Blanks from white filling for the winter. Harvesting fruit drinks without a juicer: apple juice at home
Apples of local varieties, harvested in season, contain the maximum amount of vitamins and organic acids. The health benefits of apple juice are well known, and homemade juice ensures that it is free from preservatives, colors and artificial sweeteners. Modern juicers make the harvesting process much easier.
Long-term heat treatment and excess sugar sharply reduce the consumer value of the drink: it should only be brought to a boil, and sugar can be added immediately before drinking.
The natural product does not have a rich color.
Ingredients
- 2 kg of apples
- 500 g sugar
Preparation
1. Thoroughly rinse the fruit, if there are specks of rot or damage by insects on the peel, then it is necessary to cut them off. Cut each apple into several pieces, remove the seed box and tails.
2. Twist the apples into juice. Since apples of the "White filling" variety are used, there is little juice, about 800 ml from 2 kg. These apples are not very juicy.
3. Pour freshly squeezed apple juice into a saucepan, bring to a boil, stirring occasionally. Pour granulated sugar and mix, the sugar should completely dissolve. When we see that the juice is ready to boil, turn off the heat. When preparing juice, one of the main requirements is not to subject the juice to prolonged heat treatment, otherwise the proportion of useful microelements will sharply decrease.
4. Jars for canning juice should be sterilized over steam, the lids should be scalded with boiling water. Pour the hot juice into the jars.
5. If you close the juice for children, and even not large quantities, it is better to harvest the juice in small bottles or jars - this is more convenient. Wrap up hot juice in jars until it cools. Store the workpieces in a cool, dark place.
Note to the hostess
1. Any juicer, together with the liquid, passes a small part of the pulp, which at first, while the juice is hot, is near the neck of the can in the form of a thick foam, and then forms an approximately 4-centimeter layer of sediment. If the apples are sour, then in addition to it, a white-yellow bloom will appear at the bottom of the container - small crystals of acid. Both are considered normal.
2. The cake looks unappetizing, but it is useful. Throwing it in the trash is wasteful. Such waste contains both peel and pulp, and they contain iron and vitamins. Why not boil a concentrated compote? True, it will have to be filtered, but this is an elementary action.
3. If the pediatrician said that it is time to give homemade apple juice to the baby, it is better to choose green or greenish-yellow fruits for harvesting. Reds are more likely to provoke allergies.
4. The drink can be completely unsweetened, even sore. To adjust the taste, it is advisable to add products that are healthier than sugar: maple syrup, honey. Slightly warmed juice is also flavored with cinnamon, citrus (preferably orange) zest, fragrant herbs with a refreshing aftertaste - mint, lemon balm. A good ingredient is cloves. Thanks to her, the aromatic drink will resemble mulled wine.
Apple juice from a store bag can hardly be called juice. It is more of a syrup with a wild sugar content and no signs of vitamins.
You can try real apple juice only from a jar twisted with your own hand for the winter. Here is both the benefit and the real taste.
Experienced housewives who have mastered the wisdom of pressing, pasteurization and sterilization often brew mixed juices. Drinks from apples and pumpkin, zucchini, carrots, sea buckthorn, mountain ash, currants and grapes have excellent taste combinations.
Apple juice for the winter - general principles of preparation
The varieties suitable for juicing are winter, juicy. Good apple juice for the winter is obtained from varieties Semerenko, Antonovka, Anis, Grushovka... They can be mixed with each other: a blended taste is much more interesting than a mono drink.
Sweet apples eliminate the use of sugar for juicing. For sour varieties, add granulated sugar to taste. Someone needs fifty grams per liter, someone needs one hundred.
The generally accepted rule is to do without boiling, that is, use the pasteurization method. This is necessary for maximum preservation of vitamins. The squeezed juice is usually brought to the appearance of the first bubbles. This is a sure sign that the liquid has heated up to 90-95 degrees. At this temperature, the juice is pasteurized for five minutes, and then poured into prepared warm and dry jars.
The second method involves sterilizing cans of ready-made juice - this is sterilization. Ready-made cans with a drink will be placed on the bottom of a saucepan with boiling water (the bottom must first be covered with a cloth or a wooden circle should be laid). The boiling water should reach the neck of the jar. The sterilization time for a liter can is fifteen minutes.
