Apple juice from your own apples. Bagged or natural? Preparing containers and completing seaming operations

An apple is one of the most useful and valuable fruits for humans. It contains reserves of vitamin C, antioxidants, and fiber, so eating apples helps prevent a number of serious diseases. This fruit is loved in many countries around the world, and the British even have the opinion that one apple a day keeps doctors away.

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The peculiarities of our climate allow us to enjoy fresh apples only in summer and autumn. Of course, the rest of the time you can buy imported fruits, but the question of their benefits remains open, since the conditions of cultivation, storage and transportation are not always known.

If the apples are grown on your own plot or purchased at a farmers market, then their naturalness is beyond doubt.

But how to preserve their benefits until winter? An excellent solution is to prepare homemade apple juice for the winter, the recipe for which we will tell you in this article. After all, it not only has an excellent taste (which will remind you of summer even on the coldest winter day), but also replenishes the body’s need for vitamins and minerals (as it is rich in iron, magnesium, and potassium). To obtain high quality juice, you should select ripe fruits that are free from defects. Homemade apple juice is completely natural, so it is healthier than store-bought drinks.

How to squeeze juice correctly

For squeezing, it is best to take sweet or sour-sweet varieties of apples (you will have to add a lot of sugar to the juice from very sour apples, and it can cause heartburn). Common types such as pear, anise, and Antonovka are suitable. To obtain the optimal level of sweetness, you can mix several varieties.

First, the selected fruits should be thoroughly washed, then the core is removed from them (this can be easily done using a special knife, a teaspoon or a fruit knife). The easiest way to prepare apple juice for the winter is to use a juicer, after cutting the apples into slices. Modern technology allows you to quickly and easily squeeze out any amount of juice. The resulting juice must be poured into a glass or enamel container. To avoid browning (caused by oxidation), you can add a small amount of lemon juice.

The remaining apple pulp should not be used for repeated squeezing; it is better to make puree or pancakes from it.

Conservation

First of all, you need to sterilize the containers in which the juice will be stored. Soap or soda is suitable for this. After washing, the jars should be doused with boiling water or heated in the oven (to a temperature of about 100 degrees). The lids are also washed and boiled in water (from 2 to 5 minutes).

There are three main types of canning. The first one is in heating the juice in an enamel pan (to avoid the juice “escaping”, it must not be filled completely). Requires heating up to 95 degrees.

If it is not possible to use a thermometer, then you can simply wait for bubbles to appear on the surface (do not forget to remove the foam).

No need to boil! Then the juice is poured into jars (they must be heated) - and each of them is immediately rolled up.

For the second method you will need a large saucepan. After squeezing, the juice should be poured into jars without heating. After this, the jars with unrolled lids are placed in a saucepan and filled with warm water up to the neck. The water in the pan (covered with a lid) is brought to 85 degrees, then the heat should be reduced and the jars pasteurized, maintaining this temperature. Pasteurization time depends on the volume of the jars. For small ones (up to 1.5 liters) it takes about 20 minutes, for large ones (2-3 liters) – 30 minutes. Afterwards, you need to carefully remove the hot jars - for this you can use a thick pot holder or a towel folded several times (you can also find special comfortable tongs on sale). The cans are removed one by one and immediately rolled up.

The third method involves boiling the juice (5-10 minutes). Keep in mind that in this case, the vitamins in the juice will be lost, although it will retain its taste. You should boil the juice only if there are doubts about the quality of the apples (for example, if there are a lot of them and there is no time for careful selection).

When the jars of juice are closed, they need to be turned over, checked for leaks (no juice should leak out) and left to cool under a warm blanket. Completely cooled jars are turned over again and put away for storage (in the dark and cool).

Before doing this, it is better to indicate on each can the year the juice was made. Its shelf life is approximately 2 years.

The question often arises as to whether sugar should be added to juice when canning. This is not necessary (especially if sweet fruits are used). The fact is that apples already contain acids and sugars, which are natural preservatives.

