Can you refuse a glass of juice offered to you? I don’t, because both fruit and vegetable juices are not only very tasty, but also healthy. Natural juices prepared at home can be prepared for future use and drunk all year round. How pleasant and useful it is to open a jar of homemade apple or cherry juice in the middle of winter. And the process of canning juices is quite simple. Juices squeezed from fruits, berries or vegetables are heated, poured into jars, hermetically sealed and pasteurized in hot water. Juices prepared in this way are perfectly stored in a dark, cool place, for example, in a cellar. Nothing complicated, but the pleasure and benefits from such juice will be much greater.

Canning juices at home can be done in two ways: pasteurization and hot filling. The pasteurization method involves heating the juice almost to a boil and pouring it into sterile jars, after which the jars are covered with sterile lids and pasteurized in a water bath at a temperature of about 90 ° C for 20 minutes. Then the lids are sealed tightly. The hot filling method has recently become much more widespread, since the preservation process is much faster. The juice is heated, then boiled over low heat, poured to the top into sterile jars, and immediately sealed with sterile lids. Turn the jars upside down, wrap them in a warm blanket and leave them until they cool completely.

Preparing juice at home is obtained by squeezing fresh, fully ripe, high-quality and healthy fruits, berries or vegetables. When squeezed or pressed, all the most valuable and beneficial substances for the body are extracted from them along with the juice - fruit acids and sugars, mineral compounds, vitamins and essential oils. Therefore, such 100% natural canned juices are especially useful for both children and adults.

First of all, to ensure that your juice turns out tasty and survives storage well, select for it only whole, fresh fruits and vegetables that have not been touched by various pests. You don’t need to think that, for example, fruits and berries that are not suitable for jam can easily be used for juice. In fact, fruits intended for juicing should not have wormholes, rot or mold. The fruits should be ripe, but again not too overripe.

Now that high-quality fruits have been selected, they need to be thoroughly washed under running water (you can use a shower for this purpose), then peeled from seeds and stalks and crushed so that they better release the juice when squeezed. Soft berries, such as strawberries or raspberries, can be crushed by hand using a masher, and denser fruits can be passed through a meat grinder with a large grid. Some fruits, such as plums and black currants, have difficulty releasing juice, so they
You can put it in a saucepan and heat it in a water bath. To extract juice, you can use either an electric juicer or a manual press.

Some juices are clear on their own. Very good clear juices are obtained from cherries, raspberries, black and red currants. Other juices are usually cloudy because they contain suspended particles. To get rid of them, you need to filter the juice through a thin cloth and let it sit in a cold place. Previously, housewives tried to clarify the juices at any cost, for which they filtered through several layers of fabric, settled and drained from the sediment. Modern nutritionists claim that it is juices with pulp that are the most beneficial for the body, especially such as, for example, pumpkin, tomato, plum, apricot, peach, pear and others. They, among other things, retain fiber and pectin substances, which reduce cholesterol levels in the blood and normalize the functioning of the gastrointestinal tract.

After squeezing, the juice is poured into an enamel pan and heated to 80-95°C. Here it is important to heat the juice almost to a boil, but not to boil. Then the juice is filtered and heated again. During the second heating, sugar can be added to sour juices.

The hot juice is poured into jars, which must first be sterilized by holding them over hot steam for about a quarter of an hour or calcining them in the oven. You need to pour almost to the top, this way there is less chance that the juice will spoil. The jars are then sealed with sterilized metal lids. Jars of juice are pasteurized in hot water for about 15-20 minutes.

Now about the hot filling method. To do this, the squeezed juice needs to be heated to 70-75°C, filtered, brought to a boil and boiled for 2-3 minutes, then poured into sterilized jars and rolled up. Immediately after this, the jars should be placed upside down and covered with something warm, for example, an old blanket or blanket.

After cooling, the jars can be turned over and placed in a dark place at room temperature for a week. During this week, jars with low-quality juice will “prove” themselves: their contents will become cloudy and ferment. Only high-quality juice is stored in a dark, cool place. Juice canned at home can be stored for no more than a year.

Well, you already know how to make juice at home, so it’s time to move on to recipes.