It is convenient to squeeze apples through a special juicer or a meat grinder with a special attachment. In this case, you do not need to cut the bones. With them, the taste will be more tart, and the aroma will be thicker. After squeezing, a dense dense foam forms on the surface. The surface of the juice is also covered with foam when heated. It must be removed with a slotted spoon, avoiding subsidence.
Juice can be prepared without pressing in a juicer. The apple slices are placed in the receiver, and the output is a ready-made drink suitable for bottling and storage.
Proper preparation of bottling containers is essential. Glass jars should be thoroughly washed with baking soda and sterilized over steam, in an oven or microwave. In the second method, the jars should be placed in a cold oven, set the temperature to 120 degrees and wait until the container is completely dry. Jars should spend no more than three minutes in the microwave.
You need to take out the heated jars with dry hands, otherwise they may burst. The lids for screwing the jars should be boiled for five minutes.
Apple juice for the winter "Pasteurized"
The classic version of apple juice - delicious, aromatic, sweet and sour. If the apples are very sweet, no sugar is needed!
Ingredients:
Five kilograms of apples;
A pound of sugar.
Cooking method:
Wash the apples, cut into wedges and squeeze with a juicer or meat grinder with a nozzle.
Pour the juice into an enamel saucepan, add sugar to taste, turn on medium heat.
Bring the juice to the first signs of boiling. Remove foam with a slotted spoon.
As soon as the first bubbles appear, turn off the fire.
Pour into warm sterilized jars, seal.
Cool upside down under a warm blanket.
Store in a cool place.
Apple juice for the winter at home "With pulp"
Apple juice with pulp for the winter is tasty and healthy. It contains more dietary fiber, which means more benefits for the intestines.
Ingredients:
One and a half kilograms of apples;
Two glasses of water;
Sugar syrup to taste (one to two glasses).
Cooking method:
Peel and seed apples.
Cut into slices.
Transfer the apple slices to a large saucepan, preferably enamel, and add water.
Wait for it to boil, boil for fifteen minutes.
Puree apple pulp in a meat grinder or blender. Pass the apple base through a meat grinder twice, for greater tenderness.
Combine applesauce and sugar syrup and place on the stove.
As soon as the mashed potatoes boil, mark for five minutes.
Cool the mass a little and rub the puree again. It is best to use a frequent metal sieve.
Bring the mass to a boil again, immediately pour into warm jars and seal.
Apple juice for the winter with zucchini
Apple mixes are a wonderful and healthy way to diversify the drink, giving it a different color and taste. In addition, the second ingredient provides additional benefits to apple juice, which means it is much more effective in terms of health. The first option is apple and zucchini.
Ingredients:
Two kilograms of zucchini;
Two kilograms of apples;
Two grams of citric acid;
A pound of sugar.
Cooking method:
Peel the zucchini of coarse skins, internal fibers and seeds.
Prepare apples by peeling and core cutting.
Cut the zucchini and apples into pieces, squeeze the juice out of them.
Pour the mixture into a saucepan and place over medium heat.
Pour grains of citric acid and sugar into the heated liquid.
Boil the juice for ten minutes.
Pour into sterilized jars, seal, cool.
Store in the dark and cool.
Apple juice for the winter with pumpkin
An unusual and very healthy apple juice for the winter is obtained by mixing it with pumpkin juice. Orange festive color, delicate delicate taste and rich aroma make you fall in love with this wonderful drink. The ratio of apples to pumpkin can be anything. The classic option is to take one part of the prepared pumpkin for one part of the prepared apples. Add sugar at your discretion.
Ingredients:
One and a half kilograms of apples;
The same amount of pumpkin;
Cooking method:
Chop juicy apples without spoiled places.
Peel and chop the pumpkin too.
Squeeze out the juice.
Pour fresh apple and pumpkin juice into a cooking container, put on medium heat.
Skim off the foam.
When the liquid is hot, add sugar. If the pumpkin and apples are very sweet, then no additional sweetening is required.
After the juice boils, it must be poured into jars, sealed and completely cooled.
Move to dark cool place to save.
