It’s difficult to call apple juice from a store-bought package juice. It's more of a syrup with wild sugar content and no signs of vitamins.

You can taste real apple juice only from a jar that you hand-wrapped for the winter. There are benefits and real taste here.

Experienced housewives who have mastered the wisdom of pressing, pasteurization and sterilization often cook mixed juices. Drinks made from apples and pumpkin, zucchini, carrots, sea buckthorn, rowan, currants, and grapes have excellent flavor combinations.

Apple juice for the winter - general principles of preparation

Varieties suitable for juicing are winter, juicy. Good apple juice for the winter is obtained from varieties Semerenko, Antonovka, Anis, Grushovka. They can be mixed with each other: the blended taste is much more interesting than a mono drink.

Sweet apples mean you don't have to use sugar to make juice. For sour varieties, granulated sugar should be added to taste. For some, fifty grams per liter is enough, for others, all one hundred.

The generally accepted rule requires doing without boiling, that is, using the pasteurization method. This is necessary for maximum preservation of vitamins. The squeezed juice is usually brought until the first bubbles appear. This is a sure sign that the liquid has heated up to 90-95 degrees. At this temperature, the juice is pasteurized for five minutes and then poured into prepared warm and dry jars.

The second method involves sterilizing cans of finished juice - this is sterilization. The finished cans of drink are placed on the bottom of a pan of boiling water (the bottom must first be covered with a cloth or a wooden circle should be placed). Boiling water should reach the neck of the jar. The sterilization time for a liter jar is fifteen minutes.

It is convenient to squeeze apples using a special juicer or a meat grinder with a special attachment. There is no need to cut out the seeds. With them the taste will be more tart and the aroma will be thicker. After spinning, a thick dense foam forms on the surface. The surface of the juice also becomes foamy when heated. It must be removed with a slotted spoon, preventing it from settling.

Without pressing, the juice can be prepared in a juicer. The apple slices are placed in the receptacle, and the output is a finished drink, suitable for bottling and storage.

Proper preparation of containers for bottling is of utmost importance. Glass jars should be thoroughly washed with baking soda and sterilized over steam, in the oven or microwave. In the second method, the jars should be placed in a cold oven, set the temperature to 120 degrees and wait for the container to dry completely. The jars should be in the microwave for no more than three minutes.

You need to remove heated jars with dry hands, otherwise they may burst. Screw-on jar lids should be boiled for five minutes.

Apple juice for the winter “Pasteurized”

A classic version of apple juice – tasty, aromatic, sweet and sour. If the apples are very sweet, there is no need to add sugar!

Ingredients:

Five kilograms of apples;

Half a kilo of sugar.

Cooking method:

Wash the apples, cut into slices and squeeze using a juicer or meat grinder with an attachment.

Pour the juice into an enamel pan, add sugar to taste, and turn on medium heat.

Bring the juice to the first signs of boiling. Remove the foam with a slotted spoon.

As soon as the first bubbles appear, turn off the heat.

Pour into warm sterilized jars and seal.

Cool under a warm blanket upside down.

Store in a cool place.

Apple juice for the winter at home “With pulp”

Apple juice with pulp for the winter is tasty and healthy. It contains more dietary fiber, which means more benefits for the intestines.

Ingredients:

One and a half kilograms of apples;

Two glasses of water;

Sugar syrup to taste (one or two glasses).

Cooking method:

Peel the apples from skins and seeds.

Cut into slices.

Place the apple slices in a large saucepan, preferably enameled, and add water.

Wait for it to boil, cook for fifteen minutes.

Puree the apple pulp in a meat grinder or blender. Pass the apple base through a meat grinder twice, for greater tenderness.

Mix applesauce and sugar syrup and place on stove.

As soon as the puree boils, set aside for five minutes.

Cool the mixture slightly and puree again. It is best to use a fine metal sieve.

Bring the mixture to a boil again, immediately pour into warm jars and seal.

Apple juice for the winter with zucchini

Apple mixes are a wonderful and healthy way to diversify your drink, giving it a different color and taste. In addition, the second ingredient gives apple juice additional benefits, which means it is much more effective in terms of health. The first option is apple and zucchini.

Ingredients:

Two kilograms of zucchini;

Two kilograms of apples;

Two grams of citric acid;

Half a kilo of sugar.

Cooking method:

Peel the zucchini from rough skin, internal fibers and seeds.

Prepare the apples by peeling and coreing them.

Cut the zucchini and apples into pieces and squeeze the juice out of them.

Pour the mixture into a saucepan and place over medium heat.

Pour grains of citric acid and sugar into the heated liquid.

Boil the juice for ten minutes.

Pour into sterilized jars, seal, and cool.

Store in the dark and cool.

