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Natural apple juice. How to make apple juice at home

Almost everyone knows that juice is healthy and should be drunk regularly. Moreover, there is plenty of it in stores now. But is it safe to say that store juices comply with GOST standards?

Therefore, many juice lovers and those who lead a healthy lifestyle try to prepare juices themselves from fruits, vegetables and berries that are available.

Apples are perhaps the most affordable raw material for juicing. You can buy them even in winter.

The hostesses who harvest large quantities of apple juice bought a juicer for this. True, given its considerable cost, many act in the old fashioned way, using the proven "old-fashioned" method - they get apple juice through the press.

If there is no press, a small amount of juice can be obtained with the help of improvised means: a blender, a meat grinder or a regular grater. But in this case, you will have to apply a little physical force.

General requirements for making juice from apples

Apple juice can be prepared with pulp, clarified or unclarified.

It is best to use apples of varieties Antonovka, Grushovka, Anis, Streyfling for this.

To make it easier to squeeze juice from apples, they are crushed in a meat grinder, in a blender or tinder on a grater.

When chopping, you should not turn the apples into porridge, because then it will be very difficult to squeeze the juice out of them.

For squeezing, use a hand press or squeeze the juice using a regular canvas napkin that can be sewn into a bag. A glass jar filled with water and placed on a bag with grated apples can serve as a press.

A lot of pulp remains during spinning. To get the juice of the second extraction, the pulp is poured with a small amount of water, heated, and then squeezed again. Both types of juice do not mix.

The juice of the second pressing, and sometimes the third, is suitable for cooking compote or jelly.

Particular attention should be paid to the rate at which the spin is performed. When squeezed quickly, the juice turns out to be cloudy, since along with it, small particles of mash break through the tissue. They clog the tissue and the juicing process is slowed down.

But letting the juice drip through the fabric is also not worth it. With prolonged contact with air, the juice may begin to turn sour.

Freshly squeezed apple juice is almost always pulpy. Meanwhile, there are ways in which the juice can be clarified. However, this takes a little time.

Apple juice can be mixed with juice from other fruits or berries. For example, a very tasty mix is ​​obtained by combining apple juice with pear or rowan juice.

With high-quality squeezing from 10 kg of apples, about 5-6 liters of juice is obtained (it all depends on the juiciness of the apples).

The methods of making juice from apples without a juicer differ from each other in the degree of complexity. This will be discussed below.

Making apple juice with a grater

If you need to make 1-2 glasses of juice, you can use a regular grater. You will also need a rough, durable cloth or gauze folded in four and two bowls, one for the grated apples and the other for the juice.

  • Select ripe juicy apples without damage. They should not have brown spots, which would indicate that they are overripe. Wash the fruits, peel them. Then cut into several pieces, remove the cores with seeds.
  • Grate the apple slices on a fine grater.
  • Cover the bowl with a cloth (gauze). Place the grated apples on a napkin.
  • Lift the edges of the napkin up, twist them, making a bag. Begin to squeeze the juice, gradually increasing the pressure.
  • Pour the juice into a glass. As you can see, nothing complicated!

Making apple juice with a blender

  • Wash ripe juicy apples, cut into several pieces, remove the core. Grind the apple slices together with the skin in a blender until small pieces are obtained.
  • Put the crushed apples in a napkin or bag, tie in a knot, put under a press. Instead of a press, you can use a colander set in a saucepan. Place a bag of ground apples in a colander. Put a wooden circle on it, on which put three-liter jar with water. Leave it on for a while.
  • When the juice ceases to stand out, pour it into a jug, and transfer the pulp into a small enamel pot, add a little hot water (for 1 kg of pulp, take 200 ml of water) and put on fire. Simmer for about 10 minutes.
  • Squeeze the pulp prepared in this way again under a press. Use this juice diluted with water for cooking compote, for making jelly.

Note: first pressing juice can be preserved. To do this, strain it through a coarse cloth, drain into a saucepan and heat to 85 °. Boiling does not occur at this temperature, but steam will rise from the pan. While hot, pour the juice into sterilized jars and immediately roll up hermetically.

