Fruit, berry or vegetable juice at home can be made both fresh and for long-term storage. In the first case, you cannot do without a juicer. In the second, it is optional. The main thing is that the raw materials for the future juice should be of good quality and - in abundance. The easiest way to make apple juice in Russian conditions. This requires ripe apples of non-acidic varieties: Antonovka, Anis, Grushovka, Titovka.
It is necessary
-
- apples
- water
- meat grinder
- canvas napkin
- cone filter
- enamel pan
- glass jars
Instructions
Step 1
Wash the apples under cold water. Cut each into 4 pieces. Pass through a meat grinder (nozzle - large grid).
Step 2
Spread the resulting pulp in parts on a canvas napkin. Make a bag out of it by squeezing the apple juice into a separate bowl. Collect the remaining pulp in a large enamel saucepan.
Step 3
Pass the juice through a cone-shaped fabric filter. Pour the pulp with water (2-3 liters per 10 kg of applesauce). Let the solution brew for 5-6 hours at room temperature.
Step 4
The stove is turned on up to 65 degrees. Heat the pot with the pulp. Then it is cooled a little and again passed through a canvas napkin, through which the juice should still stand out. It must be drained into a separate container.
Step 5
Pour the juice of the first extraction into an enamel saucepan. Put it on the stove and heat up to 85 degrees.
Step 6
Wash glass jars, rinse with steam in a steam bath. Hot juice is poured there. Boil the lids, cover the jar with them. In a saucepan, bring water to a temperature of 85 degrees. Put jars covered with lids. 3-liter ones need to be boiled for 20 minutes, liter ones - 15 minutes, half-liter ones - 10 minutes.
Step 7
Banks are placed on the table. The lids on them are hermetically closed. Remove the pot of water from the heat. Put banks in it. Allow to cool.
