What to make from apple foam. Apple juice

Have you run out of apples yet? Do not know where to put the cake and foam from the juice? Then these recipes are for you.

Marmalade is a thickened jam in which, in addition to fruits, there is sugar and a thickener - pectin or agar-agar. Pastila is actually also jam, but dried in the form of a layer.

I have real marmalade and marshmallow in this recipe, but without sugar - I use Fitparad No. 1 sweetener (based on erythritol) and without a thickener - apples themselves contain a lot of pectin.

I make marmalade and marshmallow exclusively from apple foam. And apple cheese is made from pomace.

Have you ever done? Then you know that when you get juice, a lot of foam is formed. Its amount depends on the variety and ripeness of apples - the looser (and riper) they are, the more foam. If this foam is left in the juice, then during sterilization it will curl up and form an unpalatable clot. Those. it has to be thrown away or removed, and separately rolled into jars, for example, for feeding babies. This requires a lot, a lot of jars, and from my own experience I was convinced that if there are no kids who love mashed potatoes, half of it disappears ...

But applesauce is high in pectin. Remember, I wrote about dietary fiber in an article. In 100 g of apples, there is about 0.9-1.7 g of pectin; in the production of juice, the distribution is not the same - a tiny part of dietary fiber remains in the juice (no more than 0.2 g, and they are not found in store juices at all). Most of the pectin remains in the puree, a smaller part in the cake. And fiber, on the contrary, is most of it in oilcake, less in mashed potatoes. Those. different types of dietary fiber allow you to cook two completely different products using different technologies. But both are very tasty and healthy.

Traditionally, pastille and marmalade in Rus' were made from Antonovka, I make marmalade from any variety - from Melba, Pink filling, Anise striped, Shtreifling, which is ripe.

Products

Applesauce
apple pomace
Sweetener Fitparad No. 1 - to taste
Cinnamon - to taste

How to make apple cheese

First I make juice. I cut my apples (sweet and sour) into halves or quarters, remove the core and all the spots. I don't take the skin off. I run apples through a juicer (I have a Philips HR1863) and get juice and pomace. Juice pours into a glass, and forms a cap of foam. I drain the settled juice, and pour the foam into a colander on two layers of gauze. Juice continues to separate from the foam. I take out the cake, put it in a separate bowl. Again I drive the juice away and again pour the foam into a colander until it is completely filled with foam. Now attention! I tie the gauze with a bag (opposite corners) and hang it over the pan (as homemade cottage cheese is made). In a few hours, the juice will drain and a thick puree will remain in the marlechka.

While the juice is draining, you can do the cake. Depending on the variety of apples and the professionalism of the juicer, the cake turns out to be of different humidity.

Apple cake, in the amount of about 500-600 g, I spread in a glass refractory bowl (baking dish). At the same time, I remove the largest pieces of the peel. My juicer gives a very small cake, but sometimes large sections of the peel come across - I take them out. If the cake after the juicer is very, very dry (this also happens), then you need to add water, about 100 g per 400-500 g of cake.

I turn on the microwave for 20 minutes at full power - mine is 900 watts. After 20 minutes, mix with a spoon and send for another 10 minutes at full power. Then I look at the state of the mass. If the cake was initially too wet, then you may have to do three cycles of 20 minutes. If dry, then just 30 minutes of cooking is enough.

Very important! The power of the microwave and the duration of cooking depends on the volume of raw materials. If you put a small portion, for example 200-250 g, then the power must be reduced, set to about 450-600 W, or reduce the time to 10 minutes, otherwise the mass will quickly dry out.

The main guideline is to reduce the volume of cake and its moisture content. Ideally, the mass should be like soft plasticine. But you need to taste it - if the mass has decreased, it has become drier, but harsh fragments of cake are felt, you need to add water and put it back in the microwave. Those. particles of the peel should not be felt at all.

But that is not all! At this stage, I add cinnamon and sweetener to taste, by the way, it is not necessary to sweeten! I knead everything with a fork (you can’t mix plasticine with a spoon). And now I spread the whole mass in a rectangular silicone mold, it is not necessary to lubricate it. I carefully crush the apple mass with a spoon throughout the form. I compact and level. Again I put it in the microwave for 10-15 minutes at medium power (300-450 W). Estimated time.

Periodically I open and look so that the edges of the apple mass in the form do not dry out (the middle is always prepared worse than along the edges). If you see that it dries too much in the corners of the mold, take it out immediately!

It turned out to be a real apple slice. The initial volume of raw material-cake should be approximately halved. I repeat, there is little pectin in the cake, a lot of fiber, so the resulting mass may turn out to be crumbly, this is normal. Although, the peel for such a time, of course, will already soften. Now the entire mass of the reservoir must be put under pressure. To do this, I place the silicone mold in a plastic container, cover it with a plastic lid of a suitable size (you can cut it out of some food box) and put a couple of dumbbell pancakes on top (15 kg in the photo).

After 3-4 hours (you can hold longer) apple cheese is ready.

Let me explain why it is impossible to cook cake immediately in a silicone mold: it is inconvenient to interfere. I mix with a fork, or rather knead it, and with a fork you can scratch the silicone mold, but not the glass one.

Why you can’t do without a silicone mold - if you crush the apple mass in a glass container, then it will stick and you won’t pull it out. Especially after the press. If you do not put it under a press, then the cheese mass will not work - it will not be dense enough.

By the way, apple cheese in European countries is a fairly common dish. If you want to add sophistication to this recipe, add chopped pistachios or hazelnuts or dried berries to the apple mass. Pistachios are just amazing!

How to make apple marmalade and marshmallow

Now let's move on to the second part of the Marlezon apples. Marmalade or pastille from mashed potatoes. The difference is colossal! From the cake we get dense sweet sticks, dry enough, if overdried, then to taste, it resembles dried apples, but softer. Applesauce is high in pectin but high in moisture. Therefore, it takes longer to cook. I have a 500 g mass cooked for three cycles of 20 minutes at full microwave power. However, you can interrupt cooking. Continue in the evening or even the next day - it's okay, just cover the bowl with a towel.

So, I spread the puree in a glass baking dish, turn on the microwave.

The first cycle - 20 minutes, stirred with a spoon.

The second time I turned it on for 20 minutes, I stirred it twice (after 10 minutes). Added sugar and cinnamon to taste. The mass of puree by this time has halved, the puree has thickened.

The third time I turn on for 20 minutes. I stir every 5-7 minutes. The mass should not dry out in certain areas (especially along the edges of the mold) in any case.

It is very important to observe. The microwave cooks quickly, but not evenly affecting the total mass. Therefore, I sit next to the spoon and look to see if my puree dries evenly. The result is a very sticky maroon mass. Like very soft clay. You can boil the last cycle not at full power, but at 600-450 watts. if you have a little puree, then you need to reduce the time or reduce the power of the microwave, otherwise it will burn around the edges or the mass will dry out.

I transfer the marmalade mass with a spoon into a silicone mold, carefully crushing it. And the last time in the microwave for 5 minutes.

You can see from the photo the difference between the marmalade mass and apple cheese - it is plastic, uniform in texture, sticky.

From the original volume, it is reduced by about three times. I let it cool down in the form. I shake it out on the board and then I look at how wet it is. If necessary, it can be dried on the radiator (covered with a towel). But now the batteries have not yet been turned on, so if it’s not a little dry, I spread the marmalade on parchment, cover it with clean gauze and put it on the kitchen mezzanine. It's hot in my kitchen and marmalade ripens in a day or two.

Ready-made layers of apple marshmallow can be cut into pieces, 1.5-2 cm in size, roll in sugar and it will be real marmalade.

In addition to apples, marmalade can be made from plums and pumpkins - they also have a lot of pectin. Very tasty combination of applesauce and plum. Can be made with pears.

Firm, dryish apple cheese can be rolled in cocoa, powdered sugar, or both. If you want, it can be used for fondue - dipped in melted chocolate (you can use dark chocolate on a diet).

But marmalade opens up more possibilities: it will not be possible to sprinkle it with powdered sugar, as it is quite wet and the powder will get wet. It is possible only in sugar, poppy seeds, sesame seeds, ground nuts, crushed cookie crumbs, coconut flakes. In the photo still in cocoa and sesame flour.

