How to make natural apple juice. How to properly squeeze juice from apples. Homemade apple juice

During the harvest season, apples are the most affordable fruit. Let's face it: many summer residents and gardeners lose their harvest. And those who don’t have their own apple orchard, in winter they miss the juicy fruits that were lying under their feet in the fall or were sold at the market for next to nothing. After all, apples are not only juicy and tasty, but also very healthy. Their balanced mineral and vitamin composition makes them almost invaluable in the fight against anemia and vitamin deficiency, which lie in wait for us on cloudy days. Therefore, it would be very unwise to miss the opportunity to prepare Apple juice for the winter. It is tasty and healthy on its own, and if apples are supplemented with other berries, fruits or even vegetables, the benefits of the drink will increase significantly, and its taste will take on other notes. We have collected 7 for our readers best recipes apple juice for the winter, from classic to extraordinary.

Culinary secrets

The easiest way to prepare apple juice for the winter is to use a pressure cooker. However, this method can hardly be called ideal. It has two disadvantages. Firstly, apples in this case are subjected to long-term heat treatment, which is why some useful elements the drink is lost. Secondly, it is difficult to process large quantities of apples in this way. For this reason, we recommend that you still use a juicer suitable for large quantity apples If it is not possible to purchase such an assistant, you can use a meat grinder, although with its help you will process the crop much longer.

After the juice from the apples is squeezed out, it can be strained through gauze folded in several layers. Then you will get juice without pulp, more transparent.
Apple juice can be clarified using citrus juice. Most often, lemon is used for this. For a liter of apple juice, just take a tablespoon of lemon juice. In this case, we strongly recommend sweetening the drink by adding 2-3 tablespoons granulated sugar per liter of drink.
Autumn varieties of apples are more suitable for preparing juice for the winter. The most famous of them is Antonovka.
More often autumn apples They are sour, so sugar is added to the juice made from them. It is needed primarily to improve taste qualities drink, so if you wish, you can make juice without sugar - it’s a matter of taste.
If you put unseeded apples into the juicer, the grate of the unit will often become clogged. For this reason, it is better to spend time on primary processing fruit.
If you prepare juice in a juice cooker, add spices, in this case the drink will be very aromatic. Zest, cinnamon, mint, and nutmeg are usually added.
Try not to subject the apple drink to prolonged heat treatment. Strictly speaking, it cannot be boiled at all, since vitamin C is destroyed at high temperatures. For this reason, the juice is boiled at a temperature of 85-90 degrees, not allowing it to boil, and then sterilized in jars. If you want to do without sterilization, you will have to cook the drink for 5 minutes over low heat, skimming off the foam along the way.

Freshly squeezed apple juice can be mixed with sugar and evaporated to a thick consistency. In this case you will receive apple jam or jam for the winter. This product is not as healthy as juice, but it takes up much less storage space.

Classic apple juice recipe for the winter

What do you need:

apple juice (freshly squeezed, with or without pulp) - how much squeezed;
sugar - to taste.

How to cook:

Mix the juice with sugar and place on the stove.
Bring to a boil over low heat, but do not boil.
Pour into pre-sterilized jars.
Lay a cloth on the bottom of the pan and place the jars on it. It is important that they are approximately the same size.
Pour water into the pan. It should reach the hangers of the cans.
Light the burner, bring the pot in the saucepan to a boil over low heat and sterilize the jars in it for at least 20 minutes (if they are liter). Increase the sterilization time by 5 minutes for every half liter of jar volume.
Carefully (preferably using special tongs) remove the jars and roll them up.
Place the jars upside down, cover with warm clothes and leave for a day.
After the specified time, store the juice in the pantry.

If you want to avoid sterilization, boil the juice for 5 minutes before placing it in the jar. At this time, foam will appear on its surface; it should be removed.

No matter what recipe you decide to make for apple juice, it will stand well at normal temperatures, but placing it in a cool place will significantly increase the shelf life.

Apple-carrot juice

What do you need:

apple juice with or without pulp - how much was squeezed;
carrot juice - the same amount.

How to cook:

Grate or otherwise chop raw carrots.
Squeeze the juice out of it. To make it easier to separate, you can steam the carrots for a while or sprinkle them with a little sugar.
Stir the ingredients and bring to a boil.
Remove the pan from the heat, pour the juice into jars, sterilize for 20-40 minutes.

Apple-carrot juice is not only healthier than just apple juice, but also tastier: thanks to carrots, the drink turns out more tender and sweet, and takes on a pleasant orangeish tint.

Apple-pumpkin juice

What do you need(for 2 l):

pumpkin – 1 kg;
apple juice – 1 l;
oranges – 2 pcs.;
lemon – 1 pc.;
sugar – 0.2 kg;
water – 0.25 l.

How to cook:

Cut the pumpkin pulp into small cubes, steam or boil small quantity water. Puree using a blender.
Wash the oranges and lemon, cut in half. Use a citrus juicer to extract the juice.
Grate the zest: a teaspoon of lemon and a tablespoon of orange.
Make syrup from water and sugar.
Mix all ingredients.
Heat the juice to a temperature of about 90 degrees, pour into jars and sterilize.

After the juice has cooled, you can put it in the pantry for the winter. If you have children in your family, then you should try this recipe. After all healthy pumpkin they do not eat as readily as oranges, and the drink according to the given recipe turns out very similar to orange nectar.

Apple-chokeberry juice (recipe for a juicer)

What do you need:

chokeberry - 1 part;
apples – 5-6 parts;
sugar - at the rate of 50 g per 1 kg of fruit pulp.

How to cook:

Peel the apples and cut out the seed boxes.
Sort the berries, rinse and dry.
Place the berries in a juicer, sprinkle with sugar, and place apples on top.
Fill the designated part of the juicer with water, and check that the tube coming from the juicer is closed. Place on the fire and wait until the fruits give up their juice.
Close the juice in jars and put it away for the winter.

