How to get rid of foam in apple juice. What can you make from apple juice foam? How to make apple marmalade and pastille

Are you running out of apples yet? Don't know where to put the pulp and juice foam? Then these recipes are for you.

Marmalade is a thickened jam that, in addition to fruit, contains sugar and a thickener - pectin or agar-agar. Pastila is actually jam, but dried in the form of a layer.

In this recipe I have real marmalade and pastille, but without sugar - I use the sweetener fitparad No. 1 (based on erythritol) and without a thickener - apples themselves contain a lot of pectin.

I make marmalade and marshmallows exclusively from apple foam. And apple cheese is made from pulp.

Have you ever made apple juice in a juicer? Then you know that when extracting juice, a lot of foam is formed. Its quantity depends on the variety and ripeness of the apples - the looser (and riper) they are, the more foam. If this foam is left in the juice, then during sterilization it will curdle and form a tasteless clot. Those. it has to be thrown away or removed and separately rolled into jars, for example, for feeding babies. This requires a lot, a lot of jars, and from my own experience I was convinced that if there are no children who like puree, half of it is wasted...

But applesauce contains a large amount of pectin. Remember, I wrote about dietary fiber in the article Foods Rich in Fiber. 100 g of apples contain about 0.9-1.7 g of pectin; during juice production, the distribution does not occur equally - a tiny portion of dietary fiber remains in the juice (no more than 0.2 g, and in store juices there is none at all). Most of the pectin remains in the puree, a smaller part in the cake. Fiber, on the contrary, is most of it in the cake, less in puree. Those. different types of dietary fiber allow you to prepare two completely different products using different technologies. But both are very tasty and healthy.

Traditionally, marshmallows and marmalade in Rus' were made from Antonovka, I make marmalade from any varieties - from Melba, Rose filling, Striped anise, Streifling, whatever is ripe.

First I prepare the juice. I cut my apples (sweet and sour) into halves or quarters, remove the core and all spots. I don't remove the peel. I run the apples through a juicer (I have a Philips HR1863) and get juice and pulp. The juice pours into the glass and forms a head of foam. I drain the settled juice and pour the foam into a colander over two layers of gauze. Juice continues to separate from the foam. I take out the pulp and put it in a separate bowl. I drive the juice away again and pour the foam into a colander again until it is completely filled with foam. Now attention! I tie the gauze into a bag (opposite corners) and hang it over the pan (as homemade cottage cheese is made). In a few hours, the juice will drain and a thick puree will remain in the gauze.

While the juice is draining, you can start making pulp. Depending on the variety of apples and the professionalism of the juicer, the pulp obtained has different moisture content.

I put apple pulp, about 500-600 g in size, into a glass refractory bowl (baking dish). At the same time, I remove the largest pieces of peel. My juicer produces very fine pulp, but sometimes I come across large sections of peel - I take them out. If the cake after the juicer is very, very dry (this also happens), then you need to add water, about 100 g per 400-500 g of cake.

I turn on the microwave for 20 minutes at full power - mine is 900 W. After 20 minutes, I mix with a spoon and leave for another 10 minutes at full power. Then I look at the condition of the mass. If the cake was initially too wet, you may have to do three cycles of 20 minutes each. If it’s a little dry, just 30 minutes of cooking is enough.

Very important! The microwave power and cooking duration depend on the volume of raw materials. If you put a small portion, for example 200-250 g, then the power must be reduced, set to approximately 450-600 W, or the time reduced to 10 minutes, otherwise the mass will quickly dry out.

The main guideline is to reduce the volume of cake and its moisture content. Ideally, the result should be a mass like soft plasticine. But you need to taste it - if the mass has decreased, become drier, but you can feel the harsh fragments of the cake, you need to add water and put it in the microwave again. Those. The peel particles should not be felt at all.

But that is not all! At this stage, I add cinnamon and sweetener to taste; by the way, it is not necessary to sweeten! I knead everything with a fork (you can’t mix the plasticine with a spoon). And now I put the whole mass into a rectangular silicone mold; there is no need to grease it. Carefully crush the apple mixture over the entire shape with a spoon. I compact and level. I put it in the microwave again for 10-15 minutes at medium power (300-450 W). Time is approximate.

I periodically open it and check that the edges of the apple mixture in the mold are not dry (the middle always cooks worse than the edges). If you see that the corners of the mold are drying too much, take them out immediately!

The result was a real apple block. The initial volume of raw material cake should decrease by approximately half. I repeat, the cake contains little pectin and a lot of fiber, so the resulting mass may turn out to be crumbly, this is normal. Although, during this time the peel will, of course, already soften. Now the entire mass of the formation must be put under pressure. To do this, I place the silicone mold in a plastic container, cover it with a plastic lid of a suitable size (can be cut from some food box) and place a couple of dumbbell plates on top (15 kg in the photo).

After 3-4 hours (you can wait longer) the apple cheese is ready.

Let me explain why you can’t prepare the pulp right away in a silicone form: it’s inconvenient to stir. I mix with a fork, or rather knead, and a fork can scratch a silicone mold, but not a glass one.

Why can’t you do without a silicone mold - if you crush the apple mass in a glass container, then it will stick and you won’t be able to pull it out. Especially after the press. If you don’t put it under pressure, you won’t get a cheese mass - it won’t be dense enough.

By the way, apple cheese is a fairly common dish in European countries. If you want to add sophistication to this recipe, add chopped pistachios or hazelnuts or dried berries to the apple mixture. Pistachios are simply amazing!

Now let's move on to the second part of Marlezon apples. Marmalade or pastille from puree. The difference is colossal! From the cake we get dense sweet sticks, quite dry; if you dry them too much, the taste is reminiscent of dried apples, but softer. Applesauce has a high pectin content but high moisture content. Therefore, it takes longer to cook. My 500 g mass is cooked in three cycles of 20 minutes at full microwave power. However, you can interrupt cooking. Continue in the evening or even the next day - no big deal, just cover the bowl with a towel.

So, I put the puree in a glass baking dish and turn on the microwave.

The first cycle is 20 minutes, stirred with a spoon.

The second time I turned it on for 20 minutes, stirred twice (after 10 minutes). Added sugar and cinnamon to taste. By this time, the mass of the puree had halved and the puree had thickened.

I turn it on for the third time for 20 minutes. I stir every 5-7 minutes. The mass should not dry out in certain areas (especially along the edges of the mold) under any circumstances.

It is very important to observe. The microwave cooks quickly, but does not evenly affect the total mass. So I sit next to the spoon and make sure that my puree dries evenly. The result is a very sticky dark burgundy mass. Like very soft plasticine. You can boil the last cycle not at full power, but at 600-450 W. If you have a little puree, then you need to reduce the time or reduce the power of the microwave, otherwise the edges will burn or the mass will dry out.

I transfer the marmalade mass with a spoon into a silicone mold, pressing down thoroughly. And the last time in the microwave for 5 minutes.

You can see from the photograph the difference between the marmalade mass and apple cheese - it is plastic, uniform in texture, and sticky.

It decreases by about three times from its original volume. I let it cool right in the mold. I shake it out onto the board and then see how wet it is. If necessary, it can be dried on the radiator (covered with a towel). But now the batteries haven’t been turned on yet, so if it’s not a little dry, I put the marmalade on parchment, cover it with clean gauze and put it on the kitchen mezzanine. It’s hot in my kitchen and the marmalade ripens in a day or two.

The finished layers of apple marshmallow can be cut into pieces 1.5-2 cm in size, rolled in sugar and it will be real marmalade.

In addition to apples, marmalade can be made from plums and pumpkins - they also contain a lot of pectin. The combination of applesauce and plum is very tasty. Can be made from pears.

Thick, dry apple cheese can be rolled in cocoa, powdered sugar, or both. If you want, you can use it for fondue - dip it in melted chocolate (if you're on a diet, you can dip it in dark chocolate).

But marmalade opens up more possibilities: you can’t sprinkle it with powdered sugar, since it’s quite wet and the powder will get soggy. It is only possible in sugar, poppy seeds, sesame seeds, ground nuts, crushed cookie crumbs, coconut flakes. In the photo it is still in cocoa and sesame flour.

The marmalade turns out to be very tasty if you add roasted seeds or nuts to it at the last stage of boiling, before forming the bar.

You need to store marmalade and cheese in a cool place, preferably in the refrigerator (I kept it perfectly for up to 2 months). It is not advisable to wrap them in film or a bag. It is best to wrap in parchment and place in a thick paper bag or storage container. Ideally, it is best stored in cardboard jars, like those used for Pringles chips or bebi herbal tea.

The nutritional value of apple marmalade and cheese depends on whether you add any other products: sugar, nuts, seeds. And on the degree of boiling of the apple mass. No matter how much I make cheese and marmalade, the cheese mass boils down to 2 times its original volume, and the marmalade mass boils down almost three times (2.7-3).

Nutritional value of products:

This is how the dessert turns out, compared to store-bought marmalade or sugar marshmallows, the calorie content is about 3-3.5 times less, and the carbohydrate content is 4-4.5 times less. For reference: marmalade from the store contains almost 80 g of carbohydrates and has a calorie content of 320 kcal. And yet, you can often hear the phrase: “marmalade is healthy, it contains pectin.” So, pectin in marmalade is only 1.2 g per 100 g of product - this is a minuscule amount, 4.5-4.8% of the daily requirement.

And now the question arises: is it possible to make marshmallows or marmalade from whole apples, without making juice? Well, of course you can. Here, each housewife chooses what is more convenient: you can cut the apples into slices and stew them in a saucepan (without water over low heat), pressure cooker, microwave or slow cooker (stew mode). Then rub through a sieve or blender and dry. The result will be pastille or marmalade of excellent taste. But the chemical composition will be slightly different, with a higher carbohydrate content and less dietary fiber per 100 g of the final product.

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You have charmed me. I will cook!

Hello, please tell me if you need to add honey.

Hello. What if you add honey instead of sugar?

Yes, no problem, you just won’t notice the difference in taste.

Thanks for the recipe. I tried to make vinegar, but after a week flies appeared under the gauze, what should I do?

I understand, thanks for the answer. I think I'll throw it all away.

I don’t even know, somehow I never had to deal with it.

But we don’t sow rye at all and therefore there is no rye bread. Can it be replaced with something else?

But we don’t sow rye at all and therefore there is no rye bread. Can it be replaced with something else?

it will turn sour on its own, just so there is access to oxygen

THIS IS NOT VINEGAR. RECIPE IS FUCKING

Hello good people. I always rejoice at such optimistic videos and am sad that there are fewer and fewer such comrades in my environment. Keep it up!

