Apple juice for the winter: all recipes. Apple juice for the winter at home: make no mistake in technology! Classic and mixed versions of real apple juice for the winter
Apple juice is a non-alcoholic drink loved by the inhabitants of Europe, Asia and America. Juice is obtained by pressing from ripe apples. The fruits contain a lot of sugar, which provides the drink with a pleasant taste even without granulated sugar.
Juice is harvested on an industrial scale in China, Germany, the USA, Russia and other countries. However, you can prepare a healthy tasty drink at home. For personal consumption, juice for the winter is harvested by almost everyone who has apple trees bearing fruit in their backyard or garden plot.
What kind of apples to choose?
The best juice comes from freshly picked hard apples that give off a pleasant crunch when bitten into. The varieties "Grushovka", "Fuji", "Granny Smith", "Semerenko" and a number of other varieties growing in Russia have the noted qualities.
Unripe fruits add sourness to the drink, and overripe ones make the liquid cloudy. Conclusion - apples must be ripe, so it is important to know the timing of their ripening, not to use early and not to prepare nectar from stale fruits. As a rule, late varieties, for example, "Autumn Striped", lose most of their useful properties after aging. There is not much juice from such fruits.
"Grushovka"
"Granny Smith"
"Autumn striped"
Perhaps the best drink is obtained from the varieties of autumn and winter. Summer apples, for example, "White pouring", are best used for making jams, jams or compotes.
There is no consensus on the most suitable apples for juice. Everyone has their own taste, so you need to focus on your own preferences. Sweet-sour taste is given by such varieties as "Elena", "Antey", "Freedom". At the same time, the juice is distinguished by a large amount of pulp.
To get a more acidic drink, you will need apples of the Antonovka or Nizhegorodka varieties. These varieties contain tannins. It is they who allow the juice to be stored unchanged for a long time.
If sweet varieties are used, you can do without granulated sugar. Sugar is always added to the liquid obtained from sour fruits, as it serves as a preservative.
"White filling"
"Antey"
By giving preference to such varieties as "Anis", "Golden", Grushovka" or "Semerenko", you will get a pleasant-tasting drink, because these apples combine both sweetness and sourness at the same time.
Preparation of raw materials and containers
Harvesting juice for the winter begins with the preparation of fruits and containers into which an aromatic drink is poured. If you do not pay due attention to the preparatory stage, the result of the work done can become disastrous. Bad apples will produce poor-quality juice, and the use of dirty containers leads to spontaneous opening of cans and souring of the product.
Apples should be carefully examined for wormholes and other "sores". The selected fruits are cleaned of contaminants and sent "under the shower." If the fruits are harvested from their own garden, they are simply washed under running water.
They treat store-bought apples a little differently. Beautiful fruits often have a thin, invisible shell that gives the fruit a sheen. The wax film must be completely removed from the fruit. To do this, you can use a foam sponge and baking soda.
Then the apples are laid out on clean, dry napkins or towels. Fruits must be processed clean and dry. You can not wait for drying, but wipe each fruit with a towel.
The next step is cutting the stalks and cores, cutting into parts, the size of which depends on the technology of juice preparation.
It is best to store juice in glass containers: jars and bottles. Containers must be intact, not chipped or cracked.
All containers intended for long-term storage of juice must be not only perfectly clean, but sterile. Glass jars are first washed in hot water with soda and then sterilized. Sterilization prevents bacteria from growing in sealed juice jars. Proper processing of containers will protect against poisoning, botulism after drinking.
The time for steam sterilization of jars depends on their volume:
- three-liter and two-liter - 20 minutes;
- one and a half and liter - 15 minutes;
- five hundred grams and smaller - 10 minutes.
There are several ways to sterilize jars and bottles:
- for a couple;
- in the oven;
- in the microwave.
Our grandmothers sterilized jars for a couple, when there were no ovens with a temperature controller or microwave ovens. Banks were placed on the neck of a teapot or on a sieve over pots of boiling water. Today, special lids with holes for jars are sold for installation on pots.
A clean container is kept over boiling water. Steam does its job, destroying all dangerous microorganisms.