Apple juice

Apple juice has long and firmly won people's love. It not only tastes good, but and extremely useful. This drink will bring you to your senses after a hard day and relieve fatigue. It will give you energy in the morning, even if you didn't sleep well. And if you have a headache after yesterday's fun, its refreshing taste will quickly bring you back to your senses. Apple juice can be mixed with other juices to make the drink to your own taste. Pear-apple, apple-cherry, apple-rowanberry, currant-apple, etc. are good.

Preparation:
Apples of autumn varieties, juicy and not overripe, are most suitable for making juice. Wash the sorted raw materials, peel them from seeds, cut them and pass them through an electric juicer or squeeze them manually. Then pour the resulting juice into an enamel pan, add sugar (for 0.5 liters of juice, 1 tablespoon of granulated sugar). Place the pan on the stove and heat until boiling, stirring all the time. Don't boil! Remove from heat immediately after boiling. Then pour the juice into clean, thoroughly pasteurized jars, roll up the lids, turn the bottoms up and leave for a day, wrapped in a blanket. Then you can turn them over and put the finished juice in a dark, cool place.

Plum juice

Preparation:
All varieties of late-ripening plums are suitable for obtaining this juice. Sort the plums, rinse, remove seeds and heat in a steam bath until the juice begins to release. After this, place the plums under a press and squeeze out the juice. Pour it into prepared dishes and pasteurize from 15 minutes (0.5 l jars) to 30 minutes (1 l jars) at a temperature of 85 ° C. Or heat the juice to a temperature of 90-95 °C, pour into prepared containers and seal.

Strawberry or strawberry juice

Preparation:
Place the prepared berries in an enamel bowl, mash, cover with a lid and leave for 3-4 hours. Then add water at the rate of half a glass of water per 1 kg of berry mass and squeeze out the juice. If the juice does not separate well, heat the mixture to a temperature of 60°C. Then pour the juice into clean jars, seal and pasteurize for 15 minutes (0.5 l jars) to 20 minutes (1 l jars) at a temperature of 85°C.

Raspberry and blackberry juice

Preparation:
For this juice, you should prefer varieties that are intensely colored and have a distinct aroma. These berries are very delicate, they should be processed immediately after picking, since even with short-term storage they cake, juice leaks out of them, and they can become moldy. Clean the collected berries from stems and other impurities, quickly rinse in small portions, immerse the colander with the berries in water, and remove the sepals. Then squeeze it using a juicer or put it into a juicer. It is better not to add sugar, but to blend sour juice with other, sweeter juices. If you want to mix juices, different berries can be squeezed together.

What could be better in the chilly winter season than delicious raspberry juice with its unsurpassed aroma! A great summer reminder for kids and adults!

Ingredients:
1 kg raspberries,
150-200 g of water.

Preparation:
Carefully wash the berries and mash them with a wooden pestle. Heat water in an enamel saucepan to 60°C, place raspberries in it and heat the berries to 60°C with constant stirring. Remove the pan from the heat, cover it with a lid and drain the juice after 15 minutes. Filter it, bring it to a boil and immediately pour it into bottles or jars. Then they can either be sealed or pasteurized at 85°C: for half-liter jars or bottles the time is 15 minutes, for liter jars - 20 minutes, for three-liter jars - 30 minutes.

Some natural juices, no matter how healthy they are, still have to be combined with others to improve their taste and aroma. Sour juices from currants, cherries, plums are well mixed with pear or apple. Juice from cherries, raspberries, blueberries, cranberries, and black currants is very aromatic. It will be good in combination with apple, pear, or gooseberry.

Juice from black, red, white currants

The skin of black currants is quite dense, so for better extraction of juice, the berries must be blanched. To do this, sort them out and rinse them, put them in a colander or a special mesh and place them in boiling water for 4-5 seconds. Squeeze the berries in a juicer (each type separately or together, as desired), strain the juice, bring to a boil, pour into the prepared container and immediately seal it hermetically.

If you want to remember in winter the past summer with its abundance of vegetables, prepare vegetable juice.

Ingredients:
1 l. zucchini juice,
100 g grape leaves,
1 PC. carnations.

Preparation:
Wash the zucchini, peel, chop and squeeze out the juice using a press or juicer. Pour boiling water over the grape leaves and put them in prepared jars, and put the cloves there too. Bring the juice to a boil and pour into jars. Pasteurize the jars for 10 minutes at 90 °C.

