Make carrot juice. There are two ways to squeeze fresh from carrots.

Natural carrot juice is considered to be a real healing balm. It has a beneficial effect on the work of almost all body systems. How to squeeze juice from carrots to enjoy the freshest product?

Natural carrot juice is a real healing balm for the body
Steps. 1 Carrot is considered a "treasury" of vitamins and nutrients that the body needs, and the juice from it is a multivitamin juice - it contains vitamins B, C, E, D, PP, K, beta-carotene, which turns into a vitamin in the body A. This drink is often recommended for skin and vision problems; it increases the body's immune forces, promotes the removal of toxins and toxins, and helps in the treatment of many chronic diseases. In addition, it is known for its healing effects - antibacterial, antitumor and anti-inflammatory.
However, store-bought juices do not store all these nutrients and vitamins, and the best way to improve your health is to make freshly squeezed carrot juice. Carrot juice should be consumed immediately after its preparation, as carotene loses its activity very quickly when in contact with oxygen.
2 If you have such a useful device as a juicer, keep in mind that carrots must first be prepared for processing with this appliance. If you throw whole vegetables in there, it is unlikely that something will come of it. Wash the carrots and carefully peel them - all the vitamins and minerals are very close to the surface. Grate the required amount of carrots on a coarse grater and only then use the juicer. If you have a blender, instead of chopping a vegetable on a grater, you can grind it with this device, which will take much less time. Only after that you can squeeze the juice in the juicer.

Before you squeeze the juice, you need to chop the carrots on a grater
3 If you do not have a juicer, it does not matter. You can squeeze juice from carrots manually. To begin with, grind the carrots - on a grater, in a blender or mixer - as you wish. From the resulting carrot puree, juice should be squeezed through cheesecloth. To do this, clean gauze is folded into 4 layers and placed on top of a deep bowl. Gently spread the puree on the material and grasp the edges of the fabric in such a way as to collect it in a bag. Tie it up and start twisting little by little in the neck area so that the part with carrot puree gradually decreases in size. You can lightly press on this part of the bag with your hands. The bag can also be put in a plate with already squeezed juice and crush its contents with a spoon or pusher.

To stock up on carrot juice for the future, you need to freeze or preserve it.
4 If you want to stock up on this wonderful drink for the future, you need to freeze it so that it does not lose its valuable substances. But remember that after defrosting, it is advisable to immediately use the product. Carrot juice can also be canned. Glass jars are sterilized for 20 minutes (either over steam or in boiling water), the juice is heated to 80 ° C, filtered and poured into containers prepared for this. Next, jars with closed lids are sterilized in boiling water for 15 minutes and rolled up. They must be stored in a dark, cool place, but by no means at sub-zero temperatures. If you want to improve the taste of the drink, you can mix it with beetroot juice, you can also add a little sugar or lemon juice.

For the winter, you can make not only various vegetable preparations, preserves and pickles, but also a variety of juices that will be an excellent, more healthy and natural alternative to packaged drinks. Let's find out with you how to make carrot juice for the winter. Made at home, this drink is several times tastier and healthier.

How to prepare carrot juice for the winter?

Ingredients:

• carrots - to taste;
• granulated sugar - to taste.

Cooking

So, to prepare homemade carrot juice, vegetables are thoroughly washed and peeled. After that, grind the carrots with a juicer, or squeeze the juice using a press. We give it a little time so that it settles well, and then carefully drain the juice from the sediment and filter it through a strainer or gauze folded in several layers. Pour the filtered juice into a suitable small bowl, put it on the stove and heat it to about 85 degrees. Then add sugar to taste, stir and immediately pour the drink into dry sterilized jars without filling them to the brim. Then we sterilize them for 30 minutes, at a temperature of about 110 degrees. We roll up the lids, turn over and wrap warmly until completely cooled. That's all, natural and delicious carrot juice is ready!

