Home apple juice strikingly different from the store counterpart. It is guaranteed to be natural, healthy and in great demand in the autumn-winter season. The content of vitamins, minerals, iron, potassium and other important compounds in fruits makes them indispensable for year-round use. I want to keep all this wealth in the drink until the next harvest.

It is very easy to prepare apple juice for the winter. And having mastered elementary rules sterilization, you can safely experiment by adding fruits, vegetables, berries, spices to the drink to get amazing vitamin cocktails.

Features of the preparation and storage of apple juice

Using modern kitchen units: juicer, juicer - getting juice from apples is not difficult. The manual method, a grater and a meat grinder, although more laborious, are also affordable and effective. There are several features apple drinkthat will help you create quality blanks:

1. 1. Apple juice is an excellent base for adding juices of other fruits, berries and even vegetables. Combined drinks are tastier, they are varied in color and aroma. If the harvest is supposed to be made from apples only, then a combination of several varieties will make its taste much more interesting.
2. 2. Foam appears on the surface of the juice during cooking. It must be collected, so the liquid becomes lighter, and there will be less sediment at the bottom during storage.
3. 3. It will not work to completely clarify the juice at home, but this is often not required. If it is necessary to obtain the most transparent product possible, it is worthwhile to drain the liquid from the settled sediment several times during storage.
4. 4. The first two weeks after canning, you should monitor the condition of the blanks. If signs of fermentation appear, you need to open the cans, boil the juice and convert it into jelly, marmalade or apple vinegar. Further storage in the role of juice does not make sense, it is better to process such a product into homemade alcoholic drinks: cider, wine.

It is easier to lighten canned apples by adding lemon. For 1 liter of apple take 1 tablespoon lemon juice... It is advisable to neutralize additional acid by adding sugar (2-3 tablespoons) per liter of drink.

Classic recipe

To prepare healthy drink for the winter, it is best to use apples that have just been removed from the branches - they are the juiciest. Of the ingredients, only the fruits themselves can be indicated, the classic recipe does not imply other components, and sugar is added in case the raw materials are very sour.

The sequence of work with the traditional method of harvesting apple juice for the winter:

1. 1. Prepare jars, lids and all utensils: thoroughly clean and sterilize.
2. 2. Sort, wash and cut the raw materials, be sure to remove spoiled areas and seed pods.
3. 3. Separate the juice from the pulp in any way: a juicer, a meat grinder, a fine grater with hand wringing through several layers of gauze.
4. 4. The resulting liquid is filtered and poured into a large an enamel pot... You can take stainless steel, but the main thing is not to use aluminum.
5. 5. Place the cookware on the hob and bring the liquid to 90 ° C as soon as possible. A sign that it is time to stop heating - bubbles begin to rise from the bottom, foam forms on the surface. It should be removed with a slotted spoon or spoon.
6. 6. The juice is filtered again through several layers of gauze. At this stage, sugar is added if necessary.
7. 7. Reheat the drink to 80–85 ° C.

Hot juice is poured into prepared cans and bottles, wrapped and waited for the product to cool completely. The first 10-14 days leave the workpieces at room temperature, and then determined to a place of permanent storage without access to light.

Cooking according to the classic recipe does not necessarily imply a second heating, it is rather necessary to get rid of excess sediment, which later sinks to the bottom of the containers. On taste qualities and storage periods the turbidity of the juice is not affected.

Using the pasteurization method during harvesting, you can save more vitamins in the harvest. This method has worked well for conservation for long-term storage at home, in a heated room.

Basic rules for pasteurization

Ready juice can be left unheated for a long time in an open container, while losing a lot of vitamins. The process of sterilizing workpieces is easier and safer to carry out immediately in storage jars.

Preserve a large number of juice is more convenient and faster in 3-liter glass containers with lids, tightly rolled with a special key. But when choosing cans, the main thing is to choose containers of the same capacity and height for one procedure.

Juice preparation process by pasteurization method:

1. 1. The juice is heated over low heat, not boiling, and poured into sterile containers.
2. 2. In a large-diameter saucepan, line the bottom with a cloth and arrange filled cans and bottles of approximately the same height.
3. 3. Pour water into a saucepan, so that the container is immersed on the shoulders.
4. 4. Heat the container over low heat until the water boils. From this moment, the sterilization time is counted.
5. 5. Take out hot jars carefully, it is better to use special tongs-grips.
6. 6. Seal the container tightly with boiled lids.

