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Apple juice through a juicer without sterilization for the winter

1828

Kitchen Eastern European

Calorie content 66.9 kcal

Portions 3 l.

Cooking time 70 minutes

Proteins * 0.1 g

Fats * 0.1 g

Carbohydrates* 16.5 g

Apple juice through a juicer without sterilization for the winter

Content

Homemade apple juice is a delicious, natural and moderately sweet drink made from natural ingredients. Juicing in small quantities does not take long. The most time consuming process is preparing the apples. Next, we pass them through a juicer, collect the foam and heat the juice on the stove. We do not subject the juice to a long sterilization process, we only heat it up to 90-95 degrees to dissolve the sugar, then bottle it and roll it up.

Ingredients

Apples 6 Kg Granulated sugar taste

Cooking process

For the juice, we will use juicy summer apples. We wash the apples under running water, put them on a kitchen towel and leave them to dry from the water. Then cut the apples in half, remove the stalks and core, and cut them in half again so that the apple pieces fit into the opening of the juicer.

We pass the prepared apples through a juicer.

Pour the juice from the container into a deep enamel bowl and leave for 10-15 minutes, so that all the foam collects on top.

Collect the resulting foam with a strainer and put the juice over low heat.

We remove a sample from the juice and add sugar to your taste. Stir with a wooden spoon and heat the juice, stirring occasionally to dissolve the sugar, up to 90-95 degrees, without letting it boil.

Pour the prepared hot juice into pre-sterilized jars, seal tightly with boiled lids. We turn the cans upside down, check the tightness and leave to cool completely at room temperature. Then we remove the juice for storage in a dark, cool place.

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