How to make juices at home. Tart apple juice with grapes - canning at home

Home apple juice: recipe for winter

Homemade apple juice for the winter: 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 the most delicious apple drink. It turns out healthy and very aromatic, and its taste is many times superior to its store-bought counterpart.

1. Type of dish: drink.
2. Subtype of dish: apple drink.
3. number of servings out: 5-6
4. Cooking time: .
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 quantity is calculated based on the available raw materials and containers for seaming);
• 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.

Classic apple juice recipe

Bottle apple juice

1. Place the containers upside down and cover with a blanket.

Apple juice for the winter through a juicer

Preparing apple juice for the winter

Ingredients:

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

Apple juice obtained through a juicer

If you have a juicer on your farm, you can experiment with preparations for the winter - making 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 ​​buckthorn;
• grapes;
• currants.

To prepare it you will need:

• apples;
• pears.

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 the gas stove.
4. As the liquid heats up, foam will form on its surface. It needs to be removed 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 gauze.
7. Pour hot into pre-prepared glass jars and roll them up, turn them over and wrap them up.

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 the apples and remove rotten areas, remove the seed capsule.
2. Cut into slices approximately 1-2 centimeters wide and place them in an enamel pan.

Slicing apples for juice

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

Puree apples to obtain juice

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

How to make apple juice for the winter: video

Apple juice is an integral part healthy diet, it is rich in vitamins, essential microelements and antioxidants. There are several ways to get from apples natural juice at home.

How to squeeze?

You can use the following juice extraction methods:

• juicer;
• filtering through cheesecloth;
• grinding with a blender;
• using boiling.

To properly squeeze using a juicer, you need to follow these steps.

• Choose a bottle with a neck equal in size to the spout of the juicer. This will eliminate possible oxidation of the finished product. To keep the juice longer, it is better to choose a bottle made of glass rather than plastic. A metal container is not suitable due to its oxidizing properties.
• Place the container under the neck. Place the chopped apples into the cavity of the juicer and turn it on.
• The device allows you to obtain juice with virtually no pulp, although this largely depends on its technical characteristics and the company. There may be a small amount of pulp on the surface of the juice. In this case, you can mix it or remove it by filtering through a fine sieve or multi-layer gauze.
• After processing all the apples, you should disassemble the juicer, rinse it under water and dry it well. It is better to store the device disassembled.

This is how you can get apple juice using gauze.

• Peel the fruits, cut out the middle. Grind on a grater or through a meat grinder.
• Fold the gauze in several layers. If you don’t have gauze on hand, you can replace it with thick fabric.
• Place the grated pulp in the middle of the filter material. After this, tie the gauze on top with a knot.
• Start squeezing the juice through the resulting filter, constantly increasing the compression of the gauze bag.

The method for obtaining juice using a blender is as follows.

• Grind the pieces of fruit (with the peel included) in a blender.
• Place the resulting mass on a cloth napkin or bag, tie it in a knot, and place it under a weight. You can use a colander placed on a pan as a press. You need to put a bag with apple pulp. Place a plate on it, and on top of it a three-liter bottle of water and leave until all the liquid has drained.

You can prepare juice by boiling as follows:

• put the chopped fruits in an enamel-coated cooking vessel;
• fill them with water;
• bring to a boil;
• remove the pan from the heat, cover it with a lid;
• Throw the apples into a colander covered with gauze and squeeze;
• mix with the already cooled liquid in the pan;
• pour the juice into a clean container.

Simple juice from applesauce, which can be squeezed out at home, is perfect even for babies. The yield from 1 kg of apples will be higher if you choose the right variety. If you cook it in a juicer, you can then clarify the drink. You can find out how to lighten it below.

Cooking technology

Before extracting juice using any of the methods described above, apples must first be prepared. To do this, you need to wash them well and remove the middle. If you do not remove the seeds before squeezing, the juice will be slightly tart. Mostly sweet apples are chosen for making juice, but sweet and sour fruits are allowed. The choice of variety depends on how exactly the product is planned to be prepared - with or without granulated sugar.