Carrots have long been famous for their healing properties. Carrot juice is useful for people with diseases of the liver, kidneys, and cardiovascular system. And it is simply necessary to use it to prevent various diseases. Carrot juice for the winter can be prepared in such a way that it remains fresh and retains all its beneficial properties for a long time. In addition, this is a product that is unique in terms of preservation. Therefore, when preparing it, you need to take into account all the features. Do not use metal utensils.

Preparation:
Select a few fresh and ripe carrots, wash them well, then peel them. Grind in a food processor, juicer, or squeeze the juice out of grated carrots using a press.

Then give the juice some time to settle. Remove the sediment and strain. Pour the liquid into a saucepan of suitable volume and heat to 85°C.
Immediately pour the heated juice into bottles or jars prepared in advance. Don't fill them to the brim. Then seal and sterilize for half an hour at 110 degrees.

Mixed vegetable juices

Recipe No. 1

Ingredients:
1 l. tomato juice,
1 l. carrot juice,
1 l. pumpkin juice,
dill seeds, salt to taste.

Preparation:
Mix the juices, add dill and salt and boil for 5 minutes. While hot, pour into prepared jars and roll up.

Recipe No. 2

Ingredients:
1 liter of tomato juice,
0.25 l sauerkraut juice,
salt, sugar to taste.

Preparation:
Mix the juices, add salt and sugar, bring to a boil and pour into prepared jars. Pasteurize half-liter jars for 15 minutes, liter jars for 20 minutes at a temperature of 80 °C.

By the way, the juice can be frozen in a bottle for the winter. Try it, you and your loved ones will love frozen juices and you will be happy to make them every year.

Frozen juice in a bottle

To freeze juice, you need plastic bottles, which are used for packaging drinking water. Pour fresh juice into the bottle, squeeze the bottle slightly to squeeze out the air, and close tightly. Then wash the bottle, dry it and put it in the freezer. Before use, the bottle of frozen juice must be removed from the freezer and placed on the bottom shelf of the refrigerator. In a day the bottle will thaw. With this juice you can cook compote, jelly, and prepare sauces and gravies with it. It depends on the type of berries you juiced. But it’s better, of course, to drink it.

Making juice at home is simple, tasty and healthy. Enjoy your homemade juices! Bon appetit!

Larisa Shuftaykina

Apple juice is a non-alcoholic drink loved by residents of Europe, Asia and America. Juice is obtained by squeezing ripe apples. The fruits contain a lot of sugar, which provides the drink with a pleasant taste even without granulated sugar.

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

Which apple variety should you choose?

The best juice comes from freshly picked, firm apples that produce a pleasant crunch when bitten. The varieties “Grushovka”, “Fuji”, “Granny Smith”, “Semerenko” and a number of other varieties growing in Russia have the noted qualities.

Unripe fruits add sourness to the drink, while overripe fruits make the liquid cloudy. Conclusion - apples must be ripe, so it is important to know the timing of their ripening, not to use them early and not to prepare nectar from stale fruits. As a rule, late varieties, for example, “Autumn Striped,” lose most of their beneficial properties after aging. You don’t get a lot of juice from such fruits.

"Grushovka"

"Granny Smith"

"Autumn Striped"

Perhaps the best drink comes from autumn and winter varieties. Summer apples, for example, “White filling”, are best used for making preserves, jams or compotes.

There is no consensus on the most suitable apples for juice. Everyone has their own taste, so you need to focus on your own preferences. Varieties such as “Elena”, “Antey”, “Freedom” give a sweet-sour taste. At the same time, the juice has a large amount of pulp.

To obtain a more sour drink, you will need apples of the Antonovka or Nizhegorodka varieties. These varieties contain tannins. They allow the juice to be stored unchanged for a long time.

If you use sweet varieties, you can do without granulated sugar. Sugar is always added to the liquid obtained from sour fruits, as it serves as a preservative.

"White filling"

"Antey"

By giving preference to varieties such as “Anise”, “Golden”, Grushovka” or “Semerenko”, you will get a pleasant-tasting drink, because these apples simultaneously combine both sweetness and sourness.