Blended juices

Apple juice itself is quite concentrated. Therefore, it often has to be diluted with water (otherwise digestive problems may occur). A good solution to this problem is to prepare blended juices or juice mixtures. This allows you to soften the taste and add even more beneficial properties.

With pumpkin

Pumpkin juice is also very valuable for humans, but not everyone likes its taste. This is an additional argument in favor of adding it to apple juice. The pumpkin needs to be washed, peeled and pitted, cut, steamed until soft and rubbed with a sieve (or simply chopped in a blender without cooking). The resulting puree is poured into apple juice (proportions are chosen to taste). And pumpkin apple juice is ready for the winter!

You don’t have to make puree, but immediately squeeze the juice from the pumpkin in a juicer and mix it with apple juice.

With carrots

Thoroughly washed and chopped carrots should be steamed and then rubbed or passed through a juicer. A mixture of apple and carrot juice (or puree) is preserved using one of the methods described above (hot filling or pasteurization). Thanks to carrots, the juice will contain a large amount of carotene and B vitamins.

Apple-zucchini juice

Zucchini juice will not only soften the taste of apple juice, but also add calcium and other minerals and vitamins to the drink. This blended juice is prepared in the same way as other apple-vegetable mixtures.

Apple juice can also be mixed with various berry juices - for example, raspberry, currant, chokeberry, sea buckthorn and even viburnum.

Now you understand that preparing apple juice for the winter is very easy, especially since both adults and children will enjoy such natural and healthy drinks. And their variety will not let you get bored at your home table!

Video instruction:

Bon appetit!

The most delicious and healthy apple juice can be found not in the most expensive package on the supermarket shelf, but... in your own garden! Only, of course, you will have to try a little: squeeze it out, boil it and roll it into jars. Strictly speaking, what you get in the end is not exactly juice, but a concentrate. It is not advisable to drink it in its pure form, especially for children.

Before use, the concentrate should be diluted with boiled water. If you wish, you can not add sugar at all, or add as much as you see fit. Not all varieties of fruits are suitable for making homemade apple juice. You will definitely have to add a lot of sugar to a sour and tart drink. The ideal choice is sweet and juicy fruits.

Name:	Apple juice
Date added:	05.04.2016
Cooking time:	40 min.
Recipe servings:	1
Rating:	(2 , Wed 5.00 out of 5)

Ingredients

Homemade Apple Juice Recipe

Wash and sort the apples. Cut the fruits, removing spoiled areas. Use a juicer to extract the juice. Pour it into a glass or enameled metal container. Strain through clean gauze folded in several layers. Pour the juice into an enamel pan and place on fire. If you need to sweeten the juice, add sugar at this stage.

Homemade juice is much healthier than any store-bought juice. Focus on the taste: on average, 1 tbsp is required for 1 liter of juice. Sahara. Bring the juice to a boil, simmer for 2-3 minutes. Skim off the foam. Prepare the jars: wash thoroughly and sterilize. After boiling the juice, pour it into jars and close with metal lids. Cover the jars with a blanket and let cool. Then move it to a basement or cellar for storage.

There is no need to talk about the advantages of freshly squeezed juices - so-called fresh juices - over canned ones. All the vitamins contained in the fruit migrate to the wort. How at home? The simplest way is to wash the fruits, charge the juicer with them and immediately drink the resulting liquid. After all, already twenty minutes after settling, irreversible changes occur in the drink. Firstly, it oxidizes from contact with air. Then you need to add sugar. After some time, the fermentation bacteria begin their destructive work, turning the liquid into cider or vinegar.

In principle, when prepared at home, it can be stored in the refrigerator for about a week. This is provided that you strain the drink through cheesecloth or a very fine strainer. Then the juice will lighten a little and the pulp will separate. But still, a week is also a short period of time. How to achieve the same as in the store - about six months, so that in the spring, during the period of vitamin starvation, you can enjoy the rich, warm taste of early autumn?

