Apple juice: useful properties and methods of harvesting for the winter. Homemade apple juice 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 fragrant, and in terms of taste it is many times superior to the store counterpart.

Type of dish: drink.
Dish subtype: apple drink.
number of servings per outlet: 5-6
Cooking time: .
National cuisine: Russian.
Energy value:

proteins - 0.4 g;
fats - 0.4 g;
carbohydrates - 9.8 g.

Apple Juice Secrets

Ingredients for making apple juice

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

Classic Apple Juice Recipe

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

Pouring apple juice into bottles

Put the containers upside down and wrap with a blanket.

In this state, apple juice should be stored 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 jars 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 for a new harvest comes. If it has deteriorated during the first two weeks, you can boil it for 5-7 minutes and use it to make jelly or fruit drinks. Adhering to this recipe, 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 at the bottom of the can, which will appear during the 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 recommended by experienced housewives who care not only about the taste, but also about the benefits of their blanks. 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 drink. To save 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, you can add sugar, 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 be boiling in a wide saucepan, on the bottom of which a wooden circle or gauze is laid. Put the filled containers into 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 gradually removed. Remove jars from boiling water, turn upside down and wrap 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. Excellent taste qualities are those in which apples are combined with the following fruits, berries and vegetables:

pears;
plums;
zucchini;
carrots;
tomatoes;
pumpkin;
chokeberry;
sea buckthorn;
grapes;
currant.

Many summer residents prepare exactly an apple-pear drink - it turns out to be light, fragrant and very tasty.

For its preparation you will need:

apples;
pears.

The amount of ingredients must be selected based on the expected result and individual tastes.

Wash the fruit thoroughly and cut into quarters.
Run them through a juicer.
Pour the resulting mass into an enameled container and put on a gas stove.
As the liquid heats up, foam will collect on its surface. It must be removed with a spoon or slotted spoon.
If there is not enough sweetness, you can add granulated sugar.
As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of gauze.
Pour hot into pre-prepared glass jars and roll them up, turn over and wrap.

After a week and a half, check whether the blanks have deteriorated and put them in a permanent storage place.

Apple Juice: No Juicer Recipe

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:

Peel apples and rotted areas, remove the seed box.
Cut into slices about 1-2 centimeters wide, transfer them to an enamel pan.

Cutting apples for juice

Pour in water.
Turn on the fire and wait until it boils, cook for 15 minutes.
Remove the saucepan from the gas stove and puree its contents. To do this, skip the pulp 2 times through a meat grinder or use a blender.

Turning apples into puree for juice

Combine the resulting mass with syrup and put on fire again.
Boil for 5 minutes, turn off the heat and cool slightly.
Rub the mass through a fine metal sieve.
Put on fire again, bring to a boil and immediately pour into prepared warm jars, roll up and put down with lids.

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 to use it without adding a sweetener to those who are on a diet. If there is no juicer at home, but you want to prepare a clarified drink, you can use the classic recipe for its preparation. To obtain juice, apples must be passed through a meat grinder or grated on a fine grater, and then squeezed through cheesecloth several times. Then prepare the drink according to the first recipe.

How to make apple juice for the winter: video

Another way to harvest it for long-term storage can be seen in the next video. Its author proposes to make a drink with sugar using the sterilization method. It should be borne in mind that every housewife eventually finds her 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 harvesting for the winter.

Natural freshly squeezed juice is always useful. And to make it available all year round, it is recommended to harvest apple juice for the winter using a juicer. For its preparation, juicy sweet varieties of apples are taken: the fruits must be even, whole, without damage and disease. Most often, varieties such as Anis, Grushovka, Glory to the winners, Malinovka and other sweet and sour-sweet apples are used. You can combine varieties.

Apple juice for the winter from a juicer: a quick and healthy recipe

Ingredients:

Apples (5 kg);
Sugar (enough and 100g).

Preparing apple juice is similar to preparing tomato juice for the winter, only we add sugar instead of salt. The selected fruits are washed and cleaned from the seed box without fail, since if there are seeds in the juice, it can ferment and deteriorate. Cut into 4 parts, apples can be sent to the juicer.

