Preparing apple juice from a juicer for the winter. Apple juice for the winter obtained from a juicer: tips, recipes, description

With the advent of fire, people had the opportunity to cook various dishes on it and store them for future use. Many centuries have passed since then, but our habit of stocking up has not disappeared. Today we will talk about apples, or rather about how to quickly and easily “make” apple juice with pulp from them for the winter. There is probably not a person who would be indifferent to natural fruit compotes (juices) prepared by the loving and skillful hands of his beloved wife or mother.

In addition to excellent taste, they are endowed with nutrients and healing powers. with pulp (for the winter) will relieve vitamin deficiency, improve health and give a spring mood in the most severe frosts. The advantages of homemade preparations are that they do not contain harmful components and are enriched with pectin substances, which bring enormous benefits to our body.

To preserve the product for a long time, it can be preserved (pasteurized). For cooking, choose only very ripe apples without wormholes or rot. If desired, you can prepare assorted fruits, for example, with the addition of pumpkin, pears, plums - it all depends on your imagination and preferences.

Recipe for apple juice with pulp for the winter

A half-liter jar will require a large spoon of granulated sugar. Those who like sweet drinks can add more. We will cook using a meat grinder, juicer, blender or press - whoever has what.

To begin with, we thoroughly wash our ripe and juicy fruits, cut them into 4 parts and turn them into puree. Pour the liquid into a saucepan, add sugar and heat (do not boil). Then, while still hot, pour into a pre-sterilized container. Place the apple juice with the pulp (for the winter) neck down, cover the top with a warm cloth and leave for exactly one day. You can store this juice in a dark and dry basement for two years. Open at any time and enjoy a delicious, fortified and invigorating drink.

Healthy apple juice with pulp (for the winter), pumpkin and carrots

Required Ingredients:

a kilogram of sweet apples;
peeled pumpkin (half a kilogram);
one large carrot;
sugar to taste.

Boil the pumpkin until soft and puree it in a blender. We pass the peeled carrots through a juicer along with the apples. Then combine all the ingredients, mix, put on the fire and bring to a boil. Seal tightly in a clean container. This excellent recipe for a delicious drink will give you vigor and freshness.

Natural drink made from apples, chokeberries and black currants

Composition of the product:

(half liter);
blackcurrant and rowan juice (300 ml of each drink);
sugar - dosage at your discretion.

Combine all the products, mix with granulated sugar and heat to 80 °C. At this point, the pulp and berries are finished - you can pour them into jars and seal them.

If after a week the drink has not become cloudy, fermented or moldy, then you have done everything right. But if they are clearly visible, then the juice can be boiled and jelly or fruit drinks can be made from it. To prevent your products from spoiling, be sure to sterilize jars with lids.

I was “lucky”, however... My father-in-law brought about 20 kg of apples. I was lucky, in quotes, because the apples were unripe - a branch of the apple tree broke due to the weight and the fruits had to be placed somewhere.

Well, where did ours go? We will recycle! In addition to apple juice, I also prepared apple syrup with cinnamon and vanilla.

The apples, by the way, are not particularly sour, although they have not yet ripened. I hope you find the recipe useful and you can easily make homemade apple juice. In winter you will open it and delight your loved ones.

I would like to note that if you have ripe sweet apples, you can omit the addition of sugar. I used it because the juice was slightly sour.

In addition, you cannot do without a juicer, as well as a sieve and a thick, clean cloth (you can use 4-5 layers of gauze). The juice will be clean, without pulp, transparent.

Yes, from 8 kg of apples I got 3 liters of pure juice. If you have juicier apples, there will be more juice. The number of servings is approximate. I got a little over 3 liters of the finished product, so I wrote 3 servings.

I didn’t write down the preparation time, just the preparation time - wash the fruits, squeeze out the juice, strain, heat and roll. About 3 hours for everything.

