05.07.2017 8 975

Apple juice for the winter - the best recipes and useful tips

How to prepare juice from apples for the winter so that it turns out tasty, and most importantly is sweet, not as sour? Perhaps these are the most common issues of housewives, exhaustive answers to which you can read from the article. In addition, at home, drinks can be prepared without juicer, or with a blender. Also, find out how to press, strain, clarify, roll and cook with delicious nectar with your own hands. We will tell you what to do, as well as provide a photo to familiarize yourself.

Content:

Apple juice - in the photo

Delicious and healthy apple drink with flesh for winter

Apple juice is fragrant and rich in microelements of the drink. Let's find out how to preserve it to get a truly delicious drink? The most acceptable varieties for the workpiece - Late, juicy: Antonovka, Simirenko, Anis, Grushovka, etc. Drink is usually prepared from one variety, but you can experiment and mix tastes at your discretion. Sugar sand is placed at will: Sweet varieties can do without it, and types of sourness - require adding. But there are already proven recipes for this useful nectar.

Prepare drinks from apples at home can be without using juicer. To do this, do the following:

1. Prepare 1.5 kg of fruit - Clean the peel and seed box, cut into pieces
2. Put in cooking capacity, add 2 glasses of water, pecking with weak boiling for 15 minutes
3. Skip the mass through a small meat grinder twice, add a glass of sugar syrup (200 g of sand on 250 grams of water), cook 5 minutes after boiling
4. Put the cooled mashed potatoes through a small sieve, boil again and immediately roll in banks
5. Banks to bite and put up the bottom for a few days (until you are completely cool)
6. Now, in winter, you can enjoy a useful nectar with a flesh through a meat grinder

Fast nectar from apples for winter from juicer

Having spent just a few hours of time, you will provide your family with an excellent nectar that can be stored for up to two years. To make a recipe from the juicer, you will need:

Apple juice from juicer - in photo

1. Clear the fruits from seeds, cut them on 4-6 parts
2. Skip apples through the juicer. In order for the drink not to darken, it is recommended to add lemon juice to each liter (1/4 fruit per 1 liter of the finished product). Do not forget to remove the resulting foam from the surface.
3. Put a package with a drink on fire, add sugar and bring to a boil (but not boiling!). As soon as the first bubbles begin to form, immediately turn off the fire
4. Pour into banks or bottles and spin apple nectar for winter

On a note: The product prepared in this way is obtained concentrated, so before use it is better to dilute with boiled water or mineralka.

Best recipe at home without juicer

To prepare the juice from apples at home without juicer, it will take not only more time, but also patience. Also, do not forget to stock, colander, gauze and saucepan.

Apple nectar can be prepared with the help of a grater, but for the winter to harvest - quite laborious. The recipe is perfect for 1-2 glasses of fresh treats:

• Cleanted from the peel and seeds of slices of apples rub on a shallow grater
• Will a napkin in a bowl or a mines folded several times, put the resulting mass into it
• The edges of the napkins are connected by forming a bag, twist until all the juice stalks in a bowl

Instead of Marley, it is possible to use a sieve, but with a different diameter of holes - first skip through wider holes, then through the smallest, and in completion - use the napkin to get rid of the pulp.

Apple juice using the press - in the photo
Filtering of the apple juice after the press - in the photo

How to make apple juice in a blender Read more :

1. Prepared slices of apples chop in a blender before the formation of homogeneous Cashitz
2. Fold the mass into a dense bag and put on a colander under the press
3. Strain the resulting product, bring to a boil and pour hot on sterilized banks

Juice of apples for the winter from Sokalovka - Appetizing and natural product

To obtain a 2.5-3 l of the fragrant drink, 5 kg of sweet fruits and 3 tablespoons of sugar sand are needed.

1. Clean the apples from the seed box, the peel is not necessary - the aroma of the drink will be more pronounced. Cut into small pieces, load into the upper part of the coil and fall asleep with sugar to enhance the release of juice
2. In the lower part of the focus, to type water, set the design on the slab for 1 hour and close the lid tightly. Crane should be closed
3. Stir slices if they are still wet - Leave the sludge on the fire for another half an hour
4. During cooking, you need to prepare banks for the order
5. Apply the tank to the crane. Fill to the edges and close the lid

Suffalker for apple juice - in the photo
Cooking apple juice in Sokalovka - in the photo

This is a traditional way to make apple drink in a storage snoker. It is sterile, so does not require additional sterilization. However, experienced hostesses are recommended to merge the first two glasses of the product, because I did not have time to completely pass the desired sterilization.

Multicooker to help

You can harvest apple juice at home for the winter with a slow cooker, for this you need to do the following:

1. Peeled from seed box and sliced \u200b\u200bfruits run through the juicer, removing the resulting foam
2. Pour the contents into a slow cooker, turn on the Soup program and run for 5 minutes. It is necessary to remove the foam again
3. Cooked Product Split into sterilized bottles and twist

The fragrant and full of vitamins nectar for the winter is ready.