So that the juice does not darken after squeezing, you can squeeze a little lemon juice into it (a quarter of the fruit per 1 liter of juice). Also, when squeezing fruit, a lot of foam is formed - it can be removed immediately, or later during cooking. But do not rush to throw away the remaining cake, it can be used to make delicious pancakes, applesauce, marshmallow or marmalade.

All the resulting juice is placed on medium heat in an enamel bowl and heated to 95 ° C. If there is no kitchen thermometer, then you need to bring the juice until the first small bubbles appear around the perimeter of the pan and immediately turn it off.

Attention! Juice should not boil, as useful substances and vitamins are quickly destroyed when boiled.

Sugar is added if desired, but it is not required. If the apples are not too sour, then it is better to leave the drink natural, without additives. Juice can be stored in traditional jars and bottles, or in clean glass bottles with a cork. The selected containers, along with the lids, are washed with baking soda. After the containers are washed, we send them to be sterilized for a couple or in an oven preheated to 100-120 ° for 10 minutes.

After sterilization of the jars, ready-made hot juice is poured into still warm containers and closed with screw caps or corked. Everything, natural, very healthy and tasty juice is ready. Store it in the cellar, basement or in the pantry of the apartment. The main thing is that the place is cool and dark. Such juice is stored up to 2 years.

Note! The resulting apple juice in a juicer for the winter is quite concentrated, so it can be diluted with boiled cold or mineral water before drinking. This is especially true for people who have stomach diseases against the background of high acidity.

Homemade apple juice is very different from the store-bought counterpart. It is guaranteed to be natural, useful 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.

Apple juice for the winter is harvested very simply. 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: a juicer, a juicer - getting juice from apples is not difficult. The manual method, grater and meat grinder, although more labor-intensive, are also affordable and effective. There are several features of an apple drink that will help create high-quality blanks:

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

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

Classic recipe

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

The sequence of work with the traditional method of harvesting apple juice for the winter:

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

Hot juice is poured into prepared jars and bottles, wrapped and waiting for the product to cool completely. The first 10–14 days, the blanks are left at room temperature, and then they are determined for a place of permanent storage without access to light.

Cooking according to the classic recipe does not necessarily involve a second heating, but rather to get rid of excess sediment, which will later sink to the bottom of the containers. For taste and shelf lifeturbidity of the juice is not affected.

Using the pasteurization method when harvesting, you can save more vitamins in the harvest. This method has proven itself in conservation for long-term storage at home, in a heated room.

Basic rules for pasteurization

Ready juice can not be heated for a long time in an open container, while losing a lot of vitamins. The process of sterilizing blanks is easier and more reliable to carry out immediately in jars for storage.

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

The process of harvesting juice by pasteurization:

1. Warm the juice over low heat, without bringing it to a boil, and pour it into sterile containers.
2. In a large-diameter saucepan, line the bottom with a cloth and arrange filled jars and bottles of approximately the same height.
3. Pour water into the pan so that the container sinks to the shoulders.
4. Heat the container over low heat until the water boils. From this moment, the sterilization time is counted.
5. Take out hot jars carefully, it is better to use special gripping tongs.
6. Tightly seal the container with boiled lids.

Sterilization time depends on the capacity of the jars: 20 minutes is enough for liter jars. Increase the period 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 electrical device, it is easy to experiment and create blended (mixed) apple-based drinks. These fruits and berries go well with these autumn fruits: pears, plums, grapes, currants, chokeberry, sea buckthorn. Of the 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 the juicer, the liquids are mixed and rolled up for long-term storage, either sterilizing the juice or pasteurizing the finished blanks in jars. The most popular combination for autumn juicing is apple + pear.

Apple pear juice

It is important to know that sugar must be added to this drink: even if pears are 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 per liter of mixture.

Cooking process:

1. Well-washed fruits are cut into 4 parts and freed from seed pods.
2. Pass the slices through the juicer and pour all the juice obtained into an enameled container.
3. When squeezing and boiling foam, especially a lot will form, all of it should be removed.
4. Sugar is introduced into the hot liquid and the workpiece is heated to a boil.
5. Immediately turn off the fire and strain the hot drink through gauze.

