How to can apple juice from a juicer? Preparing apple juice: recipe. Apple juice for the winter: simple recipes and cooking secrets

Homemade apple juice, prepared in jars for the winter, will help improve your health and delight you with its bright summer taste and delicate aroma. You can make it using a juicer or juicer, and if these devices are not at hand, use the most ordinary large grater. For transparency, the drink will need to be strained through cheesecloth and only after this procedure poured into jars. Pumpkin pulp, carrots or grapes are suitable as accompanying ingredients, and ground ginger, vanilla or cinnamon powder will help enhance the aroma.

How to prepare apple juice for the winter at home using a juicer

The easiest way to prepare apple juice for the winter at home is to use a juicer. Kitchen appliances will quickly process fruits and ensure almost instantaneous transformation of apples into a vitamin-rich liquid. The ground ginger included in the composition will give the drink additional aroma and slight piquancy.

Necessary ingredients for homemade apple juice prepared in a juicer

apples – 6 kg
ground ginger – ½ tsp

Step-by-step instructions on how to make apple juice for winter using a juicer

Homemade apple juice for the winter - recipe using a juicer

Preparing apple juice for the winter season in a juice cooker is very easy and convenient. . The recipe below will tell you how to do it correctly. A drink made this way will be quite clear in appearance and richly sweet in taste.

Necessary ingredients for preparing apple juice for the winter at home using a juicer

apples – 2 kg
sugar – 360 g

Step-by-step instructions on how to make apple juice for the winter season in a juicer

Wash the apples, pat dry with a paper towel, cut into quarters and remove the seeds and core.
Place the processed fruits in a juice colander and add half a portion of sugar.
Pour water into the lower container of the unit. Place a container with a central hole on top designed to collect juice. Place a deep bowl under the outlet tube, where the juice released during the cooking process will drain.
Place a colander with apple slices on the top pan. Cover with a lid and set high heat.
Keep warm until the juice evaporates.
Pour the released juice into a separate pan, add the remaining sugar, stir and bring to a boil, while making sure that the sugar crystals are completely dissolved.

Pour the hot juice into sterile jars, seal with lids, turn over, wrap in a blanket and leave for a day so that the product cools well. Put it in the cellar before winter

Apple juice with pulp for the winter at home - video recipe

The video recipe explains in detail how to prepare apple juice with pulp at home for the winter. The author claims that in this version the drink turns out to be more rich, aromatic and concentrated.

Concentrated apple juice at home for the winter - a simple recipe with photos

Juice from fresh apples, prepared at home according to this recipe for the winter, turns out to be very rich, aromatic and concentrated. Having opened such a jar in winter, you can safely dilute the product with clean filtered water, thus increasing the volume of the product by 1.5-2 times.

Necessary ingredients for preparing concentrated apple juice for winter

apples – 6 kg
sugar – 400 g
ground cinnamon – ½ tsp

Step-by-step instructions on how to make concentrated apple juice at home for the winter season

Sort out strong, juicy apples, wash very well in running water and dry on a towel. Without peeling, cut into pieces, remove the core and seeds, and pass the rest through a juicer.
Pour the freshly squeezed juice into an enamel pan and leave for a while so that the foam rises and acquires a dense structure.
After 10-15 minutes, strain the juice through gauze folded in 4-5 layers. Then carefully squeeze out the remaining foam in the pan and drain the liquid released from it into the juice. The wet pulp that has accumulated in the juicer is also well squeezed and the resulting composition is added to the juice base.
Stir the juice with a wooden spoon and strain again through cheesecloth.
Pour the processed juice into a clean saucepan, add sugar, stir and place the container on the stove.
Over moderate heat, heat the liquid to 95 degrees, stirring constantly with a spoon, and add ground cinnamon.
While hot, pour into sterilized jars, roll up with tin lids, turn over and, wrapping in a blanket, let cool completely. Before winter, store in a cool, dark, well-ventilated area.

How to preserve dietary apple juice - homemade preparations for the winter without sugar

Apple juice prepared for the winter without sugar is low-calorie and is perfect for baby or diet food. It is not boiled during the cooking process, so all valuable and beneficial substances are preserved in full. During the cold season, such preservation has a beneficial effect on the general condition of the body, helps strengthen the immune system and reliably protects against colds.