How to lighten apple juice? For clarification, the drink is subjected to secondary pasteurization. To do this, it is necessary to heat the product in the water bath to 85 degrees, after which you can begin to conservation.

In order to make apple juice with transparent, chilled nectar should be driven through a filter of several layers of gauze or cotton napkin.

To filter the drink made in the juicer, you can use the tulle: pour the liquid into a dense bag and hang over the bucket. Received nectar to bring to a boil and pour over sterilized banks. Plus this method in additional clarification.

Already twisted bottles need to withstand 12 days at room temperature: if the preservation is clown or wandered - open them and boil over 5 minutes. Always tasty in winter, especially from such nectar you can easily make apple cider.

The finished product should stand for several months, as during this time it brightens and becomes transparent. Juice from apples for the winter is useful to everyone, it can be combined with any fruit and berries, giving the home billet with an individual taste. Bon Appetit!

The clarification of the juice is produced by an enzyme preparation obtained as a result of the activities of the ASPERGILLUS NIGER mold mushroom, or special bentonite clays (clays are treated with only cherry and cherry juice).

Lightening juice by an enzyme preparation. This method lightened with apple, crimson, strawberry and other juices rich in pectin substances.

The drug obtained by the ASPERGILLUS NIGER mold fungus contains enzymes, hydrolyzing pectin substances contained in fruit-berry juices.

The main enzyme of such a drug, apparently, is pektipase (polygalacturance), which catalytes the hydrolysis of glucoside bonds of pectin substances.

As a result of hydrolysis of soluble pectin contained in juices, the viscosity of the juice is sharply reduced and favorable conditions for the consolidation of suspension and their deposition are created. Juice acquires transparency.

For clarification, juice is heated to 40-45 ° C, pumping it from the tank by the centrifugal pump through the CTP 2 tubular heater to another tank. The required temperature of the juice when heated is installed by adjusting the flow rate of the juice into the heater.

The enzyme preparation is added to the heated juice, prepared on the clarified juice.

26-30 kg of an enzyme preparation take a hood for cooking and poured 400-500 l of juice, heated to 40-42 ° C. Mass are stirred and left alone by 4-6 hours. After insisting, the resulting extractor is filled with a rare fabric and used for processing 13-15 tons of juice. The juice with a hollow enzyme enzyme preparation is thoroughly stirred and left alone until complete hydrolysis of pectin, which is controlled by the alcohol sample (3 ml of juice and 3 ml of alcohol are stirred if the bunches are not formed, the hydrolysis of pectin substances is considered to be completed).

The duration of the pectin hydrolysis process, depending on the concentration of pectin, the juice and the activity of the drug is two-three days. When the alcohol test shows that the hydrolysis is finished, the juice from the tank is pumped into the pressure barrels, from where it comes from the pipeline. When pumping should not be allowed to climb the sludge, which is separated last.

The separation of juice is carried out on the separator of the SMM, the bandwidth of its 2000 l / h.

The juice after separation should be transparent, which is verified during the shift at least 4 times, selecting it from the test crane of the separator.

The sucks remaining in the tank is separated at lower performance (with a feed rate of no more than 1000 l / h). After separation, or the so-called "coarse" purification, the juice is collected in an intermediate container, from where it with a piston pump is fed to a frame filterpress having 20 filtering frames.

Filtering is carried out through the filter cardon of the brand T. Profiliated juice must be completely transparent. As the precipitate accumulates on the filter partitions, the filtering speed slows down. As soon as the pressure in the press exceeds 2.5 kg / cm 2 (245.0 kN / m 2), the filtering stops and produce a press reload. As a rule, cleaning the filter press is carried out at the end of each shift.

Bentonite juice clarification. With the help of bentonite or bentonite clays, juices brighten, containing a slight amount of pectin (cherry, cherry).

Bentonite clays are rock rocks that include hydrate compounds of flintic acid and aluminum oxide, as well as gallozit, biotit, field spatts and in very small quartz quantities, granite and ore materials.

Bentonite clays have dispersion and in water suspensions behave like persistent colloids with a negative charge.

The clarification of the juice occurs due to the interaction of colloidal particles of juice, carrying a positive charge, with colloidal particles of bentonite, carrying a negative charge, and associated coagulation.

In addition, in an acidic medium, clay particles stick together, enlarged and settled, thereby mechanically removing the mud particles weighted in the juice.

In the juices to be clarified, about 0.8% are added to the mass of the bentonite suspension juice, the mixture is thoroughly mixed, pumping the pump, for uniformly distribution of the clay and leave for 2-3 days for clarification.

The clarified juice is separated and filtered as described above.