The following varieties of fruits are perfect for a sugar-free drink:

• "Antey";
• "Orlovsky Sinap";
• “Memory of Kovalenko”;
• "Scarlet Sweetness";
• "Titov";
• "Freedom".

The fruits of the above varieties are quite sweet, so there is no need to add granulated sugar to them.

Antey

Memory Kovalenko

If you plan to make a drink with sugar, it is better to give preference to the following varieties:

• "Antonovka";
• "Auxis";
• "Verbnoe";
• "Reward";
• "Glory to the winners."

Antonovka

Auxis

The juice from them is much more sour. Sugar will not only improve the taste, but also increase the shelf life of the product. If you need to get a certain volume of juice, you can approximately calculate the number of fruits. Most often, when squeezing 11-12 kilograms of fruit with a juicer, about 4-5 liters of juice are obtained.

It should be remembered that natural juice obtained by direct spin(with a juicer or using a grater and a gauze filter), before use it is recommended to dilute with water in a ratio of 2: 1.

To properly sterilize jars and sealing lids, you must perform the following steps:

• check the integrity of the container, there should be no defects on it, especially cracks;
• Old lids cannot be used, and new ones, as well as glass containers, must be checked for defects;
• without using chemicals to wash jars, you need to rinse them well with soda and mustard powder;
• at 150-160°C, sterilize the jars in the oven, placing the containers on a wire rack;
• cool the jars.

How to preserve for the winter?

It is important to remember that for juice that is intended to be preserved for long storage, you can’t choose sweet varieties of apples.

There are several methods of canning:

• warming up;
• light boiling;
• closed pasteurization.

The cooking technology by heating is as follows: the juice must be poured into a large enamel container, then heated on the stove to 88-98°C. If you don’t have a thermometer at hand, you can determine the degree of heating by eye. The main sign is small bubbles on the surface of the juice. The product cannot be boiled. After it has undergone pasteurization, it must be bottled sterile jars or bottles and seal tightly. After all the manipulations, the clogged juice must be wrapped in a thick cloth (woolen shawl, scarf, blanket, etc.). Cans can be removed to a place of permanent storage only when it has been left for approximately 12-14 hours.

The light boiling method is convenient when you are not completely sure of high quality the received raw materials. For example, if the apples were broken or slightly spoiled. There is no need to boil the juice for a long time, but boiling for five minutes is quite acceptable. Of course, in this case, a significant proportion of important microelements and vitamins will be destroyed, but five-minute cooking will not affect the taste. First, you need to pour the juice into a saucepan with thick walls, then wait until the liquid boils. After five minutes, you need to distribute it into a sterilized container, close it tightly, put it upside down and wrap it up. The drink will cool for 12 hours, after which the cans will need to be placed with the lids up and put away in a place where there are no natural or artificial light sources.

Pasteurization is convenient because the liquid is already boiled in the container. To cook canned juice In this way, you need to place a jar of juice in a wide saucepan with high walls. The container must be closed, but not tightly sealed. Next, place it in a saucepan, pour water and put it on medium heat. Then you need to wait until the water starts to boil. It is very important to control the liquid level - it should not rise above the “shoulders” of the can, otherwise it may crack.

The pan should be closed with a lid and heated to 85°C. Then you need to reduce the heat to low and simmer for about half an hour. At the end of the pasteurization procedure, you should carefully remove the jar of juice with an oven mitt, immediately seal it and cover tightly with a warm cloth. After 15 hours, the juice will cool down, after which you can take it to a dark place where it can be stored all winter.

Whichever method is chosen, there are some precautions that must be taken to prevent fermentation of newly canned food. After clogging, the container with apple juice should be kept at room temperature for 12 days and the condition of the prepared drink should be monitored. If the juice becomes cloudy, open the jars and pour it into an enamel container, then boil for five minutes. This product must be consumed as soon as possible. You can also make wine from this juice. Jars whose contents have not changed in any way during observation can be removed into dark room for two months. If you do not move them, during this period the juice will become lighter and become transparent.

After canning is completed, you need to make notes on each container with the date of sealing. In this form, if storage conditions have not been violated, the juice can be stored for up to two years.