Chokeberry does not release its juice well, so a juicer is suitable for making a drink from it the best way. Juice prepared for the winter using this device is additional processing does not need.

Apple-pear juice

What do you need:

pear juice – 1 part:
apple juice – 1 part;
sugar – 50 g per 1 liter of juice mixture.

How to cook:

Mix the ingredients and bring to a boil.
Distribute into jars and sterilize them.
Seal the workpieces hermetically. Leave to cool, placing on lids and wrapping.

Juice from apples and pears can also be prepared in a juicer. It is important to remember that sugar must be added to this drink: despite the fact that pears taste sweeter than apples, they have less sugar content.

Apple-grape juice

What do you need:

juice from Isabella grapes or similar – 1 part;
apple juice without pulp - 1 part;
light grape juice – 3-4 parts.

How to cook:

Mix the juices, bring to a boil and cook for 5 minutes, skimming off the foam.
Strain and boil again.
Pour into sterilized jars and seal immediately.

Apple and grape juice this recipe It turns out concentrated, before serving it needs to be diluted with water, or mineral water.

Apple-tomato juice (without juicer)

What do you need:

juicy apples – 1 kg;
ripe tomatoes – 2 kg;
bay leaf – 1 pc.;
allspice – 5 pcs.;
cloves – 2 pcs.;
salt, sugar - to taste.

How to cook:

Cut the apples into pieces and pass through a meat grinder.
Squeeze the juice from the applesauce through 3 layers of cheesecloth.
Wrap the spices in cheesecloth and place them on the bottom of the pan in which you plan to cook the juice for the winter.
Pour boiling water over the tomatoes or blanch them for 3 minutes in boiling water. Cool and peel. Rub the pulp through a sieve.
Mix tomato juice with apple juice, add sugar and salt to taste.
Pour into a saucepan with spices, heat well, without bringing to a boil.
Fill sterilized jars with juice.
Sterilize the drink in the pan for 20-40 minutes.
After rolling it up, turn it over and wrap it in something warm. Leave until morning.

At first glance, the drink may seem specific, but once you try it, it becomes clear: it is not much different from tomato juice, to which we are accustomed, but has a slightly more pronounced sourness. This extraordinary recipe It is worth taking note of the housewife who loves to surprise guests and household members with unusual culinary creations.

Apple juice for the winter can be made using different recipes And different ways. And in fact, this process is not very complex. Without being lazy in the fall, you can drink apple juice all winter long, which is not inferior in taste and benefits to freshly squeezed juice. Store-bought drinks cannot be compared to it.

To the previous post which describes the benefits of juices

Drinking freshly squeezed juice can aggravate diseases of the stomach and pancreas. The acid, which is found in many juices, has bad influence for people with a sore stomach or duodenal ulcer.It is recommended to take no more than 0.3 liters of freshly squeezed juices per day, 30-40 minutes before meals. In an empty stomach, the juice quickly enters biochemical processes and brings greatest benefit body.PreparationIt is better to prepare it immediately before drinking it and it is advisable to drink it within 3-5 minutes, since the beneficial biological substances contained in the juice begin to quickly degrade. The juice separates and disintegrates. Beetroot juice is an exception. After preparing the beet juice, keep it in the refrigerator for about two hours. During this time, substances that are not beneficial to the human body will be destroyed.

Fruit acid has a destructive effect on tooth enamel, so it is recommended to drink the juice through a straw or rinse your mouth with water immediately after drinking.

Freshly squeezed fruit juices must be diluted with water 1:1, since the sugar contained in fruits is dangerous for the liver, and the acids contained in fruits have a detrimental effect on the gastrointestinal tract, tooth enamel, and can cause heartburn and a laxative effect. Also, freshly squeezed undiluted juices are very dangerous for people with various diseases.

Vegetable juices should also not be drunk in pure form, but they are not diluted with water, they are mixed with other juices.

Below are examples of diluting vegetable and fruit juices.

apple-1:1 with water, if the juice is from red apples, you can mix it with peach or apricot juice

carrot - with block or pumpkin

cabbage-water in proportions: two parts juice, one part water

pumpkin-apple, carrot or water

Fruit juice with pulp is rarely diluted with water, since the pulp coats the walls of the stomach well, protecting it from acids.

Carrot and cabbage juice mixture.Mixture of carrot and cabbage juice - This mixture is suitable for anyone who wants to cleanse the body and body from harmful substances and toxins. The properties that carrots and cabbage have have a beneficial effect on the functioning of the entire gastrointestinal tract, which undoubtedly helps with better absorption of food. Also, this juice Vegetable mix– an amazing source of vitamin C, which is simply vital when colds and viral diseases are common. You need to drink this juice regularly until the gastrointestinal tract returns to normal. If after drinking this mixture you feel discomfort, seething in the intestines, then you just need to reduce daily dose consumption or reduce the proportions of cabbage juice, which gives this fermentation.
A mixture of carrot, beet and cucumber juices. Carrot, beet, cucumber - Kidney stones can form in anyone, and they cause many problems. The treatment and removal of these stones is a very painful and unpleasant procedure, but to alleviate the disease, you can drink a mixture of lemon juice and juices of carrots, beets and cucumbers. First you need to make a mixture of carrot, beet and cucumber juices, mix it in equal shares with lemon juice and consume the resulting mixture 3-4 times a day. Within a week, kidney stones should decrease.
A mixture of carrot, beet and cucumber juices wet, beet, cucumber - excellent remedy for cleaning the gallbladder, liver, as well as the prostate and genital glands. At the same time, it is necessary to abstain at least for a while from using concentrated sugars and starches, as well as from meat, to enable the body to return to normal.
Carrot and spinach juice mixture-carrot, spinach - excellent a general tonic, it is useful for any ailment. Take in the following ratio: 10:6
Carrot and beet juice mixture.carrots, beets - The combination of these juices provides and saturates your body with phosphorus, sulfur, potassium and other alkaline elements, necessary for the body. High content of vitamin A in combination with minerals becomes a serious support for blood vessels and circulatory system Overall, it stimulates the growth of new blood cells. When treating diseases, this particular mixture is incredibly useful for women. It is recommended to drink beetroot juice with carrots (1 part beetroot and 3 parts carrot juice) 150 ml per day, no more!, because high content beet juice may cause intestinal upset.