Water suspension is prepared in two receptions. Initially, a 20% suspension is prepared, for which clay, taking into account its humidity, is bred by water.

Bentonite is weighed, placed in a container equipped with a mechanical stirrer, poured according to the calculation of the required amount of water (usually fourfold) and the mass is heated with sharp steam to 70-75 ° C; Then the mass is thoroughly mixed. If the swelling of clay is incomplete, the mixture is repeated again and again mixed thoroughly.

Of the 20% suspension, spreading it with a three-time amount of water with thorough stirring, 5% suspension is prepared.

In the finished 5% suspension determine the content of dry substances, which should be 5-5.5%.

Before the selection from the capacity of a 5% bentonite suspension for lightening the juice, it is thoroughly mixed, without climbing the sandy sand, which is discharged after the resolution of the suspension.

Bentonite suspension before adding to juice through stainless steel grid with a hole diameter of 2-3 mm in order to eliminate the possibility of falling into the juice of foreign impurities.

Bentonite clay should be stored in a dry room, since with moisturizes they commemorate and lose the clarifying ability.

Cooking juice

Pfood, berries and vegetables are of great importance in human nutrition, but, unfortunately, in a fresh form, they are stored for a short time. One way to preserve their nutritional value is the preparation of juices.

ABOUTsocially valuable juices as a source of vitamins, but not only. The nutritional value of the juices is also determined by the rich content of minerals in them, primarily salts of potassium, calcium, magnesium, phosphorus, iron, sugars, tanning and pectin substances, as well as essential oils.

IN Differences from fruit-berry vegetable juices are traditionally used in much smaller quantities and a narrower assortment.

M.feet vegetable juices differ from fruit-berry composition of organic acids. If apple, lemon, wine-acids predominate in fruit juices, then in vegetables - ant, amber, acetic and oxalous.

B.ogati vegetable juices of potassium and sodium salts, promoting water exchange in the body.

ABOUTwarehouse juices contain less sugar, unlike fruit-berries. They are mostly neutral or weakly acidic, so they are recommended to use before eating, and not after.

IN Communications with the fact that vegetable juices have quite low acidity, there is a risk of preserving microflora when preserving them at home. Therefore, during pasteurization, it is desirable to add acidic juices to them, for example, apple, cranberry, from red currant, or use citric acid. Juices from those vegetables that can be stored in fresh form almost all year (carrots, beets, cabbage), it is recommended to prepare immediately before use.

FROMoKI is an easy dietary dietary and therapeutic product. They can be taken both in preventive purposes and for the treatment of disease. The value of juices is that they contribute to the release of gastric juice, resulting in appetite and the digestibility of food products appears.

Naturally called juices obtained from one type of raw materials without adding sugar. They are divided into mechanical composition on:

Unrepaired: fresh-suffered juices with the presence of fruit or vegetable particles

Lighted: transparent juices, lightening by filtering or sludge with subsequent removal of sediment

Juices with flesh (nectar): Juices containing puree from fruits or berries from which they are cooked. These juices are the greatest value, since the chemical composition and taste of advantages they most fully correspond to fresh fruits and berries.

Pthe type of raw materials used natural juices with the pulp are divided into fruit-berry, vegetable, fruit-berry-vegetable.

Baked juices - prepared from several varieties of the same raw material or with the addition of other fruits, berries and vegetables to the main juice:

Light juices get mixed apples of different groups, pears, other fruits and vegetables

Juices with flesh are obtained by mixing juices with fruit puree, natural juices and syrups. One type of fruit that is more in the mixture is taken for the main. Apples, pears, plums are used as the main fruits. Additional fruits can be quince, apricots, berries, as well as vegetables - beets, pumpkin, carrots

Fruit vegetable nectars - These are juices with the flesh, resulting from mixing juices from fruits (berries) and vegetables. To prepare fruit and vegetable nectars use mashed potatoes from highly acidic fruits and berries. It improves flavoring and resistance of juice when stored

FROMoK is obtained by pressing fresh, ripe and completely healthy fruits, berries and vegetables. This is a high-quality product that retains almost all the basic properties of fresh raw materials. The juice contains sugar, acids, mineral salts, tanning, coloring and pectin substances, essential oils and vitamins. At home, you can prepare full-fledged juices from various fruits and berries and put them in natural form, without sugar, sterilization.

The quality of juice depends largely on the original quality of raw materials:

• from the overripe fruit, it is badly highlighted and worse in quality
• in the juice of misappropriate fruits less biologically active substances
• only mature fruits are selected for tomato juice (with novel and overrudes are not suitable)
• to obtain juice, in no case cannot be used raw materials affected by pests and diseases.

Scheme of production of juice without pulp:

• preparation of fruits, berries and vegetables for processing
• splitting up
• extraction of juice
• cleaning
• mixing juices (batting)
• filling, sterilization and capping
• cooling canned juice

Pthe presence in the juice of solid particles of fruits, berries and vegetables is distinguished by juices without pulp and juices with flesh.

