Making juice at home. What you need to know about preparing juices from vegetables and fruits for the winter

Despite the abundance of juices in the store, many housewives prefer to prepare juices for the winter from the gifts of their own garden. And they do the right thing, because by preparing the juice yourself, you can not only be 100% confident in its quality, but also create a bouquet of different juices to your own taste. You can preserve juice for baby food or for the whole family, it can be “just” juice or juice as a medicinal remedy - there are many options.

To obtain juice, you will have to arm yourself with some devices. This can be an electric juicer for extracting juice from apples, pears, carrots and other juicy but dense fruits and vegetables. To obtain juice with pulp, a meat grinder or a similar design with a special attachment is suitable. In some farms you can find wooden manual screw presses - they are used to squeeze the juice dry. And in city kitchens, juice cookers most often live.

Juice obtained using a press, meat grinder or juicer is preserved in two ways. At hot spill Freshly squeezed juice is heated to 70-75°C, filtered, boiled for 2-3 minutes, poured into sterilized containers and rolled up. For pasteurization the juice is heated to 80°C, filtered, heated again to 85-90°C and poured into sterilized jars, which are then pasteurized in water at a temperature of 85°C: 0.5-liter - 15 minutes, 1-liter - 20 minutes, 2-liter - 25 minutes, 3-liter - 35 minutes. Juice cans and bottles should be filled almost to the top to reduce the possibility of spoilage. The juice from the juicer is immediately poured into prepared jars and rolled up.

After rolling, leave the jars and bottles of juice in a dark place at room temperature for a couple of weeks - during this time, low-quality juices will definitely show themselves: the juice may ferment, become cloudy or moldy. If such an embarrassment occurs, pour the juice into a saucepan and boil for 5 minutes. This juice cannot be re-rolled.

X hurt the juices homemade maybe not longer than a year in a dark, cool place. At high temperature the juice loses its taste and nutritional qualities, and in the light it becomes discolored or turns brown. Not lethal, but not aesthetically pleasing.

The quality of the finished juice directly depends on the quality of the raw materials. Fresh, ripe, healthy vegetables, fruits and berries are used to obtain juice. Unripe products have a weak aroma, they have little sugar and vitamins, and overripe produce little juice. Sour juices are prepared with sugar or blended (mixed) with other, more flavorful and sweet juices. For different types Juice requires different amounts of sugar. For example, apricots, cherries, gooseberries, currants and blueberries require 100 g of sugar per 1 kg of fruit. For raspberries and plums, 70-75 g of sugar is enough. For pears and apples - 50 g of sugar, and the least amount of sugar is needed for making grape juice - only 40 g per 1 kg of berries.

Different fruits and vegetables produce different amounts of juice. So that you do not miss the amount of container, our website offers an approximate table of juice yield from raw materials (based on 10 kg of fruits or berries):

- apples - 4-6.5 l
- pears - 4-6 l
- cherries - 4-6.5 l
- black currant - 5-6.5 l
- red currant - 6-7 l
- gooseberries - 4-6.8 l
- strawberries - 5-6.5 l
- raspberries - 5-6.5 l
- grapes - 5-6.5 l

The amount of juice depends on the method of obtaining it, the ripeness of the products, the variety and other factors.

You can prepare any juices for the winter according to your taste and capabilities. “Culinary Eden” offers you several recipes: both simple, one-ingredient and unusual blended juices. Get to work!

Before squeezing the juice, you should prepare the jars and bottles. They should be sterilized over steam for 15 minutes. Lacquered metal lids must be sterilized in boiling water for at least 5 minutes.

For juice, it is good to choose aromatic sweet and sour apples. Squeeze the juice, pour it into a saucepan, add sugar (according to the table or to taste) and bring to a boil. Immediately after the boil begins, remove the pan from the heat and pour the juice into jars, roll up with sterilized lids, turn the jars over and wrap.

Grape juice. Carefully sort and wash the grapes, pick the berries from the bunches and place them in a saucepan so that they fill it ¾ of the volume. Fill the grapes with water 1 centimeter above the berries and put on fire. Bring to a boil, boil for 10-15 minutes and pour into prepared jars, straining through a cloth. Immediately roll up, turn over and wrap.

