For apple juice, choose ripe apples of juicy, non-acidic varieties.
The process will require:
Juicer;
- 1, 2 or 3 liter jars and lids;
- seaming machine;
- two small saucepans and a stand for sterilizing jars;
- towels or large napkins;
- glass or enamel container for collecting juice;
- enameled container for juice pasteurization;
- enameled ladle for pouring juice;
- seaming machine;
- detergents or baking soda for washing cans;
- a blanket or blanket for wrapping cans of juice.
Apple juice canning process
Wash the apples selected for juice in a deep bowl, and after washing, transfer them to another bowl or pan. Let the wet apples drain.
Wash jars inside and out using detergents or baking soda. Rinse them thoroughly and place them upside down on a towel spread on the table, allowing the water to drain.
Install and connect the juicer. Electrical or mechanical will do. You can use a press. Place an enamel container under the juice chute to collect freshly squeezed juice.
Cut the apples into quarters. It is better to remove the stalks. At the same time, clean areas with rotten spots or spoiled when apples fall to the ground. Cover the sliced apples with a towel or napkin. Work quickly as apples tend to oxidize quickly when exposed to air.
Start squeezing the juice. Proceed according to the instructions for the juicer. In a standard juicer, place quartered apples in a tray, press down with a special plate and squeeze out the juice.
Collected juice place on the stove in enamel pan and heat to a temperature of 70-80 degrees. Fill a separate small saucepan halfway with water, bring to a boil and lower the lids to roll the jars into boiling water, turn off the heat after a minute or two.
While the juice is heating, place a small saucepan of water and a rack on the stove to sterilize the jars. Place the jar on the stand and keep it steaming for 1-2 minutes until the jar warms up and becomes transparent from the condensation flowing down the inner surface.
Place the sterilized jars on a dry table surface with a towel, neck up. As soon as the juice reaches a temperature of 70 degrees, turn off the stove and start pouring the juice into jars.
Place the jar on a flat surface, preferably on a stool. Pour the juice into the ladle, close with a sterile lid and roll with a seaming machine. Place the rolled can on the floor covered with a blanket. To do this, turn the jar upside down. Cover the top of the jar with a blanket.
Proceed to pour the juice into the next jar. And so on until you have processed all the juice. The blanket can be removed from the cans after a day. Transfer the cooled jars of juice to the cellar or pantry.
If desired and if other berries and fruits are available, herbs(mint, lemon balm) sprigs of mint or lemon balm can be added to the finished juice before sterilization. You can also add berry juice. Berries will do chokeberry, plums, grapes, pears, pumpkin.
Apple juice is one of the most convenient and delicious ways preserving the apple harvest for the winter. Apple juice preserves vitamins and other useful material, as much as possible, and at the same time use almost no sugar and other additives.
Apple juice can be prepared in four ways:
- Squeeze the juice using a juicer, pour into an enamel container, heat to 95°C (no more!), skim off the foam and immediately pour into hot sterilized jars;
- Pour freshly squeezed juice into sterilized jars, place them in a saucepan with hot water, bring it to a temperature of 85°C and heat the juice in jars for 20 minutes for jars with a capacity of up to 1.5 liters or 30 minutes for jars with a capacity of 2-3 liters;
- Squeeze out the juice, pour into an enamel pan and boil, skimming off the foam. Pour into sterilized hot jars and seal;
- Use a juicer. In this case, the juice is immediately poured into hot sterile jars and immediately rolled up.
Before rolling, jars should be washed thoroughly with laundry soap or soda and sterilized. This can be done by steaming the jars over a pan of boiling water or heating them in the oven at a temperature of 100-120°C for 10-15 minutes. It is more convenient in the oven, since the kitchen does not float in clouds of water vapor. Keep the jars in the oven until the juice is poured to keep them hot. Remove the jars using a thick oven mitt or special tongs to avoid getting burned.
The lids must be boiled in water before rolling. When sealing apple juice cans, use lids with a varnished inner coating, as the acid contained in the juice can corrode the unprotected tin of the lid. Screw caps are usually immediately protected with a special coating. When reusing these covers, carefully inspect the inside to ensure it is not scratched or damaged.
Turn the rolled up jars of juice over, inspect each one for leaks or air leaks, wrap it up and let it cool completely. Store Apple juice no more than two years in a dark place.
Not all apples are suitable for squeezing juice. Yes, you can put the carrion to work, having first cut out all the dubious places. The main thing is that the apples for juice are juicy, forgive the tautology, and not too sour. You will have to add sugar to sour juice, and this can cause heartburn. And in general, it is better, if possible, to completely avoid adding sugar to natural juices, especially when it comes to dietary or baby food. The maximum you can afford is 2-3 tbsp. sugar for three-liter jar. There is no need to be afraid of the jars swelling - if you have thoroughly washed the jars and sterilized them conscientiously, there should be no unpleasant surprises.
Now a few words about the process of squeezing juice. Apples should be thoroughly washed, cored and cut into pieces.