Juice without pulp can be obtained in several ways:

• pressing crushed fruits and berries (mezgi) with the press or manually through rare canvas or gauze
• using a juicer or juice separator
• rabbing fruits and berries in water
• heating fruits and vegetables to a couple in special shortcuts
• diffuse method

Crushing of fruits and vegetables. To subsequently allocate juice from whole fruits and vegetables, they are pre-crushed. Seed and bone fruits after removal of seeds and stones, as well as vegetables can be chopped on shings or in a meat grinder. Berries can be crushed in wooden tableware with a wooden pestle.

FROMyou do not need to grind too much - from masculine mezgi juice is poorly separated and remains muddy. It should strive for the average degree of grinding of fruits: so that the channels for the flow of juice have formed in it.

M.i ezge some berries and fruits (black currant, gooseberry, lingonberry, plum) contains many pectic substances, and therefore the juice separates badly. To facilitate this process, 1.2 liters of water are added to 10 liters of mezgi and it is heated to 50-60 ° C, and then pressed. Drain is better to first slaughter in boiling water 3-4 minutes. And only then grind.

Extraction of juice pressing. To allocate juice from a small amount of raw materials, you can use juicers, hollow-separators, or squeeze it manually. To produce juice from a large amount of fruits it is more expedient to use the press.

Press can be different designs. Usually the press consists of a pressure mechanism, baskets, bases and pressing board. The basket serves as a receiver for mezgi and is installed on the basis of the press. Based on the construction there is a tray for flowing juice. The bottom and side walls of the basket are lined with a whole piece of burlap without lumen. Fabric ends should hang over the edges of the basket. Then the MEZU is loaded into the basket and cover burlap ends. From above put a wooden circle on which the press is lowered.

IN The batch press of the mezuge is placed in small panels from a sturdy burlap, linen or kapron tissue. Each package is shifted with wooden drainage grid. Under the press tray is substituted with a receiver for juice and a sieve for separating large particles.

Prozzcess need to be slow to get the maximum amount of juice. With quick pressing, very turbid juice flows, and, moreover, the canvas may not withstand pressure. At the first stage, the juice flows without pressure - this is juice samonek. When the whole juice is departed, the pressure periodically increases, turning the press head for 1-2 turns. When the release of the juice stops, the head turns away, and the mezu is unloaded.

Table 2 . Content juice in fruits and berries and exemplary product output from 10 kg of raw materials

Pthe dust of pressing in the cake remains up to 10% of juice and many valuable substances. They can be removed by the bay of water with water. 10 liters of mezgi take 1 liter of water, stirred and after 3-4 hours are pressed again. The mess of intensely colored berries can be squeezed for the third time.

Extraction of juice in a coil. In it, juice is obtained under the action of steam and hot water. Behind the absence of a special falconer, you can use a large saucepan with a lid, an enameled bowl, a plate, flannel or gauze. At the bottom of the pan put a deep plate upside down, on her - smaller dishes.

Z.attem on the bottom of the main pan pour water - to half the height of the juice collection. A piece of flannels or gauze is tied up at the edges of the pan so that the bag is slightly lowered into the pan. Fruits poured into it. Pan from above are covered with parchment paper and lid. So that the lid fits tightly and did not miss the pairs, the cargo is put on it.

Obtaining juice with robing fruits in water. From solid fruits, and sometimes from berries juice can be obtained by riving them in water. Large fruits cut into pieces, and the berries lay entirely into the enameled pan and poured with a small amount of hot water. Water is brought to boiling on low heat and boils under the lid for a few minutes. Juice is fixed, poured into the dishes, pasteurize and shapple.

Hostess at a notes It is best to warm up juice not on fire, but in a water bath.

Pharely cooled is immediately cooled, placing the container in cold water. Then he is left to stand up for 2 hours, after which the transparent juice is merged with a rubber tube into clean dishes.

FROMoki is stored in clogged glass jars of various capacity in dark basements and cellars at a temperature not higher than 12 ° C.

Lightening juice

FROMfaith-based juice, regardless of the extraction method, has a dark unattractive view, as it contains particles of raw materials from which it is made.

IN Sounds of some fruits (citrus, pears, apricots) and vegetables (tomatoes, carrots, cucumbers) in suspended meat particles are valuable and the necessary organism of vitamins and substances. Their removal reduces the value of the successes. At the same time, the juice from grapes in addition to the Muti contains a significant amount of hard-soluble wine stone dropping during storage. Therefore, grape juice must be lightened to give it an attractive appearance and transparency.

IN Depending on the production technology, juices are divided into unrepaired, clarified and juices with the flesh.

