Prepare apple juice at home. Apple juice for the winter at home using a juicer: recipe

Before it’s too late, I’ll tell you how you can drink natural, high-quality apple juice almost all year round.

There are a lot of apples now. The harvest this year is good. They fall and no one collects them. If you have a dacha with apple trees, then there is juice, you just need to make it yourself. It's quite simple.

If you have a summer house, but no apple trees, look around - your neighbors definitely have apple trees, and they don’t know what to do with the apples that have fallen, or those that have not yet fallen.

Someone said that fallen apples should be collected and taken to the trash container, because they supposedly acidify the soil (?!). Iversk agronomists-saboteurs wrote this in magazines, but the Russians remembered it and are applying it all as one. For millions of years, apple trees dropped apples under their trunk, they rotted well and fertilized the apple tree, but the Ivers decided that this was not necessary, and stupid Russians remove the apples away from the trunk.

Your neighbors will give you any number of apples for free, just take them away. Any gardening association has plots with good, large apple trees; drive up and get a bunch of apples for free. Why free? Because normal Soviet summer residents have almost died out like dinosaurs and their place has been taken by new Russians who buy everything at the supermarket.

In general, in any partnership you will pick at least a ton of apples and they will only thank you.

We take these apples, throw them into a large basin or vat of water and wash off a little dust from them, if there is any, take them out, cut them in half, just in half, otherwise you will be tormented by time, and turn on the juicer.

I use a SVSA 301 juicer, produced in 1987, Soviet-made, it works like a beast, the only inconvenience is that I have to cut the apples in half, they don’t fit entirely.

I tried to use a modern cool Kenwood, in which the whole apple fits - it squeezes out much worse, there is a lot of wet zest left and more than half of the pulp is in the juice. Once again I was convinced that “Soviet means excellent.” There are exactly these kind of juicers in almost every home; they will give them to you for free, because only these were sold in stores during the Soviet era.

That's how she is

Ask your friends, they will give it away for free - just take it, because goyish idiots now buy everything new, both in a big store and with foreign names. There may be a good, powerful, high-quality juicer, but I haven’t come across one for reasonable money. The Soviet one is wonderful, everything is done smartly, the engine is powerful, the cake is removed well.

Next, I immediately place a five-liter bottle upside down to the spout of the squeezer, and for the cake I take not the original jar, but a large container of 5-7 liters. Otherwise you will have to release her too often. About 10 kg of apples will yield 3-4 liters of pure juice. The rest is cake, an excellent component for compost, or buried directly under the apple trees.

Spinning occurs at the speed of inserting apples, it is fast. Approximately 3 liters in 5 minutes. halves of apples as is, with grains, tails, core, no need to remove anything, it will all fall out on its own.

In a five-liter jar, you immediately get half of pure juice and half of the suspended pulp on top. We immediately drain the clean juice and do not throw away the rest yet, it will settle and there will still be a decent amount of settled juice.

Drink for your health. At least get drunk. This is delicious. Anyone who knows the taste of real juice will immediately understand what a mess is sold in stores by the type of juice in bags with foreign names.

Typically, such freshly squeezed juice is stored in the refrigerator for a week.

It’s strange, but the most delicious juice comes from small, inconspicuous apples.

ABOUT. Svetlichnaya “Apple picking”

I do this. I pour the squeezed juice immediately into large pans - 5 and 7 liters and simply heat it to a boil. At the same time, I wash 3 liter jars under hot water. and lids. In the city, the tap water is about 60 degrees Celsius, you don’t need more. You just need a clean jar and it must be warm so that it does not burst when pouring hot juice.

The juice began to boil, we immediately take it and pour it into the jar to the top, under the lid. Immediately cover and roll up.
There is no need to boil the jar. I think that when pouring 100 degree juice, it is sterilized. Nothing ever explodes.

In a few hours, 12-15 cans are freely made. And to the cellar. But not necessarily, they stay warm all winter long.

Happy drinking to everyone, especially children. The same thing can probably be done with any fruit you have in the garden. The labor and time costs are small, you just need to think, and not stupidly do as they say in magazines. A juicer will never give the same performance as a squeezer, and long temperatures are not great. Perhaps you can heat it without boiling, I haven’t tried it. This would of course be better in terms of preserving vitamins, up to 70 degrees.

