How to make natural apple juice for the winter. How to make apple-carrot juice - easy canning at home for the winter

Apples are rightfully considered the most popular and affordable fruits in our latitudes. Indeed, in autumn, tree branches bend under the weight of juicy and ruddy apples - just have time to collect! The “hot” time for culinary specialists begins, when generous apple crops need to be periodically “processed” into vitamin preparations for the winter. As a rule, canning of apples occurs by rolling jams, jams, marmalade, compotes and juice. Today we will learn how to properly make apple juice for the winter at home - by passing the fruit pulp through a juicer and without it, as well as using a juicer. Our culinary selection contains the simplest step-by-step recipes with photos and videos of apple-pumpkin juice, with the addition of carrots and even without sugar. Indeed, natural apple juice is a real storehouse of minerals and vitamins B, C, E, PP, H. Due to its exceptionally useful nutritional qualities, the use of apple juice is recommended for many diseases and as a preventive measure. And it's just so nice to drink a glass of a wonderful fruit drink in winter - for both children and adults. So, stock up on ripe "rejuvenating" apples, jars and patience, and we wish all the chefs creative inspiration.

How to prepare apple juice for the winter at home through a juicer - a step by step recipe with a photo

Homemade apple juice perfectly retains its beneficial properties, and tastes much better than a store-bought drink. How to prepare apple juice for the winter? For convenience and to facilitate the process of separating the juice from the pulp, it is better to use a juicer, through which you can quickly pass several kilograms of fresh fruit. We offer you to master a step-by-step recipe with a photo of natural apple juice - with the help of modern kitchen equipment, even a novice in culinary business can handle the preparation. As a result, you will get a tasty and healthy apple juice that will perfectly fill the deficiency of vitamins in the winter.

Ingredients for winter harvesting apple juice:

apples - 2 kg
sugar - to taste

Step-by-step instructions for an apple juice recipe for winter using a juicer, with a photo:

Delicious apple juice through a juicer at home for the winter - a recipe with photos, videos

A home juicer greatly facilitates the juice production process, allowing you to process several kilograms of apples at a time. The main advantage of this device is that due to the effect of soft steam, the drink retains a significant part of the nutrients and vitamins. We picked up a simple recipe with photos and videos of delicious apple juice made with a juicer. By following the instructions, you can easily preserve at least a few liters of fragrant apple juice for the winter - the more the better!

Ingredients for homemade apple juice recipe for the winter:

sugar - to taste
apples - any variety
water - filtered or spring

The procedure for harvesting juice from apples passed through a juicer - recipe description:

Pour the apples into a large basin and rinse in running water.
Cut into medium pieces of arbitrary shape, removing damaged and wormy parts of the fruit.
We put the prepared raw materials into the upper container of the juice cooker - without exceeding the indicated mark. Add sugar if necessary.
We fill the lower part of the device with cold water (approximately 2 - 2.5 liters). From above we install a container in which the juice will be collected - we put a bowl under the faucet with a hose to drain the finished drink. We place the compartment with chopped apples on the very top of the juice cooker, not forgetting to cover it with a lid.
Preservation jars are thoroughly washed with soda, rinsed and sterilized in any convenient way - steamed, in the oven or microwave. While the jars are “cleaned”, we send the metal lids to boil.
The duration of cooking is about 45 - 50 minutes, depending on the variety of apples. When only applesauce remains in the upper container, the fire can be turned off. Puree will be an excellent basis for delicious jam - using a blender, you need to chop the mass, add sugar and boil. So thanks to the juice cooker you can make another delicacy from apples - an excellent “zero waste”!
After the juice has stopped flowing from the faucet, we wait another 10 minutes and disassemble our “design”. Pour the juice from the container into the pan and set to boil, adding a spoonful of sugar if necessary.
Fill sterilized jars with hot apple juice and roll up. Turned upside down, leave to cool under a warm blanket. To store a vitamin fruit drink, a pantry or cellar is suitable, where we send the cooled jars - until winter. Happy tasting!

