What could be tastier than apple juice? Many people prefer to drink it fresh. But what if there are not always suitable apples? The best option is to prepare juice for the winter. It is quite possible to do this at home. Let's look at the most simple ways preparing apple juice for the winter.

Benefits of apple juice

Many people know how to preserve food, but not everyone knows about its benefits. Experts have found that if you drink one and a half glasses of this drink per day, the functioning of all respiratory organs will significantly improve. If you make juice without sugar, it will be low in calories. This drink allows you to keep your figure slim.

There is a lot of vitamin C in apple juice. Everyone knows that our body needs this component to improve the functioning of the immune system. In addition, the drink contains iron, phosphorus, magnesium, potassium and many organic acids, including citric and malic.

Many doctors recommend regularly drinking apple juice for those who suffer from various diseases. of cardio-vascular system, gastritis with low acidity, anemia, frequent bronchitis. The drink will not harm heavy smokers either.

As already mentioned, the product contains iron. This component allows you to more effectively fight anemia, and also helps remove stones from the kidneys. It is worth noting that the finished drink is very rich in pectin substances, which help cleanse the body of toxins.

Many people use a juicer to make apple juice. However, the product must be properly prepared. Otherwise, many of its useful components will simply lose their properties. This is why it is so important to know how to preserve Apple juice from a juicer.

Which ones are better to choose?

To make canned apple juice tasty, you need to select only ripe fruits without signs of rotting or wormholes for its preparation. Only they will have a pronounced aroma. The most delicious drink is obtained from those apples that have the right ratio of acid and sugar. Therefore, you should choose the best variety or mix the juices at the end. If the drink turns out sour, you can add sugar syrup to it.

You should not prepare canned apple juice only from fruits that are not too sour. As a result, you will end up with a drink with weak taste. As for mealy varieties, they produce a product that is very difficult to clarify.

Since canning apple juice from a juicer is a little more difficult than using a juicer, it is better to choose strong and juicy fruits. These include winter varieties: Grushovka, Parmen, Anis, Titovka, Antonovka and others.

Preparing juice: preparatory work

First of all, you should prepare the lids and glass jars into which you will pour the juice. Wash the containers thoroughly. To do this, it is better to use warm water and baking soda. After this, sterilize the jars. You can pour boiling water over them or heat them in the oven at 100°C. Place the sterilized jars, neck down, on a dry and clean towel. This will prevent them from cooling quickly.

Wash the lids thoroughly and boil for 10 minutes.

Preparing apples

In order for canned apple juice, the recipe for which will be given below, to stand for a long time and not ferment, it is necessary to prepare the fruits for processing. To do this, they must be thoroughly washed and the core removed from each apple. The fruits must be cut into slices. After this, the prepared raw materials can be passed through a juicer.

What to do with the juice?

The preparation of apple juice does not end there. It still needs to be poured into jars and rolled up. The squeezed juice should be poured into a saucepan. The container must be filled only 2/3 full with drink. This will prevent the juice from spilling onto the hob when boiling. The contents of the pan should be brought to 95°C. In this case, the juice must be constantly stirred. If sour fruits were used to prepare the drink, then sugar can be added to taste. If the apples were sweet, then the drink can be rolled up like that. Sugar can be added after opening the jar.

There is no need to add special preservatives to the juice. After all, the acid and sugar in apples perfectly replace them. When the sterilization of apple juice is completed, it is necessary to remove the resulting foam and pour the finished product into jars. Filled containers are immediately covered with lids and rolled up with a key.

Each rolled up jar must be turned over and placed on its neck. After this, they should be wrapped in a blanket and left to cool completely.

Mixing juices

Before canning apple juice from a juicer for the winter, it is worth considering that the finished drink turns out to be concentrated. Such a product can cause some trouble for those who have problems with the digestive system. Therefore, it should be diluted or cooked, for example, with zucchini juice. It is worth noting that the drink turns out to be more delicate and, of course, it will be much healthier. For three liters of apple juice you need to add only one glass of zucchini juice.