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

Apple drink with pulp

Valuable substances lost during the clarification of drinks are not always worth getting rid of. 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, add 2 cups of water to 2 cups of sugar and bring the solution to a boil. The further cooking process step by step looks like this:

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

Once again, the drink should be heated to a boil, immediately poured into warm sterile jars and rolled up. Set with the lids down to cool and check for leaks, wrap and cool.

The resulting juice with pulp is useful for intestinal diseases. And prepared without added sugar, it is a valuable dietary product.

Apple-carrot juice

To prepare such a blank, you can mix the ingredients with and without pulp, if desired. Grated raw carrots are 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 bowl for cooking. 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 jars 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:

peeled and seeded pumpkin - 0.5 kg;
ready juice from apples - 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. Pumpkin pulp is cut into small cubes and steamed or blanched in a small amount of water until softened. Turn the pieces into a puree.
2. Extracted from citrus juice using a manual or electric juicer.
3. Rub the zest from the peel: from an orange - 1 tbsp. l., and with a lemon 1 teaspoon.
4. Prepare syrup from sugar and water, bringing it to a boil.
5. Mix all prepared ingredients in one bowl.
6. Warm up the mass to 90 ° C and immediately pour into jars.

The blanks should be pasteurized, cooled and cleaned in a dark, cool place. The strong orange flavor and aroma of the canned product, combined with a thick texture and pleasant color, makes it similar to citrus nectar.

With chokeberry

The usual ratio of 1:1 for this combination of fruits is not used. Chokeberries strongly color the juice and have a concentrated, slightly tart taste, so much less is needed to get a harmonious drink.

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

black rowan - 1 part;
apples - 5 parts;
sugar - 50 g per liter.

The cooking process begins with the preparation of the fruit. Wash the apples, remove the core and cut into pieces. The chokeberry is sorted out, thoroughly washed and dried.

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

It is not easy to get juice from chokeberry. The juicer is ideal for preparing this blended drink. There is no need to additionally sterilize the blanks, they are perfectly stored at room temperature.

apple-grape juice

This classic combination is familiar to everyone since 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 in accordance with the available volume of berries.

Approximate Ingredients:

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

Preparing a drink from these ingredients is very simple: mix the ingredients, bring to a boil, cook for 5 minutes. Clean up any foam immediately. The heated drink is decanted through a gauze filter and boiled again. The hot product is bottled and hermetically sealed. Grape-apple juice is concentrated and requires dilution with water before drinking. The drink is well suited for creating cocktails.

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

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

What could be healthier and tastier than fresh, homemade juice. But the time for fresh fruits, berries and vegetables is short, so it is best to prepare juice for the future so that you can get a portion of delicious vitamins in winter.

You can preserve juice from any kind of fruits, vegetables or berries, and if you wish, you can make various juice mixtures - for example, apple-grape or carrot-pumpkin juice.

The process of preserving juices is quite simple: prepared fruits, vegetables or berries are washed and squeezed, and the resulting juice is heated and poured into sterilized jars. The resulting juice can be stored throughout the year, while retaining all its nutrients and vitamins.

How to preserve your own juices

The preparation of homemade juices goes through several stages:

Juice preparation;
Heat treatment of juice;
Juice preservation.

Juice preparation

Juice is obtained by squeezing (or pressing) fresh, healthy and ripe fruits or berries, previously selected and thoroughly washed.
To extract juice, use a juicer (for example, for apples and pears), a meat grinder (for currants, lingonberries, grapes) or a wooden pusher (for raspberries, black currants, strawberries).
Some fruits and berries hardly give juice, therefore, before squeezing, they must be crushed and heated to 60 degrees in a water bath, previously diluted with water.
Some juices are transparent on their own (cherry, raspberry), others are cloudy due to the high pulp content. If you want to get a more clarified juice, pass the squeezed juice through several layers of filter paper or napkins and let it brew in a cold place for a day. Then strain the juice again.