If you put a piece of red hot pepper inside while heating, it will most likely be excellent; pepper is a preservative and suppressor of bacteria. Bacteria will not multiply and will not explode. I haven't tried until 70 yet. I put pepper in it, it turns out great, it’s spicy, the taste of the juice is specific, I personally like it. a quarter of a pod for 3 liters. We should try this technology. Then you can simply heat (or cool) degrees to 65 and close it directly into five-liter plastic jars or 2-liter bottles. This would significantly reduce the time. Need to try.

See how to collect - shake the apples into the sheet so that they don’t break

In our stores they sell juices labeled 100%. Do you think they are real, that is, they were squeezed out of fruit and packaged? No matter how it is. Here's how they are made:

"Reconstituted juices.
Reconstituted juice is juice intended for direct consumption. Juice on an industrial scale is obtained only by recovery from concentrate.

Technology for recovering juice from concentrate

The process of recovering juice from concentrate is as follows. The juice concentrate is heated for 30-40 seconds to 100-110°C, held for 3-4 seconds, and then cooled to room temperature in 30 seconds. Exactly as much clean water is poured into the “steamed” concentrate as was previously evaporated. An important nuance: the restoration of the concentrate with water should be carried out in the same way as evaporation, i.e. if evaporation was carried out in 3 cycles, then recovery should be carried out only in 3 cycles. Then you get 100% juice, which in terms of taste is not inferior to natural juice. Sometimes natural flavors obtained from the peel of the fruit are added to 100% juice. To stabilize the color, ascorbic acid can be added to the juice, which is not done often.

During recovery, the so-called Recovery Flavor can be added to the juice, i.e. that complex of aroma-forming substances that was separated from directly pressed juice before it was concentrated or a complex aroma obtained by other technologies from fruits of the corresponding name.

At the final stage of the recovery technology, the juice is subjected to heat canning (pasteurization), and then it is bottled into retail packaging, among which the most common is packaging made from combined polymer materials such as Tetra-Pak. At the same time, the packaging usually indicates that the juice is reconstituted from concentrated juice or simply reconstituted juice.

But no matter how natural juice is condensed, loss of vitamins is inevitable. Therefore, when restoring the concentrate, these vitamins (usually C, A and PP) are specially added to it. Juice manufacturers, as a rule, honestly write about this on the package itself. We consider this product to be natural juice and drink it with pleasure, because it is really tasty and yet healthy. Manufacturers call the product "100% such and such juice, reconstituted from concentrated juice"

All juices in packages are reconstituted. Natural juices come in bottles with thick sediment, but they also undergo mandatory pasteurization. Unpasteurized juices are practically not sold, because... shelf life is minimal.

The reconstituted juice is subjected to at least 3 heats that are lethal to vitamins. Science does not know what happens to the juice during the process of dehydration and hydration.

But it is known that ALL beneficial substances are completely destroyed and artificial substitutes are added during bottling.

There is nothing healthy about 100% reconstituted juices. If you cook compote from dried fruits, it will contain more nutrients than 100% juices.

The only juice acceptable for consumption is freshly squeezed juice.

Keep in mind the usefulness of juices drops sharply immediately after squeezing and after 20 minutes significant changes occur in it. At the very least, the juice oxidizes.

For millions of years there were no juices on earth; the juice was released from fruits already in the stomach, so the period between squeezing the juice and getting it into the stomach should be minimal. Our stomachs are not adapted to oxidized juices.
He squeezed it and drank it right away.

From myself: I bought a simple Japanese juicer for 3 thousand. rub. And I make juices from everything that is sold in the market. Very simple and fast.

Every Saturday I go to the market and stock up on vegetables and fruits. It is advisable to take from trucks and cars from the owners. Resellers are slipping imports.

Good health to everyone!

This drink is one of the most beloved and widespread throughout the world. It also makes an excellent base for many other juices. Much has already been said about its benefits for the body, and it has been proven by many scientific studies. This article contains recipes for its preparation, as well as preparations for the winter.

Apple juice, like any other fruit juice, retains not only the taste and aroma of the fruit, but also all their beneficial properties, because it is made without heat treatment.

this juice contains:

• Minerals, enzymes and trace elements: K, Na, P, Zn, Mn, phytoncides, flavonoids, etc.
• It also contains fructose, malic acid and proteins.
• Vitamins A, C, E, group B and PP.

Its very important property is that it is low-calorie, making it ideal for dietary nutrition.

