork.

VACUUM GRIP

Place the rubber base on a smooth, non-porous, dry surface, such as a table or counter top. Firmly push down on the peeler and turn the vacuum lever to engage the vacuum grip. Stone countertops work the best. Surfaces that may not work well are wooden tables, small or rough tile countertops, textured or cracked table tops.

tip

USING THE PEELER

peeling_instructions

ADJUSTING THE BLADES

In most cases there is no need to adjust the blades unless the peeler is not performing as desired.

First, make sure that the fork is able to pass through the coring ring.

caution

pass_through
less_peel

PEELING BLADE

If there are too much or too little peel being taken off, loosen the thumbscrew. To remove more peel, move it forward. For less peel, move it backward. Tighten the thumbscrew securely.

PEELING ARM

To adjust the peeling arm, use a screw driver to turn the adjustment screw clockwise to move the arm farther away from the fork. Turn counter clockwise to move it closer.

peeling_arm

Peeling Potatoes

Making Curly Fries

Step 1:
If possible, select symmetrically shaped potatoes (They work the best).
Cut 1 Russet potato in half. Push the cut end onto the fork.

Step 2
Crank the handle until the entire potato passes throught the coring ring. If too much or too little peel is being taken off, please see “Peeling Blade” above.
Step 3
Now the potato is ready to be deep fried for a crispy treat. If you want to only peel the potato without creating the curly shape, simply remove the coring blade by unscrewing the wing nut.

CLEANING

Clean the apple peeler after each use with warm soapy water, rinse and dry thoroughly. Use of dishwasher is not recommended.A drop of vegetable oil once a month will help to lubricate the shaft and ensure a smooth operation.

If you have any questions, please contact us at info@purelite.us

TROUBLE SHOOTING

If the wooden handle is coming loose.
handle-direction
Make sure the bolt is threaded through the fat end of the wooden handle.

If the suction is too weak.
Please contact us at info@purelite.us so that we may send you a new rubber suction pad. Please follow the video instructions below to replace the suction pad.



If you do not see the video above or if it does not play, please click here.
  • Jan 06 / 2014
  • 0
Healthy Eating

Apple, the Miracle Fruit

Eating apples can bring miraculous health benefits that few other foods can match. In fact, apples were ranked 12th (red delicious) and 13th (Granny Smith) respectively for their high antioxidant concentrations per serving size by USDA scientists in 2004. The antioxidants help to fight diseases by helping and repairing oxidation damage to cells.

Here are a few other miraculous benefits from eating apples.

Protection Against Parkinson’s

The high fibre in apples gives a certain amount of protection against Parkinson’s, a disease that breaks down the brain’s dopamine-producing nerve cells. The antioxidants have free-radical fighting powers that helps the nerve cells.

Reduces the Chances of Certain Cancer

According to the American Association for Cancer Research, the risk of developing pancreatic cancer is reduced by 23 percent when flavonol-rich apples are consumed.

Diabetes Risk Reduction

The risk of developing type 2 diabetes by women who eat at least one apple a day are reduced by 28 percent, compared to those who do not eat apples. Apples have soluble fibre, which helps to prevent sugar swings.

Lower Cholesterol

The soluble fibre binds with fats in the intestine, which results in lowering cholesterol. This fibre also slows the buildup of cholesterol rich plaque in the arteries, helping to prevent coronary artery disease.

Prevent Gallstones

By lowering cholesterol, you also lower your chances of developing gallstones. Gallstones are formed when there is too much cholesterol in the bile, limiting its ability to remain liquid, so it solidifies.

Weight Control

The fibre in apples helps to make a person feel full, thereby allowing some people to eat less and lose weight.

Immune System Boost

Feeling a cold coming on, have an apple. Apples contain an antioxidant called quercetin, which can help to boost the immune system.

Prevent Cataracts

Those who eat apples rich in antioxidants are 10 to 15 percent less likely to develop cataracts.

There are so many healthy benefits to eating apples on a daily bases. One quick and easy way to prepare apples each day is to use an apple corer slicer. Since apple skins contain much of the fibre that is so beneficial, what I do is leave the skin on. To do that, the apple corer slicer has a locking arm that allows the machine to only core and slice the apples while leaving the skin untouched. The finished product is a thinly sliced spiral shaped apple, with no core. The peels are actually easier to eat when they are this thinly sliced. This is perfect for me since my teeth are very sensitive.

To see a short video of the apple corer slicer in action, click here.

If you enjoyed reading this article please share it with your friends or family on Facebook or Twitter.

  • Dec 31 / 2013
  • 0
Do it Yourself

How to Can Apples

Canning Apples is a great way to preserve apples from your back yard tree for up to two years. A great way to save money and enjoy those apples all year long.

Canning is the process of heating food in glass jars at high temperatures for a period of time to kill microorganisms that can spoil the food. The heating process also creates a vacuum by driving air from the jar. The vacuum prevents air from entering, which will contaminate the food.

What You Will Need

Ingredients

Apples
Water, sugar and apple juice.

Equipment

1. Purelite™ Apple Peeler
2. Jar Lifting Tongs
3. 1 Large Pot
4. Ball Jars

canningapples

1. Cook the Apples

After peeling, coring and slicing the apples with your peeler, place 6 cups of sliced apples at a time in a large pot with 1 gallon of apple juice. Boil each batch for five minutes and stir occasionally to prevent burning.

2. Drain

Drain and keep the hot, cooked apples in a covered pot. Don’t throw away the liquid, you will need it to fill the void spaces in the jars.

3. Fill the Jars

Thoroughly clean and sanitize the jars by either boiling it in water or washing it under high temperature in a dish washer before use. Fill the jars with the cooked apples, leaving half an inch of space on top. Lightly press down the apple slices to reduce the amount of air space inside the container.

4. Pour in the liquid

Fill the jar with the liquid until it is half an inch from the top. Put the lid on top and tighten the ring around them.

5. Water Bath

Submerge the jars into a large pot of boiling water for 20 minutes, if you are at sea level (up to 1,000 feet). 25 minutes if you are between 1-3,000 feet. 30 minutes if you are between 3-6,000 feet. 35 minutes if you are above 6,000 feet.

6. Storage

Carefully remove the hot jars with the Jar Lifting Tongs. Store the jars in a cool dry place. Be sure to write the date of canning onto the jar, so that you know when it expires.