Apple juice for the winter recipes with sugar. Apple juice in a juicer for the winter

Almost every inhabitant of our country is looking forward to the arrival of summer. Warmth and sunlight have a beneficial effect on the body, but the most important advantage of the summer season is the abundance of fresh fruits and vegetables. Sweet fruits bring great benefits to the body, saturating them with vitamins of various groups and microelements necessary for health. The last month of summer, August, is especially rich in juicy apples. Canning juice from them is a great alternative to buying similar store-bought products. Most housewives have such a device as a juicer. With it, you can prepare fruits for the winter. A few recipes below will show you how to make healthy and delicious apple drinks yourself.

Why we preserve these particular fruits

Apple fruits are rich in dietary fiber, potassium, ascorbic acid, polyunsaturated fats, a number of B vitamins, phosphorus, calcium and iron. A drink from them is useful for baby food, since a large amount of sugar is not used for its preparation. It has a beneficial effect on the body of people with problems with the cardiovascular system, iron deficiency anemia, diseases associated with digestion, hypertension and atherosclerosis.

For canning, apples of various varieties and degrees of maturity are used. In addition, there are preparations where vegetables, for example, tomatoes, are canned with apples or in juice from them.

Recipe for canning apple juice from a juicer

Ingredients:

• ½ kg of granulated sugar;
• 5 kg of apples.

Cooking:

1. Wash apples, dry and cut into several pieces;
2. With a knife, remove damaged and overripe parts of the peel;
3. Cut out the part containing the seeds from the fruit. If the seeds are not removed from the fruit before canning, the juice will ferment over time, and its taste will deteriorate;
4. Place apples in juicer. Remove abundant foam from the resulting juice with a spoon or remove it during cooking;
5. Pour the liquid into a bowl suitable for cooking and put on a small fire;
6. Bring to a boil and immediately turn off the stove. You can not boil the workpiece in order to avoid the loss of trace elements contained in fruits;
7. If the apples are too sour, add the required amount of granulated sugar. If the drink turned out to be sweet enough, the addition of sugar can be completely excluded;
8. Prepare bottles or jars. To do this, sterilize them with steam or place the jars in the oven for 10 minutes (preheating is not required), sterilization in the microwave for 3 minutes is also possible;
9. Pour the drink into warm bottles and close the lids;
10. A basement or cellar is ideal for storing the workpiece. If they are not available, you can store the fortified drink in any cool, dark place, such as a pantry.

Steam sterilization is ideal. If for some reason this method is not possible and you are sterilizing the jars in the oven, the temperature should be set to 120 degrees. When sterilizing in the microwave, the temperature should be maximum.

Apple-carrot juice without pulp

Ingredients:

• 1 ½ kg carrots;
• 5 kg of sweet and sour apples;
• Sugar sand.

Cooking:

1. Thoroughly wash the fruit, remove the skin with a knife;
2. Wash the carrots well with a hard sponge or brush;
3. Pass apples through a juicer. Do not remove the foam that has appeared, but leave it for compaction;
4. Place carrots in juicer. Pass the resulting liquid through several layers of folded gauze to clear unnecessary pulp;
5. Remove foam from apple juice and pass it through gauze just like carrot juice;
6. Pour the liquids into one bowl, mix well and put the pan with the mixture on the fire;
7. If the preparation turns out to be too sour, stirring well, add granulated sugar. Make the mixture homogeneous;
8. Heat the liquid to a temperature of 90 degrees. When the sugar is completely dissolved, turn off the heat without bringing to a boil. Pay attention to the appearance of bubbles in the pan. When their formation begins, the stove can be turned off;
9. Sterilize jars or bottles in a convenient way (for example, in the oven, microwave or using steam). Conservation also includes the sterilization of lids;
10. Pour the liquid into dry bottles and tightly close the lids;
11. Turn the cans of drink upside down to check how tightly the cans were rolled up;
12. Wrap the blanks with a warm cloth or blanket. Place in refrigerator or cool pantry.

Apple juice is a highly concentrated drink. To avoid digestive problems, the juice must be diluted.

pasteurized apple juice recipe

This recipe involves preparing a drink without the use of sugar and water.

Ingredients:

• Light skinned apples.

Cooking:

1. Sort fruits, wash and dry with a towel;
2. Cut the fruit into slices, put in a juicer and squeeze the juice out of the apples;
3. Pour the juice filtered through cheesecloth into an enamel bowl;
4. Put the pan on medium heat and heat until bubbles appear in the liquid (about 85 degrees);
5. At this temperature, heat the drink for five minutes;
6. Sterilize the jars in a water bath, boil the lids for them;
7. Pour the juice into jars (or bottles), close with prepared lids;
8. In a separate pan, heat water to 60 degrees;
9. Place jars of juice in this pan and pasteurize at a temperature of 80-85 degrees. The duration of pasteurization depends on the capacity. Within 12 minutes, pasteurized jars with a capacity of 0.5 liters, liter - 15 minutes, 3-liter - 20 minutes;
10. Close the pasteurized jars tightly and place them back in the same container;
11. Remove the pot from the heat, remove the lid from it. In this form, subject the blanks to cooling.

It is helpful to drink a little drink between meals or before meals.

Tomatoes in apple juice

Ingredients:

• 2 kg of selected tomatoes;
• 1 liter of apple juice;
• Sugar and spices optional;
• Table salt - 1 tbsp. l.