Apples contain a lot of iron and upon contact with air this element begins to oxidize. As a result, the juice obtained as a result of squeezing through a juicer may become dark. To prevent this from happening, you should add a little to the squeezed product. citric acid, but not too much. Most the best option- This is lemon juice. It acts more gently and mixes quickly.

All juice can be re-passed through the juicer. To get a drink, you need to add 10% of water by weight of recycled materials. So, if there are 2 kilograms of pomace left, then you need to add 200 milliliters of liquid, the temperature of which should be from 75 to 80°C. Everything is thoroughly mixed and infused for three hours. After this, you can pass the raw materials through a juicer. This juice can be used to make jam, marmalade or marmalade.

How to make apple juice without a juicer?

If you don’t have a juicer, you can prepare juice using a regular meat grinder. Preparing apple juice in this way is a labor-intensive process. First of all, the fruits should be completely peeled and cored.

Prepared apples must be passed through a meat grinder. The result should be a homogeneous mass. It needs to be laid out in portions on a thick cloth or gauze folded in several layers. Apple juice is squeezed by hand into a bowl. After this, the drink should be boiled, poured glass jars and roll it up with the key. Natural apple juice is ready.

To prevent a drink prepared using this method from quickly darkening and acquiring an unpleasant aftertaste, you should use stainless steel or enameled utensils and a meat grinder. This little trick allows you to make it even more delicious and healthy. After all, it retains much more useful components.

Finally

Now you know how to can apple juice from a juicer. By following all the tips, you can make preparations for the whole winter. In this case, the drink may turn out tastier than store-bought. The main thing is to choose the right apple variety and calculate the required amount of sugar.

Apple juice is rightfully considered a storehouse of vitamins. Thanks to mineral elements, the product strengthens the immune system, fights colds, and increases vitality. For this reason, experienced housewives want to preserve the juice in order to be able to enjoy it in the winter. We have collected for you gold collection the most delicious recipes, which you can easily turn into reality yourself. Let's consider important aspects in order.

How to properly squeeze juice from apples

To prepare juice, only sweet varieties of apples are used; in some cases, distillation of fruits with sourness is allowed. The second option involves adding granulated sugar, which can cause heartburn.

Give preference to the following varieties: Simirenko, Antonovka, Anis, Grushovka, Golden. Recipes allow for mixing apples different types, it all depends on personal preferences. The listed varieties are optimally suited for distillation, since they are moderately sweet, but at the same time have a touch of sourness.

After choosing the fruits, you need to sort them out. It is important to understand that only healthy apples without wormhole are used for juice. Each fruit is thoroughly washed with a foam sponge. If store-bought products are used for pasture, wax and possible chemicals are removed from them using baking soda.

Next, the apples are laid out on a flat surface and wrapped in a towel. After this, they are placed on a paper napkin until the moisture has completely evaporated. When the fruits are dry, the core is cut out. Next, the preparation process proceeds according to the instructions for the juicer. The fruits are pre-chopped with a knife or sent whole to the device.