Natural unrefined juices - Fresh-free juices from one type of raw materials without adding sugar with the presence of particles of fruits or vegetables, of which they are cooked. Compared to clarified juices, they have a darker and muddy look. On the other hand, unrefined juices are richer by vitamins and minerals.

Natural clarified juices - Transparent, attractive juices that have passed the process of clarification by filtering or sludge with the subsequent removal of the sediment. The clarified juices on taste and nutritional value are inferior to the inadequate, since some of the taste and aromatic substances are removed when lightening.

Natural juices with flesh. By chemical composition and taste quality, juices with the flesh are most valuable. For the preparation of these juices, fruits and berries rich in insoluble in water are taken. Juices with pulp can be like sugar, so without it. Boiled fruits wipe through sieve, colander, etc. canned juices with pulp just as natural. During storage, juices with pulp can be divided into two layers (juice and flesh), so before use they must be carefully shaking. Preserving juices with pulp better in small banks so that their contents are used for one reception.

IN Home conditions juices can be lit in two ways:

Accelerated clarification. Fresh-heated juice with a large amount of suspended particles are filled with a boiled flannel or folded in three or four layers of gauze. The saucepan with juice put on fire, heated to 75-80 ° C and at such a temperature are kept 3-4 minutes.

It is best to warm up juice not on fire, but in a water bath. Heated juice is immediately cooled, placing a container with juice into cold water. Cooling juice is set up 2 hours, removed from the sediment, overflowing into clean dishes with the help of a rubber hose, after which thermal processing is carried out.

Lightening with long exposure. This method of clarification is considered better, since the resulting juice with long-term storage does not turbulent. The clarification occurs naturally with a long excerpt of the preheated juice.

For clarification, fresh-heated juice is quickly heated to 90 ° C, three-liter or decider banks are spilled in boiling water, clocked with boiled covers and put it in a cold dark place. At a temperature of 2 ° C, the sucks lasts 2 months, at a temperature of about 15 ° C - up to 3 months. Sanding juice is removed from the sediment using a rubber tube into a clean bank, after which the heat treatment of the juice is carried out.

Thermal treatment of juice

Plodium-berry juices - sour Wednesday, so mold and yeast can develop in it. Harmful bacteria in an acidic environment are not developed. Yeasts live at a temperature not lower than 8 ° C both when accessing air on the surface of the wandering juice, and in the juice itself. Most of the types of yeast dies at a temperature of 65-70 ° C, and their disputes - at a temperature of 70-75 ° C.

Pforess is more resistant to elevated temperatures, but can only develop in the presence of air oxygen, so it is formed on the surface of the juice.

IN Home Conditions to protect the juice from damage can be heated. At the same time, to preserve the quality of juice, the temperature should be minimal.

IN There are almost no vegetable juices (about 0.2-0.3%), insufficient acidity is also characteristic of juices from pears, cherries, apricots, peaches and mulberries. In such a medium, the toxin of botulism can be accumulated in such a human life, which perishes only at temperatures above 100 ° C. This temperature at home is difficult to get. Therefore, vegetable juices should be acidified before heating.

FROMoci should be protected from long-term contact with air so that oxidative processes do not occur in them, the vitamins did not destroy and the color did not change. Therefore, the entire process of production of juice - from collecting raw materials to canning - should occur as quickly as possible.

Preservation of juices with heating sterilizing effect depends not only on temperature, but also from juice acidity. In an acidic medium, microorganisms die faster and at a lower temperature. Therefore, for fruits (apples, quince), berries (lingonberry, cranberries) and vegetables (rhubarb, tomatoes, sorrel), the juice of which has a sour reaction, the sterilizing effect is achieved when heated to 100 ° C. This method is called pasteurization.

Pasteurization - One of the best methods of canning, as it provides the ability to minimize the loss of vitamins and unwanted changes in taste and appearance of juice. At home, the juices in the water bath pasteurize. To do this, take a tank or a saucepan, which can fit several cans with juice. On the bottom of the container, a wooden grid with a height of 2.5-3 cm and covers it with a web. Then pour water. If the banks are clocked with metal covers, the water is poured with such a calculation so that its level corresponds to the level of juice in banks. Banks clogged with clamps can be immersed in water almost to the edge of the neck. It must be remembered that banks should not come into contact with the metal parts of the container.

So that glass jars do not burst, the initial water temperature should not be above the temperature of the cans with juice. The method of pasteurization can be preserved juices in any glass container. When preserving in fine containers, the juice heated to 85 ° C is poured into a sterile container. Banks are not torn to top 1.5 cm, and bottles are 2 cm. The dishes filled with juice are covered with boiled covers or plugs and installed in a pan with water heated to 50 ° C, to a stand. Water is heated to 85 ° C and support this temperature during the entire pasteurization time.