The sterilization time depends on the capacity of the cans: for liter cans, 20 minutes is enough. The period is increased by 5 minutes for every half-liter of additional volume. To do without sterilization, the juice will have to be boiled for at least 5 minutes, losing valuable properties product.

Harvesting through a juicer

Using a modern electric appliance, it is easy to experiment and create apple-based blended drinks. Such fruits and berries go well with these autumn fruits: pears, plums, grapes, currants, black chokeberry, sea buckthorn. Of vegetable additives the most popular are: carrots, zucchini, tomato, pumpkin.

The amount of each juice in the fruit drink varies as desired, the best ratio is 1: 1. Sugar is added as needed, but not more than 100 g per 1 liter of the finished product.

Having passed all the raw materials through a juicer, they mix the liquids and roll them up for long-term storage either by sterilizing the juice or pasteurizing finished blanks in banks. The most popular combination for the autumn harvesting of juice is apple + pear.

Apple and pear juice

It is important to know that sugar must be added to this drink: even if the pears sweeter than apples, they have less sugar content. The finished juice may have a neutral or sour taste. The ratio of products for such a drink:

• 1 part apples;
• 1 part pears;
• 50 g of sugar for every liter of mixture.

Cooking process:

1. 1. Well washed fruits are cut into 4 parts and freed from seed pods.
2. 2. Pass the slices through a juicer and pour all the resulting juice into an enamel container.
3. 3. When squeezing and boiling, foam will form especially a lot, all of it should be removed.
4. 4. Add sugar to the hot liquid and heat the workpiece to a boil.
5. 5. Immediately turn off the heat and filter the hot drink through cheesecloth.

Pouring apple-pear juice into prepared jars, seal and, after checking the tightness, slowly cool. Juice from these fleshy fruits can also be made in a juicer, and the workpieces do not need to be further sterilized.

Apple drink with pulp

It is not always worth getting rid of valuable substances lost during the clarification of drinks. Without a juicer, you can prepare juice with pulp without removing valuable fiber and a large amount of nutrients.

For cooking you will need:

• apples - 3 kg;
• drinking water - 1 l;
• syrup - 1 l.

For syrup, 2 glasses of water are poured into 2 cups of sugar and the solution is brought to a boil. The further cooking process looks like this step by step:

1. 1. Peeled apples are cut into pieces and the seeds are removed along with the core.
2. 2. Cut the fruit into small slices up to 2 cm in thickness. Put the raw materials in a thick-walled pan.
3. 3. Add water to the cooking utensils, put on fire and wait for boiling. Then they are heated for another 15 minutes.
4. 4. Remove the container from the stove and mash the contents with a hand blender or grind with a potato grinder.
5. 5. Pour syrup into the resulting mass and put it back on the stove for heating.
6. 6. Boil the juice for no more than 5 minutes, cool and rub the mass through a metal sieve.

The drink should be once again heated to a boil, immediately poured into warm sterile jars and rolled up. Place the lids down to cool and check the tightness, wrap and cool.

The resulting juice with pulp is useful for bowel diseases. And cooked without added sugar, it is valuable dietary product.

Apple and carrot juice

To prepare such a blank, you can mix the ingredients with and without pulp, if desired. Rubbed raw carrots steamed or sprinkled with sugar, then it will be much easier to squeeze the juice out of it.

After mixing the resulting products in a ratio of 1 to 1, pour the mixture into a cooking bowl. Bring to a boil. When the juice needs to be clarified, all the foam is removed, if the blank is with pulp, this is not necessary. Hot drink poured into cans and pasteurized for 20 to 30 minutes, depending on the volume of the container. The resulting bright juice not only healthier than a simple apple, but also tastier: carrots make it sweeter and more tender.

Apple pumpkin drink

To prepare 1 liter of the workpiece, the ingredients are prepared according to the following ratio:

• pumpkin peeled and seeds - 0.5 kg;
• ready-made apple juice - 0.5 kg;
• medium orange - 1 pc .;
• half a lemon;
• sugar - 100 g;
• water - 150 ml.

Blended juice is prepared in the following sequence:

1. 1. The pumpkin pulp is cut into small cubes and steamed or blanched in a small amount of water until softened. Mash the pieces.
2. 2. Extract from citrus juice using a manual or electric juicer.
3. 3. Rub the zest from the peel: from an orange - 1 tbsp. l., and 1 teaspoon from lemon.
4. 4. Prepare a syrup from sugar and water, bringing it to a boil.
5. 5. Mix all prepared ingredients in one bowl.
6. 6. Warm up the mass to 90 ° C and immediately pour it into jars.

