Homemade apple juice prepared for the winter using a juicer and juicer: simple recipes with photos. How long to cook apple juice
An apple is one of the most useful and valuable fruits for humans. It contains reserves of vitamin C, antioxidants, and fiber, so eating apples helps prevent a number of serious diseases. This fruit is loved in many countries around the world, and the British even have the opinion that one apple a day keeps doctors away.
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The peculiarities of our climate allow us to enjoy fresh apples only in summer and autumn. Of course, the rest of the time you can buy imported fruits, but the question of their benefits remains open, since the conditions of cultivation, storage and transportation are not always known.
If the apples are grown on your own plot or purchased at a farmers market, then their naturalness is beyond doubt.
But how to preserve their benefits until winter? An excellent solution is to prepare homemade apple juice for the winter, the recipe for which we will tell you in this article. After all, it not only has an excellent taste (which will remind you of summer even on the coldest winter day), but also replenishes the body’s need for vitamins and minerals (as it is rich in iron, magnesium, and potassium). To obtain high quality juice, you should select ripe fruits that are free from defects. Homemade apple juice is completely natural, so it is healthier than store-bought drinks.
How to squeeze juice correctly
For squeezing, it is best to take sweet or sour-sweet varieties of apples (you will have to add a lot of sugar to the juice from very sour apples, and it can cause heartburn). Common types such as pear, anise, and Antonovka are suitable. To obtain the optimal level of sweetness, you can mix several varieties.
First, the selected fruits should be thoroughly washed, then the core is removed from them (this can be easily done using a special knife, a teaspoon or a fruit knife). The easiest way to prepare apple juice for the winter is to use a juicer, after cutting the apples into slices. Modern technology allows you to quickly and easily squeeze out any amount of juice. The resulting juice must be poured into a glass or enamel container. To avoid browning (caused by oxidation), you can add a small amount of lemon juice.
The remaining apple pulp should not be used for repeated squeezing; it is better to make puree or pancakes from it.
Conservation
First of all, you need to sterilize the containers in which the juice will be stored. Soap or soda is suitable for this. After washing, the jars should be doused with boiling water or heated in the oven (to a temperature of about 100 degrees). The lids are also washed and boiled in water (from 2 to 5 minutes).
There are three main types of canning. The first one is in heating the juice in an enamel pan (to avoid the juice “escaping”, it must not be filled completely). Requires heating up to 95 degrees.
If it is not possible to use a thermometer, then you can simply wait for bubbles to appear on the surface (do not forget to remove the foam).
No need to boil! Then the juice is poured into jars (they must be heated) - and each of them is immediately rolled up.
For the second method you will need a large saucepan. After squeezing, the juice should be poured into jars without heating. After this, the jars with unrolled lids are placed in a saucepan and filled with warm water up to the neck. The water in the pan (covered with a lid) is brought to 85 degrees, then the heat should be reduced and the jars pasteurized, maintaining this temperature. Pasteurization time depends on the volume of the jars. For small ones (up to 1.5 liters) it takes about 20 minutes, for large ones (2-3 liters) – 30 minutes. Afterwards, you need to carefully remove the hot jars - for this you can use a thick pot holder or a towel folded several times (you can also find special comfortable tongs on sale). The cans are removed one by one and immediately rolled up.
The third method involves boiling the juice (5-10 minutes). Keep in mind that in this case, the vitamins in the juice will be lost, although it will retain its taste. You should boil the juice only if there are doubts about the quality of the apples (for example, if there are a lot of them and there is no time for careful selection).
When the jars of juice are closed, they need to be turned over, checked for leaks (no juice should leak out) and left to cool under a warm blanket. Completely cooled jars are turned over again and put away for storage (in the dark and cool).
Before doing this, it is better to indicate on each can the year the juice was made. Its shelf life is approximately 2 years.
The question often arises as to whether sugar should be added to juice when canning. This is not necessary (especially if sweet fruits are used). The fact is that apples already contain acids and sugars, which are natural preservatives.
Blended juices
Apple juice itself is quite concentrated. Therefore, it often has to be diluted with water (otherwise digestive problems may occur). A good solution to this problem is to prepare blended juices or juice mixtures. This allows you to soften the taste and add even more beneficial properties.
With pumpkin
Pumpkin juice is also very valuable for humans, but not everyone likes its taste. This is an additional argument in favor of adding it to apple juice. The pumpkin needs to be washed, peeled and pitted, cut, steamed until soft and rubbed with a sieve (or simply chopped in a blender without cooking). The resulting puree is poured into apple juice (proportions are chosen to taste). And pumpkin apple juice is ready for the winter!