The duration of the pasteurization of half-liter cans and bottles - 15 min., Liter - 20, three-liter - 30 minutes. The beginning of pasteurization is counted from the moment of water heating to 85 ° C. The temperature is monitored using a thermometer. After the end of pasteurization, the cans with juice are removed by the holder, clog and put up the bottom, the bottles are laid and left for cooling. Corks in bottles after cooling are poured with paraffin, wax or resin.

Sterilization - thermal processing at a temperature of 100 ° C and higher to destroy all microorganisms, including spore-forming. The duration of sterilization depends on the chemical composition of the juice and the size of the container. The lower the acidity of juice, the more time sterilization. Therefore, specific thermal processing modes are shown below in describing the production of specific juices.

Sterilization is carried out in a suitable metal container, for example, in a saucepan in which several cans can be placed at once. At the bottom of the sterilizer (pan) put the grille or lay out with a smooth thick layer fabric so that the banks are not cracked when water is boiling. The water in the sterilizer is heated to a temperature of 15-20 ° C above the temperature inside the cans. Then the cans covered with covers are placed in the sterilizer, leaving the gap of 5-10 cm between the banks themselves and the walls of the pan.

To preserve the high quality of juice, it is necessary to quickly bring water to a boil. In the process of sterilization, the heating source should be weak, but sufficient to maintain the water temperature in the sterilizer. Haising a preservative product in a sterilizer at home is most often carried out at a boiling point of water. In cases where the temperature is needed above 100 ° C, a table salt should be added to the water.

Re-sterilization is carried out for lightening juices, as well as for low acidity juices, where disputes of microorganisms may develop.

At the first sterilization, mold, yeast and microbes die. During the shutter speed after the first sterilization, the spore forms of microorganisms remain in the juices in the juices germinate in vegetative and during secondary sterilization are destroyed.

For re-sterilization at home, it is necessary to pre-cover the banks and put on the lids special clamps or clips, so that the lids are not broken from the cans during sterilization. Clamps (clips) do not remove to complete cooling cans after sterilization.

Hot bottling - This is a special type of sterilization of pre-boiled or reduced to boiling juices.

This method can be preserved tomato, grape, cherry, apple and other juices. The juice temperature before filling must be at least 96 ° C. The juice is heated to boil, they immediately poured into a sterile heated container and clocked.

2- and 3-liter jars with hot acidic juice accumulate enough heat to complete the sterilization process.

Plugging cans with juice. Before removing the jar from the sterilizer, it is necessary to free up the desktop from excessive dishes in advance, cover it with a cloth or put a wooden board and carefully put banks with juice. You can not put banks on the cold surface, as the glass can burst.

D.a variety of sealing machines are applied to a sealer clogging of cans.

E.if the blockage is produced by glass covers with rubber pads, the cans are tightly closed with these covers and are completely immersed in hot water for sterilization.

ABOUTcreation of jackets with juice is carried out in a natural way outdoors at room temperature. Closed banks, as a rule, immediately turn over the bottom. At the same time, the lid of the cans from the inside and the air located in the jar additionally warmers. Banks in this position are left to complete cooling, then put it on storage. When preserving the hot filling method, the dishes with juice are laid horizontally for 10 minutes, covering a dense cloth.

Swimming of juice

N.the central juices often have various flaws of flavor and taste. To eliminate them, the juice bathes. This word is called mixing two or three or more types of juices in order to obtain better (in taste, aroma, color and other indicators) of the product. Not only the juices of different species are bathed - for example, apple with rowabinov, but also the juices of different varieties of the same species.

FROMoaks of currant, cherries, plums, black-like rowan and some others often contain many acids and extractive substances, so they are mixed with less acid, for example, pear, apple, cherry and so on.

FROMoaks of such berries like cherry, raspberry, blueberries, cranberries, black currant, black-like rowan, etc., differ not only intensive color, but also a very strong aroma. They are recommended to be mixed with less fragrant and unpainted juices - apple, pear, roasted, etc. You can bury the juices in order to enrich their biologically active substances, and first of all with vitamins. Swim juices better before pasteurization, but dilute with water and sweeten - before use.

D.to reduce the acidity of juices from black currant, gooseberry, plums are mixed with juice from apples, cherries, Irgi. In some weakly acidic juices, lemon acid (2 g per 1 l of juice) are placed to improve taste.

D.for people suffering from diabetes, juices sweetened before pasteurization sorbitol or xylitol. Elderly people and all who need food with reduced calorie can be added to Sakharin juice.

ABOUTwarrins, such as carrots, celery, beets containing a small amount of acids, in order to avoid the development of hazardous bacteria, it is necessary to bump with acid fruit-berry juices before canning. Especially good for this purpose juices from cranberries and lingers, which contain natural preservative - benzoic acid. Vegetable juices can be acidified with citric acid (5-7 g per 1 l of juice).