Apple and carrot juice for the winter

Ingredients:

• apple juice - 2 l;
• carrot juice - 1 l;
• sugar - 100 g.

Cooking

Wash apples and carrots thoroughly, dry and then pour over with boiling water. After that, grind them separately using a juicer. Next, squeeze the juices, measure the right amount and mix together in an enamel pan. Add sugar to taste, stir and heat to a boil, then boil the drink for about 5 minutes. When boiling, immediately pour the carrots into sterilized jars and roll up the lids. Next, turn the jars over and wrap them warmly, leaving them like this until they cool completely. Then we rearrange in a dark cool place and store no more than a year.

Pumpkin-carrot juice for the winter

Ingredients:

• carrots - 500 g;
• lemons - 2 pcs.;
• boiled water - 2 l;
• peeled pumpkin -500 g;
• granulated sugar - 200 g.

Cooking

We rub the peeled pumpkin on a fine grater and squeeze the juice out of the pulp well. We clean the carrots from the skin, wash them and also rub them on a grater with small holes, squeeze the juice from the pulp well. We wash the lemons, dry them, cut the zest and squeeze the juice. Now we take a small saucepan, pour carrots into it and. Add boiled water, put sugar and lemon juice. Mix everything thoroughly and put on a small fire. Bring the juice to a boil and boil it for about 5 minutes. Then we filter the drink through a sieve, pour it into jars, quickly roll it up and turn it upside down. Wrap with a blanket and leave the juice to cool completely.

Harvesting carrot juice with pulp for the winter

Ingredients:

Cooking

To prepare carrot juice, we select ripe, juicy fruits, wash them thoroughly, peel them and chop them with a blender. Add water to the resulting mass and set to cook on low heat until the carrots are completely softened. Then we pass everything through the juicer twice, and beat well with a mixer. Add sugar syrup to the resulting puree, mix, heat the mixture to a boil, hold for 7 minutes and pour into pre-prepared sterilized jars. Immediately roll them up with lids. When the juice has cooled, we remove it for storage in the pantry.

Carrot contains nutritional components, and the juice from this vegetable has excellent therapeutic properties, it is combined with other natural vegetable and fruit drinks. Homemade carrot juice from a juicer is a healthy alternative to store-bought juice.

Beneficial features

The beneficial properties of the drink are due to the content of a number of nutritional components:

1. The vegetable is rich in beta-carotene, which is converted into vitamin A in the body, which improves visual acuity and the functioning of the thyroid gland, strengthens the immune system, bones, teeth, hair, and nails. Purifies the skin.
2. The drink is a powerful antioxidant. Its regular use will help cleanse the body and blood from toxins, fats.
3. Nicotinic acid controls the metabolic process.
4. A high concentration of vitamins C, B, E, as well as potassium, protein, calcium, phosphorus, selenium will help get rid of disorders of the gastrointestinal tract, physical weakness, restore strength and vitality, strengthen tooth enamel and their bone structure, improve appetite
5. Juice is a natural storehouse of magnesium. The microelement is necessary for lowering the level of cholesterol in the blood. Relieves pain, strengthens the heart, blood vessels, normalizes the process of blood circulation
6. Experts advise drinking 100-150 ml of the drink before meals, as it activates the production of digestive juices, improves the absorption of food, and normalizes the digestive tract.
7. After experiencing stress or emotional stress, experts advise drinking a glass of freshly squeezed carrot juice - this will calm the nervous system, increase the level of stress resistance, and improve the general condition of a person.
8. It has an anti-inflammatory and rejuvenating effect. Prevents the process of withering of skin cells, saturates them with nutrients. Returns firmness and elasticity to the dermis. Prevents the risk of developing inflammatory processes.

Indications and contraindications

Experts have proven the beneficial effect of vegetable drink on the human body. It is especially useful to take it for diseases:

• skin - dermatitis, eczema;
• genital organs (in particular, ovaries);
• liver, kidneys;
• digestive system;
• urolithiasis.