Store-bought juices, even 100% ones - in tetra packs or glass bottles - are most often “reconstituted”. What does it mean? The fruits were boiled to a puree, then diluted with water, sugar syrup, citric and ascorbic acid were added, then pasteurized and finally bottled into retail containers. Thus, the heat treatment of the product was carried out three times. What vitamins can we still talk about? Yes, there are more of them in dried fruit uzvar than in the so-called “100% reconstituted” product! And homemade apple juice is heated only once, which is why all the beneficial substances are preserved in it as much as possible. Long-term storage of the drink is achieved through hermetically sealed cans.

Anyone who has seen an advertisement for Galicia products knows how to make homemade apple juice. And for Russian consumers we will quote: “We squeeze, heat, pour.” Fresh juices from “Galicia” are very tasty, but the pleasure is not cheap. Therefore, it’s still worth not being lazy and making a tasty and healthy drink yourself.

To make apple juice at home, choose only ripe and juicy fruits. Use only sweet varieties, but ones that contain a lot of liquid. Wash the apples and put them in a juicer. Do I need to clean them and remove the seed pods? This depends on the power of your food processor. Ten kilograms of apples yield approximately three to four liters of juice. Cake is an excellent compost that improves the soil fertility of your dacha. Let the wort settle for a bit. After half an hour, the foam will disappear and the pulp will collect at the top of the drink.

Strain the wort through several layers of gauze. Place the pan with the juice on high heat. Heat to 80-90 degrees, skimming off any excess foam. In principle, you don’t have to remove it, but then the color of the drink will be unassuming, “rusty.” and lids. Glass containers must be hot so that they do not burst due to temperature changes. Pour and immediately roll under the lids. The jars must cool slowly, so they must be covered with a blanket. Homemade apple juice. It can be stored in a cool, dark place all winter.

Apple is one of the most favorite foods in our diet. Delicious preserves and jam are made from it. Healthy dried fruits are obtained from this amazing product. A healing drink is squeezed out of the fruit, the benefits of which are well known. One glass apple juice can energize an adult until lunch. Is such a popular and tasty juice possible to cause harm? Read below.

Chemical composition of apple juice

This healthy refreshing drink, the taste of which is familiar from childhood, perfectly quenches thirst, tones, restores strength and even improves mood. The juice obtained from apples of various varieties contains many active components necessary for the human body. The drink contains vitamins groups B, as well as C, E, H, PP. From minerals– potassium, calcium, magnesium, sodium, phosphorus, iron, iodine, manganese, copper, chromium, zinc. Apple juice with pulp contains fiber and pectins.

The nutritional value

100 ml of juice contains:

Proteins: 0.5 g;
Fat: 0.1 g;
Carbohydrates: 10 g;
Dietary fiber: 0.2 g;
Water: 89 g.

Calorie content

On 100 ml product accounts for 46 kcal;

For 1 liter of juice - 460 kcal.

Glycemic index of apple juice

The glycemic index of apple juice is 40. This is a low figure.

The natural drink has a general strengthening effect on the body, helps to cope with a number of diseases, however, in some cases, its use should be approached judiciously and, if necessary, consult a doctor.

Benefits of apple juice

When drinking apple juice, many people don’t even think about what the benefits are? And why is it worth choosing this healing drink from the numerous assortment of juices.

Baby food. All mothers know that the first complementary food introduced into the baby’s diet is apple juice. The drink does not cause allergies. Its composition is sweet, so it does not require the addition of sugar. In addition, an apple is a real storehouse of vitamins and nutrients that are so necessary for a baby. The availability of the fruit makes it possible to make it yourself, at home.

Anemia. For people who suffer from this disease, nature itself has selected a unique treatment. Just choose green apples for juice. Their iron content is significantly higher than in their red or yellow counterparts. This unique product does not lose all its healing properties until February, so it is perfect for squeezing a vitamin drink.