Freshly squeezed juices are prepared using fresh vegetables and fruits. They provide invaluable benefits for the whole organism as a whole. IN summer time they help quench thirst.

For people who are obese, it is very important to maintain proper nutrition. And with this, freshly squeezed juices will come to their aid, as they speed up metabolism and remove harmful toxins from the body.

Many people who start making juice are interested in questions such as: “Do I need to dilute freshly squeezed juices and how to prepare them?”

Orange juice can be drunk either pure or diluted with water. Grapefruit juice will be great drink combined with orange juice.

And here pomegranate juice It must be diluted with water in a fifty-fifty ratio.

Green apple juice must be diluted with water in a 1:1 ratio. Another great solution is a combination of red apple juice with apricot or peach juice.

Before use, cabbage juice must be diluted with water in a ratio of 2:1. Warm boiled water is ideal for mixing.

Pumpkin juice is often diluted with carrot or apple juice.

Fruit juice with pulp, for example peach, is almost never diluted with water, since the pulp perfectly envelops the walls of the stomach and also protects it from acids.

How to make freshly squeezed juice? To prepare it you only need to use quality products and juicy fruits. By drinking this juice, you can recharge yourself with energy and vigor for the whole day!

Method for preparing freshly squeezed juice:

Take juicy and large fruits or vegetables and rinse them thoroughly;
After this, remove the stalks and cut the fruits into pieces;
Then you can get fresh juice using a juicer or grater. But using a grater is quite difficult process, which will require a lot of effort and time, so it is better to use a juicer or blender.

Be healthy!

You might also like:

Cucumber juice: beneficial features and contraindications Potato juice benefits and harms for pancreatitis and gastritis Parsley juice - beneficial properties and how to prepare it Onion juice - how to prepare and take Which brand of juice is best to buy for a child? What are the benefits of zucchini juice and how to take it correctly Plantain juice - medicinal properties and contraindications

Among numerous recipes I have homemade preparations for the winter and natural apple juice. I think there is no need to say that the homemade apple juice that we will prepare for the winter today is not only very tasty, but also certainly healthy. It can be consumed as an independent drink, simply diluted with water, or used as a base for making jelly, tea, mousses, jelly and even fruit ice cream.

We can talk about the benefits of apple juice prepared at home for a very long time. Not only is this low calorie product(especially if you prepare it without sugar), it also contains a lot of iron, pectin substances and fruit acids. Regular consumption of apple juice (within reasonable limits, of course) helps increase immunity, as well as the body's resistance to infectious and colds. It is recommended to drink it to improve digestion and stimulate intestinal function.

How to make apple juice at home? There are several options, but today I suggest making apple juice through a juicer, since I simply don’t have a juicer. As a result of simple manipulations, you will get a very rich concentrated drink, which must be diluted with water before drinking (I dilute it about 1 to 3). I hope this year you also have a good harvest season and you will definitely prepare apple juice at home for your family.

Ingredients:

Cooking the dish step by step with photos:

The recipe for apple juice for the winter includes only 2 ingredients: apples and granulated sugar. You can adjust the amount of sugar yourself depending on the natural sweetness of the apples. My fruits are sweet and sour, so I sweetened the finished apple juice a little.

So, we sort through the apples, wash them, and if there are rotten areas, cut them out. We pass the fruits through the juicer, not forgetting to remove the pulp from time to time.

Pour the apple juice into a large container and let it sit for 10 minutes. During this time, the foam (there is a lot of it) will rise to the top and become denser.

It’s easier and simpler for me to first strain the juice, and then squeeze out this dense foam - it also contains a lot of juice. I use a ladle to skim off the foam and transfer it to another container. If your cake is wet, squeeze it out too.

You need to strain freshly squeezed apple juice through thick natural fabric or 4-5 layers of gauze. At first, the juice will actively drain, after which it will begin to drip - then you will need to squeeze it out with your hands.

The result is slightly cloudy freshly squeezed apple juice, the color of which depends on the variety and color of the apples. From 6 kilograms of fruit I squeezed 3.1 liters of juice.

Add granulated sugar to taste - 400 grams of sugar was enough for me for this amount of juice. If your apple juice is very sour, add sugar. And if the apples are initially sweet, you don’t have to sweeten the juice at all. Mix everything and put on medium heat. There is no need to boil apple juice for the winter - just bring it to 95 degrees (the juice is about to boil) and you can close it in jars.

Pour the hot juice into pre-prepared jars. Each housewife sterilizes cooking utensils in her own way, but I prefer to do it in microwave oven- wash the jars in a soda solution, rinse and pour into each cold water for 2 fingers. Steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 0.5-1 liter jars at once, 7-10 minutes will be enough. I boil the lids on the stove for about five minutes.

Stock up on vitamins for the whole year and get them from the most delicious apple drink. It turns out healthy and very aromatic, and its taste is many times superior to its store-bought counterpart.

Type of dish: drink.
Subtype of dish: apple drink.
number of servings out: 5-6
Cooking time: .
National cuisine: Russian.
Energy value: .

proteins – 0.4 g;
fats – 0.4 g;
carbohydrates – 9.8 g.

Secrets of making apple juice

Ingredients for making apple juice

apples (the quantity is calculated based on the available raw materials and containers for seaming);
Sugar is not used in the classic recipe, but if the fruits are very sour, you can add 50-100 g per liter of liquid.

