Apple juice from the store package is difficult to name juice. It is rather a syrup with wild sugar content and without any signs of vitamins.
You can try the real juice from apples only from a jar with your own hand twisted for the winter. Here and the benefits and real taste.
Experienced housewives who have mastered the wisdom of pressing, pasteurization and sterilization often brew mixed juices. Gorgeous flavor combinations have drinks from apples and pumpkins, zucchini, carrots, sea buckthorn, mountain ash, currants, grapes.
Apple juice for the winter - general principles of preparation
Varieties suitable for tasting - winter, juicy. Good apple juice for the winter is obtained from the varieties Semerenko, Antonovka, Anis, Grushivka. They can be mixed together: a blended taste is much more interesting than a mono drink.
Sweet apples allow you to not use sugar for making juice. For sour varieties of sugar should be put to taste. Someone need fifty grams per liter, someone needs a hundred.
The generally accepted rule requires to do without boiling, that is, to use the method of pasteurization. This is necessary for maximum preservation of vitamins. Pressed juice is usually brought to the appearance of the first bubbles. This is a sure sign that the liquid is heated to 90-95 degrees. At this temperature, the juice is pasteurized for five minutes, and then poured into prepared warm and dry cans.
The second method involves the sterilization of cans with ready-made juice - this is sterilization. Ready cans of drink are placed on the bottom of the pot of boiling water (the bottom must first be covered with a cloth or a wooden circle must be laid). Boiling water should reach the neck of the jar. Time sterilization liter cans - fifteen minutes.
There is a third way to keep the juice for a long time. This boiling drink for fifteen minutes. Most of the vitamins, of course, die, but the drink to maintain freshness and taste for a long time. Squeezing apples is convenient through a special juicer or a meat grinder with a special nozzle. In this case, cut the bones is not necessary. With them, the taste will be more tart, and the flavor - more thick. After squeezing a thick dense foam is formed on the surface. Foam covered and the surface of the juice when heated. It should be removed with a slotted spoon, not allowing sedimentation.
Without pressing the juice can be prepared in a juice pot. Slices of apples stacked in the receiver, and the output will be ready drink, suitable for bottling and storage.
Proper preparation of the container for the spill is of paramount importance. Glass jars should be thoroughly washed with soda and sterilized over steam, in an oven or microwave. In the second method, the jars should be put in a cold oven, set to a temperature of 120 degrees and wait for the container to completely dry. In the microwave banks should spend no more than three minutes.
Remove heated cans with dry hands, otherwise they may burst. Lids for tightening the cans should be boiled for five minutes.
Apple juice for the winter “Pasteurized”
The classic version of apple juice - delicious, fragrant, sweet-sour. If the apples are very sweet, do not need to put sugar!
Ingredients:
• five kilograms of apples;
• pound of sugar.
Preparation:
Wash apples, cut them into slices and squeeze with a juicer or meat grinder with a nozzle.
Pour juice into an enamel pan, add sugar to taste, turn on medium heat.
Bring the juice to the first signs of boiling. Foam to remove skimmer.
As soon as the first bubbles appeared, turn off the fire.
Pour into warm sterilized jars, cork.
Cool under a warm blanket upside down.
Store in a cool place.
Apple juice for the winter at home “With pulp”
Apple juice for the winter with pulp is tasty and useful. It has more dietary fiber, which means more benefits to the intestines. Ingredients:
• one and a half kilogram of apples;
• two glasses of water;
• sugar syrup to taste (one or two glasses).
Preparation:
Apples peel off the skins and seeds.
Cut into slices.
Put the apple slices in a large saucepan, preferably enameled, pour water.
Wait for boiling, boil for fifteen minutes.
Pureen apple pulp in a meat grinder or blender. Through the meat grinder apple base skip twice, for greater tenderness.
Mix the apple sauce and sugar syrup, put on the stove.
As soon as the mashed potatoes boil, mark five minutes.
Cool slightly and mash again. It is best to use a frequent metal sieve.
Bring the mass to a boil again, immediately pour into warm jars and cork.
Apple juice for the winter with zucchini
Apple mixes are a wonderful and useful way to diversify a drink, giving it a different color and taste. In addition, the second ingredient gives apple juice additional benefits, and therefore much more effective in terms of recovery. The first option is an apple and zucchini.
Ingredients:
• two kilograms of zucchini;
• two kilograms of apples;
• two grams of citric acid;
• pound of sugar.
Preparation:
Peel zucchini from rough skins, internal fibers and seeds.
Prepare the apples, removing the skin and cutting the core.
Slice zucchini and apples into pieces, squeeze juice from them.
Pour the mixture into the pan and put on medium heat.
Into the heated liquid pour grains of citric acid, sugar.
Boil juice for ten minutes.
Pour into sterilized jars, cork, cool.
Keep in the dark and cool.