Its reception is included in the complex therapy for oncology. Negative emotions and experiences provoke the development of this terrible disease, doctors advise children, adolescents and people with an unstable nervous system to regularly drink the drink in order to prevent the development of the disease.

Important! For medicinal purposes, you can use the juice after consulting a specialist. The recommended amount is no more than 1.5 liters per day.

Useful components in the composition are especially necessary in the diet of a pregnant woman - they support the health of the future mother and baby, prevent the risk of inflammation and infection (microbes and viruses entering the body through the blood) after childbirth. Its intake is also important for nursing - breast milk becomes better, the lack of calcium and phosphorus is replenished.

In addition to a large number of positive properties, a vegetable drink also has contraindications:

• stomach ulcer;
• gastritis, colitis;
• juice is rich in natural sugar, so for diabetics, its intake should be strictly limited.

Freshly Squeezed Carrot Juice has 39 calories. per 100 grams, so you can drink it even while dieting.

cooking recipes

Experts advise paying attention not only to the classic cooking option, but also to adding other fruit or vegetable drinks to carrots. This mix increases the therapeutic effect of the constituent components. Some useful recipes for preparations for the winter.

carrot juice

You will need:

• carrots - 1 kg;
• sugar - 2-3 tbsp. l.

Homemade drink recipe:

1. Rinse the carrot thoroughly, remove the skin.
2. Squeeze out the juice using a juicer. Leave the container with the resulting liquid to brew for several hours, then strain.
3. Put the filtered drink on the stove, heat over low heat for several minutes, but do not bring to a boil.
4. Add sugar, stir with a wooden spatula until it is completely dissolved.
5. Next, fill clean jars with liquid. Sterilize containers for 30-40 minutes.
6. Close the lids and hide for preservation.

Necessary:

• apples - 3 kg;
• carrots - 1.5 kg;
• sugar - 150 grams.

Cooking:

1. Rinse vegetables and fruits, remove the core in apples, peel carrots.
2. Separately squeeze the juice through a juicer. Pour the resulting drinks into a large container, mix.
3. Add sugar in parts: pour half, taste. Perhaps 90-120 grams will be enough.
4. Put on low heat, boil for 5-7 minutes.
5. Fill sterile jars with hot liquid, close with metal lids. You can store them for 10-15 months.

Pumpkin-carrot juice

Ingredients:

• carrot - 650 grams;
• lemons - 2 pcs.;
• boiled water - 2 l;
• peeled pumpkin - 600 grams;
• sugar - 150 grams.

Cooking steps:

1. Rinse pumpkin and carrots, peel and core, pass through a juicer in turn.
2. Lemons also rinse, dry, cut the zest, squeeze the juice into a separate container.
3. In a small saucepan, mix carrot and pumpkin drinks, add boiled water, sugar, lemon juice. Mix again.
4. Put on low heat, bring to a boil and boil for another 5-7 minutes.
5. Strain the resulting drink, pour into jars, roll up, wrap with a blanket.

Components:

• carrot - 3 pcs.;
• beets - 1 pc.;
• sugar - 180 grams.

Carrot juice is rightfully considered a vitamin bomb, and one of the healthiest vegetable juices. In winter, when the body's vitamin reserves are depleted, the hair has faded, and the nails have become brittle, carrot juice will save the situation. Freshly squeezed carrot juice is considered the most useful, but alas, sometimes you have to sacrifice a small part of the vitamins in order to maintain your body all year round and preserve carrot juice for the winter.

The hardest part about making carrot juice for the winter is squeezing the juice. Carrots are incredibly hard, and you can’t just put them in a juicer. You will only ruin the technique. There are some secrets that allow you to squeeze carrot juice down to a drop, although this is a rather laborious process and takes some time.

For carrot juice, choose large, bright, and smooth carrots. Wash it with a brush and scrape off the peel. It is not necessary to cut off the skin, because this is the loss of carrots, and therefore vitamins.