Crush the washed strawberries with a wooden pestle, filter and drain the juice into an enamel pan. Place on fire, heat to 85°C and let stand for 5 minutes. Pour into sterilized jars, roll up and pasteurize at 90°C for 20 minutes.

Tomato juice. Peel the tomatoes from rough parts, cut into slices and place in an enamel pan. Place on the fire, bring to a boil and boil for 5-10 minutes. While hot, rub through a sieve, pour back into the pan, add salt at the rate of 10 g per 1 liter of juice and bring to a boil. Pour into sterilized jars and seal.

Rub the washed berries through a sieve or pass through meat grinder Add sugar to the resulting mass to taste, bring to a boil over medium heat and pour into sterilized jars or bottles. Roll up or seal and cool.

Cucumber juice with tomato paste. Wash the young cucumbers, sort them and put them through a juicer. Add to the resulting juice tomato paste at the rate of 30% of the total mass (300 g of paste per 700 ml of juice). Place on the fire, bring to a boil and simmer for 5-7 minutes. Add sugar and nutmeg to taste, pour hot into sterilized jars and seal.

In the same way, you can prepare cucumber juice with the addition of currant, strawberry, and raspberry juice. Cucumber and berry juice can be mixed in proportions from 30% to 50%. You can add sugar to taste.

Wash healthy, elastic root vegetables thoroughly, cut off the skin with a stainless knife, cut into slices and pass through a juicer. Beetroot juice can be blended with any fruit and berry juice (up to 30%). Add sugar to taste, bring to a boil and pour into sterilized jars. Roll it up.

carrot juice. Squeeze the juice out of the carrots. Mix with any sour juice (250 ml for each liter of juice), add 100 g of sugar for each liter of juice obtained and put on fire. Bring to a boil and immediately pour into sterilized jars. Roll it up.

Wash the sorted berries, mash with a wooden masher and filter through a cloth. For each liter of juice obtained, add 100-200 g of sugar and put on fire. Heat the juice to 85-90°C, pour into sterilized jars and sterilize at 100°C: 0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes.

Roll it up. You can do without sterilization by simply bringing the juice to a boil and pouring it into sterilized jars.

Sea buckthorn juice in a juicer. Place the berries in a juicer, add sugar at the rate of 250 g per 1 kg of berries and prepare the juice. Pour it hot into jars and roll up. When stored, a layer of sea buckthorn oil forms on the surface of the juice; before drinking, it can be drained and used for medicinal purposes, or shaken and drunk with the juice.

Pour a small amount of water over the cherries, place a flat plate of smaller diameter than the pan in the pan, put pressure on it, put it on the fire and heat it without bringing it to a boil. When the berries become soft, strain the juice through a cloth and pour into sterilized jars.

Plum juice with pulp. Remove the seeds from the plums, place in a saucepan and heat over low heat until completely softened. Rub through a sieve, add sugar at the rate of 50-100 g per 1 kg of plums. Bring the juice to a boil and pour into sterilized jars, reaching 1-2 cm to the edges. Place to sterilize in boiling water: 0.5-liter - 7 minutes, 1-liter - 10 minutes.

Blackberry juice. Crush the sorted and washed blackberries with a wooden pestle, filter and put on fire. Heat the juice to 90-95°C and pour hot into jars, roll up, turn over and cool.

Apricot juice with pulp. Wash the apricots and blanch in boiling water for 10 minutes until soft. Press through a sieve with a wooden spoon. Prepare sugar syrup (160-180 g of sugar per 1 liter of water): boil, filter through a thick cloth. Add the resulting syrup to the apricot mass at the rate of 100 ml of syrup per 900 ml of apricots, mix thoroughly, bring to a boil and pour into sterilized jars. Sterilize in boiling water: 0.5-liter - 25 minutes, 1-liter - 40 minutes.

You can make juice from plums and peaches in the same way.

