Apple juice cooking recipe at home. How to close apple juice at home

  1. Production of home canned juices.
  2. Preservation of apple juice.
  3. Recipe for canning apple juice from a juicer
  4. Apple-carrot juice without pulp
  5. Apple juice recipe with pasteurization
  6. Tomatoes in apple juice
  7. Apple-pumpkin juice with lemon
  8. Apple juice from a juicer for the winter (video)
  9. Apple juice preservation process


Humanity has been preparing food for food since ancient times. It is very a pity if good and juicy vegetables and fruits will disappear. Replete with them in the season of ripening, so I want to eat familiar taste and in winter.

Today, among many housewives it has become popular to make winter harvesting of juices at home. They are much more useful from a variety of industrial juices, because they are prepared without any preservatives and dyes. Juices home made do not require the addition of flavorings, various sweeteners and additives chemical composition . Although, unlike juice homemade they can be stored for a very long time. But, the hostesses were not in debt and came up with the preservation of freshly squeezed juice, for longer storage.

Production of home canned juices.

In order to get a quality product, you must thoroughly rinse the selected fruits or berries. For juices choose ripe, sometimes slightly overripe fruits of all sizes and shapes. Fruits should not have rot or mildew, and wormhole fruits will not work either. Then squeeze the juice out of them by pressing.

Before squeezing large fruits of fruits or berries should be cut into small pieces. Squeeze out or hand press or electric juicer. If the spinning is done by hand press, it will be necessary to filter the juice, since there will be a lot of pulp in it. Ready squeezed juice should be heated to approximately 80-85 degrees in an enamel pot, then strain and pour into glass jars. The juice poured into cans is sealed with tin lids and put in hot water that has a temperature of 85 degrees for pasteurization. Pasteurization lasts about 20 minutes. If the juice is made from fruits sour variety then it adds a lot of sugar to sweeten.

Preservation of apple juice.

In almost every garden there are apple trees and not one or two, but several trees. Even from several apple trees you can harvest a decent crop. But what to do with them, what to do? If the apple pies have already been eaten by everyone, the jam is ready, the compotes are made two years in advance, and there are still a lot of them. Do not lose the good that nature has generously presented. Only one way out - juice preservation.

But, not everyone knows how to conserve. Apple juice right. First, you need to know that the best juice is juice from sour-sweet apples. Squeeze the juice can be a juicer or a press, even a meat grinder.

First, wash the juice jars and sterilize each of them with hot steam for about 15 minutes.

Squeeze out the juice from apples in any more suitable way and pour the whole into enameled ware. If necessary, add sugar to taste. Then bring to a boil, but do not boil. Juice is poured into cans and sealed with pre-boiled metal lids.

The finished canned jars of juice are turned upside down and covered with a warm blanket. When the wrapped jars are completely cooled, they are turned over and put into prepared storage space. winter blanks . Juices preserved in this way can be stored for up to two years.

According to their taste not inferior to the store. On the contrary - it does not contain harmful additives, which makes it many times more useful. You can make it from different varieties of apples. At the same time, sour and astringent fruits must still be abandoned, since the prepared juice from such fruits is not very tasty and can cause heartburn.

It is very important to choose juicy fruits, because the amount of juice obtained directly depends on the juiciness. Apple juice can be harvested using a juicer or a home juicer. We want to offer you some recipes for making apple juice. Choose the one that you like best.

Apple juice at home .

- apples
- sugar

1. Wash fruits, cut out damaged areas with a sharp knife.
2. Cut the fruit into several pieces.
3. Put the sliced ​​apples in pieces in a home juicer, squeeze.
4. Drain all the liquid obtained into a glass or enamel container.
5. Squeeze the juice from the pulp, strain into a clean pan through cheesecloth.
6. Put the pot on the fire, taste the drink. Add sugar if necessary. The three-liter jar will take about 3 tablespoons of sugar.
7. Stir the liquid, boil, remove the foam.
8. After a couple of minutes, pour the drink into clean sterilized jars, twist with metal lids.
9. Wrap a blanket, leave to cool. Top bottom can not be turned. ready!


Apple juice at home

with pulp.

Apples mince several times (2 or 3 will be enough). So that the fruit juice does not darken after the first passage, add a small amount of ascorbic acid (10 kg - 10 g). Store apple drink will be better if the mass will turn out homogeneous and fairly crushed. Next, pasteurize the juice, roll into the container.

Next, pasteurize the juice, roll into the container

Apple juice does not necessarily roll into the banks. However, it is better to use it in this case immediately after preparation, so that it does not lose its useful properties . Since there is a lot of acid in the juice, drink it through a straw so that it does not cause damage to the enamel. If you want apple juice to benefit your body, you need to drink it regularly, and not occasionally. Half a glass a day for one or two months - and you will feel much better. Read more about harvesting juice at home.