Apple juice for the winter with pumpkin

An unusual and very healthy apple juice for the winter is obtained by mixing it with pumpkin juice. The festive orange color, delicate delicate taste and rich aroma make you fall in love with this wonderful drink. The ratio of apples to pumpkins can be anything. The classic option is to take one part prepared pumpkin for one part of prepared apples. Add sugar at your discretion.

Ingredients:

One and a half kilograms of apples;

The same amount of pumpkin;

Cooking method:

Cut juicy apples without spoiled areas.

Peel and chop the pumpkin too.

Squeeze out the juice.

Pour fresh apple-pumpkin juice into a cooking container and place over medium heat.

Skim off the foam.

When the liquid is hot, add sugar. If the pumpkin and apples are very sweet, then no additional sweetening is needed.

After the juice boils, you need to pour it into jars, seal and cool completely.

Place in a cool, dark place to store.

Apple juice for the winter with pear

The most delicious, aromatic, light apple juice is obtained by mixing it with pear juice. You need to add sugar to taste or avoid sweetening altogether.

Ingredients:

One and a half kilograms of apples;

One and a half kilograms of pears;

Cooking method:

Wash firm, juicy apples and cut into small slices.

Process the pears in the same way.

Remove crushed and damaged parts and do not use them. The cores can be left.

Squeeze out the juice.

Pour it into a container and bring to a boil.

Be sure to remove the foam with a spoon or slotted spoon.

Add sugar to taste.

As soon as the juice boils, turn off the heat.

Immediately pour the apple-pear drink into warm, clean jars, seal, and bottle.

Place in a dark, cool room.

Apple juice for the winter with chokeberry

You can make excellent, tart, sweet and sour apple juice for the winter if you mix it with chokeberry juice. Very fresh, unusual and tasty!

Ingredients:

A liter of prepared apple juice;

A liter of chokeberry juice;

Fifty grams of sugar.

Cooking method:

Boil apple juice as described above.

Sort and crush the rowan berries.

Place the pulp on the fire and heat without boiling for fifteen minutes. The temperature of the berry mass should be no higher than seventy degrees.

For every kilogram of pulp, pour in half a glass of boiled cool water.

Strain the juice through a gauze filter.

Warm the juice to eighty degrees, strain again.

Mix apple and black rowan juice in equal proportions.

Add sugar according to your own taste.

Put on the fire and after boiling, boil for five minutes.

Immediately pour into jars and seal.

Cool and remove for storage.

Apple juice for the winter with sea buckthorn

A similar method is used to make apple juice with sea buckthorn. However, the proportions of apple and sea buckthorn juice are different. The result is an aromatic, immunostimulating, tasty drink.

Ingredients:

A liter of ready-made natural apple juice;

A glass of sea buckthorn juice;

Fifty grams of sugar;

Cooking method:

Boil apple juice as described above.

Crush the sea buckthorn with your hands (wearing gloves), a stick or a pestle.

Place the berries in a saucepan and add water at the rate of liter per kilogram.

Heat the sea buckthorn pulp to sixty degrees, leave until completely cooled for three to four hours.

Strain through a gauze filter.

Mix apple and sea buckthorn juice.

Add sugar to taste.

Heat the juice until the first boiling bubbles appear.

Quickly pour into warm sterilized jars and seal.

Pasteurize for a few minutes in boiling water, cool.

Apple juice for the winter at home “Assorted”

Unusual apple juice for the winter can be prepared not from one, but from several additional ingredients. Very strange at first glance, but in fact a wonderful recipe for assorted fruit, berry and vegetable juice will allow you to enjoy a tasty and aromatic drink. A juicer is required for cooking.

Ingredients:

A kilogram of juicy apples;

A kilogram of hard pears;

A kilogram of ripe tomatoes;

A kilogram of ripe plums;

Eight hundred grams of sugar.

Cooking method:

Wash all components, remove seeds and stalks, cut into small pieces.

Add sugar to everything and mix.

Place evenly into the juicer receiver and boil for an hour after the water in it boils.

Immediately pour the hot juice into prepared jars.

Cover the containers with lids and pasteurize depending on the volume of the jar.

Cork and sue.

Store in a cool place.

• The time for pasteurization of juices depends on the volume of the cans. For half a liter it is enough to spend fifteen minutes in boiling water. Liter jars or bottles are pasteurized for twenty minutes. A three-liter container is pasteurized for half an hour.
• Instead of sugar in cooking, sugar syrup is often used when making jam and juice. One way to obtain it is to dissolve two hundred grams of sugar in a glass of water.
• To make a gauze filter, you need to fold the gauze in two or three layers. Particles of seeds and skins do not penetrate through such a filter, and the juice becomes clear.
• To cook juices, you should use enamel dishes. It does not emit harmful substances, like dishes made of stainless steel or aluminum, and retains all vitamins.