Apple juice preparation technology

1. Place the apples in the sink, wash each fruit under warm water, and use baking soda. When all the dirt has been removed, sort out the fruits, cut out damaged and rotten areas, remove leaves and tails.
2. Give preference only to ripe fruits if game is not used. Spread a cotton towel on the table, place the fruit to drain, and dry at room temperature.
3. Using a thin knife, peel the apples. Try to cut the skin so thin that only the hard, smooth part is removed. It is under it that there is a concentration of useful elements that need to be preserved.
4. Cut out the core, remove the seeds and substrate, chop the fruits into cubes of equal size. The size of the pieces directly depends on the characteristics of the juicer. If the device turns into puree well big pieces, don’t waste your time on trifles, chop the apples in half.
5. When planning the amount of the final product, proceed from the following indicators: in most cases, when processing 11-12 kg. Apples yield about 4-5 liters of juice. Exact number It’s hard to say, because all varieties vary in ripeness and juiciness.
6. Select a bottle with a neck diameter that matches the size of the juicer spout. Such a move will prevent possible contact of the final product with oxygen. Whenever possible, choose ceramic or glass containers rather than plastic. The latter option reduces the shelf life of the final product. Also, do not use metal utensils, as they tend to oxidize.
7. Place the selected vessel under the neck, place the fruit pieces into the cavity of the juicer, and turn on the device. Depending on the manufacturer, the speed of juice dispensing varies significantly. Since apples are quite juicy, they grind faster than, say, carrots. As a rule, 5 minutes of operation of the device is enough to obtain 3.5-5 liters of the final product.
8. In addition to squeezing, the juicer cleans the liquid from the pulp, as in the previous case, the result directly depends on the manufacturer. As practice shows, a relatively small amount of pulp can be seen on top of the juice. You can either stir it to create a pulpy product or strain it. In the case of the latter option, use a sieve or make a filter from gauze fabric folded in several layers.
9. As for the pulp from spent apples, it has virtually no benefit; throw it away or use it for your own purposes. After completing all manipulations, disassemble the device, wash it thoroughly in the shower, and dry it. Leave it assembled or disassembled until next time.

There are a sufficient number of ways in which you can prepare apple juice for winter preservation.

First you need to take care of the container into which the product will be poured. Wash it thoroughly with warm water, treat the cavity and outer walls with baking soda, and pour boiling water over it.

You can also sterilize the jars by placing them in a pan of water and then boiling them thoroughly (about 10-15 minutes). After preparing the dishes, choose the appropriate preservation method and begin the procedure.

Option #1. Warming up
The cooking technology is as follows: the juice is poured into a wide pan with an enamel coating, then placed on the stove and heated evenly to 88-98 degrees.

If you do not have a thermometer, a visual inspection will help you find out about the required stage. Small bubbles will begin to appear on the surface of the liquid; under no circumstances bring the composition to a mass boil.

Apple juice can be transferred to a place for long-term storage only after it has been infused at room temperature for about 12-14 hours.

Option #2. Light boiling
The technique is designed for those cases when, when squeezing apple juice, there are doubts regarding the quality of the fruits used. For example, you are not sure that you have completely removed spoiled areas or cleaned the fruit properly.

Experienced juice makers do not recommend boiling juice for a long time, but heat treatment over high heat for 5 minutes is acceptable. Of course, with this method of pasteurization, most of the beneficial elements will lose their properties, but the taste and overall impression of consuming the product will remain unchanged.

Pour the juice into a thick-walled saucepan, bring to a boil and note the time. After the specified period (5-7 minutes), pour the product into clean (sterile) jars, seal, turn over the neck, and wrap with a warm cloth.

The cooling time at room temperature is about 12 hours, after this time the jar needs to be turned over and placed in a dark place (cellar, basement, closet, etc.).

Option #3. Closed pasteurization
This method is good because the juice is boiled after it is transferred to the jar without preheating. To carry out the procedure correctly, prepare a wide saucepan with high sides, pour the juice into glass containers, close the lid, but do not roll it up.

Place the jar in the pan, add warm water, turn on the stove. Simmer over medium heat until the first bubbles begin to appear. Make sure that the level of poured water only reaches the shoulders of the container, otherwise it may burst. Next, cover the pan with a lid and bring the juice to a temperature of 85 degrees, no more.

After this period, reduce the heat to the minimum mark, boil the jar of juice for 20-30 minutes, depending on its size. As soon as the pasteurization process comes to an end, carefully remove the container with mittens, immediately roll it up and wrap it in a blanket. Let the juice cool to room temperature (about 12-15 hours), then take it to a dark room for long-term storage.