Necessary ingredients for preparing sugar-free apple juice for winter

apples – 5.1 kg

Step-by-step instructions on how to preserve sugar-free apple juice for the winter season

Wash ripe, juicy sweet apples well in running water, dry with a paper towel and cut into slices. Carefully remove the stalk and seed pods.
Pass the processed fruit slices together with the skin through a juicer, and then pour into a deep enamel pan.
Place the container with the juice on the stove, heat to 90-95 degrees over medium heat, stir constantly and remove any foam that accumulates on the surface. Strictly do not boil.
Pour the hot juice into sterilized, warm jars, screw tightly with metal lids, turn over, cover with a thick cloth and leave until completely cooled. Take it to a cellar or basement for winter storage.

Delicious apple juice with grapes - canning at home

The combination of apples and grapes is liked by many people and is considered one of the most delicious. For juice, white table grapes and sweet apples are usually used. For richness, not only regular sugar is added to the preparation, but also vanilla. This makes the juice more fragrant and gives it a slight piquancy.

Necessary ingredients for canning apple and grape juice at home

apples – 4 kg
grapes – 2 kg
sugar – 100 g
vanilla sugar – ½ tsp

Step-by-step instructions on how to preserve juice from apples and grapes at home

Wash the fruits very well under running water and dry.
Remove the stems from the apples, cut the pulp into pieces and remove the seed capsule.
Separate the grapes from the branches of the bunch.
Pass both components separately through a juicer.
Be sure to strain the apple juice through linen cloth or gauze folded in three.
Pour the grape and apple juices into one enamel pan, add sugar, stir lightly and place on the stove.
Heat over moderate heat to 85-90 degrees, add vanilla sugar, without letting it boil, keep on heating for 1-2 minutes.
Pour into sterilized jars, roll up the lids, turn over and let cool, be sure to wrap them in a thick cloth or bath towel.
Store in a cool and dark place.

How to quickly make apple juice at home without a juicer for the winter

Even without using a juicer at home, you can very quickly and easily preserve apple juice for the winter. To grind fruit you will need a regular kitchen blender and a large grater. Then you will have to put the apple mass under pressure and wait for the liquid to release. It is not necessary to peel the fruits, because it contains a large amount of useful substances and the natural thickener pectin. The resulting juice will be absolutely natural, but not too transparent. If this moment confuses you, it is worth straining the workpiece through gauze folded in several layers. After this procedure, the liquid will lighten a little and acquire a real juice consistency.

Necessary ingredients for quickly preparing apple juice for the winter without a juicer

apples – 5 kg
sugar – ½ kg

Step-by-step instructions on how to make apple juice for winter without using a juicer

Wash very ripe juicy and sweet apples thoroughly in running water and dry on a kitchen towel.
Cut the fruit into quarters and remove the seed capsule.
Place the fruit slices in a blender bowl and turn into small, uniform pieces. Do not puree it. If you don't have a blender at hand, you can use a coarse grater. The effect will be exactly the same.
Place the processed apples in a linen bag or wrap them in a clean kitchen towel. Place this structure in a colander, and secure the colander itself over some deep container. Place a weight on the bag of apples.
Leave until the juice stops coming out. Then pour it into an enamel container and bring to a boil over medium heat.
When the liquid begins to boil, add sugar and cook over moderate heat for 2-3 minutes.
When hot, pour into dry, sterilized jars, seal tightly under metal lids, turn upside down and cool under a warm blanket. Until the winter season, hide in a cool, darkened room.

How to prepare apple-pumpkin juice in jars for the winter

Apple and pumpkin juice prepared for the winter according to this recipe will turn out to be quite dense and very rich. A thick consistency can be achieved by passing all components together rather than separately through a juicer. This method will allow the apple and pumpkin components to mix harmoniously during the processing process and ultimately become one whole product.

Necessary ingredients for preparing apple juice with pumpkin in a jar

apples – 1 kg
pumpkin – 2 kg
lemon – 1 pc.
sugar – 125 g

Step-by-step instructions on how to make apple and pumpkin juice for winter

Wash the apples, dry them with a paper towel, cut them into slices and remove the seed pods.
Rinse the pumpkin in running water, remove the skin, remove the internal fibers and seeds, and cut the pulp into medium-sized pieces.
Cut the lemon together with the skin into slices.
Pass all components together through a juicer. Pour the resulting aromatic liquid into a deep enamel pan, add sugar, stir and place on the stove.
Bring to a boil over medium heat and simmer for 2-3 minutes.
Pour the boiling juice into dry, sterilized jars, seal the lids, turn them upside down and, covering with a warm blanket, leave until completely cooled. For winter storage, hide it in a pantry or basement.