If you have a blender, you are in luck. Cut the carrot into pieces and grind it into a pulp.

If you don't have a blender, use a regular grater. This is a long time, but this way there will be more juice.

Now, you can pour the carrot "gruel" into the juicer and squeeze the juice. There will be some pulp, but it's not scary.

Drain the carrot juice into a saucepan and add sugar, at the rate of 50 grams of sugar per liter of juice. To improve the taste, you can add lemon juice to taste. Cake can be left for cooking, it is an original and very tasty jam.

Put a pot of carrot juice on the fire, and heat it to a temperature of 80-85 degrees, but do not boil. Keep an eye on it and stir. This process is called "pasteurization" and at this stage, 5 minutes of pasteurization is sufficient.

Prepare jars, or bottles, in which the juice will be stored in the winter. Wash them with baking soda and toast them in the oven. So they dry and sterilize.

Pour juice into hot jars and immediately roll them up with a seaming key. The main enemy of sunsets is sudden changes in temperature, remember this.

Place a folded kitchen towel in the bottom of a deep and wide saucepan and place the rolled up cans of juice into the saucepan. Gently fill the jars with hot water until the water almost reaches the lids, and place the pot on the stove. After boiling, pasteurize carrot juice for 15 minutes if it is a liter jar, and 40 minutes if it is a three liter bottle.

After the end of pasteurization, turn the jars upside down and cover them with a warm blanket until they cool completely and very slowly.

You can store pasteurized carrot juice in a cool place for up to 18 months.

How to make juice from carrots and apples, see the video:

Carrot juice for the winter, which you prepared yourself, will be a great helper in cool weather. It's no secret that in autumn and winter, when it gets very cold outside, the body lacks vitamins and solar heat, which it received in abundance in summer. Due to the lack of vitamins, the immune system often fails, against which a person is overcome by colds. To prevent this from happening, it is necessary to constantly maintain the required amount of vitamins in the body. Carrot juice, closed for the winter, will help to do this.

Very often, along with carrots, apples, pumpkins and even beets are added to the juice. Of course, the more various useful ingredients, the tastier and healthier the juice will be..

To prepare such a delicious homemade drink, you only need carrots and a little lemon juice. It is also advisable to prepare the juicer in advance, rinse and wipe it of dust so that no microbes get into the juice, otherwise it will quickly deteriorate.

Even a child can make juice from carrots for the winter with a juicer. The cooking process is very simple, and it will take very little time. We invite you to verify this by using our recipe, which also contains step-by-step photos of the cooking process.

Wonderful orange juice from carrots is a real healing balm. It is very useful in reasonable quantities, has amazing healing properties and a pleasant fresh taste.

Of course, we are talking about a natural product, and not a surrogate from a store package. There is nothing useful in industrial juices.

Therefore, those who care about their health and want to please their families should consider making carrot juice at home.

Making a beautiful orange drink at home is not at all difficult, although you will have to tinker. Bonus for work - a fantastically healthy, environmentally friendly, very tasty drink. It can be given to children with peace of mind, not only in its pure form, but also as a delicious cocktail with honey, ice cream or milk.

Making carrot juice at home is also a great way to preserve your carrot crop. This vegetable cannot be stored for a long time, withers, loses its useful qualities.

There are a lot of carrot juice recipes. Every experienced hostess has his own. Moreover, you can prepare a drink for the winter, and just drink it freshly prepared.

Carrot juice at home - general principles of preparation

You will need a lot of fresh, dense young carrots. Its size does not matter, but it is more convenient and faster to work with large root crops. Carrots must be thoroughly washed to completely get rid of the earth.

Vegetable juice for the winter

If the vegetables are too dirty, they can first be poured with water in a large basin, brushed, and then rinsed under running cold water.