Classic apple juice recipe

To prepare delicious and healthy juice for the winter, it is better to process apples only taken from the tree - they are more juicy. The varieties Anis, Antonovka, Semerenko, Strey Fling, Grushovka are more suitable for these purposes, but if there are none, you can use others. It is recommended to mix several varieties of apples: the blended drink has more interesting taste and aroma. The classic technology for preparing apple juice at home is as follows:

Bottle apple juice

Place the containers upside down and cover with a blanket.

In this state, apple juice must be stored at room temperature another 10-12 days. If during this time it has not begun to ferment, has not become cloudy or mold has appeared, then the jars can be moved for long-term storage to a cool, dark place. This drink can be stored for a very long time, so you can enjoy its taste whole year until the time for a new harvest comes. If it spoils during the first two weeks, it can be boiled for 5-7 minutes and used to prepare jelly or fruit drinks. Adhering to this recipe, it is not necessary to heat the juice a second time. The only difference is that reheating allows you to get rid of sediment at the bottom of the can, which will appear during storage of the drink. It is worth considering that it will not be possible to obtain completely clarified juice at home, but this nuance will not affect the taste. Using the pasteurization method, you can preserve the maximum of vitamins in the resulting drink. Therefore, it is recommended by experienced housewives who care not only about the taste, but also about the benefits of their preparations. For the same purposes, it is recommended to use only enamel dishes for heating liquids.

Apple juice for the winter through a juicer

Preparing apple juice for the winter

Ingredients:

apples;
other vegetables, berries or fruits (optional);
sugar if necessary.

This is the most common and easiest way to obtain any fruit and berry drink. To preserve the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second method is sterilization. To do this, strain the resulting juice through cheesecloth and pour into clean jars. If apple varieties are sour, you can add sugar, but not more than 100 g per liter of liquid. You can add granulated sugar just before seaming - it will completely dissolve in the hot liquid. Close the jars tightly with boiled lids. At this time, water should already be boiling in a wide saucepan, on the bottom of which a wooden circle or gauze is laid. Place the filled containers in boiling water (it should reach the neck of the jars) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be gradually removed. Remove the jars from the boiling water, turn them upside down and wrap them in a warm blanket.

Apple juice obtained through a juicer

If you have a juicer on your farm, you can experiment with preparations for the winter - making blended drinks. Those in which apples are combined with the following fruits, berries and vegetables have excellent taste:

pears;
plums;
zucchini;
carrots;
tomatoes;
pumpkin;
chokeberry;
sea buckthorn;
grapes;
currants.

Many summer residents prepare this apple-pear drink - it turns out to be light, aromatic and very tasty.

To prepare it you will need:

apples;
pears.

The amount of ingredients must be selected based on the expected result and individual tastes.

Wash the fruits thoroughly and cut into four parts.
Pass them through a juicer.
Pour the resulting mass into an enamel container and place on the gas stove.
As the liquid heats up, foam will form on its surface. It needs to be removed with a spoon or slotted spoon.
If there is not enough sweetness, you can add granulated sugar.
As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of gauze.
Pour hot into pre-prepared glass jars and roll them up, turn them over and wrap them up.

After a week or a week and a half, check to see if the workpieces have deteriorated and remove them to a permanent storage location.

Apple juice: recipe without a juicer

Ingredients:

apples – 3 kg;
water – 1 l;
sugar syrup - 4 cups (dissolve 2 cups of granulated sugar in the same amount of hot water).

Step-by-step cooking recipe:

Peel the apples and remove rotten areas, remove the seed capsule.
Cut into slices approximately 1-2 centimeters wide and place them in an enamel pan.

Slicing apples for juice

Pour in water.
Turn on the heat and wait until it boils, cook for 15 minutes.
Remove the pan from the gas stove and puree its contents. To do this, pass the pulp through a meat grinder 2 times or use a blender.

Puree apples to obtain juice

Combine the resulting mass with the syrup and put it back on the fire.
Boil for 5 minutes, turn off the heat and cool slightly.
Rub the mixture through a fine metal sieve.
Put it back on the fire, bring it to a boil and immediately pour it into prepared warm jars, roll it up and put the lids down.

Apple juice prepared according to this recipe is obtained with pulp. It contains more dietary fiber, so it will be beneficial for the intestines. It is recommended to use it without adding a sweetener for those who are on a diet. If you don’t have a juicer at home and want to prepare a clarified drink, you can use the classic recipe for its preparation. To obtain juice, apples must be passed through a meat grinder or grated on a fine grater, then squeezed through cheesecloth several times. Next, prepare the drink according to the first recipe.

How to make apple juice for the winter: video

Another way to prepare it for long-term storage can be found in next video. Its author suggests making a drink with sugar using the sterilization method. It is worth considering that every housewife eventually finds her own secrets of home preservation, so various recipes may differ from each other. Each is good in its own way and can be used with equal success for winter preparations.

Apple juice is rightfully considered a storehouse of vitamins. Thanks to mineral elements, the product strengthens immune system, fights colds, increases vitality. For this reason, experienced housewives want to preserve the juice in order to be able to enjoy it in the winter. We have collected for you gold collection the most delicious recipes that you can easily turn into reality yourself. Let's look at the important aspects in order.

How to properly squeeze juice from apples

To prepare juice, only sweet varieties of apples are used; in some cases, distillation of fruits with sourness is allowed. The second option involves adding granulated sugar, which can cause heartburn.

Give preference to the following varieties: Simirenko, Antonovka, Anis, Grushovka, Golden. Recipes allow for mixing different types of apples, it all depends on personal preference. The listed varieties are optimally suited for distillation, since they are moderately sweet, but at the same time have a touch of sourness.

After choosing the fruits, you need to sort them out. It is important to understand that only healthy apples without a wormhole. Each fruit is thoroughly washed with a foam sponge. If used for pasture store products, using baking soda, wax and possible chemicals are removed from them.

Next, the apples are laid out on a flat surface and wrapped in a towel. After this, they are placed on a paper napkin until the moisture has completely evaporated. When the fruits are dry, the core is cut out. Next, the preparation process proceeds according to the instructions for the juicer. The fruits are pre-chopped with a knife or sent whole to the device.