The workpieces should be pasteurized, cooled and stored in a dark, cool place. Strong orange flavor and flavor canned product in combination with thick consistency and its pleasant color makes it look like citrus nectar.

With chokeberry

The usual 1: 1 ratio for this fruit combination is not applicable. Chokeberry strongly stains the juice and has a concentrated, slightly tart taste, therefore, much less of it is required to obtain a harmonious drink.

For cooking, you need products in the following proportion:

• black mountain ash - 1 part;
• apples - 5 parts;
• sugar - 50 g per liter.

The cooking process begins with the preparation of the fruit. The apples are washed, cored and cut into pieces. The blackberry is sorted out, thoroughly washed and dried.

1. 1. Put black mountain ash in a juicer, add sugar, cover with a layer of apples on top.
2. 2. Water is poured into a special section of the juicer, the tube of the juice collector must be closed.
3. 3. Put the unit on fire and wait for the juice to appear.
4. 4. The drink is sent to sterile jars directly from the juicer and the blanks are immediately tightly closed with lids.

Of chokeberry juice is not easy to obtain. A juicer is ideal for preparing this blended drink. There is no need to sterilize the workpieces additionally, they are perfectly stored at room temperature.

Apple-grape juice

it classic combination familiar to everyone from childhood. Undoubted benefit drink and its bright taste makes the recipe one of the most popular among autumn preparations... The ratio of products is shifted in favor of grapes, but the proportions can be arbitrarily changed according to the available volume of berries.

Approximate amount of ingredients:

• 1 part juice from Isabella grapes or another with a nutmeg aroma;
• 1 part clarified apple juice
• 3 parts light grape juice.

It is very simple to prepare a drink from these ingredients: mix the ingredients, bring to a boil, cook for 5 minutes. Remove foam immediately. The heated drink is decanted through a gauze filter and boiled again. Hot product bottled and sealed. Apple-grape juice is concentrated and needs to be diluted with water before drinking. The drink is well suited for creating cocktails.

You can get acquainted with the principle of making apples for the winter in a juicer by watching the video. The device of the unit, the correct laying of fruits and the whole simple process of preparation before pouring into cans is clearly shown.

There are a lot of methods of canning apple juice for the winter. Everyone eventually finds their favorite recipe or invents their own. It is enough to study the basic techniques of sterilization and try several methods on your own so that the autumn abundance of apples will never be wasted.

Apple juice is one of the most convenient and delicious ways preserving the apple harvest for the winter. Apple juice preserves vitamins and other useful materialas much as possible, while using almost no sugar or other additives.

Apple juice can be prepared in four ways:

• Squeeze out the juice with a juicer, pour into an enamel container, heat up to 95 ° С (no more!), Remove the foam and immediately pour into hot sterilized jars;
• Pour freshly squeezed juice into sterilized jars, place them in a saucepan with hot water, bring it to a temperature of 85 ° C and warm up the juice in cans for 20 minutes for cans with a capacity of up to 1.5 liters or 30 minutes for cans with a capacity of 2-3 liters;
• Squeeze out the juice, pour into an enamel saucepan and boil, removing the foam. Pour into sterilized hot jars and roll up;
• Use a juicer. In this case, the juice is immediately poured into hot sterile jars and immediately rolled up.

Banks should be well rinsed with laundry soap or soda before rolling and sterilized. This can be done by steaming the jars over a saucepan of boiling water or heating them in the oven at a temperature of 100-120 ° C for 10-15 minutes. It is more convenient in the oven, since the kitchen does not float in clouds of water vapor. Keep the cans in the oven until you pour the juice to keep them hot. Use a thick potholder or tongs to remove the cans to avoid scalding.

Boil the lids in water before rolling. Use lacquered lids to roll up apple juice cans, as the acid in the juice can corrode the exposed sheet metal of the lid. Screw caps are usually immediately protected with a special coating. When reusing such covers, carefully inspect the inside of them to ensure that they are not scratched or damaged.

Turn the rolled up juice cans, inspect each for leaks or air leaks, wrap and let cool completely. Store apple juice for no more than two years in a dark place.

