How to make canned apple juice

The traditional recipe for apple juice for the winter through a juicer and its variations will allow you to preserve for a long time the unsurpassed aroma, fresh taste and beneficial properties of crunchy and juicy autumn fruits. Concentrated, completely natural nectars are very pleasant, without chemicals or dyes. The preparations are stored for a long time due to the tannins contained in them.

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Traditional option

Homemade juice is much nicer and healthier than store-bought juice. You can be absolutely sure of the quality of the ingredients and regulate the sweetness and richness of your drinks.

Ingredients for 1 jar with a capacity of 3 liters:

3 kg of dense autumn apples of the “Antonovka” type;
half a glass of sugar (can be changed).

Step by step cooking method:

Rinse apples that are firm and without rotten damage thoroughly under running water to remove debris and dirt.
Cut the fruit into quarters, cut out the middle and any damaged areas. It's better to leave the skin.
Scroll the pieces through an auger or electric juicer.
Pour the resulting aromatic liquid into a convenient basin.
Place the container over the fire and wait until foam begins to appear on the juice. It should be removed with a slotted spoon, turn off the heat and wait until the foam floats to the surface again.
If you skip this step, the foam will sink and become sediment at the bottom of the jar.
Adjust the acidity of the juice with sugar at your discretion.
Read also: Dried berries, PoleznoFF, dried cherries, in a jar, 60 g
Place the juice back on the stove and heat until bubbles begin to appear in the pan.
Immediately turn off the heat, pack the hot nectar into sterile bottles or pour into a bottle.
Close the neck tightly with a lid, turn it upside down and leave under a warm blanket for slow cooling.
The product will be concentrated, so it is better to dilute it with boiled water before drinking.

If you want more juice to be released from the fruit, you should choose apples with a light green color.

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With honey

A bright and aromatic drink with soft honey notes - a storehouse of minerals in winter. The workpiece acquires an amber hue and a pleasant velvety texture. It is necessary to make sure that household members do not have allergies to honey.

For a 2-liter jar you need to take:

up to 1 kg of slightly unripe apples;
100 ml liquid real honey;
½ cup granulated sugar;
1-1.2 liters of filtered water.

Step-by-step cooking process:

You should completely wash the fruits, remove the seeds, and squeeze the juice out of the pulp.
The degree of density in modern models can be adjusted.
Combine the juice with filtered water, add sugar and pour in honey.
Boil the container with the juice over low heat for 5-7 minutes, cover with a lid and let stand for 2 hours.
Re-boil the drink, pour into a container scalded with boiling water and roll up with metal lids.

Store canned food in a cold cellar.

In a slow cooker

The process of preparing apple juice in a multicooker is accelerated, while the device retains most of the vitamins, because the juice is simmered in a sealed bowl with static, widespread heating of the working area.

Product set:

3 kg of apples with a crispy texture;
200 g granulated sugar.

You need to cook apple juice at home in the following steps:

Squeeze out fresh juice from washed ripe fruits without damage and place them in the multicooker bowl.
Set the “Soup” option on the dashboard, continue boiling the juice for 5 minutes, adding sugar.
Distribute the rich drink into jars, roasted in the oven.

Roll up the lids and cool under a blanket.

Freshly squeezed apple juice: benefits and harms for the body

Freshly squeezed apple juice contains a wagonload of vitamins, micro- and macroelements that are so necessary for our health and longevity. It’s not for nothing that there is an expression: “one apple a day and you’ll be healthy.”

Have you ever counted how many apples fit in a glass of freshly squeezed drink? But not everyone can eat this ten at a time! And drinking is easy! The obvious benefits of such a drink will not keep you waiting long:

Antioxidants help the body work harmoniously and fight harmful bacteria;
The enzymes contained in the compote promote good functioning of the gastrointestinal tract;
Flavonoids in apples improve the functioning of the cardiovascular system and strengthen the walls of blood vessels;

Apple juice can be harmful if:

The person suffers from type 1 diabetes;
Allergic to apples;
Problems with high stomach acidity can also lead to an exacerbation of the disease after consumption.

