Apple juice for the winter - the best recipes and useful tips. Apple juice for the winter: the best recipes with photos

Apple juice is rightfully considered a storehouse of vitamins. Thanks to mineral elements, the product strengthens the immune system, fights colds, and 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 put together for you a golden collection of the most delicious recipes that you can easily turn into reality yourself. Let's look at the 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 different types of apples, it all depends on personal preference. 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 wormhole are used for juice. 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, rinse each apple under warm water, using baking soda if necessary. 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 there is a concentration of useful elements that need to be preserved.
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 large pieces into puree well, don’t waste 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. Whenever possible, choose ceramic or glass containers rather than plastic. The latter option reduces the shelf life of the final product. Also, do not use metal utensils, as they tend 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 cooking technology is as follows: the juice is poured into a wide pan with an enamel coating, then placed on the stove and heated evenly to 88-98 degrees.

If you do not have a thermometer, a visual inspection will help you find out about the required stage. 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 infused 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 a thick-walled saucepan, 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 that the level of poured water only reaches the shoulders of the container, otherwise it may 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 to 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 maintain the correct proportions. Experienced housewives are advised 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 heat treatment stage, add granulated sugar to the juice and wait until the crystals dissolve. After this, pour into jars, seal, cool, and put in a dark place.

Apple-pumpkin juice

1. Peel the pumpkin from the hard skin 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, add ground cinnamon, vanillin and filtered water in a small amount to the juice to slightly dilute the composition.
4. If you wish, you can add a little lemon juice to the mixture to give the drink a citrusy 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

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 the 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 needs to be heated to 70-75°C, filtered, brought to a boil and boiled for 2-3 minutes, 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

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

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:

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

1. Wash the apples, peel them and cut them into slices;
2. Pass through a juicer;
3. Peel the carrots, wash and squeeze the juice out of them in the same way;
4. Mix both juices in a saucepan, add sugar;
5. Place on the stove, turn on medium heat;
6. 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:

1. Wash the pumpkin, peel it, cut into cubes;
2. Pass them through a juicer to obtain juice;
3. Wash the apples, remove the peel and entrails in the form of cores and, of course, seeds;
4. Pass the slices through a juicer in the same way as pumpkin;
5. Pour both types of juice into a saucepan, add sugar and citric acid;
6. Put on the fire, let it boil and cook for ten minutes;
7. 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:

1. First of all, you need to prepare the syrup, and to do this, pour water into a saucepan and add granulated sugar there;
2. Place on the fire, stirring, until the crystals are completely dissolved;
3. Once the goal is achieved, cook the syrup for five minutes;
4. Wash the apples, peel and remove the insides;
5. Cut the fruit into slices and pass through a juicer;
6. Strain the resulting mass to obtain pure juice;
7. Mix it with syrup, rowan and currant juice;
8. Pour into a saucepan, bring to a boil;
9. 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.

It’s difficult to call apple juice from a store-bought package juice. It's more of a syrup with wild sugar content and no signs of vitamins.

You can taste real apple juice only from a jar that you hand-wrapped for the winter. There are benefits and real taste here.

Experienced housewives who have mastered the wisdom of pressing, pasteurization and sterilization often cook mixed juices. Drinks made from apples and pumpkin, zucchini, carrots, sea buckthorn, rowan, currants, and grapes have excellent flavor combinations.

Apple juice for the winter - general principles of preparation

Varieties suitable for juicing are winter, juicy. Good apple juice for the winter is obtained from varieties Semerenko, Antonovka, Anis, Grushovka. They can be mixed with each other: the blended taste is much more interesting than a mono drink.

Sweet apples mean you don't have to use sugar to make juice. For sour varieties, granulated sugar should be added to taste. For some, fifty grams per liter is enough, for others, all one hundred.

The generally accepted rule requires doing without boiling, that is, using the pasteurization method. This is necessary for maximum preservation of vitamins. The squeezed juice is usually brought until the first bubbles appear. This is a sure sign that the liquid has heated up to 90-95 degrees. At this temperature, the juice is pasteurized for five minutes and then poured into prepared warm and dry jars.