Cooking:

1. Rinse the tomatoes thoroughly and cut the stalks out of them;
2. Place whole or chopped apples in a juicer and make juice;
3. Put the liquid on the fire, add salt and, if the mixture turns sour, add granulated sugar. Boil;
4. Put the tomatoes in jars prepared in advance and pour boiling apple juice;
5. If desired, you can add a fragrant aroma to the workpiece by putting greens and spices in jars;
6. Heat water in a separate saucepan;
7. Place the jars in the bottom of the pot and bring to a boil. The process should last approximately 8 minutes;
8. Close the blanks tightly with lids, put in a dark place.

Apple-pumpkin juice with lemon

Ingredients:

• Apple fruits - 1 kg;
• Peeled pumpkin - 1 kg;
• Sugar - 1 glass;
• Citric acid - 10 k.

Cooking:

1. In a juicer, prepare pumpkin juice, and then apple. Juice from apples run through a juicer can darken quickly. An unpleasant brown tint appears due to the fact that the iron contained in the fruit oxidizes when it comes into contact with air. To avoid this phenomenon, a little lemon or citric acid can be added to the liquid;
2. Pour juices into one bowl, add sugar with lemon;
3. Bring the mixture to a boil and cook for 10 minutes, stirring constantly;
4. Pour into clean bottles, close tightly with lids, let cool;

Store in a pantry or other cool place.

Apple juice from a juicer for the winter (video)

Apple juice, despite a lot of useful qualities, has several contraindications for use. The amount of drink drunk per day should not exceed 1 liter, so as not to provoke the appearance of allergic reactions. People with increased acidity of the stomach and other diseases of the gastrointestinal tract should stop using a concentrated product.

Drinking a glass of apple juice every day will help to avoid beriberi for both adults and the smallest. The blanks retain almost all the useful substances contained in the fruits and will help to enrich the body with the necessary microelements even in winter days.

Take care of your health from a young age ... And fruits and vegetables from the summer! And don't just take care of it, but prepare it. Yes, more. Indeed, in winter, the body needs useful substances, a full range of vitamins and a whole palette of pleasant gastronomic experiences. Prepare homemade apple juice for the winter in jars - and delight each family member with all the above benefits.

And look for simple step-by-step recipes with photos and videos in our convenient selection. Preparing pure apple juice with and without pulp at home, making apple-carrot, apple-pumpkin juice through a juicer, brewing a vitamin drink with spices in a juicer and much more ...

Classic apple juice at home for the winter

You can prepare classic juice for the winter at home from a variety of apple varieties. However, it is not recommended to use exclusively sour or tart fruits. The taste of the finished drink will turn out to be not entirely pleasant, and excessive acids will lead to painful heartburn. An ideal 100% apple juice should be brewed from varieties Gala, Vita, Golden, Snowy Calvin, Glory to the winners, Malinovka, Macintosh, Champion.

The necessary ingredients for harvesting classic apple juice for the winter

• fresh apples - 10 kg
• sugar - to taste

Step-by-step preparation of traditional apple juice for the winter at home

Wash fresh (preferably homemade) apples, peel them from the cores, stalks and all spoiled areas. Cut the pulp so that the pieces fit easily into the neck of the juicer.

Run the apples through the juicer. Make sure that the containers of the device are thoroughly washed and wiped dry.

At the same stage, any other additional components can be processed in the juicer. For example, celery, pears, pumpkin, if they are indicated in the recipe for the workpiece.

Wash large or small jars in a soda solution, rinse and bake in the oven at 100C. Boil the lids in clean water.

Remove all the foam from the squeezed juice. Pour liquid into jars without straining. Juice with pulp is more useful and nutritious.

Add 1 teaspoon to 2 tablespoons of sugar to each jar. Focus on your own taste preferences.

On a note! If the juice for the winter is made from sweet varieties of apples, you can do without sugar at all. So the drink will turn out not only tasty and natural, but also low-calorie!

Place jars of juice covered with sterile lids in a wide saucepan. Fill the vessel with water up to the "shoulders" of the cans. Pasteurize the workpiece over medium heat for 10 to 20 minutes.

After the time has elapsed, carefully remove the jars from boiling water, substituting a plate or board under the bottom. Roll up classic apple juice at home for the winter with a special key. Wrap the workpiece in a blanket and leave until the morning.

How to make juice with pulp from apples without a juicer

Natural apple juice is prepared in one of several possible ways. Most often, the fruits are passed through a Soviet or modern juicer. The squeezed liquid is pasteurized in jars or brought to 95C in a saucepan. Housewives wise with life experience also use juice cookers - devices that languish fruits for a couple and thereby withdraw the maximum of a healthy drink. But even without these two kitchen machines, you can make juice with pulp at home. It is enough to grind the fruit on a fine grater or scroll in a meat grinder, and then squeeze through 2-5 layers of gauze.

Necessary ingredients for harvesting apple juice with pulp without a juicer

• sweet apples - 10 kg
• cinnamon - to taste

Step-by-step preparation of natural juice from apples with pulp for the winter without a juicer

Wash juicy and ripe apples of sweet varieties thoroughly in two waters, peel them from the stalks and cores.

Grate the fruit along with the peel on a fine or medium grater.