Heat treatment of juice

Juice processing before conservation can be carried out in two ways: pasteurization and hot bottling. Moreover, the latter method is much more popular, since the canning process is much faster.
With the pasteurization method, the juice after squeezing is poured into an enamel pan and heated almost to a boil (80-95 degrees). Then the juice is cooled, filtered and heated again. After that, pour the hot juice into jars, and pasteurize for another 15-20 minutes.
With the hot spill method, the squeezed juice is heated to 70-75 degrees in a saucepan, then filtered and put on fire again. Bring to a boil and simmer for about 3-4 minutes. Then immediately pour into jars and roll up.

Juice preservation

Processed juice is poured only into pre-sterilized jars. At the same time, you need to pour the juice to the top so that it does not deteriorate.
It is best to use sterilized metal caps for sealing.
After cooling, the jars should be turned upside down and put in a dark place for a week. If during this time the juice does not become cloudy and does not ferment, feel free to turn the jars over and store them in a cool place.

In the above way, you can preserve almost all vegetables, berries and fruits.

Juice canning recipes at home

Tomato juice

Pass pre-washed tomatoes through a juicer. If there is none, scald the tomatoes with boiling water, peel and grind in a meat grinder.
Pour the resulting juice into an enamel pan and boil for 10-12 minutes until the foam disappears (remove the foam periodically with a spoon).
Pour the finished juice into jars and immediately roll up.
We turn the jars upside down and wrap them until they cool completely.

Raspberry juice

Gently wash 1 kg of raspberries, then knead with a wooden pestle.
In a saucepan, heat a glass of water and add raspberries to it. We warm the raspberries for some time on fire, without bringing to a boil and stirring constantly.
Then remove the berry from the heat and let it brew for 15-20 minutes.
The resulting juice is filtered, brought to a boil and poured into jars.
We pasteurize jars with juice for 15-20 minutes, and then roll them up.

Apple juice

Washed apples are cut into slices, cleaned of seeds, and passed through a juicer or meat grinder.
Pour the resulting juice into a saucepan and add sugar (for 0.5 liters of juice - 1 tablespoon of sugar).
We put the pan on the stove and heat until boiling (but do not boil!), Stirring constantly.
When boiling, immediately remove the juice from the heat and pour into jars.
We wrap the jars with a blanket and leave to cool completely.

Choose fruits for preservation that are ripe, fresh and not spoiled. Otherwise, the juice will lose its natural taste, and may "ferment" during preservation.
Mixed juices are more delicious: apple juice goes well with most fruits and berries, raspberry - mixes well with sour juices.
If you want to preserve vitamins and nutrients in juice as much as possible, it is better not to squeeze it. Juices with pulp are much healthier.
You can store the resulting juices for no more than a year in a dry, cool and dark place.

Preservation of juices for the winter includes a lot of recipes for making juices from various fruits and berries, in various variations. Perhaps you can offer your own recipe for delicious canned homemade juice.

Take care of your health from a young age ... And fruits and vegetables from the summer! And don't just take care of it, but prepare it. Yes, more. Indeed, in winter, the body needs useful substances, a full range of vitamins and a whole palette of pleasant gastronomic experiences. Prepare homemade apple juice for the winter in jars - and delight each family member with all the above benefits.

And look for simple step-by-step recipes with photos and videos in our convenient selection. Preparing pure apple juice with and without pulp at home, making apple-carrot, apple-pumpkin juice through a juicer, brewing a vitamin drink with spices in a juicer and much more ...

Classic apple juice at home for the winter

You can prepare classic juice for the winter at home from a variety of apple varieties. However, it is not recommended to use exclusively sour or tart fruits. The taste of the finished drink will turn out to be not entirely pleasant, and excessive acids will lead to painful heartburn. An ideal 100% apple juice should be brewed from varieties Gala, Vita, Golden, Snowy Calvin, Glory to the winners, Malinovka, Macintosh, Champion.

The necessary ingredients for harvesting classic apple juice for the winter

fresh apples - 10 kg
sugar - to taste

Step-by-step preparation of traditional apple juice for the winter at home

On a note! If the juice for the winter is made from sweet varieties of apples, you can do without sugar at all. So the drink will turn out not only tasty and natural, but also low-calorie!