Not all apples are suitable for squeezing juice. Yes, you can use the carrion, having previously cut out all the dubious places. The main thing is that the apples for juice are juicy, sorry for the tautology, and not too sour. IN sour juice you have to add sugar, and this can cause heartburn. And in general, it is better, if possible, to completely abandon the addition of sugar to natural juices, especially when it comes to dietary or baby food. The maximum that you can afford is 2-3 tbsp. sugar on three-liter jar... No need to be afraid of cans bloating - if you thoroughly washed the cans and sterilized them conscientiously, there should be no unpleasant surprises.

Now a few words about the juicing process. Apples should be washed thoroughly, cored and cut into pieces.

It is convenient to use a special tool, when the core is removed in one motion and the apple is cut into 6-8 parts. To squeeze juice into industrial scale we strongly recommend using ugly-looking, but very reliable juicers made in Russia or Belarus. Firstly, it doesn't cost them anything to squeeze a couple of buckets of apples for half an hour and not even warm up. Secondly, they are designed in such a way that the cake is squeezed out as dry as possible, and practically not a drop of juice remains in it. Everything goes into action.

Glamorous imported juicers are only suitable for squeezing a couple of apples for a smoothie or cocktail, then they need a lot of rest. And the cake from them is liquid, full of unused juice. Not juicing, but a continuous transfer of products ...

After squeezing the apple juice, strain it through several layers of gauze, previously washed with laundry soap and ironed. This will remove the remaining pulp without the need to further clarify the juice. Unless a thin layer of pulp forms at the bottom of the jars during storage.

To prevent the juice from darkening, you can add a little lemon juice to it, just do not overdo it, otherwise the juice will be too sour. We already talked about sugar: 2-3 tablespoons in a 3-liter jar, and that's it.

That, in fact, is all the wisdom of harvesting apple juice for the winter. Apple juice in pure form it turns out to be quite concentrated in taste. Therefore, when consumed, it is better to dilute it with boiled or clean filtered water. Or you can make assorted juices or blended juices.

Apple-carrot juice.Take apples and carrots in a 1: 1 ratio or less (less carrots relative to apples). Steam the peeled carrots a little and squeeze the juice in any way. For baby food cooked carrots can be rubbed through a sieve. Mix apple juice and carrot juice or mashed potatoes and do with it in one of the above ways (pasteurization in cans, pasteurization in an enamel container or boiling).

Apple-pumpkin juice... Peel the pumpkin and seeds, cut into slices and steam. Rub through a sieve or puree in a blender and mix with any proportions of apple juice. You can add lemon juice or sugar to taste. Pasteurize in any way or boil and roll up.

Apple and pear juice. Pear juice does not have a pronounced taste and aroma, but when mixed with apple it allows you to get a drink with an interesting bouquet. Prepare apples and pears, core out, cut into wedges and squeeze in the usual way or separate the juice with a juicer. Pasteurize or boil and roll up. Any ratio.

You can endlessly list the composition of blended and assorted juices. Mix apple juice with squash, blackberry, raspberry, chokeberry juice (in this case, only 10-15% of black chokeberries are enough in relation to apples, and you will get not only a tasty and beautiful, but also a healthy drink). There are many options for additives, and in each region of our vast country they are different.

Fantasize or just harvest pure apple juice for the winter, don't let any apple go to waste, and your family will be grateful to you!

Successful blanks!

Larisa Shuftaykina

No matter how expensive and branded it is store juice, in terms of quality and benefits, it can never be compared with homemade. This is why making fresh juices and preserving apple nectar is a must. And if there is such a wonderful thing in the house as a juicer, the process is simplified as much as possible and we just have to properly organize the work of the equipment.

Choosing and preparing apples

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

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

To prepare for pressing, the apples are thoroughly washed in cold water, remove leaves and small debris, cut out worm-like segments. Then 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 quality apple juicer should be:

• electric, of course;
• centrifugal or screw (if we use centrifugal, it is desirable to have an automatic pulp rejection function);
• with stainless steel cutting parts;
• with a wide funnel for loading products and a spacious juice collector.

Secondly, make sure that it has nothing against the peel and small bones.

We turn on the device and pass the available fruits through it. If you plan to consume the juice immediately, it means that the preparation can be considered finished, no more action is required.

In the case when there is 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 pot, put it on fire, simmer for about 5 minutes. Pour hot into sterile jars, roll up, turn upside down and wrap until it cools completely.