Making apple juice without a juicer: method three

  • Wash ripe apples, cut into slices, while removing the seed chambers.
  • Place the chopped fruit in an enamel saucepan.
  • Pour in water so that it covers the slices completely. Put on fire and bring to a boil.
  • Remove the pan from the stove, cover it and leave for a few hours.
  • Pour the broth into a clean dish. Put the apples in a colander lined with several layers of gauze. Squeeze lightly. Add to existing juice.

Homemade apple juice: a recipe for the winter

Homemade apple juice for the winter: step by step recipe and the best combinations with other fruits and berries. Simple ways stock up on vitamins for the whole year and get them from a delicious apple drink. It turns out to be useful and very aromatic, and in terms of taste, it is several times superior to the store counterpart.

  1. Type of dish: drink.
  2. Food subtype: apple drink.
  3. number of servings on the way out: 5-6
  4. Cooking time: .
  5. National cuisine: Russian.
  6. Energy value:
  • proteins - 0.4 g;
  • fats - 0.4 g;
  • carbohydrates - 9.8 g.

Apple Juice Secrets

Ingredients for making apple juice

  • apples (the amount is calculated based on the available raw materials and containers for rolling);
  • sugar is not used in the classic recipe, but if the fruits are very sour, you can add 50-100 g per liter of liquid.

The classic apple juice recipe

To prepare a tasty and healthy juice for the winter, it is better to process apples, only taken from the tree - they are more juicy. For these purposes, the varieties Anis, Antonovka, Semerenko, Strey fling, Grushovka are more suitable, but if there are none, others can be used. It is recommended to mix several varieties of apples: the blended drink has a more interesting taste and aroma. The classic technology of making apple juice at home is as follows:

Bottling apple juice

  1. Place containers upside down and wrap them in a blanket.
In this state, apple juice must be stored at room temperature another 10-12 days. If during this time he did not begin to ferment, did not become cloudy and mold did not appear, then the cans can be moved for long-term storage in a cool, dark place. Such a drink is stored for a very long time, so you can enjoy its taste for a whole year until the time of the new harvest comes. If it has spoiled during the first two weeks, you can boil it for 5-7 minutes and use it to make jelly or fruit drinks. it is not necessary to heat the juice a second time. The only difference is that reheating allows you to get rid of the sediment on the bottom of the can, which will appear during storage of the drink. It should be borne in mind that it will not work to get fully clarified juice at home, but for taste qualities this nuance will not affect. Using the pasteurization method, you can preserve the maximum vitamins in the resulting drink. Therefore, it is he who is recommended by experienced housewives, who care not only about the taste, but also about the benefits of their preparations. For the same purposes, it is advised to use only enameled dishes to heat the liquid.

Apple juice for the winter through a juicer

Harvesting apple juice for the winter

Ingredients:

  • apples;
  • other vegetables, berries or fruits (optional);
  • sugar if necessary.
This is the most common and easiest way to get any fruit and berry drink. To preserve the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second way is sterilization. To do this, strain the resulting juice through cheesecloth and pour into clean jars. If apple varieties are sour, sugar can be added, but not more than 100 g per liter of liquid. You can add granulated sugar just before rolling - it will completely dissolve in the hot liquid. Close the jars tightly with boiled lids. At this time, water should already boil in a wide saucepan, at the bottom of which a wooden circle or gauze is laid. Place the filled containers in boiling water (it should reach the neck of the cans) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be removed gradually. Take the cans out of boiling water, turn them upside down and wrap them in a warm blanket.

Apple juice obtained through a juicer

If the farm has a juicer, you can experiment with preparations for the winter - make blended drinks. Those in which apples are combined with the following fruits, berries and vegetables have excellent taste:

  • pears;
  • plums;
  • zucchini;
  • carrots;
  • tomatoes;
  • pumpkin;
  • chokeberry;
  • sea ​​buckthorn;
  • grapes;
  • currants.
Many summer residents harvest exactly the apple-pear drink - it turns out to be light, aromatic and very tasty.