The second method involves sterilizing cans of finished juice - this is sterilization. The finished cans of drink are placed on the bottom of a pan of boiling water (the bottom must first be covered with a cloth or a wooden circle should be placed). Boiling water should reach the neck of the jar. The sterilization time for a liter jar is fifteen minutes.

It is convenient to squeeze apples using a special juicer or a meat grinder with a special attachment. There is no need to cut out the seeds. With them the taste will be more tart and the aroma will be thicker. After spinning, a thick, dense foam forms on the surface. The surface of the juice also becomes foamy when heated. It must be removed with a slotted spoon, preventing it from settling.

Without pressing, the juice can be prepared in a juicer. The apple slices are placed in the receptacle, and the output is a finished drink, suitable for bottling and storage.

Proper preparation of containers for bottling is of utmost importance. Glass jars should be thoroughly washed with soda and sterilized over steam, in the oven or microwave. In the second method, the jars should be placed in a cold oven, set the temperature to 120 degrees and wait for the container to dry completely. The jars should be in the microwave for no more than three minutes.

You need to remove heated jars with dry hands, otherwise they may burst. Screw-on jar lids should be boiled for five minutes.

Apple juice for the winter “Pasteurized”

A classic version of apple juice – tasty, aromatic, sweet and sour. If the apples are very sweet, there is no need to add sugar!

Ingredients:

Five kilograms of apples;

Half a kilo of sugar.

Cooking method:

Wash the apples, cut into slices and squeeze using a juicer or meat grinder with an attachment.

Pour the juice into an enamel pan, add sugar to taste, and turn on medium heat.

Bring the juice to the first signs of boiling. Remove the foam with a slotted spoon.

As soon as the first bubbles appear, turn off the heat.

Pour into warm sterilized jars and seal.

Cool under a warm blanket upside down.

Store in a cool place.

Apple juice for the winter at home “With pulp”

Apple juice with pulp for the winter is tasty and healthy. It contains more dietary fiber, which means more benefits for the intestines.

Ingredients:

One and a half kilograms of apples;

Two glasses of water;

Sugar syrup to taste (one or two glasses).

Cooking method:

Peel apples from skins and seeds.

Cut into slices.

Place the apple slices in a large saucepan, preferably enameled, and add water.

Wait for it to boil, cook for fifteen minutes.

Puree the apple pulp in a meat grinder or blender. Pass the apple base through a meat grinder twice, for greater tenderness.

Mix applesauce and sugar syrup and place on stove.

As soon as the puree boils, set aside for five minutes.

Cool the mixture slightly and puree again. It is best to use a fine metal sieve.

Bring the mixture to a boil again, immediately pour into warm jars and seal.

Apple juice for the winter with zucchini

Apple mixes are a wonderful and healthy way to diversify your drink, giving it a different color and taste. In addition, the second ingredient gives apple juice additional benefits, which means it is much more effective in terms of health. The first option is apple and zucchini.

Ingredients:

Two kilograms of zucchini;

Two kilograms of apples;

Two grams of citric acid;

Half a kilo of sugar.

Cooking method:

Peel the zucchini from rough skin, internal fibers and seeds.

Prepare the apples by peeling and coreing them.

Cut the zucchini and apples into pieces and squeeze the juice out of them.

Pour the mixture into a saucepan and place over medium heat.

Pour grains of citric acid and sugar into the heated liquid.

Boil the juice for ten minutes.

Pour into sterilized jars, seal, and cool.

Store in the dark and cool.

Apple juice for the winter with pumpkin

An unusual and very healthy apple juice for the winter is obtained by mixing it with pumpkin juice. The festive orange color, delicate delicate taste and rich aroma make you fall in love with this wonderful drink. The ratio of apples to pumpkins can be anything. The classic option is to take one part prepared pumpkin for one part of prepared apples. Add sugar at your discretion.

Ingredients:

One and a half kilograms of apples;

The same amount of pumpkin;

Cooking method:

Cut juicy apples without spoiled areas.

Peel and chop the pumpkin too.

Squeeze out the juice.

Pour fresh apple-pumpkin juice into a cooking container and place over medium heat.

Skim off the foam.