You don’t have to make puree, but immediately squeeze the juice from the pumpkin in a juicer and mix it with apple juice.
With carrots
Thoroughly washed and chopped carrots should be steamed and then rubbed or passed through a juicer. A mixture of apple and carrot juice (or puree) is preserved using one of the methods described above (hot filling or pasteurization). Thanks to carrots, the juice will contain a large amount of carotene and B vitamins.
Apple-zucchini juice
Zucchini juice will not only soften the taste of apple juice, but also add calcium and other minerals and vitamins to the drink. This blended juice is prepared in the same way as other apple-vegetable mixtures.
Apple juice can also be mixed with various berry juices - for example, raspberry, currant, chokeberry, sea buckthorn and even viburnum.
Now you understand that preparing apple juice for the winter is very easy, especially since both adults and children will enjoy such natural and healthy drinks. And their variety will not let you get bored at your home table!
Video instruction:
Bon appetit!
How to prepare apple juice at home for the winter? Freshly squeezed apple juice has many beneficial properties. This drink contains a lot of vitamin A and B vitamins, it also contains pantothenic acid and vitamin C, which can even save you from colds and strengthen your immune system, folic acid and biotin strengthen hair and nails. Also, the juice obtained from fresh apples through a juicer is rich in minerals such as chlorine, sulfur, iron, magnesium, phosphorus. The benefits of apple drink are simply invaluable: it can be used as a preventative against colds and flu, is useful for women during pregnancy, will help restore strength after serious illnesses, and will give strength and vitality to patients.
Simple home recipe:
We prepare delicious juice for the winter, squeezed through a juicer from fresh apples:
Regular consumption of apple juice will help cleanse the body and remove toxins; it also helps to better absorb vitamins and various beneficial substances contained in food.
All freshly squeezed juices contain active biological substances that quickly enter the bloodstream and promote metabolism and biochemical processes in the body.
How to prepare apples to make a delicious drink for the winter? The apples need to be sorted, spoiled areas removed, and washed. Depending on what type of juicer we will use, we either leave the apples whole or cut them into several parts and squeeze the juice out of them. Then we pour it into one container and put it on the stove.
In order for the juice to be stored for a long time, it is necessary to properly prepare the jars and lids. You need to wash the liter jars very thoroughly with soap, rinse and sterilize. If jars are sterilized over boiling water, this process should last about 15 minutes. In order to sterilize metal lids, you need to boil water in a small saucepan and lower them there for 15 minutes.
Next, you can move on to the juice itself - when it boils, you need to turn the heat down and cook until the foam stops appearing. As soon as foam forms, it must be removed. Pour the hot juice into the jars, cover the jars with metal lids and, using a special key, roll them up. Now you can make this healthy and tasty apple drink yourself at home.
Little secrets of juicing:
- the juice does not need to be poured into all the jars at once. It’s best to fill one jar and roll it up, and so on: pour it and roll it up.
It is better to first place already rolled up jars of juice upside down and leave them until they cool completely.
Can you refuse a glass of juice offered to you? I don’t, because both fruit and vegetable juices are not only very tasty, but also healthy. Natural juices prepared at home can be prepared for future use and drunk all year round. How pleasant and useful it is to open a jar of homemade apple or cherry juice in the middle of winter. And the process of canning juices is quite simple. Juices squeezed from fruits, berries or vegetables are heated, poured into jars, hermetically sealed and pasteurized in hot water. Juices prepared in this way are perfectly stored in a dark, cool place, for example, in a cellar. Nothing complicated, but the pleasure and benefits from such juice will be much greater.
Canning juices at home can be done in two ways: pasteurization and hot filling. The pasteurization method involves heating the juice almost to a boil and pouring it into sterile jars, after which the jars are covered with sterile lids and pasteurized in a water bath at a temperature of about 90 ° C for 20 minutes. Then the lids are sealed tightly. The hot filling method has recently become much more widespread, since the preservation process is much faster. The juice is heated, then boiled over low heat, poured to the top into sterile jars, and immediately sealed with sterile lids. Turn the jars upside down, wrap them in a warm blanket and leave them until they cool completely.
Preparing juice at home is obtained by squeezing fresh, fully ripe, high-quality and healthy fruits, berries or vegetables. When squeezed or pressed, all the most valuable and beneficial substances for the body are extracted from them along with the juice - fruit acids and sugars, mineral compounds, vitamins and essential oils. Therefore, such 100% natural canned juices are especially useful for both children and adults.