To prepare it you will need:

  • apples;
  • pears.
The amount of ingredients should be selected based on the expected result and individual tastes.
  1. Wash the fruits thoroughly and cut into four parts.
  2. Pass them through a juicer.
  3. Pour the resulting mass into an enamel container and place on a gas stove.
  4. As the liquid heats up, foam will collect on its surface. Remove it with a spoon or slotted spoon.
  5. If there is not enough sweetness, you can add granulated sugar.
  6. As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of cheesecloth.
  7. Pour hot into pre-prepared glass jars and roll them up, turn them over and wrap them up.
After a week and a half, check whether the workpieces have deteriorated, and remove them to a permanent storage location.

Apple juice: recipe without a juicer

Ingredients:

  • apples - 3 kg;
  • water - 1 l;
  • sugar syrup - 4 cups (dissolve 2 cups of granulated sugar in the same amount of hot water).

Step-by-step cooking recipe:

  1. Peel apples and rotten areas, remove the seed capsule.
  2. Cut into slices about 1 to 2 centimeters wide, transfer to an enamel pot.

Chop apples for juice

  1. Pour in water.
  2. Turn on the fire and wait for it to boil, cook for 15 minutes.
  3. Remove the pot from the gas stove and puree its contents. To do this, pass the pulp 2 times through a meat grinder or use a blender.

Pureeing apples for juice

  1. Combine the resulting mass with syrup and put on fire again.
  2. Boil for 5 minutes, turn off heat and cool slightly.
  3. Rub the mass through a fine metal sieve.
  4. Put on fire again, bring to a boil and immediately pour into prepared warm jars, roll up and put lids down.
Apple juice, prepared according to this recipe, is obtained with pulp. It contains more dietary fiber, so it will be beneficial for the intestines. It is recommended for dieters without added sweetener. If you do not have a juicer at home, and you want to prepare a clarified drink, you can use the classic recipe for its preparation. To obtain juice, apples must be minced or grated on a fine grater, and then squeezed several times through cheesecloth. Next, prepare a drink according to the first recipe.

How to make apple juice for the winter: video

Another way to prepare it for long-term storage can be seen in the next video. Its author suggests making a drink with sugar using the sterilization method. It should be borne in mind that each housewife eventually finds her secrets of home preservation, therefore various recipes may differ from each other. Each is good in its own way and can be used with equal success for preparations for the winter.


Homemade apple juice: a recipe for the winter

Homemade apple juice for the winter: a step-by-step recipe and the best combinations with other fruits and berries. Simple ways to stock up on vitamins for the whole year and get them from a delicious apple drink. It turns out to be useful and very aromatic, and in terms of taste, it is several times superior to the store counterpart.

  1. Type of dish: drink.
  2. Food subtype: apple drink.
  3. number of servings on the way out: 5-6
  4. Cooking time: .
  5. National cuisine: Russian.
  6. Energy value:
  • proteins - 0.4 g;
  • fats - 0.4 g;
  • carbohydrates - 9.8 g.

Apple Juice Secrets

Ingredients for making apple juice

  • apples (the amount is calculated based on the available raw materials and containers for rolling);
  • sugar is not used in the classic recipe, but if the fruits are very sour, you can add 50-100 g per liter of liquid.

The classic apple juice recipe

To prepare a tasty and healthy juice for the winter, it is better to process apples, only taken from the tree - they are more juicy. For these purposes, the varieties Anis, Antonovka, Semerenko, Strey fling, Grushovka are more suitable, but if there are none, others can be used. It is recommended to mix several varieties of apples: the blended drink has a more interesting taste and aroma. The classic technology of making apple juice at home is as follows:

Bottling apple juice

  1. Place containers upside down and wrap them in a blanket.
In this state, apple juice must be kept at room temperature for another 10-12 days. If during this time he did not begin to ferment, did not become cloudy and mold did not appear, then the cans can be moved for long-term storage in a cool, dark place. Such a drink is stored for a very long time, so you can enjoy its taste for a whole year until the time of the new harvest comes. If it has spoiled during the first two weeks, you can boil it for 5-7 minutes and use it to make jelly or fruit drinks. it is not necessary to heat the juice a second time. The only difference is that reheating allows you to get rid of the sediment on the bottom of the can, which will appear during storage of the drink. It should be borne in mind that it will not work to get completely clarified juice at home, but this nuance will not affect the taste. Using the pasteurization method, you can save a maximum of vitamins in the resulting drink. Therefore, it is he who is recommended by experienced housewives, who care not only about the taste, but also about the benefits of their preparations. For the same purposes, it is advised to use only enameled dishes to heat the liquid.