In the oven, you can process not only jars, but also screw lids. It is important to adhere to the optimally acceptable temperature of 100 - 120 degrees Celsius. Clean, dry jars are placed on a wire rack and aged for the right time. Five to seven minutes is enough to process the covers.
For disinfection in the microwave, one and a half to two centimeters of water is poured into clean jars. The residence time in the included oven is about 4 minutes. During this time, the water boils and the steam processes the container. If a three-liter jar does not rise “to its full height”, it can be sterilized lying down. They do the same with bottles, laying them in a row, with a small amount of water inside.
Lids with a rubber gasket are boiled for 5-7 minutes immediately before the finished product is seamed.
Cooking technology
Many housewives annually prepare apple juice for the winter. A drink rich in vitamins supports immunity, protects against colds. It's so nice to enjoy fragrant juice prepared at home!
Several methods are used to obtain nectar. The easiest way to get juice is in a juicer.
The juice cooker is the simplest design of three containers placed a few centimeters on top of each other, a lid and a drain hose with a locking device.
Water is poured into the bottom container. In the middle, juice accumulates, flowing through the holes from the upper container, resembling a colander. Clean, cut into slices, apples and granulated sugar are laid in a "perforated" saucepan.
"Pyramid" is placed on a gas or electric stove. When heated, the fruit releases juice, which flows through a tube attached to the middle part of the pressure cooker into sterile jars. Filled "up to the shoulders" cans are clogged with clean lids, and another preheated container is placed under the jet.
A cold jar may burst when hot, almost boiling, juice enters it.
You can make high-quality juice by running apples through a juicer. To do this, the fruits are washed, the stalks and cores are removed, cut into several parts. The size of the particles depends on the model of the technical device used.
The liquid after squeezing turns out to be cloudy, a lot of pulp remains in it. After filtering, transparency appears. You can filter through a dense cloth or gauze folded in several layers. Fans of thick nectar can refuse straining and make juice with pulp.
Prepared juice should be heated, but not boiled. A temperature of 85-90 degrees will be quite enough for rolling into a sterile container: bottles or jars. The filled containers are not sealed, but placed in boiling water and sterilized for some more time, no more than 20 minutes. Only after that the covers are rolled up or screwed. The juice is ready for storage.
Recipes
Classical juice is made from apples, not always with added sugar. Gourmets who prefer only natural products prefer drinks without sweeteners. The hostess decides to harvest juice with or without pulp, focusing on the preferences of her family. The squeezed juice is heated without boiling. Foam that appears on the surface should be removed.
Sugar is added to taste, depending on the acidity of the original fruit. Pour hot juice into clean hot jars. Cover the sealed container with a blanket and leave to cool completely. Then the jars are transferred to a cold place for storage.
At home, you can prepare not only pure apple, but also combined juice.
A delicious apple-carrot drink is obtained with the following ratio of ingredients: for one and a half kilograms of apples - one kilogram of fresh juicy carrots. The resulting juice is tasted. Sugar is added if necessary.
First, juice is squeezed from apples, then from peeled and diced carrots. The resulting liquids are mixed, brought to a boil. On low heat, the boiling mixture is kept for 3-5 minutes. Foam forms on the surface, which must be removed. The vitamin cocktail is poured into heated jars, rolled up with sterile hot lids, and the jars are placed upside down until they cool. The filled container can be covered with a warm blanket.
A special taste is manifested when mixing pumpkin with apples.
To get a gentle nutritious apple-pumpkin drink, you need to take green or yellow apples, and pumpkins - medium-sized with bright pulp. The components are taken in equal proportions: for 3 kg of apples, the same amount of pumpkin is required, weighed after peeling and removing seeds. For the indicated amount of material, quite a bit of sugar is needed - about 0.3 kg. Additionally, you will need one large fresh lemon.
Apple and pumpkin juice is squeezed separately in a juicer, filtered through a three-layer gauze. Mix in one container, put on fire, bring to a boil. At this time, sugar, lemon juice and zest are introduced into the workpiece. More sugar is added if necessary. The foam is removed, the finished juice is poured into containers, corked, insulated. After a slow cooling, they are sent to a cool room.