Important! After preparing and pasteurizing the juice, label each jar. IN mandatory indicate the date of preparation so as not to violate storage conditions. The duration of aging during which the product can be consumed ranges from 22-24 months.

As for adding sugar to a drink, this is a purely individual matter. You can stir in the bulk mixture during the heating stage, or you can be content with the natural taste of apple juice.

1. To prepare the drink, it is important to maintain the correct proportions. Experienced housewives It is recommended to mix 2 parts apple juice with 1 part carrot juice, and you can add granulated sugar at the rate of 10 grams. per 100 ml. final product.
2. Wash the carrots, peel them, and dry them with paper towels. Chop into small pieces, place in a deep container, and pour over boiling water. Wait about 20 minutes.
3. Wash and peel the apples, remove the peel from them with a knife with a thin blade. Remove the core and chop the fruit into equal-sized pieces.
4. Mix the apple and carrots, squeeze the juice out of them using a juicer, remove the pulp by passing the mixture through a sieve. Pasteurize using one of the methods described above (“Light boiling”, “Heating”, “Closed pasteurization”).
5. At the heat treatment stage, add granulated sugar to the juice and wait until the crystals dissolve. After this, pour into jars, seal, cool, and put in a dark place.

Apple-pumpkin juice

1. Peel the pumpkin from the hard skin and remove the fibrous seed structure from the cavity. Wash the fruit, cut into small pieces, steam them for 10 minutes.
2. Wash the apples, remove the peel with a thin knife, remove the core. Cut the fruit into equal-sized pieces and scald with boiling water.
3. Dry the fruits well, place them in a blender or juicer, then remove the pulp with a gauze filter, add ground cinnamon, vanillin and filtered water in a small amount to the juice to slightly dilute the composition.
4. If you wish, you can add a little lemon juice to the mixture to give the drink a citrusy note. As soon as the juice is obtained, pasteurize it using the “Light boiling” method, the only thing is that the cooking time must be increased to half an hour.
5. At the end of the manipulations, pour the composition into sterile jars, seal, and let cool in a wrapped blanket. Move the container to a place for long-term storage.

It is not difficult to prepare apple juice at home if you have an understanding of basic processing technologies. Always wash and dry the fruits, separate the pulp from the liquid, and boil the jars. Consider making apple-pumpkin and apple-carrot juice.

Video: apple juice without a juicer

How to prepare apple juice at home for the winter? Big amount useful properties has freshly squeezed apple juice. This drink contains a lot of vitamin A and B vitamins, it also contains pantothenic acid and vitamin C, which can even save you from colds and strengthen your immune system, folic acid and biotin strengthen hair and nails. Also, the juice obtained from fresh apples through a juicer is rich in minerals such as chlorine, sulfur, iron, magnesium, phosphorus. The benefits of apple drink are simply invaluable: it can be used as a preventative against colds and flu, is useful for women during pregnancy, will help restore strength after serious illnesses, and will give strength and vitality to patients.

Simple home recipe:

We prepare delicious juice for the winter, squeezed through a juicer from fresh apples:

Regular consumption of apple juice will help cleanse the body and remove toxins; it also helps to better absorb vitamins and various useful material that are contained in food.

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

How to prepare apples to make a delicious drink for the winter? The apples need to be sorted, spoiled areas removed, and washed. Depending on what type of juicer we will use, we either leave the apples whole or cut them into several parts and squeeze the juice out of them. Then we pour it into one container and put it on the stove.

In order for the juice to be stored for a long time, it is necessary to properly prepare the jars and lids. You need to wash the liter jars very thoroughly with soap, rinse and sterilize. If jars are sterilized over boiling water, this process should last about 15 minutes. In order to sterilize metal lids, you need to boil water in a small saucepan and lower them there for 15 minutes.

Next, you can move on to the juice itself - when it boils, you need to turn the heat down and cook until the foam stops appearing. As soon as foam forms, it must be removed. Pour the hot juice into the jars, cover the jars with metal lids and, using a special key, roll them up. Now you can make this healthy and tasty apple drink yourself at home.

