The benefits of freshly squeezed juices - the so-called fresh juices - over canned ones are out of the question. All vitamins contained in fruits migrate to the wort. How to make apple juice at home? The easiest way: wash the fruits, charge them with a juicer and immediately drink the resulting liquid. Indeed, already twenty minutes after settling in the drink, irreversible changes occur. Firstly, it oxidizes from contact with air. Then add sugar. After some time, fermentation bacteria begin their subversive work, turning the liquid into cider or vinegar.
In principle, apple juice, cooked at home, can be stored in the refrigerator for about a week. This is provided that you strain the drink through cheesecloth or a very fine strainer. Then the juice will lighten a little, the pulp will separate. But still, a week is a short time. How to achieve such a shelf life as in a store - about six months, so that in the spring, during the period of vitamin starvation, enjoy the rich warm taste of early autumn?
Purchased juices, even 100 percent in tetrapacks or glass bottles, are most often “reconstituted”. What does it mean? The fruits were boiled until puree, then diluted with water, sugar syrup, citric and ascorbic acid were added, then pasteurized and finally poured into retail containers. Thus, the heat treatment of the product was carried out three times. What vitamins can I talk about? Yes, there are more dried fruit in the pattern than in the so-called “restored 100%” product! And home-made apple juice is exposed to heating only once, which is why all the beneficial substances are stored in it as much as possible. Long-term storage of the drink is achieved through hermetically sealed cans.
How to make homemade apple juice, everyone knows who has seen an advertisement for Galicia products. And for Russian consumers, we quote: "Squeeze, heat, pour." Freshes from Galicia are very tasty, but pleasure is not cheap either. Therefore, you should not be too lazy and make a tasty and healthy drink yourself.
To make apple juice at home, choose only ripe and juicy fruits. Use only sweet varieties, but those in which there is a lot of liquid. Wash the apples and send them to the juicer. Do they need to be cleaned and pulled out seed boxes? It depends on the power of your food processor. About ten to four liters of juice comes out of ten kilograms of apples. Cake - an excellent compost that improves the fertility of the soil of your garden. Let the wort stand a little. After half an hour, the foam will disappear, and the pulp will gather in the upper part of the drink.
We filter the wort through several layers of gauze. We put a saucepan with juice on a strong fire. We heat to 80-90 degrees, removing copious foam. In principle, you can not remove it, but then the color of the drink will be unassuming, "rusty". Pasteurize jars and lids. Glass containers must be hot so as not to burst from temperature changes. Pour and immediately roll under the lids. Banks should cool slowly, so they need to be covered with a blanket. Apple juice at home is cooked. It can be stored in a cool dark place all winter.