TOP 10 recipes for canned apple juice for the winter at home using a juicer

Apples are the most common and beloved fruit. They have a pleasant, refreshing taste. Their iron content surpasses that of other fruits. Apple juice is the best way to use them. Apple juice can be preserved for the winter in a variety of ways.

Subtleties of cooking

It's easier to make juice in a juice cooker. It consists of three vessels. Prepared fruit is placed in a perforated vessel. Water is poured into the bottom bowl. The juice cooker is placed on the stovetop. After a couple of hours, the finished product, collected in the middle bowl, is poured into jars and sealed.

Using a juicer, you'll get juice with pulp. You can preserve it as is or strain it. Heat it first.

Which apple varieties are best to choose?

Juicy, crisp autumn apples are suitable for this preserve. The yield from these varieties will be greater than from soft, starchy varieties. If the harvest of summer varieties is large and other preserves are already made, the remaining fruit can be used. For juicing summer apples, it's best to use a juicer.

Preparing the main ingredient

The harvested fruits should be thoroughly washed in two washes and laid out on paper towels to dry. The raw material should be dry. Remove stems, seeds, and any other damage. Cut the fruits into small pieces.

Depending on their size, they are cut into four, six or eight pieces.

Recipes for making apple juice at home

Apple juice for the winter can be made from apples alone or with the addition of other fruits, berries, and even vegetables. Sugar is added as desired. Homemade juice provides an additional source of vitamins.

A simple recipe for the winter

Necessary products:

• a bucket of apples;
• sugar.

This amount of fruit will yield three liters of juice. You can make an unclarified drink. Pass the prepared fruit through a juicer. Pour the resulting liquid into a container. Heat, stirring and skimming off any foam. Add sugar to taste during the heating process. Bring the liquid almost to a boil, but do not let it boil. Let it simmer for about ten minutes.

The resulting drink should be preserved in sterile jars, sealed with boiled lids. Cover the jars upside down with a warm blanket for 24 hours.

Through a juicer

Ingredients:

• 10 kilograms of apples;
• 250 grams of sugar for sour varieties.

Wash, seed, and remove any blemishes from the fruit and run it through a juicer. Strain the freshly squeezed juice through three layers of cheesecloth. Heat until hot. Pour into liter jars. Place them in a container of warm water. Sterilize for 20 minutes after the water comes to a boil. Canned fruit prepared this way will keep well.

With pulp

Ingredients for preparation:

• 3 kilograms of apples;
• 100 grams of sugar;
• a liter of water.

Squeeze the prepared fruit to extract the juice. Pour water over the pulp. Once boiling, strain the resulting mixture through a sieve. Stir in the juice and add sugar. Bring to a boil, stirring. Skim off any foam as you cook. Heat for 15 minutes, making sure not to let it boil.

Prepare a glass container. Pour the hot nectar into it. Roll it up immediately. Cover with a cotton blanket. Let it cool.

In a juicer

Ingredients:

• 5 kilograms of apples;
• 50 grams of sugar.

To make juice, place the clean, sliced ​​fruit in the top pan of the juice cooker and sprinkle with sugar. Pour water into the bottom pan.

Place the juicer on the stove. After two hours, when the middle bowl is full of juice, pour it through a tube into a sterile jar. The jar can be sealed immediately, without further heat treatment.

In a multicooker

List of products:

• 2 kilograms of apples;
• 75 grams of sugar.

Wash and slice the fruit, put it through a juicer, and strain. Pour it into a multicooker bowl. Set the "Soup" mode. Once it boils, add sugar and skim off any foam. Cover and simmer for five minutes. Fill a sterilized jar with the hot juice. Seal it. Let it cool under a blanket.

The sterilization procedure is easier to do in a multicooker than on the stove.

Sugar free

Prepare:

• a bucket of apples.

Since this preparation is made without sugar, the apples should be sweet and well-ripened. Wash the apples, cut them open, and remove the seeds. Prepare the juice. Heat it thoroughly, but do not allow it to boil. Skim off any foam from the surface.

Pour the nectar into prepared jars and seal with sterile lids.

With cherries

Ingredients:

• 5 kilograms of apples;
• 1.5 kilograms of cherries.

Pit the cherries, mince them, and squeeze out the juice. Wash the apples, remove the seeds, and squeeze out the juice.

Mix the cherry and apple nectars and bring to a boil. To preserve most of the vitamins, do not boil the juice. Pour the hot drink into a sterile glass container.

With pumpkin

To prepare apple juice with pumpkin, you will need:

• 4 kilograms of apples;
• 2 kilograms of pumpkin;
• 0.5 liters of water;
• 300 grams of sugar;
• lemon.

Peel the pumpkin, remove the seeds, cut into small pieces, and place in a bowl. Cover with water and simmer until soft. Squeeze the lemon juice and add to the pumpkin. Simmer for five minutes. Once the pumpkin has cooled, puree it.

Run the peeled apples through a juicer. Pour the juice into the puree, add sugar. Bring to a boil, pour into sterile jars, and seal.

With pear

You need to prepare:

• 3 kilograms of pears;
• 4 kilograms of apples.

Cut the washed fruit into quarters and remove the seeds. Prepare the juice. Simmer it for six minutes, skimming off any foam. Pour the finished drink into a sterilized bottle and seal. Let it cool under a blanket.

With grapes

For cooking you will need the following products:

• a kilogram of apples;
• a kilogram of grapes;
• 50 grams of sugar;
• 2 glasses of filtered water.

Clean the grapes, removing any debris and green fruit. Place them in a colander, rinse well under running water, and let them dry.

Wash the apples, cut them into pieces, and remove the cores. Run the fruit through a juicer. Bring the resulting juice to a boil, add sugar, and simmer for a few minutes, skimming off any foam. Then pour in the water and simmer for another three minutes. Pour the juice into sterile jars and seal. Wrap the jars tightly. Once cooled, store in the cellar.

Storage Features

Fresh juice can be stored in the refrigerator for several hours, but be sure to keep it in a tightly sealed container.

You can store it frozen for a long time, but this option is not suitable for everyone.

The most effective way to preserve vitamins is through canning. If you follow all the instructions for canning, juice can be stored in a cool, dark place for up to two years.