Little secrets of juicing:

- the juice does not need to be poured into all the jars at once. It’s best to fill one jar and roll it up, and so on: pour it and roll it up.

It is better to first place already rolled up jars of juice upside down and leave them until they cool completely.

There are many in various ways save apples for the winter. Summer varieties can be made into puree and jam, and they can also be dried. Such fruits are not very suitable for juice, as they have a small amount of moisture. For this reason, it is best to use late varieties for this purpose, which are much juicier. And, of course, it is advisable to use your own homemade apples for processing, although you can also choose good store-bought ones. Now we’ll look at how to roll it yourself and how to preserve it for the winter.

general information

Many can remember how in the nineties of the last century they carried bags of apples from their dachas and shops into their apartments and turned the latter into canning factories for some time. Considering that there was only one type of fruit on sale, most often they prepared juice of one type - from 30-40 liters. Now the time has come that you can buy everything inexpensively, but the habit of storing vegetables and fruits for future use remains, perhaps not in such huge quantities. After all, no store purchase can ever replace real, homemade apple juice.

This is a very useful product for the winter, both for children and adults - especially those who engage in mental work and lead a sedentary lifestyle. Of course, the process of collecting juice is not quick and not the easiest, but it is worth it. Moreover, modern equipment will provide maximum assistance. Let's get straight to the story of how to roll up apple juice.

The first option for making apple juice

We will need: a juicer, apples, lids, jars, a slotted spoon, gauze, a seaming machine, tweezers, a canning thermometer. Here's a step-by-step recipe:

Another option for rolling up freshly squeezed apple juice

Modern cooking offers us more than one way to complete the task assigned to us. The only thing they have in common is that you need to carefully select the fruits: they must be undamaged and always ripe. Proportions and ingredients depend on the desired result and the variety of apples. You can make clarified juice with pulp. To get an unforgettable aroma of the drink, adjust and combine different varieties of fruit at your discretion. Thus, there is a chance to get completely new tastes that could surprise even people who are very demanding about drinks.

Experts in this industry argue that it is wrong to prepare juice using only slightly acidic apples, since the result of such work, among other things, will not correspond necessary requirements quality. The most favorable varieties for preparing the drink are: pear, anise, titovka and winter parmen. If you are interested in how to roll up apple juice after a juicer in other ways, the information below is for you.

Pasteurization

Squeeze the fruit cut into slices in a juicer, pour the resulting liquid into an enamel or glass container. To prevent oxidation and further darkening, it is advisable to add a little lemon juice. We will need a large saucepan. After squeezing, pour the future drink from the container, without heating, into jars and cover with lids. Place them in a saucepan and fill with warm water up to the neck. We heat the water to a temperature of 85 degrees, reduce the heat and, maintaining the temperature, the time depends on their size: 20 minutes for one to one and a half liters and 30 minutes for two to three liters. Using a towel folded several times or a thick pot holder, we carefully take out the hot jars one by one and immediately roll them up. Another way to roll up apple juice has been mastered.

Recipe for making apple juice without a juicer

You can get a natural and tasty drink without much effort and without a juicer. We will need fruits with light flesh and definitely sour in taste. In this case, sugar and water will not be required. We cut the fruits into several parts and pass them through a juicer or meat grinder.

We squeeze out the resulting pulp using gauze, put the remaining pulp into a pan filled with water (ratio of two liters per 10 kg), soak for six hours, heat and squeeze again. Let's move on to the next stage. We brew the drink: heat the liquid to 80-90 degrees, let it sit for five minutes and pour it into jars. Boil the lids in a water bath and roll up the resulting nectar. At home, you can cook without pasteurization by slightly increasing the temperature of the water for boiling the jars. In this case, for additional sterilization, they need to be rolled up with lids and turned upside down. Apple juice is ready for the winter.