IN Depending on the type of raw materials, the composition and appearance distinguish the bluled juices light, with the flesh, fruit-berry-vegetable with flesh. With sugar bathed light juices.

Baked light juices. Many batting options. It all depends on the available opportunities and natural conditions. Naturally, in the southern regions, the choice of fruits and vegetables is much more than in the northern.

ABOUTbig juices are bumping from:

botanically related fruits: Cherries and cherries, apricots and peaches, alchi and plums, strawberries and raspberries, currants and strawberries, etc.

botanically non-unreliable fruits: Apples and cherries, apples and sea buckthorn, sea buckthorn and apricots, etc. M.it is possible to obtain mixed fruit and vegetable juices with sugar syrup or without it.

ABOUTit is nobility for swimming juices from fruits and berries with red or close to her painting - raspberries, cherries, red and black currant, blackberries, blueberries, blueberries, cranberries. In addition, the cherry, black and red currants have not only a pleasant color, but also a pleasant specific aroma. Therefore, the juices of them can be mixed with less painted juices with low-spoiled aromas - pear, isvov, apple, from the gooseberry and Irgi.

D.ascorbic acid in tablets (1-2 tablets per 1 liter of juice) can be added to the increase in the content of vitamins into clarified juices (1-2 tablets per 1 liter of juice).

Primiric composition of bluing juices (indicated the ratio of component parts):

• cherry Cherry - 5: 3
• pear-apple - 4: 1
• vintage apple - 3: 1
• apple-grape - 4: 1

M.it is free to mix more than two types of juice. Multicomponent swamped juices satisfy every taste. The most common of them:

• apple-Alychovo-peach - 0.5: 1.5: 2
• apple-pear apricot - 2: 1: 1
• apple-pear-sea buckthorn - 2: 2: 2
• apple-pear-black-hearthorerhrodein - 3: 1: 2
• apple-strawberry-plum - 5: 2: 2

Juice cooked from apples at home is an excellent source of vitamins. Such juice can be reduced freshly prepared or preserved, it can be the basis for the preparation of all kinds of drinks and even desserts. This delicious and fragrant juice has only one drawback - not very attractive color, which is very different from the color of the shop juice. But it is possible to lighten it - and then it will become transparent. And it is not necessary to use special equipment or some supplements that are harmful to health.

Cooking juice

First of all, you need to choose apples from which you will cook juice. You can use the fruit of one variety or mix different things - it will create a more harmonious taste that you like. For the preparation of juice, you can use not only vulnerable varieties, but also "Dichka". But keep in mind that the latter has several tart taste, so adding it is in a small amount.

Here is a slight hint that will help determine the taste. To sweet varieties of apples belong:

• Golden;
• Fuji;
• Red Delishes;
• Gala.

Acid varieties:

• Granny Smith;
• Seven;
• Jonagold.

For the preparation of juice, you need those fruits without spots, traces of rot or any damage. They need to rinse well, dry, and then remove the fruits.

Apple juice can be prepared on the juicers of various types. It can be an electric juicer (centrifugal or auger), pressure cooker or manual press.

Juice, which is obtained at the first annealing is the most valuable because it contains a large amount of vitamins. But in the cake, which remained, also contains a lot of juice. Especially in cases where you use the electrical juicer of small power. Pour water cake in a ratio of 10: 1.

Let the mixture be mixed for several hours. Now it needs to skip again through the press. Of course, the drink will turn out weaker. But if the juice after the first press seems too saturated or concentrated, you can dilute it.

Lightening juice

Immediately need to say that at home you can hardly have to create juice similar to a packaged. But it is more transparent to make it possible.

Let fresh-heated juice be mixed for a while. Only after that it needs to be strain (you can use a gauze folded in several layers). Filtered juice overflows into the pan and then brought to a boil on a water bath. Foam, which will be formed during boiling, you need to clean.

Wait about 5 minutes, and then remove the saucepan from the bathhouse, then immediately put it in a cold water container for a couple of hours. You will see that the drink was smelled. The upper light layer must be carefully drained into another container so that the brown turbid precipitate remains at the bottom.

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There are many different ways to keep apples for the winter. From summer varieties you can make mashed potatoes, jumped, they are also dried. Such fruits are not very suitable for juice, it is so distinguished by a small amount of moisture. For this reason, it is best to use late varieties that are much more comfortable. And, of course, it is advisable to let your handle, home apples, although you can choose and good stores. And now we will look at how to roll on your own and how to keep it for the winter.

general information

Many can remember how in the nineties of the last century, they dragged with daches and shops with apples in their apartments and turned the latter for some time to canned workshops. Considering that on sale there was one grade of fruit, they prepared, most often, juice of one variety - from 30-40 liters. Now it has come such a time that you can buy everything inexpensively, but the habit of harvesting the incroceance of vegetables and fruits remained, except that not in such enormous quantities. After all, no shopping buy will never replace the real apple juice with his own hands.

