How to make apple juice for the winter?

Apple juice is a soft drink, loved by residents of Europe, Asia and America.Get the juice by squeezing from ripe apples. The fruit contains a lot of sugar, which provides a pleasant taste of the drink, even without sugar.

Juice harvested on an industrial scale in China, Germany, USA, Russia and other countries. However, you can make a healthy tasty drink at home. For personal consumption, the juice for the winter is harvested by almost everyone who has apple trees on the backyard or garden plot.

The nicest juice is obtained from freshly harvested hard apples, which emit a pleasant crunch when biting. The grades “Grushovka”, “Fuji”, “Granny Smith”, “Semerenko” and a number of other varieties grown in Russia possess the noted qualities.

Unripe fruits give the drink acidity, while overripe fruits make the liquid turbid. Conclusion - apples must be ripe, so it is important to know the time of their ripening, do not use early and do not prepare nectar from stale fruit. As a rule, later varieties, for example, “Autumn striped”, after vylazhivaniya lose most of the beneficial properties. Juice from such fruits a lot does not work.

Perhaps the most good drink is obtained from the varieties of autumn and winter. Summer apples, for example, "White filling", it is better to use for making jam, jams or stewed fruit.

There is no consensus about the most suitable apples for juice. Everyone has their own taste, so you need to focus on your own preferences. Sweet-sour taste is given by such varieties as "Elena", "Antey", "Freedom". At the same time, the juice has a large amount of pulp.

To get a more acidic drink, you will need apples from the Antonovka or Nizhegorodka varieties. Tannins are present in these varieties. They allow the juice to be stored for a long time unchanged.

If you prefer such varieties as Anis, Golden, Pear, or Semerenko, you will get a pleasant tasting drink, because these apples combine both sweetness and sourness.

Harvesting juice for the winter begins with the preparation of fruits and containers, in which a fragrant drink is poured. If you do not pay due attention to the preparatory stage, the result of the work done can be deplorable. Bad apples make poor-quality juice, and using dirty containers leads to the spontaneous opening of cans and souring of the product.

Apples should be carefully examined for wormholes and other "sores." Selected fruits are cleaned of dirt and sent "under the shower." If the fruits are collected from their own garden, they are simply washed under running water.

A little differently come with purchased apples. Beautiful fruits often have a thin invisible shell that gives the fruit shine. The wax film must be completely removed from the fruit. To do this, you can use the foam sponge and baking soda.

Then the apples are spread on clean, dry napkins or towels. In the processing of the fruit should come clean and dry. You can not wait for drying, and wipe each fruit with a towel.

The next step is cutting the stems and cores, cutting into pieces, the value of which depends on the technology of making juice.

Store the juice is best in a glass container: cans and bottles. Tanks must be intact, not chipped or cracked.

All containers intended for long-term storage of juice should be not just perfectly clean, but sterile. Glass jars are first washed in hot water with soda, and then sterilized. Sterilization prevents the growth of bacteria in closed cans of juice. Proper processing of containers will protect against poisoning, botulism after drinking the drink.

Time of sterilization of cans with steam depends on their volume:

• three-liter and two-liter - 20 minutes;
• one and a half and liter - 15 minutes;
• five hundred grams and smaller - 10 minutes.

There are several ways to sterilize cans and bottles:

• for a couple;
• in the oven;
• in the microwave.

A couple of banks were still sterilized by our grandmothers, when there were no ovens with a temperature regulator or microwave ovens. Banks were placed on the neck of a teapot or on a sieve over pots of boiling water. Today, special covers with holes for cans are being sold for installation on pans.

Clean tare stand over boiling water. Steam does its job destroying all dangerous microorganisms.

In the oven you can handle not only cans, but also screwcaps. It is important to adhere to the optimum acceptable temperature of 100 - 120 degrees Celsius. Clean dry jars are installed on the grid and kept at the right time. It takes five to seven minutes to process the covers.

For disinfection in a microwave, clean cans are poured into water for a half to two centimeters. The residence time in the oven turned on is about 4 minutes. During this time, the water boils and steam processes the container. If a three-liter jar does not stand up "to its full height", it can be sterilized lying. Similarly come with bottles, stacking them in a row, with a small amount of water inside.

Covers with a rubber gasket boil for 5 -7 minutes immediately before sealing the finished product.

Many housewives annually prepare apple juice for the winter. Drink rich in vitamins, supports immunity, protects against colds. So nice to enjoy fragrant juice, cooked at home!

To obtain nectar using several methods. The easiest way to get juice in the juice pot.