Very tasty marmalade is obtained, if at the last stage of boiling, before forming a bar, add roasted seeds or nuts to it.

You need to store marmalade and cheese in a cool place, preferably in the refrigerator (I kept it perfectly for up to 2 months). It is undesirable to wrap them in a film or bag. It is best to wrap in parchment and fold into a heavy paper bag or storage container. Ideally, it's best to store in cardboard jars like Pringles or bebi herbal tea.

The nutritional value of apple marmalade and cheese depends on whether you add any other products: sugar, nuts, seeds. And from the degree of boiling of the apple mass. No matter how much I have made cheese and marmalade, my cheese mass is about the same boiled down 2 times from the original volume, and marmalade almost three times (2.7-3).

Nutritional value of products:

Products, in 100 g	Squirrels	Fats	Carbohydrates	kcal	food fibers
Applesauce	0,25	0,17	9	39,4	6,2
apple pomace	0,5	0,18	9,2	41,3	6,5
Apple puree marmalade	0,6	0,4	18,4	98,5	15,5
Apple pomace cheese	1	0,4	18,4	82,6	13

This is how a dessert turns out, compared to store-bought marmalade or marshmallow with sugar, the calorie content is about 3-3.5 times less, and the carbohydrates are 4-4.5 times less. For reference: marmalade from the store contains almost 80 g of carbohydrates, and the calorie content is 320 kcal. And besides, you can often hear the phrase: "marmalade is healthy, it contains pectin." So, pectin in marmalade is only 1.2 g per 100 g of product - this is a minuscule amount, 4.5-4.8% of the daily requirement.

And now the question arises, is it possible to make marshmallow or marmalade from whole apples, without making juice? Well, of course you can. Here, each housewife chooses what is more convenient: you can cut the apples into slices and stew them in a saucepan (without water on a tiny fire), a pressure cooker, a microwave or a slow cooker (stewing mode). Then wipe through a sieve or blender and dry. Get marshmallow or marmalade of excellent taste. But, the chemical composition will be somewhat different, more carbohydrates and less dietary fiber per 100 g of the final product.

Have you run out of apples yet? Do not know where to put the cake and foam from the juice? Then these recipes are for you.

Marmalade is a thickened jam in which, in addition to fruits, there is sugar and a thickener - pectin or agar-agar. Pastila is actually also jam, but dried in the form of a layer.

I have real marmalade and marshmallow in this recipe, but without sugar - I use Fitparad No. 1 sweetener (based on erythritol) and without a thickener - apples themselves contain a lot of pectin.

I make marmalade and marshmallow exclusively from apple foam. And apple cheese is made from pomace.

Have you ever made juice from apples in a juicer? Then you know that when you get juice, a lot of foam is formed. Its amount depends on the variety and ripeness of apples - the looser (and riper) they are, the more foam. If this foam is left in the juice, then during sterilization it will curl up and form an unpalatable clot. Those. it has to be thrown away or removed, and separately rolled into jars, for example, for feeding babies. This requires a lot, a lot of jars, and from my own experience I was convinced that if there are no kids who love mashed potatoes, half of it disappears ...

But applesauce is high in pectin. Remember, I wrote about dietary fiber in the article Fiber Rich Foods. In 100 g of apples, there is about 0.9-1.7 g of pectin; during the production of juice, the distribution is not the same - a tiny part of dietary fiber remains in the juice (no more than 0.2 g, and they are not found in store juices at all). Most of the pectin remains in the puree, a smaller part in the cake. And fiber, on the contrary, is most of it in oilcake, less in mashed potatoes. Those. different types of dietary fiber allow you to cook two completely different products using different technologies. But both are very tasty and healthy.

Traditionally, marshmallow and marmalade in Rus' were made from Antonovka, I make marmalade from any variety - from Melba, Pink filling, Anise striped, Shtreifling, which is ripe.

While the juice is draining, you can do the cake. Depending on the variety of apples and the professionalism of the juicer, the cake turns out to be of different humidity.

After 3-4 hours (you can hold longer) apple cheese is ready.

Why you can’t do without a silicone mold - if you crush the apple mass in a glass container, then it will stick and you won’t pull it out. Especially after the press. If you do not put it under pressure, then the cheese mass will not work out - it will not be dense enough.

So, I spread the puree in a glass baking dish, turn on the microwave.

The first cycle - 20 minutes, stirred with a spoon.

The second time I turned it on for 20 minutes, I stirred it twice (after 10 minutes). Added sugar and cinnamon to taste. The mass of puree by this time has halved, the puree has thickened.

The third time I turn on for 20 minutes. I stir every 5-7 minutes. The mass should not dry out in certain areas (especially along the edges of the mold) in any case.

I transfer the marmalade mass with a spoon into a silicone mold, carefully crushing it. And the last time in the microwave for 5 minutes.

You can see in the photo the difference between the marmalade mass and apple cheese - it is plastic, uniform in texture, sticky.

Ready-made layers of apple marshmallow can be cut into pieces, 1.5-2 cm in size, roll in sugar and it will be real marmalade.

In addition to apples, marmalade can be made from plums and pumpkins - they also have a lot of pectin. Very tasty combination of applesauce and plum. Can be made with pears.

Firm, dryish apple cheese can be rolled in cocoa, powdered sugar, or both. If you want, it can be used for fondue - dipped in melted chocolate (you can use dark chocolate on a diet).

Very tasty marmalade is obtained, if at the last stage of boiling, before forming a bar, add roasted seeds or nuts to it.

Nutritional value of products:

source

You have enchanted me. I will cook!

Hello, please tell me, is it necessary to add honey.

Hello. What if you add honey instead of sugar?

No problem, you won't notice any difference in taste.

Thanks for the recipe. I tried to make vinegar, but after a week flies appeared under the gauze, what should I do?

I understand, thanks for the reply. It looks like I'm throwing everything away.

I don’t even know, somehow I didn’t have to face it.

And we do not sow rye at all and therefore there is no rye bread. Can it be replaced with something else?

will sour itself, only to have access to oxygen

THIS IS NOT VINEGAR. RECIPE PIZDEZH

Hello good people. I always rejoice at such optimistic videos and grieve that there are fewer and fewer such comrades in my environment. Keep it up!

Hello Dima! Thanks for the kind words. Don't despair, good people are around!

How much positive energy, I just want to write obscenities! (But I won’t, even though I was allowed to)

born blogger! Super!

Happy uncle got caught! He told everything from the heart. WELL DONE! ! !

Can you swear? I won’t, the video is very good, everything is high quality and intelligible. Thank you. Like and subscribe from me. I'm waiting for your similar move, because you use honey)))

Hello. Made according to the recipe, waited 1.5 months, then drained. our vinegar has been standing for 1.5 months already, there is no uterus, there is sediment at the bottom. The color is not transparent, it stands in a dark place, no one disturbs. It smells the same as during fermentation (i.e. there is no or almost no smell of vinegar, it's hard to say). Can you suggest what could be wrong? There was a little vinegar left, which we were treated to, what to do without it, I don’t know. Help if you can!

By vinegar smell, I mean the smell of apple cider vinegar, homemade apple cider vinegar, because I've heard about the store. Everything that happened, merged into the toilet. Strained vinegar stood for 2-3 months, it smelled the same as during fermentation, it tasted sour-fermented.

1. The mother is a gelatinous film on apple pomace during fermentation, usually thrown away with the pomace, since it is impossible to separate it and how to use it is unknown. Those. there can be no uterus on strained vinegar! 2. When you talk about the smell of vinegar, do you mean the smell of purchased chemical tableware 9% vinegar? Then I will either disappoint you or reassure you that apple cider vinegar does not smell of acetic acid, these are two different things. Apple cider vinegar contains malic acid, which has a sharp, rich, sour wine smell. 3. Transparency can be achieved by repeated filtering, but why? He won't get any better than this. Turbidity is a suspension of apple juice, this is not a sign of a poor-quality product. 4. Do the most important thing, try it, I'm 99% sure that you succeeded. Even if you did not follow my proportions, you still get vinegar. It just doesn't happen otherwise.

what a cool uncle))))) and the recipe is excellent)

Diet pizza, diet borscht, diet meatballs. Do you think it's absurd? And here is another absurdity - a dietary dessert! On my channel you will find recipes for these and other dishes.