Fold the apple mass on 1-2 layers of clean gauze, fold the ends, forming a neat bag. By pressing on the gauze bag, squeeze out all the juice from the fruit. Hang the cake over a bowl of liquid so that all valuable residues are collected.

On a note! The more layers of gauze you prepare for squeezing the juice, the less likely it is that the pulp will remain in the drink. So, with the density of the "bag" it is better not to overdo it.

Pour the apple juice into a clean enamel saucepan and simmer for 10-15 minutes without bringing to a boil. Turn off the burner from time to time so that the temperature of the liquid does not exceed 90C - 95C. Add cinnamon powder of your choice to your drink.

Wash three-liter or two-liter jars with soda, rinse and sterilize over steam (in the oven, in boiling water). Also treat the lids with high temperature.

Pour pasteurized juice with apple pulp without a juicer into a clean container, roll up the lids until winter. Keep the workpiece "under the casing" for 8-10 hours. Then move to a permanent storage location.

Delicious apple juice for the winter at home through a juicer

It would seem that preparing delicious apple juice for the winter through a juicer is the easiest type of harvesting at home. But even in such a primitive business there are pitfalls: it turns out that the apparatus is different for the apparatus! If juicers of Russian or Belarusian production can easily process several kilograms of apples in half an hour, then an overseas device is only suitable for squeezing 2-3 fruits per glass of fresh drink. And after - requires a long rest. In addition, foreign juicers, unlike the "Soviet" ones, do not leave dry cake, but liquid slurry. Translating thereby useful products.

See video recipes on how to prepare delicious apple juice for the winter at home through a juicer:

Natural apple juice through a juicer for the winter at home

Juice cookers have been known to cooks since Soviet times. And, meanwhile, they still remain in the active kitchen arsenal of thousands of housewives. Which is not at all surprising!

• juice from a juicer does not need additional heat treatment before seaming;
• the pulp left after evaporating the juice can be used to make jam;
• an open can of drink is stored in the refrigerator for at least 7-10 days, and not 2 days, as in options with other harvesting methods;
• natural apple juice through a juicer for the winter is very easy to prepare at home, without wasting energy on pre-twisting or grinding fruits.

Necessary ingredients for natural apple juice through a juicer for winter

• juicy apples
• granulated sugar (if apples are sour)

Step-by-step instructions for harvesting natural apple juice for the winter through a juicer

Select the juiciest and ripest apples. Spoiled or sluggish fruits are best set aside for other types of blanks. They will not give a sufficient amount of juice, but they are likely to spoil the quality of the product.

Wash all suitable apples in several waters, cut into slices, remove cores and roots.

Take out and prepare the juicer. Keep fruit and liquid containers clean and dry. No foreign odors should be present in the device.

Pour water into a clean juicer. After boiling, pour the apples on the top tier. When the fruits are softened, sprinkle them with sugar in an amount depending on the acidity of the fruits. At first, the juice will begin to drip, then run in a thin stream.

On a note! The hose from the juicer should be lowered into a canning jar. The container must be sterile, since the finished juice does not undergo additional heat treatment.

Change the jar as it fills up. Use a mechanical or automatic key to roll up a container with natural apple juice through a juicer for the winter at home.

Diet apple juice - preparations for the winter without sugar

Refined cinnamon is an amazing spice. It perfectly emphasizes the taste of apples and sets off their sweetness with its own astringency. And yet - along with cloves and nutmeg, cinnamon provides invaluable benefits to the body: it speeds up metabolism, strengthens the immune system, stimulates brain activity, and destroys harmful bacteria in the digestive tract. Prepare a sugar-free dietary apple juice recipe and enjoy not only a delicious, but also a very healthy spicy drink all year round.

The necessary ingredients for harvesting sugar-free dietary apple juice for the winter

• sweet and sour apples - 4 kg
• cinnamon powder - 0.5 tsp
• crushed nutmeg - 0.5 tsp
• cloves - 5 pcs.

Step-by-step preparation of spicy apple juice for the winter without sugar

Wash juicy apples of late sweet and sour varieties in cold water. Cut each fruit into 4 parts, carefully cut out the core. Twist the fruit through a meat grinder.

Put part of the resulting apple mass on a gauze substrate. Form a bag and squeeze out all the juice. Treat the rest of the fruit mass in the same way.

Pour all the available juice into a deep enameled pan, add spices. Without bringing to a boil, pasteurize the drink at 90C-95C.

Wash jars and sterilize. Prepare the seaming lids in the same way. Diet apple juice - preparation for the winter without sugar. This means that the container must be clean enough so that bacteria do not breed in the drink.

Fill sterile jars with pasteurized juice, roll up the lids. Wrap the workpiece in a terry towel or warm blanket until it cools completely.

Apple juice with pear at home: a simple video recipe

The composition of blended apple juices and assorted juices can be listed indefinitely: apple-pumpkin, apple-carrot, grape-apple, etc. But the most delicious and popular is still the juice from ripe apples and pears, prepared by hardworking housewives from their own harvest at home. Such a drink, similarly to the previous ones, can be sweet or spicy, with or without pulp, light or concentrated.