Apple juice for the winter through a juicer

Harvesting apple juice for the winter

Ingredients:

  • apples;
  • other vegetables, berries or fruits (optional);
  • sugar if necessary.
This is the most common and easiest way to get any fruit and berry drink. To preserve the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second way is sterilization. To do this, strain the resulting juice through cheesecloth and pour into clean jars. If apple varieties are sour, sugar can be added, but not more than 100 g per liter of liquid. You can add granulated sugar just before rolling - it will completely dissolve in the hot liquid. Close the jars tightly with boiled lids. At this time, water should already boil in a wide saucepan, at the bottom of which a wooden circle or gauze is laid. Place the filled containers in boiling water (it should reach the neck of the cans) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be removed gradually. Take the cans out of boiling water, turn them upside down and wrap them in a warm blanket.

Apple juice obtained through a juicer

If the farm has a juicer, you can experiment with preparations for the winter - make blended drinks. Those in which apples are combined with the following fruits, berries and vegetables have excellent taste:

  • pears;
  • plums;
  • zucchini;
  • carrots;
  • tomatoes;
  • pumpkin;
  • chokeberry;
  • sea ​​buckthorn;
  • grapes;
  • currants.
Many summer residents harvest exactly the apple-pear drink - it turns out to be light, aromatic and very tasty.

To prepare it you will need:

  • apples;
  • pears.
The amount of ingredients should be selected based on the expected result and individual tastes.
  1. Wash the fruits thoroughly and cut into four parts.
  2. Pass them through a juicer.
  3. Pour the resulting mass into an enamel container and place on a gas stove.
  4. As the liquid heats up, foam will collect on its surface. Remove it with a spoon or slotted spoon.
  5. If there is not enough sweetness, you can add granulated sugar.
  6. As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of cheesecloth.
  7. Pour hot into prepared glass jars and roll them up, turn them over and wrap them up.
After a week and a half, check whether the workpieces have deteriorated, and remove them to a permanent storage location.

Apple juice: recipe without a juicer

Ingredients:

  • apples - 3 kg;
  • water - 1 l;
  • sugar syrup - 4 cups (dissolve 2 cups of granulated sugar in the same amount of hot water).

Step-by-step cooking recipe:

  1. Peel apples and rotten areas, remove the seed capsule.
  2. Cut into slices about 1 to 2 centimeters wide, transfer to an enamel pot.

Chop apples for juice

  1. Pour in water.
  2. Turn on the fire and wait for it to boil, cook for 15 minutes.
  3. Remove the pot from the gas stove and puree its contents. To do this, pass the pulp 2 times through a meat grinder or use a blender.

Pureeing apples for juice

  1. Combine the resulting mass with syrup and put on fire again.
  2. Boil for 5 minutes, turn off heat and cool slightly.
  3. Rub the mass through a fine metal sieve.
  4. Put on fire again, bring to a boil and immediately pour into prepared warm jars, roll up and put lids down.
Apple juice, prepared according to this recipe, is obtained with pulp. It contains more dietary fiber, so it will be beneficial for the intestines. It is recommended for dieters without added sweetener. If you do not have a juicer at home, and you want to prepare a clarified drink, you can use the classic recipe for its preparation. To obtain juice, apples must be minced or grated on a fine grater, and then squeezed several times through cheesecloth. Next, prepare a drink according to the first recipe.

How to make apple juice for the winter: video

Another way to prepare it for long-term storage can be seen in the next video. Its author suggests making a drink with sugar using the sterilization method. It should be borne in mind that each housewife eventually finds her own secrets of home preservation, so different recipes may differ from each other. Each is good in its own way and can be used with equal success for preparations for the winter.


How to make apple juice for the winter at home? Big amount useful properties possesses freshly squeezed apple juice. 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 obtained through a juicer from fresh apples juice is rich in minerals such as chlorine, sulfur, iron, magnesium, phosphorus. The benefits of an apple drink are simply invaluable: it can be used as a preventive measure against colds and flu, is useful for women during pregnancy, will help restore strength after serious illnesses, and give the patients strength and vitality.


Simple homemade recipe:

We prepare for the winter delicious juice 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 useful material that are found in food.