I read comments. I mixed every laziness with vinegar when it rose. I may have destroyed the vinegar uterus.

You know, there's only one way to check what you've done, and that's to try it. If it is sour, strain through a double layer of gauze (it will take effort) and use it to your health. I guess it's still better than factory made from scrap. Do it right next time.

Hello, Vladimir! I made vinegar according to your recipe. It's been 40 days and it hasn't peeled off. As it was in the gruel, it is worth it. What did I do wrong? Thank you.

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In the age of full automation of all kitchen processes, there is a juicer in almost every kitchen.

Trying to eat right and varied, housewives often prepare fresh juices. If the family is large and the year was fruitful for apples, a natural question arises - how to use the waste, what can be prepared from apple pomace.

After making apple juice, there is always a cake left. These leftovers contain a large amount of fiber necessary for digestion, retain the apple flavor and aroma.

In fact, apple pomace, which retains all the beneficial properties of apples, is added to many dishes, any pastries with it will become fragrant and loose, and will not stale for a long time.

The only condition that is mandatory for use is to remove the seeds and tails from apples before making juice.

Let's take a look at a few easy-to-make options.

Cheesecakes from apple pomace

Ingredients:

Mix rice with oilcake, add banana, egg, sugar and salt. Mix and pour 5 tablespoons of semolina, knead well and set aside for 8-10 minutes to swell the semolina. Add raisins. Form cheesecakes, roll in semolina and fry over medium heat until cooked.

Apple pomace pie

Ingredients:

Separate the yolks, grind with sugar until white. Add apple pomace, cinnamon and lemon zest, mix gently. Sift flour with baking powder on top, mix. Whisk the egg whites with salt until stiff peaks form, gently fold into the batter. Pour the batter into a baking dish lined with parchment paper. Cook in an oven preheated to 190 degrees for 40-45 minutes, sprinkle with powdered sugar when serving.

Gingerbread with apple pomace

Ingredients:

Rinse the raisins, pour boiling water for 5 minutes, drain the water, dry the raisins. Beat eggs with sugar, add melted and cooled margarine and sour cream, mix. Add apple pomace, raisins and grated ginger root. Sift flour with baking powder on top, add semolina and vanilla sugar, mix well. Grease the molds with oil (if you use silicone, you can not grease), fill 2/3 with dough and bake in an oven preheated to 180 degrees for 15-20 minutes.

Apple pomace and carrot fritters

Ingredients:

Mix eggs and sour cream, add sugar, salt and soda (quench with vinegar), sift flour and mix well. Peel and grate the carrots on a fine grater, add to the dough together with the cake. Spread on a heated frying pan with a tablespoon, fry for 3-4 minutes on each side. Serve hot with sour cream, honey or jam.

You will find more ideas and unusual solutions in our "Recipes" section.

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For the casserole:
- 1 glass of apple pomace;
- 2 eggs;
- 1 glass of cottage cheese;
- 4 tbsp. spoons of sour cream;
- 2 tbsp. spoons of semolina;
- sugar to taste.
For charlotte:
- 1 cup of sugar;
- 3 eggs;
- 1 glass of kefir;
- 2 cups of flour;
- 1 teaspoon of soda;
- 2 cups of pulp.
For the pasta:
- 3 cups of cake;
- 5 tbsp. spoons of water.
For advice:
- 1 glass of cake;
- 2 tbsp. spoons of powdered sugar;
- 2 tbsp. spoons of lemon juice.
For jam:
- 1 kg of cake;
- 800 g of sugar;
- 1 glass of water.
For vinegar:
- 1 kg of cake;
- 200 g of honey;
- water.

- For the pomace pie:
- any fruit cake (apple
- pear)
- 1 cup cake;
- 1 glass of flour;
- 200 g of sugar;
- 2 eggs;
- ½ cup vegetable oil;
- 1 teaspoon baking powder for dough;
- 100 g of raisins and nuts.
- For the pomace casserole:
- 2 cups vegetable pomace (beetroot
- carrot
- cabbage);
- 2 eggs;
- 4 tablespoons of sour cream;
- 2 tablespoons of semolina;
- salt to taste.
- For apple cider vinegar:
- 1 kg of apple pomace;
- 200 g honey
- can be replaced with sugar.

Beat sugar with eggs in a steep fluffy foam. Add vegetable oil. Continuing to stir, add a little flour. Put the baking powder into the flour first. At the end, put the cake, add nuts and raisins. Line the baking dish with special paper, grease with butter and pour the dough into it. Bake at a temperature of 180-200 degrees for 40 minutes.

The cake is ready when a dry wooden stick inserted into it comes out clean.

You do not need to immediately remove the cake from the mold, let it cool a little, otherwise it may settle. If desired, the pomace pie can be cut into two parts and smeared with jam or sour cream.

Add an egg, semolina, sour cream, salt to the cake. Stir and let stand for 10-15 minutes so that the semolina swells. Lubricate the baking dish with vegetable oil and lay out the prepared mass of cake. Bake for about 30 minutes at 200 degrees.

Serve the pomace casserole with sour cream.

Put apple cake in a three-liter jar, add sugar or honey. Fill to the top with cold boiled water. Cover the jar with a cloth (towel) and tightly tie the neck. Put in a dark place to ferment at room temperature. After 2 months, strain through several layers of gauze. Put the filtered liquid in the cold to clarify. After two days, drain the light part of the vinegar into a separate container, pour out the dark precipitate. Store apple cider vinegar in a dark, cool place.

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Freshly squeezed homemade apple juice is much tastier and healthier than store-bought apple juice.
But at the same time, not everyone is recommended to drink juice - there are contraindications.
What are the benefits and harms of apple juice? Now we will learn this, and also find out how to make homemade apple juice. I offer a recipe for both the juicer and without using it.

Do you know why a peeled apple darkens when exposed to air? This iron, which is abundant in apples, oxidizes by reacting with oxygen from the air. How does an apple "rust"? Apples are good for high iron content and juice from them is an excellent tasty remedy for increasing hemoglobin and preventing anemia (although pomegranate juice is even more effective in this regard).
In addition to iron, apples are rich in vitamin C and pectins. The first strengthens the immune system, and the second helps to remove toxins from the body.

But fresh apple juice is not useful for everyone: it is sour, so people with gastritis, high acidity, stomach ulcers, pancreatitis, those who have pancreatic disorders should not drink it.

Do not give apple juice to babies! Just like other freshly squeezed juices. Why are they useful? The fact is that the digestive system of young children does not yet produce enzymes in the proper amount, and, rushing with the first sample of juice, you can disrupt the pancreas, acquiring long-term digestive problems. You can give your child a taste of apple juice no earlier than at 6 months, and - attention! - dilute the juice by half with water and give at first a little, drop by drop, gradually increasing the portion.

We figured out who can drink apple juice, now let's cook it!

Ingredients:

Juicy, firm but ripe apples.

If you are preparing apple juice for children, then take greenish varieties of apples - there is an allergy to red fruits.

Also, resist the temptation to juice "substandard" apples. If fruits with a slightly nailed barrel can still be used, then rotten ones should not be used! After all, the juice does not undergo heat treatment, like the same compote or filling for an apple pie. And when you cook for children, we use good apples in all dishes. After all, a spoiled barrel can mean that you should not eat the rest of the apple.

If the household does not have a juicer, apple juice is possible, but in a small portion.
My apple, peel and three on a fine grater. Then we squeeze through 2-3 layers of gauze, how much strength is enough. ? It turns out a little juice - I cooked like this when the kids were just starting to taste juices.

But when the family is large and the kids have grown up, you already need to make a larger portion of juice. This is where a juicer comes in handy. But, even if it says "suitable for whole fruit," don't throw whole apples in there. It is necessary, firstly, to wash them well, and secondly, to clean them from the core with seeds. You can not peel from the peel.