Remove the skin from the carrots, cut off the tip along with the tops, and then chop. There are many ways. The simplest is a juicer. If it is not there, a powerful blender, food processor, meat grinder will do. If there was nothing at hand at all, except for a grater, it will do. Then the mass must be thoroughly squeezed. If you don't have a juicer, you can use a press. You can filter carrot juice at home through a gauze filter - a gauze fabric folded three to four times.

Two main methods are used to preserve carrot juice for the winter: hot filling and pasteurization. In the first case, the squeezed juice must be boiled, poured into prepared jars, immediately corked.

Pasteurization (sterilization)- the process of heating juice poured into cans in boiling water for fifteen to twenty-five minutes. Pasteurization temperature 85 or 90 degrees. A flat wooden board or cloth folded in several layers is placed on the bottom of the pot or bucket. On it you need to carefully install a jar covered with a lid and filled with juice. Water for proper pasteurization should fill the jar to the neck. Seal the jar after pasteurization is complete.

Before use, jars for winter preparations should be thoroughly washed with soda or soap, boiled over steam for ten to fifteen minutes, or sterilized in a hot oven. Scald the lids with boiling water.

Hot cans are cooled down with a neck, covered with a thick blanket, blanket, old fur coat. Prolonged thermal rest will complete the conservation process.

Carrot juice at home "Concentrated"

Classic carrot juice at home is very easy to prepare. All you need is a carrot and some sugar. The juice is concentrated, so when used it can be diluted a little with water or cream.

Ingredients:

A kilogram of fresh carrots;

Sugar to taste (fifty - one hundred grams).

Cooking method:

Grind carrots in any way.

Extract the juice with a juicer or vegetable press.

Allow time for the juice to stand to separate the sediment.

Carefully strain the juice through a gauze filter or a fine sieve.

Pour the filtered juice into a jar, pasteurize, cool.

Carrot juice at home with citrus zest

A delicious drink made from carrots with a joyful note of orange and lemon is uplifting.

Very tasty, festive, healthy!

Ingredients:

A kilogram of bright carrots;

Half a glass of sugar (depend on your taste);

Half a liter of water;

A pinch of citric acid;

Orange;

Cooking method:

Puree juicy carrots.

Peel the zest from the orange and lemon.

Mix carrot puree and zest, set aside for two hours.

When the puree is infused, squeeze the juice.

Throw a pinch of citric acid into the juice, put sugar, stir and put on slow gas.

Heat the juice to 80 degrees without boiling.

Pour into jars, sterilize, roll up.

Carrot juice at home in a juicer

A very quick and convenient way to make carrot juice at home is with a juicer. The juice is obtained completely natural, without added sugar. Therefore, before drinking, it should be sweetened to taste or used as a base for cocktails.

Ingredients:

Carrot.

Cooking method:

Cut the prepared carrot into pieces with a knife, put in the container of the juice cooker.

Fill the lower part of the apparatus with water.

Cover the vegetables with a lid and follow the instructions for the machine.

Drain hot juice into processed jars, cork.

Apple-carrot juice at home

Very tasty apple-carrot juice. Often children like it much more than pure carrot. The traditional ratio of distilling juices is one to two. It turns out a soft, fresh, pleasant drink.

Ingredients:

A kilogram of carrots;

Two kilograms of apples;

One hundred grams of sugar (to taste).

Cooking method:

Cut and chop the apples, squeeze the juice.

Separately squeeze the juice from the carrots.

Measure the proportions of juices for blending, pour into a common container for heat treatment.

Pour granulated sugar into the juice, mix.

Bring the juice to a boil, boil for five minutes.

Immediately pour into jars, cork, cool.

Carrot juice at home can be stored for two years. It is best to keep the jars in a cool, dark place.

Carrot juice at home with pumpkin

A thick, pleasant, healthy drink is obtained by mixing carrot and pumpkin juice.

Ingredients:

Half a kilo of carrots;

Half a kilo of pumpkin pulp;

A glass of sugar;

Two lemons.

Cooking method:

Puree the peeled pumpkin on a fine grater or in a blender, squeeze out the juice.