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Apple juice for the winter - the best recipes and useful tips

How to prepare apple juice for the winter so that it turns out tasty, and most importantly, moderately sweet and not sour? Perhaps these are the most common questions of housewives, comprehensive answers to which you can read from the article. In addition, at home, the drink can be prepared without a juicer, or using a blender. Also, learn how to squeeze, strain, clarify, roll and brew delicious nectar with your own hands. We will tell you what to do and also provide photos for your reference.

Content:

Apple juice - pictured

Delicious and healthy apple drink with pulp for the winter

Apple juice is a flavorful and micronutrient-rich drink. Let's find out how to preserve it to make a truly delicious drink? The most acceptable varieties for preparation are late, juicy ones: Antonovka, Simirenko, Anis, Grushovka, etc. The drink is usually prepared from one variety, but you can experiment and mix flavors at your discretion. Granulated sugar is added as desired: sweet varieties can do without it, but sour varieties require addition. But there are already proven recipes for this healthy nectar.

You can make a drink from apples at home without using a juicer. To do this you need to do the following:

1. Prepare 1.5 kg of fruit - peel and seed capsule, cut into pieces
2. Place in a cooking container, add 2 cups of water, boil at low boil for 15 minutes
3. Pass the mixture through a fine meat grinder twice, add a glass of sugar syrup (200 g of sand per 250 grams of water), cook for 5 minutes after boiling.
4. Grind the cooled puree through a fine sieve, boil again and immediately roll into jars
5. Wrap the jars and place them upside down for several days (until they cool completely)
6. Now, in winter you can enjoy healthy nectar with pulp through a meat grinder

Quick apple nectar for the winter from a juicer

By spending just a few hours, you will provide your family with excellent nectar that can be stored for up to two years. To make the recipe from a juicer, you will need:

apple juice from a juicer - pictured

1. Remove seeds from fruits and cut them into 4-6 pieces
2. Pass the apples through a juicer. To prevent the drink from darkening, it is recommended to add lemon juice for each liter (1/4 fruit per 1 liter of finished product). Don't forget to remove any foam that has formed from the surface.
3. Place the container with the drink on the fire, add sugar if desired and bring to a boil (but do not boil!). As soon as the first bubbles begin to form, immediately turn off the heat
4. Pour into jars or bottles and swirl apple nectar for winter

On a note: the product prepared in this way turns out to be concentrated, so before use it is better to dilute it with boiled water or mineral water.

The best recipe at home without a juicer

Making apple juice at home without a juicer will require not only more time, but also patience. In addition, do not forget to stock up on a grater, colander, gauze and saucepans.

Apple nectar can be prepared using a grater, but preparing it for the winter is quite labor-intensive. The recipe is perfect for 1-2 glasses of fresh treat:

• Grate peeled and seeded apple slices on a fine grater
• Line a bowl with a napkin or gauze folded several times, pour the resulting mass into it
• Connect the edges of the napkin to form a bag, twist until all the juice from the pulp flows into the bowl

Instead of gauze, you can use a sieve, but with different hole diameters - first pass through the wider holes, then through the smallest ones, and finally use a napkin to get rid of the pulp.

Apple juice using a press - pictured
filtering apple juice after pressing - in the photo

Read on to learn how to make apple juice in a blender. :

1. Grind the prepared apple slices in a blender until a homogeneous paste is formed.
2. Fold the mixture into a tight bag and place in a colander under a press.
3. Strain the resulting product, bring to a boil and pour hot into sterilized jars

Apple juice for the winter from a juicer is an appetizing and natural product

To obtain 2.5-3 liters of aromatic drink you will need 5 kg of sweet fruits and 3 tablespoons of granulated sugar.

1. Peel the apples from the seed capsule; there is no need to remove the peel - the aroma of the drink will be more pronounced. Cut into small pieces, load into the top of the juicer and add sugar to enhance the release of juice.
2. Fill the lower part of the juicer with water, place the structure on the stove for 1 hour and close the lid tightly. The tap must be closed
3. Stir the slices, if they are still wet - leave the juicer on the fire for another half an hour
4. When preparing a drink, you need to prepare jars for seaming
5. Bring the seaming container to the faucet. Fill to the brim and close with lid

juice maker for apple juice - pictured
preparing apple juice in a juicer - pictured

This is a traditional way to prepare an apple drink in a juice cooker for storage. It turns out sterile, so it does not require additional sterilization. However, experienced housewives recommend draining the first two glasses of the product, because... I did not have time to completely undergo the necessary sterilization.

Multicooker to the rescue

You can prepare apple juice at home for the winter using a slow cooker; to do this, you need to do the following:

1. We pass the peeled and chopped fruits through a juicer, removing the resulting foam
2. Pour the contents into the multicooker, turn on the “Soup” program and run for 5 minutes. You need to remove the foam again
3. Pour the prepared product into sterilized bottles and screw

Fragrant nectar full of vitamins is ready for the winter.