Popular recipes

Homemade apple juice, prepared independently, without artificial additives, is often much healthier and tastier product produced on an industrial scale. Classic methods squeezing and canning juice were discussed above, but you can also use more original recipes.

Apple Cinnamon Recipe

When cold, this drink perfectly refreshes and quenches thirst, and in winter it is hot. spicy juice will help you warm up after a long walk.

Ingredients:

• 20 medium apples;
• cinnamon (ground or whole);
• granulated sugar (optional).

The fruits need to be washed, cut out the middle, cut into pieces, then put in a pan and add water. Boil over low heat for about 25 minutes. Strain the pulp and squeeze out as much liquid as possible. After this, you need to put two cinnamon sticks or a tablespoon of ground spice into it. Add sugar to taste.

Apple-lemon version

Not only tasty, but also healthy, vitamin-rich drink. It is recommended to drink it when you have a cold.

To prepare it you will need:

• 200 grams of apple juice, obtained by any method of extraction, including peel and seeds;
• 2 lemons;
• 1 teaspoon honey.

Lemon juice can be obtained using a citrus juicer or by hand by cutting the fruit in half. After this, you need to mix it with apple juice and add honey.

With apple, pumpkin and carrot pulp

The recipe with apple, pumpkin and carrot pulp is well suited for canning.

Ingredients:

• 1 kg apples;
• 0.5 kg chopped pumpkin;
• 1 carrot.

The pumpkin needs to be boiled and the pulp grated. Apple and carrot juice and you need to squeeze it out using a juicer or straining through cheesecloth. All components need to be mixed, put on the stove in enamel pan and wait until the mixture begins to boil. The juice, after removing from the heat and cooling, can be distributed into sterile containers and stored for the winter or consumed fresh.

Freshly squeezed juice is very beneficial for the body. At the same time, cook healthy drink not only owners of a juicer can. To do this, you can use a grater, blender or meat grinder. And for small fruits and berries, a sieve or gauze folded in several layers is suitable. In this article we will look at how to make juice without a juicer.

Four ways to make juice without a juicer

1. Meat grinder

Every housewife has a device such as a meat grinder in her kitchen. This is a universal method that is suitable for processing any vegetables, berries or fruits. To prepare the drink, the fruits are washed and cut into small pieces, and then passed through a meat grinder. The resulting mass is transferred to gauze and squeezed out.

Using a meat grinder, you can not only squeeze out the juice, but also filter the liquid. To do this, put a cloth filter on the device and pass the squeezed mass through again. Then pour the liquid into the pan, put it on the fire and bring it to a boil slightly. After this, the drink is cooled and heated in the same way two more times. Ready compote pour into jars and roll up the lids.

Don’t throw away the squeezing in gauze - it’s used to make delicious jam. To prepare, mix sugar and extract in equal proportions. Then boil three or four times for 15 minutes and roll into jars. How to choose a high-quality and reliable meat grinder, see.

2. Blender

Another useful device in the kitchen that will allow you to squeeze juice without a juicer. To obtain the drink, the products are finely chopped and crushed to the consistency of gruel. The resulting mass is squeezed through cheesecloth, and within a few minutes a freshly squeezed drink will appear in the container.

The blender is great for making carrot juice, potato and apple drinks. However, in this case it is better not to use cabbage, beets and celery. It is difficult to squeeze juice out of such products.

If you don’t have equipment at home, you can use a standard grater. Wash, peel and prepare vegetables or fruits and grate them. Place the resulting mixture in cheesecloth and squeeze out the juice. This is the appropriate way to process soft foods. You can easily prepare tomato, peach, apricot and Orange juice. However, the grater is not suitable for hard cabbage or pumpkin.

4. Gauze and sieve

A suitable option for processing berries, including strawberries, strawberries, cherries, cranberries and lingonberries. Take gauze and fold it in two layers. Moisten the material and place the prepared fruits there. Then you should squeeze the liquid out of the berries. To simplify the process, you can first grind the fruits through a sieve, and only then put them in cheesecloth. We offer recipes for making juice without a juicer.