How to make apple-carrot juice - easy canning at home for the winter

Apple and carrot juice is one of the healthiest homemade preparations for the winter. Making the product is not at all difficult and it does not require a lot of time. The amount of sugar in the canned food can be varied to suit your needs. If you want the taste to be sweeter, you should increase the portion by 50%. When you like fresh shades with a slight sourness, it makes sense to reduce the presence of sand or even replace it with low-calorie stevia.

Necessary ingredients for preparing apple-carrot juice for winter

apples – 2 kg
carrots – 1 kg
sugar – 150 g

Step-by-step instructions on how to preserve juice from apples and carrots at home for the winter season

Wash vegetables and fruits thoroughly in running water and dry, spreading them on a clean kitchen towel.
Cut the apples into large pieces and squeeze the juice out of them.
Separately squeeze the juice from the carrots.
Pour both types of freshly squeezed juices into one deep saucepan and bring to a boil over medium heat.
Add granulated sugar, mix very thoroughly and cook over moderate heat for 5-6 minutes.
Pour apple and carrot juice into dry, sterilized jars, seal with lids, turn upside down and cool, covering with a warm bath towel. Store in a cool room out of direct sunlight.

If you've ever drunk homemade apple juice, you'll definitely have no doubt about whether you should actually write down these recipes. We will prepare the most authentic apple juice at home. It's hard to imagine how delicious it is! Here you can only try, it is impossible to describe it in words.

You don’t have to add sugar to juices if the fruits themselves are sweet enough. Many housewives prepare juices this way. Moreover, it is much more useful. Some people like sour drinks, so they make apple juices with sourness and also do without sugar.

This drink can be served not only to children, but also to neighbors/friends/acquaintances who come to visit. Moreover, it can be safely served during the holidays, because it is much tastier than the product sold in stores.

From this juice you can make a sauce, cream for a cake, and use it as a coating for a cake. It can perform many functions and will be at its best in all cases!

General cooking principles

To make homemade apple juice you don’t need as much as you might already imagine. In addition to apples, you definitely need jars and lids in which you will close this very juice. Select the appropriate volume. It all depends on how many people live with you and how often they will drink the juice. For example, if you are alone, then you can close the drink in liter jars. If there are a lot of household members, take three-liter ones, no less.

In order for everything to be well preserved, it is important to remember sterility. To do this, the jars along with the lids must be thoroughly washed. First with soap and water, then replace the soap with baking soda. After this comes the turn of sterilization.

You can sterilize wet (just washed) jars in a microwave or oven. Fifteen minutes will be enough, as will a temperature of 150 degrees in the oven and maximum power in the microwave.

And there are two more methods for sterilizing jars: boiling water and steam. In the first case, you simply need to place all the jars in the widest pan you have. Pour water over them and put on the stove, bring to a boil, and “cook” for fifteen minutes. As for steaming, the jars one by one simply need to be placed under steam from an electric kettle. One jar will take ten minutes.

Natural juice from apples for the winter through a juicer

Cooking time

calorie content per 100 grams

A traditional method of preparing apple juice that does not require sweetening. When choosing sweet varieties, natural sugar will be enough.

How to cook:

Advice: if you add sugar, it is better to give preference to cane sugar. It will have a better effect on the taste, and the juice will not be cloying.

Preparing juice through a juicer without pulp

Juices without pulp are much easier to drink, and in terms of vitamins they are almost as good as those that contain pulp. Children like it better this way.

What is the calorie content - 47 calories.

How to cook:

Be sure to sort out the fruits first, putting the bad ones aside;
Wash them, peel them if desired;
Cores and seeds must be cut out;
Cut the fruit into slices and place in a juicer;
Rub the resulting mass through a sieve or place on cheesecloth, then squeeze to obtain pure juice without pulp;
Pour it into a saucepan and place on the fire;
Let it boil, reduce the heat to low, skim off the foam from the surface;
Pour pure juice into jars, close the lids and put the jars under blankets for long and proper cooling.

Tip: if you want to protect your bookmarks from mold, you can literally add 1 gram of citric acid on top of each jar. It can also be mixed into the total mass and then poured into containers.

Apple-carrot juice

The double benefits of this drink affect the functioning of the entire body. This compote is especially important for those who are concerned about the health of their eyes.