Digestion. The pectin contained in apple juice has a beneficial effect on the intestines. It perfectly cleanses the system of toxins, toxins, and harmful substances. The drink normalizes peristalsis and rids the body of processed foods. However, you should not forget that the benefits of juice can turn out to be the opposite. Therefore, before using for medicinal purposes, you should carefully read the contraindications.

Energy charge. It is recommended to drink apple juice in the morning. After all, it simply charges you with vigor and helps a person wake up faster. This is due to the easy, almost instant absorption of the drink. And therefore, the body does not require extra costs for digestion.

Hypertension, atherosclerosis, obesity. For these ailments, doctors simply strongly recommend introducing the drink into your daily diet. It is believed that even half a glass of drink before a meal can work wonders.
Heart diseases. If diseases associated with the most important human organ are diagnosed, it is recommended to combine an apple drink with a tomato or lemon drink.

Stones in the kidneys or gall bladder. Scientists have proven that a healing drink can dissolve small stones. We are talking about sizes up to 1 cm. Just don’t experiment on your own. Any treatment should be agreed with your doctor.

Old age. In a vain search for the elixir of youth, many remedies have been tried. And the real treasure is nearby. In the course of research, it was found that apple juice can slow down the aging of the body and reduce the possible occurrence of senile dementia. Allows you to maintain a sober and clear mind.

Cholesterol. The drink reduces the level of bad cholesterol. One glass a day of this wonderful liquid is enough to normalize blood flow and make blood vessels flexible and elastic.

Brain. The benefits of juice also extend to brain cells. It protects them from destruction. It is known that the healing drink can even prevent the development of Alzheimer's disease. This fact has been confirmed by scientists. In addition, in stressful situations, apple juice again comes to the rescue. It prevents brain cells from oxidizing, protecting them from the harmful effects of stress.

Harm and contraindications

The main thing when drinking apple juice is to be completely mindful of reasonable quantities. Excessive consumption of juice may cause an allergic reaction.
It is advisable for people diagnosed with gastritis (with high acidity), ulcers, pancreatitis (during an exacerbation) to exclude apple juice from their diet. During remission, after consultation with a doctor, the drink is allowed to be consumed only in diluted form.
It should be remembered that if you consume more than one liter per day, you risk causing flatulence, diarrhea and heaviness in the abdomen.
Women nursing babies during the first months of the baby's life should also refrain from drinking the drink. After all, it can cause bloating in the newborn’s tummy.

Juice for pregnant women and children

It has not only many beneficial properties, but also low allergenicity, so it is recommended for use by women during pregnancy and lactation, and also included in children's diets from early infancy.

The drink effectively stimulates healing processes in the body, namely:

strengthens the immune system;
improves digestion;
increases hemoglobin;
normalizes cardiovascular activity;
protects the nervous system;
has a diuretic effect;
improves the condition of the skin.

Regular consumption of apple juice during pregnancy will help calm nerves, prevent anemia, improve bowel function, reduce swelling and maintain beauty. In this case, the drink will have a beneficial effect on the intrauterine development of the child.

For a newborn baby, apple juice usually becomes the first liquid complementary food. From the drink, the baby receives the necessary vitamins and microelements that contribute to the harmonious formation of the growing body.

When including this product in the diet of the expectant mother or child, you should adhere to the following rules:

The juice must be freshly squeezed. To obtain maximum benefit, the drink should be consumed within 30 minutes. after cooking.
Natural juice must be diluted with water in a 1:1 ratio.
You should start using the product with a small amount, observing the body’s reaction and gradually increasing the portion.

Apple juice for various diseases

It has numerous healing properties, so for some diseases doctors prescribe this drink as an additional remedy. Thus, systematic consumption of juice is recommended for diseases of the liver, kidneys, bladder, inflammation of the joints, cardiovascular pathologies, and to improve brain function. However, for each specific ailment, certain rules of administration and optimal dosage should be followed.