Grind carrots, squeeze juice.

Lemons pour over boiling water, squeeze the juice.

Gently mix the three types of juices.

Pour sugar to taste (you can reduce or increase its amount), mix and boil for five minutes.

Filter the juice.

Pour the drink into jars, seal.

Carrot juice at home with pulp

The classic version of carrot juice at home is convenient to prepare with pulp. This will relieve the hostess of the need to filter the product, and the drink itself will provide greater nutritional value and a mild taste.

Ingredients:

Three kilograms of carrots;

Half a liter of water;

Two tablespoons of sugar syrup (10%).

Cooking method:

Puree the carrots.

Dilute the carrot mass with water and cook over low heat. When carrots become soft, remove from heat.

Pass the mass through a juicer and beat with a blender.

Add sugar syrup to puree, mix.

Heat the juice for five minutes at a slow boil.

Break into jars, cork.

Carrot juice at home "Carrot-orange cocktail"

It is not necessary to roll up carrot juice for the winter. Freshly squeezed juice is very tasty, which you need to drink right away. It is impossible to store the drink, since as a result of oxidation, most of the beneficial substances disappear. Fresh carrot juice at home can be mixed with orange, apple, lemon, pear and served as cocktails.

Ingredients:

A kilogram of carrots;

Two oranges.

Cooking method:

Puree the carrots.

Boil half a liter of water.

Pour boiling water over carrot puree, mix.

Set under the lid for half an hour.

Strain to drink, remove the pulp.

Squeeze juice from oranges.

Mix carrot and orange juice.

Sweeten if desired, add an ice cube, garnish with a mint leaf and serve.

Carrot juice at home with milkshake ice cream

A great cocktail based on carrot juice at home can be easily and simply prepared from milk, ice cream, syrup from any jam, vanilla and cinnamon.

Ingredients:

Faceted glass of fresh carrot juice;

Two glasses of milk;

One hundred grams of vanilla creme brulee, ice cream or milk ice cream;

Two tablespoons of jam syrup;

Pinch of vanilla and cinnamon (optional)

Cooking method:

Squeeze a glass of fresh juice from carrots.

Put ice cream, syrup, vanilla in a blender, pour in carrot juice, add cinnamon if desired.

Beat until foam appears.

Pour in the milk and beat for another 2-3 minutes.

Pour into glasses, garnish with mint, serve.

Carrot juice at home "Slimming Cocktail"

Lose weight with carrot juice at home is quite real.

You just need to know how to prepare the right slimming cocktail.

Ingredients:

Two carrots;

A glass of skimmed milk.

Cooking method:

Squeeze juice from carrots. It is not necessary to clean it too much from the pulp: one filtration is enough.

Combine freshly squeezed juice and skim milk.

Beat the drink well with a mixer, blender or manually, with a culinary whisk. There should be foam.

If desired, add a pinch of salt while beating.

Drink a delicious cocktail on an empty stomach for exactly seven days.

Weigh and rejoice!

Carrot juice at home - tricks and tips

• In order for useful substances from carrot juice to be better and more properly absorbed, you need to add a little oil, fat sour cream or heavy cream to it. Suitable not only sunflower, but also grape, olive, linseed or blended oil.
• Carrot juice is rich in vitamins A, K, B, E, D, calcium, potassium, fluorine. The drink significantly improves the functioning of the stomach and intestines, the condition of nails, skin, hair, normalizes liver function, and helps to lose weight.
• However, it is strictly forbidden to take carrot juice often and in large quantities: you can earn "carotene jaundice", provoke vomiting, headaches.
• Drinking carrot juice should not be with meals, but in between meals.
• Freshly squeezed juice is stored without loss of useful properties for no more than a day in the refrigerator.
• After long-term storage, the drink must be shaken, as carrot juice precipitates very quickly.
• If possible, you do not need to sweeten carrot juice: it is already quite sweet.