Apple juice with pulp for the winter - harvesting at home, recipe with photo

With the advent of autumn, housewives prepare jars for canning in advance - the “apple” boom is coming! In every house, work is in full swing on the preparation of various fruit delicacies for the winter, because abundant fresh harvests are so short-lived. Therefore, our recipe with a photo of apple juice with pulp will definitely come in handy for both novice cooks and experienced housewives. How to make apple juice at home? With a little effort, you will stock a natural vitamin drink for the whole family - for a long period of cold weather. Apple juice prepared according to our recipe not only quenches thirst, but also helps the body get rid of toxins and normalize metabolism. A real health elixir!

The list of ingredients for harvesting apple juice with pulp for the winter:

sweet and sour apples of late varieties - 2 kg
water - 250 ml
sugar - 2 tbsp. l.

A step-by-step description of the recipe for homemade apple juice with pulp for the winter:

We wash the fruits under running water, remove the places with damage and diaper rash - leave the peel and the inside.
Cut into medium-sized pieces and put in a large saucepan. On top we place a plate and a small press in the form of a jar of water - the apples should let the juice out a little. Pour in water and add sugar.
We put the pan on a slow fire and boil until the apples are completely softened. At the same time, it is important not to bring the mass to a boil, so that a significant part of the nutrients and vitamins does not “evaporate”.
With a wooden crush, mash the boiled apples into a puree and put them on the fire again for about 5 minutes.
Ready apple juice with pulp should be poured into sterilized jars and rolled up with metal lids boiled in hot water. We cover the jars with a warm blanket, and after a day we take the cooled drink to a cool dark place. Such homemade apple juice can be safely given to six-month-old babies as complementary foods. So we roll up enough juice so that there is enough for both children and adults - with all our hearts!

A simple recipe for apple juice with grapes at home, with a photo

Apple juice contains a lot of useful substances that have a beneficial effect on the functioning of the human body. However, in combination with grapes, the taste of the drink will increase many times over - you get a real vitamin "bomb"! According to our simple recipe with a photo, you will prepare tart grape-apple juice for the winter at home. All the ingredients for the recipe in the fall can be found at your summer cottage or the nearest market. Happy conservation!

To make apple-grape juice at home, you will need the following ingredients:

apples - 1 kg
blue grapes - 1 kg
sugar - 2 tbsp. l.

How to make apple juice with grapes for the winter at home - according to a simple recipe:

We wash the grapes in cold running water, separate the berries from the ridges in a separate bowl. If you have a special meat grinder that separates the bones and skin from the pulp - great, you can use this "miracle" of technology. Otherwise, you will have to “squeeze” the berries with your hands or a wooden pusher, straining the mass through gauze. Squeeze the juice into a separate bowl.
My apples and cut into quarters, remove the core. Pieces of fruit are sent to the juicer and we get about 0.5 liters of fresh juice.
We mix grape and apple juices in a saucepan, bring to a boil and add sugar - you can do without sand. Boil the drink for about 3 minutes, not forgetting to stir until the sugar is completely dissolved.
To obtain clear juice, strain it through a couple of layers of gauze and boil again.
Pour the juice from apples and grapes into clean sterilized jars, roll up and leave for a day under a warm towel or blanket. Then we take it to the basement or cellar, and in winter we enjoy the amazing taste of grape-apple juice. Awesome mix!

Low-calorie apple juice - preparations for the winter without sugar, recipe with photo

To harvest apple juice for the winter according to our recipe, you will need a minimum of ingredients - only juicy fruits of sweet varieties. Such a low-calorie drink will appeal to those who, for health reasons, sugar is contraindicated, as well as dieters. Drinking a glass of apple juice without sugar a day, you will get not only a slim figure, but also a decent supply of vitamin C and useful trace elements - iron, phosphorus, magnesium, potassium, acids. Just nectar, and more!