Apple juice for the winter with pear
The most delicious, aromatic, light apple juice is obtained by mixing it with pear juice. You need to add sugar to taste, or even do without sweetening.
Ingredients:
One and a half kilograms of apples;
One and a half kilograms of pears;
Cooking method:
Rinse dense juicy apples and cut into small slices.
Treat pears in the same way.
Remove crushed or damaged parts and do not use. The cores can be left.
Squeeze out the juice.
Pour it into a container and bring to a boil.
Be sure to remove the foam with a spoon or slotted spoon.
Add sugar to taste.
As soon as the juice boils, turn off the fire.
Immediately pour the apple-pear drink into warm clean jars, seal, sue.
Remove to a cool, dark place.
Apple juice for the winter with chokeberry
An excellent, tart, sweet and sour apple juice for the winter will turn out if you mix it with chokeberry juice. Very fresh, unusual and tasty!
Ingredients:
A liter of ready-made apple juice;
A liter of black chokeberry juice;
Fifty grams of sugar.
Cooking method:
Cook the apple juice as described above.
Sort out and crush the rowan berries.
Put the pulp on the fire and warm it up for fifteen minutes without boiling. The temperature of the berry mass should be no higher than seventy degrees.
For each kilogram of pulp, pour an incomplete glass of boiled cool water.
Strain the juice through a gauze filter.
Warm up the juice to eighty degrees, strain again.
Mix apple and black rowan juice in equal proportions.
Add sugar according to your own taste.
Put on fire and after boiling, boil for five minutes.
Pour into jars and seal immediately.
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 a fragrant, immunostimulating, tasty drink.
Ingredients:
A liter of ready-made natural apple juice;
A glass of sea buckthorn juice;
Fifty grams of sugar;
Cooking method:
Boil apple juice as described above.
Crush the sea buckthorn with your hands (with gloves), a napkin or a pestle.
Transfer the berries to a saucepan, pour in water at the rate of a liter per kilogram.
Warm up the sea buckthorn pulp to sixty degrees, leave to cool completely 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 boiling bubbles appear.
Pour quickly into warm sterilized jars and seal.
Pasteurize for a few minutes in boiling water, cool.
Apple juice for the winter at home "Assorti"
Unusual apple juice for the winter can be prepared not from one, but from several additional ingredients. Very strange at first glance, but in fact a wonderful recipe for assorted fruit, berry and vegetable juice will allow you to enjoy a delicious and aromatic drink. A juicer is required for cooking.
Ingredients:
A kilogram of juicy apples;
A kilogram of hard pears;
A kilogram of ripe tomatoes;
A kilogram of ripe plums;
Eight hundred grams of sugar.
Cooking method:
Wash all components, remove seeds, stalks, cut into small pieces.
Cover everything with sugar and mix.
Place evenly in the juicer receiver and boil for an hour after the water boils in it.
Pour hot juice immediately into prepared jars.
Cover the container with lids and pasteurize depending on the volume of the can.
Cork and sue.
Store in a cool place.
- Juice pasteurization time depends on the volume of the cans. Half a liter is enough to spend fifteen minutes in boiling water. Liter cans or bottles are pasteurized for twenty minutes. A three-liter container is pasteurized for half an hour.
- Instead of sugar in cooking, sugar syrup is often used to make jam and juice. One way 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 seeds and skins do not penetrate, the juice becomes transparent.
- Use enamel cookware for juicing. It does not emit harmful substances, like stainless steel or aluminum dishes, and retains all vitamins.
White filling is one of the most juicy and delicious varieties of apples. Many love it, but trying to preserve it for a long time without conservation is not worth it - these apples will not lie until spring, having deteriorated much earlier. There is only one way to save these apples - by canning, for example, by making a compote from white filling for the winter.
Cooking features
In order for the compote to turn out to be really tasty and stand well, you should use some recommendations.
- Ripe, but not overripe apples plucked straight from the branches are best suited for compote. You can even preserve them entirely, so that later you can enjoy not only the aromatic compote, but also the taste of the apples themselves.
- Apples must be sorted out beforehand, especially if the fruit is also used for compote. If the apples are overripe or harvested from the ground, they will have to be carefully examined to cut off damaged areas. These apples are best preserved in pieces. In this case, the core should also be cut out.