Watch how to make apple pear juice at home in a simple video recipe:

Vitamin apple-carrot juice - canning at home for the winter

Making homemade juice is the most convenient and practical way to harvest for the winter. And especially, such a plentiful harvest as apples and carrots. Of course, they can be carefully packed in wooden boxes with dry grass or sawdust and hidden in a dark basement. But after all, a glass of bright vitamin apple-carrot juice, canned at home for the winter, is much more appetizing than a wilted apple or a shriveled carrot. Is not it?

Essential ingredients for carrot-apple juice for the winter at home

• sweet and sour apples - 3 kg
• juicy carrots - 5 kg
• ginger root
• lemon

Step-by-step cooking at home according to a recipe with a photo of vitamin juice from apples and carrots for the winter

Prepare all the necessary ingredients: wash and chop the apples thoroughly, peel the carrots from the upper skin, squeeze the juice from the lemon, grate the ginger on the smallest grater.

Using any convenient method, squeeze the juice from carrots and apples. You can use a home juicer, a traditional crusher, a meat grinder, a fine grater, etc.

Sterilize the jars, boil the lids. Mix the resulting apple-carrot juice with lemon and grated ginger.

Pour the drink into the container and place the bottles with the workpiece in a pot of water. Pasteurize vitamin apple-carrot juice according to the rules of canning at home for the winter: 0.5 l cans - 10 minutes, 1 l - 15 m, 2-3 l - 20 minutes.

After the time has elapsed, remove the jars from the "pasteurizer" and roll them under the tin lids with a special key. Store your delicious vitamin drink in a cool, dark place, out of direct sunlight.

Tart apple juice with grapes - canning at home

Apple juice is useful in itself: vitamin C, organic acids, salts of potassium, magnesium, iron, phosphorus have a beneficial effect on the respiratory, digestive, circulatory system and the whole body. But in combination with fresh homemade grapes, the drink becomes miraculous at times. Tart apple juice with grapes according to home canning recipes is an amazing preparation for everyone: from kids to the elderly.

The necessary ingredients for harvesting tart grape-apple juice for the winter at home

• juicy apples - 4 kg
• pink grapes - 5 kg
• blue grapes - 1 kg

Step-by-step preparation of tart apple-grape juice at home for the winter

Wash all apples thoroughly. Cut large fruits into 4 parts, small ones into 2. Remove cores with stones.

Wash the grapes, separate the berries from the twigs.

Pass the fruit through the juicer, pour the juice into a thick-walled saucepan.

Boil the workpiece for 5-7 minutes at 90C-95C, avoiding boiling. Remove the formed foam.

Pour tart apple juice with grapes at home into sterile jars, roll up with lids. Turn the container upside down, wrap it with a blanket for the night.

Move the cooled juice to the pantry. The drink is perfectly preserved at room temperature.

Homemade apple-pumpkin juice for the winter

Pure pumpkin juice is very valuable for the human body, but not everyone admires its taste. Someone does not like the astringent structure with an abundance of pulp, others are confused by the "soapy" taste. Fortunately, there is an excellent solution to all these nuances - mix a pumpkin with an apple and prepare a multivitamin juice for the winter. The technology of its preparation is not much different from the preparations from previous recipes. Yes, and the method of storage is exactly the same.

See more about making homemade apple-pumpkin juice for the winter in the video recipe:

Homemade apple juice for the winter is the noblest preparation of the most primitive representatives of the summer-autumn harvest. A healthy vitamin drink can be made sweet and clear, devoid of any sediment. Or tart with carrot or pumpkin pulp. Having a juicer or a juicer in the arsenal, each culinary specialist will prepare at home a whole batch of a delicious drink "in cans" without much difficulty.

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Despite the abundance of juices in the store, many housewives prefer to harvest juices for the winter from the gifts of their own garden. And they do it right, because by harvesting juice on your own, you can not only be 100% sure of its quality, but also make a bouquet of different juices to your own taste. You can preserve juice for baby food or for the whole family, it can be "just" juice or juice as a remedy - there are many options.

To harvest the juice, you will have to arm yourself with some devices. It can be an electric juicer for making juice from apples, pears, carrots and other juicy but dense fruits and vegetables. To obtain juice with pulp, a meat grinder or a similar design with a special nozzle is suitable. In some farms, you can find wooden manual screw presses - the juice is squeezed dry with their help. And in urban kitchens, juice cookers most often live.

Juice obtained with a press, meat grinder or juicer can be preserved in two ways. At hot spill freshly squeezed juice is heated to 70-75°C, filtered, boiled for 2-3 minutes, poured into sterilized dishes and rolled up. For pasteurization the juice is heated to 80°C, filtered, heated again to 85-90°C and poured into sterilized jars, which are then pasteurized in water at a temperature of 85°C: 0.5-liter - 15 minutes, 1-liter - 20 minutes, 2 liter - 25 minutes, 3 liter - 35 minutes. Juice jars and bottles should be filled almost to the top to reduce the possibility of spoilage. The juice from the juicer is immediately poured into prepared jars and rolled up.

After rolling, leave the jars and bottles of juice in a dark place at room temperature for a couple of weeks - during this time, low-quality juices will definitely show themselves: the juice may ferment, become cloudy or moldy. If such an embarrassment occurs, pour the juice into a saucepan and boil for 5 minutes. Such juice cannot be re-rolled.

X homemade juices can be wounded no longer than a year in a dark, cool place. At high temperatures, the juice loses its taste and nutritional qualities, and in the light it becomes discolored or turns brown. Not fatal, but not aesthetically pleasing.