All freshly squeezed juices contain active biological substances that quickly enter the bloodstream and promote metabolism and biochemical processes in organism.

How to prepare apples to make from them delicious drink for the winter? Apples need to sort out, remove spoiled places, wash them. Depending on what type of juicer we will use, we either leave the apples whole, or cut them into several parts, 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. Wash very thoroughly liter cans with soap, rinse and sterilize. If jars are sterilized over boiling water, then this process should take 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.

Then you can do the juice itself - when it boils, you need to make the fire smaller and cook it until the foam stops appearing. As soon as foam forms, it must be removed. Pour hot juice over the cans, cover the cans with metal lids and, using a special key, roll them up. Now you can make this healthy and delicious apple drink yourself at home.

Little secrets of juicing:

- the juice does not need to be poured over all the jars at once. It is best to fill one can and roll up and so on: pour and roll up.

Already rolled up jars of juice, it is better to first put upside down and leave to cool completely.

♦ VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:

Homemade apple juice is strikingly different from the store counterpart. It is guaranteed to be natural, healthy and in great demand in the autumn-winter season. The content of vitamins, minerals, iron, potassium and other important compounds in fruits makes them indispensable for year-round use. I would like to keep all this wealth in the drink until the next harvest.

It is very easy to prepare apple juice for the winter. And having mastered the elementary rules of sterilization, you can safely experiment by adding fruits, vegetables, berries, spices to the drink to get amazing vitamin cocktails.

Features of the preparation and storage of apple juice

Using modern kitchen units: juicer, juicer - it is not difficult to get juice from apples. Manual way, a grater and a meat grinder, although more labor intensive, are also affordable and effective. There are several features of an apple drink that will help you create quality blanks:

  1. 1. Apple juice is an excellent base for adding juices of other fruits, berries and even vegetables. Combined drinks are tastier, they are varied in color and aroma. If the harvesting is supposed only from apples, then the combination of several varieties will make its taste much more interesting.
  2. 2. Foam appears on the surface of the juice during cooking. It must be collected, so the liquid becomes lighter, and there will be less sediment at the bottom during storage.
  3. 3. Clarifying the juice completely at home will not work, but this is often not required. If it is necessary to obtain the most transparent product possible, it is worthwhile to drain the liquid from the settled sediment several times during storage.
  4. 4. The first two weeks after canning, you should monitor the condition of the blanks. If signs of fermentation appear, you need to open the jars, boil the juice and convert it into jelly, marmalade or Apple vinegar... Further storage in the role of juice does not make sense, it is better to process such a product into homemade alcoholic drinks: cider, wine.

It is easier to lighten canned apples by adding lemon. For 1 liter of apple take 1 tablespoon lemon juice... It is advisable to neutralize additional acid by adding sugar (2-3 tablespoons) per liter of drink.

Classic recipe

To prepare healthy drink for the winter, it is best to use apples that have just been removed from the branches - they are the juiciest. Of the ingredients, only the fruits themselves can be indicated, the classic recipe does not imply other components, and sugar is added if the raw materials are very sour.

The sequence of work at the traditional way harvesting apple juice for the winter:

  1. 1. Prepare jars, lids and all utensils: thoroughly clean and sterilize.
  2. 2. Sort, wash and cut the raw materials, be sure to remove spoiled areas and seed pods.
  3. 3. Separate the juice from the pulp in any way: a juicer, a meat grinder, a fine grater with hand wringing through several layers of gauze.
  4. 4. The resulting liquid is filtered and poured into a large enamel pot. You can take stainless steel, but most importantly, do not use aluminum.
  5. 5. Place the cookware on the hob and bring the liquid to 90 ° C as soon as possible. A sign that it's time to stop heating - bubbles begin to rise from the bottom, foam forms on the surface. It should be removed with a slotted spoon or spoon.
  6. 6. The juice is filtered again through several layers of gauze. At this stage, sugar is added if necessary.
  7. 7. Reheat the drink to 80–85 ° C.

Hot juice is poured into prepared cans and bottles, wrapped and waited for the product to cool completely. For the first 10-14 days, the blanks are left at room temperature, and then they are placed in a permanent storage place without access to light.

