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How to prepare vegetable juice for the winter. How to preserve apple juice from a juicer? Apple juice preparation: recipe

Summer is the height of harvesting vegetables and fruits for the winter. There is so much to do! Therefore, express recipes for conservation are more relevant than ever! For example, currants. What is not prepared from it - jams, preserves, compotes, etc. I like to cook currant jam one by one very quick recipe, which I read a long time ago in one of the local newspapers.

Here is the original recipe: 12 glasses of currants will need 15 glasses of sugar and 1 glass of water.

My harvest of currants turned out to be not so generous, so for 10 cups of currants I took 13 cups of sugar and 4/5 cups of water (if you are not strong in proportions - the water should be 2-3 cm below the edge of the glass - I hope I did not break laws of arithmetic).

The recipe says that in no case should you violate the proportions of sugar-currant-water - so keep that in mind. So, my currants, sort out, remove the tails, twigs, sepals.

Preparing jars and lids for closing preserves, jams, marmalades, etc.

We prepare half-liter jars - clean with soda, wash, sterilize. Here it is worth clarifying how I sterilize the jam jars. Since I do not like to mess around in the kitchen for a long time (which you have repeatedly seen when reading my recipes), I take a baking sheet, carefully arrange clean jars so that they do not touch each other, and put them in the oven for 10-15 minutes. slow fire.

Attention! Glass jars we put only in a cold oven and only then turn on the gas. Otherwise, the cans may burst from temperature extremes. We remove the calcined jars from the oven and let cool slightly.

Wash the lids for the jars, clean with soda, rinse, boil for about three minutes or pour over boiling water, drain the water, dry the lids well.

This method of preparing cans takes me a few minutes. You will appreciate the advantages for yourself - you do not need to constantly monitor each jar as when sterilizing on water, you do not need to turn anything, etc. After such processing, jars and lids are dry and warm, which is what you need to make jam.

Recipe for making black currant jam Pyatiminutka

Now let's start making currant jam. We shift the currants into a bowl for cooking jam (I have a huge aluminum pan), add water, half of the sugar - in my case - 6.5 glasses (according to the recipe, 7.5 respectively), put on the fire and let the currants boil.

After that, we reduce the fire, start the timer for exactly five minutes - no more and no less, and boil the currant mixture. Then turn off the fire under the pan, add the remaining half of the sugar, stir thoroughly until the sugar grains dissolve.

Everything! It takes longer to write than to cook Pyatiminutka currant jam.

We spread the currant jam in the jars (I got 6.5 half-liter jars) - I do it with the help of a ladle. I cover the jars with clean paper / napkin / towel for an hour, then tighten the lids with a preservation key. Turn over cans with currant jam Five minutes upside down and do not cover with a warm blanket.

Fast and delicious! According to this recipe, currant jam turns out to be thick in consistency, the color and smell of currants are preserved.

Jam from black currant"Five minutes" - I have my favorite recipe from the blanks. I do not like long cooking, besides, the "5-minute" has a big plus - more vitamins will remain in the jam.

We only need two ingredients, a berry and sugar, I do not add water. The jam turns out to be thick and aromatic, the berries remain intact. Since the preparation of blackcurrant jam "5-minute" for the winter does not take much time, prepare sterilized jars and lids in advance. From the specified amount of ingredients, 1 liter and half a glass of jam are obtained.

Before cooking for the winter "Pyatiminutka" blackcurrant jam for the winter, prepare the products according to the list.

We sort out the berries, remove the garbage, wash. Let the water drain.

Fill the berry with sugar, mix.

On low heat with constant stirring, until the berry gives juice, bring to a boil. Cook for 5 minutes from the moment of boiling.

Remove the foam from the jam.

We pour into prepared jars.

We immediately roll up and turn over the cans for additional heating. We leave it under the blanket until it cools down, then put it away for storage.

Our 5-minute blackcurrant jam is ready for the winter. Enjoy your winter!