First of all, to ensure that your juice turns out tasty and survives storage well, select for it only whole, fresh fruits and vegetables that have not been touched by various pests. You don’t need to think that, for example, fruits and berries that are not suitable for jam can easily be used for juice. In fact, fruits intended for juicing should not have wormholes, rot or mold. The fruits should be ripe, but again not too overripe.
Now that high-quality fruits have been selected, they need to be thoroughly washed under running water (you can use a shower for this purpose), then peeled from seeds and stalks and crushed so that they better release the juice when squeezed. Soft berries, such as strawberries or raspberries, can be crushed by hand using a masher, and denser fruits can be passed through a meat grinder with a large grid. Some fruits, such as plums and black currants, have difficulty releasing juice, so they
You can put it in a saucepan and heat it in a water bath. To extract juice, you can use either an electric juicer or a manual press.
Some juices are clear on their own. Very good clear juices are obtained from cherries, raspberries, black and red currants. Other juices are usually cloudy because they contain suspended particles. To get rid of them, you need to filter the juice through a thin cloth and let it sit in a cold place. Previously, housewives tried to clarify the juices at any cost, for which they filtered through several layers of fabric, settled and drained from the sediment. Modern nutritionists claim that it is juices with pulp that are the most beneficial for the body, especially such as, for example, pumpkin, tomato, plum, apricot, peach, pear and others. They, among other things, retain fiber and pectin substances, which reduce cholesterol levels in the blood and normalize the functioning of the gastrointestinal tract.
After squeezing, the juice is poured into an enamel pan and heated to 80-95°C. Here it is important to heat the juice almost to a boil, but not to boil. Then the juice is filtered and heated again. During the second heating, sugar can be added to sour juices.
The hot juice is poured into jars, which must first be sterilized by holding them over hot steam for about a quarter of an hour or calcining them in the oven. You need to pour almost to the top, this way there is less chance that the juice will spoil. The jars are then sealed with sterilized metal lids. Jars of juice are pasteurized in hot water for about 15-20 minutes.
Now about the hot filling method. To do this, the squeezed juice must be heated to 70-75°C, filtered, brought to a boil and boiled for 2-3 minutes, and then poured into sterilized jars and rolled up. Immediately after this, the jars should be placed upside down and covered with something warm, for example, an old blanket or blanket.
After cooling, the jars can be turned over and placed in a dark place at room temperature for a week. During this week, jars with low-quality juice will “prove” themselves: their contents will become cloudy and ferment. Only high-quality juice is stored in a dark, cool place. Juice canned at home can be stored for no more than a year.
Well, you already know how to make juice at home, so it’s time to move on to recipes.
Apple juice
Apple juice has long and firmly won people's love. It not only tastes good, but 
and extremely useful. This drink will bring you to your senses after a hard day and relieve fatigue. It will give you energy in the morning, even if you didn't sleep well. And if you have a headache after yesterday's fun, its refreshing taste will quickly bring you back to your senses. Apple juice can be mixed with other juices to make the drink to your own taste. Pear-apple, apple-cherry, apple-rowanberry, currant-apple, etc. are good.
Preparation:
Apples of autumn varieties, juicy and not overripe, are most suitable for making juice. Wash the sorted raw materials, peel them from seeds, cut them and pass them through an electric juicer or squeeze them manually. Then pour the resulting juice into an enamel pan, add sugar (for 0.5 liters of juice, 1 tablespoon of granulated sugar). Place the pan on the stove and heat until boiling, stirring all the time. Don't boil! Remove from heat immediately after boiling. Then pour the juice into clean, thoroughly pasteurized jars, roll up the lids, turn the bottoms up and leave for a day, wrapped in a blanket. Then you can turn them over and put the finished juice in a dark, cool place.
Plum juice
Preparation:
All varieties of late-ripening plums are suitable for obtaining this juice. Sort the plums, rinse, remove seeds and heat in a steam bath until the juice begins to release. After this, place the plums under a press and squeeze out the juice. Pour it into prepared dishes and pasteurize from 15 minutes (0.5 l jars) to 30 minutes (1 l jars) at a temperature of 85 ° C. Or heat the juice to a temperature of 90-95 °C, pour into prepared containers and seal.
Strawberry or strawberry juice
Preparation:
Place the prepared berries in an enamel bowl, mash, cover with a lid and leave for 3-4 hours. Then add water at the rate of half a glass of water per 1 kg of berry mass and squeeze out the juice. If the juice does not separate well, heat the mixture to a temperature of 60°C. Then pour the juice into clean jars, seal and pasteurize for 15 minutes (0.5 l jars) to 20 minutes (1 l jars) at a temperature of 85°C.