So, my apples, cut into halves, peel and in this form, throw 1-2 pieces into the juicer. See the nuances of the mode according to your model, I have sc 019, it uses 2nd speed for hard fruits, including apples.

The kit includes a foam separator - such a contraption that is placed in a jug for receiving juice and separates (separates) the foam from the juice. But I removed it. Because apple juice foam tastes great, and there is more juice with foam! ?

We drink freshly squeezed apple juice right there, without leaving the cash register .. that is, from the juicer. Because vitamins and other benefits will not wait - they quickly collapse in the air. So we prepared homemade apple juice - and immediately drink it, seize the moment and vitamins!

6 medium apples make a full 200-gram glass of apple juice.

And if you make a lot of juice, then you can boil it and roll it up. Of course, in this case, a significant part of the usefulness is lost, but a supply of juice for the winter is obtained. But that's another recipe and another story. ?

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Winemaking is a real sacrament, an art that requires both inspiration and full dedication, as well as patience and accuracy. Summer is a great time to try to make delicious, high-quality wine from ripe fruits or berries on your own.

It will take you at least a week to make homemade wine from fruits or berries, but the amazing result will meet all your expectations. In the new review, we analyze the basic recipes and rules, following which you can easily cope with such an unusual and interesting process as making wine.

The main rule that must be observed when making homemade wine is a ban on all metal containers. The material from which you decide to make a drink must be poured into an enameled or wooden container. Metal is the enemy of the quality and taste of future wine.

To avoid the appearance of foreign odors in the drink, rinse the container in which you will prepare the wine and the vessel where it will be stored with water and baking soda - it perfectly eliminates all unnecessary aromas.

When choosing ingredients for wine, give preference to exclusively ripe fruits or berries: this is the only way you will get a fragrant, high-quality drink.

The most difficult stage is working with juice. A juicer or a meat grinder is best for chopping fruits, and a wooden pestle for berries. Each individual recipe has its own subtleties that are important to observe.

It also depends a lot on the ingredients, as some juices are more acidic than others and need to be increased in sugar content. The easiest way to get rid of acidity is to dilute the juice with clean and soft water (for example, blackcurrant juice is diluted with water in a 1: 1 ratio). You can also mix juices of berries and fruits of different acidity: add 30% pear to apple juice, and blueberry to cherry juice.

The fermentation time of the wine depends on the recipe by which you decide to make homemade wine. So, for example, grape wine will need about 20 days, plum - as much as 50, some berry-fruit wines - from 2 to 4 weeks. Don't forget about the aging time too: some drinks need to be aged for about a month, and some, like apple cider, 3 times longer.

Before making homemade wine, it is most often recommended not to wash the fruits: the peel contains natural yeast, which will provide an important fermentation process. If, following the process, you notice that the fermentation has not begun, try adding simple yeast (baking or beer) to the future wine: 1-2 grams per liter of juice will be enough.

Oxygen must not enter the vessel with wine. During fermentation, carbon dioxide is produced in the wine, which is important to let out. The most popular way is to put a pierced medical rubber glove on the neck of the vessel. Be sure to wrap the glove attachment point on the neck with an elastic band or thick thread so that the glove does not fly off under pressure. The disadvantage of this method is the smell of fermentation, which will inevitably appear in the room. But you can observe how actively the fermentation process takes place: an inflated glove is an indicator that the wine is actively fermenting.

Excellent white wine is obtained from fresh sea buckthorn berries, and red - from juicy cherries. Both wines are prepared (that is, fermented) for about two weeks, after which they will need to be filtered and bottled in prepared bottles. Both recipes are extremely simple, and, importantly, you do not need yeast to make such wines: only natural ingredients.

We share with you another recipe that even beginners in home winemaking should cope with: sweet and at the same time fresh strawberry-currant wine. It will be completely ready in two months - count your time.

Water - 2 l
Brown sugar - 1.5 kg
Large lemon - 1 pc.
Strawberries - 1.5 kg
Red currant - 1.5 kg
Raisins - 1 handful

Boil syrup from water, sugar and lemon, previously cut into slices. Sort the berries, but do not wash: it will be enough to remove the stalks from the strawberries, and the currants can be left on the twigs. Mash the berries with a wooden pestle, and place the resulting puree in a wide container with a narrow neck, adding raisins. Add the syrup and mix the ingredients, then leave the bottle, covered with a cloth, in a dark, warm place for about a week. Once a day, do not forget to stir the contents.

After a week, pour the juice into a clean bottle, close with a glove and leave for another week. After that, all you have to do is pour the wine into clean bottles, close with corks and leave to infuse in a cold, dark place for about 1.5 months.

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What could be tastier than apple juice? Many prefer to drink it fresh. But what if there are not always suitable apples? The best option is to prepare juice for the winter. It is quite possible to do this at home. Let's look at the easiest ways to harvest apple juice for the winter.

Many people know how to preserve freshly squeezed apple juice, but not everyone is aware of its benefits. Experts have established: if you drink one and a half glasses of this drink per day, then the work of all respiratory organs will significantly improve. If you prepare juice without sugar, then it turns out to be low-calorie. Such a drink allows you to keep your figure slim.

There is a lot of vitamin C in apple juice. Everyone knows that this component is necessary for our body to improve the functioning of the immune system. In addition, the composition of the drink contains iron, phosphorus, magnesium, potassium and many organic acids, including citric and malic.

Many doctors recommend regularly drinking apple juice for those who suffer from various diseases of the cardiovascular system, gastritis with low acidity, anemia, and frequent bronchitis. Will not harm the drink and heavy smokers.

As already mentioned, the composition of the product contains iron. This component allows you to more effectively deal with anemia, and also helps to remove stones from the kidneys. It is worth noting that the finished drink is very rich in pectin substances, which help cleanse the body of toxins.

Many people use a juicer to make apple juice. However, the product must be properly prepared. Otherwise, many of its useful components will simply lose their properties. That is why it is so important to know how to preserve apple juice from a juicer.

To make canned apple juice tasty, you need to choose only ripe fruits for its preparation without signs of rotting and wormholes. Only they will have a pronounced aroma. The most delicious drink is obtained from those apples that have the right ratio of acid and sugar. Therefore, you should choose the best variety or mix the juices at the end. If the drink turned out to be sour, then sugar syrup can be added to it.

You should not prepare canned apple juice only from fruits that are not too acidic. As a result, you will get a drink with weak taste. As for mealy varieties, they produce a product that is very difficult to lighten.

Since it is a little more difficult to preserve apple juice from a juicer than using a juicer, it is better to choose strong and juicy fruits. These include winter varieties: Grushovka, Parmen, Anis, Titovka, Antonovka and others.

First of all, you should prepare the lids and glass jars into which you will pour the juice. Wash containers thoroughly. To do this, it is better to use warm water and baking soda. After that, sterilize the jars. You can pour boiling water over them or warm them in the oven at a temperature of 100 ° C. Place the sterilized jars upside down on a dry and clean towel. This will keep them from getting cold quickly.

Wash the lids thoroughly and boil for 10 minutes.

In order for canned apple juice, the recipe of which will be given below, to stand for a long time and not ferment, it is necessary to prepare the fruits for processing. To do this, they must be thoroughly washed, remove the core from each apple. The fruits must be cut into slices. After that, the prepared raw materials can be passed through a juicer.

Harvesting apple juice does not end there. It still needs to be bottled and rolled up. The squeezed juice should be poured into a saucepan. The container needs to be filled with drink only 2/3. This will prevent the juice from spilling onto the hob when boiling. The contents of the pot should be brought to 95°C. In this case, the juice must be constantly stirred. If sour fruits were used to make the drink, then sugar can be added to taste. If the apples were sweet, then the drink can be rolled up like that. Sugar can be added after opening the jar.

Adding special preservatives to juice is not worth it. After all, the acid and sugar in apples perfectly replace them. When the sterilization of apple juice is completed, it is necessary to remove the resulting foam and pour the finished product into jars. Filled containers are immediately covered with lids and rolled up with a key.

Each rolled jar must be turned over and put on the neck. After that, they should be wrapped in a blanket and left to cool completely.