- When preparing compote from whole apples, the cuttings must be removed from them. If in the future the fruits from compote will be used for making desserts, then the core can be cut out of them. If at the same time the integrity of apples is not violated, then they will look even more attractive in compote.
- It is necessary to pour compote intended for long-term storage into sterilized jars; they must be closed tightly. Only in this case the drink will last all winter without spoiling.
To give the compote a different shade, taste and aroma, you can add berries, other fruits, spices to it, for example, a sprig of mint, a cinnamon stick.
Recipe for compote from whole apples without sterilization
- white filling - 1 kg;
- sugar - 0.25 kg;
- water - 2-2.5 liters.
Cooking method:
- Sterilize the 3 liter jar.
- Select apples that are small, flat, not wrinkled, and free from rot. Remove the cuttings. Rinse the apples very well and wipe off with a clean napkin. Cut the core if desired. Fold the white filling into the jar.
- Pour a glass of granulated sugar into the jar.
- Boil water. Fill the jar halfway with boiling water.
- After 10 minutes, bring the remaining water to a boil and fill the jar to the brim.
- Roll up the can, turn it over. Cover with a blanket and leave to cool underneath.
- When the compote has cooled down, store it in the pantry.
The recipe for making a compote from whole apples of white filling without sterilization is simple, but this does not affect its safety. A drink made this way is well worth it until spring.
Sliced \u200b\u200bapple compote without sterilization
- white filling - 0.8 kg;
- sugar - 0.4 kg;
- water - how much will go into the jar.
Cooking method:
- Go through the apples, wash, cut off all damaged areas. Cut the apples in half or 4 pieces and cut the core. Place the apples in a sterilized 3-liter jar.
- Pour boiling water over the apples, cover with a sterilized lid, wait 10 minutes.
- Drain the water into a saucepan, add sugar, bring to a boil and pour back into the jar.
- After 5 minutes, pour the syrup back into the saucepan, bring to a boil and boil for 5 minutes.
- Pour the syrup over the apples again. Close the jar hermetically with a metal lid.
- Put the jar with the lid down, wrap it up. Remove for winter after 24 hours.
This recipe allows you to use white filling, not only collected from a branch, but also fallen. If all damaged areas are removed from apples, then the compote will not deteriorate, even if it is made without sterilization.
White filling compote with spices and wine
- white filling - 1 kg;
- sugar - 0.25 kg;
- dry white wine - 100 ml;
- water - 1 l;
- cinnamon - 1 stick;
- cloves - 5 pcs.;
- zest - from 1 lemon.
Cooking method:
- Sort and rinse small apples well, let the water drain from them.
- Boil water, add sugar to it, boil for 5 minutes.
- Dip the apples into the syrup, boil them in it for 10 minutes, remove with a slotted spoon and place in two liter jars, previously sterilized.
- Strain the syrup, put cloves, cinnamon and lemon zest (grated) in it, pour in the wine.
- Boil the syrup for 5 minutes and pour over the apples.
- Seal the jars, put them upside down, wait for them to cool. For better preservation, they can be wrapped in a blanket.
- After the cans of compote have cooled, remove them for the winter.
The taste and aroma of this drink are such that they are surprisingly reminiscent of mulled wine. To emphasize them, it is better to serve this compote warmed up.
White liqueur compote with oranges
- white filling - 1 kg;
- sugar - 0.25 kg;
- water - 4 l;
- orange - 0.5 kg.
Cooking method:
- Sterilize 5 liter jars.
- Wash the apples, cut into slices.
- Wash the oranges and slice, without peeling, into semicircles.
- In each jar, place a fifth of the prepared apples and 4-5 slices of orange.
- Boil water, pour into jars. Cover the jars with lids, wrap with a blanket and leave for 15 minutes.
- Drain the water into a saucepan, boil again, and pour over the jars. Cover the jars, like the first time, and wrap them in a blanket.
- Pour the water from the jars into the pot again, add sugar to it and boil for a few minutes.
- Roll up the cans, put them on the lids, cover with a blanket.
- Put it back in the closet after 24 hours.
Compote of white filling with oranges has a unique aroma and taste, it will leave few people indifferent.