The quality of the finished juice directly depends on the quality of raw materials. To obtain juice, fresh ripe healthy vegetables, fruits and berries are used. Unripe foods have little flavor, little sugar and vitamins, and overripe produce little juice. Acidic juices are prepared with sugar or blended (mixed) with other, more aromatic and sweet juices. Different types of juice require different amounts of sugar. So, for example, for apricots, cherries, gooseberries, currants and blueberries, 100 g of sugar per 1 kg of fruit is required. For raspberries and plums, 70-75 g of sugar is enough. For pears and apples - 50 g of sugar, and the least sugar is needed to make juice from grapes - only 40 g per 1 kg of berries.

Different fruits and vegetables produce different amounts of juice. So that you do not miss the amount of containers, our site offers an approximate table of juice yield from raw materials (based on 10 kg of fruit or berries):

- apples - 4-6.5 l
- pears - 4-6 l
- cherries - 4-6.5 l
- black currant - 5-6.5 l
- red currant - 6-7 l
- gooseberries - 4-6.8 l
- strawberries - 5-6.5 l
- raspberries - 5-6.5 l
- grapes - 5-6.5 l

The amount of juice depends on the method of obtaining it, the ripeness of the products, the variety and other factors.

You can prepare any juices for the winter according to your taste and possibilities. "Culinary Eden" offers you several recipes: both simple, one-component, and unusual blended juices. For business!

Before squeezing the juice, jars and bottles should be prepared. They should be sterilized over steam for 15 minutes. Lacquered metal lids should be sterilized in boiling water for at least 5 minutes.

For juice, it is good to choose fragrant sweet and sour apples. Squeeze out the juice, pour it into a saucepan, add sugar (according to the table or to taste) and bring to a boil. Immediately after the start of the boil, remove the pan from the heat and pour the juice into jars, roll up with sterilized lids, turn the jars over and wrap.

Grape juice. Carefully sort and wash the grapes, tear the berries from the brushes and place them in a saucepan so that they fill it ¾ of the volume. Fill the grapes with water 1 centimeter above the berries and put on fire. Bring to a boil, boil for 10-15 minutes and pour into prepared jars, filtering through a cloth. Immediately roll up, turn over and wrap.

Crush the washed strawberries with a wooden pestle, filter and pour the juice into an enamel pan. Put on fire, heat to 85 ° C and soak for 5 minutes. Pour into sterilized jars, roll up and pasteurize at 90°C for 20 minutes.

Tomato juice. Peel the rough parts of the tomatoes, cut into slices and place in an enamel pan. Put on fire, bring to a boil and boil for 5-10 minutes. When hot, wipe through a sieve, pour into a saucepan again, add salt at the rate of 10 g per 1 liter of juice and bring to a boil. Pour into sterilized jars, roll up.

Washed berries wipe through a sieve or pass through meat grinder. Add sugar to taste to the resulting mass, bring to a boil over medium heat and pour into sterilized jars or bottles. Roll up or cork, cool.

Cucumber juice with tomato paste. Rinse young cucumbers, sort and pass through a juicer. Add tomato paste to the resulting juice at the rate of 30% of the total mass (300 g of paste per 700 ml of juice). Put on fire, bring to a boil and boil for 5-7 minutes. Add sugar and nutmeg to taste, pour hot into sterilized jars and roll up.

In the same way, cucumber juice can be prepared with the addition of currant, strawberry, and raspberry juice. Cucumber and berry juice can be mixed in proportions from 30% to 50%. You can add sugar to taste.

Wash healthy elastic roots thoroughly, cut off the skin with a stainless knife, cut into slices and pass through a juicer. Beetroot juice can be blended with any fruit juice (up to 30%). Add sugar to taste, bring to a boil and pour into sterilized jars. Roll up.

Carrot juice. Squeeze juice from carrots. Mix with any acidic juice (250 ml for each liter of juice), add 100 g of sugar for each liter of juice obtained and put on fire. Bring to a boil and immediately pour into sterilized jars. Roll up.

Rinse the sorted berries, knead with a wooden crush and strain through a cloth. For each liter of juice obtained, add 100-200 g of sugar and put on fire. Heat the juice to 85-90°C, pour into sterilized jars and sterilize at 100°C: 0.5-liter - 10 minutes, 1-liter - 15 minutes.

Roll up. You can do without sterilization, just bring the juice to a boil and pour it into sterilized jars.

Sea buckthorn juice in a juicer. Place the berries in a juicer, add sugar at the rate of 250 g per 1 kg of berries and prepare the juice. Pour it hot into jars and roll up. During storage, a layer of sea buckthorn oil forms on the surface of the juice - before use, it can be drained and used for medicinal purposes or shaken and drunk with juice.

Pour the cherries with a small amount of water, put a flat plate of a smaller diameter than the pan into the pan, put oppression on it, put it on the fire and warm it up without boiling. When the berries are soft, strain the juice through a cloth and pour into sterilized jars.

Plum juice with pulp. Remove the stones from the plums, put in a saucepan and heat over low heat until completely softened. Wipe through a sieve, add sugar at the rate of 50-100 g per 1 kg of plums. Bring the juice to a boil and pour into sterilized jars, reaching 1-2 cm to the brim. Put to sterilize in boiling water: 0.5-liter - 7 minutes, 1-liter - 10 minutes.