How is apple juice clarified? To clarify, the drink is subjected to secondary pasteurization. To do this, you need to heat the product in a water bath to 85 degrees, after which you can begin preservation.

In order to make apple juice clear, cooled nectar should be passed through a filter made of several layers of gauze or a cotton napkin.

To filter a drink prepared in a juicer, you can use tulle: pour the liquid into a tight bag and hang it over a bucket. Bring the resulting nectar to a boil and pour into sterilized jars. The advantage of this method is additional lightening.

Already screwed bottles must be kept for 12 days at room temperature: if the preservation becomes cloudy or fermented, open them and boil for 5 minutes. They are always delicious in winter, especially since you can easily make apple cider from such nectar.

The finished product must sit for several months, as during this time it lightens and becomes transparent. Apple juice for the winter is useful for everyone; it can be combined with any fruits and berries, giving homemade preparations an individual taste. Bon appetit!

Homemade apple juice cannot be compared to store-bought counterparts in taste and benefits. It turns out more rich and aromatic. If there are a large number of apples, any housewife can prepare it in her kitchen. There are many options for preparing this juice and each is good in its own way.

Before preparing apple juice, the fruit must be prepared.

When choosing apples for juice, you need to rely on the taste and variety of the fruit. For lovers of sour taste, you can take the following varieties: Verbnoye, Nizhegorodka, Antonovka.

For juice with pulp, it is better to choose varieties with a dense structure, such as Kosmonavt Titov, Freedom, Elena, Antey. The nectar from them is sweetish and sour.

The selected variety is first sorted. Whole, undamaged fruits are selected from the total quantity. Wash the apples and allow the water to drain. The stalks are removed. Fruits are cut in half or into slices. The core and seeds are removed from them.

The best apple juice recipes for the winter with photos step by step

There are several options for preparing apple juice and each housewife can choose the most suitable one for herself. Any of them allows you to prepare a delicious, aromatic drink.

Ingredients:

• 3 kilograms of apples;
• 50 grams of sugar.

Preparation:

Apple slices or whole fruits (if the juicer is designed for whole fruits) are run through the juicer. The resulting juice is filtered through 4-5 layers of gauze or cotton cloth. The strained juice is poured into an enamel pan, sugar is added. The drink is sent to the fire. The juice is heated to a temperature of 85 degrees, poured into sterilized jars and covered with lids.

The bottom of the pan for sterilization is lined with cotton cloth or multi-layer gauze. Banks are exposed to it. Hot water is poured into the pan, up to the hangers of the jars.
Over low heat, bring the water in the pan to a boil. Liter jars are sterilized for 20 minutes, for half-liter jars 15 minutes are enough.

Then the jars are removed from the boiling water using special tongs and rolled up with sterile lids. Afterwards they are turned upside down and covered with warm clothes until they cool down. After 12 hours, the juice goes to the pantry.

Magic apple juice for the winter through a juicer: video

Ingredients:

• 3 kilograms of apples;
• 2 kilograms of carrots;
• 200 grams of sugar.

Preparation:

Apples and carrots are passed through a juicer. The resulting cake is aged through several layers of gauze. The juice is also filtered using multi-layer gauze. The drink is poured into a pan, sugar is added. Place the container with juice on the fire and bring it to 95 degrees.

After 3 minutes, the juice is poured into sterile jars and sealed with prepared lids. The container is insulated upside down until it cools completely.

• 1 kilogram of apples;
• 1 kilogram of pears;
• 100 grams of sugar.

Preparation:

Apple slices are passed through a juicer. The resulting juice is filtered through cheesecloth and poured into an enamel pan. The container with juice is placed on the fire. When cooking, the foam that appears is removed. The drink is brought to a boil, sugar is added. The juice is stirred, the fire is turned off. The drink is poured into prepared jars, sealed and slowly cooled.

To do this, pour cold water in a thin stream into a deep pan of hot water where the jars are placed. Water pressure is gradually added to bring the temperature of the jars down to room temperature. Cooled jars are sent for storage.

This juice retains all the benefits of the fruit and its aroma.

Ingredients:

• 5 kilograms of apples;
• 100 grams of sugar.

Preparation:

Prepared apples are passed through a meat grinder (you can use a food processor). The resulting mass is poured into a colander with 3-4 layers of gauze. The colander is placed on the pan. Gauze covers the mass and a load is placed on top. The juice drains for 2-3 hours.

The resulting drink is poured into a stainless steel pan. It is brought to a boil, sugar is added. When foam appears, it is removed with a slotted spoon. After 5 minutes of boiling, the juice is poured into sterile jars. The sealed container is turned over, wrapped, and sent for storage every other day.

Ingredients:

• 6 kilograms of apples;
• 800 grams of sugar.

