Fruit and vegetable juices are the kind of drinks that we should drink all year round. But they acquire the greatest value during the off-season and in winter, when our body feels a special need for vitamins. What conclusion should a good mistress make? Of course, harvest juices for the winter! How to do it? We will tell you!
Natural juice
Juice from apples for the winter can be closed in unlimited quantities. For this recipe you need the fruits themselves, a juicer, a large wooden spoon, an enameled pan and a container for preservation. Rinse the dishes thoroughly in warm water, where previously pour a couple of spoons of soda. Wash the apples, cut into slices, peel the seeds, remove damaged areas. Load the products into the juicer, place the dishes for collecting the liquid under it. Sterilize jars, lids too. Depending on the capacity of the container, in which you will cover the juice from apples for the winter, pour the accumulated amount of liquid into another pan, put on fire, heat to a temperature of about 90 degrees, removing the foam with a wooden spoon. Pour the juice so boiled for one and a half minutes into cans and roll up. To preserve the nutritional value of the drink, it can be prepared in a slightly different way. When re-boiling, heat the liquid to only 40 degrees, pack it up, roll it up, wrap it up and hold the cans upside down for about a day. As you may have noticed, this apple juice is preserved for the winter without sugar and other additional components. When you eat it, sweeten as desired.
Assorted fruit
Extremely useful and very tasty drinks that are made not from one type of product, but from a mixture. Such an assortment twist helps with anemia, vitamin deficiency, autumn spleen or winter colds. What could be better than a sip of summer in a glass! So you get the juice from apples for the winter with other fruits! You will need: one and a half kilograms of the main product and the same number of pears and plums. Sugar - 1000 - 1200 g. Wash apples and pears, cut seeds, stalks. At the plums, clean out the seeds, divide the fruits themselves into halves. Put everything in a juicer, put it in a cook, and let the products be processed for an hour (from the moment of boiling water). Stir juice with sugar, put in jars, sterilize (temperature not higher than 85 degrees). Sterilization time: for half-liter containers - about 15 minutes, per liter - 20, for 3 liters - half an hour. Preservation of juice from apples and other fruits according to this recipe is possible with a lower amount of sugar or with a different ratio of components. And from the pulp (squeeze), you can cook excellent jam or jam.
Pulp juice
If you want to spin a drink with pulp, then use this technology. Up to 150 g of sugar and 0.5 g of ascorbic acid will be required per kilogram of fruit. Unlike previous recipes, this homemade apple juice is prepared from fruits with seeds and a core.
Cut the fruit into slices, put in a pan, pour a little cold boiled water, in which dissolve the acid. It is needed so that the apples do not oxidize, do not darken in the air. Steam over low heat under a lid until the pieces are softened. After this, the mass should be rubbed through a thick sieve or colander. Warm the grated juice to a temperature of 85 degrees, pouring sugar to taste (or putting honey), and pack in jars. Pour under the neck so that no air remains. Sterilize at a temperature of 85-90 degrees for 25-30 minutes.
By this principle, juices from different fruits and vegetables can be preserved.