Blackberry juice. Crush the sorted and washed blackberries with a wooden pestle, filter and put on fire. Heat the juice to 90-95°C and pour hot into jars, roll up, turn over and cool.

Apricot juice with pulp. Wash the apricots and blanch in boiling water for 10 minutes until soft. Rub through a sieve with a wooden spoon. Prepare sugar syrup (160-180 g of sugar per 1 liter of water): boil, filter through a thick cloth. Add the resulting syrup to the apricot mass at the rate of 100 ml of syrup per 900 ml of apricots, mix thoroughly, bring to a boil and pour into sterilized jars. Sterilize in boiling water: 0.5 liter - 25 minutes, 1 liter - 40 minutes.

In the same way, you can make juice from plums and peaches.

Disassemble the pomegranate fruits, removing thin partitions, otherwise the juice will turn out bitter. Extract juice with press, stirring the pulp several times. Filter the resulting juice and heat to 95 ° C, add sugar at the rate of 100 g per liter of juice, mix and pour hot into sterilized jars. Roll up. During long-term storage, a precipitate forms on the bottom of the cans and the juice becomes discolored. Before use, do not shake it, but carefully drain it from the sediment.

Prepared in a juicer. Add sugar to the berries at the rate of 100 g of sugar per 1 kg of currants. Pour the finished juice, roll up.

Juice from chokeberry and apples. Mix chokeberry and apples in arbitrary proportions (to taste, since chokeberry juice is quite tart and not aromatic). For sweetening, add 40-60 g of sugar per 1 kg of mixture. Put the food in the juicer. Pour the finished juice into sterilized jars, roll up and place upside down.

Rosehip juice with sugar. Put the prepared berries together with sugar in a juicer. Sugar should be taken in the amount of 25-30 g per 1 kg of berries. Pour into sterilized jars, roll up. Rosehip juice can be blended with other juices, such as red currant juice, in a 50/50 ratio.

Rowan juice with sugar. Wash the berries and let the water drain. Put in a small container, add a little heated boiled water and mash with a wooden pestle. Warm up a little and squeeze. Add sugar at the rate of 250-300 g of sugar per 1 liter of juice, heat to a temperature of 80 ° C and pour into sterilized jars. Place to sterilize at 90°C for 20 minutes. Roll up, turn over.

Sort the berries, wash them thoroughly, put them in a juicer and add sugar at the rate of 150-200 g per 1 kg of berries. Pour the finished juice hot into sterilized jars and roll up.

This is just a small fraction of juice recipes for the winter. Your fantasies can only be limited by your capabilities. Do-it-yourself juices for the winter will only benefit you.

Good luck preparing!

Larisa Shuftaykina

With the advent of autumn, the question becomes more and more relevant: how to preserve apple juice? After all, this time of year is always famous for the large harvest of this fruit. Of course, fresh berries and fruits have the maximum benefit and taste. But, unfortunately, you can not enjoy the freshness for long. And what can be tastier than apple or other juice prepared by yourself? Juice can be preserved from one fruit, or by combining several options. The very same process of conservation of juice is quite simple. It is enough to follow the recipe and all the recommendations. Already all subsequent times will be worked out to automatism, and you won’t have to peep into preservation recipes.

Where to start conservation?

To make it tasty and healthy for the winter, you must follow all the stages of conservation. When preserving juices at home, it is worth going through the preparation of the juice itself, its heat treatment and preservation itself. So, the preparation of juice consists in squeezing or pressing it. For this you can use:

• Juicer;
• meat grinder;
• Wooden pusher.

For apples, the most suitable option is a juicer. These fruits are very hard, and using a meat grinder can be difficult. In addition, the juicer saves time, because push-ups are very fast, without much effort. In order to squeeze all the juices out of the fruits as much as possible, it is recommended to grind them a little and warm them in a water bath. Very often it is apple juice that turns cloudy, with pulp. While cherry juice has perfect clarity. If you don't like pulpy juice, just run it through filter paper a few times. To make the pulp settle, you can simply leave the juice in a cool place for a day.

Next comes the heat treatment. So, you can use two methods: pasteurization, hot spill. Following the latter option, you can save a lot of time. That is why the preservation of juice by hot pouring is very popular. So, you need to do the following:

• Heat apple juice in a saucepan to 75 degrees;
• Filter the juice
• Warm it up again
• Bring to a boil and boil for 5 minutes;
• After the time has elapsed, immediately pour into jars, roll up.

The pasteurization method involves pouring the juice into an enamel pan and heating it almost to a boil. Next, the drink must be cooled, and reheated. Still hot juice is poured into jars, and once again pasteurized for 15 minutes. The final stage of the direct preservation of the drink is quite simple. Firstly, the juice is bottled only in pre-sterilized jars. It is important to know that the juice is poured to the very top of the dish so that it does not deteriorate.

Secondly, for maximum occlusion of the jar, metal lids must also be sterilized. And finally, after cooling the apple juice in the jars, they are turned upside down and put in a dark place for a week. If during a given period of time the juice does not become cloudy, does not ferment, you can safely put the cans with a drink in a normal position, in a cool place before the arrival of winter.