Hello, Dima! Thanks for the kind words. Don't despair, good people are out there somewhere!

So much positive energy, I almost want to swear! (But I won’t, even though I was allowed)

born blogger! Super!

The funny guy got caught! He told everything from the Heart. WELL DONE! ! !

Can I swear? I won’t, the video is very good, everything is high quality and intelligible. Thank you. I like and subscribe. I'm waiting for your similar move, because you use honey)))

Hello. We made it according to the recipe, waited 1.5 months, then strained it. Our vinegar has been standing for 1.5 months now, there is no queen, there is sediment at the bottom. The color is not transparent, it is in a dark place, no one will disturb it. It smells the same as during fermentation (i.e. there is no or almost no smell of vinegar, it’s hard to say). Can you tell me what could be wrong? There was a little vinegar left that they treated us to; I don’t know what to do without it. Help if you can!

By vinegar smell, I mean the smell of apple cider vinegar, homemade apple cider vinegar, because I’ve heard a lot about store-bought ones. All that happened was flushed down the toilet. The strained vinegar stood for 2-3 months, smelled the same as during fermentation, and tasted sour-fermented.

1. The matka is a gelatinous film on the apple cake during fermentation; it is usually thrown away along with the cake, since it is impossible to separate it and it is unknown how to use it. Those. there can be no uterus on strained vinegar! 2. When you talk about the vinegar smell, do you mean the smell of commercial 9% vinegar? Then I will either disappoint you or reassure you. Apple cider vinegar does not have the smell of acetic acid, these are two different things. Apple cider vinegar contains malic acid, which has the sharp, rich, sour smell of peroxidized wine. 3. Transparency can be achieved by repeated straining, but why? It won't make him any better. The dregs are a suspension of apple juice; this is not a sign of a low-quality product. 4. Do the most important thing, try it, I’m 99% sure that everything worked out for you. Even if you didn’t follow my proportions, you will still get vinegar. It simply cannot be any other way.

what a cool guy))))) and the recipe is excellent)

Diet pizza, diet borscht, diet meatballs. Do you think it's absurd? And here’s another absurdity - a dietary dessert! On my channel you will find recipes for these and other dishes.

I read the comments. I stirred the vinegar every time I was lazy when it rose. Perhaps I have destroyed the vinegar queen.

You know, there is only one way to check what you have done - try. If it is sour, strain through a double layer of gauze (it will take effort) and enjoy for your health. I guess it's still better than something made in a factory from waste. Next time, do it right.

Hello to you, Vladimir! I made vinegar according to your recipe. 40 DAYS have passed and it has not peeled off. Just as it was in mush, it still stands. What did I do wrong? Thank you.

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In the age of complete automation of all kitchen processes, there is a juicer in almost every kitchen.

Trying to eat healthy and varied, housewives often prepare fresh juices. If the family is large and the year has been fruitful for apples, a logical question arises - how to use the waste, what can be prepared from apple pulp.

After making apple juice, there is always some pulp left over. These leftovers contain a large amount of fiber necessary for digestion and retain the apple taste and aroma.

In fact, apple pulp, which retains all the beneficial properties of apples, is added to many dishes; any baked goods with it will become fragrant and fluffy, and will not go stale for a long time.

The only condition required for use is to remove the seeds and tails from the apples before preparing the juice.

Let's look at several options for easy-to-make dishes.

Apple pomace cheesecakes

Ingredients:

Mix rice with cake, add banana, egg, sugar and salt. Stir and add 5 tablespoons of semolina, knead well and set aside for 8-10 minutes for the semolina to swell. Add raisins. Form cheesecakes, roll in semolina and fry over medium heat until cooked.

Apple pomace pie

Ingredients:

Separate the yolks and grind with sugar until white. Add apple pulp, cinnamon and lemon zest and mix gently. Sift the flour and baking powder on top and mix. Beat the whites with salt into a strong foam, carefully mix with the dough. Place the dough in a baking dish lined with baking paper. Cook in an oven preheated to 190 degrees for 40-45 minutes, sprinkle with powdered sugar when serving.

Gingerbread apple cakes

Ingredients:

Rinse the raisins, pour boiling water for 5 minutes, drain the water, dry the raisins. Beat eggs with sugar, add melted and cooled margarine and sour cream, mix. Add apple pulp, raisins and grated ginger root. Sift flour and baking powder on top, add semolina and vanilla sugar, mix well. Grease the molds with oil (if silicone ones are used, you don’t have to grease them), fill 2/3 with dough and bake in an oven preheated to 180 degrees for 15-20 minutes.

Apple and carrot pancakes

Ingredients:

Mix eggs and sour cream, add sugar, salt and soda (quench with vinegar), sift the flour and mix well. Peel the carrots and grate them on a fine grater, and add them to the dough along with the pulp. Place a tablespoon onto a preheated frying pan and fry for 3-4 minutes on each side. Serve hot with sour cream, honey or jam.

You will find other ideas and unusual solutions in our “Recipes” section.

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• For the casserole:
• - 1 glass of apple pulp;
• - 2 eggs;
• - 1 glass of cottage cheese;
• - 4 tbsp. spoons of sour cream;
• - 2 tbsp. spoons of semolina;
• - sugar to taste.
• For charlotte:
• - 1 cup of sugar;
• - 3 eggs;
• - 1 glass of kefir;
• - 2 cups of flour;
• - 1 teaspoon of soda;
• - 2 cups of cake.
• For the marshmallow:
• - 3 cups of cake;
• - 5 tbsp. spoons of water.
• For sobet:
• - 1 glass of cake;
• - 2 tbsp. spoons of powdered sugar;
• - 2 tbsp. spoons of lemon juice.
• For jam:
• - 1 kg of cake;
• - 800 g sugar;
• - 1 glass of water.
• For vinegar:
• - 1 kg of cake;
• - 200 g honey;
• - water.

• • For the pulp cake:
  • any fruit cake (apple
  • pear)
  • 1 glass of cake;
  • 1 cup flour;
  • 200 g sugar;
  • 2 eggs;
  • ½ cup vegetable oil;
  • 1 teaspoon baking powder;
  • 100 g of raisins and nuts.
  • For the cake casserole:
  • 2 cups vegetable pulp (beetroot
  • carrot
  • cabbage);
  • 2 eggs;
  • 4 tablespoons of sour cream;
  • 2 tablespoons of semolina;
  • salt to taste.
  • For apple cider vinegar:
  • 1 kg apple pulp;
  • 200 g honey
  • can be replaced with sugar.

Beat sugar and eggs into a stiff, fluffy foam. Add vegetable oil. Without ceasing to stir, add flour little by little. First add baking powder to the flour. At the end, add the cake, add nuts and raisins. Line a baking dish with special paper, grease it with butter and pour the dough into it. Bake at 180-200 degrees for 40 minutes.

The pie is ready when a dry wooden stick inserted into it comes out clean.

There is no need to immediately remove the cake from the mold; let it cool slightly, otherwise it may settle. If desired, the cake from the cake can be cut into two parts and coated with jam or sour cream.

Add egg, semolina, sour cream, and salt to the cake. Stir and let stand for 10-15 minutes so that the semolina swells. Grease a baking dish with vegetable oil and lay out the prepared cake mixture. Bake for about 30 minutes at 200 degrees.

Serve the cake casserole with sour cream.

Put apple pulp in a three-liter jar, add sugar or honey. Fill to the top with cold boiled water. Cover the jar with a cloth (towel) and tie the neck tightly. Place in a dark place to ferment at room temperature. After 2 months, strain through several layers of gauze. Place the strained liquid in the cold to clarify. After two days, pour the light part of the vinegar into a separate container and discard the dark sediment. Store apple cider vinegar in a cool, dark place.

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Freshly squeezed homemade apple juice is much tastier and healthier than store-bought apple juice in bags.
But not everyone is recommended to drink juice - there are also contraindications.
What are the benefits and harms of apple juice? Now we will find out this, and also find out how to make homemade apple juice. I offer a recipe both for a juicer and without using it.

Do you know why a peeled apple turns dark when left in the air? This iron, which is abundant in apples, oxidizes by reacting with oxygen from the air. Does the apple seem to “rust”? Apples are good for their high iron content and juice from them is an excellent tasty remedy for increasing hemoglobin and preventing anemia (although pomegranate juice is even more effective in this regard).
In addition to iron, apples are rich in vitamin C and pectin. The first strengthens the immune system, and the second helps remove toxins from the body.

But not everyone benefits from fresh apple juice: it is sour, so people with gastritis, high acidity, stomach ulcers, pancreatitis, and those with pancreatic problems should not drink it.

You should not give apple juice to babies! Just like other freshly squeezed juices. Why, are they useful? The fact is that the digestive system of small children does not yet produce enzymes in the proper quantities, and by rushing with the first sample of juice, you can disrupt the pancreas, acquiring long-term digestive problems. You can give your child a taste of apple juice no earlier than 6 months, and - attention! – dilute the juice by half with water and give it a little at first, drop by drop, gradually increasing the portion.

We figured out who can drink apple juice, now let's prepare it!

Ingredients:

• Juicy, firm, but ripe apples.

If you are preparing apple juice for children, then take greenish varieties of apples - there are allergies to red fruits.

Also, resist the temptation to juice “substandard” apples. If fruits with a slightly bent side can still be used, then rotten fruits should not be used! After all, the juice does not undergo heat treatment, like compote or apple pie filling. And when you cook for children, we use good apples in all dishes. After all, a spoiled barrel may mean that you should not eat the rest of the apple.

If your household does not have a juicer, you can use apple juice, but only a small portion.
Wash the apple, peel it and grate it on a fine grater. Then squeeze through 2-3 layers of gauze, as much as you can. ? It turns out to be a little juice - I prepared it this way when the kids were just starting to try juices.

But when the family is large and the kids have grown up, you need to make a larger portion of juice. This is where a juicer comes in handy. But even if it says “suitable for whole fruit,” you shouldn’t throw whole apples in there. You need to, firstly, wash them well, and secondly, remove the core and seeds. You don't have to peel the peel.

So, wash the apples, cut them into halves, peel them, and in this form throw 1-2 pieces into the juicer. For the nuances of the mode, look at your model, I have sc 019, it uses 2nd speed for hard fruits, including apples.

The kit includes a foam separator - a thing that is placed in a jug for receiving juice and separates (separates) the foam from the juice. But I removed it. Because apple juice foam tastes cool, and with foam you get more juice! ?

We drink freshly squeezed apple juice right there, without leaving the cash register... that is, from the juicer. Because vitamins and other benefits will not wait - they are quickly destroyed in the air. So we made homemade apple juice - and immediately drink it, seize the moment and get some vitamins!

