Canned apple juice for the winter at home through a juicer and juicer - simple step-by-step recipes with photos and videos. How to make delicious apple juice for the winter using a juicer

Can you refuse a glass of juice offered to you? I - no, because both fruit and vegetable juices are not only very tasty, but also healthy. Natural juices prepared at home can be prepared for future use and drunk all year round. How pleasant and useful it is to open a jar of home-made apple or cherry juice in the middle of winter. And the process of preserving juices is quite simple. Juices squeezed from fruits, berries or vegetables are heated, poured into jars, hermetically sealed and pasteurized in hot water. Juices prepared in this way are perfectly stored in a dark, cool place, for example, in a cellar. Nothing complicated, but there will be much more pleasure and benefit from such juice.

Canning juices at home can be done in two ways: pasteurization and hot filling. The pasteurization method involves heating the juice almost to a boil and pouring it into sterile jars, after which the jars are covered with sterile lids and pasteurized in a water bath at a temperature of about 90 ° C for 20 minutes. The lids are then hermetically sealed. The hot filling method has recently become much more widespread, since the preservation process is much faster. The juice is heated, then boiled over low heat, poured to the brim in sterile jars, immediately rolled up with sterile lids. Turn the jars upside down, wrap them in a warm blanket and leave them to cool completely.

Harvesting juice at home is obtained by pressing fresh, fully ripe, high-quality and healthy fruits, berries or vegetables. When squeezing or pressing, together with the juice, all the most valuable and useful substances for the body are extracted from them - fruit acids and sugars, mineral compounds, vitamins and essential oils. Therefore, such 100% natural canned juices are especially useful for both children and adults.

First of all, in order for your juice to turn out tasty and survive storage well, select for it only whole, fresh and untouched by various pests fruits and vegetables. No need to think that, for example, fruits and berries that are not suitable for jam will easily fit for juice. In fact, fruits intended for juicing should be free of wormholes, rot or mold. The fruits should be ripe, but again not too overripe.

Now that the high-quality fruits have been selected, they must be thoroughly washed under running water (you can use a shower for this purpose), then peeled from the seeds and stalks and chopped so that they give the juice better when squeezed. Soft berries, such as strawberries or raspberries, can be crushed by hand with a pusher, and denser fruits can be passed through a meat grinder with a large grate. Some fruits, such as plums and blackcurrants, are difficult to give juice, so they
can be folded into a saucepan and heated in a water bath. To extract juice, you can use both an electric juicer and a manual press.

Some juices are transparent on their own. Very good clear juices are obtained from cherries, raspberries, black and red currants. The rest of the juices are usually cloudy, as they contain suspended particles. To get rid of them, you need to filter the juice through a thin cloth and let it settle in a cold place. Previously, the housewives tried at all costs to clarify the juices, for which they filtered through several layers of cloth, defended and drained from the sediment. Modern nutritionists say that juices with pulp are the most beneficial for the body, especially such as, for example, pumpkin, tomato, plum, apricot, peach, pear and others. In them, among other things, fiber and pectin substances are preserved, which reduce the level of cholesterol in the blood and normalize the functioning of the gastrointestinal tract.

After squeezing, the juice is poured into an enamel pan and heated to 80-95°C. It is important here to heat the juice almost to a boil, but do not boil it. Then the juice is filtered and heated again. During the second heating, sugar can be added to sour juices.

Hot juice is poured into jars, which must first be sterilized by holding for about a quarter of an hour over hot steam or calcined in the oven. You need to pour almost to the top, so there is less chance that the juice will go bad. The jars are then sealed with sterilized metal lids. Cans of juice are pasteurized in hot water for about 15-20 minutes.

Now about the hot filling method. To do this, the squeezed juice must be heated to 70-75 ° C, filtered, brought to a boil and boiled for 2-3 minutes, and then poured into sterilized jars and rolled up. Immediately after this, the jars should be placed upside down and covered with something warm, such as an old rug or blanket.

After cooling, the jars can be turned over and put for a week in a dark place at room temperature. During this week, jars with low-quality juice will “show themselves”: their contents will become cloudy and ferment. Only high-quality juice is removed for storage in a dark cool place. You can store juice canned at home for no more than a year.

Well, you already know how the harvesting of juice at home goes, so it's time to move on to the recipes.

Apple juice

Apple juice has long and firmly won people's love. It not only tastes good, but and extremely helpful. This drink will bring you to your senses after a hard day, relieve fatigue. It will give energy in the morning, even if you did not sleep well. And if you have a headache after yesterday's fun, its refreshing taste will quickly bring you to your senses. Apple juice can also be mixed with other juices to make a drink of your own taste. Pear-apple, apple-cherry, apple-rowanberry, currant-apple, etc. are good.