Preparation:

Prepared apples can be additionally peeled, but this is not necessary. Apple slices should not be very large, but not small either, otherwise the juice preparation technology will be disrupted.. Pieces that are too large do not allow steam to pass through and little juice is obtained. Small slices quickly fall apart and clog the holes in the upper container.

The apples are placed in the upper tier of the juicer and sprinkled with sugar. The amount of sugar may vary depending on the sweetness of the apples. Water is poured into the lower pan, approximately 2/3 of the total volume of the container. If necessary, water is added during juice distillation.

The second part is inserted into the juicer. The pan is placed on medium heat. When boiling, the last part of the juicer with apples is placed on top. It is covered with an airtight lid. Place a sterilized jar or pan under the juice outlet. The filled jar is immediately sealed with a boiled lid. When using a pan, the juice is poured into jars and sealed.

The apples remaining in the juicer (without the peel) can be turned into puree and used as a filling for pies, or made into marshmallows, marshmallows, and marmalade.

Apple juice for the winter in a juicer: video

Ingredients:

• 3 kilograms of apples;
• a teaspoon of cinnamon;
• 6 buds of cloves;
• 0.5 teaspoon fresh grated ginger;
• 200 grams of sugar.

Preparation:

Water is poured into the juicer. It is set on fire. Sliced ​​apples are placed in a container with holes. Spices and sugar are distributed on top. When water boils in the juicer, a bowl of fruit is placed on top of it. Steam the apples for about an hour. Then the juice is poured through a tube into a clean pan or directly into jars and screwed on with sterile lids.

Ingredients:

• apples of autumn-winter varieties;
• Sugar is added if the apples are sour.

Preparation:

Prepared apples are passed through a juicer. The resulting liquid is filtered through cheesecloth. The resulting juice is brought to a boil. At this time, you can sterilize the jars and sealing lids.

After boiling, the heat is reduced as much as possible and the juice boils for 10-15 minutes (the time depends on the volume of juice). It is then poured into hot jars and sealed with lids. The container is placed upside down and covered with a warm towel. After cooling, the jars are removed to the cellar.

Apple juice for the winter without boiling: video

Ingredients:

• Any number of apples can be used for this recipe;
• Sugar to taste.

Preparation:

The prepared apples are placed in a saucepan and filled with water so that they are completely covered with water. The pan is placed on the fire. When it boils, the fire turns off. The pan is covered with a lid and left to steep overnight.

In the morning, the broth is drained, the cake is placed in a colander to drain the remaining juice. The broth and drained juice are poured into the pan. Sugar is added if desired. The juice is brought to a boil, poured into jars and rolled up.

Ingredients:

• The number of apples is arbitrary;
• Sugar to taste.

Preparation:

Prepared apples are passed through a juicer. No need to filter the juice! Sugar is added to the resulting drink. The juice is poured into a saucepan and put on fire.

It warms up over medium heat to 95 degrees. It is then poured into sterilized jars. The juice is screwed with prepared lids and insulated upside down until it cools completely.

Ingredients:

• 3 kilograms of peeled apples;
• 300 grams of sugar;
• 3 liters of hot water.

Preparation:

You can also prepare juice with pulp without using any technical devices. Washed, peeled and halved apples are placed in an enamel or stainless steel bowl and poured with 1.5 liters of boiling water. In 15 minutes of boiling, the structure of the apples is completely destroyed. The hot mass is passed through a meat grinder twice.

The resulting puree is placed in an enamel bowl and filled with 1.5 liters of sugar syrup. The apple mixture with syrup boils over low heat for 5 minutes. The mixture is constantly stirred. Then the resulting juice is poured into sterilized jars and sealed.

If the jars have a capacity of 0.5 or 1 liter, then the juice can not be boiled, but heated to 70 degrees, and then poured into the jars and sterilized for 25-35 minutes (the time depends on the volume of the container). Then the jars are screwed on with lids. They cool down immediately.

Apples are almost universal; they go well with both fruits and vegetables. You can make juice from them in pure form, or make a mix with pears, berries, carrots, pumpkin or other options. Each housewife can choose the ingredients to her taste. Any of the options, prepared in one of the following ways, allows you to stock up on tasty and healthy juice for the winter.

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

Find simple step-by-step recipes with photos and videos in our convenient selection. Preparing pure apple juice with and without pulp at home, preparing apple-carrot, apple-pumpkin juice using a juicer, cooking 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 not be entirely pleasant, and excessive acids will lead to painful heartburn. Ideal 100% apple juice should be brewed from the varieties Gala, Vita, Golden, Snezhny Calvin, Glory to the Winners, Malinovka, McIntosh, Champion.

Necessary ingredients for preparing 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

Wash fresh (preferably homemade) apples, remove cores, stems and all spoiled areas. Cut the pulp so that the pieces fit easily into the neck of the juicer.

Pass the apples through a juicer. Make sure that the device containers are thoroughly washed and wiped dry.