6 medium apples make a full 200 gram glass of apple juice.

And if you make a lot of juice, you can boil it and roll it up. Of course, in this case, a significant part of the benefits is lost, but you get a supply of juice for the winter. But this is a different recipe and a different story. ?

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Winemaking is a real mystery, an art that requires both inspiration and complete dedication, as well as patience and accuracy. Summer is a great time to try making your own tasty, high-quality wine from ripe fruits or berries.

To make homemade wine from fruits or berries, you will need at least a week, but the amazing result will meet all your expectations. In our new review, we analyze the basic recipes and rules, following which you can easily cope with such an unusual and interesting process as making wine.

The main rule that must be followed when preparing homemade wine is the ban on all metal containers. The material from which you decide to make the drink must be poured into an enamel or wooden container. Metal is the enemy of the quality and taste of future wine.

To avoid the appearance of foreign odors in the drink, rinse the container in which you will prepare the wine and the vessel in which it will be stored with water and baking soda - it perfectly removes all unnecessary odors.

When choosing ingredients for wine, give preference exclusively to ripe fruits or berries: this is the only way you will get an aromatic, high-quality drink.

The most difficult stage is working with juice. A juicer or meat grinder is best for chopping fruits, and a wooden pestle for berries. Each individual recipe has its own subtleties that are important to follow.

It also depends on the ingredients, as some juices are more acidic than others and the sugar content needs to be increased. The easiest way to get rid of acidity is to dilute the juice with clean and soft water (for example, blackcurrant juice is diluted with water in a 1:1 ratio). You can also mix juices of berries and fruits of different acidity: add 30% pear juice to apple juice, and blueberry juice to cherry juice.

The fermentation time for wine depends on the recipe you decide to use to make homemade wine. So, for example, grape wine will need about 20 days, plum wine - as much as 50, some berry and fruit wines - from 2 to 4 weeks. Don't forget about the aging time: some drinks need to be aged for about a month, and some, like apple cider, take 3 times longer.

Before preparing homemade wine, it is most often recommended not to wash the fruits: the peel contains natural yeast, which will ensure the important fermentation process. If, while monitoring the process, you notice that fermentation has not begun, try adding simple yeast (baker’s or brewer’s) to the future wine: 1–2 grams per liter of juice will be enough.

Oxygen should not enter the vessel with wine. During fermentation, carbon dioxide is produced in wine, which is important to release. The most popular way is to put a pierced medical rubber glove on the neck of the vessel. Be sure to cover the place where the glove is attached to the neck with an elastic band or thick thread so that the glove does not come off under pressure. The disadvantage of this method is the smell of fermentation that will inevitably appear in the room. But you can observe how active the fermentation process is: an inflated glove is an indicator that the wine is actively fermenting.

Excellent white wine is made from fresh sea buckthorn berries, and red wine from juicy cherries. Both wines are prepared (that is, fermented) for about two weeks, after which they will need to be filtered and bottled. Both recipes are extremely simple, and, importantly, you don’t need yeast to make these wines: only natural ingredients.

We are sharing with you another recipe that even beginners in home winemaking should be able to handle: sweet and at the same time fresh strawberry-currant wine. It will be completely ready in two months - plan your time.

• Water – 2 l
• Brown sugar – 1.5 kg
• Large lemon – 1 pc.
• Strawberries – 1.5 kg
• Red currants – 1.5 kg
• Raisins – 1 handful

Boil syrup from water, sugar and lemon, pre-cut into slices. Sort the berries, but do not wash them: it will be enough to remove the stalks of the strawberries, but the currants can be left on the branches. Mash the berries with a wooden pestle, and place the resulting puree in a wide container with a narrow neck, adding raisins. Add the syrup and mix the ingredients, then leave the bottle, covered with a cloth, in a dark, warm place for about a week. Don't forget to stir the contents once a day.

After a week, pour the juice into a clean bottle, cover with a glove and leave for another week. After this, all you have to do is pour the wine into clean bottles, close with corks and leave to infuse in a cold, dark place for about 1.5 months.

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What could be tastier than apple juice? Many people prefer to drink it fresh. But what if there are not always suitable apples? The best option is to prepare juice for the winter. It is quite possible to do this at home. Let's look at the simplest ways to prepare apple juice for the winter.

Many people know how to preserve freshly squeezed apple juice, but not everyone knows about its benefits. Experts have found that if you drink one and a half glasses of this drink per day, the functioning of all respiratory organs will significantly improve. If you make juice without sugar, it will be low in calories. This drink allows you to keep your figure slim.

There is a lot of vitamin C in apple juice. Everyone knows that our body needs this component to improve the functioning of the immune system. In addition, the drink contains iron, phosphorus, magnesium, potassium and many organic acids, including citric and malic.

Many doctors recommend regularly drinking apple juice for those who suffer from various diseases of the cardiovascular system, gastritis with low acidity, anemia, and frequent bronchitis. The drink will not harm heavy smokers either.

As already mentioned, the product contains iron. This component allows you to more effectively fight anemia, and also helps remove stones from the kidneys. It is worth noting that the finished drink is very rich in pectin substances, which help cleanse the body of toxins.

Many people use a juicer to make apple juice. However, the product must be properly prepared. Otherwise, many of its useful components will simply lose their properties. This is why it is so important to know how to can apple juice from a juicer.

To make canned apple juice tasty, you need to select only ripe fruits without signs of rotting or wormholes for its preparation. Only they will have a pronounced aroma. The most delicious drink is obtained from those apples that have the right ratio of acid and sugar. Therefore, you should choose the best variety or mix the juices at the end. If the drink turns out sour, you can add sugar syrup to it.

You should not prepare canned apple juice only from fruits that are not too sour. As a result, you will end up with a drink with weak taste. As for mealy varieties, they produce a product that is very difficult to clarify.

Since canning apple juice from a juicer is a little more difficult than using a juicer, it is better to choose strong and juicy fruits. These include winter varieties: Grushovka, Parmen, Anis, Titovka, Antonovka and others.

First of all, you should prepare the lids and glass jars into which you will pour the juice. Wash the containers thoroughly. To do this, it is better to use warm water and baking soda. After this, sterilize the jars. You can pour boiling water over them or heat them in the oven at 100°C. Place the sterilized jars, neck down, on a dry and clean towel. This will prevent them from cooling quickly.

Wash the lids thoroughly and boil for 10 minutes.

In order for canned apple juice, the recipe for which will be given below, to stand for a long time and not ferment, it is necessary to prepare the fruits for processing. To do this, they must be thoroughly washed and the core removed from each apple. The fruits must be cut into slices. After this, the prepared raw materials can be passed through a juicer.

The preparation of apple juice does not end there. It still needs to be poured into jars and rolled up. The squeezed juice should be poured into a saucepan. The container must be filled only 2/3 full with drink. This will prevent the juice from spilling onto the hob when boiling. The contents of the pan should be brought to 95°C. In this case, the juice must be constantly stirred. If sour fruits were used to prepare the drink, then sugar can be added to taste. If the apples were sweet, then the drink can be rolled up like that. Sugar can be added after opening the jar.

There is no need to add special preservatives to the juice. After all, the acid and sugar in apples perfectly replace them. When the sterilization of apple juice is completed, it is necessary to remove the resulting foam and pour the finished product into jars. Filled containers are immediately covered with lids and rolled up with a key.

Each rolled up jar must be turned over and placed on its neck. After this, they should be wrapped in a blanket and left until completely cool.

Before canning apple juice from a juicer for the winter, it is worth considering that the finished drink turns out to be concentrated. Such a product can cause some trouble for those who have problems with the digestive system. Therefore, it should be diluted or cooked, for example, with zucchini juice. It is worth noting that the drink turns out to be more delicate and, of course, it will be much healthier. For three liters of apple juice you need to add only one glass of zucchini juice.

Apples contain a lot of iron and upon contact with air this element begins to oxidize. As a result, the juice obtained as a result of squeezing through a juicer may become dark. To prevent this from happening, you should add a little citric acid to the squeezed product, but not too much. The best option is lemon juice. It acts more gently and mixes quickly.

All juice can be re-passed through the juicer. To get a drink, you need to add 10% of water by weight of recycled materials. So, if there are 2 kilograms of pomace left, then you need to add 200 milliliters of liquid, the temperature of which should be from 75 to 80°C. Everything is thoroughly mixed and infused for three hours. After this, you can pass the raw materials through a juicer. This juice can be used to make jam, marmalade or marmalade.

If you don’t have a juicer, you can prepare juice using a regular meat grinder. Preparing apple juice in this way is a labor-intensive process. First of all, the fruits should be completely peeled and cored.

Prepared apples must be passed through a meat grinder. The result should be a homogeneous mass. It needs to be laid out in portions on a thick cloth or gauze folded in several layers. Apple juice is squeezed by hand into a bowl. After this, the drink should be boiled, poured into glass jars and rolled up with a key. Natural apple juice is ready.

To prevent a drink prepared using this method from quickly darkening and acquiring an unpleasant aftertaste, you should use stainless steel or enameled utensils and a meat grinder. This little trick allows you to make apple juice at home even more tasty and healthy. After all, it retains much more useful components.

Now you know how to can apple juice from a juicer. By following all the tips, you can make preparations for the whole winter. In this case, the drink may turn out tastier than store-bought. The main thing is to choose the right apple variety and calculate the required amount of sugar.

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Hello! May I know what to do with the foam? I didn’t find a recipe for making jam or anything else from foam. Thank you

No, I’m not interested, we don’t use any fertilizers, minerals, or fertilizers, everything is natural and environmentally friendly.

Marinka's Tvorinki THANK YOU SO MUCH, MARINA. ZEOLITE IS A NATURAL MINERAL. IT IS MINED IN EUROPE. VARIOUS APPLICATION, INCLUDING WHEN GROWING DIFFERENT CROPS. FOR THE FIRST TIME THIS YEAR, I GROWED SEEDLINGS USING ZEOLITE AND FURTHER ADDED IT WHEN PLANTING. IT WORKS IN SOIL FOR 5 YEARS. I DIDN'T EXPECT THIS RESULT. I KNOW FOR FACT THAT IT IS USED IN THE BALTIC COUNTRIES. IF YOU'RE INTERESTED, I CAN SEND YOU A SITE WHERE A LOT IS WRITTEN ABOUT IT. BUT I DON'T KNOW WHERE TO BUY IT.

Cook until you like the color and thickness. No, I don’t know about that.

Marinka's Tvorinki Thank you. How long to cook? I tried it, didn’t boil it much, cooked it for about two hours. For jam, I think it turned out a bit runny. It doesn't fall off a spoon, though. But delicious. I think maybe I could add some apples in there. By the way, Marina, I want to ask you everything. Have you heard about ZEOLITE?