For gastritis

The inflammatory process in the stomach area, as a rule, occurs against the background of decreased or increased production of hydrochloric acid. Apple juice stimulates secretion, so its use is advisable at low acidity levels. As a result of drinking the drink, digestion is normalized, constipation is eliminated, toxins are eliminated, which leads to improved well-being.

With gastritis with high acidity, drinking juice can lead to the opposite result and aggravate the patient's condition.

For diabetes

Any fruit juice, including apple juice, is a liquid concentrate of fruit. To get 1 glass you will need 3-4 apples. The main part of this drink is easily digestible carbohydrates (sucrose, fructose). These substances are quickly and fully absorbed by the body, contributing to a significant and sharp increase in blood sugar levels. 200 ml of juice (without sugar!) contains 20-24 mg of carbohydrates. This amount can raise glucose levels by 3-4 mmol/l in half an hour.

However, in some cases, diabetic patients are allowed to drink a small amount of sour juice obtained from green apples. In this case, the permissible daily intake should be agreed with your doctor.

Most often, people suffering from diabetes are recommended to maintain their vitamin balance with fresh fruits (in this case, apples), eating no more than 2-3 medium-sized pieces during the day. At the same time, the amount of carbohydrates received will not exceed the permissible norm, and fruit fiber will significantly slow down the process of their absorption.

For gout

In relation to this disease, apple juice is an effective preventive and therapeutic agent. Regular consumption of a fresh drink helps cleanse the human body of excess salts and restores natural physiological processes.

The active substances included in the product help relieve hyperemia and swelling, and reduce the severity of pain. Patients suffering from gout should give preference to a natural drink made from sweet apples.

Store-bought juice in boxes

Fruit juices produced at enterprises and supplied to the retail chain are of two types - restored and directly pressed. 98% belong to the first type of all manufactured products. To obtain the product using the reduction method, 2 components are required: concentrated juice and drinking water.

Juices of the second variety are found on store shelves much less frequently and account for only 2% from the total volume. Fresh fruits are used to prepare them. Direct pressing production technology, in contrast to reduction technology, is characterized by a minimum number of industrial operations, which allows preserving almost all the beneficial properties of natural raw materials.

A separate assortment group consists of chilled directly pressed juices, which are often not pasteurized at all or are pasteurized once in a gentle mode, after which they are cooled and supplied to the retail chain. Such products are stored at low temperatures for no more than one month. Juices of this variety are considered the most delicious and healthy.

Unlike nectars, fruit drinks and juice drinks, natural juices should not contain additional ingredients in the form of sweeteners, flavors, dyes and preservatives. Juice packaging usually bears the designation “100%” or “Natural”.

However, you should beware of fakes and pay attention not so much to the bright markings, but to the composition, modestly indicated in small print. The labels of a quality product should include the words “Directly pressed juice” or “Concentrated juice and water.”

Preparing apple juice for the winter

From time to time, nature generously gifts us with apples. Their number sometimes exceeds even the wildest fantasies. An excellent solution would be to prepare juice from them for the winter. After all, it’s so delightfully cold winter evenings to drink a glass of a healing drink and plunge into the fragrant, unique season of summer.

Recipe 1. Natural juice

Wash the fruits thoroughly and cut into slices, removing the seeds. It is better to use a juicer to extract juice. Drain the resulting liquid into a separate bowl. To another - send the resulting cake.

The juice should be filtered through cheesecloth. It is very important not to use metal objects so that the liquid does not begin to oxidize.

Place the strained drink over medium heat and bring to a boil. Under no circumstances should the juice be boiled. Otherwise, the healing properties will be hopelessly lost. When cooking, be sure to remove the foam. This will allow you to get a wonderful purified drink.

The juice is poured into sterilized jars and rolled up. It is necessary to turn the preserves upside down and wrap them in warm blankets. In this position it should cool completely.

Recipe 2. Apple-carrot juice

This drink is not only healthy, but also has its own taste. superior to natural apple drink.
Ingredients:

600 g apple juice,
400 g carrot puree,
150 g sugar.