Apple juice, mixed with apricot juice, has a honey taste. To prepare it, you need 2.5 kg of ripe berries and 1 kg of apples. Apricots are so sweet that you need just a little bit of sand for the indicated amount of fruit - about a glass. The mix is being prepared in a juicer.
Apricots are sorted, damaged are sorted out. The rest are thoroughly washed, cut the berries in half, remove the seeds from them. The core is removed from clean apples, the fruits are cut into 4-8 parts, depending on their size. Both components are placed in a juicer bowl, sprinkled with a glass of granulated sugar (so the juice begins to stand out faster). The juice cooker, with the lower bowl filled with water, is placed on the fire. After about an hour, the medium container will be filled with fragrant sweet juice. The finished product is poured into jars and sealed.
Bottling and packaging for storage
Hot juice is poured into pre-treated jars or bottles and closed with the same sterile lids. After the cans are rolled up, they are turned upside down. If a leak is detected due to defects in lids or containers, then urgent measures must be taken to preserve the nectar.
Whole jars are left upside down until completely cooled. At the same time, a warm blanket is applied to the entire party. So cooling slows down, and the sterilization process continues.
It is successful to roll up cans, not to tighten or tighten the lids, when using seamers with a limiter.
You can store freshly squeezed juice in plastic bottles if you place the container with the liquid in the freezer. The hot juice will melt the plastic. There are technologies for pouring liquid into plastic at 80 degrees Celsius, but the process is rather complicated, it is rather difficult to do it at home.
For long-term storage, jars are sent to a cold place - a basement, cellar, underground or refrigerator. Preservation of apple juice makes it possible to enjoy a pleasant drink all year round, replenish the body with substances useful for it.
The process of making apple juice for the winter, see the following video.
White filling is one of the most juicy and delicious varieties of apples. Many people love it, but it’s not worth trying to keep it for a long time without preservation - these apples will not lie until spring, spoiling much earlier. There is only one way to save these apples - by preserving, for example, by preparing compote from white filling for the winter.
Cooking features
In order for the compote to turn out really tasty and stand well, you should use some recommendations.
- Ripe, but not overripe apples, picked directly from the branches, are best suited for compote. You can even preserve them as a whole, so that later you can enjoy not only the fragrant compote, but also the taste of the apples themselves.
- Apples must first be sorted out, especially if carrion is also used for compote. If the apples are overripe or harvested from the ground, they will have to be carefully examined to cut off the damaged areas. These apples are best preserved in slices. The core should also be cut out.
- When preparing compote from whole apples, the cuttings must be removed from them. If in the future fruits from compote will be used for making desserts, then the core can be cut out of them. If at the same time the integrity of the apples is not violated, then they will look even more attractive in compote.
- It is necessary to pour compote intended for long-term storage into sterilized jars, they must be closed hermetically. Only in this case, the drink will stand all winter without spoiling.
To give the compote a different shade, taste and aroma, you can add berries, other fruits, spices to it, for example, a sprig of mint, a cinnamon stick.
Whole apple compote recipe without sterilization
- white filling - 1 kg;
- sugar - 0.25 kg;
- water - 2-2.5 liters.
Cooking method:
- Sterilize a 3 liter jar.
- Select apples of small size, even, not dented, without rot. Remove cuttings. Rinse the apples very well and wipe with a clean cloth. Cut out the core if desired. Put the white pour into a jar.
- Pour a glass of granulated sugar into a jar.
- Boil water. Fill the jar halfway with boiling water.
- After 10 minutes, bring the remaining water to a boil and fill the jar to the brim.
- Roll up the jar, turn it over. Cover with a blanket and leave to cool under it.
- When the compote has cooled, put it away for storage in the pantry.
The recipe for making compote from whole white apples without sterilization is simple, but this does not affect its safety. A drink made in this way stands well until spring.
Compote of cut apples without sterilization
- white filling - 0.8 kg;
- sugar - 0.4 kg;
- water - how much will go into the jar.