I also have a lot of apples, I was wondering what to do with them, so I’ll get started and make some delicious juice! Thanks for the recipe!??

My grandmother prepared this for me in the village

I love this juice, the foam is delicious

Thank you. There is no need to sterilize

Can you make or write a recipe?

Wash the tomatoes, cut out the centers, cut them, grind them in a meat grinder, put them in a saucepan, bring to a boil, and grind through a sieve. Bring the juice to a boil and simmer over low heat for 5 minutes, then pour into sterilized jars and screw. Cool under the blanket.

Irina Bertram Didn't make it on video.

Hello Marina, do you make tomato juice?

Thanks for the recipe. I’ll definitely make it. Thanks a lot

this juicer yes

Thank you, it turned out to be a very tasty juice, everyone drank it!

Bring to a boil, into sterile jars! And then sterilize for 20 minutes? And liter ones - 10 minutes? It seems like you can’t boil it?

Marinka's Tvorinki Hello! Marina, thank you for everything, I’m cooking according to your recipe, I wanted to ask we used to have a sterilized saucepan. Now we don’t have it, how can I sterilize the jars or boil the juice? Thank you.

No one boils it, I sterilize it in a special pan at 90 degrees, at this temperature the juice does not boil.

Hello. When you drink juice, YOU DILUT IT WITH WATER.

Thank you, Marina, for the useful advice. This year I prepared borscht dressing and ketchup using your recipes. Everything is very tasty. Now I’ll prepare ranet juice according to your recipe, I’m sure it will be delicious.

Hello Marinochka. Greetings from Moscow. We just squeezed the juice out of apples, making a 12 liter pan. The juice is very sweet, no need to add sugar. I would like to consult with you, the juice turned out to be very sweet, is it possible to add a little citric acid to give the juice some sourness? As you advise, you can add and how much lemons you need for a 3-liter pan. I would be grateful for your advice. Thank you Marinochka for your recipes and for your kind heart.

Marinochka, thank you very much for your answer. Good luck with everything.

It’s better not to add anything, bring it to a boil and roll it up, it’s better then, when you drink it, add lime acid to taste.

you know, I sell lemonade and I really want to try to sell this apple lemonade

Tell me Marina, will there be juice in the room?

It's in our basement; I've never stored it in my room.

Hello! where do you get such an abundance of apples? a private house? You are smart!

varite li vi varenie iz orex esli da to kak?

nino sukhishvili forgot to switch to Russian????

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Homemade apple juice: a recipe for the winter

National cuisine: Russian.

• proteins – 0.4 g;
• fats – 0.4 g;
• carbohydrates – 9.8 g.

To prepare tasty and healthy juice for the winter, it is better to process apples only taken from the tree - they are juicier. The varieties Anis, Antonovka, Semerenko, Strey Fling, Grushovka are more suitable for these purposes, but if there are none, you can use others. It is recommended to mix several varieties of apples: the blended drink has a more interesting taste and aroma.

The classic technology for making apple juice at home is as follows:

Prepare jars in advance: wash and sterilize them. Boil the lids for rolling in water for 5 minutes.

Prepare the raw materials: wash the apples, remove rotten areas, cut into 4 parts.

Peel and cut apples for juice

Get juice in any available way: using a juicer, a meat grinder with a special attachment, grating on a fine grater and squeezing through cheesecloth. It should be taken into account that it foams a lot, so it is recommended to get rid of the foam during the cooking process as often as possible.

Making apple juice using a juicer

Strain the resulting juice through several layers of gauze and pour into a clean large pan, preferably enameled.

Place on high heat and bring to a temperature of 90-95 degrees. A clear sign of heating to such a state is the appearance of the first bubbles from the bottom. The juice will begin to lighten and foam will begin to collect on its surface. It needs to be removed with a slotted spoon or a wooden spoon.

Filter the hot liquid through cheesecloth again, add and stir sugar (if natural sweetness is not enough) and put it on the gas stove again. Now you need to heat the liquid to 80-85 degrees.

Remove from heat and immediately pour into sterilized jars and seal them.

In this state, apple juice must be stored at room temperature for another 10-12 days. If during this time it has not begun to ferment, has not become cloudy or mold has appeared, then the jars can be moved for long-term storage to a cool, dark place. This drink can be stored for a very long time, so you can enjoy its taste for a whole year, until the time of the new harvest comes.

If it spoils during the first two weeks, it can be boiled for 5-7 minutes and used to prepare jelly or fruit drinks.

Following this recipe, it is not necessary to heat the juice a second time. The only difference is that reheating allows you to get rid of sediment at the bottom of the can, which will appear during storage of the drink. It is worth considering that you will not be able to obtain completely clarified juice at home, but this nuance will not affect the taste.

Using the pasteurization method, you can preserve the maximum vitamins in the resulting drink. Therefore, it is recommended by experienced housewives who care not only about the taste, but also about the benefits of their preparations. For the same purposes, it is recommended to use only enamel dishes for heating liquids.

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This is the most common and easiest way to obtain any fruit and berry drink. To preserve the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second method is sterilization. To do this, strain the resulting juice through cheesecloth and pour into clean jars. If apple varieties are sour, you can add sugar, but not more than 100 g per liter of liquid. You can add granulated sugar just before seaming - it will completely dissolve in the hot liquid. Close the jars tightly with boiled lids.

At this time, water should already be boiling in a wide saucepan, on the bottom of which a wooden circle or gauze is laid. Place the filled containers in boiling water (it should reach the neck of the jars) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be gradually removed. Remove the jars from the boiling water, turn them upside down and wrap them in a warm blanket.

Wash the fruits thoroughly and cut into four parts.

Peel the apples and remove rotten areas, remove the seed capsule.

Combine the resulting mass with the syrup and put it back on the fire.

Apple juice prepared according to this recipe is obtained with pulp. It contains more dietary fiber, so it will be beneficial for the intestines. It is recommended to be consumed without adding a sweetener for those who are on a diet.

If you don’t have a juicer at home, but want to prepare a clarified drink, you can use the classic recipe for making it. To obtain juice, apples must be passed through a meat grinder or grated on a fine grater, then squeezed through cheesecloth several times. Next, prepare the drink according to the first recipe.

Another way to prepare it for long-term storage can be seen in the following video. Its author suggests making a drink with sugar using the sterilization method. It is worth considering that each housewife eventually finds her own secrets of home preservation, so different recipes may differ from each other. Each is good in its own way and can be used with equal success for winter preparations.

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Pour all the juice into a large saucepan.

Immediately close the juice with a seaming key or screw caps.

We turn the cans of homemade apple juice upside down, wrap them in something warm (a blanket, a blanket) and let them cool completely in this position.

From the specified amount of ingredients used, I got about 3.5 liters of aromatic apple juice. These are 3 cans (one with a capacity of 1.5 liters and two with a capacity of 1 liter). I wrote 7 servings at the beginning of the recipe, based on the calculation of 1 serving - 0.5 liters.

We store homemade apple juice in the basement or cellar. During storage, sediment will fall to the bottom - this is normal, don’t worry. And in winter, we open the jar, dilute it with water to taste and enjoy the wonderful apple juice that we prepared ourselves at home during the season.

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Apple juice is one of the most convenient and delicious ways to preserve your apple harvest for the winter. Apple juice allows you to preserve vitamins and other useful substances as much as possible, and at the same time use almost no sugar and other additives.

Apple juice can be prepared in four ways:

• Squeeze the juice using a juicer, pour into an enamel container, heat to 95°C (no more!), skim off the foam and immediately pour into hot sterilized jars;
• Pour freshly squeezed juice into sterilized jars, place them in a saucepan with hot water, bring it to a temperature of 85°C and heat the juice in the jars for 20 minutes for jars with a capacity of up to 1.5 liters or 30 minutes for jars with a capacity of 2-3 liters;
• Squeeze out the juice, pour into an enamel pan and boil, skimming off the foam. Pour into sterilized hot jars and seal;
• Use a juicer. In this case, the juice is immediately poured into hot sterile jars and immediately rolled up.

Before rolling, jars should be washed thoroughly with laundry soap or soda and sterilized. This can be done by steaming the jars over a pan of boiling water or heating them in the oven at a temperature of 100-120°C for 10-15 minutes. It is more convenient in the oven, since the kitchen does not float in clouds of water vapor. Keep the jars in the oven until the juice is poured to keep them hot. Remove the jars using a thick oven mitt or special tongs to avoid getting burned.

The lids must be boiled in water before rolling. When sealing apple juice cans, use lids with a varnished inner coating, as the acid contained in the juice can corrode the unprotected tin of the lid. Screw caps are usually immediately protected with a special coating. When reusing these covers, carefully inspect the inside to ensure it is not scratched or damaged.

Turn the rolled up jars of juice over, inspect each one for leaks or air leaks, wrap it up and let it cool completely. Store apple juice for no more than two years in a dark place.

Not all apples are suitable for squeezing juice. Yes, you can put the carrion to work, having first cut out all the dubious places. The main thing is that the apples for juice are juicy, forgive the tautology, and not too sour. You will have to add sugar to sour juice, and this can cause heartburn. And in general, it is better, if possible, to completely avoid adding sugar to natural juices, especially when it comes to dietary or baby food. The maximum you can afford is 2-3 tbsp. sugar per three-liter jar. There is no need to be afraid of the jars swelling - if you have thoroughly washed the jars and sterilized them conscientiously, there should be no unpleasant surprises.

Now a few words about the process of squeezing juice. Apples should be thoroughly washed, cored and cut into pieces.

It is convenient to use a special method where the core is removed in one motion and the apple is cut into 6-8 parts. To extract juice on an industrial scale, we strongly recommend using ugly-looking, but very reliable juicers made in Russia or Belarus. Firstly, it costs them nothing to squeeze a couple of buckets of apples for half an hour and not even warm up. Secondly, they are designed in such a way that the pulp is squeezed out as dryly as possible, and practically not a drop of juice remains in it. Everything goes into action.

Glamorous imported juicers are only suitable for squeezing a couple of apples for a smoothie or cocktail, then they need a lot of rest. And the cake from them is liquid, full of unsqueezed juice. Not juicing, but a complete transfer of products...

After squeezing, apple juice should be strained through several layers of gauze, previously washed with laundry soap and ironed. This will remove any remaining pulp and you won't have to further clarify the juice. Unless a thin layer of pulp forms at the bottom of the jars during storage.

To prevent the juice from darkening, you can add a little lemon juice to it, just do not overdo it, otherwise the juice will be too sour. We have already talked about sugar: 2-3 tablespoons per 3-liter jar, that’s all.