How much time - 35 minutes.

What is the calorie content - 59 calories.

How to cook:

Wash the apples, peel them and cut them into slices;
Pass through a juicer;
Peel the carrots, wash and squeeze the juice out of them in the same way;
Mix both juices in a saucepan, add sugar;
Place on the stove, turn on medium heat;
Bring to a boil and pour into prepared containers.

Tip: the amount of carrots can be adjusted, it is limited only by taste preferences.

Drink option with pumpkin

An exceptional autumn gift: bright and unusual apple and pumpkin juice. Nutritious and rich.

How long is it - 40 minutes.

What is the calorie content - 69 calories.

How to cook:

Wash the pumpkin, peel it, cut into cubes;
Pass them through a juicer to obtain juice;
Wash the apples, remove the peel and entrails in the form of cores and, of course, seeds;
Pass the slices through a juicer in the same way as pumpkin;
Pour both types of juice into a saucepan, add sugar and citric acid;
Put on the fire, let it boil and cook for ten minutes;
Pour the finished juice into jars, close the lids and put them under a warm blanket.

Tip: it is better to take sweet varieties of pumpkin; its flesh is usually brighter and softer.

Juice bookmarks “Assorted”

The concentration of vitamins in this version of apple juice is simply off the charts!

How long is it - 30 minutes.

What is the calorie content - 81 calories.

How to cook:

First of all, you need to prepare the syrup, and to do this, pour water into a saucepan and add granulated sugar there;
Place on the fire, stirring, until the crystals are completely dissolved;
Once the goal is achieved, cook the syrup for five minutes;
Wash the apples, peel and remove the insides;
Cut the fruit into slices and pass through a juicer;
Strain the resulting mass to obtain pure juice;
Mix it with syrup, rowan and currant juice;
Pour into a saucepan, bring to a boil;
Pour the hot drink into jars, roll it up with a key and put it away “under the fur coat”.

Tip: berry juice must be sweetened, otherwise it will be too sour and tart.

To make the juice truly healthy, healthy and tasty, we advise you to remove sugar from the juice. But to make it tasty, be sure to choose sweet varieties. In fact, if you also sweeten such fruits, it will turn out too sugary!

We recommend choosing large apples and always heavy ones. The weight of the fruit must correspond to its appearance. That is, a large apple should be heavy. The heavier the fruit, the more juice they contain. This means you can get the maximum amount of vitamins from them. Go for it!

When choosing apples, be sure to feel free to touch them from all sides; they should be firm. If the fruits are soft, it means they have been lying on the counter for more than a week.

Buy apples of a reasonable size. It is clear that you will like larger specimens more, but it is important to remember that it is for such people that this variety was artificially bred. That is, apples are grown on nitrates.

There should be absolutely no defects on the surface of the fruit: stains, holes, marks from impacts, cracks, scratches, etc. The peel is perfectly smooth, not wrinkled, and can be either glossy or matte.

Apples must smell and smell like apples. It often happens that vegetables, berries or fruits have no flavor at all. This is a sign that they were grown artificially, which means that they are just as “tasteless” inside. It is not worth buying such a product.

In your spare time, be sure to prepare such a tasty and real drink at home as apple juice. Moreover, we have it with various additives like carrots and pumpkin, so it will turn out incredibly healthy and bright. You can offer this to the little ones too.

During the harvest season, apples are the most affordable fruit. Let's face it: many summer residents and gardeners lose their harvest. And those who do not have their own apple orchard in winter miss the juicy fruits that were lying under their feet in the fall or were sold at the market for next to nothing. After all, apples are not only juicy and tasty, but also very healthy. Their balanced mineral and vitamin composition makes them almost invaluable in the fight against anemia and vitamin deficiency, which lie in wait for us on cloudy days. Therefore, it would be very unwise to miss the opportunity to prepare apple juice for the winter. It is tasty and healthy on its own, and if apples are supplemented with other berries, fruits or even vegetables, the benefits of the drink will increase significantly, and its taste will take on other notes. We have collected for our readers the 7 best apple juice recipes for the winter, from classic to extraordinary.

Culinary secrets

The easiest way to prepare apple juice for the winter is to use a pressure cooker. However, this method can hardly be called ideal. It has two disadvantages. Firstly, apples in this case are subjected to long-term heat treatment, which is why the drink loses some of its beneficial elements. Secondly, it is difficult to process large quantities of apples in this way. For this reason, we recommend that you still use a juicer suitable for large quantities of apples. If it is not possible to purchase such an assistant, you can use a meat grinder, although with its help you will process the crop much longer.