Almost every resident of our country is looking forward to the arrival of summer. Warmth and sunlight have a beneficial effect on the body, but the most important advantage of the summer season is the abundance of fresh fruits and vegetables. Sweet fruits bring great benefits to the body, saturating them with vitamins of various groups and microelements necessary for health. The last summer month, August, is especially rich in juicy apples. Canning their juice is a great alternative to buying similar store-bought products. Most housewives have a device such as a juicer. With its help you can prepare fruits for the winter. Several recipes below will tell you how to make healthy and tasty apple drinks yourself.

Why do we preserve these particular fruits?

Apple fruits are rich in dietary fiber, potassium, ascorbic acid, polyunsaturated fats, a number of B vitamins, phosphorus, calcium and iron. The drink made from them is useful for baby food, since a large amount of sugar is not used for its preparation. It has a beneficial effect on the body of people with problems with the cardiovascular system, iron deficiency anemia, digestive diseases, hypertension and atherosclerosis.

Apples of various varieties and degrees of ripeness are used for canning. In addition, there are preparations where vegetables, for example, tomatoes, are canned with apples or in their juice.

Recipe for canning apple juice from a juicer

Ingredients:

½ kg granulated sugar;
5 kg apples.

Preparation:

Wash the apples, dry them and cut them into several parts;
Use a knife to remove damaged and overripe areas of the peel;
Cut out the part containing the seeds from the fruit. If the seeds are not removed from the fruit before canning, over time the juice will ferment and its taste will deteriorate;
Place apples in a juicer. Remove any excess foam from the resulting juice with a spoon or skim it off during cooking;
Pour the liquid into a container suitable for cooking and place on low heat;
Bring to a boil and immediately turn off the stove. Do not boil the workpiece to avoid loss of microelements contained in the fruit;
If the apples are too sour, add the required amount of granulated sugar. If the drink turns out to be quite sweet, adding sugar can be completely eliminated;
Prepare bottles or jars. To do this, you need to sterilize them with steam or place the jars in the oven for 10 minutes (preheating is not required), sterilization in the microwave for 3 minutes is also possible;
Pour the drink into warm bottles and close the lids;
A basement or cellar is ideal for storing the workpiece. If they are not there, you can store the fortified drink in any cool, dark place, for example, in a pantry.

Steam sterilization is ideal. If for some reason this method is not possible and you sterilize the jars in the oven, the temperature should be set to 120 degrees. When sterilizing in the microwave, the temperature should be maximum.

Apple-carrot juice without pulp

Ingredients:

1 ½ kg carrots;
5 kg sweet and sour apples;
Granulated sugar.

Preparation:

Wash the fruit thoroughly, remove the skin with a knife;
Wash the carrots well with a stiff sponge or brush;
Pass the apples through a juicer. Do not remove the foam that appears, but leave it for compaction;
Place carrots in a juicer. Pass the resulting liquid through several layers of folded gauze to remove unnecessary pulp;
Skim the foam from apple juice and, just like carrot juice, pass it through cheesecloth;
Pour the liquid into one bowl, mix well and put the pan with the mixture on the fire;
If the mixture turns out to be too sour, add granulated sugar, stirring well. Make the mixture homogeneous;
Heat the liquid to a temperature of 90 degrees. When the sugar is completely dissolved, turn off the heat without bringing to a boil. You need to pay attention to the appearance of bubbles in the pan. When their formation begins, the stove can be turned off;
Sterilize jars or bottles in a convenient way (for example, in the oven, microwave or using steam). Preservation also implies sterilization of lids;
Pour the liquid into dry bottles and close the lids tightly;
Turn the drink cans upside down to check how tightly the cans have been rolled up;
Wrap the workpieces in a warm cloth or blanket. Place in the refrigerator or cool pantry.

Apple juice is a highly concentrated drink. To avoid digestive problems, the juice must be diluted.

Apple juice recipe with pasteurization

This recipe involves preparing the drink without using sugar or water.

Ingredients:

Apples with a light-colored peel.