The benefits of this juice are:

• Scientists have proven that if you drink a glass of this juice every day, it helps to rejuvenate the entire body.
• Drinking juice prevents the appearance and development of cancer.
• Is an effective and safe laxative
• Relieves inflammation of the gallbladder and kidneys
• Protects brain cells from destruction and prevents the development of sclerosis and Alzheimer's disease
• Has a beneficial effect on the central nervous system
• Lowers blood pressure.
• The vitamin C it contains strengthens the immune system and helps fight viruses.
• Increases hemoglobin levels.
• Improves the condition of hair, nails and teeth, which is especially important for women.
• Being hypoallergenic, it can be given to a child every day from the age of one year, and the iodine it contains will help develop his mental activity

What are the harms of juice?

Scientists claim that this juice has no harmful qualities, but there are some points that should be taken into account.

It is not advisable to consume apple juice:

• People suffering from diabetes are better off drinking juice carefully, and it is better to choose non-sweet varieties of fruits.
• People suffering from stomach diseases should consult a doctor before use, because its acid can be harmful.
• It is not recommended to give juice to children under the age of one year.

Apple juice recipe for the winter

1. To make it, it is better to take fruits collected from the tree. They contain more juice and taste much better.
2. Prepare dishes for storage in advance and sterilize them.
3. Before starting, rinse the fruits and remove all excess; it is better to trim off spoiled areas in advance.
4. The proportions of the resulting juice are approximately 50/50. From 5 kg of fresh fruits, approximately 2.5-3 liters of juice are obtained.
5. If you have the opportunity, try to take fruits of 2 different varieties, then the resulting drink will be much tastier.
6. The best varieties for such preparation are: Antonovka, Anis, Grushovka, but other fruits can also be used.
7. This type of juice is ideal for experimenting and adding other fruits and berries to it. This way you can get many different delicious drinks.
8. Unfortunately, it is impossible to make clarified juice at home, but you can clarify it as much as possible by getting rid of sediment by straining or adding a little citric acid to the finished drink.
9. This juice retains most of the vitamins and minerals and therefore will be very useful in winter.
10. Before putting it away for long-term storage, leave it for 2 weeks in a warm room and constantly monitor it. If during this time you do not notice any traces of fermentation, you can safely put them in a cool place.
11. If it still cannot withstand such storage and the fermentation process begins, then pour it out of the jars, boil it and use it immediately to make fruit drinks or desserts such as jelly.
12. During cooking, the juice produces a lot of foam, which must be removed immediately so that the finished juice does not ferment.

To prepare the drink, prepare in advance:

• Fresh fruits (However, their quantity does not matter, start from how many dishes you have for storage).
• Not an aluminum pan of the appropriate size.

Extract the juice from the prepared fruits using any method available to you. Be sure to strain the finished liquid using gauze and pour it into a saucepan and place it on the fire.

As soon as the first signs of boiling appear, turn off the heat and get rid of the foam. After this, strain again and return to the fire without bringing it to a boil.

Pour the finished drink into containers and close.

Do you need sugar for apple juice?

When preparing for immediate consumption or storage, sugar is not used in recipes. The finished drink has the taste of fruit and sugar can only do harm, adding harm. But if you use sour fruits or like sweeter drinks, you can add it based on your taste preferences.

But be careful, the whole drink with added sugar cannot be used if you have diabetes, and it also has fewer health benefits.

How to make apple juice for the winter using a juicer

1. After squeezing, strain it thoroughly through cheesecloth, and then heat it on the stove without bringing it to a boil, as described in the previous recipe.
2. Pour the resulting juice into prepared containers and close the lids, and then place them in a container with water, where the water will cover them up to the neck. And then sterilize for 15-30 minutes.

How to make apple juice in a juicer for the winter

A juicer will help reduce and simplify the preparation of the drink several times. In this case, the fruits must be prepared in advance, cut and cored. The juicer device consists of 3 containers: the bottom one is used to fill in water and put on fire; the middle one is necessary in order to collect the secreted juice; Chopped fruits are placed in the upper part.

To prepare this drink, prepare:

• Clean and chopped fresh fruits
• You can add sugar to taste

Place the prepared fruits in the upper part of the juicer. To better separate the juice, you can sprinkle a little sugar on top. Fill the lower part with water to the required measure and send it to the fire. As you cook, check and lightly press the fruits for better release of juice. As soon as all the juice has come out, turn off the heat and pour it into prepared containers.

