Homemade juices are a source of vitamins that are so necessary for us in winter time, and in the spring - at the time of vitamin deficiency. And although freshly squeezed juice is undoubtedly healthier, home canning juice will give you drinks that are much more valuable than in the store. Moreover, you will not have to doubt their quality and the amount of juice contained in the drink package.

Preserving juices at home has become easy since the proliferation of juicers. It is enough to purchase an inexpensive household appliance and find a recipe for canning apple juice or any other juice, put in a little work - and your family will be provided with homemade juices for the whole winter. It should also be noted that there are significant savings in money. Store juices are not cheap, so canning juices is also a support for your family budget.

Homemade juices can be prepared either in single versions or by mixing fruits (blended juices). For example, apples go well with almost all fruits and berries. Raspberries give juice pleasant aroma. Pear perfectly balances the sour varieties of apples. It should be noted that by mixing fruits and berries, you will get new tastes. Household members will never get tired of such homemade juices. In addition, when mixed, the vitamin value of drinks increases.

It should be noted that juice preservation is possible from very sour berries and fruits (for example, cranberries, lingonberries, red currants), but in this case you need to add not only sugar, but also water to the juice.

How to preserve juice for the winter?

Juice preservation includes the following steps. First you need to prepare the fruit. For juice, you need to choose high-quality fruits without damage. They should be ripe, but without signs of rot. Fruits must be washed thoroughly and sorted if necessary. Then it's time to extract the juice using a juicer. Sugar or, conversely, “sourness” is added to the juice, and then subjected to heat treatment. The most common methods are hot filling and pasteurization. The first method is easier. In hot bottling, the juice is brought almost to a boil and poured into jars, which are then inverted and cooled. When pasteurizing, the container with juice is pasteurized for 15-20 minutes. Finally, cool.

Canning juice will be successful if you strictly follow all the rules regarding temperature, preparation of jars and lids, and completeness of filling. Homemade juices will give you a taste of summer and strengthen your immune system.

Apple juice is rightfully considered a storehouse of vitamins. Thanks to mineral elements the product strengthens immune system, struggling with colds, 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 used for pasture store products, using baking soda, wax and possible chemicals are removed from them.

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, lay out the fruit to drain the water, and dry it 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 the cluster is concentrated useful elements that need to be saved.
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. If possible, choose ceramic or glass containers, not plastic. The latter option reduces the shelf life of the final product. You should also not use metal utensils, since it tends 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, select suitable way conservation and proceed with 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. Be sure to 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 follow correct proportions. Experienced housewives It is recommended to mix 2 parts apple juice with 1 part carrot juice, and you can add granulated sugar based on 10 g. per 100 ml. final product.
2. Wash the carrots, peel them, and dry them with paper towels. Chop into small pieces, put in a deep container, pour boiling water over it. 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 with one of the above methods(“Light boiling”, “Heating”, “Closed pasteurization”).
5. At the stage heat treatment add granulated sugar to the juice, 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 and add to the juice. ground cinnamon, vanillin and filtered water in small quantity to dilute the composition a little.
4. If you wish, you can pour a little into the resulting mixture lemon juice to give the drink citrus 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

What can you use for homemade natural juices?

All. Any vegetables, fruits, berries, citrus fruits and herbs. Even beet or carrot tops, if you have a lot of them.

To see how much imagination you have, take a look at this list. Did you know that healthy juices can be squeezed even from such “non-juice” vegetables as: cucumbers, zucchini, beets, radishes, ginger, cabbage, spinach, Bell pepper, celery and fresh dill or parsley? Now you know.

You can vary the flavors, making the juices sweeter, sour or spicier. You can add salt to them or add any hot spices starting it fresh hot pepper and ending with ground allspice and nutmeg.

By making your own juices from time to time and experimenting with them, you will find your best combination.

It is only important to know the basic principles:

In freshly squeezed juice, the taste balance of sour, sweet, bitter and salty is important. Feel free to taste the juice during the extraction process and add to taste the necessary ingredients. This is the same cooking, only cold.