  If there is a need to limit sugar, then you need to know: a glass of carrot juice contains the daily amount of sugar. This circumstance must also be taken into account when serving juice with ice cream, syrup, jam, etc.

• Well-de-pulped carrot juice should be similar to regular milk. To beat this, you need to filter the drink several times.
• An original idea is to serve carrot juice with berries or fruits.
• Carrot-pumpkin juice is very useful for weight loss, and not freshly squeezed: conservation is acceptable.

  The correct proportion should be strictly adhered to: take three parts of pumpkin juice for one part of carrot juice. Naturally, no sugar needs to be added to the drink. Drink the juice between meals or on an empty stomach in the morning. Duration of admission - no longer than ten days.

• To squeeze carrot juice at home without a gauze filter, you can put a small amount of pureed carrots in a sieve, place it over a saucepan and press hard on the mass with the bottom of a glass, spoon, etc.
• Carrot juice can be blended with fresh beetroot juice. It will turn out an interesting drink in color and taste. If the taste seems too harsh, unpleasant, you can dilute the beet-carrot juice with water.
• Carrot juice can treat stomach problems. The drink should be drunk in ten-day courses in spring or autumn. Every day, one and a half hours before meals, you should drink one tablespoon of freshly squeezed juice.

Carrots are rich in sugar and carotene, and also have a valuable mineral composition.

Therefore, carrot juice can serve as a dietary product, especially useful for children. Carrot juice, like tomato juice, should contain pulp rich in carotene.

Carrot juice is made in the following way. Carrots are sorted by quality and size, washed in a paddle or drum washer, inspected and cleaned, removing the remains of greenery and a thin part of the root (cut off the ends), as well as the skin. Peeling can be done by treating carrots in a hot alkaline solution, followed by washing in water or exposing the raw material to high pressure steam.

How to close carrot juice for the winter

For the same purpose, carrots are processed in machines with a grater surface (carborundum machine).

Peeled carrots in whole form or cut into strips 5-7 mm thick are blanched with steam in a closed scalder (digester) at a temperature of 95-105 ° C for 10-18 minutes. As a result of heat treatment, oxidative enzymes contained in carrots are destroyed, which cause darkening and deterioration of the taste of the product. In addition, when blanching, the carrot tissue softens, which makes it possible to wipe it. Boiling carrots during blanching should be avoided, as this leads to increased losses and a deterioration in the color of the product.

After blanching, whole carrots are crushed and then rubbed on a mashing machine with a sieve opening diameter of 0.75-1.0 mm. In the FRG, instead, the fried carrots are crushed and the juice is squeezed out in hydraulic packpresses or centrifuges. The pulp remaining after pressing is rubbed and mixed with the squeezed juice. Such a product is rich in carotene and has a natural color and good taste.

In order to give the mashed mass the consistency of a drink and improve the taste of the product, it is mixed with 10% sugar syrup in a ratio of 1:1. At the same time, ascorbic acid (0.02-0.03%) can be introduced into the product as an antioxidant, which helps to preserve the color of the product.

After the mashing machine, the particles of carrot pulp are relatively large. To obtain a finer consistency, carrot juice should be subjected to homogenization under pressure of 12-15 MN/m 2 (120-150 atm).

Before packaging, air is removed from the product by processing in a deaerator or in a vacuum apparatus.

Carrot juice is packaged in glass jars or bottles, which are sealed with varnished tin lids on a vacuum-sealing machine, and then sterilized at a temperature of 120 ° C for 25-30 minutes (depending on the size of the container) at a back pressure of 245 kN / m 2 ( 2.5 at) and then cooled. Carotene is sensitive to light, and therefore it is desirable to produce carrot juice in brown glass bottles.

To improve the taste of the product and increase its resistance against microorganisms, it is desirable to add citric acid to carrot juice or blend it with orange, apple, cranberry, blueberry, cowberry, etc. juices.