Ingredients for Sugar Free Apple Juice Recipe:

apples - 3 kg or quantity as desired

Harvesting apple juice without sugar for the winter at home, step by step:

We wash the fruits under running water, cut into quarters and remove the inside and tails.
We pass the prepared pieces through the juicer and “at the exit” we get about 1.5 liters of juice - from 3 kg of apples according to the recipe. If you plan to thoroughly stock up on apple juice for the winter, you will have to increase the volume of “raw materials” to at least 10 kg.
Foam forms on the surface of the juice, which must be removed. Then you need to pour the drink into a saucepan and put on fire, but do not bring to a boil. During cooking, also periodically remove the foam.
When the temperature reaches 90 degrees, remove the juice from the fire - in this case, a significant part of the vitamins will remain.
We select a convenient and practical container for our apple juice - glass bottles with a screw cap. Prepared containers are steam sterilized, filled with juice and rolled up. Turn upside down to make sure the bottles are "leakproof". The cooled drink can be stored until winter in a kitchen cabinet or pantry - try it to your health!

Apple juice for the winter with zucchini - canning at home

When preserving apple juice for the winter, you can experiment with adding other juices - carrot, pumpkin and even squash. Such mixing is called blending and improves the taste and useful qualities of the drink. We offer a recipe for apple-zucchini juice, which can be easily prepared at home, surprising loved ones and guests with a new drink with an "intriguing" taste.

We stock up on ingredients for harvesting apple-zucchini juice for the winter:

zucchini - 2 kg
apples - 2 kg
citric acid - 2 gr.
sugar - 0.5 kg

How to preserve homemade juice from apples and zucchini for the winter:

We wash and peel the zucchini, remove the seeds and the inner fibrous part.
Remove the skin from clean apples and cut out the core.
Prepared fruits and vegetables should be cut into medium-sized pieces and passed through a juicer.
Pour the juice of zucchini and apples into an enameled pan, put on fire and heat. Pour citric acid and sugar, stir. Boil for 10 minutes.
Pour into sterilized jars, close with lids and let cool. The place for long-term storage of such a vitamin drink will be a dark, cool place - a basement or cellar. As you can see, the recipe is quite simple and does not require special skills, and the finished juice will pleasantly surprise you with an original flavor combination.

How to quickly make juice from apples without a juicer, video

Many summer residents in the fall try to usefully “attach” the surplus of generous apple crops, rolling up juices and compotes for the winter. From our video you will learn how to quickly make juice from apples without a juicer, because not everyone in the country has such a device. This method is simple - like all ingenious!

Harvesting apple-pumpkin juice for the winter - a recipe for video

Pumpkin with apple is an extremely harmonious combination of taste and health benefits. By mixing these two juices, you get a bright and rich drink, rich in vitamins and minerals. How to prepare apple-pumpkin juice for the winter? Watch the video with the recipe for this amazingly delicious "sunny" drink.

Canned apple and carrot juice at home for the winter - a video recipe for harvesting

Preparing apple juice with carrots for the winter is very easy - especially if you use a juicer. So, due to the presence of apples, the tart "carrot" taste is significantly softened, and the benefits of the drink increase significantly. According to our video recipe, each housewife will preserve several cans of “mega-healthy” apple-carrot juice at home - drink it and don’t get sick in winter!

Description

Apple juice for the winter you can cook absolutely from any variety of apples and without adding any other ingredients. To make sure of this, we have prepared a simple step-by-step recipe for apple juice with a photo. Each stage will clearly demonstrate to you that fruit alone will be enough to make homemade apple juice. Even sugar in the cooking process is not useful to us. As a result, you will get an absolutely natural and healthy drink that you can pamper your family with throughout the winter.

The easiest way to prepare apple juice for the winter is in the summer months, because during this period the abundance of this ingredient literally rolls over. It would be better to use homemade apples for clogging. The blocking process is divided into three main stages. First of all, you will select apples and pass them through a juicer, then boil the purified juice and bring it to a transparent, clean state, and only after that distribute the finished product into jars and cork them. Such a rich, healthy and tasty juice will be a great addition to the table at any time.