How to make juice with pulp from apples without a juicer

Natural apple juice is prepared in one of several possible ways. Most often, the fruits are passed through a Soviet or modern juicer. The squeezed liquid is pasteurized in jars or brought to 95C in a saucepan. Housewives wise with life experience also use juice cookers - devices that languish fruits for a couple and thereby withdraw the maximum of a healthy drink. But even without these two kitchen machines, you can make juice with pulp at home. It is enough to grind the fruit on a fine grater or scroll in a meat grinder, and then squeeze through 2-5 layers of gauze.

Necessary ingredients for harvesting apple juice with pulp without a juicer

sweet apples - 10 kg
cinnamon - to taste

Step-by-step preparation of natural juice from apples with pulp for the winter without a juicer

Wash juicy and ripe apples of sweet varieties thoroughly in two waters, peel them from the stalks and cores.
Grate the fruit along with the peel on a fine or medium grater.
Fold the apple mass on 1-2 layers of clean gauze, fold the ends, forming a neat bag. By pressing on the gauze bag, squeeze out all the juice from the fruit. Hang the cake over a bowl of liquid so that all valuable residues are collected.

On a note! The more layers of gauze you prepare for squeezing the juice, the less likely it is that the pulp will remain in the drink. So, with the density of the "bag" it is better not to overdo it.

Pour the apple juice into a clean enamel saucepan and simmer for 10-15 minutes without bringing to a boil. Turn off the burner from time to time so that the temperature of the liquid does not exceed 90C - 95C. Add cinnamon powder of your choice to your drink.
Wash three-liter or two-liter jars with soda, rinse and sterilize over steam (in the oven, in boiling water). Also treat the lids with high temperature.
Pour pasteurized juice with apple pulp without a juicer into a clean container, roll up the lids until winter. Keep the workpiece "under the casing" for 8-10 hours. Then move to a permanent storage location.

Delicious apple juice for the winter at home through a juicer

It would seem that preparing delicious apple juice for the winter through a juicer is the easiest type of harvesting at home. But even in such a primitive business there are pitfalls: it turns out that the apparatus is different for the apparatus! If juicers of Russian or Belarusian production can easily process several kilograms of apples in half an hour, then an overseas device is only suitable for squeezing 2-3 fruits per glass of fresh drink. And after - requires a long rest. In addition, foreign juicers, unlike the "Soviet" ones, do not leave dry cake, but liquid slurry. Translating thereby useful products.

See video recipes on how to prepare delicious apple juice for the winter at home through a juicer:

Natural apple juice through a juicer for the winter at home

Juice cookers have been known to cooks since Soviet times. And, meanwhile, they still remain in the active kitchen arsenal of thousands of housewives. Which is not at all surprising!

juice from a juicer does not need additional heat treatment before seaming;
the pulp left after evaporating the juice can be used to make jam;
an open can of drink is stored in the refrigerator for at least 7-10 days, and not 2 days, as in options with other harvesting methods;
natural apple juice through a juicer for the winter is very easy to prepare at home, without wasting energy on pre-twisting or grinding fruits.

Necessary ingredients for natural apple juice through a juicer for winter

juicy apples
granulated sugar (if apples are sour)

Step-by-step instructions for harvesting natural apple juice for the winter through a juicer

On a note! The hose from the juicer should be lowered into a canning jar. The container must be sterile, since the finished juice does not undergo additional heat treatment.

Diet apple juice - preparations for the winter without sugar

Refined cinnamon is an amazing spice. It perfectly emphasizes the taste of apples and sets off their sweetness with its own astringency. And yet - along with cloves and nutmeg, cinnamon provides invaluable benefits to the body: it speeds up metabolism, strengthens the immune system, stimulates brain activity, and destroys harmful bacteria in the digestive tract. Prepare a sugar-free dietary apple juice recipe and enjoy not only a delicious, but also a very healthy spicy drink all year round.

The necessary ingredients for harvesting sugar-free dietary apple juice for the winter

sweet and sour apples - 4 kg
cinnamon powder - 0.5 tsp
crushed nutmeg - 0.5 tsp
carnation - 5 pcs.