Popular Apple Juice Canning Recipes

There are three main options for preparing this drink for the winter at home. To make the juice tasty, without a sharp sour taste, you need to choose only ripe fruits. If the fruit is a little spoiled, the juice may ferment and not last until winter. Such a drink will have to be poured. It is worth noting that an apple drink always turns out to be concentrated, so many people dilute it in purified water, or other types of juices.

The first option for preserving an apple harvest

In the first variant of conservation, it is necessary to pour the resulting juice into an enamel pan, heat it over a fire to 95 degrees. When heated, add sugar (1 tablespoon of sugar for every 0.5 liters of juice). If you don't have a kitchen thermometer, you can guess the temperature yourself. As soon as small bubbles begin to appear in the liquid, the drink has reached the required temperature. You can't boil the decoction. It is very important to constantly stir the juice. The resulting foam is removed with an ordinary slotted spoon. Still hot liquid is poured into jars, which should be warm. After rolling, the jars are wrapped in a warm blanket.

The second way to preserve juice from apples

For the second option, you need to prepare a large and wide pan. Raw drink is poured into sterilized jars. But, the jars should be cold, they should not be preheated. After spilling, the jars should be covered with lids, but not rolled up. Now the dishes with juice are placed in a cooked wide pan. Water is poured here, which should not reach the neck of the jars by 1-1.5 cm. Having covered the pot with the jars, put it on fire and heat the water to 85 degrees.

As soon as you have received the required temperature, the fire is reduced, and the given temperature in the dishes is maintained. The time of such heat treatment depends on the volume of cans. So, for cans up to 1 liter - 20 minutes, 2-3 liters - 30 minutes. After the required time has elapsed, each jar is carefully taken out of their pans, and the battle is rolled up. After that, as in any other case, the banks are turned over and wrapped in a blanket.

The third option for preserving an apple drink for the winter

In this case, it means boiling the liquid for 5 minutes. At the same time, it is worth noting that a fairly large part of the beneficial vitamins and minerals will be lost. But, the pleasant taste and freshness will be preserved. This option is great when using overripe apples when you doubt their high quality. When boiling, you can eliminate the likelihood of further fermentation of the drink.

So, the mass obtained during the extraction is poured into a saucepan, brought to a boil, and boiled for 5 minutes. When hot, the juice is poured into jars, hermetically sealed with lids, and turned upside down. Be sure to wrap the container with a warm blanket. After cooling, the dishes with the drink are turned over to their original position, and placed in a cool dark place before the onset of winter.

Blending apple juice

Very often, many housewives, when preserving an apple drink, also add juices of other fruits or vegetables. The combination of several juices during preservation is called blending. This helps to slightly improve the taste, bring a little more benefit from the drink. Also, it is known that apple juice is a very concentrated mass, which can have a detrimental effect on the mucous membrane of the stomach and intestines. Therefore, it is better to breed it with other juices. Very tasty and healthy apple blending options are as follows:

• Grape;
• Pumpkin;
• Carrot;
• Rowan;
• Zucchini.

Very useful for the body is a blend of apple and pumpkin. But, it is worth noting that this canned product has a specific taste. But in combination with an apple, you can get a pleasant taste. To do this, you will need to thoroughly wash the pumpkin, peel it from a dense peel, seeds and fibers. To soften the pieces of pumpkin, they are softened with steam. Next, the pulp is rubbed through a sieve or crushed in a blender. It is not necessary to pre-boil the vegetable. As a result, you will get a liquid puree, which must be mixed with apple juice. This mixture is pasteurized, poured into containers, and rolled up. The ratio of these components is selected individually, taking into account your taste preferences.

There is a very tasty recipe for apple-pumpkin juice, which is prepared quite quickly. For this you will need:

• 3 cups pumpkin puree;
• 5 large apples;
• a pinch of cinnamon;
• 1 glass of boiled water;
• 1 teaspoon vanilla;
• 50 grams of lemon juice.

Such a juice for conservation will rather resemble a liquid puree, a week of water. Apples must be removed from the peel and core, cut into circles or slices, put on the bottom of the pan. Apples are sprinkled with cinnamon, watered with lemon juice. After mixing the ingredients, water is added to the dishes. The mass is quickly brought to a boil. As soon as the mass boils, you need to muffle the fire, and cook the mixture for 45 minutes. At this time, pumpkin puree is being prepared. As soon as the apples in the pan are softened, pumpkin is added to them. To get a homogeneous mass, it is worth killing it in a blender. Vanilla is added to taste already in the blender. After mixing all the components, the mass is boiled for 5 minutes, and rolled up hot.

To prepare a blend with carrots, follow these steps:

• Carrots are peeled, washed, cut into pieces.
• These pieces are softened in a steam bath, passed through a juicer or a sieve.
• Carrot and apple juice are mixed, pasteurized.
• Hot juice is poured into jars, rolled up.

You can soften the taste of apple juice during preservation by blending with zucchini. In addition to a rather unusual pleasant taste, such canned juice will be maximally saturated with minerals, especially calcium. You can prepare such a mixture in any way that was mentioned above. Therefore, the drink is very simple, due to this it is popular.

Very tasty and healthy, do-it-yourself natural apple juice for the winter from a juicer. A fascinating process will drag out even the most dispassionate women for conservation when they prepare apple juice for the winter. The resulting product will delight all family members as a simple pleasant nectar in the morning, as well as an addition to festive dishes.