Sokovarka is the simplest design of the three, put a few centimeters on each other containers, cap and outlet hose with a locking device.

Water is poured into the lower container. The juice accumulates in the middle one through the openings from the upper container, resembling a colander. In the “perforated” saucepan lay clean, cut into slices, apples and granulated sugar.

"Pyramid" is placed on a gas or electric stove. When heated, the fruit secrete juice, which in a tube attached to the middle part of the pressure cooker flows into sterile jars. The cans filled “to the shoulders” are sealed with clean lids, and the next pre-heated container is inserted under the stream.

You can make high-quality juice by skipping apples through a juicer. To do this, the fruits are washed, the stalks and the cores are removed, cut into several pieces. The size of the particles depends on the model of the technical device used.

The liquid after spinning turns turbid, it remains a lot of pulp. After filtering appears transparency. You can filter through a thick cloth or gauze, folded in several layers. Fans of thick nectar can stop filtering and make juice with pulp.

Prepared juice should be heated, but not boiled. Temperatures of 85-90 degrees will be quite enough for seaming in a sterile container: bottles or cans. The filled containers are not sealed, and placed in boiling water and sterilized for some time, no more than 20 minutes. Only after that the covers are rolled up or screwed down. Juice is ready for storage.

Classic juice is made from apples not always with added sugar. Food lovers who prefer only natural products prefer drinks without sweeteners. Harvesting juice with or without pulp is decided by the hostess, focusing on the preference of her household. Pressed juice is heated, not boiling. Foam that appears on the surface should be removed.

Sugar is added to taste, depending on the acidity of the original fruit. Spill hot juice to clean hot jars. The sealed container is covered with a rug and left to cool completely. Then the banks are transferred to a cold storage place.

A delicious apple-carrot drink is obtained with this ratio of ingredients: one and a half kilograms of apples - one kilogram of fresh juicy carrots. The resulting juice taste. Sugar is added if necessary.

First, squeeze the juice from the apples, then - from the carrots, peeled and diced. The resulting liquids are mixed, brought to a boil. On low heat boil the mixture for 3-5 minutes. Foam forms on the surface and must be removed. Vitamin cocktail is poured into heated jars, rolled up with sterile, hot lids, and put the jars upside down to cool. Filled containers can be covered with a warm veil.

For a gentle, nutritious apple-pumpkin drink, you need to take apples of green or yellow color, and pumpkins — medium-sized with bright flesh. The components take in equal shares: for 3 kg of apples it takes the same amount of pumpkin, weighted after peeling and removing seeds. For the specified amount of material you need quite a bit of sugar - about 0.3 kg. Additionally, you need one big fresh lemon.

Separately squeeze in the juicer apple and pumpkin juice, filtered through a three-layer gauze. Mix in one container, set on fire, bring to a boil. At this time, sugar, lemon juice and zest are added to the billet. If necessary, add more sugar. Foam is removed, the ready juice is poured into containers, sealed, insulated. After slow cooling, sent to a cool room.

The juice of apples, mixed with apricot, has a honey taste. For its preparation will require 2.5 kg of ripe berries and 1 kg of apples. Apricots are so sweet that sand for a specified amount of fruit should be quite a bit - about a glass. Preparing the mix in the juice cooker.

Apricots disassemble, graded damaged. The rest is thoroughly washed, cut the berries in half, remove the bones from them. Remove the core from the clean apples, cut the fruits into 4-8 parts, depending on their size. Both components are placed in the cup of the coffee maker, sprinkled with a glass of granulated sugar (the juice begins to stand out faster). Sokovarku, with the bottom bowl filled with water, place on fire. About an hour later, the average capacity will be filled with fragrant sweet juice. The finished product is poured into the banks and sealed.

Preserving apple juice for a long time (up to two years) helps.

Hot juice is poured into pretreated cans or bottles and covered with the same sterile caps. After the banks are rolled up, they are turned upside down. If leakage of a lid or container reveals a leak, then it is urgent to take measures to preserve nectar.

Whole banks are left upside down to cool. At the same time, a warm blanket is placed on the whole batch. So the cooling slows down, and the sterilization process continues.

In plastic bottles, you can save freshly squeezed juice, if you put the container with the liquid in the freezer. Hot juice will melt the plastic. There are technologies for bottling liquids in plastic at 80 degrees Celsius, but the process is rather complicated, it is quite difficult to do it at home.

For long storage cans are sent to a cold place - basement, cellar, underground or in the refrigerator. Preservation of apple juice makes it possible to enjoy a pleasant drink all year round, to replenish the body with substances useful for it.

The process of preparing apple juice for the winter, see the following video.