Fresh juice recipes

Apple

Apple juice is the most popular and affordable. The drink is prepared with or without pulp, clarified or not. In the recipe it is better to use varieties such as Grushovka, Anise or Antonovka. Choose ripe and juicy fruits, thoroughly wash and peel the fruit, cut out the core and remove the seeds.

Cut the apples into small pieces and grind using one of the indicated methods, and then grind or place under a hand press. You can use a standard three-liter jar as a press.

If you chop the apples too hard first, the juice will turn out cloudy. To clarify the drink, the liquid is passed through a thick cloth and heated, but not brought to a boil. After this, the juice is ordered into jars and kept for 12 days, and then stored in cool place for storage for one to two months. As a result, the juice will lighten and become transparent.

Vegetable

You can make juice using beets, carrots, pumpkins, tomatoes and even cabbage. The vegetables are thoroughly washed and peeled, then grated on a fine grater and squeezed through cheesecloth. This method is more suitable for tomatoes.

It is better to make carrot, beet or pumpkin juice using a meat grinder. Note that beet juice, unlike other drinks, cannot be drunk immediately after preparation. Before drinking, the drink is infused for several hours in the refrigerator.

From citrus fruits

You can even squeeze the juice out of an orange without a juicer using your hands. If there is not enough strength, use a press in the form of metal or wooden objects. You need to mash the fruit and then cut a hole through which to pour the juice. This method is suitable for preparing juice from lemon or other citrus fruits. Alternatively, you can use a grater. To do this, the washed fruits need to be cut into pieces, peeled off, and then rubbed.

Peaches and apricots

Wash the fruit, cut it and remove the seeds, or take it whole and put it in cheesecloth. Twist the gauze into a bag and crush it with a masher, which is used for cooking mashed potatoes. Then twist the gauze harder and get a drink.

Apple juice is rightfully considered a storehouse of vitamins. Thanks to mineral elements, the product strengthens immune system, struggling with colds, increases vitality. For this reason, experienced housewives want to preserve the juice in order to be able to enjoy it in the winter. We have collected for you gold collection the most delicious recipes, which you can easily turn into reality yourself. Let's consider important aspects in order.

How to properly squeeze juice from apples

To prepare juice, only sweet varieties of apples are used; in some cases, distillation of fruits with sourness is allowed. The second option involves adding granulated sugar, which can cause heartburn.

Give preference to the following varieties: Simirenko, Antonovka, Anis, Grushovka, Golden. Recipes allow for mixing apples different types, it all depends on personal preferences. The listed varieties are optimally suited for distillation, since they are moderately sweet, but at the same time have a touch of sourness.

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

Next, the apples are laid out on a flat surface and wrapped in a towel. After this, they are placed on a paper napkin until the moisture has completely evaporated. When the fruits are dry, the core is cut out. Next, the preparation process proceeds according to the instructions for the juicer. The fruits are pre-chopped with a knife or sent whole to the device.

Apple juice preparation technology

1. Place the apples in the sink, wash each fruit under warm water, if necessary, use baking soda. When all the dirt has been removed, sort out the fruits, cut out damaged and rotten areas, remove leaves and tails.
2. Give preference only to ripe fruits if game is not used. Spread a cotton towel on the table, place the fruit to drain, and dry at room temperature.
3. Using a thin knife, peel the apples. Try to cut the skin so thin that only the hard, smooth part is removed. It is under it that the cluster is concentrated useful elements that need to be saved.
4. Cut out the core, remove the seeds and substrate, chop the fruits into cubes of equal size. The size of the pieces directly depends on the characteristics of the juicer. If the device turns into puree well big pieces, don’t waste your time on trifles, chop the apples in half.
5. When planning the amount of the final product, proceed from the following indicators: in most cases, when processing 11-12 kg. Apples yield about 4-5 liters of juice. It is difficult to say the exact figure, because all varieties vary in ripeness and juiciness.
6. Select a bottle with a neck diameter that matches the size of the juicer spout. Such a move will prevent possible contact of the final product with oxygen. If possible, choose ceramic or glass containers, not plastic. The latter option reduces the shelf life of the final product. You should also not use metal utensils, since it tends to oxidize.
7. Place the selected vessel under the neck, place the fruit pieces into the cavity of the juicer, and turn on the device. Depending on the manufacturer, the speed of juice dispensing varies significantly. Since apples are quite juicy, they grind faster than, say, carrots. As a rule, 5 minutes of operation of the device is enough to obtain 3.5-5 liters of the final product.
8. In addition to squeezing, the juicer cleans the liquid from the pulp, as in the previous case, the result directly depends on the manufacturer. As practice shows, a relatively small amount of pulp can be seen on top of the juice. You can either stir it to create a pulpy product or strain it. In the case of the latter option, use a sieve or make a filter from gauze fabric folded in several layers.
9. As for the pulp from spent apples, it has virtually no benefit; throw it away or use it for your own purposes. After completing all manipulations, disassemble the device, wash it thoroughly in the shower, and dry it. Leave it assembled or disassembled until next time.