Apple juice for the winter with pumpkin
Unusual and very useful apple juice for the winter is obtained by mixing it with pumpkin juice. Orange festive color, delicate delicate taste and rich aroma make fall in love with this wonderful drink. The ratio of apples and pumpkins can be any. The classic option is to take one part of the prepared apples with one part of the prepared pumpkin. Add sugar at your discretion. Ingredients:
• one and a half kilograms of apples;
• as many pumpkins;
• sugar.
Preparation:
Juicy apples without spoiled places cut.
Peel the pumpkin and chop it too.
Squeeze the juice.
Pour apple-pumpkin fresh juice into the cooking container, put on medium heat.
Take off the foam.
When the liquid warms up, inject sugar. If pumpkin and apples are very sweet, then additional sweetening is not required.
After boiling the juice it needs to be poured into banks, corked and completely cooled.
Rearrange to dark cool place to save.
Apple juice for the winter with a pear
The most delicious, fragrant, light apple juice is obtained by mixing it with pear juice. Sugar should be added to taste or even to do without sweetening.
Ingredients:
• one and a half kilograms of apples;
• one and a half kilograms of pears;
• sugar.
Preparation:
Dense juicy apples wash and cut into small slices.
Treat pears in the same way.
To remove and not use crushed, damaged parts. The hearts can be left.
Squeeze the juice.
Pour it into a container and bring to a boil.
Foam must be removed with a spoon or skimmer.
Add sugar to taste.
As soon as the juice boils, turn off the fire.
Immediately pour apple-pear drink in warm clean jars, cork, sue.
Store in a dark cool room.
Apple juice for the winter with chokeberry
Excellent, tart, sweet and sour apple juice for the winter is obtained if you mix it with the juice of black chokeberry. Very fresh, unusual and tasty!
Ingredients:
• liter of ready apple juice;
• liter of chokeberry juice;
• fifty grams of sugar.
Preparation:
Boil apple juice as described above.
Rowan berries to sort and crush.
Put the pulp on the fire and warm it without boiling for fifteen minutes. The temperature of the berry mass should be no higher than seventy degrees. For every kilogram of pulp pour in an incomplete glass of boiled cool water.
Strain the juice through a gauze filter.
Warm up to eighty degrees and strain again.
Mix apple and blackcurrant juice in equal proportions.
Add sugar, focusing on your own taste.
Put on the fire and boil for five minutes after boiling.
Immediately pour into jars and cork.
Cool and remove to save.
Apple juice for the winter with sea buckthorn
A similar method is used to make apple juice with sea buckthorn. However, the proportions of apple and sea buckthorn juice are different. It turns out fragrant, immunostimulating, tasty drink.
Ingredients:
• liter of ready-made natural apple juice;
• a glass of sea buckthorn juice;
• fifty grams of sugar;
• water.
Preparation:
Cook the juice from apples as described above.
Crush buckthorn with your hands (gloves), napkin or pestle.
Put the berries in the pot, pour water at the rate of a liter per kilogram.
Warm up sea buckthorn pulp to sixty degrees, leave to cool down for three to four hours.
Strain through a gauze filter.
Mix apple and sea buckthorn juice.
Add sugar to taste.
Warm up the juice until the first bubbles boil.
Quickly pour into warm sterilized jars and close.
Pasteurize a few minutes in boiling water, cool.
Apple juice for the winter at home “Assorted”
Unusual apple juice for the winter can be made not from one, but from several additional ingredients. Very strange at first glance, but in fact a wonderful recipe for fruit, berry and vegetable juice-assorted will allow you to enjoy a delicious and fragrant drink. For cooking requires a juice cooker.
Ingredients:
• kilogram of juicy apples;
• kilogram of hard pears;
• kilogram of ripe tomatoes;
• kilogram of mature plums;
• eight hundred grams of sugar.
Preparation: All components of the wash, remove bones, peduncles, cut into small pieces.
Pour all the sugar and mix.
Put the juicers in the sink evenly and boil an hour after the water boils in it.
Hot juice immediately poured into prepared jars.
Cover containers with lids and pasteurize, depending on the volume of the jar.
Cork and sue.
Store in a cool place.
Apple Juice for the Winter - Tricks and Tips
- Pasteurization time of juices depends on the volume of cans. Half a liter is enough to hold in boiling water for fifteen minutes. Liter jars or bottles pasteurized for twenty minutes. The three-liter container is pasteurized for half an hour.
- Instead of sugar, sugar syrup is often used in cooking when making jam and juice. One of the ways to get it is to dissolve two hundred grams of sugar in a glass of water.
- To make a gauze filter, you need to fold the gauze in two or three layers. Through such a filter, particles of stones and skins do not penetrate, the juice becomes transparent.
- Enameled cookware should be used for juicing. It does not emit harmful substances, like stainless steel or aluminum, and retains all the vitamins.
