Juice is a great alternative to fresh vegetables and fruits, especially in winter and spring. One hundred percent natural juice is found less and less on store shelves. Therefore, it is better to prepare fresh juice in advance for the winter.
Instructions
Step 1
Select only ripe, whole fruits that are not touched by pests and diseases for juice. Rinse fruits and vegetables in cool running water. But do not soak them for a long time, otherwise they will lose vitamins B and C.
Step 2
Remove the seed from the cherries, plums, apricots, peaches, the seed box from pears and apples, and peel and cut the carrots and pumpkin into pieces. Squeeze out the juice using a juicer, manually through cheesecloth or pass the fruit through a meat grinder with a food grade plastic wire rack. Please note that many vitamins are destroyed when the juice comes into contact with the metal. Scald the berries with boiling water or dip in a colander for a few seconds in boiling water, and then squeeze.
Step 3
Select the juice of the first pressing - it is the most useful. If, after pressing, there is still a sufficient amount of juice in the pulp, pour the pomace with water at the rate of 1 liter of water per 10 liters of pulp for 3-4 hours, and then pass it through the press again. Preserve this unclear juice of the second and third press separately.
Step 4
Clarify the juice. To do this, strain it through several layers of gauze or cloth. After that, heat the juice in a water bath and heat it for about 4 minutes at a temperature of 75-80 ° C, constantly removing the foam. Chill the juice immediately - place the container in cold water for 2 hours. Pour the clear drink into another container using a rubber tube. However, it is not necessary to clarify the juice at all.
Step 5
Mix natural juices to enhance flavor and aroma. For example, juices from cherries, plums, currants go well with apple and pear juices. Mix cherry, raspberry, blueberry, cranberry, currant with juice from apples, gooseberries. Sweeten the sour juice a little (sugar should be no more than 20% of the total) or dilute with water. Add a little citric acid to sweet juice.
Step 6
Prepare vegetable and fruit juices with pulp - pumpkin, tomato, peach, plum. They are rich in fiber and pectin. To do this, boil the crushed mass until soft, add 10-20% water. After that, rub the mass through a sieve with a fine mesh and mix with sugar syrup made from decoction of fruits with sugar.
Step 7
Preserve the juice either hot or pasteurized. For the first option, heat the juice to 75 ° C, filter and boil for 2-3 minutes. Then pour it into a sterilized dish and roll up the lid. For pasteurization, bring the juice to 80 ° C, while still hot, strain through cheesecloth and reheat to 90 ° C, pour into a sterilized container and pasteurize in water at a temperature of 85 ° C: 0.5 l cans 15 minutes, 1 l - 20 minutes, 2 l - 25 minutes, 3 liters - 35 minutes.
Step 8
Pour the juice into the jar under the lid, being careful to keep as little air as possible. After seaming, leave the cans at room temperature for 2 weeks. Examine the banks. If the juice is cloudy, fermented or moldy, then pour the drink into a saucepan, boil for 5 minutes and use to prepare fruit drink and jelly.