It is convenient to use a special method where the core is removed in one motion and the apple is cut into 6-8 parts. For squeezing juice industrial scale We strongly recommend using scary-looking but very reliable juicers made in Russia or Belarus. Firstly, it costs them nothing to squeeze a couple of buckets of apples for half an hour and not even warm up. Secondly, they are designed in such a way that the pulp is squeezed out as dryly as possible, and practically not a drop of juice remains in it. Everything goes into action.
Glamorous imported juicers are only suitable for squeezing a couple of apples for a smoothie or cocktail, then they need a lot of rest. And the cake from them is liquid, full of unsqueezed juice. Not juicing, but a complete transfer of products...
After squeezing, apple juice should be strained through several layers of gauze, previously washed with laundry soap and ironed. This will remove any remaining pulp and you won't have to further clarify the juice. Unless a thin layer of pulp forms at the bottom of the jars during storage.
To prevent the juice from darkening, you can add a little lemon juice, just don’t overdo it, otherwise the juice will be too sour. We have already talked about sugar: 2-3 tablespoons per 3-liter jar, that’s all.
That, in fact, is all the wisdom of preparing apple juice for the winter. Apple juice in pure form It turns out to be quite concentrated in taste. Therefore, when consuming it, it is better to dilute it with boiled or clean filtered water. You can also prepare assorted or blended juices.
Apple-carrot juice. Take apples and carrots in a 1:1 ratio or less (less carrots to apples). Steam the peeled carrots a little and squeeze out the juice in any way. For baby food Boiled carrots can be rubbed through a sieve. Mix apple juice and carrot juice or puree and deal with it using one of the methods described above (pasteurization in jars, pasteurization in enamel containers or boiling).
Apple-pumpkin juice. Peel the pumpkin and remove seeds, cut into pieces and steam. Rub through a sieve or puree in a blender and mix with apple juice in any proportions. You can add lemon juice or sugar to taste. Pasteurize in any way or boil and roll up.
Apple-pear juice. Pear juice It does not have a pronounced taste or aroma, but when mixed with apple it allows you to get a drink with an interesting bouquet. Prepare apples and pears, core, cut into slices and squeeze in the usual way or separate the juice using a juicer. Pasteurize or boil and roll up. Any ratio.
The list of composition of blended juices and assorted juices is endless. Mix apple juice with zucchini, blackberry, raspberry, chokeberry juice (in this case, only 10-15% of chokeberry berries in relation to apples is enough, and you will get not only tasty and beautiful, but also healthy drink). There are many options for additives, and each region of our vast country has its own.
Fantasize or just prepare pure apple juice for the winter, don’t let a single apple go to waste, and your family will thank you!
Happy preparations!
Larisa Shuftaykina
Among numerous recipes I have homemade preparations for the winter and natural juice from apples. 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 use 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 a 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.
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 prolonged heat treatment, which is why part 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.
- Apples are more suitable for preparing juice for the winter. autumn varieties. The most famous of them is Antonovka.
- Most often, autumn apples 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 expose apple drink long-term heat treatment. Strictly speaking, it cannot be boiled at all, since high temperatures Vitamin C is destroyed. 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 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.
The preparation time for apple juice for the winter is 30 minutes.
How to make apple juice
Products(per 1 liter of apple juice)
Fresh apples - 1600 grams
Sugar - 30 grams
How to cook
1. Wash the jars well with powder or soda, pour over boiling water or steam sterilize.
2. Wash 1600 grams of apples thoroughly and cut into four parts.
3. Remove the apple cores and seed pods.
4. Pass the prepared apples through a juicer.
5. Pour the juice into a saucepan. The juice should occupy half the volume of the pan or two-thirds of the volume, since when heated, the juice forms a lot of foam and can run out of the pan.
6. Stirring constantly, bring the juice over medium heat to a temperature of 90-95 degrees.
7. Using a spoon or slotted spoon, remove the foam from the juice.
8. Add 30 grams of sugar to the juice and mix.
9. Turn off the gas and pour the finished juice into jars.
Fkusnofacts
- When juicing apples, the juice is important do not bring to a boil so that it retains all the vitamins and nutrients.Depending on the variety of apples, you can adjust the addition of sugar to the juice: if the apples are sweet, you don’t have to add sugar.
You need apple juice keep in the basement, cellar or any other dark and cool place.
Apple juice for the winter is usually obtained highly concentrated, so it can be diluted with warm or cold boiled water after opening.
Juice made from sour apples, necessary use carefully: It can cause heartburn due to its high malic acid content. You can neutralize the acid by adding zucchini juice to apple juice at the rate of 1 glass of zucchini juice per 3 liters of apple juice.
When passing apples through a juicer the juice turns dark. It's connected with high content iron in apples, which is fresh air oxidizes. To keep the juice light, you can add 0.2 teaspoon citric acid for 1 liter of apple juice.
Apple juice is possible diversify adding pumpkin, red beet, pear, and raspberry juice to it.
- From apple juice you can prepare mousse, jelly or jelly.
- Cost of apples seasonal average in Moscow for June 2017 - from 60 rubles/1 kilogram.
- Calorie content apple juice - 42 kcal/100 grams.
- Opened jar Store homemade apple juice in the refrigerator for 1 day.
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