Peeled carrots should be finely chopped. The prepared ingredient is steamed (or in a double boiler). The softened ingredient will easily grind through the sieve. Carrot puree is thoroughly mixed with apple juice. You should add a little sugar to this drink.

The prepared mixture is brought to a boil (up to 85C) and poured into jars. For long-term storage of this juice, be sure to pasteurize the jars. 0.5 l – 15 minutes. 1 liter – 25 minutes.

Recipe 3. Apple-pumpkin juice

Ingredients:

1 kg pumpkin (peeled)
1 kg apples
10 g citric acid
200 g sugar

The peeled pumpkin should be put through a juicer. Juice is also squeezed out of apples. If you want to preserve the apple flavor, you need to leave a few seeds in the fruit.

Both components are mixed. Citric acid and sugar should be added to them. The mixture must be boiled for about 10 minutes. Be sure to stir, otherwise the juice will burn.

The hot drink is poured into cans. And, as in the first recipe, wrap it up until it cools.

A unique way to make juice

Today, no one faces much difficulty in making juice. Wonderful inventions of technology come to the rescue - a meat grinder or a juicer. How did people used to make this amazing drink without all these devices? The people adopted the so-called diffuse method. It is very easy to repeat it today.

Take three or four 3-liter jars. Place chopped apples (1.5 kg) in the first one. Fill the jar with water (60-70 C). The liquid should infuse for 6-8 hours. After the specified period, place the same number of prepared fresh apples into the second jar and fill with liquid drained from the first. After 6-8 hours, do the same manipulations with the third jar. Only the liquid should be heated to 60-70 C before pouring. After 6-8 hours, the drained liquid from the third jar will be a delicious, tasty juice.

To ensure that apple juice brings invaluable benefits to the body and not harm, drink only a high-quality drink, within acceptable limits, and take into account contraindications!

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Apple juice for health

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Description

Apple juice for the winter can be prepared from absolutely any type of apple and without adding any other ingredients. To make sure of this, we have prepared a simple step-by-step recipe for apple juice with photos. Each step will clearly demonstrate to you that fruit alone will be enough to make homemade apple juice. We don’t even need sugar during the cooking process. As a result, you will receive an absolutely natural and healthy drink that you can pamper your family with throughout the winter.

The easiest way to prepare apple juice for the winter is in the summer months because during this period the abundance of this ingredient literally goes off scale. It would be better to use homemade apples for clogging. The clogging process is divided into three main stages. First of all, you will select the apples and put them through a juicer, then boil the purified juice and bring it to a clear, clear state, and only after that distribute the finished product into jars and seal them. This rich, healthy and tasty juice will be a great addition to the table at any time.

Ingredients

Cooking steps

You can make homemade apple juice for the winter from absolutely any type of apple. You can also seal the juice in any quantity, so collect as many apples as you want. Carefully sort through the ingredients for worms and spoilage.

We thoroughly wash the prepared fruits: this can be done in a deep basin, bucket, or even under running water.

Grind the apples depending on what kind of juicer you use. Most often, simply cutting the apples in half is enough. You also need to remove the stems from the apples.

We pass the apples through a juicer and separate the juice from the pulp.

Prepare suitable plastic or glass containers for pure juice. The contact of apple juice and iron can adversely affect the taste of the drink. Pass the juice that you prepared using a juicer through cheesecloth.

Pour the purified juice into a deep, large saucepan and place it on the fire. There is no need to boil the juice, you just need to bring the liquid to a boil and then gradually remove the foam that forms from the surface over low heat.

The process is quite labor-intensive, but gradually the dense mass of saturated foam will begin to decrease.

At the final stage, you should get clear juice with a rich color.

Sterilize the jars before cooking using boiling water or steam. Pour the apple juice cooked for the winter into jars, seal them tightly and turn them upside down as shown in the photo. Until they cool completely, cover the jars with a blanket or blanket, and then place the juice in a dry, dark place. Delicious apple juice prepared at home for the winter is ready.

Bon appetit!