Cooking method:
- Sort the apples, wash, cut off all damaged areas. Cut the apples in half or into 4 pieces, cut out the core. Place the apples in a sterilized 3 liter jar.
- Pour boiling water over the apples, cover with a sterilized lid, wait 10 minutes.
- Drain the water into a saucepan, add sugar, bring to a boil and pour back into the jar.
- After 5 minutes, pour the syrup back into the pan, bring to a boil and boil for 5 minutes.
- Pour over the apples again. Close the jar tightly with a metal lid.
- Put the jar lid down, wrap it up. Remove for the winter after 24 hours.
This recipe allows you to use white filling, not only collected from a branch, but also fallen. If all damaged places are removed from apples, then the compote will not deteriorate, even if it is made without sterilization.
Compote of white filling with spices and wine
- white filling - 1 kg;
- sugar - 0.25 kg;
- dry white wine - 100 ml;
- water - 1 l;
- cinnamon - 1 stick;
- cloves - 5 pcs.;
- zest - from 1 lemon.
Cooking method:
- Sort and rinse small apples well, let the water drain from them.
- Boil water, add sugar to it, boil for 5 minutes.
- Dip the apples into the syrup, boil them in it for 10 minutes, remove them with a slotted spoon and arrange them in two sterilized liter jars.
- Strain the syrup, put in it the cloves, cinnamon and lemon zest (grated), pour in the wine.
- Boil the syrup for 5 minutes and pour over the apples.
- Cork the jars, put them upside down, wait for them to cool. For better preservation, they can be wrapped in a blanket.
- After cooling the cans of compote, remove them for the winter.
The taste and aroma of this drink are such that they are surprisingly reminiscent of mulled wine. To emphasize them, this compote is best served warm.
Compote of white filling with oranges
- white filling - 1 kg;
- sugar - 0.25 kg;
- water - 4 l;
- orange - 0.5 kg.
Cooking method:
- Sterilize 5 liter jars.
- Wash apples, cut into pieces.
- Wash the oranges and cut, without peeling, into semicircles.
- In each jar, put a fifth of the prepared apples and 4-5 pieces of orange.
- Boil water, pour into jars. Cover jars with lids, wrap with a blanket and leave for 15 minutes.
- Drain the water into a saucepan, boil again and pour into jars again. Banks, as for the first time, cover with lids and wrap in a blanket.
- Pour the water from the jars back into the pan, add sugar to it and boil for a few minutes.
- Roll up the jars, put on the lids, cover with a blanket.
- Store in pantry after 24 hours.
Compote from white filling with oranges has a unique aroma and taste, it will leave few people indifferent.
Compote of white filling and cherries
- white filling - 0.5 kg;
- cherry (with pits) - 0.25 kg;
- water - 2-2.5 l;
- sugar - 100 g.
Cooking method:
- Wash the berries and place in the bottom of a 3 liter sterilized jar.
- Sort the apples, wash, cut into slices.
- Lay apple slices on top of cherries.
- Pour boiling water into jars, wait half an hour.
- Drain the water into a saucepan, add sugar to it and boil the syrup until the sugar is completely dissolved.
- Pour boiling syrup over white filling and cherries.
- Close the jar tightly with a metal lid, put it upside down.
- Wrap the jar in a blanket, remove it for the winter in a day.
Cherry will give the compote a red color and a delicate aroma, as well as sourness. The compote is not too sweet and not too high in calories.
Compote from white filling is one of the drinks that almost everyone likes. It is not difficult to cook it, especially since it can be done without sterilization - if the technology is followed, this tasty preparation can stand all winter at room temperature.
Very tasty and healthy, do-it-yourself natural apple juice for the winter from a juicer. A fascinating process will drag out even the most dispassionate women for conservation when they prepare apple juice for the winter. The resulting product will delight all family members as a simple pleasant nectar in the morning, as well as an addition to festive dishes.