Round black currants are valued for their undoubted medicinal properties... Kiwi, lemons and currants are "champions" in vitamin C. The reinforced one becomes a kind of barrier protection during the winter "invasion of viruses". Of course fresh berries- a full-fledged "vitamin complex", and the jam contains only the remnants of those that survived after boiling nutrients... But, rolled up in jars for the winter blackcurrant jam "five minutes", the recipe for which is given below, will bring more benefits than berry jam simmered on the fire for hours. Currant jam helps to strengthen the immune system, it has every right to be included in the list of products intended for.

Ingredients:

  • black currant - 800-900 g,
  • sugar - 650 g,
  • water - 300 ml,
  • citric acid - 5 g.

How to cook blackcurrant jam for the winter: step by step instructions

1. The degree of ripeness of the currant is difficult to determine by appearance... Berries can be large and glossy black, and sweet taste cannot be detected. You should definitely try the currants. Will not work good jam from berries, from which the teeth set on edge "drives cheekbones."

2. Selected sweet black currants are washed. In round currants, it will not be possible to cut off the dried remains of the inflorescences, they are too short. But in the finished jam, you will not feel their presence, since the structure of the berries becomes homogeneous and soft.

3. The main task is to protect the berries from cooking, so the syrup is prepared first. The measured amount of sugar is placed in a deep bowl or saucepan.

4. Add citric acid, you can throw one star anise.

5. Water is poured into a saucepan, the syrup is boiled for 5 minutes at medium boil.

6. Remove the saucepan from the heat, immediately throw the black currants into the hot syrup. Stir the berries so that they are all dipped in the syrup. Do not cover the pan, leave the black currant to infuse for 5 hours.

7. The heated berries will not crack massively when the jam boils. The pan is put on fire for exactly 5 minutes. The boil should be medium, the pink foam that appears from time to time is carefully collected with a spoon.

8. It is customary to stir the jam with wooden spoons. It is worth purchasing a couple of large carved spoons so that they are enough for the entire season of blanks. Capacious spoons will be needed when packing jam: they can scoop up so many currants at a time that it will fill a third of a half-liter jar.

Even children whose parents carefully close for the winter have heard about the benefits of homemade juices. delicious drinks from apples, carrots, pumpkin and other fruits and vegetables. This is a great vitamin alternative to store-bought counterparts in cardboard or glass containers. Before proceeding with the preparation of juice on home kitchen, learn about some of the nuances of the process and take note of the popular recipes for vitamin nectars.

Secrets of the correct preparation of different juices

Unlike fruit drinks and compote, which can also be preserved for the winter, juice is always a concentrate. It is obtained from fruits, berries and vegetables using a juicer, blender or food processor. The fruit for the preparation of the drink must be fresh, ripe, but not overripe. Do not take specimens that are too soft with signs of decay, wormholes.

The sorted crop must be well washed under running water and freed from seeds and stalks. The preparation of juice should be carried out in a clean kitchen, where products with strong odors are not stored: fish, sauerkraut etc. The drink can absorb unwanted flavors, therefore the table and all utensils must be thoroughly cleaned. When preserving the juice, it is undesirable to use metal utensils. Give preference to enamel, glass, etc.

At home, you can cover a freshly squeezed drink in different ways:

  1. Hot filling. Suitable for sour juices. The liquid heated to 70-75 ° C and filtered is boiled for about 2-3 minutes, and then poured into sterile jars. They are rolled up and turned over with their lids down.
  2. Pasteurization. Containers with juice are placed in a saucepan or bucket of water, the temperature of which does not exceed 85 ° C. The pasteurization time depends on the volume of the cans.
  3. Sterilization. Similar to the previous method, but the containers are kept in a container with boiling water.

Attention! At the bottom of the pan in which sterilization or pasteurization is carried out, you need to put a towel so that the jars do not burst.

Apple Juice Recipes

For the preparation of a natural vitamin drink, it is better to take late fruits of sour varieties. For example, Antonovka or Verbnoe. You don't even need to put sugar in such juice - it will be well stored due to tannins. If you like sweet vitamin nectar, add about 1 tbsp to 0.5 liters of freshly squeezed liquid. l. granulated sugar (or a little more, to taste).