Ingredients

Cooking steps

You can make homemade apple juice for the winter from any variety of apples. You can also cover the juice in any quantity, so collect as many apples as you want yourself. Carefully sort through the ingredients for wormy and spoiled.

We thoroughly wash the prepared fruits: this can be done in a deep basin, bucket, or even under running water.

Chop the apples depending on which juicer you will be using. Most often, simply cutting the apples in half is enough. You also need to rid the apples of the stalks.

We pass the apples through a juicer, we separate the juice from the pulp.

Prepare suitable clear juice containers made of plastic or glass. The contact of apple juice and iron can adversely affect the taste of the drink. Pass the juice that you prepared with the juicer through cheesecloth.

Pour the purified juice into a deep volumetric saucepan and put it on fire. You do not need to boil the juice, you only need to bring the liquid to a boil and then gradually remove the foam that forms from the surface over low heat.

The process is quite laborious, but gradually the dense mass of saturated foam will decrease.

At the final stage, pure juice with a rich color should be obtained.

Sterilize jars before cooking with boiling water or steam. Pour the apple juice brewed for the winter into jars, seal them tightly and turn them upside down as shown in the photo. Until completely cool, cover the jars with a blanket or blanket, and then determine the juice in a dry, dark place. Delicious apple juice for the winter prepared at home is ready.

Bon appetit!

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.

Ingredients:

Cooking step by step with photos:

The recipe for apple juice for the winter includes only 2 ingredients: apples and granulated sugar. You can adjust the amount of sugar yourself depending on the natural sweetness of the apples. 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.

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.

How to squeeze juice from apples

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 goes 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.

Technology for making apple juice

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.

Apple-pumpkin juice

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.

Video: apple juice without a juicer

The time for making juice from apples for the winter is 30 minutes.

How to make apple juice

Products
(for 1 liter of apple juice)
Fresh apples - 1600 grams
Sugar - 30 grams

How to cook
1. Wash the jars well with powder or soda, pour over with boiling water or steam sterilize.
2. Wash 1600 grams of apples thoroughly and cut into four pieces.
3. Remove the cores of apples with seed boxes.
4. Pass the prepared apples through a juicer.
5. Pour the juice into a saucepan. The juice should take up half the volume of the pan or two thirds of the volume, because when heated, the juice forms abundant foam and can run out of the pan.
6. Stirring constantly, bring the juice over medium heat to a temperature of 90-95 degrees.
7. Remove the foam from the juice with a spoon or slotted spoon.
8. Add 30 grams of sugar to the juice and mix.
9. Turn off the gas and pour the finished juice into jars.

Fkusnofakty

- When making juice from apples, juice is important do not bring to a boil so that it retains all the vitamins and nutrients.

Depending on the variety of apples, you can adjust the addition of sugar to the juice: if the apples are sweet, sugar can be omitted.

Need apple juice keep in the basement, cellar or any other dark and cool place.

Apple juice for the winter, as a rule, is obtained highly concentrated, so it can be diluted with warm or cold boiled water after opening.

Juice made from sour apples use carefully: It can cause heartburn due to its high content of malic acid. You can neutralize the acid by adding zucchini juice to apple juice at the rate of 1 glass of zucchini juice per 3 liters of apple juice.

When passing apples through a juicer juice darkens. This is due to the high content of iron in apples, which oxidizes in the fresh air. To keep the juice light, you can add 0.2 teaspoon of citric acid to 1 liter of apple juice.

apple juice can diversify adding pumpkin juice, red beets, pears, raspberries to it.

- From apple juice you can make mousse, jelly or jelly.

- The cost of apples seasonal average in Moscow as of June 2017 - from 60 rubles / 1 kilogram.

- calories juice from apples - 42 kcal / 100 grams.

- open jar store homemade apple juice for 1 day in the refrigerator.