At the same stage, you can process any other additional components in the juicer. For example, celery, pears, pumpkin, if they are indicated in the recipe of the product.

Wash large or small jars in a soda solution, rinse and bake in the oven at 100C. Boil the lids in clean water.

Remove all foam from the squeezed juice. Pour the liquid into jars without straining. Juice with pulp is more healthy and nutritious.

Add 1 teaspoon to 2 tablespoons of sugar to each jar. Focus on your own taste preferences.

On a note! If the juice for the winter is made from sweet apples, you can do without sugar altogether. This way the drink will be not only tasty and natural, but also low in calories!

Place jars of juice covered with sterile lids in a wide saucepan. Fill the vessel with water up to the shoulders of the jars. Pasteurize the workpiece over medium heat for 10 to 20 minutes.

After the time has passed, carefully remove the jars from the boiling water, placing a plate or board under the bottom. Roll up classic apple juice at home for the winter using a special key. Wrap the workpiece in a blanket and leave until the morning.

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 with life experience also use juice cookers - devices that steam fruits and thereby extract the maximum of the 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 preparing 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 stalks and cores.

Grate the fruit with the peel on a fine or medium grater.

Fold the apple mixture onto 1-2 layers of clean gauze, folding the ends to form a neat bag. Using pressure on the gauze bag, squeeze out all the juice from the fruit. Hang the cake over a bowl of liquid to catch all the valuable remains.

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

Pour the apple juice into a clean enamel pan and simmer for 10-15 minutes, without bringing to a boil. Turn off the burner from hour to hour so that the temperature of the liquid does not exceed 90C - 95C. Add cinnamon powder to your drink according to your taste.

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 the pasteurized juice with pulp from apples without a juicer into a clean container and cover with lids until winter. Keep the workpiece “under the cover” for 8-10 hours. Then move it to a permanent storage location.

Delicious apple juice for the winter at home using a juicer

It would seem that preparing delicious apple juice for the winter using a juicer is the easiest way to prepare it at home. But even such a primitive business has its pitfalls: it turns out that the apparatus is different from the apparatus! If juicers made in Russia or Belarus 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 that it requires a long rest. In addition, foreign juicers, unlike “Soviet” ones, leave not dry pulp, but liquid juice. Thus translating useful products.

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

Natural apple juice through a juicer for the winter at home

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

• juice from a juicer does not require additional heat treatment before rolling;
• the pulp remaining 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 preparation methods;
• It’s very easy to prepare natural apple juice using a juicer for the winter at home, without wasting energy on pre-twisting or grinding the fruit.

Necessary ingredients for natural apple juice through a juicer for the winter

• juicy apples
• granulated sugar (if apples are sour)

Step-by-step instructions for preparing natural apple juice for the winter using a juicer

Select the juiciest and ripe apples. It is better to set aside spoiled or limp fruits for other types of preparations. They will not produce a sufficient amount of juice, but will most likely spoil the quality of the product.

Wash all suitable apples in several waters, cut into slices, remove cores and roots.

Remove and prepare the juicer. Make sure fruit and liquid containers are clean and dry. No foreign odors should be present in the device.

Pour water into a clean juicer. After boiling, pour the apples onto the top tier. When the fruits have softened, sprinkle them with sugar in an amount depending on the acidity of the fruit. At first the juice will begin to drip, then run in a thin stream.

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

As you fill, change the jar to another. Use a mechanical or automatic key to roll up a container of natural apple juice through a juicer for the winter at home.

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 tartness. And also, 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 gastrointestinal tract. Prepare diet apple juice recipe without sugar - and enjoy not only a tasty, but also a very healthy spicy drink all year round.

Necessary ingredients for preparing sugar-free diet apple juice for the winter

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

Step-by-step preparation of spiced 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 cores. Grind the fruit through a meat grinder.

Place part of the resulting apple mixture on a gauze pad. Form a bag and squeeze out all the juice. Process the rest of the fruit mass in the same way.

Pour all the available juice into a deep enamel pan, add spices. Without bringing it to a boil, pasteurize the drink at 90C-95C.

Wash and sterilize jars for preparations. 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 to prevent bacteria from growing in the drink.

Fill sterile jars with pasteurized juice and seal 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 endlessly: 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, similar to the previous ones, can be sweet or spicy, with or without pulp, light or concentrated.

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

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

Preparing homemade juice is the most convenient and practical way to harvest for the winter. And especially such a bountiful 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 a glass of bright, vitamin-packed apple-carrot juice, canned at home for the winter, is much more appetizing than a wilted apple or shriveled carrot. Is not it?

Necessary 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 preparation at home according to a recipe with photos of vitamin juice from apples and carrots for the winter

Prepare all the necessary ingredients: wash and chop the apples thoroughly, peel the carrots, squeeze the juice out of the lemon, grate the ginger on the finest grater.