There is different ways preparation of juice from apples. To get a clear drink without pulp, proceed as follows:

  • prepare the fruits - wash, peel, cut into pieces;
  • pass them through a juicer, meat grinder or food processor;
  • filter the squeezed juice through cheesecloth or a piece of cotton cloth;
  • put on fire and bring to 85 ° C. Do not boil;
  • pour into containers and sterilize: 0.5 liter cans - 10 minutes, liter cans - 12-15 minutes, 2 liter containers - 20 minutes, 3 liter bottles - 25-30 minutes.

Lovers of a drink with pulp will find this recipe useful:

  • sort, wash and chop the apples;
  • use kitchen utensils to get juice from them;
  • without filtering, put it on low heat;
  • bring to a boil;
  • pour into jars and roll up immediately, do not turn them over.

Advice. You can cook combined drinks from apples with carrots, pears, pumpkin and other fruits. The proportions are according to your taste.

Harvesting healthy juices from tomato, carrot

The tomato drink is tasty and healthy. At home, juice is harvested in this way:

  • selected tomatoes are well washed, cut into pieces;
  • put in a saucepan, pour some water and put on a small fire;
  • the boiled mass is boiled for no longer than 15 minutes;
  • the tomatoes that have let the juice are removed from the stove, allow them to cool slightly;
  • still warm tomatoes are rubbed through a sieve;
  • add salt and sugar (0.5 tablespoons per 1 liter of liquid or to taste);
  • boil for another 10-15 minutes, then pour hot into the jars and roll them up.

To prepare vitamin carrot juice, you will need:

  • peel and wash a few fresh root vegetables;
  • chop and run them through a press, juicer or food processor;
  • leave the liquid for half an hour to infuse;
  • strain the juice and bring it on the stove to 85 ° C.
  • pour into cans and sterilize them in the same way as in the case of an apple drink.

Advice. You can add sugar, citric acid, orange peel to carrot juice to taste.

Pumpkin drink recipe

It is considered equally useful pumpkin juice... The easiest way to prepare it is without pasteurization. For this:

  • squeeze the juice from the peeled and washed pumpkin;
  • add sugar (at your discretion);
  • boil the liquid brought to 90 ° C for no longer than 5 minutes;
  • pour into containers and roll them up.

If you don't have a juicer, grate the pumpkin or cut it into small pieces. Put everything in a saucepan, cover with water. Bring to a boil. Cool and rub like tomatoes.

Advice. When you complete the preparation of juice (any), leave the cans for 10 days at room temperature but not in the sun. Make sure they are not moldy or bulging. Then remove containers for permanent storage in a dark and cool place (about +20 ° C).

The main feature of homemade blanks is their naturalness. If you want your family to get vitamins and other substances from truly nutritional and healthy drinks, cook delicious juices from fruits and vegetables at home.

Fruit and berry juices sold in stores can often do more harm than good. After all, heat treatment destroys some of the nutrients, and sugar turns them into liquid candy. Therefore, many of us, trying to adhere to the rules healthy eating, purchase vegetable juices instead of fruit. But they're actually not much healthier than fruit ones. They are often recovered from vegetable concentrates, from tomato paste, for better preservation and improvement taste salt, add citric acid to them. Only freshly squeezed can be really useful vegetable juice or cooked at home for the winter. We offer our readers 3 recipes useful blanks, advice on canning vegetable juices.

Culinary secrets

  • For juice, vegetables are often taken that are not suitable for pickling them whole. Nothing wrong with finding such useful application overgrown vegetables, of course, not. However, you should not use not just overgrown, but frankly spoiled copies.
  • It is preferable to use a juicer to obtain the optimum consistency of vegetable juice. If it is not there, and you are forced to be content with the help of a meat grinder, the resulting puree will have to be squeezed through cheesecloth folded in 3 layers or rubbed through a sieve.
  • Try not to boil the vegetable juice while cooking, as some of the vitamins that vegetables are rich in break down at high temperatures. It is better to do with sterilization, and to improve the safety of the product, add a small amount of salt, sugar, vinegar, lemon juice and other natural preservatives.
  • Needless to say, the juice must be poured into clean and sterilized jars, sealed hermetically with metal lids - even an inexperienced housewife knows about this.

