Among the large number of fruit drinks, apple juice is the most affordable and popular. Based on its vitamin and mineral composition, scientists call it “living water,” since it not only rejuvenates our body, but also prevents various diseases, especially if the drink is consumed freshly squeezed.

Homemade or packaged: advantages and disadvantages

In supermarkets and small stores you can see apple juices from different manufacturers. If you look at their composition, you can come to the conclusion that many of them are far from natural.

Any packaged drink necessarily contains a preservative and added sugar in various quantities; it increases the calorie content of the drink and thereby adds extra pounds, and the content of a large number of preservatives can cause the development of various diseases. You can consume such juices in small quantities without any particular benefit to the body.
The best and correct solution is homemade juice from high-quality raw materials. To obtain it you will have to spend time and effort, but this natural product will allow you to:

• thanks to a large number of antioxidants, maintain normal functioning of the heart and blood vessels;
• speed up metabolic processes and, as a result, will help in the fight against extra pounds;
• for older people, maintain clarity of mind and memory and reduce the risk of developing Alzheimer's disease;
• avoid problems with skin and hair, as it has an anti-inflammatory and antiseptic effect;
• for women bearing a child, it will replenish the body with vitamins and minerals (contains more than 30 micro- and macroelements) and reduce toxicosis, which occurs in many pregnant women;

• avoid bowel problems. Pectin, which is part of apples, forms a jelly mass that absorbs all toxins and improves intestinal function;
• relieve asthma attacks in patients suffering from asthma;
• cleanse the liver and bile ducts of toxins that accumulate in them.

Harm from a store-bought product:

• chemical additives can contribute to the development of gastritis and stomach ulcers;
• If the product is taken regularly, its high sugar content can cause the development of diabetes;
• preservatives and stabilizers act on the principle of antibiotics - they destroy harmful microorganisms and do not spare beneficial ones, disturbing the intestinal microflora.

Did you know? In the old days, some Slavic peoples gave the bride an apple before the wedding, which she had to throw behind the altar in order to have children.

How to choose apples for a recipe

To get a tasty drink, you need to choose good, juicy fruits without any signs of spoilage or damage. Apples harvested in late August or early September are best suited. It is at this time that the fruits become the most juicy. Suitable:, "Anuxis" and others. Apples should be large and firm; overripe ones will not yield much liquid.

Step-by-step recipe for making homemade apple juice for the winter

Making juice at home is not a complicated or time-consuming process. The time spent (6 kg of apples will take approximately 1.2 hours) will reward you with an excellent vitamin drink.

What you will need: kitchen appliances and supplies

To complete the process you will need:

• juicer;
• container for apples;
• a saucepan for the resulting drink;
• skimmer;
• kitchen thermometer;
• glass jars or bottles with screw caps;
• ladle for pouring the resulting product.

Required Products

To prepare 1.5 liters of juice you need 5 kg of apples and sugar (to taste). The fruits should be firm and not overripe, with a sweet taste.

Cooking process

Execution sequence:

Important! You can make jam from the collected foam by adding sugar and boiling it to a thicker consistency.

Rules and conditions for storing apple juice

During long-term storage, many beneficial substances are quickly destroyed, so the ideal option is freshly squeezed juice, consumed within 15 minutes after preparation. But there are times when a lot of drink is obtained from a rich harvest of apples, and the question immediately arises about how best to preserve it in order to get the maximum benefit from the product in the future. There are several storage methods:

• Leave the freshly squeezed juice in the refrigerator for no more than 4 hours. It should be stored in a glass or plastic container with a tight-fitting lid to prevent air from entering. Contact with oxygen causes the destruction of some components of the vitamin and mineral composition of apples and the drink acquires a brown tint. At the same time, with prolonged exposure, the fresh juice becomes softer, which is good for people with problems with the gastrointestinal tract;
• Pour the freshly squeezed product into plastic containers and store in the freezer. With this type of storage, boiling of the product is not required and, as a result, vitamins and minerals are completely preserved and the taste remains unchanged. Defrosting occurs at room temperature, and to speed up the process, the container can be placed in a container with warm water;
• canned drink for long-term storage. This method is used to store the boiled product with the addition of a preservative (sugar) in hermetically sealed containers. When heated, a certain amount of vitamins and minerals is destroyed, but in winter, if there is a shortage of them, a liter of juice per day will be a good help for maintaining normal immunity.

Important! To slow down the oxidation and destruction of iron in the drink, it is necessary to acidify it with a small amount of lemon juice.

Little tricks: how to make juice clearer

The resulting drink can be clarified by doing the following:

• the squeezed juice needs to stand for a little, and then strain through several layers of gauze, and also squeeze out the grounds from the filter;
• Pour the drink into a small container and place in a water bath. Leave for 4 minutes after the water boils and remove the resulting foam with a slotted spoon;
• Cool quickly by placing in a pan of cold water for 3 hours. During this time, the juice will separate into a clear liquid and sediment, which will sink to the bottom of the container;
• Carefully pour off the top transparent layer. For better lightening, the procedure can be repeated.