That, in fact, is all the wisdom of preparing apple juice for the winter. Apple juice in its pure form has a rather concentrated taste. Therefore, when consuming it, it is better to dilute it with boiled or clean filtered water. You can also prepare assorted or blended juices.

Apple-carrot juice. Take apples and carrots in a 1:1 ratio or less (less carrots to apples). Steam the peeled carrots a little and squeeze out the juice in any way. For baby food, boiled carrots can be rubbed through a sieve. Mix apple juice and carrot juice or puree and process it using one of the methods described above (pasteurization in jars, pasteurization in enamel containers or boiling).

Apple-pumpkin juice. Peel the pumpkin and remove seeds, cut into pieces and steam. Rub through a sieve or puree in a blender and mix with apple juice in any proportions. You can add lemon juice or sugar to taste. Pasteurize in any way or boil and roll up.

Apple-pear juice. Pear juice does not have a pronounced taste and aroma, but when mixed with apple juice it allows you to get a drink with an interesting bouquet. Prepare apples and pears, core, cut into slices and squeeze in the usual way or separate the juice using a juicer. Pasteurize or boil and roll up. Any ratio.

The list of composition of blended juices and assorted juices is endless. Mix apple juice with zucchini, blackberry, raspberry, and chokeberry juice (in this case, only 10-15% of chokeberry berries in relation to apples is enough, and you will get not only a tasty and beautiful, but also a healthy drink). There are many options for additives, and each region of our vast country has its own.

Fantasize or just prepare pure apple juice for the winter, don’t let a single apple go to waste, and your family will thank you!

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How to make natural apple juice. How to properly squeeze juice from apples. Homemade apple juice

Homemade apple juice for the winter: step-by-step recipe and the best combinations with other fruits and berries. Simple ways to stock up on vitamins for the whole year and get them from a delicious apple drink. It turns out healthy and very aromatic, and its taste is many times superior to its store-bought counterpart.

1. Type of dish: drink.
2. Subtype of dish: apple drink.
3. number of servings out: 5-6
4. Cooking time: .
5. National cuisine: Russian.
6. Energy value: .

• proteins – 0.4 g;
• fats – 0.4 g;
• carbohydrates – 9.8 g.

Secrets of making apple juice

• apples (the quantity is calculated based on the available raw materials and containers for seaming);
• Sugar is not used in the classic recipe, but if the fruits are very sour, you can add 50-100 g per liter of liquid.

To prepare tasty and healthy juice for the winter, it is better to process apples only taken from the tree - they are juicier. The varieties Anis, Antonovka, Semerenko, Strey Fling, Grushovka are more suitable for these purposes, but if there are none, you can use others. It is recommended to mix several varieties of apples: the blended drink has a more interesting taste and aroma. The classic technology for preparing apple juice at home is as follows:

Bottle apple juice

1. Place the containers upside down and cover with a blanket.

In this state, apple juice must be stored at room temperature for another 10-12 days. If during this time it has not begun to ferment, has not become cloudy or mold has appeared, then the jars can be moved for long-term storage to a cool, dark place. This drink can be stored for a very long time, so you can enjoy its taste for a whole year, until the time for a new harvest comes. If it spoils during the first two weeks, it can be boiled for 5-7 minutes and used to prepare jelly or fruit drinks. Adhering to this recipe, It is not necessary to heat the juice a second time. The only difference is that reheating allows you to get rid of sediment at the bottom of the can, which will appear during storage of the drink. It is worth considering that it will not be possible to obtain completely clarified juice at home, but this nuance will not affect the taste. Using the pasteurization method, you can preserve the maximum of vitamins in the resulting drink. Therefore, it is recommended by experienced housewives who care not only about the taste, but also about the benefits of their preparations. For the same purposes, it is recommended to use only enamel dishes for heating liquids.

Preparing apple juice for the winter

• apples;
• other vegetables, berries or fruits (optional);
• sugar if necessary.

This is the most common and easiest way to obtain any fruit and berry drink. To preserve the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second method is sterilization. To do this, strain the resulting juice through cheesecloth and pour into clean jars. If apple varieties are sour, you can add sugar, but not more than 100 g per liter of liquid. You can add granulated sugar just before seaming - it will completely dissolve in the hot liquid. Close the jars tightly with boiled lids. At this time, water should already be boiling in a wide saucepan, on the bottom of which a wooden circle or gauze is laid. Place the filled containers in boiling water (it should reach the neck of the jars) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be gradually removed. Remove the jars from the boiling water, turn them upside down and wrap them in a warm blanket.

Apple juice obtained through a juicer

If you have a juicer on your farm, you can experiment with preparations for the winter - making blended drinks. Those in which apples are combined with the following fruits, berries and vegetables have excellent taste:

• pears;
• plums;
• zucchini;
• carrots;
• tomatoes;
• pumpkin;
• chokeberry;
• sea ​​buckthorn;
• grapes;
• currants.

Many summer residents prepare this apple-pear drink - it turns out to be light, aromatic and very tasty.

• apples;
• pears.

The amount of ingredients must be selected based on the expected result and individual tastes.

1. Wash the fruits thoroughly and cut into four parts.
2. Pass them through a juicer.
3. Pour the resulting mass into an enamel container and place on the gas stove.
4. As the liquid heats up, foam will form on its surface. It needs to be removed with a spoon or slotted spoon.
5. If there is not enough sweetness, you can add granulated sugar.
6. As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of gauze.
7. Pour hot into pre-prepared glass jars and roll them up, turn them over and wrap them.

After a week or a week and a half, check to see if the workpieces have deteriorated and remove them to a permanent storage location.

• apples – 3 kg;
• water – 1 l;
• sugar syrup - 4 cups (dissolve 2 cups of granulated sugar in the same amount of hot water).

Step-by-step cooking recipe:

1. Peel the apples and remove rotten areas, remove the seed capsule.
2. Cut into slices approximately 1-2 centimeters wide and place them in an enamel pan.

1. Pour in water.
2. Turn on the heat and wait until it boils, cook for 15 minutes.
3. Remove the pan from the gas stove and puree its contents. To do this, pass the pulp through a meat grinder 2 times or use a blender.

Puree apples to obtain juice

1. Combine the resulting mass with the syrup and put it back on the fire.
2. Boil for 5 minutes, turn off the heat and cool slightly.
3. Rub the mixture through a fine metal sieve.
4. Put it back on the fire, bring it to a boil and immediately pour it into prepared warm jars, roll it up and put the lids down.

Apple juice prepared according to this recipe is obtained with pulp. It contains more dietary fiber, so it will be beneficial for the intestines. It is recommended to use it without adding a sweetener for those who are on a diet. If you don’t have a juicer at home and want to prepare a clarified drink, you can use the classic recipe for its preparation. To obtain juice, apples must be passed through a meat grinder or grated on a fine grater, then squeezed through cheesecloth several times. Next, prepare the drink according to the first recipe.

Apple juice is rightfully considered a storehouse of vitamins. Thanks to mineral elements, the product strengthens the immune system, fights colds, and increases vitality. For this reason, experienced housewives want to preserve the juice in order to be able to enjoy it in the winter. We have put together for you a golden collection of the most delicious recipes that you can easily turn into reality yourself. Let's look at the important aspects in order.

To prepare juice, only sweet varieties of apples are used; in some cases, distillation of fruits with sourness is allowed. The second option involves adding granulated sugar, which can cause heartburn.

Give preference to the following varieties: Simirenko, Antonovka, Anis, Grushovka, Golden. Recipes allow for mixing different types of apples, it all depends on personal preference. The listed varieties are optimally suited for distillation, since they are moderately sweet, but at the same time have a touch of sourness.

After choosing the fruits, you need to sort them out. It is important to understand that only healthy apples without wormhole are used for juice. Each fruit is thoroughly washed with a foam sponge. If store-bought products are used for pasture, wax and possible chemicals are removed from them using baking soda.

Next, the apples are laid out on a flat surface and wrapped in a towel. After this, they are placed on a paper napkin until the moisture has completely evaporated. When the fruits are dry, the core is cut out. Next, the preparation process proceeds according to the instructions for the juicer. The fruits are pre-chopped with a knife or sent whole to the device.

1. Place the apples in the sink, rinse each apple under warm water, using baking soda if necessary. When all the dirt has been removed, sort out the fruits, cut out damaged and rotten areas, remove leaves and tails.
2. Give preference only to ripe fruits if game is not used. Spread a cotton towel on the table, place the fruit to drain, and dry at room temperature.
3. Using a thin knife, peel the apples. Try to cut the skin so thin that only the hard, smooth part is removed. It is under it that there is a concentration of useful elements that need to be preserved.
4. Cut out the core, remove the seeds and substrate, chop the fruits into cubes of equal size. The size of the pieces directly depends on the characteristics of the juicer. If the device turns large pieces into puree well, don’t waste time on trifles; chop the apples in half.
5. When planning the amount of the final product, proceed from the following indicators: in most cases, when processing 11-12 kg. Apples yield about 4-5 liters of juice. It is difficult to say the exact figure, because all varieties vary in ripeness and juiciness.
6. Select a bottle with a neck diameter that matches the size of the juicer spout. Such a move will prevent possible contact of the final product with oxygen. Whenever possible, choose ceramic or glass containers rather than plastic. The latter option reduces the shelf life of the final product. Also, do not use metal utensils, as they tend to oxidize.
7. Place the selected vessel under the neck, place the fruit pieces into the cavity of the juicer, and turn on the device. Depending on the manufacturer, the speed of juice dispensing varies significantly. Since apples are quite juicy, they grind faster than, say, carrots. As a rule, 5 minutes of operation of the device is enough to obtain 3.5-5 liters of the final product.
8. In addition to squeezing, the juicer cleans the liquid from the pulp, as in the previous case, the result directly depends on the manufacturer. As practice shows, a relatively small amount of pulp can be seen on top of the juice. You can either stir it to create a pulpy product or strain it. In the case of the latter option, use a sieve or make a filter from gauze fabric folded in several layers.
9. As for the pulp from spent apples, it has virtually no benefit; throw it away or use it for your own purposes. After completing all manipulations, disassemble the device, wash it thoroughly in the shower, and dry it. Leave it assembled or disassembled until next time.

There are a sufficient number of ways in which you can prepare apple juice for winter preservation.

First you need to take care of the container into which the product will be poured. Wash it thoroughly with warm water, treat the cavity and outer walls with baking soda, and pour boiling water over it.

You can also sterilize the jars by placing them in a pan of water and then boiling them thoroughly (about 10-15 minutes). After preparing the dishes, choose the appropriate preservation method and begin the procedure.