In Czechoslovakia, they produce carrot juice mixed with sugar syrup. Such a product, called "Carotella", contains 70% solids and is diluted with water before use.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

In contact with

Classmates

How to make carrot juice for the winter at home, options for preparing a mixture of juices

Carrot juice with pulp for the winter will provide with all the necessary vitamin complex, which the body needs so much in the snowy winter season. In addition, home-made carrot juice is full of natural flavors that bring divine pleasure during its use. Such a homemade drink with pulp is recommended to drink every day for all adults and children. Especially for the younger generation, carrot juice is especially necessary in the diet, because such a drinking preparation of vegetables will make children's immunity much stronger.

This recipe for vegetable juice for the winter includes a step-by-step technological instruction with a photo, which will certainly be useful to you in the process of preparing a carrot billet. Thanks to this, it is much easier and faster to make juice with pulp from carrots. In order for the homemade product to be preserved as long as possible in the future, it must be stored in originally processed jars.

Let's start creating carrot nectar for the winter without sterilization!

Carrot juice is considered extremely healthy, but preparing a fresh portion of such juice every time can be quite tiring. In addition, "winter" carrots are usually far from being as juicy as young ones. Therefore, to enjoy a delicious vitamin drink regardless of the season, you can close at home carrot juice for the winter. How exactly to do this will be discussed in more detail later.

Carrot juice for the winter is best harvested in season from young elastic root crops. You can close the juice both in its pure form and with the addition of sugar, citric acid. Combinations of carrot juice with apple, pumpkin or orange juice are also extremely popular - it turns out both tasty and doubly useful.

For squeezing juice from fresh carrots, it is best to use a juicer for hard vegetables and fruits. If one is not at hand, carrots can be chopped on a fine grater, placed in gauze folded in several layers, and then squeezed by hand. In addition, you can prepare carrot juice with pulp.

Carrot juice for the winter (with sterilization)

• carrot
• citric acid - to taste

Cooking

To prepare carrot juice for the winter, you can use this simple recipe.

For each liter of juice, depending on the juiciness of the carrots, take from 1.5 to 2 kg of root crops.

Wash the carrots thoroughly, scrape off the skin with a knife. Squeeze juice from carrots using a juicer. Add citric acid to taste.

Pour the juice into clean sterilized jars and set the jars to sterilize. For cans of 0.5 liters, 30 minutes is enough, for cans of 1 liter - 45 minutes. At the end of sterilization, juice jars should be immediately corked, hermetically rolled up with boiled lids.

After cooling, store the juice in a dark, cool place.

Carrot juice for the winter with pulp and sugar (without sterilization)

For cooking you will need:

Cooking

In this way, you can prepare carrot juice for the winter if you don’t have a juicer on hand.

First, wash and peel the carrots, then grate the root vegetables on a coarse grater.

To the resulting mass, add water at the rate of 0.5 tbsp. for every kilogram. Simmer carrots over low heat until soft.

Grind the stewed carrots with a blender until a homogeneous puree is obtained. Next, add 1 liter of sugar syrup for each liter of finished puree (100 g of sugar per 1 liter of water).

With thorough stirring over low heat, bring the mass to a boil and boil for 5 minutes. Immediately pour into sterilized jars and roll up with boiled lids.

For cooking you will need:

• apple juice - 2 l
• carrot juice - 1 l
• sugar - 100 g

Cooking

The combination of carrot juice with apple juice is one of the most successful. The juice is not only useful, but also very tasty.

Apple and carrot juice for the winter

To prepare carrot-apple juice according to this recipe, use a juicer to squeeze the juice separately from fresh apples and carrots in advance using a juicer.

Mix the resulting juices, add sugar. Bring to a boil over low heat, then simmer for about 5 minutes. Immediately pour the boiling juice into sterilized jars, roll up with boiled lids.

Turn juice jars upside down, wrap, leave to cool completely. Then store in a dark, cool place.

Bon appetit!