How to make carrot juice at home

Carrot juice contains a large amount of dietary fiber, amino acids, antioxidants, minerals and vitamins of different groups. For this reason, the drink is useful to use to strengthen the immune system and heart muscle, cleanse the internal organs and skin, improve vision and smell. Especially valuable carrot juice is considered in the summer, it contributes to the protection of the skin from ultraviolet radiation and getting an even tan.

The benefits of carrot juice

1. Freshly squeezed or canned homemade carrot juice tidies up the psycho-emotional background, relieves stress, eliminates the effects of stress. It is enough to use a glass of drink after a hard day of work to calm down.
2. Frequent and dosed drinking of carrot juice makes the immune system not susceptible to the ingress of pathogens. Therefore, it is recommended to use the drug in the period of flu and colds.
3. Carrot juice is recommended for athletes, as well as those who lead an active lifestyle. The composition cleans the blood vessels and compacts their walls, strengthens the heart and muscle tissue. Frequent use of juice contributes to the rapid digestibility of beneficial enzymes derived from other products.
4. Retinol, which is transformed from beta-carotene, relieves cardiac pathologies, prevents the occurrence of heart attack and stroke, evens out the skin and tone of the face. Vitamin A is responsible for cleansing the entire body from poisons and slags.
5. Potassium contained in carrot juice removes the harmful cholesterol from the body, keeping it healthy at its optimal level. As a result, the production of insulin increases, which has a positive effect on the health of diabetics.
6. Carrot juice increases all metabolic processes in the body. Thus, blood circulation and collagen production is accelerated. Vitamin K is responsible for blood clotting, accelerating the healing of deep abrasions and blood loss.
7. Carrot juice is indicated for people with weak immunity. The drink has bactericidal and antiviral properties. This, in turn, allows a person to resist the development of infection in the mouth, gastrointestinal tract, throat, urinary system, colon.
8. Fresh juice is useful to drink to everyone, without exception, in order to carry out oral hygiene. Frequent and moderate use increases saliva production, cures caries, strengthens gums and relieves them from bleeding.
9. Carrot juice is good for people with poor eyesight. Retinol deficiency leads to night blindness. Fresh eliminates the likelihood of its occurrence, reduces the risk of cataracts and age-related vision loss.
10. Carotenoids help cleanse the kidneys and liver, gallbladder. Antioxidants suppress flatulence and alleviate its symptoms. Vitamin K strengthens bone and muscle tissue.

How to choose a carrot for juicing

1. Colour. Delicious carrot juice is obtained from root vegetables that have a rich orange color. This shade suggests that the composition of carrots contains a large amount of carotene.Push off from the truth - the brighter the root crop, the healthier and tastier it will turn out to be fresh.
2. The size. Purchased carrots should not be too big. Large root crops absorb chemicals, which negatively affects health. Prefer carrots weighing up to 180 grams. Large fruits are suitable only in the case of their cultivation on their own (the absence of nitrates).
3. Maturity. Choose carrots with a high content of juice. This means that the roots must be ripe. Determining the suitability is easy: pick up the surface of the carrot with a fingernail or a sharp object, evaluate the hole. Of the good instances stand out juice.

Carrot preparation

1. After selecting the appropriate fruits, conduct preparatory activities. Rinse the carrot, scrape it with the edge of a knife.
2. Do not cut the surface, carotene is concentrated under the skin. Otherwise, you will reduce the value of the vegetable.
3. Wash carrots again with cool water. If dirt remains, rub the root with a hard sponge or brush.
4. Now cut the ends of the vegetable on both sides; at the end, rub the product by peeling the vegetables (eliminating pesticides).

Carrot juice: a classic of the genre

• sugar - to taste (about 90-110 gr.)
• carrots (juicy and small) - 950 gr.
• citric acid powder - 2 gr.

1. After preparing the carrots, proceed to the main manipulations. Chop the roots in small cubes or slices, send in a juicer.
2. You can get carrot juice using a blender or a grater. Act with the dishes available at hand. From the cake should not get rid of, let it go on the chops or fried.
3. Leave the resulting juice in a glass jug for infusion. You can crumble into a drink fresh lemon zest or lime. After about 40 minutes, filter fresh in 3-5 layers of gauze.
4. Optionally, add carrot juice with water to partially reduce the concentration. Pour the contents into the pan for cooking, set the container on the fire.
5. Tomit juice at the minimum mark, do not let it boil. For convenience, use a thermometer, the temperature of the drink should be about 80 degrees.
6. Heat treatment lasts 8 minutes. Gradually add sugar, introducing it in small portions. Wait for the granules to dissolve, then pour in citric acid.
7. Take care of the sterilization of containers and covers.Dry the dish for spinning, pour the ready juice over it. Do not close containers. Place the jars in a pan filled with water.
8. Perform sterilization for 25 minutes, only then tighten the cap with a special key. Leave the juice neck down, make sure there are no leaks.
9. Now wrap the carrot drug in an old jersey and hold it in the kitchen until it cools. After about 12-15 hours, transfer the juice into the cold for long-term preservation.

Carrot Orange Juice

• drinking water - 480 ml.
• carrots - 1 kg.
• orange juice (fresh marc) - 100 ml.