Before preserving apple juice from a juicer for the winter, it is worth considering that the finished drink is concentrated. Such a product can bring some trouble to those who have problems with the digestive system. Therefore, it should be diluted or cooked, for example, with zucchini juice. It is worth noting that the drink turns out to be more tender and, of course, it will be much healthier. For three liters of apple juice, you need to add only one glass of zucchini juice.

Apples contain a lot of iron and upon contact with air, this element begins to oxidize. As a result, the juice obtained as a result of squeezing through a juicer may become dark. To prevent this from happening, it is worth adding a little citric acid to the squeezed product, but not too much. The best option is lemon juice. It acts more gently and mixes quickly.

All pomace can be re-passed through the juicer. To get a drink, you need to add 10% water by weight of recycled materials. So, if there are 2 kilograms of pomace left, then 200 milliliters of liquid must be added to them, the temperature of which should be from 75 to 80 ° C. Everything is thoroughly mixed and infused for three hours. After that, you can skip the raw materials through the juicer. This juice can be used to make jam, marmalade or jam.

If there is no juicer, then you can make juice using a conventional meat grinder. Harvesting apple juice in this way is a laborious process. First of all, the fruits should be completely peeled and core.

Prepared apples must be passed through a meat grinder. The result should be a homogeneous mass. It must be laid out in portions on a dense fabric or on gauze folded in several layers. Apple juice is squeezed by hand into a bowl. After that, the drink should be boiled, poured into glass jars and rolled up with a key. Natural apple juice is ready.

So that the drink prepared by this method does not quickly darken and does not acquire an unpleasant aftertaste, it is worth using stainless steel or enameled dishes and a meat grinder. This little trick allows you to make apple juice at home even more tasty and healthy. After all, it retains much more useful components.

Now you know how to preserve apple juice from a juicer. By following all the tips, you can make blanks for the whole winter. In this case, the drink can turn out to be tastier than store-bought. The main thing is to choose the right variety of apples and calculate the required amount of sugar.

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Hello! May I know what to do with the foam? I did not find a recipe for making jam from foam or anything else. Thank you

No, I'm not interested, we do not use any top dressings, minerals, fertilizers, everything is natural and environmentally friendly.

Marinka Tvorinki THANK YOU SO MUCH, MARINA. ZEOLITE IS A NATURAL MINERAL. IT IS MINED IN EUROPE. THE APPLICATION IS VERSATILE, INCLUDING IN GROWING DIFFERENT CROPS. FOR THE FIRST TIME THIS YEAR I GROWED SEEDLING WITH THE USE OF ZEOLITE AND FURTHER ADDED WHEN PLANTING. IT WORKS IN THE SOIL FOR 5 YEARS. I DID NOT EXPECT THIS RESULT. I KNOW FOR DEFINITELY THAT IT IS USED IN THE BALTIC COUNTRIES. IF YOU ARE INTERESTED, I CAN SHOW YOU THE SITE WHERE MUCH IS WRITTEN ABOUT IT. BUT I DON'T KNOW WHERE TO GET IT.

Cook until you like the color and thickness. No, I don't know about that.

Marinka Tvorinki Thank you. And how long to cook? I tried, did not boil much, cooked for about two hours. For jam, it seems to me, it turned out to be liquid. It doesn't drip off a spoon, really. But delicious. I think maybe add some apples. By the way, Marina, I want to ask you everything. Have you heard about ZEOLITE?

I also have a lot of apples, I thought what to do with it, so I’ll do it and make delicious juice! Thanks for the recipe! ??

My grandmother cooked this for me in the village

I love this juice which penitsa foam is delicious

Thank you. You don't need to sterilize

Can you make or write a recipe?

Wash the tomatoes, cut out the middle, cut, twist in a meat grinder, put in a saucepan, bring to a boil, grind through a sieve. Bring the juice to a boil and boil on low heat for 5 minutes, then pour into sterilized jars, twist. Cool down under a blanket.

Irina Bertram Didn't make the video.

Hello Marina, do you make tomato juice?

thanks for the recipe. I will definitely cook it. Thanks a lot

this juicer yes

Thank you turned out very tasty juice everyone drank!

Bring to a boil, in sterile jars! And then sterilize for 20 minutes? And liter - 10 minutes? How about you can't boil it?

Marinkin's Tvorinki Hello! Marina, thank you for everything, I cook according to your recipe, I wanted to ask us if I had sterilized before. The pan is not there now, how can I sterilize jars or boil juice? Thank you.

No one boils it, I sterilize it in a special saucepan at 90 degrees, at this temperature the juice does not boil.

Hello. When you drink juice, YOU DILUTE IT WITH WATER.

Thank you Marina for your helpful tips. According to your recipes, this year I prepared borscht dressing, ketchup. Everything is very tasty. Now I will prepare ranet juice according to your recipe, I am sure it will be delicious.

Hello Marina. Hello from Moscow. We just squeezed the juice from apples, it turned out a 12 liter saucepan. The juice is very sweet, no need to add sugar. I want to consult with you, the juice turned out to be very sweet, is it possible to add a little citric acid to give the juice sourness. As you advise, you can add how many lemons you need to a 3-liter pan. I would be grateful for advice. Thank you Marinochka for your recipes and for your kind heart.

Marinochka thank you very much for your reply. Good luck with everything.

It is better not to add anything, bring to a boil and roll up, it is better later, when you drink, add citric acid to taste.

you know, I sell lemonade and I really want to try to sell this apple lemonade

Tell Marina, will there be juice in the room?

We have it in the basement, it has never been stored in the room.

Hello! And where do you get such an abundance of apples? a private house? You are smart!

varite li vi varenie iz orex esli da to kak?

nino sukhishvili forgot to switch to Russian????

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Homemade apple juice: a recipe for the winter

National cuisine: Russian.

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

To prepare tasty and healthy juice for the winter, it is better to process apples just taken from the tree - they are more juicy. For these purposes, Anis, Antonovka, Semerenko, Shtrey fling, Grushovka varieties are more suitable, but if there are none, others can be used. It is recommended to mix several varieties of apples: a blended drink has a more interesting taste and aroma.

The classic technology for making apple juice at home is as follows:

Prepare jars in advance: wash them and sterilize. Boil the lids for rolling for 5 minutes in water.

Prepare raw materials: wash apples, remove rotten places, cut into 4 parts.

Peel and cut apples for juice

Get juice in any way possible: using a juicer, a meat grinder with a special nozzle, rubbing it on a fine grater and squeezing it through gauze. It should be borne in mind that it foams a lot, so it is recommended to get rid of the foam during the cooking process as often as possible.

Getting apple juice with a juicer

Strain the resulting juice through several layers of gauze and pour into a clean large saucepan, preferably enameled.

Put on a strong fire and bring to a temperature of 90-95 degrees. A clear sign of heating to such a state is the appearance of the first bubbles from the bottom. The juice will begin to lighten and foam will begin to collect on its surface. It must be removed with a slotted spoon or a wooden spoon.

Filter the hot liquid again through cheesecloth, add and stir sugar (if there is not enough natural sweetness) and put it on the gas stove again. Now you need to heat the liquid to 80-85 degrees.

Remove from heat and immediately pour into sterilized jars, roll them up.

If it has deteriorated during the first two weeks, it can be boiled for 5-7 minutes and used to make 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 the sediment at the bottom of the can, which will appear during the storage of the drink. It should be borne in mind that it will not work to get completely clarified juice at home, but this nuance will not affect the taste.

Using the pasteurization method, you can save a 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 blanks. For the same purposes, it is advised to use only enameled dishes to heat the liquid.

READ OTHER INTERESTING RELATED ARTICLES

At this time, water should already be boiling in a wide saucepan, on the bottom of which a wooden circle is laid or gauze is laid. Put the filled containers into boiling water (it should reach the neck of the cans) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be gradually removed. Remove jars from boiling water, turn upside down and wrap in a warm blanket.

Wash the fruit thoroughly and cut into quarters.

Peel apples and rotted areas, remove the seed box.

Combine the resulting mass with syrup and put on fire again.