Preparation of raw materials and containers

Preparing juice for the winter begins with preparing the fruits and containers into which the aromatic drink is poured. If you do not pay due attention to the preparatory stage, the result of the work done can be disastrous. Bad apples will produce low-quality juice, and the use of dirty containers leads to spontaneous opening of the cans and souring of the product.

Apples need to be carefully examined for wormholes and other “sores.” Selected fruits are cleaned of contaminants and sent “under the shower.” If the fruits are collected from your own garden, they are simply washed under running water.

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

Then the apples are placed on clean, dry napkins or towels. Fruits must arrive clean and dry for processing. You don’t have to wait for it to dry, but wipe each fruit with a towel.

The next step is cutting out the stalks and cores, cutting them into pieces, the size of which depends on the technology for preparing the juice.

It is best to store juice in glass containers: jars and bottles. Containers must be intact and not chipped or cracked.

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

The time to sterilize jars 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 jars and bottles:

• steamed;
• in the oven;
• in the microwave.

Our grandmothers sterilized steamed jars when there were no ovens with temperature controls or microwave ovens. The jars were placed on the neck of a kettle or on a sieve over pots of boiling water. Today, special lids with holes for jars are sold for installation on pots.

Clean containers are kept over boiling water. The steam does its job by destroying all dangerous microorganisms.

The oven can process not only jars, but also screw caps. It is important to adhere to the optimally acceptable temperature of 100 - 120 degrees Celsius. Clean, dry cans are placed on a wire rack and kept for the required time. Five to seven minutes are enough to process the lids.

To disinfect in the microwave, pour one and a half to two centimeters of water into clean jars. The residence time in the switched on oven is about 4 minutes. During this time, the water boils and the steam processes the container. If a three-liter jar does not stand up to its full height, it can be sterilized while lying down. Do the same with bottles, laying them in a row, with a small amount of water inside.

Lids with a rubber gasket are boiled for 5-7 minutes immediately before rolling the finished product.

Cooking technology

Many housewives annually prepare apple juice for the winter. A drink rich in vitamins supports the immune system and protects against colds. It’s so nice to enjoy aromatic juice prepared at home!

Several methods are used to obtain nectar. The easiest way to get juice is in a juicer.

A juice cooker is a simple design consisting of three containers placed a few centimeters on top of each other, a lid and an outlet hose with a locking device.

Water is poured into the lower container. Juice accumulates in the middle one, flowing through the holes from the upper container, which resembles a colander. Place clean, sliced ​​apples and granulated sugar into a “holey” saucepan.

The “Pyramid” is placed on a gas or electric stove. When heated, the fruits release juice, which flows through a tube attached to the middle part of the pressure cooker into sterile jars. The jars filled to the shoulders are sealed with clean lids, and another preheated container is placed under the stream.

A cold jar can burst if hot, almost boiling, juice gets into it.

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

After squeezing, the liquid turns out to be cloudy and there is a lot of pulp left in it. After filtering, transparency appears. You can filter through thick cloth or gauze folded in several layers. Those who like thick nectar can skip straining and prepare juice with pulp.

The prepared juice should be heated, but not boiled. A temperature of 85-90 degrees will be quite enough for rolling into sterile containers: bottles or jars. The filled containers are not sealed, but placed in boiling water and sterilized for some more time, no more than 20 minutes. Only after this the lids are rolled up or screwed. The juice is ready for storage.

Recipes

Classic juice is made from apples, not always with added sugar. Gourmets who prefer only natural products prefer drinks without sweeteners. The housewife decides whether to prepare juice with or without pulp, based on the preferences of her family. The squeezed juice is heated without bringing to a boil. Foam that appears on the surface should be removed.

Sugar is added to taste, depending on the acidity of the original fruit. Hot juice should be poured into clean, hot jars. The sealed container is covered with a blanket and left until completely cooled. Then the jars are transferred to a cold place for storage.

At home, you can prepare not only pure apple juice, but also combined juice.

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

First, squeeze the juice from apples, then from peeled and diced carrots. The resulting liquids are mixed and brought to a boil. Keep the boiling mixture on low heat for 3-5 minutes. Foam forms on the surface and must be removed. The vitamin cocktail is poured into heated jars, rolled up with sterile hot lids, and the jars are placed upside down until they cool. The filled container can be covered with a warm blanket.

