Fruit and vegetable juices are the kind of drinks that we should use all year round. But they acquire the greatest value in the off-season and in the winter, when our body feels a special need for vitamins. What conclusion should a good hostess make? Of course, to prepare juices for the winter! How to do it? We'll tell you!
Natural juice
The juice of apples for winter can be closed in unlimited quantities. For this recipe you need the fruit itself, a juicer, a large wooden spoon, an enamel pan and a preserving container. Wash the dishes thoroughly in warm water, where you should pour a couple of spoons of soda. Wash the apples, cut into slices, peel off the seeds, remove the damaged areas. Load the products into the juicer, place the containers under it to collect the liquid. Banks sterilize, lids, too. Depending on the container capacity, in which you will close the juice from apples for the winter, dial the amount of liquid poured into another pan, put on the fire, warm up to a temperature of about 90 degrees, removing the foam with a wooden spoon. Cooked this way for one and a half minutes, pour the juice over the jars and roll them. To preserve the nutritional value of the drink, it can be prepared and somewhat differently. At repeated boiling, the liquid can be heated up to 40 degrees, as well as packed, rolled up, wrapped and in an inverted form to withstand the banks for about a day. As you can see, this juice from apples for the winter is preserved without sugar and other additional ingredients. When you use it for food, sweeten it at will.
Fruit and fruit platter
Extremely useful and very tasty drinks, which are made not from one type of product, but from a mixture. This twist-assortment helps with anemia, beriberi, autumn melancholy or winter cold. What could be better than a sip of summer in a glass! Here you are and prepare the juice from apples for the winter with other fruits! You will need: one and a half kilograms of the main product and the same amount of pears and plums. Sugars - 1000 - 1200 g. Wash apples and pears, cut out seeds, peduncles. At the plums, clean the bones, divide the fruits into halves. Fold everything in a sokovarku, cook, and let the products be processed within an hour (from the boiling point of water). Juice stir with sugar, pack on cans, sterilize (temperature not higher than 85 degrees). Time of sterilization: for half-liter containers - 15 minutes, per liter - 20, 3 liters - half an hour. Preservation of juice from apples and other fruits according to this recipe is possible with less sugar or with a different ratio of components. And from the pulp (otzhimok) you can cook excellent jam or jam.
Juice with pulp
If you want to spin a drink with pulp, then use this technology for this. A kilogram of fruit will require up to 150 grams of sugar and 0.5 g of ascorbic acid. Unlike previous recipes, this apple juice is made from fruits with seeds, a core. Fruit cut into slices, place in a saucepan, pour in a little cold boiled water, in which dissolve the acid. It is necessary in order that the apples are not oxidized, not darkened in the air. Rasparivayte on a small fire under the lid, until the pieces do not soften. After this, the mass should be recoated through a thick sieve or colander. Wipe the aged juice to a temperature of 85 degrees, pouring sugar to taste (or putting honey), and pack on cans. Pour under the neck, so as not to remain air. Sterilize at a temperature of 85-90 degrees 25-30 minutes.
By this principle, juices from different fruits and vegetables can be preserved.