Apple juice through a juicer at home for the winter
0
3492
Kitchen
Eastern European
Calorie content
66.9 kcal
Portions
4 l.
Cooking time
100 minutes
Proteins *
0.1 g
Fats *
0.1 g
Carbohydrates*
16.5 g
Homemade apple juice using a juicer is a great way to prepare for the winter. The juice is obtained without pulp, transparent and has a beautiful amber color. The amount of sugar you need in the juicing process depends on your preference and the type of apple you are juicing. Thanks to short-term heat treatment, the juice is perfectly stored throughout the winter, even without adding sugar, in a dark, cool place.
Ingredients
Cooking process
For juicing, you need to choose juicy apple varieties. If they are sweet - you need a little less sugar or not at all - taste the ready-made juice. We wash the apples in running water and put them on a kitchen towel so that they dry from the water. Then we cut the apples in half lengthwise, remove the core and stalks. The smaller we cut the apples, the better.
Place a container under the drain hose where the juice will drain. You can cook it with the drain hose closed, then it will take 1 or 2 hours. The juice will accumulate in the middle compartment, and after removing the clamp from the hose, the juice will flow under pressure into the container. Or do not block the drain hose, then the juice will be drained into the container as it flows.
We seal the jars with juice tightly with boiled lids and turn them upside down. We check the tightness and leave it to cool completely at room temperature, after which we remove the juice for storage in a dark, cool place. You can make applesauce from the apple pulp left over from juicing, or use it as a filling in apples or pies.