A special taste is revealed when mixing pumpkin with apples

To get a delicate, nutritious apple-pumpkin drink, you need to take green or yellow apples, and medium-sized pumpkins with bright pulp. The ingredients are taken in equal parts: for 3 kg of apples, the same amount of pumpkin is required, weighed after peeling and removing the seeds. For the specified amount of material you need very little sugar - about 0.3 kg. Additionally, you will need one large fresh lemon.

Separately squeeze apple and pumpkin juice in a juicer and filter through three-layer gauze. Mix in one container, put on fire, bring to a boil. At this time, sugar, lemon juice and zest are added to the mixture. If necessary, add more sugar. The foam is removed, the finished juice is poured into containers, sealed, and insulated. After cooling slowly, transfer to a cool room.

Apple juice mixed with apricot juice has a honey taste. To prepare it you will need 2.5 kg of ripe berries and 1 kg of apples. Apricots are so sweet that you only need a little bit of sand for the specified amount of fruit - about a glass. The mix is ​​prepared in a juicer.

Apricots are disassembled and damaged ones are sorted. The rest are thoroughly washed, the berries are cut in half, and the seeds are removed. Remove the core from clean apples and cut the fruits into 4-8 pieces, depending on their size. Both components are placed in a juicer bowl and sprinkled with a glass of granulated sugar (this way the juice begins to release faster). The juice cooker, with the lower bowl filled with water, is placed on the fire. After about an hour, the middle container will be filled with aromatic sweet juice. The finished product is poured into jars and sealed.

Bottling and packaging for storage

Hot juice is poured into pre-treated jars or bottles and closed with the same sterile lids. After the jars are rolled up, they are turned upside down. If a leak is detected due to defects in lids or containers, then urgent measures must be taken to preserve the nectar.

Whole jars are left upside down until completely cooled. At the same time, a warm blanket is placed over the entire party. This slows down the cooling and the sterilization process continues.

Seaming cans successfully without overtightening or tightening the lids is achieved by using seamers with a limiter.

You can store freshly squeezed juice in plastic bottles if you place the container with the liquid in the freezer. Hot juice will melt the plastic. There are technologies for filling liquid into plastic at 80 degrees Celsius, but the process is quite complicated; it is quite difficult to do this at home.

For long-term storage, jars are sent to a cold place - basement, cellar, underground or in the refrigerator. Canning apple juice makes it possible to enjoy a pleasant drink all year round and replenish the body with substances that are beneficial for it.

Watch the following video for the process of preparing apple juice for the winter.

Apples— they can rightfully be called a real pharmaceutical factory. They contain vitamins B, E, P, carotene, pectins, sugars, organic acids, minerals: potassium, iron, manganese, calcium. Apples improve appetite, and their low calorie content allows them to be used in obesity diets. Useful for edema of various origins. since they have a diuretic effect, and for those who long and persistently try to get rid of salt deposits, urolithiasis and gout, they are absolutely irreplaceable.

Southern varieties contain more sugar and less acids than northern apples, but the latter are richer in vitamins. Doctors recommend eating apples during the recovery period after a heart attack, and sour varieties are recommended for diabetes. Therefore, everyone chooses for themselves the variety of apples that they consider the most delicious or those fruits that are more beneficial for health.

And again today we will talk about how to stock up on delicious preparations for the winter in advance, so that in winter you have something to remember, something to treat your home or visiting guests. Therefore, we will prepare delicious homemade apple juice from our own apples. It’s such a pity that excellent apples disappear, fall and lie under the tree. And we will prepare excellent, healthy apple juice from them and with great pleasure we will drink it on cold winter evenings and gain vitamins. Therefore, we rush to get apples and get ready for canning.

Required:

• Apples - you choose the quantity yourself - from about 1 bucket of apples, we will get 4-5 liters. fresh apple juice.
• Vanillin - 5 l. juice – 1 pack. (1 gr.) - to taste. You don't have to add it at all.
• Sugar - to taste - about 5 liters. – 2-3 glasses of sugar. Again, the amount of sugar added depends on whether your apples are sweet or not. Usually we make it for 1 3 liter jar. - 1 cup of sugar.

How to make delicious apple juice for future use:

We collect apples. Wash them thoroughly. We cut them into such a size that they fit well into the hole in the juicer. Now we need to skip the apples and get delicious apple juice.