Citrus peels, seeds and zest are bitter. Therefore, do not throw them whole into the juicer, but either peel the slices completely or squeeze them separately in a citrus juicer.

All vegetables, herbs and fruits must be thoroughly washed to remove dirt. If you cannot scrub the dirt off the vegetables with a brush, simply cut off the area with a knife or peel it completely.

Many vegetable juices become tastier if you add a little unrefined olive oil. And some vitamins, such as vitamin A and other carotenoids, are completely absorbed only in combination with fats.

Foam on juices during the extraction process is normal. The separation of juice into liquid and pulp some time after cooking is also a problem.

Beetroot juice and juices from tart vegetables such as radishes or turnips should be allowed to stand in an open container for 30 minutes. During this time, the especially volatile bitterness will disappear from the juice. Otherwise, you may get mild heartburn.

Freshly squeezed juices can be stored in the refrigerator for up to 48 hours, although the amount of vitamins in them decreases with each passing hour.

And now the three promised recipes:

Sweet green juice

1 ripe pear

1 green apple Simirenko or Granny Smith

1 head of cabbage

Juice of half a lime

Carrot-apple juice

3 large carrots

2 sweet apples

Juice of half a lemon

Spicy energy drink made from ginger and beets

1 beet without peel

three-centimeter piece of ginger root

2−3 large leaves cabbage

Juice of 1 orange

Enjoy the taste and be healthy!

Almost all people love different juices, because there are so many of them great amount, in the store you can buy something for every taste! But it often happens that when you read the composition of the juice, you don’t even want to drink such juice, so let’s try to prepare it ourselves, and first of all, let’s do it tomatojuice at home.

How to make tomato juice at home? Recipe

Remember, it used to be sold in three-liter jars, and in cafeterias on tap, in cups. It was so tasty and real. But now they don’t sell tomato juice, but diluted tomato paste, unfortunately. So prepare tomatoes, salt, sugar and your good mood and let's begin.

One kilogram of tomatoes will yield approximately one liter of juice. Tomatoes need to be washed well in running water, cut out all spoiled areas and cut into pieces. Next, place the chopped tomatoes in a saucepan, pour in a little water to prevent them from burning, and put on the stove to simmer over low heat. Gradually the tomatoes boil down, release juice and boil.

Let it cook a little (10 - 15 minutes), turn off the heat and leave to cool slightly. Then again warm tomatoes rub through a sieve. How better wipe it down tomatoes through a sieve, the more pulp there will be in your juice. Put the pureed juice back on the fire, add salt and sugar to taste to the pan (about half a tablespoon of salt and sugar, the juice will be slightly salted).

Bring the juice to a boil and leave to simmer for fifteen minutes. At this time, you can prepare jars and lids for canning - thoroughly wash and sterilize. Pour the boiling juice into hot jars and screw on the lids. Turn the jars upside down and cover them with a blanket until they cool. The tomato juice is ready and can be stored.

Homemade apple juice recipe

If you want it to bring you as much benefit as the benefit from what you eat fresh apple, then the main thing is to prepare it correctly. In order to prepare homemade apple juice you will need apples of any variety, but for harvesting it is better to take autumn and winter varieties, then it will turn out the most delicious and healthy juice.

Use both sweet and sour apples when preparing, then you will not need to add sugar. But if you make juice exclusively from sour apples, then you definitely need to sweeten the juice a little. This recipe makes everything quick and easy. So, prepare apples, sugar (if the apples are sour), soda (for washing jars). Let's get to work - thoroughly wash the jars with soda and sterilize them. We wash and cut the apples, remove all spoiled areas and seeds, then pass them through a juicer.

Let the juice sit for a while so that the foam runs off and the sediment settles. Then pass our juice through a sieve or gauze folded in several layers. Pour into enamel pan and bring to a boil over high heat, be sure to constantly skim off the foam that forms so that the juice is light. Pass the hot juice through a sieve (gauze) again, pour it back into the pan and bring to a boil again, then remove immediately, since apple juice should not be boiled. Immediately pour the juice into prepared jars and roll them up. You can, of course, heat it once, but then you will get juice with sediment. Turn the juice upside down until it cools. Store in a dark place.