Option #1. Warming up
The cooking technology is as follows: the juice is poured into a wide pan with an enamel coating, then placed on the stove and heated evenly to 88-98 degrees.

If you do not have a thermometer, a visual inspection will help you find out about the required stage. Small bubbles will begin to appear on the surface of the liquid; under no circumstances bring the composition to a mass boil.

Apple juice can be transferred to a place for long-term storage only after it has been infused at room temperature for about 12-14 hours.

Option #2. Light boiling
The technique is designed for those cases when, when squeezing apple juice, there are doubts regarding the quality of the fruits used. For example, you are not sure that you have completely removed spoiled areas or cleaned the fruit properly.

Experienced juice makers do not recommend boiling juice for a long time, but heat treatment over high heat for 5 minutes is acceptable. Of course, with this method of pasteurization, most of the beneficial elements will lose their properties, but the taste and overall impression of consuming the product will remain unchanged.

Pour the juice into a thick-walled saucepan, bring to a boil and note the time. After the specified period (5-7 minutes), pour the product into clean (sterile) jars, seal, turn over the neck, and wrap with a warm cloth.

The cooling time at room temperature is about 12 hours, after this time the jar needs to be turned over and placed in a dark place (cellar, basement, closet, etc.).

Option #3. Closed pasteurization
This method is good because the juice is boiled after it is transferred to the jar without preheating. To carry out the procedure correctly, prepare a wide saucepan with high sides, pour the juice into glass containers, close the lid, but do not roll it up.

Place the jar in the pan, add warm water, turn on the stove. Simmer over medium heat until the first bubbles begin to appear. Make sure that the level of poured water only reaches the shoulders of the container, otherwise it may burst. Next, cover the pan with a lid and bring the juice to a temperature of 85 degrees, no more.

After this period, reduce the heat to the minimum mark, boil the jar of juice for 20-30 minutes, depending on its size. As soon as the pasteurization process comes to an end, carefully remove the container with mittens, immediately roll it up and wrap it in a blanket. Let the juice cool to room temperature (about 12-15 hours), then take it to a dark room for long-term storage.

Important! After preparing and pasteurizing the juice, label each jar. Be sure to indicate the date of preparation so as not to violate storage conditions. The duration of aging during which the product can be consumed ranges from 22-24 months.

As for adding sugar to a drink, this is a purely individual matter. You can stir in the bulk mixture during the heating stage, or you can be content with the natural taste of apple juice.

1. To prepare the drink, it is important to maintain the correct proportions. Experienced housewives are advised to mix 2 parts apple juice with 1 part carrot juice, and you can add granulated sugar at the rate of 10 grams. per 100 ml. final product.
2. Wash the carrots, peel them, and dry them with paper towels. Chop into small pieces, place in a deep container, and pour over boiling water. Wait about 20 minutes.
3. Wash and peel the apples, remove the peel from them with a knife with a thin blade. Remove the core and chop the fruit into equal-sized pieces.
4. Mix the apple and carrots, squeeze the juice out of them using a juicer, remove the pulp by passing the mixture through a sieve. Pasteurize using one of the methods described above (“Light boiling”, “Heating”, “Closed pasteurization”).
5. At the heat treatment stage, add granulated sugar to the juice and wait until the crystals dissolve. After this, pour into jars, seal, cool, and put in a dark place.

1. Peel the pumpkin from the hard skin and remove the fibrous seed structure from the cavity. Wash the fruit, cut into small pieces, steam them for 10 minutes.
2. Wash the apples, remove the peel with a thin knife, remove the core. Cut the fruit into equal-sized pieces and scald with boiling water.
3. Dry the fruits well, place them in a blender or juicer, then remove the pulp with a gauze filter, add ground cinnamon, vanillin and filtered water in a small amount to the juice to slightly dilute the composition.
4. If you wish, you can add a little lemon juice to the mixture to give the drink a citrusy note. As soon as the juice is obtained, pasteurize it using the “Light boiling” method, the only thing is that the cooking time must be increased to half an hour.
5. At the end of the manipulations, pour the composition into sterile jars, seal, and let cool in a wrapped blanket. Move the container to a place for long-term storage.

It is not difficult to prepare apple juice at home if you have an understanding of basic processing technologies. Always wash and dry the fruits, separate the pulp from the liquid, and boil the jars. Consider making apple-pumpkin and apple-carrot juice.

Among the many recipes for homemade preparations for the winter, I also have natural apple juice. I think there is no need to say that the homemade apple juice that we will prepare for the winter today is not only very tasty, but also certainly healthy. It can be consumed as an independent drink, simply diluted with water, or used as a base for making jelly, tea, mousses, jelly and even fruit ice cream.

We can talk about the benefits of apple juice prepared at home for a very long time. Not only is it a low-calorie product (especially if prepared without sugar), it also contains a lot of iron, pectin and fruit acids. Regular consumption of apple juice (within reasonable limits, of course) helps increase immunity, as well as the body's resistance to infectious and colds. It is recommended to drink it to improve digestion and stimulate intestinal function.

How to make apple juice at home? There are several options, but today I suggest making apple juice through a juicer, since I simply don’t have a juicer. As a result of simple manipulations, you will get a very rich concentrated drink, which must be diluted with water before drinking (I dilute it about 1 to 3). I hope this year you also have a good harvest season and you will definitely prepare apple juice at home for your family.

The recipe for apple juice for the winter includes only 2 ingredients: apples and granulated sugar. You can adjust the amount of sugar yourself depending on the natural sweetness of the apples. My fruits are sweet and sour, so I sweetened the finished apple juice a little.

So, we sort through the apples, wash them, and if there are rotten areas, cut them out. We pass the fruits through the juicer, not forgetting to remove the pulp from time to time.

Pour the apple juice into a large container and let it sit for 10 minutes. During this time, the foam (there is a lot of it) will rise to the top and become denser.

It’s easier and simpler for me to first strain the juice, and then squeeze out this dense foam - it also contains a lot of juice. I use a ladle to skim off the foam and transfer it to another container. If your cake is wet, squeeze it out too.

You need to strain freshly squeezed apple juice through thick natural fabric or 4-5 layers of gauze. At first, the juice will actively drain, after which it will begin to drip - then you will need to squeeze it out with your hands.

The result is slightly cloudy freshly squeezed apple juice, the color of which depends on the variety and color of the apples. From 6 kilograms of fruit I squeezed 3.1 liters of juice.

Add granulated sugar to taste - 400 grams of sugar was enough for me for this amount of juice. If your apple juice is very sour, add sugar. And if the apples are initially sweet, you don’t have to sweeten the juice at all. Mix everything and put on medium heat. There is no need to boil apple juice for the winter - just bring it to 95 degrees (the juice is about to boil) and you can close it in jars.

Pour the hot juice into pre-prepared jars. Each housewife sterilizes dishes for preparations in her own way, but I prefer to do it in the microwave - wash the jars in a soda solution, rinse and pour 2 fingers of cold water into each. Steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 0.5-1 liter jars at once, 7-10 minutes will be enough. I boil the lids on the stove for about five minutes.

The end of August brings us a wonderful Christian holiday - the Transfiguration of the Lord. It is celebrated on August 19. By this time, the fruits of many trees reach their full maturity, which we bring to the temple for consecration.

The apples are ready for picking. Fresh ripe apples contain up to 16% sugars, organic acids, vitamins C, B1, B2, A, PP, microelements: magnesium, iron, phosphorus, potassium. The fruit is rich in pectin, a substance that can remove toxins from the body.

Therefore, the benefits of natural apple juice cannot be overestimated. Of course, ideally it is better to drink it immediately after preparation - it retains the maximum of nutrients. But if the garden rewarded you with a large amount, then you should know how to make apple juice at home. This knowledge and a few hours of your time will help you delight your loved ones with delicious summer drinks even in the midst of February snowstorms.

At the same time, among the huge variety of apple varieties, Antonovka, Slavyanka, Grushovka Moskovskaya or other autumn and winter varieties are most suitable for juice.

Species such as china or ranetka produce sweet juices, but with high acidity, so they are consumed half and half with water. Delicious and unusual juices are obtained from a mixture of different varieties of apples.

Making apple juice at home is not difficult. Using a juicer, you can prepare freshly squeezed apple juice with or without pulp. It is important to choose good ripe fruits that are not spoiled by pests. Juice from apples is easier to squeeze if you do it immediately after the fruits are picked from the tree.

To make apple juice for the winter:

• Choose good fruits, wash them thoroughly, remove stems and seeds. Do not cut off the peel; it contains the largest amount of vitamins. Cut the apples into pieces and run them through a juicer. Let the juice sit for a while so that the foam goes away and the pulp settles. If you want to make apple juice with pulp, then you need to proceed to the following steps.
  If you do not need pulp, then the juice must be strained through a sieve or clean gauze 2 times before and after boiling. After straining the juice a second time, put the pan on the fire and bring to a boil again. If this is not done twice, the juice may end up with sediment.
• If you make juice from sour apples, you can add sugar; for 0.5 liters of juice - about 1 tablespoon of granulated sugar. To prevent homemade apple juice from turning dark, add citric acid to it.
• Place the pan with the juice to cook at a temperature of 950 C, stir occasionally and skim off the foam. Before the juice boils, sterilize the jars and lids. As soon as the juice begins to boil, immediately remove from the stove and pour into jars and screw each one in turn. After the jars of natural apple juice are closed, turn them upside down and leave them for a day, covered with a blanket.
• In the future, natural apple juice can be stored for up to two years at a temperature not exceeding +50 C.

Apple juice can be prepared at home without a juicer, using the diffuse method. For this:

It is necessary to carefully prepare for the production of such apple juice at home: first, prepare three 3-liter jars and number them.

Finely chop 1.5 kg of apples and pour them into the first jar to the top. Pour warm boiled water into a jar of apples up to the neck level and leave for 6 - 8 hours. After this, pour the resulting infusion into a separate container, and again pour hot water into the jar of apples.

Use the 2nd jar, filling it with 1.5 kg of apples, fill it with the infusion obtained in the first jar and leave again for 6 - 8 hours.

From the second jar, pour the infusion into the 3rd jar with 1.5 kg of apples, and from the 1st jar into the 2nd.

Natural apple juice from the 3rd jar is ready for use after it has been infused for 6 - 8 hours.

It is important to periodically taste pieces of apples from the first jar after pouring the infusion. If the taste is gone, then you need to cut new apples and move the jar to the end of the row.

Bring the finished juice almost to a boil and pour into sterilized jars.