Apple juice preparation technology

Place the apples in the sink, wash each fruit under warm water, use baking soda if necessary. When all the dirt has been removed, sort out the fruits, cut out damaged and rotten areas, remove leaves and tails.
Give preference only to ripe fruits if game is not used. Spread a cotton towel on the table, place the fruit to drain, and dry at room temperature.
Using a thin knife, peel the apples. Try to cut the skin so thin that only the hard, smooth part is removed. It is under it that there is a concentration of useful elements that need to be preserved.
Cut out the core, remove the seeds and substrate, chop the fruits into cubes of equal size. The size of the pieces directly depends on the characteristics of the juicer. If the device turns into puree well big pieces, don’t waste your time on trifles, chop the apples in half.
When planning the amount of the final product, proceed from the following indicators: in most cases, when processing 11-12 kg. Apples yield about 4-5 liters of juice. It is difficult to say the exact figure, because all varieties vary in ripeness and juiciness.
Select a bottle with a neck diameter that matches the size of the juicer spout. Such a move will prevent possible contact of the final product with oxygen. Whenever possible, choose ceramic or glass containers rather than plastic. The latter option reduces the shelf life of the final product. Also, do not use metal utensils, as they tend to oxidize.
Place the selected vessel under the neck, place the fruit pieces into the cavity of the juicer, and turn on the device. Depending on the manufacturer, the speed of juice dispensing varies significantly. Since apples are quite juicy, they grind faster than, say, carrots. As a rule, 5 minutes of operation of the device is enough to obtain 3.5-5 liters of the final product.
In addition to squeezing, the juicer cleans the liquid from the pulp, as in the previous case, the result directly depends on the manufacturer. As practice shows, a relatively small amount of pulp can be seen on top of the juice. You can either stir it to create a pulpy product or strain it. In the case of the latter option, use a sieve or make a filter from gauze fabric folded in several layers.
As for the pulp from spent apples, it has virtually no benefit; throw it away or use it for your own purposes. After completing all manipulations, disassemble the device, wash it thoroughly in the shower, and dry it. Leave it assembled or disassembled until next time.

Exists sufficient quantity ways in which you can prepare apple juice for winter canning.

First you need to take care of the container into which the product will be poured. Wash it thoroughly with warm water, treat the cavity and outer walls with baking soda, and pour boiling water over it.

You can also sterilize the jars by placing them in a pan of water and then boiling them thoroughly (about 10-15 minutes). After preparing the dishes, select suitable way conservation and proceed with the procedure.

Option #1. Warming up
The cooking technology is as follows: the juice is poured into a wide pan with enameled coating, after which it is placed on the stove and heated evenly to 88-98 degrees.

If you do not have a thermometer, a visual inspection will help you find out about the required stage. Small bubbles will begin to appear on the surface of the liquid; under no circumstances bring the composition to a mass boil.

Apple juice can be transferred to a place for long-term storage only after it has been left at room temperature for about 12-14 hours.

Option #2. Light boiling
The technique is designed for those cases when, when squeezing apple juice, there are doubts regarding the quality of the fruits used. For example, you are not sure that you have completely removed spoiled areas or cleaned the fruit properly.

Experienced juice makers do not recommend boiling juice for a long time, but heat treatment over high heat for 5 minutes is acceptable. Of course, with this method of pasteurization, most of the beneficial elements will lose their properties, but the taste and overall impression of consuming the product will remain unchanged.

Pour the juice into a thick-walled saucepan, bring to a boil and note the time. After the specified period (5-7 minutes), pour the product into clean (sterile) jars, seal, turn over the neck, and wrap with a warm cloth.

The cooling time at room temperature is about 12 hours, after this time the jar needs to be turned over and placed in a dark place (cellar, basement, closet, etc.).

Option #3. Closed pasteurization
This method is good because the juice is boiled after it is transferred to the jar without preheating. To carry out the procedure correctly, prepare a wide saucepan with high sides, pour the juice into glass containers, close the lid, but do not roll it up.

Place the jar in the pan, add warm water, turn on the stove. Simmer over medium heat until the first bubbles begin to appear. Make sure that the level of poured water only reaches the shoulders of the container, otherwise it may burst. Next, cover the pan with a lid and bring the juice to a temperature of 85 degrees, no more.

After this period, reduce the heat to the minimum mark, boil the jar of juice for 20-30 minutes, depending on its size. As soon as the pasteurization process comes to an end, carefully remove the container with mittens, immediately roll it up and wrap it in a blanket. Let the juice cool to room temperature (about 12-15 hours), then take it to a dark room for long-term storage.

Important! After preparing and pasteurizing the juice, label each jar. Be sure to indicate the date of preparation so as not to violate storage conditions. The duration of aging during which the product can be consumed ranges from 22-24 months.

As for adding sugar to a drink, this is a purely individual matter. You can stir in the bulk mixture during the heating stage, or you can be content with the natural taste of apple juice.

To prepare the drink, it is important to follow correct proportions. Experienced housewives It is recommended to mix 2 parts apple juice with 1 part carrot juice, and you can add granulated sugar at the rate of 10 grams. per 100 ml. final product.
Wash the carrots, peel them, and dry them with paper towels. Chop into small pieces, put in deep container, pour boiling water over it. Wait about 20 minutes.
Wash and peel the apples, remove the peel from them with a knife with a thin blade. Remove the core and chop the fruit into equal-sized pieces.
Mix the apple and carrots, squeeze the juice out of them using a juicer, remove the pulp by passing the mixture through a sieve. Pasteurize using one of the methods described above (“Light boiling”, “Heating”, “Closed pasteurization”).
At the stage heat treatment add granulated sugar to the juice, wait until the crystals dissolve. After this, pour into jars, seal, cool, and put in a dark place.