Raspberry and blackberry juice
Preparation:
For this juice, you should prefer varieties that are intensely colored and have a distinct aroma. These berries are very delicate, they should be processed immediately after picking, since even with short-term storage they cake, juice leaks out of them, and they can become moldy. Clean the collected berries from stems and other impurities, quickly rinse in small portions, immerse the colander with the berries in water, and remove the sepals. Then squeeze it using a juicer or put it into a juicer. It is better not to add sugar, but to blend sour juice with other, sweeter juices. If you want to mix juices, different berries can be squeezed together.
What could be better in the chilly winter season than delicious raspberry juice with its unsurpassed aroma! A great summer reminder for kids and adults!
Ingredients:
1 kg raspberries,
150-200 g of water.
Preparation:
Carefully wash the berries and mash them with a wooden pestle. Heat water in an enamel saucepan to 60°C, place raspberries in it and heat the berries to 60°C with constant stirring. Remove the pan from the heat, cover it with a lid and drain the juice after 15 minutes. Filter it, bring it to a boil and immediately pour it into bottles or jars. Then they can either be sealed or pasteurized at 85°C: for half-liter jars or bottles the time is 15 minutes, for liter jars - 20 minutes, for three-liter jars - 30 minutes.
Some natural juices, no matter how healthy they are, still have to be combined with others to improve their taste and aroma. Sour juices from currants, cherries, plums are well mixed with pear or apple. Juice from cherries, raspberries, blueberries, cranberries, and black currants is very aromatic. It will be good in combination with apple, pear, or gooseberry.
Juice from black, red, white currants
The skin of black currants is quite dense, so for better extraction of juice, the berries must be blanched. To do this, sort them out and rinse them, put them in a colander or a special mesh and place them in boiling water for 4-5 seconds. Squeeze the berries in a juicer (each type separately or together, as desired), strain the juice, bring to a boil, pour into the prepared container and immediately seal it hermetically.
If you want to remember in winter the past summer with its abundance of vegetables, prepare vegetable juice.
Ingredients:
1 l. zucchini juice,
100 g grape leaves,
1 PC. carnations.
Preparation:
Wash the zucchini, peel, chop and squeeze out the juice using a press or juicer. Pour boiling water over the grape leaves and put them in prepared jars, and put the cloves there too. Bring the juice to a boil and pour into jars. Pasteurize the jars for 10 minutes at 90 °C.
Carrots have long been famous for their healing properties. Carrot juice is useful for people with diseases of the liver, kidneys, and cardiovascular system. And it is simply necessary to use it to prevent various diseases. Carrot juice for the winter can be prepared in such a way that it remains fresh and retains all its beneficial properties for a long time. In addition, this is a product that is unique in terms of preservation. Therefore, when preparing it, you need to take into account all the features. Do not use metal utensils.
Preparation:
Select a few fresh and ripe carrots, wash them well, then peel them. Grind in a food processor, juicer, or squeeze the juice out of grated carrots using a press.
Then give the juice some time to settle. Remove the sediment and strain. Pour the liquid into a saucepan of suitable volume and heat to 85°C.
Immediately pour the heated juice into bottles or jars prepared in advance. Don't fill them to the brim. Then seal and sterilize for half an hour at 110 degrees.
Mixed vegetable juices
Recipe No. 1
Ingredients:
1 l. tomato juice,
1 l. carrot juice,
1 l. pumpkin juice,
dill seeds, salt to taste.
Preparation:
Mix the juices, add dill and salt and boil for 5 minutes. While hot, pour into prepared jars and roll up.
Recipe No. 2
Ingredients:
1 liter of tomato juice,
0.25 l sauerkraut juice,
salt, sugar to taste.
Preparation:
Mix the juices, add salt and sugar, bring to a boil and pour into prepared jars. Pasteurize half-liter jars for 15 minutes, liter jars for 20 minutes at a temperature of 80 °C.
By the way, the juice can be frozen in a bottle for the winter. Try it, you and your loved ones will love frozen juices and you will be happy to make them every year.
Frozen juice in a bottle
To freeze juice, you need plastic bottles, which are used for packaging drinking water. Pour fresh juice into the bottle, squeeze the bottle slightly to squeeze out the air, and close tightly. Then wash the bottle, dry it and put it in the freezer. Before use, the bottle of frozen juice must be removed from the freezer and placed on the bottom shelf of the refrigerator. In a day the bottle will thaw. With this juice you can cook compote, jelly, and prepare sauces and gravies with it. It depends on the type of berries you juiced. But it’s better, of course, to drink it.