Step-by-step preparation of spicy apple juice for the winter without sugar

Wash juicy apples of late sweet and sour varieties in cold water. Cut each fruit into 4 parts, carefully cut out the core. Twist the fruit through a meat grinder.
Put part of the resulting apple mass on a gauze substrate. Form a bag and squeeze out all the juice. Treat the rest of the fruit mass in the same way.
Pour all the available juice into a deep enameled pan, add spices. Without bringing to a boil, pasteurize the drink at 90C-95C.
Wash jars and sterilize. Prepare the seaming lids in the same way. Diet apple juice - preparation for the winter without sugar. This means that the container must be clean enough so that bacteria do not breed in the drink.
Fill sterile jars with pasteurized juice, roll up the lids. Wrap the workpiece in a terry towel or warm blanket until it cools completely.

Apple juice with pear at home: a simple video recipe

The composition of blended apple juices and assorted juices can be listed indefinitely: apple-pumpkin, apple-carrot, grape-apple, etc. But the most delicious and popular is still the juice from ripe apples and pears, prepared by hardworking housewives from their own harvest at home. Such a drink, similarly to the previous ones, can be sweet or spicy, with or without pulp, light or concentrated.

Watch how to make apple pear juice at home in a simple video recipe:

Vitamin apple-carrot juice - canning at home for the winter

Making homemade juice is the most convenient and practical way to harvest for the winter. And especially, such a plentiful harvest as apples and carrots. Of course, they can be carefully packed in wooden boxes with dry grass or sawdust and hidden in a dark basement. But after all, a glass of bright vitamin apple-carrot juice, canned at home for the winter, is much more appetizing than a wilted apple or a shriveled carrot. Is not it?

Essential ingredients for carrot-apple juice for the winter at home

sweet and sour apples - 3 kg
juicy carrots - 5 kg
ginger root
lemon

Step-by-step cooking at home according to a recipe with a photo of vitamin juice from apples and carrots for the winter

Tart apple juice with grapes - canning at home

Apple juice is useful in itself: vitamin C, organic acids, salts of potassium, magnesium, iron, phosphorus have a beneficial effect on the respiratory, digestive, circulatory system and the whole body. But in combination with fresh homemade grapes, the drink becomes miraculous at times. Tart apple juice with grapes according to home canning recipes is an amazing preparation for everyone: from kids to the elderly.

The necessary ingredients for harvesting tart grape-apple juice for the winter at home

juicy apples - 4 kg
pink grapes - 5 kg
blue grapes - 1 kg

Step-by-step preparation of tart apple-grape juice at home for the winter

Wash all apples thoroughly. Cut large fruits into 4 parts, small ones into 2. Remove cores with stones.
Wash the grapes, separate the berries from the twigs.
Pass the fruit through the juicer, pour the juice into a thick-walled saucepan.
Boil the workpiece for 5-7 minutes at 90C-95C, avoiding boiling. Remove the formed foam.
Pour tart apple juice with grapes at home into sterile jars, roll up with lids. Turn the container upside down, wrap it with a blanket for the night.
Move the cooled juice to the pantry. The drink is perfectly preserved at room temperature.

Homemade apple and pumpkin juice for the winter

Pure pumpkin juice is very valuable for the human body, but not everyone admires its taste. Someone does not like the astringent structure with an abundance of pulp, others are confused by the "soapy" taste. Fortunately, there is an excellent solution to all these nuances - mix a pumpkin with an apple and prepare a multivitamin juice for the winter. The technology of its preparation is not much different from the preparations from previous recipes. Yes, and the method of storage is exactly the same.

See more about making homemade apple-pumpkin juice for the winter in the video recipe:

Homemade apple juice for the winter is the noblest preparation of the most primitive representatives of the summer-autumn harvest. A healthy vitamin drink can be made sweet and clear, devoid of any sediment. Or tart with carrot or pumpkin pulp. Having a juicer or a juicer in the arsenal, each culinary specialist will prepare at home a whole batch of a delicious drink "in cans" without much difficulty.