While we are letting the juice pass through, you can sterilize the washed jars and lids. Thus, we will be doing two things at the same time...

When the juice has passed through, we put it on gas and begin to boil. While boiling, add sugar and vanillin to the juice. Of course, you don’t have to add vanillin at all, but this is how it is in our family - we always add it when making apple juice.

When the juice has boiled, let it simmer for 5-7 minutes and begin pouring into prepared jars.

If your juice is thick enough, you can pour it into jars, straining through a sieve. This time we did exactly that - so the juice will be lighter with less sediment.

After bottling, immediately roll up the jars or close them with screw caps.

Turn the jars upside down and leave them in this position until they cool completely. You can cover the jars with a blanket (blanket). This is such a wonderful juice we got.

I think it will be very pleasant and tasty when you open a jar of apple juice for a home celebration or just like that. After all, it’s made with your own hands, everything is delicious and natural, not like something from a store – believe me!

Svetlana and my homemade, the most delicious, wish you all a bon appetit kulinarochka2013. ru!

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 a fairly large amount 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.

With the arrival of autumn, the question becomes more and more relevant: how to preserve apple juice? After all, this time of year is always famous for the large harvest of this fruit. Of course, fresh berries and fruits have the maximum benefits and taste. But, unfortunately, you can’t enjoy freshness for long. What could be tastier than apple or other juice prepared on your own? Juice can be preserved from one fruit or by combining several options. The process of preserving juice itself is quite simple. All you have to do is follow the recipe and all the recommendations. All subsequent times will be worked out automatically, and you won’t have to look at preservation recipes.

Where to start conservation?

To make it tasty and healthy for the winter, you must follow all the stages of preservation. When canning juices at home, it is worth going through the preparation of the juice itself, its heat treatment and canning itself. So, preparing juice consists of squeezing or pressing it. For this you can use:

• Juicer;
• Meat grinder;
• Wooden pusher.

For apples, the most suitable option is a juicer. These fruits are very hard and using a meat grinder can be difficult. In addition, the juicer saves a lot of time, because squeezing happens very quickly, without much effort. In order to squeeze out all the juices from the fruits as much as possible, it is recommended to chop them a little and heat them in a water bath. Very often it is apple juice that turns out cloudy and contains pulp. While cherry juice has perfect transparency. If you don't like juice with pulp, just pass it through filter paper several times. To allow the pulp to settle, you can simply leave the juice in a cool place for a day.

Next comes heat treatment. So, you can use two methods: pasteurization, hot filling. By following the last option, you can save a lot of time. This is why hot-fill juice preservation is extremely popular. So, you need to do the following:

• Heat the apple juice in a saucepan to 75 degrees;
• Filter the juice;
• Reheat it;
• Bring to a boil and simmer for 5 minutes;
• After the time has passed, immediately pour into jars and roll up.

The pasteurization method involves pouring the juice into an enamel pan and heating it almost to a boil. Next, the drink must be cooled and reheated. The still hot juice is poured into jars and once again pasteurized for 15 minutes. The final stage of direct preservation of the drink is quite simple. Firstly, the juice is bottled only in pre-sterilized jars. It is important to know that the juice is poured to the very top of the dish so that it does not spoil.

Secondly, for maximum sealing of the jars, the metal lids must also be sterilized. And finally, after the apple juice has cooled in the jars, they are turned upside down and placed in a dark place for a week. If over a given period of time the juice does not become cloudy or ferment, you can safely put the jars of the drink in their normal position, in a cool place until winter arrives.

Popular recipes for canning apple juice

There are three main options for preparing this drink for the winter at home. To make the juice tasty, without a sharp sour taste, you need to choose only ripe fruits. If the fruit is slightly spoiled, the juice may ferment and not survive until winter. This drink will have to be thrown away. It is worth noting that apple drink always turns out concentrated, so many people dilute it in purified water or other types of juices.

The first option for preserving apple stock

In the first method of preservation, you need to pour the resulting juice into an enamel pan and heat it over a fire to 95 degrees. When heating, you need to add sugar (1 tablespoon of sugar for every 0.5 liter of juice). If you don’t have a kitchen thermometer, you can guess the temperature yourself. As soon as small bubbles begin to appear in the liquid, the drink has reached the required temperature. You cannot boil the decoction. It is very important to constantly stir the juice. The resulting foam is removed using an ordinary slotted spoon. The still hot liquid is poured into jars, which should be warm. After rolling, the cans are wrapped in a warm blanket.