Apple juice is definitely beneficial. Preserving its benefits for the winter is very simple - roll it up in a jar. Use my recipes and secrets and be healthy.

Clear green apple juice

Pleasant-tasting, real juice without artificial sugars comes from crispy green apples. The drink is universal: you can drink it pure, dilute it with boiling water, or prepare desserts based on it.

Required:

3 kg of green apples.

Recipe for apple juice for the winter using a juicer without sediment:

Pre-prepare sterile containers and boil the lids for 5 minutes.
Wash the fruits thoroughly, cut each into 4-6 slices, cut out the stems and seeds from the inside.
Get the juice from the fruit, strain it through cheesecloth to remove all the pulp.
Place the pan on the stove, bring it to 95℃, then turn off the heat, taste the mixture and sweeten it if necessary.
Reheat to 85℃, avoiding boiling.
Distribute into cleaned jars and preserve with boiled lids.

Place the container upside down and cool slowly in the room.

Juice in variety

The recipe for homemade apple juice for the winter can be diversified by adding other fruits to it.

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Sometimes it happens that there are many apples of the same variety, and it is natural that the juice will turn out monotonous both in color and taste. To make the winter more fun, you can use the following additives:

grape. It is enough to add a few berries to the juice when boiling it and the juice will acquire a different shade of taste and color;
chokeberry;
elderberries;
frozen, prepared blackcurrant and yoshta berries.

As a last resort, people tint apple juice with red beets; this does not affect the taste, but the color becomes beautiful. To do this, simply dip a piece of beetroot into the juice while heating, boil it, and then remove it.

Recipe for apple juice for the winter using a juicer with a pear

Moderately sweet, fragrant juice with a harmonious balance of sourness is the key to activity and energy throughout the day. The drink tones, while retaining iron, vitamins and fiber.

Required grocery set:

3 kg of peeled apple fruits;
5 kg of honey pears;
200-300 g sugar.

Juice preparation procedure:

Dry washed apples and pears to remove excess moisture, remove seeds and any spoiled areas.
Grind the fruit pulp into pieces.
Squeeze the juice out of the ingredients using the pulp-free mode, or strain the finished liquid through 4 layers of gauze.
Place a saucepan with juice over low heat and heat, stirring, until close to boiling.
Add sugar and skim off the sweet foam.
While cooking, stir the mixture until the grains are completely dissolved in the liquid.
Boil the mixture for 10 minutes, then fill the container to the top and preserve with boiled lids.

After the canned food has cooled, it is better to put the drink in the pantry for the winter.

Preparing apple juice for the winter

Canned apple juice prepared at home is, of course, not as healthy as freshly squeezed apple juice. But if you compare it with reconstituted, which is sold in special bags, homemade will still turn out to be much better - the beneficial substances are retained in much larger quantities.

Wash the apples in the required quantity, cut into four parts, and remove the core. Pass the prepared apples through a juicer. Strain the freshly squeezed juice through cheesecloth into a saucepan. It must be put on fire and heated, but not allowed to boil. Filter the hot juice through a thick cloth. After this, boil it for 3-4 minutes and pour into jars. Close the jars with lids.

When boiling, foam will form on the juice - it consists of small apple crumbs. It must be completely removed. You can consider that the juice is ready when the foam stops forming - then it should be poured into prepared jars.

If you want to make sweetened juice, you need to take approximately 1 kg of sugar per 3.5 kg of apples. Sugar should be added before boiling.

You can simply preserve natural apple juice and add sugar before use.

Recipe for apple juice for the winter using a juicer with raspberries

To successfully combat infectious colds, apple-raspberry juice is best. It is also commonly used as an effective means of reducing heat instead of jam.

Required:

1 kg of ripe sweet raspberries;
2 kg of elastic apples;
1 glass of filtered water.