Useful properties of apples
Apples contain various vitamins and minerals, including: vitamin A, B2, C, G, potassium, iron, phosphorus, iodine, magnesium salts, folic acid and others. Regular consumption of apples strengthens the immune system, strengthens the walls of blood vessels, thereby preventing the penetration of toxins, restores strength. An apple is considered one of the fortified fruits, its beneficial effect on the body cannot be counted. But the main factors are worth mentioning: improved vision, removal of edema, a remedy for anemia, stimulation of mental activity, prevention of Alzheimer's disease and cancer, normalization of the cardiovascular system, protection against diabetes, healthy teeth and bones, and many other positive properties.
Which variety to choose?
To select apples for juice, you should start from their variety and desired taste. To get abundant pulp and less liquid, it is better to take apples with a dense structure, such as Fridom, Antey, Kosmonavt Titov, Elena. The resulting nectar will have a sweetish-sour taste. And, here, varieties are suitable for lovers of sourness: Nizhegorodka, Verbnoe, Antonovka. It is sour apples that are advised to preserve for the winter. Tannins contribute to the long-term storage of juice in jars.
Apple juice with other ingredients
It should be noted that this fruit is most useful in its raw form, but even when canned, it will not lose all its usefulness. Harvesting apple juice for the winter through a juicer has a much more favorable effect on the body than purchased juice. It is natural, without any harmful additives and preservatives.
The fruit in question is the basis for the preparation of all combined juices. Depending on the variety and the percentage of ripeness, sugar can be added to the recipe.
Apples are versatile and go well not only with other fruits, but also with vegetables. You can prepare apple juice in its pure form, as well as with the addition of raspberries, pears, currants, carrots and others.
So that novice housewives do not ask the question: “How to preserve apple juice from a juicer?”, And experienced ones must take note, below are the most common recipes for making this elixir.
To make juice from apples through a juicer for the winter, you do not need a lot of work and an incalculable amount of free time. It is enough to allocate one evening hour for this procedure.
Apple juice for the winter through a juicer without pulp
Ingredients:
- apples - 3 kg;
- sugar - 50 g (or to taste).
Cooking technology:
If there is no juicer, a meat grinder can act as its role. Only after that, the resulting pulp must be wrapped in cloth and placed under the press.
Some do not want to lose the precious vitamins in the fruit and the volume of the juice, so they close it with the pulp without straining. You are provided with a recipe for such a preparation.
Opaque apple juice - video
Apple juice with pulp through a juicer for the winter
Ingredients for a three-liter jar:
- apples - 4 kg;
- sugar - to taste.
About 800 grams of juice is obtained from 1 kilogram of apples. Depends on the maturity, variety and hardness of the fruit.
Cooking technology:
For those who wish to preserve apple juice after a juicer with the addition of some other fruit / vegetable, a recipe for harvesting apple-carrot juice is offered. In the same proportions, instead of carrots, it will be possible to close another desired fruit. Being a source of vitamin A, carrots have a beneficial effect on the eyes, cardiovascular system, digestive organs, kidneys, and liver. Also, its use is recommended for patients with diabetes and those suffering from high blood pressure.
Carrot - apple juice for the winter
Ingredients:
- apple - 1.5 kg;
- carrots - 1 kg.
Cooking technology:
Why sterilize juice cans?
Sterilization is the cleaning of canning containers from bacteria using hot steam and water. This process is necessary to avoid the growth of anaerobic bacteria even in the absence of air. To avoid botulism, vinegar is used, which in most cases is used in canning, but this component does not appear when making provisions from apple juice. Therefore, before spinning the apples, they are thoroughly washed.
Tin lids boil all together. They can withstand temperatures not exceeding 150 degrees Celsius, so putting them in full heat for a long time is not recommended.
A little about a suitable juicer for a housewife
Before proceeding with the production of juice, you should pick up a juicer. For an ordinary housewife who handles provisions for several cans for the family, it is not worth delving into the super features of the equipment. Here, the time and effort spent on getting juice from apples for the winter from a juicer will matter. Therefore, you should consider the performance of your juicer to allocate free time for canning. A household juicer must necessarily be intended for hard vegetables and fruits, otherwise what it will be manual, mechanical or electric will only affect the hour spent for cooking.
