Blanks from white filling for the winter. Harvesting fruit drinks without a juicer: apple juice at home

It is believed that only autumn, late-ripening varieties should be harvested for the winter, but this is a very controversial statement. Jam from white filling is more tender, light and fragrant. You just need to cook it right.

White filling spoils very quickly, but slightly spoiled and overripe fruits are quite suitable for making jam.

Wash apples, dry and peel. Remove the core with seeds and damaged areas.

Cut the apples very finely, or grate on a coarse grater.

Weigh how many apples you got. For 1 kg of peeled apples, you need about 0.5 kg of sugar. Jam usually needs more sugar, but white filling is already sweet enough.

Put the pan with apples on the fire, on the quietest fire and stir so that they do not burn.

Apples, if boiled for a long time with sugar, harden, but we need them to boil, not caramelize. Therefore, jam from apples is cooked in several stages. That is, bring the apples to a boil, boil for 10 minutes and remove the pan. After cooling, boil them again for 5-10 minutes and remove.

So you need to do 3-4 times until the apples are completely boiled. You can “help” them boil with a blender.

But it's better to let them boil on their own. After all, jam is cooked for something? And if the jam is puree-like, but liquid, you can’t spread it on bread or put it in the filling of the pie.

The finished jam acquires a pleasant caramel color and a uniform consistency. You will immediately see and understand when the jam is ready.

Pour the hot jam into sterile jars, close the lids and wrap them so that they cool as long as possible.

Jam from white filling can be stored for about 2 years in a cool place, or about 1 year at room temperature.

The simplest and most versatile recipe for jam from White Pouring apples, see the video:

To prepare apple juice at home without a juicer, you need to set aside a lot of time, as well as prepare for physical labor. The resulting sweet and sour elixir will reimburse all the costs of its manufacture.

A bit about apple juice

Who doesn't love apple juice? Basically, all people adore this product and are ready to drink it both in the morning and in the evening. Drinking the drink promotes excellent digestion, so it is recommended to take it after a meal. There is not a single person who would refuse a glass of apple juice. Although, according to our Aesculapius, it is not useful for everyone. What's the matter? Hydrocyanic acid in apples is not always beneficial for people with high stomach acidity. Therefore, juice should be consumed with extreme caution.

Provisions from apple juice

Squeezed juice from apples, due to the presence of natural sugar, is naturally sweet. Therefore, for such a preparation, sugar is not always necessary. No more ingredients are needed, but, with regards to kitchen utensils, here you should stock up on a lot. To get apple juice for the winter without a juicer, use a fruit press. There are huge industrial, screw and hydraulic presses. At home, any crush can play the role of such a press.

There are three types of apple juice canning:

1. Preparation of warm juice without boiling. This option requires heating the drink to 95 degrees, after which it is immediately sent to jars and tightly corked.
2. Preparation of boiled juice. The case under consideration provides for boiling the juice from the moment of boiling for another 10 minutes.
3. Preparation of raw freshly squeezed juice. The name speaks for itself: freshly squeezed juice is immediately placed in jars. There is one "but". Glass containers with apple nectar require mandatory sterilization.

There are a couple of options on how to squeeze juice from apples without a juicer. These include: the operation of the press unit in industrial conditions or in mass production, the work of a metal crush in a colander or a wooden crush in a sieve at home.

Apple juice recipe White filling

Cooking:

red apple juice recipe

Cooking:

A three-liter jar holds 1.5 kg of chopped apples.

Apple juice with other garden fruits without a juicer

Apple juice is too concentrated, especially with pulp, so it is advisable to dilute it with other juices or water when taken directly. To understand how to make apple juice without a juicer, check out the recommended step-by-step recipes below. Such a drink with pulp during processing does not lose any healing properties, it also retains the entire volume of products invested in it.

With 1 kg of apples, 1 liter of juice with pulp will come out.

apple pumpkin juice recipe

The taste of pumpkin is specific and not understandable to everyone. And, here, mixed with apple juice, it is much more pleasant. Value - the apple is taken, purely, from your taste. You can take 1:1, and if you want the predominance of a sour taste, then there should be more apples.

Cooking:

Apple Carrot Juice Recipe

The sweetish aftertaste will perfectly fit into apple sourness. In addition, the presence of carotene and vitamin B will complement the vitamin baggage of apples.

Cooking:

apple squash juice recipe

Mild sweetish taste can contribute. Its organic acids, an abundance of potassium will have a positive effect on the nervous system and stomach. Patients with diabetes are also recommended to use this vegetable. Apple juice with squash at home is quite easy to make without a juicer.

Cooking:

Apple juice at home without a juicer goes well with other juices from berries: raspberries, chokeberries, viburnum, strawberries. In pure form and mixed with other vegetables, fruits, apple juice brings healing and delicious joy to every home. It is useful for adults and children, sick and healthy, the main thing is to put it on the menu to get the benefits.

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

Benefits of apple juice

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

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

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

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

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

Which is better to choose?

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

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

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

Cooking juice: preparatory work

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

Wash the lids thoroughly and boil for 10 minutes.

Preparing apples

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

What to do with juice?

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

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

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

Mixing juices

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

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

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

How to make apple juice without a juicer?

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

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

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

Finally

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

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.