About the benefits of the product

With a rich vitamin and mineral composition, the drink has low calorie content and is equally beneficial for everyone.

For men

Benefits of the product for the stronger half of humanity:

• normalizes blood composition, strengthens bones and increases the body's endurance to physical activity;
• strengthens the immune system;
• reduces the risk of asthma, cancer problems and Alzheimer's disease;
• strengthens the cardiovascular system;
• restores male hormones and potency.

Did you know? American Norman Walker, who lived 99 years, always had 1 glass of apple juice in his daily diet, which allowed him to maintain a healthy heart, good memory and clarity of mind until the end of his days.

For women

A varied amount of vitamins and minerals will help:

• strengthen the immune system;
• renew blood and increase hemoglobin;
• avoid depression and depression;
• be on guard of female beauty - strengthen teeth, nails, hair.

For children

After one year of age, babies are recommended to drink 200 ml of freshly squeezed drink daily. This will allow:

• avoid hypovitaminosis and anemia;
• develop mental abilities;
• it is easy to tolerate acute respiratory infections.

More about healthy juices

In addition to apple juice, carrot, pumpkin, grape and other juices are beneficial for the body.

Carrot

The juice obtained from it perfectly tones and strengthens the body, and has a good effect on vision. Its benefits last only for 30 minutes after spinning, so it should be prepared in such an amount that can be consumed at a time.

Pumpkin

contains a large amount of fiber, the main function of which is to cleanse the gastrointestinal tract. Also, drinking 0.5 glasses of juice twice a day will help maintain blood sugar at the proper level, reduce “bad” cholesterol, increase blood clotting, as well as speed up metabolic processes in the body and improve immunity.

Grape

Grape juice is so beneficial that there is even a whole medical direction called ampelotherapy. Grape juice is used to treat inflammatory processes in the kidneys, anemia, tuberculosis at the initial stage, as well as nervous disorders and inflammatory processes of bone tissue.

Video recipe for making apple juice

When else prepare apple juice for the winter, if not in August?! It is during this period that fruit trees are at the very peak of their ripening, and contain a maximum of vitamins in each fruit. As for apples specifically, they are rich in iron, and can be preserved for a long time without spoiling for their taste and beneficial properties. But, like everything else, the term for storing these fruits also comes to a logical end. And this can happen in December or February... What can we do? After all, it is necessary to replenish the body with a vitamin set throughout the cold season (especially during spring vitamin deficiency). And just quench your thirst with a delicious drink.

It is important not to make a mistake when selecting a product for preparation. After all, the summer apple harvest, or rather the early varieties, due to the presence of a small volume of moisture, is suitable only for puree, jam or drying. The later ones, on the contrary, are very juicy and just suitable for making. And don’t get too carried away by canning the drink in large volumes. It is better to keep the stock to a minimum for no more than two years (optimal shelf life).

Apple juice for the winter: preparation with a juicer

It is extremely convenient to use a juicer to extract fresh juice: quickly and efficiently. In addition to this equipment, you will need: the apples themselves, of course, gauze, seaming tin lids, glass containers, a seaming machine, a thermometer for controlling the temperature, a slotted spoon and tweezers. And, having received the finished concentrated and saturated liquid, it must be poured into an enamel container of a suitable volume and placed on the stove to sterilize. “Apple juice for the winter” recipe never boil (with rare exceptions)! This is the golden rule of home blockage. It is only heated over moderate heat to 90 C; and the degree of heating is brought to the desired level using a thermometer placed in the container. Why such precision? So that all the beneficial substances in the liquid do not “die”. Boiling also leads to a deterioration in taste.

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

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

general information

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

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

The first option for making apple juice

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

Another option for rolling up freshly squeezed apple juice

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

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

Pasteurization

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

Recipe for making apple juice without a juicer

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

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

Juice recipes with sugar and pulp

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

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

Another way to make apple juice

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

Juicing

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

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

Homemade apple juice: a recipe for the winter

Homemade apple juice for the winter: step-by-step recipe and the best combinations with other fruits and berries. Simple ways to stock up on vitamins for the whole year and get them from a delicious apple drink. It turns out healthy and very aromatic, and its taste is many times superior to its store-bought counterpart.

1. Type of dish: drink.
2. Subtype of dish: apple drink.
3. number of servings out: 5-6
4. Cooking time: .
5. National cuisine: Russian.
6. Energy value:

• proteins – 0.4 g;
• fats – 0.4 g;
• carbohydrates – 9.8 g.

Secrets of making apple juice

Ingredients for making apple juice

• apples (the quantity is calculated based on the available raw materials and containers for seaming);
• Sugar is not used in the classic recipe, but if the fruits are very sour, you can add 50-100 g per liter of liquid.