The second method of canning apple juice

For the second option, you need to prepare a large and wide pan. The raw drink is poured into sterilized jars. But the jars must be cold; you should not preheat them. After pouring, the jars should be covered with lids, but not rolled up. Now the dishes with the juice are placed in the prepared wide pan. Water is poured here, which should not reach the neck of the jars by 1-1.5 cm. Cover the pan with the jars with a lid, put it on the fire and heat the water to 85 degrees.

Once you have reached the required temperature, the fire is reduced and the given temperature in the dish is maintained. The time of such heat treatment depends on the volume of cans. So, for cans up to 1 liter - 20 minutes, 2-3 liters - 30 minutes. After the required time has passed, each jar is carefully taken out of the pan and immediately rolled up. After this, as in any other case, the cans are turned over and wrapped in a blanket.

The third option for preserving apple drink for the winter

In this case, it means boiling the liquid for 5 minutes. At the same time, it is worth noting that a fairly large part of the beneficial vitamins and microelements will be lost. But the pleasant taste and freshness will be preserved. This option is great when using overripe apples when you doubt their high quality. By boiling, you can eliminate the possibility of further fermentation of the drink.

So, the mass obtained by squeezing is poured into a saucepan, brought to a boil, and boiled for 5 minutes. When hot, the juice is poured into jars, sealed with lids, and turned upside down. Be sure to wrap the container with a warm blanket. After cooling, the glassware with the drink is turned over to its original position and placed in a cool, dark place until winter sets in.

Apple juice blending

Very often, when preserving apple drink, many housewives also add juices of other fruits or vegetables. The combination of several juices during canning is called blending. This helps improve the taste a little, bringing a little more benefit from the drink. It is also known that apple juice is a very concentrated mass that can have a detrimental effect on the mucous membrane of the stomach and intestines. Therefore, it is better to dilute it with other juices. Very tasty and healthy options for blending apples are as follows:

• Grape;
• Pumpkin;
• Carrot;
• Rowan;
• Zucchini.

A blend of apple and pumpkin is very beneficial for the body. But it is worth noting that this canned product has a specific taste. But in combination with an apple you can get a pleasant taste. To do this, you will need to thoroughly wash the pumpkin, clean it of thick skin, seeds and fibers. To soften the pumpkin pieces, soften them using steam. Next, the pulp is rubbed through a sieve or crushed in a blender. It is not necessary to pre-boil the vegetable. As a result, you will get a liquid puree that needs to be mixed with apple juice. This mixture is pasteurized, poured into containers, and rolled. The ratio of these components is selected individually, taking into account your taste preferences.

There is a very tasty recipe for apple-pumpkin juice that is prepared quite quickly. For this you will need:

• 3 cups pumpkin puree;
• 5 large apples;
• A pinch of cinnamon;
• 1 glass of boiled water;
• 1 teaspoon vanilla;
• 50 grams of lemon juice.

Such juice for preservation will more closely resemble liquid puree, like water. Apples must be peeled and cored, cut into slices or slices, and placed on the bottom of the pan. Apples are sprinkled with cinnamon and lemon juice. After mixing the ingredients, water is added to the bowl. The mass is quickly brought to a boil. As soon as the mixture boils, you need to turn down the heat and cook the mixture for 45 minutes. At this time, pumpkin puree is being prepared. As soon as the apples soften in the pan, add pumpkin to them. To get a homogeneous mass, you should beat it in a blender. Already in the blender, vanilla is added for taste. After mixing all the ingredients, the mass is boiled for 5 minutes and rolled up hot.

To prepare a blend with carrots, follow these steps:

• The carrots are peeled, washed, cut into pieces.
• These pieces are softened in a steam bath and passed through a juicer or sieve.
• Carrot and apple juice are mixed and pasteurized.
• The juice is poured into jars while hot and rolled up.

You can soften the taste of apple juice during canning by blending it with zucchini. In addition to a rather unusual pleasant taste, such canned juice will be maximally saturated with minerals, especially calcium. You can prepare such a mixture using any method mentioned above. Therefore, the drink is very simple, which is why it is popular.