So many things can be prepared from juicy apples: mashed potatoes, marshmallows, pies, and jam! You can cook compote, but you save the most vitamins if you prepare apple juice!

Harvesting is best done at the end of the season, when you have accumulated enough fruits to process them. Of course, first of all, housewives devote themselves to various primary preparations, such as jam or apple chips, depending on desire and personal preferences. But the remaining apples can be turned into juice: due to the lack of long-term thermal processing, all vitamins will be preserved in it.

How to choose apples for juice?

It is important to choose the right fruits so that they are juicy and sweet. You need a late harvest in August, it is he who is rich in vitamins and filled with moisture. For juice, you can choose the following varieties:

• Antonovka
• Antey
• Imant
• Kovlenkovsky
• Shtreifling
• White filling
• Nizhegorodka
• Anuxis

Choose large and hard fruits, overripe apples will not give much juice, it is better to use them for jam. Small apples such as ranetki are also not suitable for juice, they are more fussy.

Apple juice for the winter: recipes

For you, several different cooking recipes. You can choose any to your taste!

Apple juice for the winter through a juicer

A juicer will greatly simplify the cooking process and a similar device is already available in many kitchens. To make juice you will need 5 kg of apples and 100 g of sugar.

1. Peel the apples from the seeds and cut into several pieces, send to the juicer.
2. To prevent the juice from turning dark, you can add a few tablespoons of lemon juice.
3. The resulting juice must be heated to 95 degrees, but do not boil! That is, after the appearance of the first bubbles, immediately turn off and add sugar.
4. Prepare containers for transfusion, these can be glass jars or bottles. Be sure to thoroughly wash and sterilize them.
5. Pour the still hot juice into containers and close the lid tightly.
6. Store in a dark cool place.

If the juice is too concentrated, you can dilute it with water just before drinking.

Homemade apple juice from the Anuxis variety for the winter

Apples of this variety are distinguished by their fleshiness and juiciness, so you can get excellent juice from them. To prepare 3 liters of juice, you need 2 kg of apples, a liter of water and a glass of sugar.

1. Peel apples from seed boxes and cut into small pieces, chop in a blender
2. Heat water and add sugar, bring to a boil
3. Combine apple mixture and sugar syrup and mix well
4. Pour the resulting syrup into prepared containers
5. Close the lid tightly
6. After cooling, put in a dark and cool place

Apple juice in a juicer for the winter

The juicer will do everything you need for you, so it is very convenient in preparations for the winter:

1. Peel the apples, cut into large pieces
2. Pour water into the bottom of the juicer, and put apples into the top
3. Place a glass container under the drain tube and wait until it is full
4. Close the lid tightly at the end

Apple juice with pulp for the winter

For lovers of juice with pulp, the following recipe is suitable:

1. Cut and peel apples, it is better to choose fleshy varieties such as White filling or Antey.
2. Transfer the apples to a saucepan and cover with water, leaving 3 cm on top.
3. Place the saucepan on the stove over low heat, bring to a boil and stir constantly until the apples are soft.
4. Remove the saucepan from the stove and let cool.
5. Wipe the resulting mass through a metal sieve and roll the juice with pulp into jars.

Apple juice without pulp for the winter

To get juice without pulp, it is enough to pass the apples through a juicer and remove the excess foam. You can also strain the juice through cheesecloth or a fine sieve.

Pumpkin-apple juice for the winter

The recipe for apple juice can be varied by adding to it:

• pear
• cinnamon
• orange
• celery
• pumpkin

To prepare pumpkin-apple juice, you will need 2 kilos of apples, a kilo of pumpkins, 2 oranges, 250 ml of water and a glass of sugar.

1. Peel the pumpkin from the peel and fibrous pulp, cut into cubes and transfer to a saucepan, pour a glass of water. Bring to a boil over low heat and simmer until pumpkin is soft.
2. Peel oranges and use a juicer to extract juice.
3. Slice the apples and run them through a juicer.
4. Add citrus juice to the boiled pumpkin and grind the mixture with a blender.
5. Add sugar and apple juice to the resulting mixture, put on medium heat and heat to a temperature of 95 degrees.
6. Pour into prepared containers and let cool.

Preserving apple juice for the winter

Basic conservation rules:

• jar must be clean and sterilized
• after seaming, the jar must be turned over and put the lid down
• hot jars are covered with a blanket so that they cool evenly
• store glass jars with juice in a dark and cool place

What to do with the leftover pulp?

In the process of making juice, a very large waste remains in the form of cake or pulp. It can also be used to make a delicious and easy dessert.

Charlotte:

1. 3 eggs, beaten with a glass of sugar
2. In the resulting mixture, add two cups of cake, a glass of kefir, 2 cups of flour, a spoonful of soda
3. Mix everything thoroughly and bake at a temperature of 180 degrees for 30 minutes

Paste:

1. Bring a glass of oilcake and 3 tablespoons of water to a boil
2. After spreading the resulting mass on a parchment sheet
3. Put in the oven for 2-3 hours

Jam:

1. Mix a kilogram of cake and a glass of water in a saucepan and bring to a boil
2. Add 800 g sugar and stir until thickened
3. Pour into jars and let cool

Summer preparations will allow you to get the necessary vitamins even in winter. Making juice will not take you much time and you can enjoy this drink on cold evenings.

Video: How to cook apple juice for the winter?