TOP 7 step-by-step recipes for making beetroot juice for the winter

Beets are a storehouse of nutrients essential for healthy functioning. They contain a high concentration of carbohydrates, vitamins, minerals, micro- and macroelements, organic acids, amino acids, and fiber. They are a versatile vegetable, suitable for fermented dishes, stir-fries, salads, herbs, and seasonings. Preserving beet juice for the winter is especially beneficial.

The intricacies of making beetroot juice

Extracting beetroot juice is a simple process: simply peel and cut the beetroot into pieces, then puree it in a juicer or blender. Then, strain the resulting mixture through cheesecloth.

Fresh juice is consumed in small quantities immediately after preparation. Fresh beetroot juice can have an unpleasant tart flavor, so it is diluted with berries, fruits, or other vegetables. Carrots or apples are often added to the mixture—they soften the tartness and add new flavor nuances.

It's important to note that the juice contains a high concentration of organic acids. Therefore, it's not recommended for those with gastrointestinal problems, as it may trigger an ulcer or gastritis attack.

Requirements for choosing vegetables

To preserve pure beetroot juice, you'll need small, medium, or large beets, free of disease or damage. Beets should be fresh; older beets don't taste as good. Sweet, salad-grade varieties with rich, burgundy colors are preferred. The flesh should be dark red, firm, and juicy. Beets with spots or white rings on the flesh should be discarded.

Preparing bottles

Before starting work, prepare the glass containers. Soak the jars in a soap and soda solution for half an hour, then wipe them thoroughly with a sponge and rinse. Wipe the containers dry with a towel or allow them to air dry.

Pour the boiling vegetable liquid into the jar and cover it with a pre-sterilized lid. Then transfer the jar to a bowl of water and sterilize over medium heat. Once sterilized, remove the jars from the water and seal them tightly with a special sealing tool.

Beetroot juice recipes

Many experienced home cooks always have several jars of various juices and other preserves in their pantry. Natural drinks are always useful – they quench thirst in the summer, help with colds in the winter, and boost the immune system. For a rich, tart flavor, dilute the drink with cool, filtered water. The most popular preserve recipes are described below.

The classic way

The pure taste of beets isn't very pleasant, so it's a good idea to add sugar. It not only improves the flavor but also protects the preserves from going sour. The resulting mixture is thick and viscous, resembling a dark, viscous syrup.

What you will need:

• 1 kg beetroot;
• 1-2 cups of sugar.

The cooking technology consists of the following stages:

1. The fruits are washed, peeled, and cut into medium-sized pieces. The slices are ground using a meat grinder, blender, or grater. The resulting pulp is strained through cheesecloth and squeezed.
2. If desired, you can add another juice and mix.
3. Add sugar to the mixture and simmer over low heat until the sugar is completely dissolved. It's important not to let the sugar burn, as this will ruin the flavor.
4. Pour the boiling liquid into sterilized containers, put on the lids and screw them on.

When sealing bottles with reusable lids, the drink should be stored in the refrigerator, otherwise it will quickly go sour.

Recipe without a juicer

Not everyone has equipment like a juicer, especially if they don't often preserve anything. This isn't a problem; you can chop vegetables manually using a meat grinder, grater, or blender.

Necessary products:

• granulated sugar 400-500 g;
• beet pulp 1-1.2 kg.

How to cook:

• the cooking technique is similar to the previous recipe;
• A blender is considered a better alternative to a juicer. However, it's impossible to obtain pure juice separated from the pulp. Manual straining of the liquid is required;
• for straining you need a thin fabric like tulle or gauze;
• the drink is placed on the fire, brought to a boil and poured into sterilized containers;
• Next, the jars are covered with lids and sent for sterilization.

After the sterilization process, the jar is sealed and placed under a warm blanket for several days.

With citric acid

If you don't want to add sugar, you can use citric acid instead. It will also prevent souring and bacterial growth, and will enhance the flavor.

Required products:

• 1 liter of beetroot juice;
• 1-3 g citric acid.

Cooking method:

• For peeled vegetables, you'll need a double boiler or steamer. Boil the beets for half an hour;
• the pulp is crushed using a blender or meat grinder;
• strain the liquid through cheesecloth and add citric acid;
• Place the pan over medium heat, without bringing it to a boil.

Next, the drink is poured into jars, which are placed in a basin of water, boiled for 15 minutes, and rolled up.

With black currant

This vegetable and berry smoothie is rich in nutrients, making it especially beneficial during the winter. Blackcurrant is considered an excellent addition – it's rich in fiber, vitamins, and other organic compounds.

What you need:

• beetroot juice 700-800 ml;
• currant juice 300-400 ml.

Cooking steps:

1. The berries should be washed 2-3 times. It's important to ensure there are no rotten or spotted berries. The vegetables are washed, peeled, and cut into medium-sized slices.
2. Next, squeeze the fruit and vegetable juices, combine them, and place over medium heat. Bubbles should appear as it boils, then remove the pan from the heat.
3. The mixture is poured into sterilized containers and placed in a large bowl of water to sterilize for 10-15 minutes.

At the final stage, the containers are closed with lids and rolled up.

With cabbage

Sauerkraut dilutes the acidity and infuses the drink with flavor. The beetroot-cabbage cocktail can be seasoned with lemon zest for added flavor.

Ingredients:

• 1 kilo of beets;
• 250 ml cabbage marinade;
• 1 liter of water;
• zest of one lemon.

Cooking steps:

• wash the fruits, remove the peel, chop;
• Finely grate the lemon zest. There should be no white skin on the peel, as this will add bitterness;
• mix the zest, beetroot juice, pour in water (1 cup), put on medium heat;
• after boiling for 20-25 minutes, add another 1.5 cups of water, keep on the fire for 10-15 minutes;
• pour in the remaining glass of water, boil the mixture, and pour into sterilized containers.

The beverage containers are placed in hot water for sterilization. After removing them from the water, the jars are sealed.

With apples

Apples can add softness and sweetness to the juice.

Compound:

• beetroot 500 g;
• citric acid 3 g;
• apples 1.5 kg.

How to cook:

• Wash the fruit and peel it. Remove the skin and core from the apples;
• chop the vegetables, rub through a sieve, pour the liquid into a jar, put in the refrigerator for 50-60 minutes;
• squeeze the juice out of the fruit, separate it from the pulp;
• Mix all the liquids, add citric acid. Place the pan on the stove and bring to a boil.

Beetroot and grapefruit drink

This unusual cocktail is an ideal way to maintain your figure.

Compound:

• grapefruit 3-4 pcs.;
• beets 3-4 pcs.;
• honey 4 tbsp.

How to cook:

• Peel the citrus fruits and beets and puree them separately in a blender. Strain the mixture through cheesecloth to extract the juice.
• mix the liquids, place the pan on the stove and bring to a boil;
• Add honey to the hot mixture, remove the container from the stove. Pour the drink into bottles, sterilize, and seal.

This drink is low in calories, rich in vitamin C, and can be consumed to prevent colds and maintain excellent shape.

How to store properly

Once all preservation stages are complete, the bottles are placed in a darkened area such as a pantry or hallway. If the canning was poor, this will become apparent within 14 days – the juice will ferment, become cloudy, or moldy.

Product expiration date

Freshly squeezed beetroot juice is recommended to be stored in the refrigerator. This will keep it fresh for up to 1.5-2 months. The maximum shelf life of canned juice is 1-1.5 years.