Compote of white filling and cherries
- white filling - 0.5 kg;
- cherry (with seeds) - 0.25 kg;
- water - 2-2.5 l;
- sugar - 100 g.
Cooking method:
- Wash the berries and place in the bottom of a 3 liter sterilized jar.
- Go through the apples, wash, cut into slices.
- Place the apple wedges on top of the cherries.
- Pour boiling water into the jars, wait half an hour.
- Drain the water into a saucepan, add sugar to it and cook the syrup until the sugar is completely dissolved.
- Pour the boiling syrup over the white filling and the cherry.
- Close the jar tightly with a metal lid, and put it upside down.
- Wrap the jar in a blanket, put it away in a day for the winter.
Cherries will give the compote a red color and delicate aroma, as well as sourness. The compote is not too sweet and not too high in calories.
White filling compote belongs to the drinks that almost everyone likes. It is not difficult to cook it, especially since it can be done without sterilization - subject to the technology, this tasty preparation can stand all winter at room temperature.
Summer is left behind, and here it is - a blessed autumn apple season! When ripe red, green, yellow and sunny-striped apples migrate from the trees to baskets, bags and boxes and travel by all imaginable means of transport to our houses and apartments. And when a rare mistress does not grab her head - what to do with this huge mountain of chubby fruits splashing with ripe juice! What to do with them?
What apples will "live" until spring
Of course, half of it can be stored in the ground, basements and cellars, this is described in detail in the article and described in the video. But from the rest of the apples, you can make dozens, if not hundreds of different blanks!
Today we will share with you ideas of how best to process the apple harvest and make the most varied and win-win in taste and originality winter "apple" preparations. So, which apples will definitely survive until spring?
Dried apples
Suitable for drying all varieties of apples, which makes this harvesting method extremely convenient. There are no restrictions either on the shape of the fruit, or on the color, or even on the integrity - any apples damaged by a worm, hit or wounded, can be cleaned of defects and used for drying. You can dry apples:
- on open air
- in special
- in electric ovens
- in gas ovens.
Pickled apples
The process of urinating is simple, it resembles and.
The easiest recipe for peeing apples
For the brine you will need:- water - 5 l;
- sugar - 200 g;
- salt - 1 tbsp. spoon with a slide.
- Put blackcurrant and cherry leaves in a 3 liter jar, on them - apples with tails, shifting each layer of fruit with leaves.
- Pour with brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
- After the foam that appears has settled, you can close the cans with nylon lids and put them out in the cold. After 2 months, the apples will be fully cooked.
In the next video, Father Hermogenes, the cook of the Danilov Monastery, will tell you how to cook pickled apples in honey water:
3, 4, 5. Puree, jam and marmalade
Puree from apples is a delicate, airy product that is one of the first in life to be given to a baby of infancy and which will be present in the diet of almost every person until old age.Mashed potatoes are prepared quickly and easily.
Applesauce
- apples - 2 kg;
- sugar - 150-200 g.
- Pour apples peeled from the peel and cores with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes. (depending on the apple variety, the early ones boil faster).
- Once the apples are boiled, put them in a colander and let the water drain.
- Add sugar to the remaining pulp and cook for 5 minutes, stirring occasionally. The density of the puree can be regulated with the help of apple broth, which has dripped from the apples.
- While hot, put in sterilized jars and roll up. Turn onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 liter jars of puree are obtained.
Here's how you can make sugar-free puree:.
If you continue to boil the applesauce, it will thicken and turn into another product - jam. As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the volume. Correctly cooked jam is perfectly stored without any sealing, for this sugar it must be at least 60-65%.
For cooking you will need:
- apples - 1 kg (weight for already peeled apples);
- sugar - 500 -700 g.
- Add sugar to the mass rubbed through a sieve (or in a blender) and cook, stirring occasionally, over medium heat for 15 minutes. up to an hour, depending on the density that is needed.
- Put hot jam in prepared and heated jars and roll up. To cool, turn over onto lids and wrap.
For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.