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Cooking method in stages:

Squeeze the juice from washed and peeled apples and pour it into a saucepan.
Carefully sort through the raspberries and discard unripe specimens.
Place the berries in a colander and mix a solution of 25 g of salt and 5 liters of water.
Immerse the raspberries in salted liquid 3-4 times in a row to remove dust and small bugs.
Place clean berries in a bowl and press with a pestle.
Pour the berry puree into a glass of water and heat over low heat, avoiding boiling.
Strain the juice from the seeds, mix with apple nectar and heat to 85℃.
Pour the hot mass into sterile containers and seal with boiled lids.

Cool the preparations under a blanket.

For ideal proportions, the raspberry part in the workpiece should be 60%.

Apple juice provisions

Squeezed apple juice is naturally sweet due to the presence of natural sugar. Therefore, sugar is not always necessary for such preparation. You don’t need any more ingredients, but with regards to kitchen utensils, you should stock up on a lot here. To get apple juice for the winter without a juicer, use a fruit press. There are huge industrial, screw and hydraulic presses. At home, any press can play the role of such a press.

There are three types of apple juice canning:

Preparation of warm juice without boiling. This option requires heating the drink to 95 degrees, after which it is immediately sent to jars and sealed tightly.
Preparation of boiled juice. The case under consideration involves boiling the juice for another 10 minutes from the moment of boiling.
Preparation of raw freshly squeezed juice. The name speaks for itself: the freshly squeezed juice is immediately placed in jars. There is one “but”. Glass containers with apple nectar require mandatory sterilization.

There are a couple of options for how to squeeze juice from apples without a juicer. These include: the operation of a pressing unit in an industrial environment or in mass production, the operation of a metal press in a colander or a wooden press in a sieve at home.

Apple juice recipe White filling

Preparation:

Wash and remove greens and rotten areas from 7 kg of fruit. There is no need to remove the peel. Cut into small pieces to make it easier to extract the juice.
Place in a 5-liter saucepan and fill with water to the brim. This much water is needed to prevent the apples from burning.
Boil and reduce heat. Cook for 10 minutes until the apples soften. Turn off the heat and wait for the mass to cool.
Strain the cooled applesauce through a metal sieve.
Pour 500 grams of sugar into the pureed juice and boil again.
Pour juice into pre-sterilized jars and seal. No need to turn over.

Red apple juice recipe

Preparation:

Peel red fruits, cut into slices and place in a jar.
Pour boiling water, cover with a lid and leave for 7 hours. After the specified time, the juice is poured into a saucepan and heated. Sliced apples are removed from the jars and exactly the same fresh ones are placed in them. At this time, bring the juice to a boil and pour into the same jars, but with new apples.
After 7 hours, pour the aromatic drink back into the pan and boil. Add sugar to taste and boil for 10 minutes.
Pour into empty pre-sterilized jars and seal. Turn over, wrap.

A three-liter jar holds 1.5 kg of chopped apples.

Recipe for apple juice for the winter using a juicer with carrots

Carrot-apple drink is rich in vitamins C, A and B. The product is suitable for fans of sports and a healthy diet.

To prepare you will need:

1 kg of juicy carrots;
2 kg of homemade apples.

Step-by-step algorithm of steps:

A bright vitamin cocktail can be obtained only from fresh sweet carrots and seasonal fruits.
Wash the fruits, remove damaged areas and the center with seeds.
Cut the fruits into cubes.
Scrape the carrots or remove the skin with a vegetable peeler.
Cut the root vegetable into semicircles.
Squeeze the juice from the ingredients one by one and mix in a stainless steel bowl.
Boil the mixture for 2 minutes, removing the noise with a spoon or sieve.
Pour the juice into containers and seal with lids.

After cooling slowly under a blanket, move the preserved food to the cellar.

How to make homemade apple juice for the winter with sugar without cooking

With pulp, the canned drink retains all its beneficial properties and vitamins. How to make it as useful as possible? This is my main secret and I will share it with you today.