Thus, it is possible to obtain excellent apple juice at home without using any additional means other than a stove. The drink is rich in both color and the content of vitamins and other useful components. You can use more cans, this will only improve the quality of the juice, but it will take more time. You can add sugar to taste.

For small children, it is better to make apple juice with pulp, like a puree. To do this, you need to finely chop the apples. You can, of course, use a blender for chopping, but if you use metal knives, the apple mass will oxidize and lose beneficial vitamins.

Pour finely chopped apples into a saucepan, fill completely with water and simmer over low heat, stirring lightly. When the apples have softened, you need to let them cool and then rub them through a sieve, after which, as usual, pour them into sterilized jars and leave them for several hours under a blanket, place the lid down. This homemade drink will bring much more benefits to your loved ones than juices from stores.

Can you refuse a glass of juice offered to you? I don’t, because both fruit and vegetable juices are not only very tasty, but also healthy. Natural juices prepared at home can be prepared for future use and drunk all year round. How pleasant and useful it is to open a jar of homemade apple or cherry juice in the middle of winter. And the process of canning juices is quite simple. Juices squeezed from fruits, berries or vegetables are heated, poured into jars, hermetically sealed and pasteurized in hot water. Juices prepared in this way are perfectly stored in a dark, cool place, for example, in a cellar. Nothing complicated, but the pleasure and benefits from such juice will be much greater.

Canning juices at home can be done in two ways: pasteurization and hot filling. The pasteurization method involves heating the juice almost to a boil and pouring it into sterile jars, after which the jars are covered with sterile lids and pasteurized in a water bath at a temperature of about 90 ° C for 20 minutes. Then the lids are sealed tightly. The hot filling method has recently become much more widespread, since the preservation process is much faster. The juice is heated, then boiled over low heat, poured to the top into sterile jars, and immediately sealed with sterile lids. Turn the jars upside down, wrap them in a warm blanket and leave them until they cool completely.

Preparing juice at home is obtained by squeezing fresh, fully ripe, high-quality and healthy fruits, berries or vegetables. When squeezed or pressed, all the most valuable and beneficial substances for the body are extracted from them along with the juice - fruit acids and sugars, mineral compounds, vitamins and essential oils. Therefore, such 100% natural canned juices are especially useful for both children and adults.

First of all, to ensure that your juice turns out tasty and survives storage well, select for it only whole, fresh fruits and vegetables that have not been touched by various pests. You don’t need to think that, for example, fruits and berries that are not suitable for jam can easily be used for juice. In fact, fruits intended for juicing should not have wormholes, rot or mold. The fruits should be ripe, but again not too overripe.

Now that high-quality fruits have been selected, they need to be thoroughly washed under running water (you can use a shower for this purpose), then peeled from seeds and stalks and crushed so that they better release the juice when squeezed. Soft berries, such as strawberries or raspberries, can be crushed by hand using a masher, and denser fruits can be passed through a meat grinder with a large grid. Some fruits, such as plums and black currants, have difficulty releasing juice, so they
You can put it in a saucepan and heat it in a water bath. To extract juice, you can use either an electric juicer or a manual press.

Some juices are clear on their own. Very good clear juices are obtained from cherries, raspberries, black and red currants. Other juices are usually cloudy because they contain suspended particles. To get rid of them, you need to filter the juice through a thin cloth and let it sit in a cold place. Previously, housewives tried to clarify the juices at any cost, for which they filtered through several layers of fabric, settled and drained from the sediment. Modern nutritionists claim that it is juices with pulp that are the most beneficial for the body, especially such as, for example, pumpkin, tomato, plum, apricot, peach, pear and others. They, among other things, retain fiber and pectin substances, which reduce cholesterol levels in the blood and normalize the functioning of the gastrointestinal tract.

After squeezing, the juice is poured into an enamel pan and heated to 80-95°C. Here it is important to heat the juice almost to a boil, but not to boil. Then the juice is filtered and heated again. During the second heating, sugar can be added to sour juices.

The hot juice is poured into jars, which must first be sterilized by holding them over hot steam for about a quarter of an hour or calcining them in the oven. You need to pour almost to the top, this way there is less chance that the juice will spoil. The jars are then sealed with sterilized metal lids. Jars of juice are pasteurized in hot water for about 15-20 minutes.

Now about the hot filling method. To do this, the squeezed juice must be heated to 70-75°C, filtered, brought to a boil and boiled for 2-3 minutes, and then poured into sterilized jars and rolled up. Immediately after this, the jars should be placed upside down and covered with something warm, for example, an old blanket or blanket.

After cooling, the jars can be turned over and placed in a dark place at room temperature for a week. During this week, jars with low-quality juice will “prove” themselves: their contents will become cloudy and ferment. Only high-quality juice is stored in a dark, cool place. Juice canned at home can be stored for no more than a year.

Well, you already know how to make juice at home, so it’s time to move on to recipes.

Apple juice has long and firmly won people's love. It not only tastes good, but and extremely useful. This drink will bring you to your senses after a hard day and relieve fatigue. It will give you energy in the morning, even if you didn't sleep well. And if you have a headache after yesterday's fun, its refreshing taste will quickly bring you back to your senses. Apple juice can be mixed with other juices to make the drink to your own taste. Pear-apple, apple-cherry, apple-rowanberry, currant-apple, etc. are good.

Preparation:
Apples of autumn varieties, juicy and not overripe, are most suitable for making juice. Wash the sorted raw materials, peel them from seeds, cut them and pass them through an electric juicer or squeeze them manually. Then pour the resulting juice into an enamel pan, add sugar (for 0.5 liters of juice, 1 tablespoon of granulated sugar). Place the pan on the stove and heat until boiling, stirring all the time. Don't boil! Remove from heat immediately after boiling. Then pour the juice into clean, thoroughly pasteurized jars, roll up the lids, turn the bottoms up and leave for a day, wrapped in a blanket. Then you can turn them over and put the finished juice in a dark, cool place.

Plum juice

Preparation:
All varieties of late-ripening plums are suitable for obtaining this juice. Sort the plums, rinse, remove seeds and heat in a steam bath until the juice begins to release. After this, place the plums under a press and squeeze out the juice. Pour it into prepared dishes and pasteurize from 15 minutes (0.5 l jars) to 30 minutes (1 l jars) at a temperature of 85 ° C. Or heat the juice to a temperature of 90-95 °C, pour into prepared containers and seal.

Strawberry or strawberry juice

Preparation:
Place the prepared berries in an enamel bowl, mash, cover with a lid and leave for 3-4 hours. Then add water at the rate of half a glass of water per 1 kg of berry mass and squeeze out the juice. If the juice does not separate well, heat the mixture to a temperature of 60°C. Then pour the juice into clean jars, seal and pasteurize for 15 minutes (0.5 l jars) to 20 minutes (1 l jars) at a temperature of 85°C.

Preparation:
For this juice, you should prefer varieties that are intensely colored and have a distinct aroma. These berries are very delicate, they should be processed immediately after picking, since even with short-term storage they cake, juice leaks out of them, and they can become moldy. Clean the collected berries from stems and other impurities, quickly rinse in small portions, immerse the colander with the berries in water, and remove the sepals. Then squeeze it using a juicer or put it into a juicer. It is better not to add sugar, but to blend sour juice with other, sweeter juices. If you want to mix juices, different berries can be squeezed together.

What could be better in the chilly winter season than delicious raspberry juice with its unsurpassed aroma! A great summer reminder for kids and adults!

Ingredients:
1 kg raspberries,
150-200 g of water.

Preparation:
Carefully wash the berries and mash them with a wooden pestle. Heat water in an enamel saucepan to 60°C, place raspberries in it and heat the berries to 60°C with constant stirring. Remove the pan from the heat, cover it with a lid and drain the juice after 15 minutes. Filter it, bring it to a boil and immediately pour it into bottles or jars. Then they can either be sealed or pasteurized at 85°C: for half-liter jars or bottles the time is 15 minutes, for liter jars - 20 minutes, for three-liter jars - 30 minutes.

Some natural juices, no matter how healthy they are, still have to be combined with others to improve their taste and aroma. Sour juices from currants, cherries, plums are well mixed with pear or apple. Juice from cherries, raspberries, blueberries, cranberries, and black currants is very aromatic. It will be good in combination with apple, pear, or gooseberry.

Juice from black, red, white currants

The skin of black currants is quite dense, so for better extraction of juice, the berries must be blanched. To do this, sort them out and rinse them, put them in a colander or a special mesh and place them in boiling water for 4-5 seconds. Squeeze the berries in a juicer (each type separately or together, as desired), strain the juice, bring to a boil, pour into the prepared container and immediately seal it hermetically.

If you want to remember in winter the past summer with its abundance of vegetables, prepare vegetable juice.

Ingredients:
1 l. zucchini juice,
100 g grape leaves,
1 PC. carnations.

Preparation:
Wash the zucchini, peel, chop and squeeze out the juice using a press or juicer. Pour boiling water over the grape leaves and put them in prepared jars, and put the cloves there too. Bring the juice to a boil and pour into jars. Pasteurize the jars for 10 minutes at 90 °C.

Carrots have long been famous for their healing properties. Carrot juice is useful for people with diseases of the liver, kidneys, and cardiovascular system. And it is simply necessary to use it to prevent various diseases. Carrot juice for the winter can be prepared in such a way that it remains fresh and retains all its beneficial properties for a long time. In addition, this is a product that is unique in terms of preservation. Therefore, when preparing it, you need to take into account all the features. Do not use metal utensils.

Preparation:
Select a few fresh and ripe carrots, wash them well, then peel them. Grind in a food processor, juicer, or squeeze the juice out of grated carrots using a press.

Then give the juice some time to settle. Remove the sediment and strain. Pour the liquid into a saucepan of suitable volume and heat to 85°C.
Immediately pour the heated juice into bottles or jars prepared in advance. Don't fill them to the brim. Then seal and sterilize for half an hour at 110 degrees.

Mixed vegetable juices

Ingredients:
1 l. tomato juice,
1 l. carrot juice,
1 l. pumpkin juice,
dill seeds, salt to taste.

Preparation:
Mix the juices, add dill and salt and boil for 5 minutes. While hot, pour into prepared jars and roll up.

Ingredients:
1 liter of tomato juice,
0.25 l sauerkraut juice,
salt, sugar to taste.

Preparation:
Mix the juices, add salt and sugar, bring to a boil and pour into prepared jars. Pasteurize half-liter jars for 15 minutes, liter jars for 20 minutes at a temperature of 80 °C.

By the way, the juice can be frozen in a bottle for the winter. Try it, you and your loved ones will love frozen juices and you will be happy to make them every year.