Advice!Nectar from underripe fruits or sweet and sour varieties can be quite savory. Sugar will help to correct the situation: a tablespoon of sand is diluted in a liter of juice and stirred until the crystals are completely dissolved.

Store such a workpiece at room temperature. If in winter open juice seems too concentrated to you, dilute it boiled water and sweeten if necessary. Bon appetit!

Making apple juice using a juicer - video

How to cook apple juice for the winter at home, how to close correctly banks as well how to do we will describe a blended drink mixed with the juice of other fruits, berries and vegetables in our article.

The apple drink prepared for the winter is rich in vitamins, and is also very useful and aromatic, in terms of taste it is not inferior to the analogue from the store. In 100 grams of juice home production Total:

• 42 kcal,
• proteins - 0.4 g,
• fat - 0.4 g,
• carbohydrates - 9.8 gr.

Homemade apple juice for the winter – classic recipe cooking

Most juicy apples - only taken from a tree, these fruits should be used for harvesting juice for the winter. It is recommended to give preference to varieties:

• "Antonovka",
• "Semerenko",
• "Strey fling",
• "Anise",
• other varieties can also be used.

To get a blended drink that has unusual taste and aroma, you must mix fruits of different varieties.

Classical, step by step recipe making juice at home:

At room temperature in this state, the juice should be stored for 10-12 days. After that, it is recommended to transfer the cans to a cool place for long-term storage, but this should be done only on condition that the drink has not become cloudy, fermented and mold has not appeared on its surface.

The juice is stored for a very long time, so the whole family can enjoy it great taste at any time of the year until a new crop appears.

Advice! A drink that foamed in the first weeks can be used to prepare jelly, fruit drinks, it should be boiled for 5-7 minutes or wine beforehand.

Reheating is necessary in order to remove the sediment that appears on the bottom of the container during storage; this procedure is not necessary. Fully clarified juice at home it is impossible to get it, but it will not spoil the taste of the drink.

Advice! It is best to use enamel cookware to heat the juice.

Apple juice recipefor the winter through a juicer

Ingredients:

• apples;
• vegetables, fruits or berries - optional;
• granulated sugar - if necessary (100 g per 1 liter of juice).

Preparation:

This recipe is widely used to prepare healthy, fruit and berry drink... To preserve the juice for the winter, you can use the pasteurization method described in the first recipe, or the second method - sterilization, this method will be described in this recipe.

1. We pass apples to juice in a convenient way for you with a juicer, a meat grinder. If you used a meat grinder, the juice should be filtered through cheesecloth and poured into pre-prepared jars. If the drink is sour, then sugar can be added to it.

1. Jars should be tightly closed with boiled lids.
2. To the bottom large casserole lay gauze or a circle of wood and fill with water. Put the container on fire and bring to a boil.
3. Juice cans should be carefully placed in a saucepan, while boiling water should reach their neck and leave to sterilize for 15 minutes, if they are liter containers, 30 minutes for three-liter containers. The foam is periodically removed.
4. After the procedure, remove the container, roll it up, leave to cool wrapped up, turned upside down.

Watch the video! Apple juice from a juicer for the winter

Apple and pear juice

This drink is prepared for the winter by many housewives, since it has excellent taste and aroma. For cooking you will need:

• apples;
• pears.

The number of components should be selected based on your own taste preferences.

1. The fruit should be washed and cut into quarters.
2. Pass through a juicer.
3. The mass must be poured into an enamel pan and put on fire.
4. As the liquid heats up, foam begins to appear on its surface, which should be removed with a spoon or slotted spoon.
5. Sugar is added as needed if the drink is not very sweet.
6. After boiling, the pan is removed from the heat and filtered through 2-3 layers of gauze.
7. Hot juice should be poured into pre-prepared containers and rolled up, after which the cans should be turned upside down and covered with a blanket.
8. After 1-1.5 weeks, if the juice does not deteriorate, it can be stored in a cool place.

Watch the video! Pear and apple juice for the winter

Homemade apple juice: recipe without juicer with pulp

Required components:

• 3 kg of apples;
• 1 liter of water;
• Sugar syrup (made from 4 glasses of water and 4 glasses of sugar).

Preparation:

1. The fruits should be sorted out, rotten places and seeds should be removed, and peeled.
2. The apples are cut into slices 1-2 cm wide and placed in an enamel container.
3. Pour the pieces with water.
4. After that, the pan should be put on fire and wait for the liquid to boil, cook for 15 minutes.
5. Remove the saucepan from the stove and puree the contents. To do this, the pulp is passed through a meat grinder or blender twice.
6. The mass is mixed with syrup and again put on fire.
7. After 5 minutes, remove from heat and cool slightly.
8. Rub everything through a fine sieve.
9. Put on the stove and bring to a boil, then pour the juice into glass containers and roll up the lids, leave to cool upside down.

