Juice is a tasty and healthy combination of all essential vitamins and minerals, provided that it is made at home. Today, you will hardly surprise anyone with the banal preparation of freshly squeezed juices, everyone has long got used to making mixtures of various fruits, berries and even vegetables. But it is also necessary to think about the winter period, when such irreplaceable products simply will not be at hand.
It is necessary
-
- Pumpkin juice:
- 1 kg pumpkin
- 1 glass of water
- syrup (1 kg sugar
- 3 l of water)
- 1 teaspoon citric acid
- Tomato juice:
- tomato
- Cabbage juice:
- 1 kg of cabbage
- 1 kg of carrots
- 1-2 teaspoons of salt
- Carrot juice:
- 1 kg of carrots
- 0.3 cups water
- 1 liter sugar syrup
Instructions
Step 1
Pumpkin juice. Peel and seed the pumpkin. Cut it into small pieces and place in an enamel pot. Pour in 1 glass of water and put on medium heat for 20-30 minutes, until the pumpkin is tender. After boiling water, turn off the gas. Prepare the sugar syrup. Pour water into a saucepan, mix it with sugar and add citric acid. Bring to a boil. Mix pumpkin with syrup and pour into pre-sterilized jars.
Step 2
Tomato juice. Wash the ripe tomatoes and cut into 4 pieces. Transfer them to a saucepan and mash. Bring the resulting mass to a boil. Wipe what you get through a sieve. Leave the pulp, and boil the juice again and pour into sterilized jars.
Step 3
Cabbage juice. Wash the vegetables well. Chop them on a coarse grater. Cover with salt and place in jars. Remove shredded vegetables for 2 days in a cool, dark place. For 3 days, squeeze the juice and boil it. Pour into pre-prepared sterilized jars.
Step 4
Carrot juice. Wash and peel the carrots. Rub it on a coarse grater. Transfer to an enamel pot and cover with water. Simmer over medium heat until softened. Pass the resulting mass through a juicer and mix with 10% syrup (1 liter of water is boiled with 100 g of sugar). Bring everything to a boil and pour into sterilized jars.