Disassemble the pomegranate fruits, removing thin partitions, otherwise the juice will be bitter. Extract the juice using press, stirring the pulp several times. Filter the resulting juice and heat it to 95°C, add sugar at the rate of 100 g for each liter of juice, mix and pour hot into sterilized jars. Roll it up. At long-term storage Sediment falls at the bottom of the jars and the juice becomes discolored. Before use, do not shake it, but carefully drain it from the sediment.

Prepared in a juicer. Add sugar to the berries at the rate of 100 g of sugar per 1 kg of currants. Pour the finished juice and roll it up.

Juice from chokeberry and apples. Mix chokeberries and apples in arbitrary proportions (to taste, since chokeberry juice is quite tart and has little aroma). To sweeten, add 40-60 g of sugar per 1 kg of mixture. Place the food in the juicer. Pour the finished juice into sterilized jars, roll up and place upside down.

Rosehip juice with sugar. Place the prepared berries along with sugar in a juicer. Sugar should be taken in the amount of 25-30 g per 1 kg of berries. Pour into sterilized jars and seal. Rose hip juice can be blended with other juices, for example, with red currant juice, in a 50/50 ratio.

Rowan juice with sugar. Wash the berries and let the water drain. Place in a small container, add a little heated boiled water and mash with a wooden pestle. Warm it up a little and squeeze it out. Add sugar at the rate of 250-300 g of sugar per 1 liter of juice, heat to 80°C and pour into sterilized jars. Place to sterilize at 90°C for 20 minutes. Roll it up and turn it over.

Sort the berries, wash them thoroughly, put them in a juicer and add sugar at the rate of 150-200 g per 1 kg of berries. Pour the finished juice hot into sterilized jars and roll up.

These are just a few of the juice recipes for the winter. Your fantasies can only be limited by your capabilities. Do-it-yourself juices for the winter will only bring you benefits.

Happy preparations!

Larisa Shuftaykina

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. 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 work 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 enamel dishes, knead, cover 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, black currant very fragrant. 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 use it for prevention various diseases simply necessary. Carrot juice for the winter can be prepared in such a way that it remains fresh and preserves everything beneficial features on 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 pan 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

Vitamin deficiency is a deficiency in the human body useful vitamins, trace elements, active substances and amino acids. Usually, vitamin deficiency occurs when in the natural environment there is no or limited possibility of obtaining natural vegetables, herbs and sun. Ultraviolet rays from the sun promote the complete absorption of vitamins by the human body along with food.

The time when vitamin deficiency occurs is in winter and early spring, and then we are faced with a choice: to consume a complex of vitamins artificially created by chemical means, or to consume vegetables, fruits and herbs that have been canned and retained the necessary set of vitamins and microelements.

It is no secret to everyone that fresh vegetables with herbs, fruits and berries can be bought in supermarkets, but their price is steep, it is high and many do not have the financial ability to buy them. Juices sold in stores are also have a high price and their quality sometimes does not correspond to what is declared, because these juices contain harmful nutritional supplements in the form of preservatives, dyes, flavors and flavor enhancers. What could be better than juices that you prepare at home with love and care? Juices prepared for the winter, at home, from fresh juices collected in the summer and autumn seasons:

• Berries (strawberries, currants, cherries, chokeberries, gooseberries, raspberries, plums, grapes, blackberries, blueberries, wild strawberries, cranberries or lingonberries),
• Fruits (apples, apricots, peaches, pears, cherry plums, tangerines, watermelons, lemons or oranges) or even
• Vegetables (tomatoes, cucumbers, cabbage, celery, carrots or pumpkins) will prolong the feeling of warm sunny time and help maintain health, increase appetite and strengthen the immune system. The juice can be compared to the Divine elixir.

After all, everyone knows that winter and spring - period of shortage sunlight and lack of vitamins in the human body (vitaminosis), when the body is most vulnerable to diseases and various types ailments: chronic fatigue, nervous tension and even increased headaches and pain in joints and muscles. The diet in the winter-spring period is dominated by carbohydrates in the form of porridges, flour baked goods and fatty dairy and meat foods.