Do-it-yourself juicer to help gardeners and gardeners
If there is no professional juicer in your house, and I have a lot of apples, you can make it yourself. The resulting design will serve as a press. The advantages of such a creation are that in 10 minutes you can get the same amount of juice from two buckets of cake. Steps to build a huge juicer:
- In an aluminum pan with a volume of 10 liters, many holes are drilled at a distance of at least 5 mm from each other.
- A pan - a colander is placed in a vat, larger in size and in which a hole is made to drain the liquid.
- This whole mechanism is placed on a frame mounted on metal pipes dug into the ground. The jack will rest against two welded corners at a distance of half a meter from the ground.
- The piston will be a piece of wood a few centimeters smaller in diameter than a pan.
- The pusher is a log, the length of the resulting height of the entire structure
Usually, when preparing apple juice for the winter from a juicer at home, cooks prefer to leave the pulp. As a result, the resulting liquid is too concentrated. In winter, it is advisable to dilute such a product with boiled water.
It is difficult to call apple juice from a store bag juice. It's more like a syrup with wild sugar content and no signs of vitamins.
You can try real apple juice only from a jar rolled up for the winter with your own hands. It's useful and it tastes real.
Experienced housewives who have mastered the wisdom of pressing, pasteurization and sterilization often brew mixed juices. Magnificent flavor combinations have drinks from apples and pumpkins, zucchini, carrots, sea buckthorn, mountain ash, currants, grapes.
Apple juice for the winter - general principles of preparation
Varieties suitable for juicing are winter, juicy. Good apple juice for the winter is obtained from varieties Semerenko, Antonovka, Anis, Grushovka. They can be mixed with each other: blended taste is much more interesting than a mono-drink.
Sweet apples allow you not to use sugar for juicing. For sour varieties, granulated sugar should be put to taste. Someone needs fifty grams per liter, someone needs all one hundred.
The generally accepted rule is to do without boiling, that is, to use the pasteurization method. This is necessary to maximize the preservation of vitamins. Squeezed juice is usually brought to the appearance of the first bubbles. This is a sure sign that the liquid has heated up to 90-95 degrees. At this temperature, the juice is pasteurized for five minutes, and then poured into prepared warm and dry jars.
The second method involves the sterilization of cans with ready-made juice - this is sterilization. Ready cans with a drink will be placed on the bottom of a pot of boiling water (the bottom must first be covered with a cloth or a wooden circle should be laid). Boiling water should reach the neck of the jar. The sterilization time of a liter jar is fifteen minutes.
It is convenient to squeeze apples through a special juicer or a meat grinder with a special nozzle. There is no need to cut out the bones. With them, the taste will turn out to be more tart, and the aroma - more dense. After squeezing, a thick dense foam forms on the surface. The surface of the juice is also covered with foam when heated. It must be removed with a slotted spoon, avoiding settling.
Without pressing, juice can be prepared in a juicer. Apple slices are placed in the receiver, and the output will be a ready-made drink suitable for bottling and storage.
Proper preparation of containers for bottling is essential. Glass jars should be thoroughly washed with soda and sterilized over steam, in the oven or microwave. In the second method, the jars should be placed in a cold oven, set the temperature to 120 degrees and wait until the container is completely dry. In the microwave, jars should spend no more than three minutes.
Take out heated jars with dry hands, otherwise they may burst. Boil jar lids for five minutes.
Apple juice for the winter "Pasteurized"
The classic version of apple juice is delicious, fragrant, sweet and sour. If the apples are very sweet, you do not need to put sugar!
Ingredients:
Five kilograms of apples;
Half a kilo of sugar.
Cooking method:
Wash the apples, cut into slices and squeeze with a juicer or a meat grinder with a nozzle.
Pour the juice into an enamel pan, add sugar to taste, turn on medium heat.
Bring the juice to the first signs of boiling. Remove the foam with a slotted spoon.
As soon as the first bubbles appear, turn off the fire.
Pour into warm sterilized jars and seal.
Cool upside down under a warm blanket.
Store in a cool place.