Useful properties of apples

Apples contain various vitamins and minerals, including: vitamin A, B2, C, G, potassium, iron, phosphorus, iodine, magnesium salts, folic acid and others. Regular consumption of apples strengthens the immune system, strengthens the walls of blood vessels, thereby preventing the penetration of toxins, restores strength. An apple is considered one of the fortified fruits, its beneficial effect on the body cannot be counted. But the main factors are worth mentioning: improved vision, removal of edema, a remedy for anemia, stimulation of mental activity, prevention of Alzheimer's disease and cancer, normalization of the cardiovascular system, protection against diabetes, healthy teeth and bones, and many other positive properties.

Which variety to choose?

To select apples for juice, you should start from their variety and desired taste. To get abundant pulp and less liquid, it is better to take apples with a dense structure, such as Fridom, Antey, Kosmonavt Titov, Elena. The resulting nectar will have a sweetish-sour taste. And, here, varieties are suitable for lovers of sourness: Nizhegorodka, Verbnoe, Antonovka. It is sour apples that are advised to preserve for the winter. Tannins contribute to the long-term storage of juice in jars.

Apple juice with other ingredients

It should be noted that this fruit is most useful in its raw form, but even when canned, it will not lose all its usefulness. Harvesting apple juice for the winter through a juicer has a much more favorable effect on the body than purchased juice. It is natural, without any harmful additives and preservatives.

The fruit in question is the basis for the preparation of all combined juices. Depending on the variety and the percentage of ripeness, sugar can be added to the recipe.

Apples are versatile and go well not only with other fruits, but also with vegetables. You can prepare apple juice in its pure form, as well as with the addition of raspberries, pears, currants, carrots and others.

So that novice housewives do not ask the question: “How to preserve apple juice from a juicer?”, And experienced ones must take note, below are the most common recipes for making this elixir.

To prepare juice from apples through a juicer for the winter, you do not need a lot of work and an incalculable amount of free time. It is enough to allocate one evening hour for this procedure.

Apple juice for the winter through a juicer without pulp

Ingredients:

• apples - 3 kg;
• sugar - 50 g (or to taste).

Cooking technology:

If there is no juicer, a meat grinder can act as its role. Only after that, the resulting pulp must be wrapped in cloth and placed under the press.

Some do not want to lose the precious vitamins in the fruit and the volume of the juice, so they close it with the pulp without straining. You are provided with a recipe for such a preparation.

Opaque apple juice - video

Apple juice with pulp through a juicer for the winter

Ingredients for a three-liter jar:

• apples - 4 kg;
• sugar - to taste.

About 800 grams of juice is obtained from 1 kilogram of apples. Depends on the maturity, variety and hardness of the fruit.

Cooking technology:

For those who wish to preserve apple juice after a juicer with the addition of some other fruit / vegetable, a recipe for harvesting apple-carrot juice is offered. In the same proportions, instead of carrots, it will be possible to close another desired fruit. Being a source of vitamin A, carrots have a beneficial effect on the eyes, cardiovascular system, digestive organs, kidneys, and liver. Also, its use is recommended for patients with diabetes and those suffering from high blood pressure.

Carrot - apple juice for the winter

Ingredients:

• apple - 1.5 kg;
• carrots - 1 kg.

Cooking technology:

Why sterilize juice cans?

Sterilization is the cleaning of canning containers from bacteria using hot steam and water. This process is necessary to avoid the growth of anaerobic bacteria even in the absence of air. To avoid botulism, vinegar is used, which in most cases is used in canning, but this component does not appear when making provisions from apple juice. Therefore, before spinning the apples, they are thoroughly washed.

Tin lids boil all together. They can withstand temperatures not exceeding 150 degrees Celsius, so putting them in full heat for a long time is not recommended.

A little about a suitable juicer for a housewife

Before proceeding with the production of juice, you should pick up a juicer. For an ordinary housewife who handles provisions for several cans for the family, it is not worth delving into the super features of the equipment. Here, the time and effort spent on getting juice from apples for the winter from a juicer will matter. Therefore, you should consider the performance of your juicer to allocate free time for canning. A household juicer must necessarily be intended for hard vegetables and fruits, otherwise whether it is manual, mechanical or electric will only affect the hour spent for cooking.

Do-it-yourself juicer to help gardeners and gardeners

If there is no professional juicer in your house, and I have a lot of apples, you can make it yourself. The resulting design will serve as a press. The advantages of such a creation are that in 10 minutes you can get the same amount of juice from two buckets of cake. Steps to build a huge juicer:

1. In an aluminum pan with a volume of 10 liters, many holes are drilled at a distance of at least 5 mm from each other.
2. A pan - a colander is placed in a vat, larger in size and in which a hole is made to drain the liquid.
3. This whole mechanism is placed on a frame mounted on metal pipes dug into the ground. The jack will rest against two welded corners at a distance of half a meter from the ground.
4. The piston will be a piece of wood a few centimeters smaller in diameter than a pan.
5. The pusher is a log, the length of the resulting height of the entire structure

Usually, when preparing apple juice for the winter from a juicer at home, cooks prefer to leave the pulp. As a result, the resulting liquid is too concentrated. In winter, it is advisable to dilute such a product with boiled water.