Juice recipes with sugar and pulp

If you want to prepare nectar with sugar, then the technology is similar to the previous one, only in the second stage, take 70% sugar syrup and add it to the juice. Syrup can be obtained either from secondary juice or from sugar. The proportion is as follows: for one liter you need one hundred grams of sugar and 150 ml of syrup. Now we will describe another option for how apple juice is made. Recipe for a drink with pulp: pass the fruit through a meat grinder two or three times, and through a small mesh. It is necessary to prevent darkening of the exiting mass, for which we add ascorbic acid to it.

The ratio is as follows: for 10 kg of fruit you need 10 grams of acid. You should already know well how to properly roll apple juice, just remember to pasteurize it. By the way, the more crushed and homogeneous the resulting mass is, the tastier the juice will be, and its storage will be longer.

Another way to make apple juice

Apple juice can also be prepared in a juicer, but in this case you need to have equipment good quality and certain skills, we will not describe the process. Just follow the recipe exactly and strictly maintain the temperature, and everything will work out. In our next method we will use and you will learn how to prepare and how to roll freshly squeezed apple juice in this case. Let's do it quickly and easily. To improve the taste and color, you can combine our drink with blueberry, grape or chokeberry juice. Products needed: apples, granulated sugar if desired, and baking soda for washing jars. Necessary utensils: juicer, saucepan, colander, metal lids, glass jars, seaming machine.

Juicing

Preparing apple juice. The recipe is as follows. We wash the fruit, cut it and put it through a juicer. Let the squeezed juice settle, then filter through two or three layers of gauze.

Pour the resulting drink into a saucepan and bring to 95 degrees over high heat. At the same time, we constantly remove the foam, thus clarifying the juice. Again, strain the hot drink through cheesecloth and bring almost to a boil. Pour into jars and roll up. Then upside down - and to cool. Having thoroughly mastered how to make apple juice, in winter we will get a very healthy drink, which, thanks to the presence of potassium, normalizes cholesterol in the blood and helps eliminate radionuclides. Apple fasting days will help with obesity.

Calories: Not specified
Cooking time: Not indicated

Agree that it’s time to stop buying juices in tetra packs at the store. What do they put in them, what are they made from? Either it's natural juice or not. In your favorite garden, you have harvested apples, made a sufficient amount of preserves, marmalade and preserves, prepared drying for the winter, it’s time to close the apple juice. It will turn out tasty, healthy and you will pamper your body with vitamins. Apples contain enough a large number of iron, which will help ensure the required level of hemoglobin in the blood. The process of preparing apple juice for the winter is not complicated. The main thing is to have a good juicer. So, let's prepare apple juice for the winter using a juicer.

Ingredients:

- apples – 5 kg;
- sugar – 0.5 kg.

Recipe with photos step by step:

1. Rinse the apples well, remove damaged and diseased areas, core and seeds.




2. Cut the fruit into pieces and run them through a juicer. This will create a large amount of foam. No big deal, just go ahead and remove it.




3. Pour the resulting juice into an aluminum pan or basin, place 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 quite sweet, then you can add less sugar; if the apples are sour, then increase the amount of sugar.

4. Prepare jars or bottles into which the juice will be poured. To do this, rinse them thoroughly. Heat the oven to 100 degrees, place the bottles in it and hold for ten minutes until all the water on the walls has evaporated. Pour the juice into bottles, straining it through cheesecloth, and seal 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). You can store this juice in pantries at room temperature, but it’s better to store it in a cellar or basement.

This is how easy it is to prepare apple juice for the winter using a juicer; we recommend writing down the recipe with photos so as not to forget the subtleties and secrets until next year.

Adviсe:
- apples of later varieties are best suited for storing juice for the winter; they are juicier;
- to measure the temperature of the juice, use a special canning thermometer;
- there will be even more benefits if you combine apple juice with other juices in a 1:1 ratio and drink it 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.