Apple juice at home - a simple recipe

The easiest way to make juice yourself is to use special devices such as a juicer or juicer. But if you don’t have such devices, you can use a meat grinder or blender. To do this, after you pass and chop the fruits, squeeze out the juice from them using gauze or a slotted spoon.

You can improve the flow of juice and increase its amount with the help of sugar. To do this, sprinkle the chopped fruits on top of it in advance and let it sit for a while.

The process of making a drink yourself consists of the following steps:

• Select freshly picked fruits and wash them thoroughly.
• Cut them into pieces, removing the core.
• Extract the juice in any way convenient for you. At this stage, the resulting drink can already be drunk, but it is not suitable for long-term storage.
• To preserve the drink, pour it into a saucepan and heat it without bringing it to a boil. As soon as the first bubbles and foam appear, turn off the heat and remove the foam.
• Strain it using cheesecloth and return it to the fire without bringing it to a boil. You can also add sugar to give it a sweeter taste.

Apple juice with pulp, recipe

To make such a drink, follow these steps:

• Prepare fresh fruits in advance: wash them, cut them into pieces and remove the core.
• Using a juicer or meat grinder, squeeze out the juice and separate it from the pulp.
• Place the pulp in a saucepan, pour in a couple of glasses of water and put on the fire until it boils.
• Skim off any foam that appears and pour the juice here.
• Place on the fire without bringing to a boil.
• As soon as the first bubbles and foam appear, turn off the heat and remove the foam.

Apple juice without pulp, recipe

To prepare this drink, follow these steps:

• Prepare fresh fruits in advance by peeling and cutting them.
• Separate the juice using any available method.
• Strain it into a saucepan using several layers of gauze and send it to the fire.
• At the first sign of boiling, remove from heat and strain again to completely remove sediment.
• If you want to lighten it, add a little citric acid. You can also add sugar to taste.
• Place on the fire again and before it comes to a boil, remove and pour into containers.

Carrot-apple juice recipe

This drink turns out to be very tasty, healthy and quite easy to prepare. When preparing fruits, give preference to the freshest and juiciest ones in order to get more juice.

This drink can also be prepared with or without added sugar. It all depends on your taste preferences.

To prepare it follow these steps:

• Wash the selected fruits, peel them, cut them into small pieces, removing the core of the apples.
• Extract the juice in any way convenient for you. It doesn’t matter in what order you take the fruits, you can even combine them at once.
• Strain the resulting juice using several layers of gauze.
• Pour it into a saucepan and put it on the fire.
• As soon as the first bubbles appear, turn off the heat and remove the foam.
• Pour into prepared containers and close.

How to make apple juice without a juicer

If you don’t have a juicer at hand, you can squeeze juice in the following ways:

1. Using a kitchen grater. To do this, grate the chopped fruits without the core on a small nozzle and use gauze or cloth to squeeze the juice out of the pulp.

2. Kitchen blender. To do this, grind the prepared and cut into pieces fruits using a blender and squeeze the resulting mass through cheesecloth.

3. Using a meat grinder, grind the fruits and separate the juice with gauze.

4. Place the chopped fruits in a saucepan, add water so that it covers the fruits and place on the fire. After boiling, turn off the heat and leave to steep overnight. After this, squeeze out the fruits using a colander.

Directly pressed apple juice

Nowadays, many juice companies are trying to move away from the old methods of making juice, where it was reconstituted, sugar and acidity regulators were added.

Directly pressed juices, which are absolutely natural, healthy and tasty, are becoming increasingly popular. In their production, only natural apples are used and the juice is made by grinding them. After that, the juice is bottled and kept fresh by sterilization, without adding sugar or concentrates.

Unfortunately, it is impossible to obtain such juice at home, since special equipment is used to prepare it.

Apple juice calories

This drink contains only 44 kcal in 100 ml of the finished product.

It also contains:

• Proteins - 0.4
• Fats - 0.4
• Carbohydrates - 10
• Easily digestible carbohydrates
• Alimentary fiber
• Organic acids
• Lots of vitamins and minerals.

Apple juice video

Can I drink apple juice while breastfeeding?

Monitoring the nutrition of a breastfeeding mother is very important. And although during this period a woman is advised to drink more liquid, apple juice should be treated with extreme caution. It is not a prohibited drink, but it should still be taken little by little and with caution.