Apple juice for the winter at home "With pulp"
Tasty and healthy apple juice for the winter with pulp. It has more dietary fiber, which means more benefits for the intestines.
Ingredients:
One and a half kilograms of apples;
Two glasses of water;
Sugar syrup to taste (one or two glasses).
Cooking method:
Remove skins and seeds from apples.
Cut into slices.
Transfer the apple slices to a large saucepan, preferably enameled, pour in water.
Wait until it boils, boil for fifteen minutes.
Puree the apple pulp in a meat grinder or blender. Pass the apple base through a meat grinder twice, for greater tenderness.
Mix applesauce and sugar syrup, put on the stove.
As soon as the puree boils, detect five minutes.
Let it cool down a bit and puree again. It is best to use a fine metal sieve.
Bring the mass to a boil again, immediately pour into warm jars and cork.
Apple juice for the winter with zucchini
Apple mixes are a wonderful and healthy way to diversify a drink, giving it a different color and taste. In addition, the second ingredient gives apple juice additional benefits, which means it is much more effective in terms of recovery. The first option is an apple and zucchini.
Ingredients:
Two kilograms of zucchini;
Two kilograms of apples;
Two grams of citric acid;
Half a kilo of sugar.
Cooking method:
Clean the zucchini from coarse skins, internal fibers and seeds.
Prepare the apples by removing the skin and cutting out the core.
Cut the zucchini and apples into pieces, squeeze the juice out of them.
Pour the mixture into a saucepan and place over medium heat.
Pour grains of citric acid, sugar into the heated liquid.
Boil the juice for ten minutes.
Pour into sterilized jars, cork, cool.
Store in the dark and cool.
Apple juice for the winter with pumpkin
An unusual and very healthy apple juice for the winter is obtained by mixing it with pumpkin juice. Orange festive color, delicate delicate taste and rich aroma make you fall in love with this wonderful drink. The ratio of apples and pumpkins can be any. The classic option is to take one part of prepared pumpkin for one part of prepared apples. Add sugar at your discretion.
Ingredients:
One and a half kilograms of apples;
So many pumpkins;
Cooking method:
Cut juicy apples without spoiled places.
Clean the pumpkin and cut it too.
Squeeze juice.
Pour the apple-pumpkin fresh juice into a container for cooking, put on medium heat.
Remove foam.
When the liquid is hot, add sugar. If the pumpkin and apples are very sweet, then additional sweetening is not required.
After boiling the juice, it must be poured into jars, corked and completely cooled.
Move to a dark cool place to save.
Apple juice for the winter with a pear
The most delicious, fragrant, light apple juice is obtained by mixing it with pear juice. Sugar can be added to taste or no sweetening at all.
Ingredients:
One and a half kilograms of apples;
One and a half kilograms of pears;
Cooking method:
Dense juicy apples wash and cut into small slices.
Treat the pears in the same way.
Remove crushed, damaged parts and do not use. You can leave the cores.
Squeeze juice.
Pour it into a container and bring to a boil.
Be sure to remove the foam with a spoon or slotted spoon.
Add sugar to taste.
As soon as the juice boils, turn off the fire.
Immediately pour the apple-pear drink into warm clean jars, cork, sue.
Remove to a dark cool room.
Apple juice for the winter with chokeberry
An excellent, tart, sweet and sour apple juice for the winter will turn out if you mix it with chokeberry juice. Very fresh, unique and delicious!
Ingredients:
A liter of ready-made apple juice;
A liter of chokeberry juice;
Fifty grams of sugar.
Cooking method:
Boil apple juice as described above.
Sort and crush rowan berries.
Put the pulp on the fire and warm without boiling for fifteen minutes. The temperature of the berry mass should be no higher than seventy degrees.
For each kilogram of pulp, pour an incomplete glass of boiled cool water.
Strain the juice through a gauze filter.
Warm the juice to eighty degrees, strain again.
Mix apple and black ash juice in equal proportions.
Add sugar according to your own taste.
Put on fire and boil for five minutes after boiling.
Pour into jars immediately and seal.
