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  • Oct 02 / 2019
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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.

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  • Sep 23 / 2019
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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.

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  • Dec 31 / 2013
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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.