Why juice is harmful when feeding:

1. Since such a drink is very concentrated, it can cause allergies in an infant.
2. If you drink it in small quantities, it benefits digestion, but in large quantities it can cause unpleasant consequences, such as diarrhea, etc.
3. This drink contains acids that can harm the stomach.
4. In small quantities, it helps rid the body of excess fluid. Therefore, it is very necessary for mothers suffering from edema. However, with constant use, it begins to remove fluid from the kidneys, thereby leading to the formation of stones in them much more actively.

Homemade apple juice cannot be compared with store-bought analogues, as it turns out much tastier and without any doubt healthier. Having eaten plenty of fresh apples from the new harvest, having prepared jam and compotes for future use, you can safely begin the process of creating another especially valuable drink.

How to make apple juice?

You can make apple juice at home from any apple, but preference should be given to juicy, sweet or sweet and sour varieties. Basic proven rules, based on many years of experience of housewives, will help implement the idea without unnecessary hassle and very effectively.

1. Apples for juice are washed, dried, cut in half, the stalk is removed and the core with seeds is cut out. When using a high-quality juicer, this cleaning step can be omitted.
2. Squeeze out the juice using a juicer or other device.
3. You can get rid of the pulp by straining the resulting juice through 4-5 layers of gauze.
4. Heat the apple juice for a couple of minutes at a temperature of 95 degrees, after which the drink is sealed in sterile jars, which are turned over onto lids and well insulated until they cool completely.
5. To avoid oxidation, apple juice is prepared using only glass or enamel containers.

Apple juice at home - a simple recipe

Making concentrated apple juice at home is not difficult. A lot of time is spent peeling apples and straining the squeezed liquid base from the pulp, but the result obtained covers all the labor costs and time spent. The amount of sugar is determined by taste and depending on the natural sweetness of the apples used.

Ingredients:

• apples – 5 kg;
• granulated sugar (optional) – 100 g or to taste.

Preparation

1. Wash and peel the apples from the seed boxes, squeeze out the juice.
2. Strain the drink through cheesecloth folded in three and place in a saucepan.
3. Sweeten the juice to taste, heat to 95 degrees, keep on fire, stirring, for another 3 minutes, seal in sterile jars, and wrap.
4. Before use, saturated apple juice is diluted to taste with boiled water.

Apple juice for the winter through a juicer - recipe

You can prepare apple juice for the winter using a juicer by adding lemon juice, which will preserve the attractive color of the drink. For the same purpose, when squeezing sliced ​​apples, you can add a few chokeberries: in this case, the drink will acquire a reddish, more appetizing hue.

Ingredients:

• lemon – 0.5 pcs.;
• water - to taste;
• granulated sugar - to taste.

Preparation

1. Prepared apples, peeled and cut into slices, are passed through a juicer.
2. Add the juice of half a lemon to the resulting liquid and mix.
3. Place the container with the drink over moderate heat, add sugar to taste and water if desired.
4. Heat the apple juice almost to a boil, but without letting it boil, pour it into sterile jars, seal it, and wrap it.

Apple juice in a juicer for the winter - recipe

Since the Soviet era, housewives who know a lot about preparations have been preparing. This method has a number of advantages and only one drawback - a long process. The resulting juice does not require additional boiling, it turns out healthy, preserving vitamins, and has a longer shelf life after opening the can. In addition, there is no need to strain the base from the pulp, which in this case remains in the upper tier of the device. The puree can also be sealed for the winter, used as a filling in baked goods or for consumption on its own.

Ingredients:

• apples - as many as are available;
• granulated sugar - to taste.

Preparation

1. Apples are peeled, seeds and stalks removed, placed in the upper tier of the device, and sprinkled with sugar to taste.
2. Pour water into the lower pan and place the device on the stove.
3. Place a sterile, dry jar under the juice outlet (tube).
4. After waiting for the container to be filled, seal it with a boiled lid.

Apple juice through a meat grinder

If you belong to the category of consumers who are interested in how to make apple juice without a juicer, check out the recommendations for the following recipe. In this case, the juice is squeezed from the apple mass twisted in a meat grinder. To do this, use gauze folded in four or, if available, use a special press, which will make the task easier and speed up the process.

Ingredients:

• apples - as many as are available;
• granulated sugar - to taste.

Preparation

1. The apples are passed through a meat grinder and the resulting mass is left for several hours.
2. Squeeze out the juice using a gauze bag with your hands or using a press.
3. Heat the drink to a boil, but do not allow it to boil, sweeten it to taste in the process, and seal it in sterile jars.