Cooking by classic recipe does not necessarily imply a second heating, it is rather necessary to get rid of excess sediment, which later sinks to the bottom of the containers. For taste and shelf lifethe turbidity of the juice is not affected.

Using the pasteurization method during the preparation, you can save more vitamins in the preparation. This method has worked well for conservation for long-term storage at home, in a heated room.

Basic rules for pasteurization

Ready juice can be left unheated for a long time in an open container, while losing a lot of vitamins. The process of sterilizing workpieces is easier and safer to carry out immediately in storage jars.

It is more convenient and faster to preserve a large amount of juice in 3-liter glass containers with lids that can be tightly rolled up with a special key. But when choosing cans, the main thing is to choose a container of the same capacity and height for one procedure.

Juice preparation process using pasteurization method:

  1. 1. The juice is heated over low heat, not boiling, and poured into sterile containers.
  2. 2. In a large-diameter saucepan, line the bottom with a cloth and arrange filled cans and bottles of approximately the same height.
  3. 3. Pour water into a saucepan so that the container is immersed on the shoulders.
  4. 4. Heat the container over low heat until the water boils. From this moment, the sterilization time is counted.
  5. 5. Take out hot jars carefully, it is better to use special tongs-grips.
  6. 6. Seal the container tightly with boiled lids.

The sterilization time depends on the capacity of the cans: for liter cans, 20 minutes is enough. The period is increased by 5 minutes for every half-liter of additional volume. To do without sterilization, the juice will have to be boiled for at least 5 minutes, losing the valuable properties of the product.

Harvesting through a juicer

Using a modern electric appliance, it is easy to experiment and create blended (blended) apple-based drinks. Such fruits and berries go well with these autumn fruits: pears, plums, grapes, currants, chokeberry, sea buckthorn. From vegetable additives the most popular are: carrots, zucchini, tomato, pumpkin.

The amount of each juice in the fruit drink varies as desired, the best ratio is 1: 1. Sugar is added as needed, but not more than 100 g per 1 liter of the finished product.

Having passed all the raw materials through a juicer, the liquids are mixed and rolled up for long-term storage either by sterilizing the juice or by pasteurizing the finished products in cans. The most popular combination for the autumn harvesting of juice is apple + pear.

Apple and pear juice

It is important to know that it is imperative to add sugar to this drink: even if pears sweeter than apples, they have less sugar content. The finished juice may have a neutral or sour taste. The ratio of products for such a drink:

  • 1 part apples;
  • 1 part pears;
  • 50 g of sugar for every liter of mixture.

Cooking process:

  1. 1. Well washed fruits are cut into 4 parts and freed from seed pods.
  2. 2. Pass the slices through a juicer and pour all the resulting juice into an enamel container.
  3. 3. When squeezing and boiling, especially a lot of foam will be formed, all of it should be removed.
  4. 4. Add sugar to the hot liquid and heat the workpiece to a boil.
  5. 5. Immediately turn off the heat and filter the hot drink through cheesecloth.

Pouring apple-pear juice into prepared jars, seal and, after checking the tightness, slowly cool. Juice from these fleshy fruits can also be made in a juicer, and the workpieces do not need to be additionally sterilized.

Apple drink with pulp

It is not always worth getting rid of valuable substances lost during the clarification of drinks. Without a juicer, you can prepare juice with pulp without removing valuable fiber and a large amount of nutrients.

For cooking you will need:

  • apples - 3 kg;
  • drinking water - 1 l;
  • syrup - 1 l.

For syrup, 2 glasses of water are poured into 2 glasses of sugar and the solution is brought to a boil. The further cooking process looks like this step by step:

  1. 1. Peeled apples are cut into pieces and the seeds are removed along with the core.
  2. 2. Cut the fruit into small slices up to 2 cm in thickness. Put the raw materials in a thick-walled pan.
  3. 3. Add water to the cooking utensil, put it on fire and wait for it to boil. Then they are heated for another 15 minutes.
  4. 4. Remove the container from the stove and puree the contents with a hand blender or grind with a potato grinder.
  5. 5. Pour the syrup into the resulting mass and put it back on the stove for heating.
  6. 6. Boil the juice for no more than 5 minutes, cool and rub the mass through a metal sieve.

