How to make apple juice at home

Apple juice is considered to be a storehouse of vitamins. Due to the mineral elements, the product strengthens the immune system, fights against colds, increases vitality. For this reason, experienced housewives wish to conserve the juice in order to be able to enjoy it in the winter. We have collected for you a gold collection of the most delicious recipes, which can easily be translated into reality on their own. Consider the important aspects in order.

How to squeeze the juice out of apples

For the preparation of juice, only sweet varieties of apples are used, in some cases forcing out of fruits with sourness is allowed. The second option involves the addition of sugar, which can cause heartburn.

Give preference to the following varieties: Simirenko, Antonovka, Anis, Grushovka, Golden. Recipes allow mixing of apples of different types, it all depends on personal preferences.These varieties are best suited for forcing because they are moderately sweet, but at the same time have a share of sourness.

After selecting the fruit you need to sort out. It is important to understand that only healthy apples without a wormhole are used for juice. Each fruit is thoroughly washed with a foam sponge. If store products are used for pasture, wax and possible chemicals are removed from them with baking soda.

Next, the apples are laid out on a flat surface, wrapped in a towel. After that they are placed on a paper napkin until complete evaporation of moisture. When the fruit dries, the core is cut. Next, the cooking process goes according to the instructions to the juicer. Fruits are pre-crushed with a knife or sent to the device as a whole.

Technology of making apple juice

1. Put the apples in the sink, wash each fruit under warm water, if necessary, use baking soda. When all the dirt is removed, reassemble the fruit, cut out the bumpy and rotten places, remove the leaves and tails.
2. Give preference to ripened fruits only if the dick is not used. Spread a cotton towel on the table, lay out the fruit to drain water, and dry at room temperature.
3. Using a thin knife, remove the peel from the apples. Try to cut the skin so thin that only the hard, smooth part is removed. It is under her concentrated accumulation of useful elements that must be preserved.
4. Cut out the core, remove the stones and substrates, chop the fruits into cubes of the same size. The size of the pieces depends on the characteristics of the juicer. If the device is well turned into mashed large pieces, do not waste time on trifles, chop the apples in half.
5. When planning the quantity of the final product, proceed from the following indicators: in most cases, when processing 11–12 kg. apples out of the order of 4-5 liters of juice. It is difficult to say the exact figure, because all varieties differ in ripeness and juiciness.
6. Pick up a bottle with a neck diameter that matches the size of the juicer spout. Such a move will prevent possible contact of the final product with oxygen.If possible, choose a ceramic or glass container, rather than plastic. The latter option reduces the shelf life of the final product. Also, do not use metal utensils, because it tends to oxidize.
7. Substitute under the neck of the selected vessel, place the pieces of fruit in the cavity of the juicer, turn on the device. Depending on the manufacturer, the speed of delivery of juice varies considerably. Because the apples are quite juicy, they are ground faster than, say, carrots. As a rule, it is enough 5 minutes of operation of the device to get 3.5-5 liters of the final product.
8. In addition to spinning, the juicer cleans the liquid from the pulp, as in the previous case, the result depends on the manufacturer. As practice shows, on top of the juice you can see a relatively small amount of oil cake. You can either mix it, getting the product with the pulp, or strain it. In the case of the last option, use a sieve or make a filter out of gauze folded with several layers.
9. As for the cake from used apples, it almost does not bear the benefit, throw it away or use it for your own purposes.At the end of all manipulations disassemble the device, wash it thoroughly in the shower, dry it. Leave until next time assembled or disassembled.

How to preserve apple juice for the winter

There are a sufficient number of ways in which you can prepare apple juice for winter storage.

First you need to take care of the container in which the product will be poured. Thoroughly wash it with warm water, treat the cavity and outer walls with baking soda, pour over boiling water.

You can also sterilize the jars by placing them in a pot of water, then boil thoroughly (about 10-15 minutes). After preparing the dishes, choose the appropriate preservation method and proceed with the procedure.

Option number 1. Warming up
The technology of preparation is as follows: the juice is poured into a wide pan with an enamel coating, after which it is put on the stove and evenly warms up to 88-98 degrees.

If you do not have a thermometer, a visual inspection will help to find out about the necessary stage. Small bubbles will start to appear on the surface of the liquid.in no case bring the composition to a mass boil.