Using any convenient method, squeeze juice from carrots and apples. You can use a home juicer, a traditional press machine, a meat grinder, a fine grater, etc.

Sterilize the jars and boil the lids. Mix the resulting apple and carrot juice with lemon juice and grated ginger.

Pour the drink into the container and place the bottles with the preparation in a pan of water. Pasteurize vitamin apple-carrot juice according to the rules for canning at home for the winter: 0.5 liter jar - 10 minutes, 1 liter - 15 m, 2-3 liter - 20 minutes.

After the time has passed, remove the jars from the “pasteurizer” and roll them under the tin lids with a special key. Store your delicious vitamin drink in a cool, dark place, away from direct sunlight.

Tart apple juice with grapes - canning at home

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

Necessary ingredients for preparing 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 and grape juice at home for the winter

Wash all apples thoroughly. Cut large fruits into 4 parts, small ones into 2. Remove the cores with seeds.

Wash the grapes, separate the berries from the branches.

Pass the fruit through a juicer and pour the juice into a thick-walled saucepan.

Cook the workpiece for 5-7 minutes at 90C-95C, avoiding boiling. Skim off any foam that has formed.

Pour tart apple juice with grapes at home into sterile jars and roll up the lids. Turn the container upside down and wrap it in a blanket overnight.

Place the cooled juice in 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. Some people don’t 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 pumpkin with an apple and prepare a multivitamin juice for the winter. The technology for its preparation is not much different from the preparations from previous recipes. And the storage method is completely similar.

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

Homemade apple juice for the winter is the noblest preparation from 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 juicer in their arsenal, every cook can prepare a whole batch of a delicious drink “in cans” at home without much difficulty.

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Before it’s too late, I’ll tell you how you can drink natural, high-quality apple juice almost all year round.

There are a lot of apples now. The harvest this year is good. They fall and no one collects them. If you have a dacha with apple trees, then there is juice, you just need to make it yourself. It's quite simple.

If you have a summer house, but no apple trees, look around - your neighbors definitely have apple trees, and they don’t know what to do with the apples that have fallen, or those that have not yet fallen.

Someone said that fallen apples should be collected and taken to the trash container, because they supposedly acidify the soil (?!). Iversk agronomists-saboteurs wrote this in magazines, but the Russians remembered it and are applying it all as one. For millions of years, apple trees dropped apples under their trunk, they rotted well and fertilized the apple tree, but the Ivers decided that this was not necessary, and stupid Russians remove the apples away from the trunk.

Your neighbors will give you any number of apples for free, just take them away. Any gardening association has plots with good, large apple trees; drive up and get a bunch of apples for free. Why free? Because normal Soviet summer residents have almost died out like dinosaurs and their place has been taken by new Russians who buy everything at the supermarket.

In general, in any partnership you will pick at least a ton of apples and they will only thank you.

We take these apples, throw them into a large basin or vat of water and wash off a little dust from them, if there is any, take them out, cut them in half, just in half, otherwise you will be tormented by time, and turn on the juicer.

I use a SVSA 301 juicer, produced in 1987, Soviet-made, it works like a beast, the only inconvenience is that I have to cut the apples in half, they don’t fit entirely.

I tried to use a modern cool Kenwood, in which the whole apple fits - it squeezes out much worse, there is a lot of wet zest left and more than half of the pulp is in the juice. Once again I was convinced that “Soviet means excellent.” These kind of juicers are found in almost every home; they will give them to you for free, because these were the only ones sold in stores during the Soviet era.

That's how she is

Ask your friends, they will give it away for free - just take it, because goyish idiots now buy everything new, both in a big store and with foreign names. Maybe there is a good, powerful, high-quality juicer, but I haven’t come across one for reasonable money. The Soviet one is wonderful, everything is done smartly, the engine is powerful, the cake is removed well.

Next, I immediately place a five-liter bottle upside down to the spout of the squeezer, and for the cake I take not the original jar, but a large container of 5-7 liters. Otherwise you will have to release her too often. About 10 kg of apples will yield 3-4 liters of pure juice. The rest is cake, an excellent component for compost, or buried directly under the apple trees.

Spinning occurs at the speed of inserting apples, it is fast. Approximately 3 liters in 5 minutes. halves of apples as is, with grains, tails, core, no need to remove anything, it will all fall out on its own.

In a five-liter jar, you immediately get half pure juice and half suspended pulp on top. We immediately drain the clean juice and do not throw away the rest yet, it will settle and there will still be a decent amount of settled juice.

Drink for your health. At least get drunk. This is delicious. Anyone who knows the taste of real juice will immediately understand what a mess is sold in stores by the type of juice in bags with foreign names.

Typically, such freshly squeezed juice is stored in the refrigerator for a week.

It’s strange, but the most delicious juice comes from small, inconspicuous apples.