So, first we need 5-6 kg of apples. They should be juicy and according to your taste – sweet or sour. For greater sweetness, you can add sugar, but no more than two glasses for the same number of apples. Useful and quick recipe step by step:

Wash the apples in water, cut off all dark and damaged areas;
For convenience, cut the apples into pieces;
Extract the juice using a juicer;
Squeeze the resulting cake in gauze or through cotton cloth.
Add a glass of juice to the remaining dry pulp and put on fire.

The main secret. When preparing healthy apple nectar, it is important not to boil it.

Grind the heated cake through a strainer and add to the drink.
Place the juice on the stove and heat it up.
Remove the risen foam with a spoon.
The warmed drink should be tasted after it has been cooled. Hot always seems sour when cooled down.
Add sugar to taste and mix.
When steam comes out evenly from the entire surface, it means that the temperature of the liquid is about 90C and the heating for it will already be sufficient.

Pre-heat the jars for seaming in the oven, or pour boiling water over them. It is better to boil the lids. Pour fragrant nectar into prepared jars and roll up. Wrap the jars in a warm blanket and leave until completely cool.

A drink prepared according to this recipe will retain all the beneficial properties, aroma and taste of apples. Prepare it with pleasure and enjoy it on cold winter evenings.

I advise you to look at apple recipes for the winter:

With apricot pulp

A recipe for apple juice for the winter using an apricot juicer provides the whole family with a healthy drink that can be used as a dessert for baby food.

Components:

3 kg of apples of autumn varieties;
2 kg of large apricots without veins;
a full glass of sugar;
1 liter of water.

Step by step method on how to make juice from apples and apricots:

Inspect fragrant and fleshy apricots, discard specimens with broken shells and wormholes.
Divide the washed fruits into halves and discard the bone.
Squeeze out fresh juice using a juicer. The pulp is easy to use as a filling for pies and pancakes.
Boil syrup from clean water with sugar, mix with apricot pulp.
Boil the mixture for 12 minutes.
Cut the apples into pieces without the middle and seeds, also squeeze the juice out of the pulp and strain it through 3 layers of gauze.
Mix the ingredients, heat the juice to 85℃ and distribute into jars.

Preserve the hot preparation tightly and store it in a cellar or dark pantry.

Apple juice in a juicer for the winter

Cooking apple juice in a juicer is a real pleasure. You just need to prepare everything and wait for the hot drink to be poured into a clean container.

How to cook apple juice for the winter:

apples need to be washed, cored and cut into large pieces;
Place the apple pieces in the top of the pressure cooker;
You need to pour water into the lower part of the juicer structure and you can turn on the stove;
sugar - optional, you can add or prepare juice without sugar;
when the water in the lower compartment boils, the apples will gradually release juice under the influence of rising hot steam, so you can make juice from apples without constantly being in the kitchen. In order for the finished juice to pour out through a special hole in the juice cooker, you need to place a clean glass container under the straw, so that when it is completely filled, all that remains is to roll up the lid.

You can act a little differently and play it safe so that the juice does not spoil during storage before you need to open the jar.

How to make apple juice for the winter:

the juice that has poured into the bottle must be poured back into the pan, into a medium container;
the upper part of the juicer with apples can still be removed;
Add sugar to the juice to taste; you will need very little to improve the taste of the finished drink;
return the container with apples to its original place;
turn on the stove, turn on the minimum heat and continue to warm up the juicer; you should immediately place a clean glass container under the hose, ready to seal;
As soon as the jar is completely filled, you can roll up the juice. This is done simply, you need to place the hot jar on the table, first place a kitchen towel folded in 2 times under the jar so that the hot jar does not slide on the surface;
Place the lid on top of the neck and roll it up in a clockwise direction using a seaming wrench. If you use screw caps, the preparation process is a little easier; you need to screw the sterilized caps on each jar until they stop.

It is better to seal apple juice for the winter in liter jars to make it more convenient to use. If the family is large, then it is best to prepare a healthy drink for the winter in large 3-liter jars.