We have selected 3 of the most unusual and healthy recipes vegetable juices that can be closed for the winter at home.

Cucumber juice recipe

What do you need:

  • cucumbers - how much they collected;
  • salt - 10 g per 1 liter of juice;
  • hot peppers - 1 pc. for 10 liters of juice;
  • horseradish root - 2 g per 1 liter of juice.

How to cook:

  1. Soak the cucumbers for an hour in cool water, rinse them well, removing the spoiled areas and "ass".
  2. Blot vegetables with a napkin, cut in large pieces and scroll through a meat grinder.
  3. Squeeze juice from the resulting puree, measure its amount.
  4. Measure the right amount horseradish and salt, cut a piece of hot pepper to a suitable size.
  5. Add salt to the juice, stir.
  6. Spread pepper and horseradish over sterilized jars.
  7. Pour the juice into the jars, but do not fill the jars with it to the rim - leave 2-3 cm.
  8. Cover the jars with lids and leave for 2 days in a dark place at room temperature.
  9. Sterilize the jars with fermented juice for 10-20 minutes and tighten with metal lids.
  10. Put them in the refrigerator for a day, after which they can be rearranged into the cellar.

You need to store cucumber juice at a temperature of about 16-18 degrees. This drink refreshes well, helps with a hangover.

Zucchini juice for the winter

What do you need:

  • zucchini - 0.6 kg;
  • apples - 0.4 kg;
  • pear - 0.2 kg;
  • lime or lemon - 1 pc.;
  • white grapes (seedless) - 100 g;
  • spinach - 50g;
  • parsley - 50 g;
  • ginger root to taste.

How to cook:

  1. Wash and dry the zucchini, remove the tips from them, peel them off. Cut the vegetables in half and scoop out the seeds with a spoon. Then cut the squash pulp into large pieces.
  2. Wash and blot the fruit with a tissue. Cut each into 4 pieces, cut out the core. Chop coarsely.
  3. Wash, shake off the greens from the water.
  4. Pass the zucchini and fruit through a juicer or meat grinder. If you used a meat grinder, squeeze the juice out of the pulp.
  5. Stir in vegetable and fruit juices.
  6. Squeeze the juice from the grapes, mix with fruit and vegetable juice.
  7. Grind the greens with a blender or meat grinder, add to the mixture. Squeeze the lime juice into it.
  8. Put some grated ginger there.
  9. Stir the juice, pour into sterilized jars and refrigerate.

Zucchini have a neutral taste, they acquire the taste and aroma of other fruits and vegetables with which they are canned. Therefore, squash juice tastes like apple-grape juice, but at the same time it is much healthier. Store it only in the refrigerator.

Multi-vegetable juice

What do you need:

  • tomatoes - 1 kg;
  • carrots - 1.5 kg;
  • pumpkin - 1.5 kg;
  • dill seeds - 20 g;
  • salt to taste.

How to cook:

  1. Wash and peel the pumpkin, cut into slices.
  2. Scrape the carrots and chop as well.
  3. Pour boiling water over the tomatoes, remove the skin from them.
  4. Pass the vegetables through a meat grinder, pick the puree separately.
  5. Strain the juice, squeeze the pulp.
  6. Combine juices, add dill seeds and salt.
  7. Put on fire, bring to a boil and boil for 5 minutes.
  8. Pour into cans, roll them up.
  9. Putting the cans upside down, wrap them in an old down jacket and leave to cool in a steam bath - at this time additional preservation will take place.

Few vegetable juices can be stored at room temperature, but this one can. The fact is that most of the nutrients contained in tomatoes, pumpkins and carrots are not destroyed when boiled. Thanks to heat treatment the drink, in turn, is better stored. So it can be put into the pantry for the winter.

Even a novice cook can prepare vegetable juices for the winter. Meanwhile, they are healthy and have a unique taste that is quite different from the taste of store drinks.