Apple juice with pulp for the winter

If you like apple juice with pulp, then there is no need to strain the resulting drink through cheesecloth and the preparation technology becomes even simpler and faster. The characteristics of the delicacy also acquire additional value, receiving a portion of pectin and other elements that have a beneficial effect on the functioning of the intestines and the entire body as a whole.

Ingredients:

• apples - as many as are available;
• granulated sugar - to taste.

Preparation

1. Apples are removed from cores and seeds and passed through a juicer.
2. The resulting drink is sweetened, heated to 95 degrees, and poured into sterile jars.
3. Seal the thick apple juice and insulate it upside down until it cools.

Carrot-apple juice

The following recipe for apple juice for the winter will interest those who strive not only to find a use for the rich harvest, but also to provide their family with the most useful and valuable preparations. Before heating, the apple drink is supplemented with carrot juice, which fills it with new taste, color and enriches the composition.

Ingredients:

• apples – 3 kg;
• carrots – 2 kg;
• granulated sugar - 200 g or to taste.

Preparation

1. Apples and carrots are passed separately through a juicer, and then squeezed through several layers of gauze.
2. Mix vegetable and fruit juice in one container, sweeten and heat to 95 degrees.
3. After 3 minutes, seal in sterile jars and insulate upside down until cool.

Pumpkin-apple juice for the winter

Canning apple juice according to the following recipe will give an equally impressive result. Together with apples, sweet nutmeg pumpkin is used to prepare the drink, which will become a balancing component, reduce the acidity and concentration of the fruit drink, and make it softer and more delicate in taste.

Ingredients:

• apples – 2 kg;
• pumpkin – 2 kg;
• lemon – 1 pc.;
• granulated sugar - 300 g or to taste.

Preparation

1. Squeeze the juice from peeled pumpkin and apples alternately and filter through cheesecloth.
2. Mix the two bases in one container, add lemon juice and zest, and sweeten the drink to taste.
3. Heat at 95 degrees for 5 minutes, seal in sterile containers, and wrap.

Apple and pear juice for the winter

Apple juice, the recipe for which will be outlined next, is prepared for the winter with the addition of. The sweetness and softness of the latter will make the taste of the base drink more pleasant to drink and, due to the reduced acidity, less aggressive for sensitive stomachs.

Ingredients:

• apples – 2 kg;
• pears – 2 kg;
• granulated sugar - 100 g or to taste.

Preparation

1. Squeeze the juice from apples and pears and, if desired, additionally filter through cheesecloth.
2. Place the pan with the drink on the stove, sweeten the contents to taste, and heat to 95 degrees.
3. The juice is sealed in sterile containers and insulated.

Apple juice without sugar for the winter

If you prepare apple juice for the winter at home without adding sugar, you can get the ideal drink, the daily consumption of which will have a beneficial effect on your figure, cleansing the body of toxins and filling it with the necessary range of vitamins. The main condition for obtaining the desired result is the use of sweet apple fruits.

Ingredients:

• apples - as many as are available.

Preparation

1. Sweet apples are passed through a juicer.
2. The resulting juice is heated in an enamel container to a temperature of 95 degrees, kept for 3 minutes, and poured into sterile containers.
3. Cover the jars with lids and insulate them until they cool.

Apple-orange juice for the winter

Homemade apple juice will turn out even tastier and more aromatic if you mix it with orange juice and add orange zest without the white part when heating. If desired, the proportions of the components can be changed, each time resulting in a drink with different characteristics, but no less healthy, the sweetness of which can be adjusted to taste.

What could be tastier than apple juice? Many people 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 simplest ways to prepare apple juice for the winter.

Benefits of apple juice

Many people know how to preserve food, but not everyone knows about its benefits. Experts have found that if you drink one and a half glasses of this drink per day, the functioning of all respiratory organs will significantly improve. If you make juice without sugar, it will be low in calories. This drink allows you to keep your figure slim.

There is a lot of vitamin C in apple juice. Everyone knows that our body needs this component to improve the functioning of the immune system. In addition, 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. The drink will not harm heavy smokers either.

As already mentioned, the product contains iron. This component allows you to more effectively fight anemia, and also helps 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. This is why it is so important to know how to can apple juice from a juicer.

Which ones are better to choose?