Making juice at home is simple, tasty and healthy. Enjoy your homemade juices! Bon appetit!
Larisa Shuftaykina
Calories: Not specified
Cooking time: Not indicated
Agree that it’s time to stop buying juices in tetra packs at the store. What do they put in them, what are they made from? Either it's natural juice or not. In your favorite garden, you have harvested apples, made a sufficient amount of preserves, marmalade and preserves, prepared drying for the winter, it’s time to close the apple juice. It will turn out tasty, healthy and you will pamper your body with vitamins. Apples contain a fairly large amount of iron, which will help ensure the required level of hemoglobin in the blood. The process of preparing apple juice for the winter is not complicated. The main thing is to have a good juicer. So, let's prepare apple juice for the winter using a juicer.
Ingredients:
- apples – 5 kg;
- sugar – 0.5 kg.
Recipe with photos step by step:
1. Rinse the apples well, remove damaged and diseased areas, core and seeds. 
2. Cut the fruit into pieces and run them through a juicer. This will create a large amount of foam. No big deal, just go ahead and remove it. 
3. Pour the resulting juice into an aluminum pan or basin, place on medium heat and bring to a temperature of 90 degrees. Watch carefully, the juice should not boil. When the desired temperature is reached, turn off the heat and add sugar. Adjust the taste to your liking. If your apples are already quite sweet, then you can add less sugar; if the apples are sour, then increase the amount of sugar.
4. Prepare jars or bottles into which the juice will be poured. To do this, rinse them thoroughly. Heat the oven to 100 degrees, place the bottles in it and hold for ten minutes until all the water on the walls has evaporated. Pour the juice into bottles, straining it through cheesecloth, and seal with lids previously scalded with boiling water. 
5. Turn the jars over and let them stand upside down until they cool completely (this is done to better seal the lid with the jar). You can store this juice in pantries at room temperature, but it’s better to store it in a cellar or basement.
This is how easy it is to prepare apple juice for the winter using a juicer; we recommend writing down the recipe with photos so as not to forget the subtleties and secrets until next year.
Adviсe:
- apples of later varieties are best suited for storing juice for the winter; they are juicier;
- to measure the temperature of the juice, use a special canning thermometer;
- there will be even more benefits if you combine apple juice with other juices in a 1:1 ratio and drink it in the morning for breakfast (for example, carrot, beetroot, peach or pumpkin);
- apple juice is useful in the treatment and prevention of kidney diseases; unfortunately, those who suffer from gastrointestinal diseases (especially gastritis and pancreatitis) should not drink a lot of juice.
A lot can be written about the benefits of apple juice. After all, it’s no secret that apples contain many vitamins, iron, phosphorus and other substances necessary for humans. At the same time, this juice is very low in calories and is useful for overweight people. It is also useful for those who have weak lungs, low stomach acidity, and cardiovascular disorders. The juice is also recommended for those who smoke a lot. However, it should be remembered that juice is not suitable for everyone, especially diabetics. Apple juice raises your blood sugar levels because the fiber is destroyed when it is prepared.
Juice can be prepared from different varieties of apples. Only tart and sour apples give the juice a not very pleasant taste. After all, sour apples contain more malic acid. It is better to choose juicy and sweet varieties for making juice. Then the juice will be very tasty.
Making juice (recipe 1)
1. Pass the apples through an electric juicer, after sorting and peeling the apples. Remove wormholes, damaged areas, grains and preferably the peel. If there are a large number of apples, they are divided into batches so as not to overheat the juicer.
2. Prepare sterile jars.
3.Apple juice is brought to a boil, the juice is poured at a temperature of 85 degrees or higher and immediately rolled up (or screwed). Then the jars are turned over with their lids down and wrapped tightly. Only jars with screw-on lids cannot be turned over; the juice will simply flow out of the jars. Many housewives do not turn the juice, but boil it a little longer.
4. Heat the juice in an enamel container; in an aluminum container, the juice oxidizes with the metal, and then the vitamins are destroyed.
Making juice (recipe 2)
Ingredients:
Sugar – no more than 2 tbsp. l.,
- freshly squeezed juice – 1 l.
Preparation:
1. Pour the juice into an enamel bowl and add sugar.
2. Bring the liquid to a boil, but do not boil.
3. Hot juice is poured into sterile jars. Seal with lids.
4. Corked jars stand upside down for a day. They are then stored in a cool, dark place.