When the liquid is hot, add sugar. If the pumpkin and apples are very sweet, then no additional sweetening is needed.

After the juice boils, you need to pour it into jars, seal and cool completely.

Place in a cool, dark place to store.

Apple juice for the winter with pear

The most delicious, aromatic, light apple juice is obtained by mixing it with pear juice. You need to add sugar to taste or avoid sweetening altogether.

Ingredients:

One and a half kilograms of apples;

One and a half kilograms of pears;

Cooking method:

Wash firm, juicy apples and cut into small slices.

Process pears in the same way.

Remove crushed and damaged parts and do not use them. The cores can be left.

Squeeze out the juice.

Pour it into a container and bring to a boil.

Be sure to remove the foam with a spoon or slotted spoon.

Add sugar to taste.

As soon as the juice boils, turn off the heat.

Immediately pour the apple-pear drink into warm, clean jars, seal, and bottle.

Place in a dark, cool room.

Apple juice for the winter with chokeberry

You can make excellent, tart, sweet and sour apple juice for the winter if you mix it with chokeberry juice. Very fresh, unusual and tasty!

Ingredients:

A liter of prepared apple juice;

A liter of chokeberry juice;

Fifty grams of sugar.

Cooking method:

Boil apple juice as described above.

Sort and crush the rowan berries.

Place the pulp on the fire and heat without boiling for fifteen minutes. The temperature of the berry mass should be no higher than seventy degrees.

For every kilogram of pulp, pour in half a glass of boiled cool water.

Strain the juice through a gauze filter.

Warm the juice to eighty degrees, strain again.

Mix apple and black rowan juice in equal proportions.

Add sugar according to your own taste.

Put on the fire and after boiling, boil for five minutes.

Immediately pour into jars and seal.

Cool and remove for storage.

Apple juice for the winter with sea buckthorn

A similar method is used to make apple juice with sea buckthorn. However, the proportions of apple and sea buckthorn juice are different. The result is an aromatic, immunostimulating, tasty drink.

Ingredients:

A liter of ready-made natural apple juice;

A glass of sea buckthorn juice;

Fifty grams of sugar;

Cooking method:

Boil apple juice as described above.

Crush the sea buckthorn with your hands (wearing gloves), a stick or a pestle.

Place the berries in a saucepan and add water at the rate of liter per kilogram.

Heat the sea buckthorn pulp to sixty degrees, leave until completely cooled for three to four hours.

Strain through a gauze filter.

Mix apple and sea buckthorn juice.

Add sugar to taste.

Heat the juice until the first boiling bubbles appear.

Quickly pour into warm sterilized jars and seal.

Pasteurize for a few minutes in boiling water, cool.

Apple juice for the winter at home “Assorted”

Unusual apple juice for the winter can be prepared not from one, but from several additional ingredients. Very strange at first glance, but in fact a wonderful recipe for assorted fruit, berry and vegetable juice will allow you to enjoy a tasty and aromatic drink. A juicer is required for cooking.

Ingredients:

A kilogram of juicy apples;

A kilogram of hard pears;

A kilogram of ripe tomatoes;

A kilogram of ripe plums;

Eight hundred grams of sugar.

Cooking method:

Wash all components, remove seeds and stalks, cut into small pieces.

Add sugar to everything and mix.

Place evenly into the juicer receiver and boil for an hour after the water in it boils.

Immediately pour the hot juice into prepared jars.

Cover the containers with lids and pasteurize depending on the volume of the jar.

Cork and sue.

Store in a cool place.

• The time for pasteurization of juices depends on the volume of the cans. For half a liter it is enough to spend fifteen minutes in boiling water. Liter jars or bottles are pasteurized for twenty minutes. A three-liter container is pasteurized for half an hour.
• Instead of sugar in cooking, sugar syrup is often used when making jam and juice. One way to obtain it is to dissolve two hundred grams of sugar in a glass of water.
• To make a gauze filter, you need to fold the gauze in two or three layers. Particles of seeds and skins do not penetrate through such a filter, and the juice becomes clear.
• To cook juices, you should use enamel dishes. It does not emit harmful substances, like dishes made of stainless steel or aluminum, and retains all vitamins.