Where to put the remaining steamed apples? Under no circumstances should they be thrown away; the apples can be rubbed through a sieve to remove the peel, add sugar and boil from the moment of boiling for 30 minutes. The result is delicious apple jam or jam, which can be used as a filling for pies and pies. You can also make a tasty and healthy marshmallow from the apple mass, then you need to boil the mass for 40 minutes over low heat, stirring occasionally. Then pass the hot applesauce through a sieve to remove excess liquid (but there will be practically none left) and place the apple jam on a baking sheet lined with baking paper. The layer thickness is up to 3 mm, then you need to turn the oven on low, open the door slightly and cook the apple marshmallow for 7 hours or a little more, until the moisture has evaporated.

We can say that preparing apples for the winter is an almost waste-free production; only the middle and thin apple peel after heat treatment are thrown away.

With red currants

Simply preparing apple juice at home with healthy black currants will provide a delicious drink for a large group of adults and children. You can make a variety of desserts from the bright preparation: jelly, smoothies, multi-ingredient cocktails.

Components:

2 kg of autumn sour apples;
1 kg of large black currants;
250 ml filtered water.

Process with step-by-step description:

Chop the washed apples, peeled of seeds, into slices and squeeze fresh juice out of them.
Thoroughly peel the blackcurrants, dry them on a napkin and turn them into a puree with a pestle.
Add a little water to the aromatic berry mass and place the container on the stove.
Boil the currants for 3 minutes, cool and pass through cheesecloth.
Separate the saturated syrup from the pulp.
Mix both types of juice, heat, without boiling, to 85℃.
Pack the hot drink in sterilized containers, closing with lids.
Sterilize the jars for 15 minutes and press with a key.

It is better that the proportion of currants and apples in the drink is 25/75%.

Very healthy apple juice with pumpkin - homemade preparation for the winter

Apples go well with fruits and vegetables in juices, compotes, and jams. A great option to add even more benefits is to combine apple nectar with pumpkin.

The pumpkin will add sweetness and thickness, and the apple will dilute everything with sourness and fragrant aroma. For such a preparation, I take:

Apples and pumpkin 5 kg each;
1 kg of sugar, here to taste, you can add less;
50 gr. citric acid if the apples are sweet.

Apples and pumpkin must be washed, cut and passed through a juicer. Next, I put the saucepan on the stove and adjust the desired taste of the juice by adding sugar and citric acid.

Boil the mixture for 10 minutes, stirring constantly. I pour the finished nectar into sterilized jars and cover until the morning.

With pumpkin

Nectar from apples with pumpkin pulp is characterized by natural sweetness, bright color, aroma and a large amount of vitamins in its composition.

Components:

2 kg of ripe sugar pumpkin;
2 kg of crispy apples;
800 g granulated sugar;
1 tsp. lemon acid.

Step-by-step process on how to make apple and pumpkin juice:

Peel the bright and soft pumpkin from the rough skin and coarse fibers inside.
Cut the pulp into small pieces and beat with a juicer.
Also squeeze fresh juice from clean apples without the middle.
Mix nectar from both types of juice, add water and slightly shade the fruity taste with lemon acid.
Boil the workpiece for 5 minutes, distribute the preserved food into jars, and roll it up.

Wait for the nectar to cool under a blanket and store in the cellar.

With pink and blue grapes

The taste of the product is balanced, pleasant and refreshing. You can experiment with sugar.

Required:

2 kg apples;
5 kg of pink grapes;
500 g blue grapes.

Vitamin drinking should be done in steps:

Peel the fruits, dry them and remove the seeds.
Chop the rest into slices and beat with a juicer.
Remove the grapes from the branches and sort out any defective components.
Puree whole grapes using pulsation mode.
Heat for 7 minutes in a saucepan with a thick bottom, avoiding boiling.
Divide the hot nectar into a sterile container, roll it up and cool it, wrapping it in a blanket.

Store in a room, dry cellar, basement or closet.

Brewed apple juice with your own hands will be moderately sweet, rich and aromatic. The drink keeps well all winter; in a diluted form, it is usually served on a holiday menu or used to prepare jelly, jelly, soufflé or layering for cakes.