To make canned apple juice tasty, you need to select only ripe fruits without signs of rotting or wormholes for its preparation. 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 turns out sour, you can add sugar syrup to it.

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

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

Preparing juice: preparatory work

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

Wash the lids thoroughly and boil for 10 minutes.

Preparing apples

In order for canned apple juice, the recipe for 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 and the core removed from each apple. The fruits must be cut into slices. After this, the prepared raw materials can be passed through a juicer.

What to do with the juice?

The preparation of apple juice does not end there. It still needs to be poured into jars and rolled up. The squeezed juice should be poured into a saucepan. The container must be filled only 2/3 full with drink. This will prevent the juice from spilling onto the hob when boiling. The contents of the pan should be brought to 95°C. In this case, the juice must be constantly stirred. If sour fruits were used to prepare 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.

There is no need to add special preservatives to the juice. 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 up jar must be turned over and placed on its neck. After this, they should be wrapped in a blanket and left until completely cool.

Mixing juices

Before canning apple juice from a juicer for the winter, it is worth considering that the finished drink turns out to be concentrated. Such a product can cause some trouble for 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 delicate 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, you should add 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 juice can be re-passed through the juicer. To get a drink, you need to add 10% of water by weight of recycled materials. So, if there are 2 kilograms of pomace left, then you need to add 200 milliliters of liquid, the temperature of which should be from 75 to 80°C. Everything is thoroughly mixed and infused for three hours. After this, you can pass the raw materials through a juicer. This juice can be used to make jam, marmalade or marmalade.

How to make apple juice without a juicer?

If you don’t have a juicer, you can prepare juice using a regular meat grinder. Preparing apple juice in this way is a labor-intensive process. First of all, the fruits should be completely peeled and cored.

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

To prevent a drink prepared using this method from quickly darkening and acquiring an unpleasant aftertaste, you should use stainless steel or enameled utensils and a meat grinder. This little trick allows you to make it even more delicious and healthy. After all, it retains much more useful components.

Finally

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

No matter how expensive and branded store-bought juice is, it will never compare with homemade juice in terms of quality and benefits. That is why preparing fresh juices and canning apple nectar is simply necessary. And if there is such a wonderful thing in the house as a juicer, the process is simplified as much as possible and all we have to do is organize the operation of the equipment correctly.

Selecting and preparing apples

To get as much of the drink as possible and not spend too much money on sugar, let’s take the sweetest, juiciest varieties of apples. It can be white filling, prima, jonagold, fuji, gala, mackintosh, saffron, pink lady. If you can’t get any of them, we’ll make juice from sweet and sour ones - in this case, the product will also turn out tasty and rich in vitamins.

Advice! Juice should be squeezed from fully ripe fruits, when they are sufficiently filled with moisture and sun. No more than two to three weeks should pass from the moment of collection to the actual processing, otherwise the fruit will begin to deteriorate and some of the potential juice will inevitably end up in waste.

To prepare for pressing, wash the apples thoroughly in cold water, remove leaves and small debris, and cut out the wormy segments. Next, we divide each fruit into 4 parts along the stalk, and if the apples are too large, into 5-6 parts.

Making the “drink of the gods”

First, let's deal with our kitchen assistant. A truly high-quality apple juicer should have:

• electric, of course;
• centrifugal or auger (if we use a centrifugal one, it is advisable to have an automatic pulp ejection function);
• with cutting parts made of stainless steel;
• with a wide funnel for loading products and a spacious juice receptacle.

Secondly, let’s make sure that there is nothing against the peel and small seeds.

We turn on the device and pass the available fruits through it. If you plan to consume the juice immediately, then the preparation can be considered complete and no further actions are required.

If you have a lot of drink, it makes sense to stock it up for future use. We filter the squeezed juice through several layers of gauze, thereby getting rid of foam and excess pulp. Pour it into a large enamel pan, put it on the fire, and boil for about 5 minutes. When hot, pour into sterile jars, roll up, turn upside down and wrap until completely cool.

Advice! Nectar from unripe fruits or sweet and sour varieties may turn out to be completely unsweetened. Sugar will help improve the situation: a tablespoon of sand is diluted in a liter of juice and stirred until the crystals are completely dissolved.

This product should be stored at room temperature. If in winter the open juice seems too concentrated, dilute it with boiled water and sweeten it if necessary. Bon appetit!

Making apple juice using a juicer - video