How to make grape juice at home? Recipe

It's also not difficult to do grape juice at home. Any variety of grapes is suitable for its preparation, you just have to like it to your taste. Take the grapes and wash them well under running water, remove rotten, cracked and unripe berries. Then separate the bunches from the berries themselves and pour them into a large enamel bowl in which you will squeeze the juice with your hands.

For this small portion Place the berries in a colander and press them with your fist or squeeze them in your palm (just don’t forget to place a bowl under the colander into which the juice will drain). This method is best suited for red grape varieties, then the juice will be more saturated. After you have crushed the berries, you still have grape mass (skin, seeds), put it on the fire and bring it to 60°C. Let cool and separate the juice from the mass. You can also squeeze out juice using a juicer.

This method is most suitable for varieties white grapes. If necessary, you can add sugar to the resulting juice and put it on low heat for 15 - 25 minutes. At this time, prepare jars with lids - wash and sterilize.

To prevent the juice from fermenting during storage, many people advise pasteurizing the juice. Pasteurization is carried out twice, between which let the juice cool. Bring the juice to a boil at 75°C and keep on fire for about half an hour (during this time, fermentation bacteria will disappear). Carry out the second pasteurization for no more than twenty minutes (it will become transparent and the consistency will be homogeneous). Pour into jars and roll up.

Homemade pumpkin juice. Recipe

Pumpkin juice is very useful for children and adults, because pumpkin contains a lot of carotene (almost as much as carrots!), which normalizes metabolism in the body and helps accelerate cell renewal.

Pumpkin is also a leader in the amount of iron content; it contains a lot of vitamins - C, B6, B2, E, micro and macroelements. If you have a juicer or juicer, then you can very easily and quickly prepare a very healthy and tasty homemade pumpkin juice.

This juice can be prepared with or without pasteurization. To make pasteurized juice, first peel and squeeze the juice from the pumpkin. Place on the fire and bring to a boil, immediately pour into pre-sterilized jars. We pasteurize half liter jars for ten minutes at a temperature of 90ºС and roll up. pumpkin juice It’s even easier to prepare without pasteurization.

Squeeze the juice from the peeled pumpkin, add sugar and put on fire. Bring to a temperature of 90ºC and cook for five minutes. Pour into sterilized jars and seal. If you don’t have a juicer, don’t worry, you can make pumpkin juice using the recipes below.

Recipe No. 1.

Peel the pumpkin, cut into small pieces (2-3 centimeters in size), place in a saucepan and fill with water (up to the level of the pumpkin). Remove the seeds from the very core, and add the pulp itself to the pumpkin pieces in the pan - it will add thickness to the juice. Bring to a boil and cook for five minutes. We rub everything through a sieve and return the pumpkin mass back to the pan. Add sugar and citric acid (200 - 300 grams of sugar and 15 g of citric acid per 6 liters of juice), juice of two - three oranges, mix everything well and put on fire. After the juice boils, pour into pre-sterilized jars and seal.

Recipe No. 2.

Grate the peeled pumpkin onto coarse grater and fill with water to the level of the pumpkin. Place on the fire and bring to a boil, cook until the pumpkin softens. Add lemon zest or squeeze in juice. Grind the resulting mass in a blender. If the mixture turns out to be very thick, dilute it with water. Add sugar to taste and bring to a boil, cook for ten minutes and pour into sterilized jars and seal.

Recipe No. 3. Pumpkin juice with carrots and dried apricots. I suggest you try this healthy juice as well. List of ingredients:

1. Pumpkin - 3 kg.
2. Carrots - 3 - 4 pcs.
3. Dried apricots - 0.5 kg.
4. Sugar - 1.5 kg.
5. Citric acid - 15 g.

Peel the pumpkin and carrots and wash well. Cut the pumpkin, carrots and dried apricots into cubes and place everything in a saucepan, fill with water (three liters). Cook for two hours. Grind the resulting mass using a blender and return the resulting puree to the pan. To make the juice less thick, add another six liters of water, sugar and citric acid. Cook for another hour. Pour the hot juice into sterilized jars and seal.