If there is no juicer at home, but you 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, and then squeezed through cheesecloth several times. Then prepare the drink according to the first recipe.

Another way to harvest it for long-term storage can be seen in the next video. Its author proposes to make a drink with sugar using the sterilization method. It should be borne in mind that every housewife eventually finds her secrets of home preservation, so different recipes may differ from each other. Each is good in its own way and can be used with equal success for harvesting for the winter.

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Pour all the juice into a large saucepan.

Immediately close the juice with a seaming key or screw caps.

We turn the jars of homemade apple juice upside down, wrap it with something warm (a blanket, a blanket) and let it cool completely in this position.

From the indicated amount of ingredients used, I got about 3.5 liters of fragrant apple juice. These are 3 cans (one with a capacity of 1.5 liters and two with a capacity of 1 liter). I wrote 7 servings at the beginning of the recipe, based on the calculation of 1 serving - 0.5 liters.

We store homemade apple juice in the basement or cellar. During storage, sediment will fall to the bottom - this is normal, do not worry. And in winter, we open a jar, dilute it with water to taste and enjoy the wonderful apple juice, which we prepared ourselves at home during the season.

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Apple juice is one of the most convenient and delicious ways to preserve apple crops for the winter. Apple juice allows you to preserve vitamins and other useful substances 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 with a juicer, pour into an enameled container, heat up to 95 ° C (no more!), Remove 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, removing the foam. Pour into sterilized hot jars and roll up;
Use a juicer. At the same time, the juice is immediately poured into hot sterile jars and immediately rolled up.

Before rolling, jars should be washed well with laundry soap or soda and sterilized. This can be done by steaming the jars over a pot of boiling water or heating them in an oven at 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. Take out the jars with a thick oven mitt or special tongs so as not to burn yourself.

Covers must be boiled in water before rolling. When sealing cans of apple juice, use lids with a lacquered inner coating, as the acid contained in the juice can corrode the unprotected sheet metal of the lid. Screw caps are usually immediately protected by a special coating. When reusing these covers, carefully inspect the inside of them for scratches or damage.

Turn the rolled cans of juice upside down, inspect each for leakage or air leakage, wrap and let cool completely. Store apple juice for no more than two years in a dark place.

Not all apples are suitable for squeezing juice. Yes, you can use the carrion, after cutting out all the dubious places. The main thing is that apples for juice should be juicy, sorry for the tautology, and not too sour. Sugar will have to be added to sour juice, and this can cause heartburn. And in general, it is better, if possible, to completely refuse to add sugar to natural juices, especially when it comes to dietary or baby food. The maximum that you can afford is 2-3 tbsp. sugar in a three-liter jar. There is no need to be afraid of swelling of the jars - if you thoroughly washed the jars and sterilized them to the conscience, there should not be any unpleasant surprises.

Now a few words about the process of squeezing juice. Wash the apples thoroughly, remove the core and cut into pieces.

It is convenient to use a special method when the core is removed in one movement and the apple is cut into 6-8 parts. For squeezing juice on an industrial scale, we strongly recommend using ugly-looking, but very reliable juicers made in Russia or Belarus. Firstly, it costs nothing for them 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 cake is squeezed as dry as possible, and practically not a drop of juice remains in it. Everything is going to work.

Glamorous imported juicers are only good 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 translation of products ...

Apple juice after squeezing should be filtered through several layers of gauze, previously washed with laundry soap and ironed. This way you will remove the remaining pulp, and you will not have to further clarify the juice. Unless a thin layer of pulp forms at the bottom of the cans during storage.

In order for the juice not to darken, you can add a little lemon juice to it, but do not overdo it, otherwise the juice will be too sour. We have already talked about sugar: 2-3 tablespoons per 3-liter jar, and that's it.

That, in fact, is all the wisdom of harvesting apple juice for the winter. Apple juice in its pure form is quite concentrated in taste. Therefore, when using it, it is better to dilute it with boiled or clean filtered water. And you can make assorted juices or blended juices.

Apple-carrot juice. Take apples and carrots in a ratio of 1:1 or less (less carrots to apples). Boil the peeled carrots a little for a couple and squeeze 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 do with it one of the above methods (pasteurization in jars, pasteurization in enamel containers or boiling).

Apple-pumpkin juice. Peel the pumpkin from the skin and seeds, cut into pieces and boil for a couple. Pass 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 does not have a pronounced taste and aroma, but mixed with apple juice, it allows you to get a drink with an interesting bouquet. Prepare apples and pears, cut the core, cut into slices and squeeze in the usual way or separate the juice with a juicer. Pasteurize or boil and roll up. The ratio is any.

Enumerate the composition of blended juices and assorted juices indefinitely. Mix apple juice with squash, 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 a tasty and beautiful, but also a healthy drink). There are many options for supplements, 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 be grateful to you!

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

Homemade apple juice for the winter: a step-by-step recipe and the best combinations with other fruits and berries. Simple ways to stock up on vitamins for the whole year and get them from a delicious apple drink. It turns out to be useful and very fragrant, and in terms of taste it is many times superior to the store counterpart.

Type of dish: drink.
Dish subtype: apple drink.
number of servings per outlet: 5-6
Cooking time: .
National cuisine: Russian.
Energy value: .

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

Apple Juice Secrets

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 acidic, you can add 50-100 g per liter of liquid.

Pouring apple juice into bottles

Put the containers upside down and wrap with a blanket.

In this state, apple juice should be stored at room temperature for another 10-12 days. If during this time he did not begin to ferment, did not become cloudy and mold did not appear, then the jars can be moved for long-term storage in a cool, dark place. Such a drink is stored for a very long time, so you can enjoy its taste for a whole year until the time for a new harvest comes. If it has deteriorated during the first two weeks, you can boil it for 5-7 minutes and use it to make 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 the sediment at the bottom of the can, which will appear during the storage of the drink. It should be borne in mind that it will not work to get completely clarified juice at home, but this nuance will not affect the taste. Using the pasteurization method, you can save a 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 blanks. For the same purposes, it is advised to use only enameled dishes to heat the liquid.

Harvesting apple juice for the winter

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

This is the most common and easiest way to get any fruit drink. To save the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second way 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 rolling - 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. Put the filled containers into boiling water (it should reach the neck of the cans) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be gradually removed. Remove jars from boiling water, turn upside down and wrap in a warm blanket.

Apple juice obtained through a juicer

If the farm has a juicer, you can experiment with preparations for the winter - make blended drinks. Excellent taste qualities are those in which apples are combined with the following fruits, berries and vegetables:

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

Many summer residents prepare exactly an apple-pear drink - it turns out to be light, fragrant and very tasty.

apples;
pears.

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

Wash the fruit thoroughly and cut into quarters.
Run them through a juicer.
Pour the resulting mass into an enameled container and put on a gas stove.
As the liquid heats up, foam will collect on its surface. It must 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 over and wrap.

After a week and a half, check whether the blanks have deteriorated and put them in a permanent storage place.

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 apples and rotted areas, remove the seed box.
Cut into slices about 1-2 centimeters wide, transfer them to an enamel pan.

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

Turning apples into puree for juice

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

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 to those who are on a diet. If there is no juicer at home, but you 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, and then squeezed through cheesecloth several times. Then prepare the drink according to the first recipe.

Apple juice is considered to be a storehouse of vitamins. Thanks to mineral elements, the product strengthens the immune system, fights colds, and increases vitality. For this reason, experienced housewives wish to conserve the juice in order to be able to enjoy it in the winter. We have compiled for you a golden collection of the most delicious recipes that you can easily translate into reality on your own. Let's consider the important aspects in order.

For the preparation of juice, only sweet varieties of apples are used; in some cases, distillation from fruits with sourness is allowed. The second option involves the addition of granulated sugar, which can cause heartburn.

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

After selection, the fruits must be sorted out. It is important to understand that only healthy apples without a wormhole are used for juice. Each fruit is thoroughly washed with a foam sponge. If store-bought products are used for pasture, wax and possible chemicals are removed with baking soda.