For the winter, this is a very useful product, and for children and for adults - especially those who are engaged in mental labor and leads a sedentary lifestyle. Of course, the process of harvesting juice is not fast and not the easiest, but it is worth it. Especially since modern equipment will provide maximum help. We proceed directly to the story on how to roll apple juice.

The first preparation of apple juice

We will need: juicer, apples, covers, banks, noise, gauze, rolling machine, tweezers, thermometer for conservation. We post a step-by-step recipe:

Another option of routing fresh apple juice

Modern cooking offers us not one way to perform the task set before us. The total in them is only what you need to carefully choose fruits: they must be not damaged and necessarily mature. The proportions and ingredients depend on the desired result and from the variety of apples. You can easily prepare the juice clarified and with the flesh. To get an unforgettable aroma of the drink, adjust, combine at your discretion various varieties of fruit. Thus, there is a possibility to get absolutely new tastes that could surprise even very demanding of people drinks.

Specialists in this industry argue that it is incorrectly to harvest the juice using only weakness apples, as the result of such work, to all of the time, will not meet the desired quality requirements. The most favorable varieties for cooking are: Georste, Anis, Titovka and Parmers Winter. If you are interested in how to roll apple juice after juicer in other ways, the following information is for you.

Pasteurization

Dolki fruits squeezed into the juicer, the resulting liquid drain into enameled or glass dishes. To prevent oxidation and further darkening, it is desirable to add some lemon juice. We will need a big saucepan. After pressing the future drink from the dishes, we break, not heating, by banks and cover with covers. We put them in a saucepan and pour warm water to the neck. Heat the water to a temperature of 85 degrees, reducing the fire and, maintaining the temperature, the time depends on their size: 20 minutes for one-and-and-liters and 30 minutes - for two-three-liter. With the help of a folded several times, a towel or thick taps gently take the hot banks alternately and immediately roll them up. Mastered another way how to roll apple juice.

Recipe for apple juice without juicer

Natural and tasty drink can be obtained without much effort and without juicer. We will need fruits with light pulp and necessarily sour taste. In this case, sugar and water will not need. We cut the fruits into several parts and skip through a snowar or meat grinder.

The resulting flesh is pressed with the help of gauze, the remaining mezu is sent to the water filled with water (a ratio of two liters by 10 kg), soaked for six hours, heating and press again. Go to the next stage. Cook a drink: Liquid heating to 80-90 degrees, withstand five minutes and spread to banks. The covers are boiling in a water bath and ride the resulting nectar. At home can be prepared without pasteurization, slightly increasing the temperature of the water for boiling cans. In this case, for additional sterilization, they need them, rolling with covers, flip upside down. Apple juice for the winter is ready.

Juice recipes with sugar and flesh

If you want to prepare nectar with sugar, then the technology is similar to the previous one, only at the second stage take 70% sugar syrup and add to juice. Syrup can be obtained from a secondary juice, or from sugar. The proportion is as follows: one liter you need a hundred gram of sugar and 150 ml of syrup. Now we describe another option of how apple juice is made. The recipe for the drink with the flesh: we skip the fruit through the meat grinder two or three times, moreover through a fine cell. It is necessary to prevent darkening of the outgoing mass, for which they add ascorbic acid into it.

The ratio is the following: 10 kg of fruit need 10 grams of acid. You should already know well how to rode apple juice properly, do not forget to pasteurize it. By the way, the resulting mass will be more crushed and homogeneous, the juice will be tastier, and its storage is longer.

Another way to cook apple drink

The juice from the apple can be prepared in a hooker, but since in this case you need to have equipment of good quality and certain skills, we will not describe the process. Just clearly do everything according to the recipe and strictly withstand the temperature mode, and everything will turn out. With our next way, we will use and you will learn how to cook and how to roll fresh apple juice in this case. Let's do it quickly and easily. To improve taste and colors, you can combine our drink with blueberry, grape or black-row-rowan juice. The necessary products: Apples, as desired - Sand Sugar, and for washing cans - Food Soda. Necessary dishes: Juicer, pan, colander, metal covers, Glass jars, Swimming machine.

Cooking juice

Cooking apple juice. Recipe next. My fruit, cut and skip through the juicer. We give a pressed juice to stand, then filter in two or three layers of gauze.

The resulting drink is poured into a pan and bring up to 95 degrees on high heat. At the same time, we remove the foam constantly, tightening the juice. Again, fix the hot drink through the gauze and bring almost to the boil. Spill in banks and ride. Then upside down - and on cooling. Well, weighing how to roll apple juice, we will get a very useful drink in the winter, which, due to potassium, normalizes cholesterol in the blood, contributes to the removal of radionuclides. Apple unloading days will help with obesity.