After the juice from the apples is squeezed out, it can be strained through gauze folded in several layers. Then you will get juice without pulp, more transparent.
Apple juice can be clarified using citrus juice. Most often, lemon is used for this. For a liter of apple juice, just take a tablespoon of lemon juice. In this case, we strongly recommend sweetening the drink by adding 2-3 tablespoons of granulated sugar per liter of drink.
Autumn varieties of apples are more suitable for preparing juice for the winter. The most famous of them is Antonovka.
Most often, autumn apples are sour, so sugar is added to the juice made from them. It is needed primarily to improve the taste of the drink, so if you wish, you can make juice without sugar - it’s a matter of taste.
If you put unseeded apples into the juicer, the grate of the unit will often become clogged. For this reason, it is better to spend time on primary processing of the fruit.
If you prepare juice in a juice cooker, add spices, in this case the drink will be very aromatic. Zest, cinnamon, mint, and nutmeg are usually added.
Try not to subject the apple drink to prolonged heat treatment. Strictly speaking, it cannot be boiled at all, since vitamin C is destroyed at high temperatures. For this reason, the juice is boiled at a temperature of 85-90 degrees, not allowing it to boil, and then sterilized in jars. If you want to do without sterilization, you will have to cook the drink for 5 minutes over low heat, skimming off the foam along the way.

Freshly squeezed apple juice can be mixed with sugar and evaporated to a thick consistency. In this case, you will get apple jam or marmalade for the winter. This product is not as healthy as juice, but it takes up much less storage space.

Classic apple juice recipe for the winter

What do you need:

apple juice (freshly squeezed, with or without pulp) - how much squeezed;
sugar - to taste.

How to cook:

Mix the juice with sugar and place on the stove.
Bring to a boil over low heat, but do not boil.
Pour into pre-sterilized jars.
Lay a cloth on the bottom of the pan and place the jars on it. It is important that they are approximately the same size.
Pour water into the pan. It should reach the hangers of the cans.
Light the burner, bring the pot in the saucepan to a boil over low heat and sterilize the jars in it for at least 20 minutes (if they are liter). Increase the sterilization time by 5 minutes for every half liter of jar volume.
Carefully (preferably using special tongs) remove the jars and roll them up.
Place the jars upside down, cover with warm clothes and leave for a day.
After the specified time, store the juice in the pantry.

If you want to avoid sterilization, boil the juice for 5 minutes before placing it in the jar. At this time, foam will appear on its surface; it should be removed.

No matter what recipe you decide to make for apple juice, it will stand well at normal temperatures, but placing it in a cool place will significantly increase the shelf life.

Apple-carrot juice

What do you need:

apple juice with or without pulp - how much was squeezed;
carrot juice - the same amount.

How to cook:

Grate or otherwise chop raw carrots.
Squeeze the juice out of it. To make it easier to separate, you can steam the carrots for a while or sprinkle them with a little sugar.
Stir the ingredients and bring to a boil.
Remove the pan from the heat, pour the juice into jars, sterilize for 20-40 minutes.

Apple-carrot juice is not only healthier than just apple juice, but also tastier: thanks to carrots, the drink turns out more tender and sweet, and takes on a pleasant orangeish tint.

Apple-pumpkin juice

What do you need(for 2 l):

pumpkin – 1 kg;
apple juice – 1 l;
oranges – 2 pcs.;
lemon – 1 pc.;
sugar – 0.2 kg;
water – 0.25 l.

How to cook:

Cut the pumpkin pulp into small cubes, steam or boil in a small amount of water. Puree using a blender.
Wash the oranges and lemon, cut in half. Use a citrus juicer to extract the juice.
Grate the zest: a teaspoon of lemon and a tablespoon of orange.
Make syrup from water and sugar.
Mix all ingredients.
Heat the juice to a temperature of about 90 degrees, pour into jars and sterilize.

After the juice has cooled, you can put it in the pantry for the winter. If you have children in your family, then you should try this recipe. After all, they do not eat healthy pumpkin as readily as oranges, and the drink according to the given recipe turns out very similar to orange nectar.

Apple-chokeberry juice (recipe for a juicer)

What do you need:

chokeberry - 1 part;
apples – 5-6 parts;
sugar - at the rate of 50 g per 1 kg of fruit pulp.