1. Juice is prepared with the help of a blender, which can be found in the kitchen of each hostess. Fresh orange is taken in the amount of 50 ml. 0.25 liters. carrot juice.
2. Prepare the carrots as described above (cleaning, washing). Then chop the fruit in small pieces (3-6 cm). Do not use whole root vegetables, otherwise you will break the blades of the blender.
3. Chopped vegetable load into the bowl of the device, scroll to the state of mashed potatoes. If the carrots are not very juicy, pour a little drinking water into the blender. Such a move will simplify grinding.
4. Combine cooked gruel with table water, stir until smooth. You should get moderately thick juice. Leave fresh for one third of the hour.
5. When the set time has elapsed, filter the juice through a fine-grained kitchen sieve or gauze cloth folded in 4 layers. Carrot and orange fresh ready to eat. Add a few drops of olive oil and enjoy.

Carrot and pumpkin juice

• lemon - 2 pcs.
• granulated sugar - 260 gr.
• pumpkin pulp (prepared) - 500-550 gr.
• carrots - 550 gr.

1. Prepare the pumpkin in advance, freeing its pulp from fibers, seeds and peel. Make vegetable puree in any way possible (grater, blender, meat grinder, etc.).
2. Now put the mush on several layers of gauze, squeeze the juice. Take a carrot, it must be prepared, chopped and turned into porridge. From the root is similarly squeezed juice.
3. Dip lemons in boiling water for 20 seconds, cut the citrus into pieces, squeeze the liquid. Now mix all the juices together (pumpkin, lemon, carrot).
4. Add granulated sugar, reducing or increasing its amount to taste. Knead the contents, move to the refractory container for cooking.Send to the stove, stew for 6 minutes.
5. After this time, filter the liquid through gauze. Prepack the drug in sterile containers, close with tin. Turn over, make sure there are no leaks. Send in the cold after cooling.

Carrot Tomato Juice

• Bulgarian pepper (any color) - 2 pcs.
• fresh tomato - 950 gr.
• salt - to your taste (optional)
• carrots - 3 pcs.

1. Rinse the tomatoes, then cut the cross on the widest part. Dip the tomatoes in boiling water for a few minutes, immediately cool under the tap. Peel the fruit from the skin and seeds, get rid of the stem.
2. Chop the tomatoes into cubes. Now proceed to the preparation of pepper. It must be freed from the seeds, then rinsed and chopped arbitrarily. Rinse carrots, prepare as described above.
3. Do not mix all the vegetables. Squeeze the juice out of them one by one, using a special squeezer or blender. Pour all types of fresh juice into a refractory cooking dish, supply with salt.
4. Stir the contents, send to minimum heat. Boil a quarter of an hour, periodically removing the foam. During this period, you need to sterilize the jars, then pour boiling juice over them.
5. Closing with tin is carried out immediately, no need to wait for cooling.After closing, turn the jars down with the neck, let the mixture cool at room temperature. After 12-14 hours, put it in the cold.

Carrot Juice with Citrus Peel

• citric acid - 1-2 shchipi
• carrots (juicy, bright) - 1 kg.
• drinking water - 600 ml.
• sugar - to your taste (about 130 gr.)
• lemon - 1 pc.
• orange - 1 pc.

1. If the carrot is dirty, pre-soak it in a basin of cool water for 20 minutes. Then remove the remnants of the earth, rub the root with a brush or sponge. Chop into chunks, load into a blender, propure.
2. Pour the resulting porridge on 3 layers of gauze or a sieve, squeeze out the juice. Now scald citrus fruits with boiling water, remove the rind without a white layer (it gives bitterness).
3. Grate the rind of lemon and orange on a fine grater, combine with carrot juice. Leave the composition in a glass container for a couple of hours to infuse, then filter again.
4. Pour in citric acid powder and granulated sugar, knead the contents until smooth. Send the cookware to a small fire, stew at 80 degrees, avoiding boiling.
5. When the juice has warmed to the desired level, pour it out and then re-pasteurize it (if desired). So you increase the shelf life of the product.
6. Close the carrot juice tin.To avoid leaks, flip the cans down with your neck and feel the cover with your finger. Wait for cooling, after 12 hours, transfer to cold.

Carrot and Apple Juice

• granulated sugar - 260 gr.
• apple (green or red) - 4.5 kg.
• carrot - 1.3 kg.

1. The number of vegetables and fruits is specified arbitrarily, you can change the proportions, taking into account the wishes of the family. Prepare the apples: wash them, remove the skin (if desired), cut out the middle part with the pits.
2. Now squeeze the juice out of the fruit in a convenient way. Leave fresh for half an hour to insist. Carefully wash the carrots and scrape off all the dirt. Send to the juicer, squeeze out the liquid.
3. Connect 2 types of juice, skip them through cheesecloth, if you need to get rid of the pulp. Send the billet to a saucepan, mix with sugar and heat it.
4. Tomit at 85-90 degrees, not allowing boiling. When sugar spreads, the pan can be removed from the stove. Immediately pack hot juice in containers, close with tin.
5. To increase the duration of storage, you can pasteurize the not yet closed cans. Cooling is carried out down the neck, then the composition is sent to the cold.

The benefits of carrot juice have been proven repeatedly. After proper heat treatment, valuable elements practically do not volatilize, so you can correct the health of the whole family. Mix carrots with citrus fruits, pumpkin pulp, ripe tomatoes, apples. Choose fresh and non-nitrated foods.

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