Classic apple juice recipe

To prepare tasty and healthy juice for the winter, it is better to process apples only taken from the tree - they are juicier. The varieties Anis, Antonovka, Semerenko, Strey Fling, Grushovka are more suitable for these purposes, but if there are none, you can use others. It is recommended to mix several varieties of apples: the blended drink has a more interesting taste and aroma. The classic technology for preparing apple juice at home is as follows:

Bottle apple juice

1. Place the containers upside down and cover with a blanket.

In this state, apple juice must be stored at room temperature for another 10-12 days. If during this time it has not begun to ferment, has not become cloudy or mold has appeared, then the jars can be moved for long-term storage to a cool, dark place. This drink can be stored for a very long time, so you can enjoy its taste for a whole year, until the time for a new harvest comes. If it spoils during the first two weeks, it can be boiled for 5-7 minutes and used to prepare jelly or fruit drinks. Adhering to this recipe, It is not necessary to heat the juice a second time. The only difference is that reheating allows you to get rid of sediment at the bottom of the can, which will appear during storage of the drink. It is worth considering that it will not be possible to obtain completely clarified juice at home, but this nuance will not affect the taste. Using the pasteurization method, you can preserve the maximum of vitamins in the resulting drink. Therefore, it is recommended by experienced housewives who care not only about the taste, but also about the benefits of their preparations. For the same purposes, it is recommended to use only enamel dishes for heating liquids.

Apple juice for the winter through a juicer

Preparing apple juice for the winter

Ingredients:

• apples;
• other vegetables, berries or fruits (optional);
• sugar if necessary.

This is the most common and easiest way to obtain any fruit and berry drink. To preserve the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second method is sterilization. To do this, strain the resulting juice through cheesecloth and pour into clean jars. If apple varieties are sour, you can add sugar, but not more than 100 g per liter of liquid. You can add granulated sugar just before seaming - it will completely dissolve in the hot liquid. Close the jars tightly with boiled lids. At this time, water should already be boiling in a wide saucepan, on the bottom of which a wooden circle or gauze is laid. Place the filled containers in boiling water (it should reach the neck of the jars) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be gradually removed. Remove the jars from the boiling water, turn them upside down and wrap them in a warm blanket.

Apple juice obtained through a juicer

If you have a juicer on your farm, you can experiment with preparations for the winter - making blended drinks. Those in which apples are combined with the following fruits, berries and vegetables have excellent taste:

• pears;
• plums;
• zucchini;
• carrots;
• tomatoes;
• pumpkin;
• chokeberry;
• sea ​​buckthorn;
• grapes;
• currants.

Many summer residents prepare this apple-pear drink - it turns out to be light, aromatic and very tasty.

To prepare it you will need:

• apples;
• pears.

The amount of ingredients must be selected based on the expected result and individual tastes.

1. Wash the fruits thoroughly and cut into four parts.
2. Pass them through a juicer.
3. Pour the resulting mass into an enamel container and place on the gas stove.
4. As the liquid heats up, foam will form on its surface. It needs to be removed with a spoon or slotted spoon.
5. If there is not enough sweetness, you can add granulated sugar.
6. As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of gauze.
7. Pour hot into pre-prepared glass jars and roll them up, turn them over and wrap them.

After a week or a week and a half, check to see if the workpieces have deteriorated and remove them to a permanent storage location.

Apple juice: recipe without a juicer

Ingredients:

• apples – 3 kg;
• water – 1 l;
• sugar syrup - 4 cups (dissolve 2 cups of granulated sugar in the same amount of hot water).

Step-by-step cooking recipe:

1. Peel the apples and remove rotten areas, remove the seed capsule.
2. Cut into slices approximately 1-2 centimeters wide and place them in an enamel pan.

Slicing apples for juice

1. Pour in water.
2. Turn on the heat and wait until it boils, cook for 15 minutes.
3. Remove the pan from the gas stove and puree its contents. To do this, pass the pulp through a meat grinder 2 times or use a blender.

Puree apples to obtain juice

1. Combine the resulting mass with the syrup and put it back on the fire.
2. Boil for 5 minutes, turn off the heat and cool slightly.
3. Rub the mixture through a fine metal sieve.
4. Put on the fire again, bring to a boil and immediately pour into prepared warm jars, roll up and put the lids down.

Apple juice prepared according to this recipe is obtained with pulp. It contains more dietary fiber, so it will be beneficial for the intestines. It is recommended to use it without adding a sweetener for those who are on a diet. If you don’t have a juicer at home and want to prepare a clarified drink, you can use the classic recipe for its preparation. To obtain juice, apples must be passed through a meat grinder or grated on a fine grater, then squeezed through cheesecloth several times. Next, prepare the drink according to the first recipe.

How to make apple juice for the winter: video

Another way to prepare it for long-term storage can be seen in the following video. Its author suggests making a drink with sugar using the sterilization method. It is worth considering that each housewife eventually finds her own secrets of home preservation, so different recipes may differ from each other. Each is good in its own way and can be used with equal success for winter preparations.