Preparation:

Sort the fruits, wash and dry with a towel;
Cut the fruits into slices, place in a juicer and squeeze the juice out of the apples;
Pour the juice filtered through cheesecloth into an enamel bowl;
Place the pan over medium heat and heat until bubbles appear in the liquid (approximately 85 degrees);
At this temperature, heat the drink for five minutes;
Sterilize the jars in a water bath, boil the lids;
Pour the juice into jars (or bottles), close with prepared lids;
In a separate pan, heat water to 60 degrees;
Place the jars of juice in this pan and pasteurize at a temperature of 80-85 degrees. The duration of pasteurization depends on the container. Pasteurize jars with a capacity of 0.5 liters for 12 minutes, liter jars for 15 minutes, 3 liter jars for 20 minutes;
Close the pasteurized jars tightly and place them back in the same container;
Remove the pan from the heat and remove the lid. In this form, cool the workpieces.

It is useful to drink a little drink between meals or before meals.

Tomatoes in apple juice

Ingredients:

2 kg of selected tomatoes;
1 liter of apple juice;
Sugar and spices as desired;
Table salt - 1 tbsp. l.

Preparation:

Wash the tomatoes thoroughly and cut out the stems;
Place whole or chopped apples in a juicer and prepare the juice;
Put the liquid on the fire, add salt and, if the mixture turns out sour, add granulated sugar. Boil;
Place the tomatoes in jars prepared in advance and pour boiling apple juice over them;
If desired, you can add a fragrant aroma to the preparation by putting herbs and spices in jars;
Heat water in a separate saucepan;
Place jars in the bottom of the pan and bring to a boil. The process should last approximately 8 minutes;
Seal the pieces tightly with lids and place in a dark place.

Apple-pumpkin juice with lemon

Ingredients:

Apple fruits - 1 kg;
Peeled pumpkin - 1 kg;
Granulated sugar - 1 glass;
Citric acid - 10 k.

Preparation:

Prepare pumpkin juice in a juicer and then apple juice. Juice from apples put through a juicer can quickly turn dark. The unpleasant brown tint appears due to the fact that the iron contained in the fruits oxidizes when it comes into contact with air. To avoid this phenomenon, you can add a little lemon or citric acid to the liquid;
Pour the juices into one bowl, add sugar and lemon;
Bring the mixture to a boil and cook for 10 minutes, stirring continuously;
Pour into clean bottles, close the lids tightly, and let cool;

Store in a pantry or other cool place.

Apple juice from a juicer for the winter (video)

Juice from apple fruits, despite a lot of useful qualities, has several contraindications for use. The amount of drink you drink per day should not exceed 1 liter, so as not to provoke allergic reactions. People with high stomach acidity and other gastrointestinal diseases should avoid using the concentrated product.

Drinking a glass of apple juice every day will help both adults and children avoid vitamin deficiency. The preparations retain almost all the beneficial substances contained in the fruits and will help enrich the body with the necessary microelements even on winter days.

Freshly squeezed apple juice is a gift from nature to improve immunity and enrich the body with vitamins and microelements. It helps fight many serious diseases and promotes rejuvenation of the body.

Since childhood, most people have become accustomed to considering apples to be a simple and unremarkable fruit. From store windows and TV screens we are attracted by colorful and lush exotics brought from afar. But few people know about the enormous benefits and properties of simple apples growing in almost every garden.

Benefits of apple juice

Drinking apple juice daily helps to heal and rejuvenate the body. Proof of this is the famous American doctor Norman Walker, who lived to 119 years old thanks to juice diets and a healthy lifestyle. But the most interesting thing is that he was able to become a father at 105 years old. All this is thanks to the beneficial properties of apple juice.

This drink contains many vitamins and substances. Its benefits are hard to exaggerate:

thanks to the iron, phosphorus and magnesium contained in the fruit, the level of hemoglobin in the blood increases and the immune system is strengthened;
the presence of enzymes helps improve digestion;
has antioxidant properties;
accelerates metabolism, thereby renewing restoration processes in the human body;
promotes weight loss;
contains biotin and folic acid, which has a positive effect on the growth and strength of hair and nails.