To avoid these negative phenomena, you just need to diversify your nutritious diet with tasty and healthy homemade canned berries, fruits and vegetables and juices. In them heat treatment even all vitamins and microelements are preserved, except vitamin WITH, which is destroyed when heated, but can be replenished with a slice of fresh lemon in fragrant, freshly brewed tea.

Types of juices, preparation methods, composition

Fruit, berry and vegetable juices are divided into the following categories:

• With pulp
• Lightened,
• Blended (mixed).

Juices are divided into:

• Monojuice,
• Combined.

Juices can be prepared or stored for the winter and other long periods using the following methods or in ways:

• Sterilized juices,
• Pasteurized juices,
• Hot filling.

The semi-finished product for juice is produced by squeezing:

• Manually.
• Mechanical.

Let us dwell briefly on each type and method of preparing juices for the winter according to existing recipes.

Juice with pulp from fresh berries, fruits or vegetables according to a recipe for the winter

This juice for the winter is prepared simply at home and consists of crushing the raw materials to a homogeneous, fine consistency, heat treatment and hot filling.

So, in order to get a valuable drink with the pulp of berries or fruits with vegetables, they are cleared of seeds, seeds and stalks, then the raw materials are boiled for two to three minutes, cooled to a warm state, and then the resulting mass is crushed in a blender or rubbed manually through a metal sieve. Semi-finished product in the form homogeneous mass Bring to a boil again, sugar is added to the mass if desired, everything is cooked for another five minutes and, when hot, poured into a clean, sterilized container. A valuable drink with pulp for the winter homemade recipe ready.

Clarified juice from fresh berries, fruits or vegetables according to a recipe for the winter

The elixir looks great, looks like an aromatic drink with colorful shades to match the color of the berries, fruits and vegetables from which it is prepared, and it can be prepared two ways:

1 method of canning

2nd method of canning

Fresh berries, fruits or vegetables are passed through a manual or electric juicer, the liquid part is drained and heated up to a temperature of +80 degrees Celsius. The resulting hot liquid is poured into warm sterilized jars and placed for pasteurization, that is, the jars with juice are covered with lids and boiled in water. Keep them in a saucepan with boiling water according to the established norm:

1. half-liter jars for at least 10 minutes,
2. one liter jars for at least 15 minutes,
3. two-liter jars for at least 20 minutes,
4. three-liter jars for at least 30 minutes.

This time is enough for microbes and viruses to die in the liquid fraction of the juice; such a drink will be stored for a long time: it will not sour or become moldy.

It is recommended to prepare the elixir from sour varieties of berries, fruits or vegetables; apple elixir is especially good juice from autumn sour apple varieties. You don’t have to add granulated sugar to it when cooking, but do this when eating it, when you open a jar of juice, then add sugar to taste, and then you need to put the unfinished elixir in the refrigerator, since it is recommended to consume it within three days. Otherwise, it will be subject to rapid souring from interaction with air and may spoil, because it does not contain chemical preservatives, unlike store-bought packaged juices.

Juice, blended or mixed according to a recipe for the winter

This elixir is prepared from freshly squeezed juice with the addition of pomace (cake), which remains during mechanical processing and contains a huge amount of useful fiber or, as it is also called “coarse fiber”.

Take the liquid fraction and the solid part in a 2:1 ratio and cook the whole mass for twenty minutes; if desired, add granulated sugar or sugar syrup, which is boiled separately in a glass of water, take 200 grams of sugar. The boiled hot juice is poured into sterilized jars, covered with lids and rolled with a special seaming machine.

The jars are turned upside down and wrapped in a warm blanket until completely cooled with canned preparations for the winter according to juice recipes.

The main condition for the preservation of prepared canned juices according to home recipes is store in a cool dry place.

When canning juices at home, it is necessary to take precautions when working with hot objects and electrical appliances, observe sanitary standards, cleanliness and responsibly handle fresh berries, fruits and vegetables.

Elixirs can be prepared from berries, fruits or vegetables of the same name, for example, apple, cranberry, cucumber, pear. Maybe a combined juice, that is, made from various berries, for example, strawberries and currants, or it can be combined from peaches and cherries, apples and cranberries, tomatoes and celery, apples and carrots.