Apple juice prepared in this way contains a lot dietary fiberwhich are so good for the intestines. For those on a diet this drink best eaten without sugar.

Classic cooking recipe suitable for thosewho wants to prepare clarified juice, but does not have a juicer on the farm. To do this, you need to skip apple pulp through a meat grinder or grate it, and then squeeze the mass through cheesecloth several times. Next, you should continue to prepare the drink, adhering to the recommendations from the very first recipe.

Watch the video! Apple juice without a juicer

How to make apple juice in a juicer

• Before sending apples to the juicer, they should be well washed and cut.
• Removing the seeds and the core is very important as the fruits will be cooked. From them, the drink can acquire a bitter taste. Seeds can become clogged in the openings in the top compartment of the juicer and prevent the liquid from draining.
• Damage and rot must be cut off.
• You do not need to chop the fruit finely. Medium-sized fruits can be cut into 4 pieces, larger ones into 6-8 pieces.

The juicer consists of three parts:

• top tank - sieve / hopper;
• middle - juice collector;
• bottom - pots for water.

Training

• Apples are placed in a hopper with holes, and water is poured into a saucepan. Boiling water can be used to shorten the heating time.
• The water must be poured to the marked level. When there is no mark, you should carefully study the instructions, usually 2 liters of water is enough.
• You can put the juicer on the stove only when the drain valve of the juice collector is closed. In some devices, a rubber tube with a clip is used as it.

How to cook juice in an apple juicer for the winter? Making apple juice in a juicer - traditional way preparation of a drink for the winter.

A hot and sterile drink flows out of the tap, which does not need to be boiled.

A delicious drink can be obtained using only ripe and juicy fruits.

• It is recommended to add sugar to increase juice production.

Required Ingredients:

• apples;
• sugar (no more than 100 g per 1 liter of juice).

Step by step cooking:

1. The fruits should be washed, cut and put into a juicer pan. Apples need to be packed tightly to fit as much volume as possible.
2. From above, the slices must be sprinkled with sugar, you can also sprinkle each layer of fruit with them. No need to add too much granulated sugaras you can make the drink sugary.
3. Pour water into the last compartment and place the juicer on the stove, cover the apples with a lid.
4. The juicer should be left on the stove with the tap closed for an hour.
5. Then, the slices should be mixed with a spatula, pressing movements. If the pulp has not yet become damp, then cover the juicer again and leave it on the stove for another 30 minutes.
6. Wash and sterilize the jars in advance, pour boiling water over the lids.
7. The jar should be brought to the tap, opened and filled with juice. After that, close the container with a lid and roll up.
8. Jars or bottles should be refilled until the juice runs out.

Watch the video! Apple juice in a juicer

In contact with

Homemade apple juice: a recipe for the winter

Homemade apple juice for the winter: a step by step recipe and best combinations with other fruits and berries. Simple ways stock up on vitamins for the whole year and get them from a delicious apple drink. It turns out to be useful and very aromatic, and in terms of taste, it is several times superior to the store counterpart.

1. Type of dish: drink.
2. Food subtype: apple drink.
3. number of servings per outlet: 5-6
4. Time for preparing: .
5. National cuisine: Russian.
6. Energy value:

• proteins - 0.4 g;
• fats - 0.4 g;
• carbohydrates - 9.8 g.

Secrets of making apple juice

Ingredients for making apple juice

• apples (the amount is calculated based on the available raw materials and containers for rolling);
• sugar is not used in the classic recipe, but if the fruits are very sour, you can add 50-100 g per liter of liquid.