Apple-pumpkin juice

Peel the pumpkin from the hard skin and remove the fibrous seed structure from the cavity. Wash the fruit, cut into small pieces, steam them for 10 minutes.
Wash the apples, remove the peel with a thin knife, remove the core. Cut the fruit into equal-sized pieces and scald with boiling water.
Dry the fruits well, place them in a blender or juicer, then remove the pulp with a gauze filter and add to the juice. ground cinnamon, vanillin and filtered water in a small amount to slightly dilute the composition.
If you wish, you can add a little lemon juice to the mixture to give the drink a citrusy note. As soon as the juice is obtained, pasteurize it using the “Light boiling” method, the only thing is that the cooking time must be increased to half an hour.
At the end of the manipulations, pour the composition into sterile jars, seal, and let cool in a wrapped blanket. Move the container to a place for long-term storage.

It is not difficult to prepare apple juice at home if you have an understanding of basic processing technologies. Always wash and dry the fruits, separate the pulp from the liquid, and boil the jars. Consider making apple-pumpkin and apple-carrot juice.

Video: apple juice without a juicer

Among the many recipes for homemade preparations for the winter, I also have natural apple juice. I think there is no need to say that the homemade apple juice that we will prepare for the winter today is not only very tasty, but also certainly healthy. It can be consumed as an independent drink, simply diluted with water, or used as a base for making jelly, tea, mousses, jelly and even fruit ice cream.

We can talk about the benefits of apple juice prepared at home for a very long time. Not only is it a low-calorie product (especially if prepared without sugar), it also contains a lot of iron, pectin and fruit acids. Regular consumption of apple juice (within reasonable limits, of course) helps increase immunity, as well as the body's resistance to infectious and colds. It is recommended to drink it to improve digestion and stimulate intestinal function.

Ingredients:

Cooking the dish step by step with photos:

So, we sort through the apples, wash them, and if there are rotten areas, cut them out. We pass the fruits through the juicer, not forgetting to remove the pulp from time to time.

Pour the apple juice into a large container and let it sit for 10 minutes. During this time, the foam (there is a lot of it) will rise to the top and become denser.

The result is slightly cloudy freshly squeezed apple juice, the color of which depends on the variety and color of the apples. From 6 kilograms of fruit I squeezed 3.1 liters of juice.

Pour the hot juice into pre-prepared jars. Each housewife sterilizes the dishes for preparations in her own way, but I prefer to do it in the microwave - wash the jars in a soda solution, rinse and pour 2 fingers of cold water into each. Steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 0.5-1 liter jars at once, 7-10 minutes will be enough. I boil the lids on the stove for about five minutes.

The end of August brings us a wonderful Christian holiday - the Transfiguration of the Lord. It is celebrated on August 19. By this time, the fruits of many trees reach their full maturity, which we bring to the temple for consecration.

The apples are ready for picking. Fresh ripe apples contain up to 16% sugars, organic acids, vitamins C, B1, B2, A, PP, microelements: magnesium, iron, phosphorus, potassium. The fruit is rich in pectin, a substance that can remove toxins from the body.

Therefore, the benefits of natural apple juice cannot be overestimated. Of course, ideally it is better to drink it immediately after preparation - it retains the maximum of nutrients. But if the garden rewarded you with a large amount, then you should know how to make apple juice at home. This knowledge and a few hours of time spent will help you please your loved ones with delicious food. summer drinks and in the midst of February snowstorms.

At the same time, among huge variety The most suitable apple varieties for juice are Antonovka, Slavyanka, Grushovka Moskovskaya or other autumn and winter varieties.

Species such as china or ranetka produce sweet juices, but with high acidity, so they are consumed half and half with water. Delicious and unusual juices are obtained from a mixture different varieties apples

Preparing natural apple juice using a juicer

Making apple juice at home is not difficult. Using a juicer, you can prepare freshly squeezed apple juice with or without pulp. It is important to choose good ripe fruits that are not spoiled by pests. Juice from apples is easier to squeeze if you do it immediately after the fruits are picked from the tree.

To make apple juice for the winter:

Choose good fruits, wash them thoroughly, remove stems and seeds. Do not cut off the peel, it contains greatest number vitamins Cut the apples into pieces and run them through a juicer. Let the juice sit for a while so that the foam goes away and the pulp settles. If you want to make apple juice with pulp, then you need to proceed to the following steps.
If you do not need pulp, then the juice must be strained through a sieve or clean gauze 2 times before and after boiling. After straining the juice a second time, put the pan on the fire and bring to a boil again. If this is not done twice, the juice may end up with sediment.
If you make juice from sour apples, then you can add sugar, for 0.5 liters of juice - about 1 tablespoon of granulated sugar. To prevent homemade apple juice from turning dark, add citric acid to it.
Place the pan with the juice to cook at a temperature of 950 C, stir occasionally and skim off the foam. Before the juice boils, sterilize the jars and lids. As soon as the juice begins to boil, immediately remove from the stove and pour into jars and screw each one in turn. After the jars of natural apple juice are closed, turn them upside down and leave them for a day, covered with a blanket.
In the future, natural apple juice can be stored for up to two years at a temperature not exceeding +50 C.

How to make apple juice if you don't have a juicer?

Apple juice can be prepared at home without a juicer, using the diffuse method. For this:

It is necessary to carefully prepare for the production of such apple juice at home: first, prepare three 3-liter jars and number them.

Finely chop 1.5 kg of apples and pour them into the first jar to the top. Warm boiled water, pour into a jar of apples up to the neck level and leave for 6 - 8 hours. After this, pour the resulting infusion into a separate container, and again pour hot water into the jar of apples.

Use the 2nd jar, filling it with 1.5 kg of apples, fill it with the infusion obtained in the first jar and leave again for 6 - 8 hours.

From the second jar, pour the infusion into the 3rd jar with 1.5 kg of apples, and from the 1st jar into the 2nd.