Marmalade
! The more sugar - the thicker the marmalade!Apple maremelade
The cooking principle is the same as for jam. But for marmalade it is recommended to put a bag with peel and apple "cores" with seeds in the water where apples are boiled - they contain the most pectin, which will help to solidify the marmalade. After boiling, the bag is removed, and the apples are wiped and, after adding sugar, boiled down to the desired density.
Fruit jelly can be soft and dense. To get leaf marmalade, it is transferred into flat molds and either left in the air for drying, or dried in an oven at a temperature of 50 ° C for 1-1.5 hours.
6 and 7. Preserves and jam
- everyone's favorite delicacy. Considering the huge number of apple varieties, it itself already turns out to be different every time, and if we take into account the imagination of our housewives, then it is clear that in winter there will be something to gasp for!We offer an original recipe for apple jam, where the additions to apples are very non-standard.
Apple Jam with Walnuts and Spices
For cooking you will need:- apples - 1 kg;
- walnuts - peeled 150 g;
- lemon - 1 medium;
- sugar - 180 g;
- bay leaf - 2 leaves;
- black peppercorns - 3 pieces.
- Cut the apples into small slices, cover with water, add a little lemon juice and a few lemon slices, all the sugar and bay leaf and, without stirring, cook over low heat for 10 minutes.
- Then take out the lemon and bay leaf, add chopped walnuts and cook for another 15 minutes. At the end, if desired, add peppercorns.
In the next video, there is a recipe for an amazing and also unusual apple and banana jam:
And here are some more interesting variations from our fellow summer residents: Jam is prepared in the same way as jam. Only boil until the syrup acquires a jelly-like consistency. Classic jam contains up to 65% sugar, then it keeps well.
8. Apple compote
Compotes are undoubtedly the most popular drinks that are harvested for the winter.
They are prepared in several ways:
- Option 1. In boiling syrup for 2-3 minutes. boiled sliced \u200b\u200bapple slices, placed in sterilized jars and poured with boiling syrup. For a 3 liter jar, add 1-1.5 cups of sugar.
- Option 2... Put prepared apples in jars (whole, halves, slices, plates), on a third of the container, pour boiling water for 5-8 minutes. for warming up. Drain water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot fill. Sugar for a 3 liter jar - 200-300 g (to taste).
- Option 3... Place apples in jars, pour warm water and pasteurize at a temperature of + 85 ° С: 1 liter jar - 15 minutes, 3 liters - 30 minutes. You can do it without sugar.
For cooking you will need:
- apples - 0.8 kg;
- water - 1 l;
- sugar (honey) - 100 g;
- pressed yeast - 10 g (or dry rye bread 20 g).
- Grate apples on a coarse grater, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of + 20-30 ° C with occasional stirring with a wooden spoon.
- Then strain, add more honey or sugar if desired at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
- Filter the finished vinegar, store in the refrigerator.
11 and 12. Pouring and tincture
No wonder they say that a summer day feeds a year. And in the example with apples - a summer day can not only feed, but also drink. And not only with juice and compote - apples make a wonderful homemade alcoholic drink. Moreover, it can be prepared both with alcohol (vodka) and with the help of natural fermentation. It is believed that sour apple varieties are the most suitable for this purpose, as they are more juicy.There are so many juicy apples that can be made and mashed potatoes, marshmallows, pies, and jam! You can cook compote, but you will save most of the vitamins if you prepare apple juice!
Harvesting is best done at the end of the season when you have enough fruit to process. Of course, first of all, the hostesses devote themselves to various primary preparations, such as jam or apple chips, depending on desire and personal preferences. But the remaining apples can be turned into juice: due to the lack of long-term thermal treatment, all vitamins will be preserved in it.
How to choose apples for juice?
It is important to select the right fruits so that they are juicy and sweet. You need a late August harvest, it is he who is rich in vitamins and filled with moisture. For juice, you can choose the following varieties:
- Antonovka
- Antaeus
- Imant
- Kovlenkovsky
- Strafling
- White filling
- Nizhegorodka
- Anuxis
Choose large and hard fruits, overripe apples will not give a lot of juice, it is better to put them on jam. Small apples such as ranetki are also not suitable for juice, more fuss with them.
Apple juice for the winter: recipes
For you, there are several recipes for cooking, various in terms of technology. You can choose any to your taste!