How to cook:

Peel the apples and cut out the seed boxes.
Sort the berries, rinse and dry.
Place the berries in a juicer, sprinkle with sugar, and place apples on top.
Fill the designated part of the juicer with water, and check that the tube coming from the juicer is closed. Place on the fire and wait until the fruits give up their juice.
Close the juice in jars and put it away for the winter.

Chokeberry does not release its juice well, so a juicer is best suited for preparing a drink from it. Juice prepared for the winter using this device does not require additional processing.

Apple-pear juice

What do you need:

pear juice – 1 part:
apple juice – 1 part;
sugar – 50 g per 1 liter of juice mixture.

How to cook:

Mix the ingredients and bring to a boil.
Distribute into jars and sterilize them.
Seal the workpieces hermetically. Leave to cool, placing on lids and wrapping.

Juice from apples and pears can also be prepared in a juicer. It is important to remember that sugar must be added to this drink: despite the fact that pears taste sweeter than apples, they have less sugar content.

Apple-grape juice

What do you need:

juice from Isabella grapes or similar – 1 part;
apple juice without pulp – 1 part;
light grape juice – 3-4 parts.

How to cook:

Mix the juices, bring to a boil and cook for 5 minutes, skimming off the foam.
Strain and boil again.
Pour into sterilized jars and seal immediately.

Apple and grape juice according to this recipe is concentrated; before serving, it must be diluted with water, or mineral water.

Apple-tomato juice (without juicer)

What do you need:

juicy apples – 1 kg;
ripe tomatoes – 2 kg;
bay leaf – 1 pc.;
allspice – 5 pcs.;
cloves – 2 pcs.;
salt, sugar - to taste.

How to cook:

Cut the apples into pieces and pass through a meat grinder.
Squeeze the juice from the applesauce through 3 layers of cheesecloth.
Wrap the spices in cheesecloth and place them on the bottom of the pan in which you plan to cook the juice for the winter.
Pour boiling water over the tomatoes or blanch them for 3 minutes in boiling water. Cool and peel. Rub the pulp through a sieve.
Mix tomato juice with apple juice, add sugar and salt to taste.
Pour into a saucepan with spices, heat well, without bringing to a boil.
Fill sterilized jars with juice.
Sterilize the drink in the pan for 20-40 minutes.
After rolling it up, turn it over and wrap it in something warm. Leave until morning.

At first glance, the drink may seem specific, but once you try it, it becomes clear: it is not much different from the tomato juice we are used to, but has a slightly more pronounced sourness. This extraordinary recipe is worth taking note of the housewife who loves to surprise guests and household members with unusual culinary creations.

Apple juice for the winter can be made according to different recipes and in different ways. And in fact, this process is not very complex. Without being lazy in the fall, you can drink apple juice all winter long, which is not inferior in taste and benefits to freshly squeezed juice. Store-bought drinks cannot be compared to it.

In terms of its popularity and usefulness, apple nectar ranks first among all known juices. And, besides, it goes well with many fruit or berry juices, even carrot juice. How to preserve apple juice? Let's look at some popular and frequently used juice options with the addition of different fruits. Preserving apple juice is a fascinating activity.

This product is the basis for the production of all mixed juices. Apples can be sour, sweet, red or green, but they must be ripe. Depending on the variety of apples, you can add sugar (1 tablespoon per 500 milliliters of juice) or do it without it if the raw material is sweet enough. At home, the juice is almost always obtained with pulp, concentrated. In winter, before use, it is diluted with boiled water. The product is included in baby food.

Ingredients:

apples – 3 kg;
sugar – 50 gr.

How to make apple juice for the winter?

We sort the apples, throw away the spoiled ones, cut them into slices, remove the core and put them through a juicer. The resulting liquid is very cloudy and must be filtered through flannel cloth or several layers of gauze. This will help remove excess suspended matter.
If you don’t have a juicer, then pass the prepared apple pieces through a meat grinder. Then collect the pulp in a canvas bag and put it under a press.
Next, pour the liquid into an enamel pan and bring it to a temperature of 85 degrees, but do not boil.
Pour the hot product into prepared jars, cover loosely with metal lids and sterilize. Depending on the capacity of the jar, the sterilization time can be from 12 to 20 minutes.

Also, many housewives make delicious homemade apples, recipes for which we have prepared especially for you on our website.