The classic apple juice recipe

To cook delicious and healthy juice for the winter, it is better to process apples, only taken from the tree - they are more juicy. For these purposes, the varieties Anis, Antonovka, Semerenko, Strey fling, Grushovka are more suitable, but if there are none, others can be used. It is recommended to mix several varieties of apples: the blended drink has more interesting taste and aroma. The classic technology of making apple juice at home is as follows:

Bottling apple juice

1. Place containers upside down and wrap them in a blanket.

In this state, apple juice must be kept at room temperature for another 10-12 days. If during this time he did not begin to ferment, did not become cloudy and mold did not appear, then the cans can be moved to long-term storage in a cool, dark place. Such a drink is stored for a very long time, so you can enjoy its taste whole yearuntil the time of the new harvest comes. If it has spoiled during the first two weeks, it can be boiled for 5-7 minutes and used to make jelly or fruit drinks. Adhering to this recipe, it is not necessary to heat the juice a second time. The only difference is that reheating allows you to get rid of the sediment on the bottom of the can, which will appear during storage of the drink. It should be borne in mind that it will not work to get fully clarified juice at home, but this nuance will not affect the taste. Using the pasteurization method, you can save a maximum of vitamins in the resulting drink. Therefore, it is he who is recommended experienced housewiveswho care not only about the taste, but also about the benefits of their preparations. For the same purposes, it is advised to use only enameled dishes to heat the liquid.

Apple juice for the winter through a juicer

Harvesting apple juice for the winter

Ingredients:

• apples;
• other vegetables, berries or fruits (optional);
• sugar if necessary.

This is the most common and easiest way to get any fruit and berry drink... To preserve the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second way is sterilization. To do this, strain the resulting juice through cheesecloth and pour into clean banks... If apple varieties are sour, sugar can be added, but not more than 100 g per liter of liquid. You can add granulated sugar just before rolling - it will completely dissolve in the hot liquid. Close the jars tightly with boiled lids. At this time, water should already boil in a wide saucepan, at the bottom of which a wooden circle is laid or gauze is laid. Place the filled containers in boiling water (it should reach the neck of the cans) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be removed gradually. Remove the cans from boiling water, turn them upside down and wrap them in a warm blanket.

Apple juice obtained through a juicer

If the farm has a juicer, you can experiment with preparations for the winter - make blended drinks. Those in which apples are combined with the following fruits, berries and vegetables have excellent taste:

• pears;
• plums;
• zucchini;
• carrots;
• tomatoes;
• pumpkin;
• chokeberry;
• sea \u200b\u200bbuckthorn;
• grapes;
• currants.

Many summer residents harvest exactly the apple-pear drink - it turns out to be light, aromatic and very tasty.

To prepare it you will need:

• apples;
• pears.

The amount of ingredients should be selected based on the expected result and individual tastes.

1. Wash the fruits thoroughly and cut into four parts.
2. Pass them through a juicer.
3. Pour the resulting mass into an enamel container and place on a gas stove.
4. As the liquid heats up, foam will collect on its surface. Remove it with a spoon or slotted spoon.
5. If there is not enough sweetness, you can add granulated sugar.
6. As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of cheesecloth.
7. Pour hot into previously prepared glass jars and roll them up, turn them over and wrap them up.

After a week and a half, check whether the workpieces have deteriorated, and remove them to a permanent storage location.

Apple juice: recipe without a juicer

Ingredients:

• apples - 3 kg;
• water - 1 l;
• sugar syrup - 4 cups (dissolve 2 cups of granulated sugar in the same amount of hot water).

Step-by-step cooking recipe:

1. Peel apples and rotten areas, remove the seed capsule.
2. Cut into slices about 1 to 2 centimeters wide, transfer to an enamel pot.

Chop apples for juice

1. Pour in water.
2. Turn on the fire and wait for it to boil, cook for 15 minutes.
3. Remove the pan from gas stove and puree its contents. To do this, pass the pulp 2 times through a meat grinder or use a blender.

Pureeing apples for juice

1. Combine the resulting mass with syrup and put on fire again.
2. Boil for 5 minutes, turn off heat and cool slightly.
3. Rub the mass through a fine metal sieve.
4. Put on fire again, bring to a boil and immediately pour into prepared warm jars, roll up and put lids down.

Apple juice, prepared according to this recipe, is obtained with pulp. It contains large quantity dietary fiber, so it will be good for the intestines. It is recommended to be consumed without added sweetener for those who are on a diet. clarified drink, you can use classic recipe its preparation. To get juice, apples need to be minced or grated on fine grater, then squeeze through cheesecloth several times. Next, prepare a drink according to the first recipe.

How to make apple juice for the winter: video

Another way to prepare it for long-term storage can be seen in the next video. Its author suggests making a drink with sugar using the sterilization method. It should be borne in mind that each housewife eventually finds her secrets. home preservation, so various recipes may differ from each other. Each is good in its own way and can be used with equal success for preparations for the winter.