Carrot juice at home. Recipe

Everyone knows that which everyone knows is much healthier if consumed freshly squeezed. But unfortunately, fresh carrots is not stored for a long time and gradually loses its properties in the process beneficial features. A homemade carrot juice It's quite simple and quick to prepare, and you can for a long time enjoy this delicious and most importantly very healthy drink.

List of ingredients:

1. Carrots - 1 kg.
2. Sugar - 50 g.
3. Water - 0.5 l.
4. citric acid - to taste
5. orange zest - to taste

For juice, you will need young and fresh, but fairly large carrots, which you need to wash very thoroughly, peel and chop. If you don't have a juicer, you can use a blender or grater.

In received carrot puree add water and orange and lemon zest. Mix thoroughly and leave to brew for two hours. Then squeeze the juice out of this puree. Mix it with citric acid and sugar and place on the stove. Heat to 70-80 degrees and pour into sterilized jars. Sterilize and roll up. For a different taste, try mixing with beet or apple juice.

Store in a dark place at positive temperatures. Drink carrot juice between meals, and add some vegetable oil. Just remember that long time You can’t drink this juice, you need to take breaks, and don’t overuse it carrot juice, otherwise it may cause headache, vomiting, and even yellowing of the skin.

ANDmaking juices at home requires compliance with certain rules. After all, only properly prepared juices have all the basic properties fresh fruit and vegetables, lots of vitamins, acids and minerals, they have the aroma and taste of the raw materials from which they are prepared. Therefore, all fruits and berries must be ripe; carefully remove spoiled areas. You need to use enamel, glass, wood and stainless steel utensils. Never use iron or copper.

In the kitchen or room where you prepare juice, do not store strong-smelling foods (for example, fish, sauerkraut), because the juice absorbs odors, so thoroughly wash tables, bowls and all other equipment in advance. If, during the preparation of juice, sterility conditions were violated and microorganisms remained in the sealed juice, then after a certain period of time at temperatures above 15 degrees they will multiply and release carbon dioxide. Under its pressure, lids and plugs can be torn off. If mold spores remain in the juice, then islands of mold will grow on the surface. Open this jar and boil the juice.

Canning juices at home usually done with the help of three methods: hot filling, pasteurization and sterilization. For hot bottling, the freshly squeezed juice is heated to 70-75 °C and filtered. Then bring to a boil, and boil for two to three minutes, and pour into sterilized jars, seal tightly and turn upside down. This is done to further sterilize the top and check the quality of the closure. This method is suitable for more acidic juices.

During pasteurization Fresh Juice heated to 85-90 °C, poured into prepared containers and pasteurized at 85 °C. Half liter jars - 15 minutes, liter jars - 20 minutes, two liter jars - 25, and three liter jars - 35 minutes. When sterilizing, the juice is heated to 80 °C, filtered, brought to a boil, poured into prepared containers and kept in boiling water: half-liter jars for ten minutes, liter jars for 12-15 minutes, two-liter jars for 18-20, three-liter jars for 25 minutes. -30 minutes. Then seal it tightly. Leave the juice at room temperature for ten days and see if it begins to deteriorate during this time. If not, then store it in a cool, dark place.

If the juice begins to deteriorate - mold begins to appear, the juice becomes cloudy or begins to ferment, then immediately boil it for five minutes and you can make jelly or fruit juice from it.

Juices are a shelf-stable product. At long-term storage in a bright room at temperatures above 20 degrees, the quality of the juice deteriorates, they begin to lose their natural taste and smell, ascorbic acid is destroyed, so the color of the juice changes.

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Comments

Last year, parents, rejoicing at the tomato harvest, rolled up tomato juice from red and yellow tomatoes ov. We know what color the juice from red tomatoes is, but from yellow tomatoes it turned out so bright! In our family, only grandma knows the recipe. delicious borscht. The secret is that instead of tomato paste adds tomato juice. We prepare apple juice as it is written in the article, but when we drink it, we dilute it with water, because it is highly concentrated. Fruit acid erodes the enamel and cracks appear on the teeth. Such recipes will be useful for families with small children to prevent spring vitamin deficiency.