Next, pasteurized juice is poured into pre-cleaned containers and carefully sealed. After that, the cans are turned over onto the lid and wrapped in a warm cloth (blanket, towel, blanket, etc.).

Apple juice can be transferred to a place for long-term storage only after it is infused at room temperature for about 12-14 hours.

Option number 2. Light boiling
The technique is designed for those cases when, when squeezing apple juice, there are doubts about the quality of the fruit used. For example, you are not sure that you have completely removed the damaged parts or cleaned the fruit properly.

Experienced sokovars do not recommend boiling juice for a long time, but heat treatment on high heat for 5 minutes is permissible. Of course, with this method of pasteurization, most of the useful elements will lose their properties, but the taste and overall impression of the use of the product will remain unchanged.

Pour the juice into a thick-walled pot, bring to a boil, and note the time. After the specified period (5-7 minutes), pour the product into clean (sterile) cans, seal it, turn it over the neck, and wrap it with a warm cloth.

The cooling time at room temperature is about 12 hours, after which time the jar should be turned over and put in a dark place (cellar, basement, cupboard, etc.).

Option number 3. Closed pasteurization
This method is good because the juice is boiled after it is moved to the jar without preheating. To properly conduct the procedure, prepare a wide pan with high sides, pour the juice over the glass containers, close the lid, but do not roll it up.

Put the jar in the pan, add warm water, turn on the stove. Tomit on medium heat until the first bubbles begin to appear. Make sure that the level of poured water reaches only the shoulders of the container, otherwise it may burst. Next, cover the pan with a lid, bring the juice to a temperature of 85 degrees, no more.

After this period, reduce the heat to the minimum mark, boil a jar of juice for 20-30 minutes, depending on its size. As soon as the pasteurization process comes to an end, carefully remove the container with mittens, immediately roll up and wrap in a blanket. Allow the juice to cool to room temperature (about 12-15 hours), then take it to a dark room for long-term storage.

Important!After preparing and pasteurizing the juice, sign each jar.It is mandatory to specify the date of procurement, so as not to violate the conditions of storage. The duration of exposure, during which you can use the product ranges from 22 to 24 months.

As for adding sugar to the drink, this is a purely individual matter. You can mix the bulk composition during the heating phase or be content with the natural taste of apple juice.

Apple Carrot Juice

1. To prepare a drink, it is important to respect the correct proportions. Experienced housewives are advised to mix 2 parts of apple juice with 1 part of carrot, while you can add granulated sugar at the rate of 10 gr. on 100 ml. the final product.
2. Wash the carrots, peel them, dry with paper towels. Chop into small pieces, put in a deep container, pour over boiling water. Wait for about 20 minutes.
3. Wash and peel the apples, peel them off with a knife with a thin blade. Remove the core, chop the fruit into pieces of the same size.
4. Mix the apple and carrot, squeeze the juice out of them using a juicer, remove the cake, passing the composition through a sieve. Pasteurize one of the above methods ("Easy boiling", "Heating", "Closed pasteurization").
5. At the heat treatment stage, add granulated sugar to the juice, wait for the crystals to dissolve. After that, pour over the banks, plug, cool, remove in a dark place.

Apple and Pumpkin Juice

1. Clean the pumpkin from the hard peel, exclude fiber-seed structure from the cavity. Wash the fruit, cut into small pieces, process them in a couple for 10 minutes.
2. Wash the apples, remove the peel with a thin knife, remove the core. Cut the fruit into pieces of the same size, scald with boiling water.
3. Dry the fruits well, send them to a blender or juicer, then eliminate the cake with a gauze filter, add ground cinnamon, vanillin and filtered water in a small amount to the juice to dilute the composition.
4. If desired, you can pour a little lemon juice into the mixture to add a citrus touch to the drink. As soon as the juice is obtained, pasteurize it using the “Easy boiling” method, the only thing is that the cooking time should be increased to half an hour.
5. At the end of the manipulation pour the composition of sterile banks, cork, let cool in a wrapped blanket.Move the container to a place for long-term storage.

It is easy to prepare apple juice at home, if you have an idea about the basic processing technologies. Always wash and dry the fruit, separate the cake from the liquid, boil the jars. Consider cooking options for apple-pumpkin and apple-carrot juice.

Video: Apple juice without juicer