ABOUT. Svetlichnaya “Apple picking”

I do this. I pour the squeezed juice immediately into large pans - 5 and 7 liters and simply heat it to a boil. At the same time, wash 3 liter jars under hot water. and lids. In the city, the tap water is about 60 degrees Celsius, you don’t need more. You just need a clean jar and it must be warm so that it does not burst when pouring hot juice.

The juice began to boil, we immediately take it and pour it into the jar to the top, under the lid. Immediately cover and roll up.
There is no need to boil the jar. I think that when pouring 100 degree juice, it is sterilized. Nothing ever explodes.

In a few hours, 12-15 cans are easily made. And to the cellar. But not necessarily, they stay warm all winter long.

Happy drinking to everyone, especially children. The same thing can probably be done with any fruit you have in the garden. The labor and time costs are small, you just need to think, and not stupidly do as they say in magazines. A juicer will never give the same performance as a squeezer, and long temperatures are not great. Perhaps you can heat it without boiling, I haven’t tried it. This would of course be better in terms of preserving vitamins, up to 70 degrees.

If you put a piece of red hot pepper inside while heating, it will most likely be excellent; pepper is a preservative and suppressor of bacteria. Bacteria will not multiply and will not explode. I haven't tried until 70 yet. I put pepper in it, it turns out great, it’s spicy, the taste of the juice is specific, I personally like it. a quarter of a pod for 3 liters. We should try this technology. Then you can simply heat (or cool) degrees to 65 and close it directly into five-liter plastic jars or 2-liter bottles. This would significantly reduce the time. Need to try.

Watch how to collect - shake the apples into the sheet so that they don’t break

In our stores they sell juices labeled 100%. Do you think they are real, that is, they were squeezed out of fruit and packaged? No matter how it is. Here's how they are made:

"Reconstituted juices.
Reconstituted juice is juice intended for direct consumption. Juice on an industrial scale is obtained only by recovery from concentrate.

Technology for recovering juice from concentrate

The process of recovering juice from concentrate is as follows. The juice concentrate is heated for 30-40 seconds to 100-110°C, held for 3-4 seconds, and then cooled to room temperature in 30 seconds. Exactly as much clean water is poured into the “steamed” concentrate as was previously evaporated. An important nuance: the restoration of the concentrate with water should be carried out in the same way as evaporation, i.e. if evaporation was carried out in 3 cycles, then recovery should be carried out only in 3 cycles. Then you get 100% juice, which in terms of taste is not inferior to natural juice. Sometimes natural flavors obtained from the peel of the fruit are added to 100% juice. To stabilize the color, ascorbic acid can be added to the juice, which is not done often.

During recovery, the so-called Recovery Flavor can be added to the juice, i.e. that complex of aroma-forming substances that was separated from directly pressed juice before it was concentrated or a complex aroma obtained by other technologies from fruits of the corresponding name.

At the final stage of the recovery technology, the juice is subjected to heat canning (pasteurization), and then it is bottled into retail packaging, among which the most common is packaging made from combined polymer materials such as Tetra-Pak. At the same time, the packaging usually indicates that the juice is reconstituted from concentrated juice or simply reconstituted juice.

But no matter how natural juice is condensed, loss of vitamins is inevitable. Therefore, when restoring the concentrate, these vitamins (usually C, A and PP) are specially added to it. Juice manufacturers, as a rule, honestly write about this on the package itself. We consider this product to be natural juice and drink it with pleasure, because it is really tasty and yet healthy. Manufacturers call the product "100% such and such juice, reconstituted from concentrated juice"

All juices in packages are reconstituted. Natural juices come in bottles with thick sediment, but they also undergo mandatory pasteurization. Unpasteurized juices are practically not sold, because... shelf life is minimal.

The reconstituted juice is subjected to at least 3 heats that are lethal to vitamins. Science does not know what happens to the juice during the process of dehydration and hydration.

But it is known that ALL beneficial substances are completely destroyed and artificial substitutes are added during bottling.

There is nothing healthy about 100% reconstituted juices. If you cook compote from dried fruits, it will contain more nutrients than 100% juices.

The only juice acceptable for consumption is freshly squeezed juice.

Keep in mind the usefulness of juices drops sharply immediately after squeezing and after 20 minutes significant changes occur in it. At the very least, the juice oxidizes.

For millions of years there were no juices on earth; the juice was released from fruits already in the stomach, so the period between squeezing the juice and getting it into the stomach should be minimal. Our stomachs are not adapted to oxidized juices.
He squeezed it and drank it right away.

From myself: I bought a simple Japanese juicer for 3 thousand. rub. And I make juices from everything that is sold in the market. Very simple and fast.

Every Saturday I go to the market and stock up on vegetables and fruits. It is advisable to take from trucks and cars from the owners. Resellers are slipping imports.

Good health to everyone!