Natural apple juice from the 3rd jar is ready for use after it has been infused for 6 - 8 hours.

It is important to periodically taste pieces of apples from the first jar after pouring the infusion. If the taste is gone, then you need to cut new apples and move the jar to the end of the row.

Bring the finished juice almost to a boil and pour into sterilized jars.

Thus, it is possible to obtain excellent apple juice at home without using any additional means other than a stove. The drink turns out rich in both color and the content of vitamins and other useful components. You can use more cans, this will only improve the quality of the juice, but it will take more time. You can add sugar to taste.

Preparing apple juice with pulp

For small children, it is better to make apple juice with pulp, like a puree. To do this, you need to finely chop the apples. You can, of course, use a blender for chopping, but when using metal knives apple mass will oxidize and lose beneficial vitamins.

Pour finely chopped apples into a saucepan, fill completely with water and simmer over low heat, stirring lightly. When the apples have softened, you need to let them cool and then rub them through a sieve, after which, as usual, pour them into sterilized jars and leave them for several hours under a blanket, place the lid down. Such homemade drink will bring it somewhere more benefit closer than juices from stores.

Can you refuse a glass of juice offered to you? I - no, because both fruit and vegetable juices not only very tasty, but also healthy. Natural juices prepared at home can be prepared for future use and drunk all year round. How pleasant and useful it is to open a jar of homemade apple or cherry juice in the middle of winter. And the process of canning juices is quite simple. Juices squeezed from fruits, berries or vegetables are heated, poured into jars, hermetically sealed and pasteurized. hot water. Juices prepared in this way are perfectly stored in a dark, cool place, for example, in a cellar. Nothing complicated, but the pleasure and benefits from such juice will be much greater.

Canning juices at home can be done in two ways: pasteurization and hot filling. The pasteurization method involves heating the juice almost to a boil and pouring it into sterile jars, after which the jars are covered with sterile lids and pasteurized in a water bath at a temperature of about 90 ° C for 20 minutes. Then the lids are sealed tightly. The hot filling method has received Lately much greater distribution, since the conservation process is carried out much faster. The juice is heated, then boiled over low heat, poured to the top into sterile jars, and immediately sealed with sterile lids. Turn the jars upside down, wrap them in a warm blanket and leave them until they cool completely.

Preparing juice at home is obtained by squeezing fresh, fully ripe, high-quality and healthy fruits, berries or vegetables. When squeezed or pressed, all the most valuable and beneficial substances for the body are extracted from them along with the juice - fruit acids and sugars, mineral compounds, vitamins and essential oils. Therefore, such 100% natural canned juices are especially useful for both children and adults.

First of all, to ensure that your juice turns out tasty and survives storage well, select for it only whole, fresh fruits and vegetables that have not been touched by various pests. You don’t need to think that, for example, fruits and berries that are not suitable for jam can easily be used for juice. In fact, fruits intended for juicing should not have wormholes, rot or mold. The fruits should be ripe, but again not too overripe.

Now that high-quality fruits have been selected, they need to be thoroughly washed under running water (you can use a shower for this purpose), then peeled from seeds and stalks and crushed so that they better release the juice when squeezed. Soft berries, such as strawberries or raspberries, can be crushed by hand using a masher, and denser fruits can be passed through a meat grinder with a large grid. Some fruits, such as plums and black currants, have difficulty releasing juice, so they
You can put it in a saucepan and heat it in a water bath. To extract juice, you can use either an electric juicer or a manual press.

Some juices are clear on their own. Very good clear juices are obtained from cherries, raspberries, black and red currants. Other juices are usually cloudy because they contain suspended particles. To get rid of them, you need to filter the juice through a thin cloth and let it sit in a cold place. Previously, housewives tried to clarify the juices at any cost, for which they filtered through several layers of fabric, settled and drained from the sediment. Modern nutritionists claim that it is juices with pulp that are the most beneficial for the body, especially such as, for example, pumpkin, tomato, plum, apricot, peach, pear and others. Among other things, they retain fiber and pectin substances, which reduce cholesterol levels in the blood and normalize the functioning of the gastrointestinal tract.

After squeezing, the juice is poured into an enamel pan and heated to 80-95°C. Here it is important to heat the juice almost to a boil, but not to boil. Then the juice is filtered and heated again. During the second heating, sugar can be added to sour juices.

The hot juice is poured into jars, which must first be sterilized by holding them over hot steam for about a quarter of an hour or calcining them in the oven. You need to pour almost to the top, this way there is less chance that the juice will spoil. The jars are then sealed with sterilized metal lids. Jars of juice are pasteurized in hot water for about 15-20 minutes.

Now about the hot filling method. To do this, the squeezed juice must be heated to 70-75°C, filtered, brought to a boil and boiled for 2-3 minutes, and then poured into sterilized jars and rolled up. Immediately after this, the jars should be placed upside down and covered with something warm, for example, an old blanket or blanket.

After cooling, the jars can be turned over and placed in a dark place at room temperature for a week. During this week, jars with low-quality juice will “prove” themselves: their contents will become cloudy and ferment. Only high-quality juice is stored in a dark, cool place. Juice canned at home can be stored for no more than a year.

Well, you already know how to make juice at home, so it’s time to move on to recipes.

Apple juice

Apple juice has long and firmly won people's love. It not only tastes good, but and extremely useful. This drink will bring you back to life after have a hard day, will relieve fatigue. It will give you energy in the morning, even if you didn't sleep well. And if you have a headache after yesterday's fun, its refreshing taste will quickly bring you back to your senses. Apple juice can be mixed with other juices to make the drink to your own taste. Pear-apple, apple-cherry, apple-rowanberry, currant-apple, etc. are good.