Cooking:
Apples of autumn varieties, juicy and not overripe, are most suitable for making juice. Wash the sorted raw materials, remove seeds, cut and pass through an electric juicer or squeeze it manually. Then pour the resulting juice into an enameled pan, add sugar (for 0.5 liters of juice, 1 tablespoon of granulated sugar). Put the pan on the stove, heat until boiling, stirring all the time. Don't boil! Remove from heat immediately after boiling. Then pour the juice into clean, carefully pasteurized jars, roll up the lids, turn upside down and put it like that for a day, wrapped in a blanket. Then you can turn them over and remove the finished juice in a dark, cool place.

plum juice

Cooking:
All varieties of late-ripening plums are suitable for obtaining this juice. Sort the plums, rinse, remove the stones and heat in a steam bath until the juice begins to separate. After that, place the plums under a press and squeeze the juice. Pour it into prepared dishes and pasteurize from 15 minutes (0.5 l jars) to 30 minutes (1 l jars) at a temperature of 85 ° C. Or heat the juice to a temperature of 90-95 ° C, pour into prepared dishes and cork.

Strawberry or strawberry juice

Cooking:
Put the prepared berries in an enamel bowl, knead, cover and leave for 3-4 hours. Then add water at the rate of half a glass of water per 1 kg of berry mass and squeeze the juice. If the juice does not separate well, then heat the mixture to a temperature of 60 ° C. Then pour the juice into clean jars, cork and pasteurize from 15 minutes (0.5 l jars) to 20 minutes (1 l jars) at a temperature of 85°C.

Juice from raspberries, blackberries

Cooking:
For this juice, intensely colored varieties with a pronounced aroma should be preferred. These berries are very delicate, they should be processed immediately after harvest, because even with a short storage they cake, juice flows out of them, and they can become moldy. Clean the collected berries from stems and other impurities, quickly rinse in small portions, immersing a colander with berries in water, free from sepals. Then squeeze on a juicer or load into a juicer. It is better not to add sugar, but blend sour juice with other, sweeter juices. If you want to mix juices, different berries can be squeezed together.

What could be better in the cold winter season than delicious raspberry juice with its unsurpassed aroma! A great reminder of summer for kids and adults!

Ingredients:
1 kg raspberries,
150-200 g of water.

Cooking:
Rinse the berries carefully and mash them with a wooden pestle. Heat water in an enamel pan to 60 ° C, put raspberries in it and heat the berries to 60 ° C with constant stirring. Remove the pan from the heat, cover it with a lid and drain the juice after 15 minutes. Filter it, bring it to a boil and immediately bottle or jar it. Then they can either be corked or pasteurized at 85°C: for half-liter cans or bottles, the time is 15 minutes, for liter - 20 minutes, for three-liter - 30 minutes.

Some natural juices, no matter how useful they are, still have to be combined with others to improve their taste and aroma. Sour juices from currants, cherries, plums, mix well with pears or apples. Juice from cherries, raspberries, blueberries, cranberries, black currants is very fragrant. It will be good in combination with apple, pear, or gooseberry.

Juice from black, red, white currants

The skin of blackcurrant is quite dense, therefore, for better extraction of juice, the berries must be blanched. To do this, sort and rinse them, put them in a colander or a special net and put them in boiling water for 4-5 seconds. Squeeze the berries on a juicer (separately each type or together - if desired), strain the juice, bring to a boil, pour into prepared dishes and immediately hermetically close.

If you want to remember the past summer with its abundance of vegetables in winter, prepare vegetable juice.

Ingredients:
1 l. squash juice,
100 g grape leaves,
1 PC. carnations.

Cooking:
Wash the zucchini, peel, chop and squeeze the juice with a press or juicer. Pour boiling water over grape leaves and put them in prepared jars, put cloves there. Bring juice to a boil and pour into jars. Pasteurize jars for 10 minutes at 90°C.

Carrots have long been famous for their healing properties. Carrot juice is useful for people with diseases of the liver, kidneys, cardiovascular system. And it is simply necessary to use it for the prevention of various diseases. Carrot juice for the winter can be prepared in such a way that it remains fresh and retains all its beneficial properties for a long time. In addition, it is a product that is unique in terms of preservation. Therefore, when preparing it, you need to take into account all the features. Do not use metal utensils.

Cooking:
Select a few fresh and ripe carrots, which are washed well, then peeled. Grind in a combine, juicer or squeeze the juice from grated carrots using a press.

Then give the juice a little time to settle. Remove from sediment and strain. Pour the liquid into a pan of a suitable volume and heat to 85 ° C.
Pour the heated juice immediately into pre-prepared bottles or jars. Don't fill them to the brim. Then cork and sterilize for half an hour at a temperature of 110 degrees.

Mixed vegetable juices

Recipe #1

Ingredients:
1 l. tomato juice
1 l. carrot juice,
1 l. pumpkin juice,
dill seeds, salt to taste.

Cooking:
Mix juices, add dill and salt and boil for 5 minutes. Pour hot into prepared jars and roll up.

Recipe #2

Ingredients:
1 liter tomato juice
0.25 l juice from sauerkraut,
salt, sugar to taste.

Cooking:
Mix juices, add salt and sugar, bring to a boil and pour into prepared jars. Pasteurize half-liter jars for 15 minutes, liter jars for 20 minutes at a temperature of 80 ° C.

By the way, juice can be frozen in a bottle for the winter. Try it, you and your loved ones will love frozen juices and enjoy making them every year.

