Apple juice through a juicer with pulp for the winter
0
1261
Kitchen
Eastern European
Calorie content
47 kcal
Portions
1 l.
Cooking time
50 minutes
Proteins *
0.4 gr.
Fats *
0.4 gr.
Carbohydrates*
9.8 g
Homemade apple juice is a real storehouse of vitamins and minerals. Made without added sugar and with little pulp, it is ideal for daily consumption by both adults and children. Apple juice prepared according to our recipe turns out to be very concentrated, therefore, before use, it must be diluted with a little water or other juice, such as carrot juice.
Ingredients
Cooking process
For making apple juice, it is best to use juicy summer varieties of apples. The fruit should be firm and ripe. We wash the apples under cool running water and put them on a kitchen towel so that they dry a little from the water. Then we cut the apples in half, remove the stalks, core and damaged areas, if any
We wash the juice cans with baking soda and rinse thoroughly with running water. Then we put the jars in a cold oven on the wire rack with the neck down and sterilize at 110-120 degrees for 7-10 minutes. We take the sterilized jars out of the oven onto a wire rack or stand and let them cool slightly.
Cut the apples into four to six parts, depending on the hole in the juicer, put them in a bowl and mix with citric acid. This will prevent our apples from darkening and the juice will turn out to be light brown. We pass the apples through a juicer, and put the finished juice in a saucepan with a thick bottom. Put the saucepan on low heat and heat the juice, stirring occasionally.