Apple juice for the winter through a juicer
A juicer will greatly simplify the cooking process and a similar device is already available in many kitchens. To make the juice, you will need 5 kg of apples and 100 g of sugar.
- Peel the apples from seeds and cut into several pieces, send to the juicer.
- To prevent the resulting juice from darkening, you can add a few tablespoons of lemon juice.
- The resulting juice must be heated to 95 degrees, but not boiled! That is, after the first bubbles appear, immediately turn off and add sugar.
- Prepare containers for pouring, these can be glass jars or bottles. Be sure to wash and sterilize them thoroughly.
- Pour the still hot juice into the containers and close the lid tightly.
- Store in a cool, dark place.
If the juice is too concentrated, you can dilute it with water just before drinking.
Homemade apple juice from Anuxis variety for the winter
Apples of this variety are distinguished by their meatiness and juiciness, so you can get excellent juice from them. To prepare 3 liters of juice, you need 2 kg of apples, a liter of water and a glass of sugar.
- Peel the apples from seed pods and cut into small pieces, chop in a blender
- Heat water and add sugar, bring to a boil
- Combine apple mixture and sugar syrup and stir well
- Pour the resulting syrup into prepared containers
- Close the lid tightly
- After cooling, remove to a dark and cool place.
Apple juice in a juicer for the winter
The juicer will do everything you need for you, so it is very convenient to prepare for the winter:
- Peel the apples, cut into large wedges
- Pour water into the bottom of the juicer and put apples into the top
- Place a glass container under the drain tube and wait until it is full
- At the end, close the lid tightly
Apple juice with pulp for the winter
For lovers of juice with pulp, the following recipe is suitable:
- Cut and peel apples, it is better to choose fleshy varieties such as White filling or Antey.
- Transfer the apples to a saucepan and cover with water, leaving 3 cm on top.
- Place the saucepan on the stove over low heat, bring to a boil and stir constantly until the apples are tender.
- Remove the pan from the stove and let cool.
- Wipe the resulting mass through a metal sieve and roll the juice with pulp into jars.
Apple juice without pulp for the winter
To get juice without pulp, it is enough to pass the apples through a juicer and remove excess foam. You can also strain the juice through cheesecloth or a fine sieve.
Pumpkin and apple juice for the winter
You can diversify your apple juice recipe by adding:
- pear
- cinnamon
- orange
- celery
- pumpkin
To prepare pumpkin-apple juice, you will need 2 kilos of apples, a kilogram of pumpkin, 2 oranges, 250 ml of water and a glass of sugar.
- Peel the pumpkin and the fibrous pulp, cut into cubes and transfer to a saucepan, cover with a glass of water. Bring to a boil over low heat and simmer until the pumpkin is tender.
- Peel the oranges and use a juicer to juice.
- Chop the apples and pass them through the juicer.
- Add citrus juice to the boiled pumpkin and grind the mixture with a blender.
- Add sugar and apple juice to the resulting mixture, put on medium heat and heat to 95 degrees.
- Pour into prepared containers and let cool.
Canning apple juice for the winter
Basic rules for conservation:
- the jar must be clean and sterilized
- after seaming, the jar must be turned over and put with the lid down
- cover hot cans with a blanket so that they cool evenly
- store glass jars with juice in a dark and cool place
What to do with the remaining cake?
During the juicing process, a very large waste remains in the form of cake or pulp. It can also be used to make a delicious and easy dessert.
Charlotte:
- Beat 3 eggs with a glass of sugar
- Add two glasses of oilcake, a glass of kefir, 2 glasses of flour, a spoonful of soda to the resulting mixture
- Mix everything thoroughly and bake at 180 degrees for 30 minutes
Paste:
- Bring a glass of cake and 3 tablespoons of water to a boil
- Then spread the resulting mass on a sheet of parchment.
- Place in the oven for 2-3 hours
Jam:
- Mix a kilogram of cake and a glass of water in a saucepan and bring to a boil
- Add 800g sugar and stir until thickened
- Pour into jars and let cool
Summer preparations will allow you to get the necessary vitamins even in winter. Juicing will not take much of your time and you can enjoy this drink on cold evenings
Video: How to cook apple juice for the winter?