Frozen juice in a bottle

To freeze juice, plastic bottles are needed, which are used for packaging drinking water. Pour fresh juice into the bottle, squeeze the bottle lightly to squeeze out the air, and close tightly. Then wash the bottle, dry it and put it in the freezer. Before use, the bottle of frozen juice must be removed from the freezer and transferred to the bottom shelf of the refrigerator. In a day, the bottle will thaw. With this juice, you can cook compote, jelly, cook sauces and gravies with it. It depends on the kind of berries you have made into juice. But it is better, of course, to drink it.

Harvesting juice at home is simple, tasty and healthy. Drink homemade juices with pleasure! Bon appetit!

Larisa Shuftaykina

Calories: Not specified
Cooking time: Not indicated

Agree that it's time to stop buying juices in tetra packs in the store. What do they put in them, what are they made from? Whether it's natural juice. They harvested apples in their favorite garden, boiled a sufficient amount of jam, jam and marmalade, prepared drying for the winter, it's time to close the apple juice. It will turn out tasty, healthy and pamper your body with vitamins. Apples contain a fairly large amount of iron, which will help ensure the desired level of hemoglobin in the blood. The process of harvesting apple juice for the winter is not difficult. The main thing is to have a good juicer. So, let's harvest apple juice for the winter through a juicer.

Ingredients:

- apples - 5 kg;
- sugar - 0.5 kg.

Recipe with photo step by step:

1. Rinse apples well, remove damaged and sore spots, core with seeds.

2. Cut the fruit into pieces and run them through the juicer. This will produce a large amount of foam. It's okay, just take it and remove it.

3. Pour the resulting juice better into an aluminum pan or basin, put on medium heat and bring to a temperature of 90 degrees. Watch carefully, the juice should not boil. When the desired temperature is reached, turn off the heat and add sugar. Adjust the taste to your liking. If your apples are already sweet enough, then you can add less sugar, if the apples are sour, then increase the amount of sugar.

4. Prepare jars or bottles into which juice will be poured. To do this, rinse them thoroughly. Heat the oven to 100 degrees, put the bottles in it and hold for about ten minutes until all the water on the walls has evaporated. Pour the juice into bottles, filtering it through cheesecloth, and cork with lids previously scalded with boiling water.

5. Turn the jars over and let them stand upside down until they cool completely (this is done to better seal the lid with the jar). Such juice can also be stored in pantries at room temperature, but it is still better in the cellar or basement.

This is how apple juice is harvested for the winter through a juicer, we advise you to write down the recipe with a photo so as not to forget the subtleties and secrets until next year.

Adviсe:
- for harvesting juice for the winter, apples of later varieties are best suited, they are juicier;
- to measure the temperature of the juice, use a special canning thermometer;
- it will be even more useful if apple juice is combined with other juices in a ratio of 1: 1 and drunk in the morning for breakfast (for example, carrot, beetroot, peach or pumpkin);
- apple juice is useful in the treatment and prevention of kidney diseases, unfortunately, those who suffer from gastrointestinal diseases (especially gastritis and pancreatitis) should not drink a lot of juice.

In terms of taste, it is in no way inferior to store-bought. On the contrary, it does not contain harmful additives, which makes it many times more useful. You can prepare it from different varieties of apples. At the same time, sour and tart fruits must still be discarded, since the finished juice from such fruits is not very pleasant in taste and can cause heartburn.

It is very important to choose juicy fruits, because the amount of juice obtained during the extraction directly depends on juiciness. You can prepare apple juice using a juicer or a home juicer. We want to offer you several recipes for making apple juice. Choose the one you like best.

apple juice at home.

Ingredients:
- apples
- sugar

Cooking:
1. Wash the fruits, cut out the damaged areas with a sharp knife.
2. Cut the fruits into several pieces.
3. Place sliced apples in parts in a home juicer, squeeze.
4. Pour all the resulting liquid into a glass or enameled container.
5. Squeeze the juice from the pulp, strain into a clean pan through cheesecloth.
6. Put the pan on the fire, taste the drink. If necessary, add granulated sugar. A three-liter jar will take about 3 tablespoons of sugar.
7. Mix the liquid, boil, remove the foam.
8. After a couple of minutes, pour the drink into clean sterilized jars, tighten with metal lids.
9. Wrap with a blanket, leave to cool. You can not turn upside down. ready!

apple juice at home with pulp.

Pass the apples through a meat grinder several times (2 or 3 will be enough). So that the fruit juice does not darken after the first passage, add a small amount of ascorbic acid to it (10 g per 10 kg). It will be better to store an apple drink if the mass is homogeneous and sufficiently crushed. Next, pasteurize the juice, roll it into a container.

Apple juice does not have to be bottled. However, in this case it is better to use it immediately after preparation, so that it does not lose its beneficial properties. Because the juice is acidic, drink it through a straw so it doesn't damage your enamel. If you want apple juice to benefit your body, you need to drink it regularly, and not occasionally. Half a glass a day for one or two months and you will feel much better. Read more about making juice at home.

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.

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.