Cool and remove to save.
Apple juice for the winter with sea buckthorn
A similar method is used to make apple juice with sea buckthorn. However, the proportions of apple and sea buckthorn juice are different. It turns out a fragrant, immunostimulating, tasty drink.
Ingredients:
A liter of ready-made natural apple juice;
A glass of sea buckthorn juice;
Fifty grams of sugar;
Cooking method:
Boil apple juice as described above.
Crush the sea buckthorn with your hands (in gloves), with a bait or pestle.
Transfer the berries to a saucepan, pour in water at the rate of a liter per kilogram.
Warm up sea buckthorn pulp to sixty degrees, leave to cool completely for three to four hours.
Strain through a gauze filter.
Mix apple and sea buckthorn juice.
Add sugar to taste.
Heat the juice until the first bubbles of boiling appear.
Quickly pour into warm sterilized jars and seal.
Pasteurize for a few minutes in boiling water, cool.
Apple juice for the winter at home "Assorted"
Unusual apple juice for the winter can be prepared not from one, but from several additional ingredients. Very strange at first glance, but in fact a wonderful recipe for assorted fruit, berry and vegetable juice will allow you to enjoy a delicious and aromatic drink. Cooking requires a juicer.
Ingredients:
A kilogram of juicy apples;
A kilogram of hard pears;
A kilogram of ripe tomatoes;
A kilogram of ripe plums;
Eight hundred grams of sugar.
Cooking method:
Wash all the components, remove the bones, stalks, cut into medium-sized pieces.
Sprinkle everything with sugar and mix.
Spread evenly into the juicer receiver and boil for an hour after the water boils in it.
Pour hot juice immediately into prepared jars.
Cover the container with lids and pasteurize depending on the volume of the jar.
Cork and sue.
Store in a cool place.
- Juice pasteurization time depends on the volume of cans. It is enough to spend half a liter in boiling water for fifteen minutes. Liter jars or bottles are pasteurized for twenty minutes. A three-liter container is pasteurized for half an hour.
- Instead of sugar in cooking, sugar syrup is often used in the manufacture of jam and juice. One way to get it is to dissolve two hundred grams of sugar in a glass of water.
- To make a gauze filter, you need to fold the gauze in two or three layers. Particles of seeds and skins do not penetrate through such a filter, the juice becomes transparent.
- Enamelware should be used for boiling juices. It does not emit harmful substances, like stainless steel or aluminum dishes, and retains all the vitamins.
How to make apple juice? Pretty simple - by analogy with tomato juice. Apple juice according to this step-by-step recipe is concentrated, natural and without pulp. We will not dwell on the benefits of natural homemade juices, I think everything is already clear. Whether freshly squeezed or canned, these drinks have a lot of advantages over any, even the most expensive, bought in the store.
It takes very little time and effort to prepare a simple apple juice recipe with a photo. You need to have a desire and you will succeed, you just need to want. Feel free to bookmark this simple recipe and offer it to friends and family.
Ingredients:
- Apples: 5 kg
- Sugar: 100 gr
Cooking:
The fruits of apples need to be sorted out, washed, cut into small pieces with a knife or rubbed on a vegetable grater. In general, to obtain a small amount of juice, it is possible to prepare apple juice in a juicer, juicer and using a meat grinder with a special device. We skip all the apples through the juicer. Do not forget, you will get a large amount of foam from apples, it's okay, you can remove it immediately or remove it during cooking.
We put the resulting juice on medium heat. The most important thing is not to let the juice boil, it should just start to boil and immediately turn it off, otherwise all the vitamins will go away. Try it, you can add sugar, if the apples are sour, if the juice suits your taste, do not add sugar.
Preparing bottles and jars for juice. The jars should be thoroughly washed with soda, poured over with boiling water (or put in the oven and heated to 100 degrees), then turn upside down on a dry, clean towel and cover with an ironed clean towel on top so that the jars do not cool down. The lids also need to be washed and boiled in water for several minutes.
Now pour the juice into sterilized jars, close the lids. Ready!
Glutton wishes you bon appetit!
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