Apple fruits are rich in dietary fiber, potassium, ascorbic acid, polyunsaturated fats, a number of B vitamins, phosphorus, calcium and iron. Drink from apples is useful for baby food, since a large amount of sugar is not used to make it. The juice of these fruits has a positive effect on the body of people with problems with the cardiovascular system, iron deficiency anemia, diseases associated with digestion, hypertension and atherosclerosis.

Apples are used for canning. different varieties and degree of maturity. In addition, there are blanks, where vegetables, for example, canned tomatoes with apples or in apple juice.

Recipe for canning apple juice from a juicer


  • ½ kg of granulated sugar;
  • 5 kg of apples.


  1. Wash apples, dry and cut into several pieces;
  2. Use a knife to remove damaged and overripe skin;
  3. Cut a piece of fruit from the fruit. If seeds are not removed from the fruit before canning, the juice will ferment over time, and its taste will spoil;
  4. Put the apples in the juicer. Remove copious foam from the resulting juice with a spoon or remove it during cooking;
  5. Pour the juice into a suitable cooking utensil and put on a small fire;
  6. Bring apple juice to a boil and turn off the stove immediately. It is impossible to boil the preparation, in order to avoid the loss of trace elements contained in fruits;
  7. If the apples are too sour, add the required amount of granulated sugar. If the juice is sweet enough, the addition of sugar can be completely eliminated;
  8. Prepare bottles or cans. To do this, sterilize them with steam or place jars for 10 minutes in the oven (no pre-heating is required), sterilization is also possible. microwave oven within 3 minutes;
  9. Pour the juice into warm bottles and close the lids;
  10. A cellar or cellar is ideal for storing the workpiece. If not, you can store fortified drink in any cool dark place, for example, in the pantry.

Steam sterilization is ideal. If for some reason such a method is impossible and oven sterilization is chosen, the temperature should be set to 120 degrees. When sterilizing in a microwave, the temperature should be maximized.

Apple-carrot juice without pulp


  • 1 ½ kg of carrots;
  • 5 kg of sweet and sour apples;
  • Sugar.


  1. Carefully wash the fruit, remove the skin with a knife;
  2. Rinse carrots well with a hard sponge or brush;
  3. Skip the apples through the juicer. The foam that appears does not remove, but left to seal;
  4. Put carrots in the juicer. The resulting carrot juice skip through several layers of folded gauze. This is necessary to clear the juice of unwanted pulp;
  5. Remove the foam from the apple juice and just like carrot, pass it through cheesecloth;
  6. Pour carrot and apple juice in one bowl, mix well and put the pan with the mixture on the fire;
  7. If the preform turns out to be too acidic, stirring well, add sugar. Make the mixture homogeneous;
  8. Heat the juice to a temperature of 90 degrees. When the sugar is completely dissolved, turn off the heat, not bringing the juice to a boil. It is necessary to pay attention to the appearance of bubbles in the pan. When their formation begins, the stove can be turned off;
  9. Sterilize jars or bottles for juice in a convenient way (for example, in an oven, microwave, or using steam). Preservation also implies the sterilization of the lids;
  10. Pour the juice into dry bottles and tightly close the lids;
  11. Turn the cans with the juice upside down to check how tightly the cans were rolled up;
  12. Wrap the juice with a warm cloth or blanket. Put the workpiece in the fridge or a cool pantry.

Apple juice is a drink with a strong concentration. To avoid problems with digestion, the juice must be diluted.

Apple juice recipe with pasteurization


  • Apples with a peel of a light shade.


  1. Fruits sort, wash and dry with a towel;
  2. Cut the fruits into slices, put in a juicer and squeeze the juice from the apples;
  3. Pour juice filtered through cheesecloth to enamelware;
  4. Put the saucepan on the juice on medium heat and heat until bubbles appear (approximately 85 degrees);
  5. At this temperature, heat the apple juice for five minutes;
  6. Sterilize the jars in a water bath, boil the lids for them;
  7. Pour the juice into jars (or bottles), close the prepared lids;
  8. In a separate saucepan, heat the water to 60 degrees;
  9. Set jars of juice in this pan and pasteurized at a temperature of 80-85 degrees. The duration of pasteurization depends on the capacity of the cans. Within 12 minutes, 0.5 liter containers are pasteurized, liter - 15 minutes, 3 liter - 20 minutes;
  10. Pasteurization cans should be tightly closed and set back in the same container;
  11. Remove the pan from the heat, remove the lid from it. In this form, subject banks with juice to cool.