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

Place the apples in the sink, wash each fruit under warm water, using baking soda if necessary. When all the dirt has been removed, sort through the fruit, cut out the bumps and rotten places, remove the leaves and tails.
Give preference only to ripe fruits if wild game is not used. Spread a cotton towel on the table, lay out the fruit to drain the water, dry at room temperature.
Remove the skin from the apples with a thin knife. Try to cut the skin so thin that only the hard, smooth part is removed. It is under it that the accumulation of useful elements that must be preserved is concentrated.
Cut out the core, remove the bones and substrates, chop the fruits into cubes of the same size. The size of the pieces directly depends on the characteristics of the juicer. If the device turns large pieces into puree well, do not waste 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 comes out about 4-5 liters of juice. It is difficult to say the exact figure, because all varieties differ in ripeness and juiciness.
Choose a bottle with a neck diameter that matches the size of the juicer nozzle. Such a move will prevent the possible contact of the final product with oxygen. If 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.
Substitute the selected vessel under the neck, place the pieces of fruit in the cavity of the juicer, turn on the device. Depending on the manufacturer, the speed of issuing juice 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 get 3.5-5 liters of the final product.
In addition to squeezing, the juicer purifies 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 cake can be seen on top of the juice. You can either stir it to get a pulpy product, or strain it. In the case of the latter option, use a sieve or make a filter out of several layers of gauze.
As for the cake from used apples, it is of little use, throw it away or use it for your own purposes. At the end of all manipulations, disassemble the device, wash it thoroughly in the shower, and dry it. Leave until the next time in the assembled or disassembled state.

There are a sufficient number of ways in which you can prepare apple juice for winter preservation.

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, pour boiling water over it.

You can also sterilize the jars by placing them in a pot of water and then boiling thoroughly (about 10-15 minutes). After preparing the dishes, choose the appropriate preservation method and proceed to the procedure.

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

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

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

Option number 2. light boil
The technique is designed for those cases when, when squeezing apple juice, there are doubts about the quality of the fruits used. For example, you are not sure that you have completely removed spoiled places or cleaned the fruits properly.

Experienced juicers do not recommend boiling the 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 useful elements will lose their properties, but the taste and overall impression of using 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, cork, turn over on the neck, wrap with a warm cloth.

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

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

Put the jar in a saucepan, add warm water, turn on the stove. Simmer over medium heat until the first bubbles begin to appear. Make sure that the level of the poured water reaches only the shoulders of the container, otherwise it may burst. Next, cover the pan with a lid, 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 gloves, 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, sign each jar. Be sure to indicate the date of preparation so as not to violate the storage conditions. The duration of exposure, 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 composition during the heating stage, or you can be content with the natural taste of apple juice.

To prepare a drink, it is important to observe the correct proportions. Experienced housewives are advised to mix 2 parts of apple juice with 1 part of carrot juice, while you can add granulated sugar at the rate of 10 gr. per 100 ml. final product.
Wash the carrots, peel them, dry them with paper towels. Chop into small pieces, put in a deep container, pour boiling water over. Wait about 20 minutes.
Wash and peel the apples, remove the peel from them with a knife with a thin blade. Remove the core, chop the fruit into pieces of the same size.
Mix an apple with carrots, squeeze the juice out of them with a juicer, remove the cake by passing the composition through a sieve. Pasteurize using one of the methods described above (“Light boil”, “Heat”, “Closed pasteurization”).
At the stage of heat treatment, add granulated sugar to the juice, wait for the crystals to dissolve. After that, pour into jars, cork, cool, put in a dark place.

Peel the pumpkin from the hard peel, exclude 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 pieces of the same size, scald with boiling water.
Dry the fruits well, send them to a blender or juicer, then exclude the cake with a gauze filter, add ground cinnamon, vanillin and filtered water in a small amount to the juice to dilute the composition a little.
If desired, you can add a little lemon juice to the resulting mixture to give the drink a citrus note. As soon as the juice is obtained, pasteurize it using the “Light boil” 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, cork, let cool in a wrapped blanket. Move the container to a place for long-term storage.

It is easy to make apple juice at home if you have an idea about the basic processing technologies. Always wash and dry the fruits, separate the pulp from the liquid, boil the jars. Consider making apple-pumpkin and apple-carrot juice.

Among the many recipes for homemade preparations for the winter, I also have natural apple juice. It seems that there is no need to say that homemade apple juice, which we will prepare for the winter today, is not only very tasty, but also definitely 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 popsicles.

You 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 it is 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 to increase immunity, as well as the body's resistance to infectious and colds. It is recommended to drink to improve digestion and to stimulate the intestines.

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 have a fruitful season and you will definitely prepare apple juice at home for your family.

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. I have sweet and sour fruits, so I sweetened the finished apple juice a little.

So, we sort out the apples, wash them, if there are rotten places, we cut them out. We pass the fruit through the juicer, not forgetting to remove their cake from time to time.

Pour apple juice into a large container and let it stand for 10 minutes. During this time, the foam (it turns out to be a lot) will rise to the top and compact.

It is easier and easier for me to first strain the juice, and then squeeze out this dense foam - there is also a lot of juice in it. With a ladle, I remove the foam and transfer it to another container. If your cake is wet, wring it out too.

Strain freshly squeezed apple juice through a dense natural cloth or 4-5 layers of gauze. At first, the juice will actively drain, after which it will begin to drip - then it will need to be squeezed out by hand.

The result is a slightly hazy, 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 acidic, add sugar. And if the apples are initially sweet, you can not sweeten the juice at all. Mix everything and put on medium heat. You don’t 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 hot juice into pre-prepared jars. Each hostess sterilizes dishes for blanks in her own way, and I prefer to do it in the microwave - wash the jars in soda solution, rinse and pour 2 fingers into each cold water. We steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 cans of 0.5-1 liter at once, 7-10 minutes will suffice. 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 19th. By this time, the fruits of many trees reach their full maturity, which we carry to the temple for consecration.

Ready to pick and apples. Fresh ripe apples contain up to 16% sugars, organic acids, vitamins C, B1, B2, A, PP, trace elements: 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 can not be overestimated. Of course, ideally, it is better to drink it immediately after preparation - it retains a maximum of useful substances. But if the garden has rewarded you with a lot, then you should know how to make apple juice at home. This knowledge and a few hours of spent time will help you delight your loved ones with delicious summer drinks and in the midst of February snowstorms.

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

From species such as Chinese or ranetka, sweet juices are obtained, but with high acidity, so they are consumed in half with water. Delicious and unusual juices are obtained from a mixture of different varieties of apples.

Making apple juice at home is not difficult. With the help of 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 plucked from the tree.

To make apple juice for the winter:

Choose good fruits, wash them thoroughly, clean them of stalks and seeds. Do not cut the peel, it contains the greatest amount of vitamins. Cut apples into pieces and run through a juicer. Let the juice stand 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 the pulp, then the juice must be filtered through a sieve or clean gauze 2 times before and after boiling. After the juice has been filtered a second time, put the pan on the fire and bring to a boil again. If this is not done twice, then the juice may turn out 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 home-made apple juice from turning dark, add citric acid to it.
Put the saucepan with the juice to boil at a temperature of 950 C, stir occasionally and remove 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 twist each one in turn. After the jars of natural apple juice are closed, turn them upside down and leave 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.

Apple juice at home can be prepared without a juicer, in a diffuse way. For this:

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

Finely chop 1.5 kg of apples and pour them into the first jar to the top. Pour warm boiled water into a jar of apples to the level of the neck and leave for 6-8 hours. After that, 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 it again for 6-8 hours.

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

Natural apple juice from the 3rd jar is ready to drink after 6-8 hours of infusion.

It is important to periodically try pieces of apples from the first jar after draining the infusion. If the taste is gone, then you need to cut new apples and rearrange 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 the use of any additional means other than a stove. The drink turns out to be saturated with both color and content of vitamins and other useful components. You can use a larger number of cans, this will only improve the quality of the juice, but it will take more time. Sugar can be added to taste.

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

Pour finely chopped apples into a saucepan, cover completely with water and simmer over low heat, stirring gently. When the apples are softened, you need to let them cool, and then rub through a sieve, then, as usual, pour into sterilized jars and leave them for several hours under the covers, put the lid down. Such a homemade drink will bring much more benefit to loved ones than juices from stores.