Preparation:
Apples of autumn varieties, juicy and not overripe, are most suitable for making juice. Wash the sorted raw materials, peel them from seeds, cut them and pass them through an electric juicer or squeeze them manually. Then pour the resulting juice into an enamel pan, add sugar (for 0.5 liters of juice, 1 tablespoon of granulated sugar). Place the pan on the stove and heat until boiling, stirring all the time. Don't boil! Remove from heat immediately after boiling. Then pour the juice into clean, thoroughly pasteurized jars, roll up the lids, turn the bottoms up and leave for a day, wrapped in a blanket. Then you can turn them over and put the finished juice in a dark, cool place.

Plum juice

Preparation:
All varieties of late-ripening plums are suitable for obtaining this juice. Sort the plums, rinse, remove pits and heat over steam bath before the juice begins to release. After this, place the plums under a press and squeeze out the juice. Pour it into prepared dishes and pasteurize from 15 minutes (0.5 l jars) to 30 minutes (1 l jars) at a temperature of 85 ° C. Or heat the juice to a temperature of 90-95 °C, pour into prepared containers and seal.

Strawberry or strawberry juice

Preparation:
Place the prepared berries in an enamel bowl, mash, cover with a lid and leave for 3-4 hours. Then add water at the rate of half a glass of water per 1 kg of berry mass and squeeze out the juice. If the juice does not separate well, heat the mixture to a temperature of 60°C. Then pour the juice into clean jars, seal and pasteurize for 15 minutes (0.5 l jars) to 20 minutes (1 l jars) at a temperature of 85°C.

Raspberry and blackberry juice

Preparation:
For this juice, you should prefer varieties that are intensely colored and have a distinct aroma. These berries are very delicate, they should be processed immediately after picking, since even with short-term storage they cake, juice leaks out of them, and they can become moldy. Picked berries clean from stems and other impurities, quickly rinse in small portions, immersing a colander with berries in water, and remove sepals. Then squeeze it using a juicer or put it into a juicer. It is better not to add sugar, but to blend sour juice with other, sweeter juices. If you want to mix juices, different berries can be squeezed together.

What could be better in the chilly winter season than delicious raspberry juice with its unsurpassed aroma! A great summer reminder for kids and adults!

Ingredients:
1 kg raspberries,
150-200 g of water.

Preparation:
Carefully wash the berries and mash them with a wooden pestle. Preheat in enamel pan water to 60°C, place raspberries in it and heat the berries to 60°C with constant stirring. Remove the pan from the heat, cover it with a lid and drain the juice after 15 minutes. Filter it, bring it to a boil and immediately pour it into bottles or jars. Then they can either be sealed or pasteurized at 85°C: for half-liter jars or bottles the time is 15 minutes, for liter jars - 20 minutes, for three-liter jars - 30 minutes.

Some natural juices, no matter how healthy they are, they still have to be combined with others to improve their taste and aroma. Sour juices from currants, cherries, plums are well mixed with pear or apple. Juice from cherries, raspberries, blueberries, cranberries, black currant very fragrant. It will be good in combination with apple, pear, or gooseberry.

Juice from black, red, white currants

The skin of black currants is quite dense, so for better extraction of juice, the berries must be blanched. To do this, sort them out and rinse them, put them in a colander or a special mesh and place them in boiling water for 4-5 seconds. Squeeze the berries in a juicer (each type separately or together, as desired), strain the juice, bring to a boil, pour into the prepared container and immediately seal it hermetically.

If you want to remember in winter the past summer with its abundance of vegetables, prepare vegetable juice.

Ingredients:
1 l. zucchini juice,
100 g grape leaves,
1 PC. carnations.

Preparation:
Wash the zucchini, peel, chop and squeeze out the juice using a press or juicer. Pour boiling water over the grape leaves and put them in prepared jars, and put the cloves there too. Bring the juice to a boil and pour into jars. Pasteurize the jars for 10 minutes at 90 °C.

Carrots have long been famous for their healing properties. carrot juice useful for people with liver, kidney, etc. diseases. And use it for prevention various diseases simply necessary. Carrot juice for the winter can be prepared in such a way that it remains fresh and retains all its beneficial properties for a long time. for a long time. In addition, this is a product that is unique in terms of preservation. Therefore, when preparing it, you need to take into account all the features. Do not use metal utensils.

Preparation:
Select a few fresh and ripe carrots, wash them well, then peel them. Grind in a food processor, juicer, or squeeze the juice out of grated carrots using a press.

Then give the juice some time to settle. Remove the sediment and strain. Pour the liquid into a saucepan of suitable volume and heat to 85°C.
Immediately pour the heated juice into bottles or jars prepared in advance. Don't fill them to the brim. Then seal and sterilize for half an hour at 110 degrees.

Mixed vegetable juices

Recipe No. 1

Ingredients:
1 l. tomato juice,
1 l. carrot juice,
1 l. pumpkin juice,
dill seeds, salt to taste.

Preparation:
Mix the juices, add dill and salt and boil for 5 minutes. While hot, pour into prepared jars and roll up.

Recipe No. 2

Ingredients:
1 liter of tomato juice,
0.25 l sauerkraut juice,
salt, sugar to taste.

Preparation:
Mix the juices, add salt and sugar, bring to a boil and pour into prepared jars. Pasteurize half-liter jars for 15 minutes, liter jars for 20 minutes at a temperature of 80 °C.

By the way, the juice can be frozen in a bottle for the winter. Try it, you and your loved ones will love frozen juices and you will be happy to make them every year.

Frozen juice in a bottle

To freeze juice, you need plastic bottles, which are used for packaging. drinking water. Fresh Juice pour into the bottle, squeeze the bottle slightly to force out the air, and close tightly. Then wash the bottle, dry it and put it in the freezer. Before use, the frozen juice bottle must be removed from freezer and place on the bottom shelf of the refrigerator. In a day the bottle will thaw. With this juice you can cook compote, jelly, and prepare sauces and gravies with it. It depends on the type of berries you juiced. But it’s better, of course, to drink it.

Making juice at home is simple, tasty and healthy. Enjoy your homemade juices! Bon appetit!

Larisa Shuftaykina