Combined juices are more tasty and aromatic, they are more healthy, as they contain a wide range of line of vitamins and microelements, than in monojuice from one product.

Useful properties of canned juices for the winter at home

Divine elixirs are rich in vitamins A, E, PP, B, contain almost all trace elements and antioxidants, help with anemia and leukemia, improve metabolism, prolong youth and life, namely:

This little example shows the invaluable benefits of natural drinks For the human body, nature has made sure that we have at hand all the substances necessary for proper nutrition. The divine elixir is absorbed very quickly, penetrates the body's cells through lymph and blood, saturating it with active substances.

Juices canned for the winter at home are concentrated and when consumed as food they can and should be diluted with boiled water.

As we have already noted, canned combination drinks are more tasty and aromatic, they are more healthy, as they contain a wide range of vitamins and microelements than in monojuice, that is, from one product.

Widespread and loved not only by adults, but also by children, apple-based elixirs When the orchards ripen and harvest a rich harvest of apples from summer to autumn, housewives prepare and preserve for the winter: strawberry-apple, carrot-apple, pear-apple, beet-apple, cucumber-apple and other apple elixirs. But how to quickly prepare apple juice at home, it is better to use the method of canning juices with pulp at home in sterilized glass jars.

Canned juices at home, as well as freshly squeezed fruit, berry or vegetable elixirs of bright varieties (red and orange) can cause allergic reactions, so they should be taken in limited quantities and it is better to alternate them with yellow-green ones: apple, cucumber or celery elixir.

Celery juice for weight loss is full of vitamins and minerals. And the body spends much more calories on its digestion than is contained in celery. The juice removes toxins and speeds up metabolism.

If you drink beet juice, you will live a hundred years! In fact, beet juice is the healthiest drink, so at least sometimes it’s worth squeezing it out.

Cherry juice is very sweet, it is great not only to drink, but also to use in cooking in the preparation of sauces, pastes and many other dishes. During the season, it is worth squeezing cherry juice from not the best berries.

Grapefruit juice prepared at home is even more tasty and healthy than store-bought. Try it!

Perhaps the most beneficial drink on the planet for the body is pomegranate juice. Store-bought pomegranate juice is often spoiled by preservatives, so I’ll tell you how to make juice from fresh pomegranates.

Making pumpkin juice at home is not difficult at all. I will share recipes for making pumpkin juice for the winter and juice " quick application", which you can enjoy immediately.

Apple juice for the winter is very popular, easy to prepare, tasty and inexpensive. Different varieties of apples allow you to make apple juice of different flavors. In addition to apples, you will also need sugar.

Viburnum juice is famous for its tonic properties and also improves heart function and water metabolism in the body. It is recommended as an antipyretic and diaphoretic for colds.

Gooseberry juice is valuable primarily as a drink containing a significant amount of gelling substances. It is good to dilute it with the juice of other berries, since it itself is too thick.

What could be healthier than freshly squeezed carrot and beet juice? Just a glass of this drink will improve your well-being and improve your poor health. A glass of this juice contains a whole bunch of vitamins.

Dedicated to all tomato juice lovers this recipe. Tomato juice is very easy to make at home yourself. If you have never done this, try it!

My favorite canned juice for the winter is apple. Fresh, sour, rich in vitamins, bright golden color. By the way, it is indicated for those who complain of stomach problems and want to lose weight.

Raspberry juice has an antipyretic, diaphoretic, anti-inflammatory effect, and normalizes the activity of the gastrointestinal tract. Raspberry juice is a bouquet of vitamins and beneficial elements.

Sea buckthorn juice is not only tasty, but also healing drink, containing many vitamins and minerals. Drink sea ​​buckthorn juice- you will be healthy!

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

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

It should be noted that canning juices is also possible from very acidic berries and fruits (for example, cranberries, lingonberries, red currants), but in this case it is necessary to add not only sugar, but also water to the juice.

How to preserve juice for the winter?

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

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