The drink should once again be heated to a boil, immediately poured into warm sterile jars and rolled up. Place the lids down to cool and check the tightness, wrap and cool.

The resulting juice with pulp is useful for bowel diseases. And cooked without added sugar, it is valuable. dietary product.

Apple-carrot juice

To prepare such a blank, you can mix the components with and without pulp, if desired. Rubbed raw carrots steamed or sprinkled with sugar, then it will be much easier to squeeze the juice out of it.

After mixing the resulting products in a ratio of 1 to 1, pour the mixture into a cooking bowl. Bring to a boil. When the juice needs to be clarified, all the foam is removed, if the blank is with pulp, this is not necessary. The hot drink is poured into cans and pasteurized for 20 to 30 minutes, depending on the volume of the container. The resulting bright juice is not only healthier than a simple apple juice, but also tastier: carrots make it sweeter and more tender.

Apple pumpkin drink

To prepare 1 liter of the workpiece, the ingredients are prepared according to the following ratio:

  • pumpkin peeled and seeds - 0.5 kg;
  • ready-made apple juice - 0.5 kg;
  • medium orange - 1 pc.;
  • half a lemon;
  • sugar - 100 g;
  • water - 150 ml.

Blended juice is prepared in the following sequence:

  1. 1. The pumpkin pulp is cut into small cubes and steamed or blanched in a small amount of water until softened. Mash the pieces.
  2. 2. Extract the juice from citrus fruits using a manual or electric juicer.
  3. 3. Rub the zest from the peel: from an orange - 1 tbsp. l., and 1 teaspoon from lemon.
  4. 4. Prepare a syrup from sugar and water, bringing it to a boil.
  5. 5. Mix all prepared ingredients in one bowl.
  6. 6. Warm up the mass to 90 ° C and immediately pour it into the jars.

The workpieces should be pasteurized, cooled and stored in a cool, dark place. The strong orange flavor and aroma of the canned product, combined with the thick consistency and pleasant color, make it similar to citrus nectar.

With chokeberry

The usual 1: 1 ratio for this fruit combination is not used. Chokeberry strongly stains the juice and has a concentrated, slightly tart taste, therefore, to obtain a harmonious drink, much less of it is required.

For cooking, you will need products in the following proportion:

  • black mountain ash - 1 part;
  • apples - 5 parts;
  • sugar - 50 g per liter.

The cooking process begins with the preparation of the fruit. The apples are washed, cored and cut into pieces. The blackberry is sorted out, thoroughly washed and dried.

  1. 1. Put black mountain ash in a juicer, add sugar, cover with a layer of apples on top.
  2. 2. Water is poured into a special section of the juicer, the juice receiver tube must be closed.
  3. 3. Put the unit on fire and wait for the juice to appear.
  4. 4. The drink is sent to sterile jars directly from the juicer and the blanks are immediately tightly closed with lids.

From chokeberry juice is not easy to obtain. A juicer is ideal for preparing this blended drink. It is not necessary to additionally sterilize the workpieces, they are perfectly stored at room temperature.

Apple-grape juice

This classic combination is familiar to everyone from childhood. The undoubted benefits of the drink and its bright taste make the recipe one of the most popular among autumn preparations. The ratio of products is shifted in favor of grapes, but the proportions can be arbitrarily changed according to the available volume of berries.

Approximate amount of ingredients:

  • 1 part juice from Isabella grapes or another with a nutmeg aroma;
  • 1 part clarified apple juice
  • 3 parts light grape juice.

It is very simple to prepare a drink from these ingredients: mix the ingredients, bring to a boil, cook for 5 minutes. Remove foam immediately. The heated drink is decanted through a gauze filter and boiled again. The hot product is bottled and sealed. Grape-apple juice is concentrated and needs to be diluted with water before use. The drink is well suited for creating cocktails.

You can get acquainted with the principle of making apples for the winter in a juicer by watching the video. The device of the unit, the correct laying of fruits and the whole simple process of preparation before pouring into cans is clearly shown.

There are a lot of methods of canning apple juice for the winter. Everyone eventually finds a favorite recipe or invents his own. It is enough to study the basic methods of sterilization and try several methods on your own, so that the autumn abundance of apples will never be wasted.