Can you refuse a glass of juice offered to you? I - no, because both fruit and vegetable juices are 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 home-made apple or cherry juice in the middle of winter. And the process of preserving juices is quite simple. Juices squeezed from fruits, berries or vegetables are heated, poured into jars, hermetically sealed and pasteurized in hot water. Juices prepared in this way are perfectly stored in a dark, cool place, for example, in a cellar. Nothing complicated, but there will be much more pleasure and benefit from such juice.

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. The lids are then hermetically sealed. The hot filling method has recently become much more widespread, since the preservation process is much faster. The juice is heated, then boiled over low heat, poured to the brim in sterile jars, immediately rolled up with sterile lids. Turn the jars upside down, wrap them in a warm blanket and leave them to cool completely.

Harvesting juice at home is obtained by pressing fresh, fully ripe, high-quality and healthy fruits, berries or vegetables. When squeezing or pressing, together with the juice, all the most valuable and useful substances for the body are extracted from them - 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, in order for your juice to turn out tasty and survive storage well, select for it only whole, fresh and untouched by various pests fruits and vegetables. No need to think that, for example, fruits and berries that are not suitable for jam will easily fit for juice. In fact, fruits intended for juicing should be free of wormholes, rot or mold. The fruits should be ripe, but again not too overripe.

Now that the high-quality fruits have been selected, they must be thoroughly washed under running water (you can use a shower for this purpose), then peeled from the seeds and stalks and chopped so that they give the juice better when squeezed. Soft berries, such as strawberries or raspberries, can be crushed by hand with a pusher, and denser fruits can be passed through a meat grinder with a large grate. Some fruits, such as plums and blackcurrants, are difficult to give juice, so they
can be folded into a saucepan and heated in a water bath. To extract juice, you can use both an electric juicer and a manual press.

Some juices are transparent on their own. Very good clear juices are obtained from cherries, raspberries, black and red currants. The rest of the juices are usually cloudy, as they contain suspended particles. To get rid of them, you need to filter the juice through a thin cloth and let it stand in a cold place. Previously, the housewives tried at all costs to clarify the juices, for which they filtered through several layers of cloth, defended and drained from the sediment. Modern nutritionists say that juices with pulp are the most beneficial for the body, especially such as, for example, pumpkin, tomato, plum, apricot, peach, pear and others. In them, among other things, fiber and pectin substances are preserved, which reduce the level of cholesterol 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. It is important here to heat the juice almost to a boil, but do not boil it. Then the juice is filtered and heated again. During the second heating, sugar can be added to sour juices.

Hot juice is poured into jars, which must first be sterilized by holding for about a quarter of an hour over hot steam or calcined in the oven. You need to pour almost to the top, so there is less chance that the juice will go bad. The jars are then sealed with sterilized metal lids. Cans 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, such as an old rug or blanket.

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

Well, you already know how the harvesting of juice at home goes, so it's time to move on to the recipes.

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

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

plum juice

Cooking:
All varieties of late-ripening plums are suitable for obtaining this juice. Sort the plums, rinse, remove the stones and heat in a steam bath until the juice begins to separate. After that, place the plums under a press and squeeze 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 dishes and cork.

Strawberry or strawberry juice

Cooking:
Put the prepared berries in an enamel bowl, knead, cover 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 the juice. If the juice does not separate well, then heat the mixture to a temperature of 60 ° C. Then pour the juice into clean jars, cork and pasteurize from 15 minutes (0.5 l jars) to 20 minutes (1 l jars) at a temperature of 85°C.

Cooking:
For this juice, intensely colored varieties with a pronounced aroma should be preferred. These berries are very delicate, they should be processed immediately after harvest, because even with a short storage they cake, juice flows out of them, and they can become moldy. Clean the collected berries from stems and other impurities, quickly rinse in small portions, immersing a colander with berries in water, free from sepals. Then squeeze on a juicer or load into a juicer. It is better not to add sugar, but 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 cold winter season than delicious raspberry juice with its unsurpassed aroma! A great reminder of summer for kids and adults!

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

Cooking:
Rinse the berries carefully and mash them with a wooden pestle. Heat water in an enamel pan to 60 ° C, put 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 bottle or jar it. Then they can either be corked 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 useful they are, still have to be combined with others to improve their taste and aroma. Sour juices from currants, cherries, plums, mix well with pears or apples. Juice from cherries, raspberries, blueberries, cranberries, black currants is very fragrant. It will be good in combination with apple, pear, or gooseberry.

Juice from black, red, white currants

The skin of blackcurrant is quite dense, therefore, for better extraction of juice, the berries must be blanched. To do this, sort and rinse them, put them in a colander or a special net and put them in boiling water for 4-5 seconds. Squeeze the berries on a juicer (separately each type or together - if desired), strain the juice, bring to a boil, pour into prepared dishes and immediately hermetically close.

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

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

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

Carrots have long been famous for their healing properties. Carrot juice is useful for people with diseases of the liver, kidneys, cardiovascular system. And it is simply necessary to use it for the prevention of various diseases. 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. In addition, it 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.

Cooking:
Select a few fresh and ripe carrots, which are washed well, then peeled. Grind in a combine, juicer or squeeze the juice from grated carrots using a press.

Then give the juice a little time to settle. Remove from sediment and strain. Pour the liquid into a pan of a suitable volume and heat to 85 ° C.
Pour the heated juice immediately into pre-prepared bottles or jars. Don't fill them to the brim. Then cork and sterilize for half an hour at a temperature of 110 degrees.

Mixed vegetable juices

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

Cooking:
Mix juices, add dill and salt and boil for 5 minutes. Pour hot into prepared jars and roll up.

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

Cooking:
Mix 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, juice can be frozen in a bottle for the winter. Try it, you and your loved ones will love frozen juices and enjoy making them every year.

Frozen juice in a bottle

To freeze juice, plastic bottles are needed, which are used for packaging drinking water. Pour the fresh juice into the bottle, squeeze the bottle lightly so that the air is squeezed out, and close tightly. Then wash the bottle, dry it and put it in the freezer. Before use, the bottle of frozen juice must be removed from the freezer and transferred to the bottom shelf of the refrigerator. In a day, the bottle will thaw. With this juice, you can cook compote, jelly, cook sauces and gravies with it. It depends on the kind of berries you have made into juice. But it is better, of course, to drink it.

Harvesting juice at home is simple, tasty and healthy. Drink homemade juices with pleasure! Bon appetit!

It seems that the most radical way to destroy four boxes of apples is to make
apple juice. New measures of weight and volume are introduced into everyday life. One carton of apples equals three
basins. One basin of apples is equal to about three kilograms.
Pots, basins, a juicer, tubes, strainers, nylon, jars, lids are taken from the bins
and the process begins.

My three basins of apples.

Then I cut out the core. A by-product of the scraps bucket is apple slices.

Speaking of juicers. We have a very good juicer, and with its help we squeezed
everything that grows in the garden.

The juice is squeezed out very easily, forming a thick layer of foam. Mom used to throw out this foam, but this
once the smart me intervened.
- Do not touch the foam, we will wring it out later.

From three bowls of apples, we got five liters of juice. Close the pot with a lid and take it to
cold place. The juice should stand a little.

After a couple of hours, we construct communicating vessels. We stick one end of the tube into the pan, and the other
- in an empty jar. We suck a little juice from the tube, and now it is already pouring thin on its own
transparent stream. Physics, however!

An ingenious thing in the household is a nylon cloth. Pour all the foam on it and squeeze it.

We put the finished juice on fire, add water (pour 1 liter of water into 3 liters of juice) and add sugar to taste.
I do not like sour juice, so I pour 100 grams of sugar per liter. Bring to a boil (but do not boil).

And immediately pour into prepared jars. The juice is very tasty, and, no less important,
very useful. And if you have the opportunity to mix different varieties of apples (sour and sweet), then
you can do without sugar.

We put the cooled cans in a dark cool place and look forward to the winter.
PS Everything is fine with your head, it’s my photo with the banks slightly tilted.

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What to make from apple foam. Apple juice

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

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