Apple juice through a juicer with the addition of pears

Apple and pear juice is a dessert for daily consumption. Has a tonic effect and improves metabolism in the body.

A juice cooker is a common kitchen tool for gardeners, who harvest a generous harvest of fruits, berries and vegetables from year to year, and for large volumes of processing, it is an irreplaceable assistant. Using a juicer, we obtain a product that does not need to be heated, but is poured into jars and immediately sealed. The juicer works on the principle of a double boiler, where chopped fruits are processed with steam. The juicer is easy to clean, unlike the juicer mesh. It works silently. Modern juice cookers are either electric or hob-based.

Ingredients:

apples – 3 kg;
pears – 2 kg;
sugar – 150 gr.

How to make apple juice at home:

We wash the fruits thoroughly, cut out spoiled areas, seed boxes and cut them into small cubes. Then place the cubes in a mesh pan.
Pour cold water into the lower container of the unit, put it on the fire and bring to a boil. Then we set up a pan to collect the juice, and place a net with apples and pears on it. If the apples are sour, you can sprinkle them with a little sugar. Close the juicer with a lid and close the silicone hose. Let the juice cook for an hour.
At this time, you can prepare and sterilize the jars and lids.
After an hour, open the lids of the juice cooker, crush the boiled fruit a little, place the jars under the hose, open the tap and fill the warm jars with the hot product. Next, seal tightly with metal lids and cool. The juice is much clearer than in a juicer.

The remaining pulp can be used as a filling for pies and marmalade. With the same success, you can put halves of sweet plums instead of pears. It will be great too.

From the remaining apples you can prepare another excellent preparation for the winter, which both children and adults like.

Apple-raspberry juice

Apple-raspberry juice is useful in winter not only as a tasty vitamin drink, but also as an antipyretic; it can be used instead of raspberry jam at high temperatures.

Ingredients:

Apple juice – 60%;
raspberry juice – 40%;

For raspberry juice;

raspberries – 1 kg;
water - 200 ml.

How to make apple juice at home:

You can use sour varieties of apples for juice; we process the apple juice in a juicer. Pour the resulting juice into a bowl and prepare raspberry juice.
To do this, we sort out the raspberries and discard the unripe ones. Place the berries in a colander and dip them three times in a bucket of salted water (1 tablespoon of salt per 5 liters of water). The fact is that ripe raspberries can contain raspberry bugs and they float up in salted water. Then put the raspberries in a saucepan, mash them with a wooden pestle, add water and heat, but do not boil. Then pass the raspberries through a sieve. Let the resulting juice stand for 15 minutes, then add it to the apple juice.
Then we bring the mixture to 85 degrees, pour it into jars, sterilize and seal.

Apple-carrot juice

The drink contains a large amount of vitamins A, C and group B. It is part of dietary and sports nutrition.

Ingredients:

apples – 1.5 kg;
carrots – 1 kg.

How to prepare apple juice at home for the winter:

Preparing the apples.
We clean and wash the carrots, cut them into small pieces.
First we pass the apples through the juicer, pour the apple juice from the juicer, and then pass the carrots.
Mix the juices in a saucepan, bring to a boil and cook for 2 minutes, skimming any foam that has formed from the surface.
Then we pack it into jars and sterilize it without fail, then seal it, cover it with a blanket and cool it for about a day.

Apple and apricot juice

Difficult to prepare and time-consuming recipe. The product is included in baby food. The juice has a mild laxative effect, and in general, it is very tasty and children drink it with pleasure.

Ingredients:

apple juice – 50%,
apricot juice – 50%

For apricot juice:

apricot puree – 2 liters;
sugar syrup – 1 liter.

For the syrup:

sugar – 250 gr.,
water – 1 liter.

If you run apricots through a juicer, you will end up with too much waste. It's good if you live in the south, where apricots grow and produce a good harvest. And, if you are residents of the North or Siberia, where only imported fruits arrive. We need to make full use of this wonderful fruit, minimizing waste.

How to prepare apple juice with pulp for the winter with the addition of apricots:

For juice we take ripe or overripe apricots. We sort the fruits, remove wormy, spoiled and stalks. Then we wash it, break it in half and remove the pit.
Place the apricots in a saucepan and add water at the rate of 1 cup per 2 kilograms of apricots. After this, boil the fruit until softened. Then we rub the boiled apricots through a sieve or colander. Dilute the resulting puree with boiled sugar syrup, mix and boil for 10 minutes.
We process apples, preferably sour varieties, and pass them through either a juicer or a meat grinder. We filter the resulting juice through several layers of gauze, pour it into apricot juice and heat it to the desired temperature, like ordinary apple juice.
Next, pour into jars, sterilize and seal tightly.