It is useful to drink some apple juice between meals or before meals.

Tomatoes in apple juice


  • 2 kg of selected tomatoes;
  • 1 l apple juice;
  • Sugar and spices optional;
  • Salt - 1 tbsp. l


  1. Rinse the tomatoes thoroughly and cut the stems out of them;
  2. Place whole or sliced ​​apples in the juicer and make juice;
  3. Put the juice on the fire, add salt and, if the mixture turns sour, add granulated sugar. Boil;
  4. Put the tomatoes in the prepared jars and pour boiling apple juice;
  5. If you wish, you can add a fragrant flavor to the harvesting, putting greens and spices in jars;
  6. Heat water in a separate saucepan;
  7. At the bottom of the pot set the banks and bring to a boil. The process should take about 8 minutes;
  8. Tightly seal the workpiece covers, put in a dark place.

Apple-pumpkin juice with lemon


  • Apple fruits - 1 kg;
  • Peeled pumpkin - 1 kg;
  • Granulated sugar - 1 glass;
  • Citric acid - 10 to.


  1. In the juicer to cook pumpkin juice, and then apple. The juice of apples, passed through a juicer, can quickly darken. An unpleasant brown color is due to the fact that the iron contained in the fruit is oxidized, coming into contact with air. To avoid this phenomenon, you can add a little lemon or citric acid in the juice;
  2. Pour the juices in one bowl, add sugar and lemon;
  3. Bring the mixture to a boil and cook for 10 minutes, stirring continuously;
  4. Pour into clean bottles for juice, tightly close the lids, let cool;

Store in a closet or other cool place.

Apple juice from a juicer for the winter (video)

Apple juice, despite the mass of useful qualities, has several contraindications to the use. The amount of drink consumed per day should not exceed 1 liter, so as not to provoke the appearance of allergic reactions. People with increased acidity of the stomach and other diseases of the gastrointestinal tract should stop consuming concentrated apple juice.

For apple juice, choose ripe apples, juicy non-acidic varieties.

The conservation process will require:

- cans for 1, 2 or 3 liters and covers;
- seamer;
- two small pots and a stand for sterilizing cans;
- towels or large napkins;
- glass or enameled container for collecting juice;
- enameled container for pasteurization of juice;
- enamelled dipper for pouring juice into cans;
- seamer;
- detergents or baking soda for washing cans;
- a blanket or blanket for wrapping cans of juice.

Apple juice preservation process

Selected apples for juice, wash in a deep bowl, after washing, transfer to another bowl or pan. Let the water drip from the wet apples.

Wash the jars outside and inside with detergents or baking soda. Rinse them thoroughly and place them down onto the towel spread out on the table, letting it drain.

Install and connect the juicer. Suitable electrical or mechanical. You can use the press. Place an enamel container under the juice groove to collect freshly squeezed juice.

Cut the apples into quarters. It is better to remove the stem. Clean the spot-stained spots or spoiled when apples fall to the ground. Cover sliced ​​apples with a towel or napkin. Work quickly, because apples tend to oxidize rapidly in air.

Start squeezing the juice. Follow the instructions for the juicer. In a standard juicer, lay apples cut into quarters in a tray, press down with a special plate and squeeze the juice.

Put the collected juice on the stove in an enamel pan and heat to a temperature of 70-80 degrees. Fill a separate small saucepan halfway with water, bring to a boil and lower the lids to roll the cans into boiling water, turn off the heat in a minute or two.

While the juice is heating up, place a small saucepan with water and a stand to sterilize the cans on the stove. Place the jar on the stand and hold it for a couple of 1-2 minutes until the jar warms up and becomes transparent from the condensate flowing on the inner surface.

Place sterilized jars on a dry table surface or with a dry towel, neck up. As soon as the juice warms up to a temperature of 70 degrees, turn off the stove and proceed to pouring the juice into banks.

Place a jar on a flat surface, preferably on a stool. Fill the juice with a scoop, cover with a sterile cap and roll up with a sealer. Put the rolled up jar on the floor covered with a blanket. To do this, turn the jar upside down. Cover the jar with a blanket on top.

Proceed to spill the juice in the next jar. And so on until you process all the juice. The blanket cans can be removed after 24 hours. Transfer the cooled jars of juice to the cellar or storeroom.

If desired, and the presence of other berries and fruits, herbs (mint, lemon balm) in the finished juice before sterilization, you can add sprigs of mint or lemon balm. You can also add berry juice. Berries fit chokeberry , plums, grapes, pears, pumpkin.

But what to do with them, what to do?