Apple juice helps fight many diseases and is a good preventative:

high iron levels increase hemoglobin in anemia and anemia;
saturates the body with vitamins A, B and C, which effectively treats vitamin deficiency;
organic acids (ascorbic, citric, niacin) help with low stomach acidity and gastrointestinal diseases;
potassium and magnesium protect the cardiovascular system;
Chemical compounds such as triterpenoids destroy cancer cells.

This is just a short list of the benefits of this drink. Its properties help children develop and strengthen the body. Freshly squeezed juice, thanks to its acid, cleanses the oral cavity and teeth, which is the prevention of caries.

How to make apple juice: recipes

Before making juice from apples, you need to make sure they are fresh and ripe. You should not use fruits that are still greenish or overripe, as they may contain toxins.

Making apple juice with a juicer is quite simple. First of all, read the operating instructions for the device in detail. It must have a section indicating the preparation of fruit before pressing. There are juicers that can easily handle whole fruits, for example, Moulinex XXL. All you have to do is wash the fruits and load them into the container one by one.

But how to make juice from apples if you don’t have the right equipment? To do this, you can use a meat grinder or a fine grater. Squeeze the resulting mass through a strong (but not too dense) cloth. You should not use cheesecloth as it will let a lot of pulp through.

How to make apple juice as healthy as possible

To do this, several different fruits and vegetables are often combined. The combination of their components improves the body’s condition and well-being.

Apple-carrot juice

For 100 ml of carrot juice you will need 150 ml of apple juice. If desired, you can puree the carrots. To do this, it is finely cut into strips, boiled until completely softened and rubbed through a sieve. Sugar is added to the resulting juice and pulp to taste. Beta-carotene contained in carrots helps eliminate toxins from the body and is good for vision.

Cucumber-apple juice

For cooking you will need vegetables and fruits in equal proportions. A pinch of cinnamon will add a special aroma to the drink. Cucumber juice is very beneficial for hair and skin. It contains potassium, sodium, phosphorus, calcium, etc.

Beetroot-apple juice

For 2 medium apples, use half a kilogram of raw beets. It is quite hard, so you should chop it finely so as not to damage the juicer. This cocktail is very useful for increasing hemoglobin in the blood.

Preparation for the winter

For preservation, only freshly squeezed juice is used. It should be strained through a cloth to separate all the pulp. In an enamel saucepan, bring the juice to a boil and skim off the foam. Sugar is added to taste. Standard consumption: 1 tbsp. l. for 1 liter of drink. After boiling for 2-3 minutes, the juice is poured into sterilized jars and sealed with metal lids.

It should be remembered that during thermal treatment, vitamins and nutrients are partially destroyed. Therefore, it is best to consume the juice fresh. The same applies to store-bought products in bags: vitamins and microelements are destroyed during thermal processing, and the sweet taste is due to the presence of a large amount of sugar or a sweetener.

The best varieties for juicing

To prepare freshly squeezed apple juice, late-ripening varieties (autumn and winter) are most often used. They are softer and have larger fruits. The most commonly used varieties are Antonovka and Snezhny Calvil. The resulting juice has a sweet taste and pleasant aroma. More sour ones - Boyken, Streifling or Mekintosh, are more often used for making fruit cocktails and punches.

An important factor when choosing a variety is the percentage of juice yield after direct pressing. The highest coefficient is possessed by Oryol Pioneer and Yubilyar (more than 70% of juice by weight of raw materials).

Contraindications

Apple has many beneficial properties, but there are some warnings:

It is not recommended to drink sour apple juice for gastritis and gastrointestinal diseases.
You should not drink the drink if you are allergic to red fruits or if you are individually sensitive to the components.
If you have diabetes, you should not drink apple juice of any kind.

Result:

Apples have many beneficial properties for the human body. This fruit is filled with vitamins and microelements that are necessary not only for children, but also for adults. Freshly squeezed apple juice is the elixir of youth and an integral part of a raw food diet.