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

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

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

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

If you do not have a thermometer, it will help to find out about the required stage visual inspection. Small bubbles will begin to appear on the surface of the liquid; under no circumstances bring the composition to a mass boil.

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

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

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

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

The cooling time at room temperature is about 12 hours, after this time the jar needs to be turned over and placed in a dark place (cellar, basement, closet, etc.).

Option #3. Closed pasteurization
This method is good because the juice is boiled after it is transferred to the jar without preheating. To carry out the procedure correctly, prepare a wide saucepan with high sides, pour the juice into glass containers, close the lid, but do not roll it up.

Place the jar in the pan, add warm water, turn on the stove. Simmer over medium heat until the first bubbles begin to appear. Make sure the level poured water only reached the shoulders of the container, otherwise it might burst. Next, cover the pan with a lid and bring the juice to a temperature of 85 degrees, no more.

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

Important! After preparing and pasteurizing the juice, label each jar. Be sure to indicate the date of preparation so as not to violate storage conditions. The duration of aging during which the product can be consumed ranges from 22-24 months.

As for adding sugar to a drink, this is a purely individual matter. You can stir in the bulk mixture during the heating stage, or you can be content with the natural taste of apple juice.

1. To prepare the drink, it is important to follow correct proportions. Experienced housewives It is recommended to mix 2 parts apple juice with 1 part carrot juice, and you can add granulated sugar at the rate of 10 grams. per 100 ml. final product.
2. Wash the carrots, peel them, and dry them with paper towels. Chop into small pieces, place in a deep container, and pour over boiling water. Wait about 20 minutes.
3. Wash and peel the apples, remove the peel from them with a knife with a thin blade. Remove the core and chop the fruit into equal-sized pieces.
4. Mix the apple and carrots, squeeze the juice out of them using a juicer, remove the pulp by passing the mixture through a sieve. Pasteurize using one of the methods described above (“Light boiling”, “Heating”, “Closed pasteurization”).
5. At the stage heat treatment add granulated sugar to the juice, wait until the crystals dissolve. After this, pour into jars, seal, cool, and put in a dark place.

Apple-pumpkin juice

1. Peel the hard skin from the pumpkin and remove the fibrous seed structure from the cavity. Wash the fruit, cut into small pieces, steam them for 10 minutes.
2. Wash the apples, remove the peel with a thin knife, remove the core. Cut the fruit into equal-sized pieces and scald with boiling water.
3. Dry the fruits well, place them in a blender or juicer, then remove the pulp with a gauze filter and add to the juice. ground cinnamon, vanillin and filtered water in a small amount to slightly dilute the composition.
4. If you wish, you can pour a little into the resulting mixture lemon juice to give the drink citrus note. As soon as the juice is obtained, pasteurize it using the “Light boiling” method, the only thing is that the cooking time must be increased to half an hour.
5. At the end of the manipulations, pour the composition into sterile jars, seal, and let cool in a wrapped blanket. Move the container to a place for long-term storage.

It is not difficult to prepare apple juice at home if you have an understanding of basic processing technologies. Always wash and dry the fruits, separate the pulp from the liquid, and boil the jars. Consider making apple-pumpkin and apple-carrot juice.

Video: apple juice without a juicer