We get a fairly concentrated and thick product, which, preferably, should be sealed in jars with a capacity of 0.5 - 1.0 liters, no more.

This juice can be given to children from 6 months. It is better if you dilute it with plenty of water. There are some children who do not drink water, but will drink water with juice.

Apple juice with black currants

In this recipe you will learn how to prepare apple juice at home for the winter. This drink is more suitable for a festive table. Blackcurrant, with its unique aroma, makes it unique. Serve it on its own as a dessert. With the addition of champagne, rum, liqueur or cognac, exquisite low-alcohol cocktails are obtained. The juice is often used to make smoothies and jelly, which are served in portioned vases.

Typically, this juice is prepared in small quantities. Since currants release their juice heavily, the juicer is used only for processing apples.

Ingredients:

apple juice – 75%,
currant – 25%

How to make apple juice with pulp at home:

Squeeze the apples through a juicer.
We process the blackcurrants, remove the branches and overripe fruits.
We wash the berries, put them in a bowl, mash them with a wooden pestle, add a little water and put them on the fire. Boil the mixture for several minutes, then cool, spread on several layers of gauze and manually squeeze out the liquid.
Then pour currant juice into apple juice and heat to the desired temperature.
We pack in jars and preserve in the usual way.

You can also prepare from the remaining berries, which will decorate your dining table and will appeal to your household.

Let's summarize. Apple juice prepared at home is many times healthier than what is sold in stores. Apples are a universal fruit. They are grown all over Russia; all you need is a desire and you can make a wonderful dessert drink using additives from any fruit that your region is rich in.

For apple juice, choose ripe apples of juicy, non-acidic varieties.

The process will require:

Juicer;
- 1, 2 or 3 liter jars and lids;
- seaming machine;
- two small saucepans and a stand for sterilizing jars;
- towels or large napkins;
- glass or enamel container for collecting juice;
- enameled container for juice pasteurization;
- enameled ladle for pouring juice;
- seaming machine;
- detergents or baking soda for washing cans;
- a blanket or blanket for wrapping cans of juice.

Apple juice canning process

Wash the apples selected for juice in a deep bowl, and after washing, transfer them to another bowl or pan. Let the wet apples drain.

Wash the jars inside and out using detergent or baking soda. Rinse them thoroughly and place them upside down on a towel spread on the table, allowing the water to drain.

Install and connect the juicer. Electrical or mechanical will do. You can use a press. Place an enamel container under the juice chute to collect freshly squeezed juice.

Cut the apples into quarters. It is better to remove the stalks. At the same time, clean areas with rotten spots or spoiled when apples fall to the ground. Cover the sliced apples with a towel or napkin. Work quickly as apples tend to oxidize quickly when exposed to air.

Start squeezing the juice. Proceed according to the instructions for the juicer. In a standard juicer, place quartered apples in a tray, press down with a special plate and squeeze out the juice.

Place the collected juice on the stove in an enamel pan and heat to a temperature of 70-80 degrees. Fill a separate small saucepan halfway with water, bring to a boil and lower the lids to roll the jars into boiling water, turn off the heat after a minute or two.

While the juice is heating, place a small saucepan of water and a rack on the stove to sterilize the jars. Place the jar on the stand and keep it steaming for 1-2 minutes until the jar warms up and becomes transparent from the condensation flowing down the inner surface.

Place the sterilized jars on a dry table surface with a towel, neck up. As soon as the juice reaches a temperature of 70 degrees, turn off the stove and start pouring the juice into jars.

Place the jar on a flat surface, preferably on a stool. Pour the juice into the ladle, close with a sterile lid and roll with a seaming machine. Place the rolled can on the floor covered with a blanket. To do this, turn the jar upside down. Cover the top of the jar with a blanket.

Proceed to pour the juice into the next jar. And so on until you have processed all the juice. The blanket can be removed from the cans after a day. Transfer the cooled jars of juice to the cellar or pantry.

If desired and if you have other berries and fruits, herbs (mint, lemon balm), you can add sprigs of mint or lemon balm to the finished juice before sterilization. You can also add berry juice. Chokeberry berries, plums, grapes, pears, and pumpkin are suitable.