Frozen juice in a bottle

To freeze juice, you need plastic bottles, which are used for packaging drinking water. Pour fresh juice into the bottle, squeeze the bottle slightly to squeeze out the air, and close tightly. Then wash the bottle, dry it and put it in the freezer. Before use, the bottle of frozen juice must be removed from the freezer and placed on the bottom shelf of the refrigerator. In a day the bottle will thaw. With this juice you can cook compote, jelly, and prepare sauces and gravies with it. It depends on the type of berries you juiced. But it’s better, of course, to drink it.

Making juice at home is simple, tasty and healthy. Enjoy your homemade juices! Bon appetit!

There are so many apples this year that we had to make supports for the branches, otherwise they would break off under the weight.

At first I made compotes from apples, combining different options - apples with blackberries, apples with currants, apples with chokeberries...
After the Apple Savior I decided to make juice, but my juicer died. The mesh in it crumbled. And you know what’s most disgusting is that there are no spare parts for the squeezer. I crawled all over the Internet, sufferers like me are also looking for a mesh, but the manufacturer does not produce spare parts, although our squeezer is Russian.
I had to go to my parents and beg my dad for his favorite juicer. The begging was successful and today we closed the first 12 liters of juice.

In small jars there is puree for Danka. I finally figured out how and what it is made from.

How do I make juice?
I squeeze the apples in a juicer and pour the whole thing into a basin. Why do I call it “the whole thing”, because the output is not only juice, but also foam. LOTS of foam.
I'll let it stand. Then I skim off the foam with a spoon and transfer it to another container. It's very thick.
I pour the juice into a saucepan and put it on the stove.
I don’t make concentrated juice, I dilute it a little with water, about a liter of juice + 100 ml. water.
I add sugar, stir and heat the juice properly without letting it boil. Then I pour it into a jar and put it in hot water to sterilize, but again I make sure that the water does not boil.
I sterilize a three-liter jar for 15-20 minutes and roll it up.
When I make juice, I don’t filter it on purpose, because I like it to have a little pulp. Well, if you like it without pulp, then gauze will help you.

How I make puree.
An amazing puree is obtained from this foam. I transfer the foam into a saucepan, add sugar and let it cook. It boils down decently, probably twice as much. There is no exact recipe for how much sugar you should put in. It all depends on the variety of apples and your personal sweet tooth.
I tried freshly brewed puree on my aunties, Denis and Danka - they all liked it and said to put it in jars.

I rolled the puree into small jars. But the problem was that you couldn’t easily buy lids for these jars, so I had to use old ones. What to do so that the lids stick well.
After washing, I put the lids to sterilize. While they were sterilized, I took a plastic bag and cut them into squares.
After I put the puree into jars, I first covered the jar with a cellophane square, and then screwed the lid on top. The squares also need to be dipped in boiling water so that the microbes on them die. So, if you heat the old lids and screw them onto cellophane, they are screwed tightly. I have been using this method since the times of total shortage, when new caps were worth their weight in gold.

Are you running out of apples yet? Don't know where to put the pulp and juice foam? Then these recipes are for you.

Marmalade is a thickened jam that, in addition to fruit, contains sugar and a thickener - pectin or agar-agar. Pastila is actually jam, but dried in the form of a layer.

In this recipe I have real marmalade and pastille, but without sugar - I use the sweetener Fitparad No. 1 (based on erythritol) and without a thickener - apples themselves contain a lot of pectin.

I make marmalade and marshmallows exclusively from apple foam. And apple cheese is made from pulp.

Have you ever done ? Then you know that when extracting juice, a lot of foam is formed. Its quantity depends on the variety and ripeness of the apples - the looser (and riper) they are, the more foam. If this foam is left in the juice, then during sterilization it will curdle and form a tasteless clot. Those. it has to be thrown away or removed and separately rolled into jars, for example, for feeding babies. This requires a lot, a lot of jars, and from my own experience I was convinced that if there are no children who like puree, half of it is wasted...

But applesauce contains a large amount of pectin. Remember, I wrote about dietary fiber in the article. 100 g of apples contain about 0.9-1.7 g of pectin; during juice production, the distribution does not occur equally - a tiny portion of dietary fiber remains in the juice (no more than 0.2 g, and in store juices there is none at all). Most of the pectin remains in the puree, a smaller part in the cake. Fiber, on the contrary, is most of it in the cake, less in the puree. Those. different types of dietary fiber allow you to prepare two completely different products using different technologies. But both are very tasty and healthy.

Traditionally, marshmallows and marmalade in Rus' were made from Antonovka, I make marmalade from any variety - from Melba, Rose filling, Striped anise, Streifling, whatever is ripe.

Products

• Applesauce
• Apple pulp
• Sweetener Fitparad No. 1 - to taste
• Cinnamon - to taste

How to make apple cheese

First I prepare the juice. I cut my apples (sweet and sour) into halves or quarters, remove the core and all spots. I don't remove the peel. I run the apples through a juicer (I have a Philips HR1863) and get juice and pulp. The juice pours into the glass and forms a head of foam. I drain the settled juice and pour the foam into a colander over two layers of gauze. Juice continues to separate from the foam. I take out the pulp and put it in a separate bowl. I drive the juice away again and pour the foam into a colander again until it is completely filled with foam. Now attention! I tie the gauze into a bag (opposite corners) and hang it over the pan (as homemade cottage cheese is made). In a few hours, the juice will drain and a thick puree will remain in the gauze.

While the juice is draining, you can start making pulp. Depending on the variety of apples and the professionalism of the juicer, the pulp obtained has different moisture content.

I put apple pulp, about 500-600 g in size, into a glass refractory bowl (baking dish). At the same time, I remove the largest pieces of peel. My juicer produces very fine pulp, but sometimes I come across large sections of peel - I take them out. If the cake after the juicer is very, very dry (this also happens), then you need to add water, about 100 g per 400-500 g of cake.

I turn on the microwave for 20 minutes at full power - mine is 900 W. After 20 minutes, I mix with a spoon and leave for another 10 minutes at full power. Then I look at the condition of the mass. If the cake was initially too wet, you may have to do three cycles of 20 minutes each. If it’s a little dry, just 30 minutes of cooking is enough.

Very important! The microwave power and cooking duration depend on the volume of raw materials. If you put a small portion, for example 200-250 g, then the power must be reduced, set to approximately 450-600 W, or the time reduced to 10 minutes, otherwise the mass will quickly dry out.

The main guideline is to reduce the volume of the cake and its moisture content. Ideally, the result should be a mass like soft plasticine. But you need to taste it - if the mass has decreased, become drier, but you can feel the harsh fragments of the cake, you need to add water and put it in the microwave again. Those. The peel particles should not be felt at all.

But that is not all! At this stage, I add cinnamon and sweetener to taste; by the way, it is not necessary to sweeten! I knead everything with a fork (you can’t mix the plasticine with a spoon). And now I put the whole mass into a rectangular silicone mold; there is no need to grease it. Carefully crush the apple mixture over the entire shape with a spoon. I compact and level. I put it in the microwave again for 10-15 minutes at medium power (300-450 W). Time is approximate.

I periodically open it and check that the edges of the apple mixture in the mold are not dry (the middle always cooks worse than the edges). If you see that the corners of the mold are drying too much, take them out immediately!

The result was a real apple block. The initial volume of raw material cake should decrease by approximately half. I repeat, the cake contains little pectin and a lot of fiber, so the resulting mass may turn out to be crumbly, this is normal. Although, during this time the peel will, of course, already soften. Now the entire mass of the formation must be put under pressure. To do this, I place the silicone mold in a plastic container, cover it with a plastic lid of a suitable size (can be cut from some food box) and place a couple of dumbbell plates on top (15 kg in the photo).

After 3-4 hours (you can wait longer) the apple cheese is ready.

Let me explain why you can’t prepare the pulp right away in a silicone form: it’s inconvenient to stir. I mix with a fork, or rather knead, and a fork can scratch a silicone mold, but not a glass one.

Why can’t you do without a silicone mold - if you crush the apple mass in a glass container, then it will stick and you won’t be able to pull it out. Especially after the press. If you don’t put it under pressure, you won’t get a cheese mass - it won’t be dense enough.

By the way, apple cheese is a fairly common dish in European countries. If you want to add sophistication to this recipe, add chopped pistachios or hazelnuts or dried berries to the apple mixture. Pistachios are simply amazing!

How to make apple marmalade and pastille

Now let's move on to the second part of Marlezon apples. Marmalade or pastille from puree. The difference is colossal! From the cake we get dense sweet sticks, quite dry; if you dry them too much, the taste is reminiscent of dried apples, but softer. Applesauce has a high pectin content but high moisture content. Therefore, it takes longer to cook. My 500 g mass is cooked in three cycles of 20 minutes at full microwave power. However, you can interrupt cooking. Continue in the evening or even the next day - no big deal, just cover the bowl with a towel.

So, I put the puree in a glass baking dish and turn on the microwave.

The first cycle is 20 minutes, stirred with a spoon.

The second time I turned it on for 20 minutes, stirred twice (after 10 minutes). Added sugar and cinnamon to taste. By this time, the mass of the puree had halved and the puree had thickened.

I turn it on for the third time for 20 minutes. I stir every 5-7 minutes. The mass should not dry out in certain areas (especially along the edges of the mold) under any circumstances.

It is very important to observe. The microwave cooks quickly, but does not evenly affect the total mass. So I sit next to the spoon and make sure that my puree dries evenly. The result is a very sticky dark burgundy mass. Like very soft plasticine. You can boil the last cycle not at full power, but at 600-450 W. If you have a little puree, then you need to reduce the time or reduce the power of the microwave, otherwise the edges will burn or the mass will dry out.

I transfer the marmalade mass with a spoon into a silicone mold, pressing down thoroughly. And the last time in the microwave for 5 minutes.

You can see from the photo the difference between the marmalade mass and apple cheese - it is plastic, uniform in texture, sticky.

It decreases by about three times from its original volume. I let it cool right in the mold. I shake it out onto the board and then see how wet it is. If necessary, it can be dried on the radiator (covered with a towel). But now the batteries haven’t been turned on yet, so if it’s not a little dry, I put the marmalade on parchment, cover it with clean gauze and put it on the kitchen mezzanine. It’s hot in my kitchen and the marmalade ripens in a day or two.

The finished layers of apple marshmallow can be cut into pieces 1.5-2 cm in size, rolled in sugar and it will be real marmalade.

In addition to apples, marmalade can be made from plums and pumpkins - they also contain a lot of pectin. The combination of applesauce and plum is very tasty. Can be made from pears.

Thick, dry apple cheese can be rolled in cocoa, powdered sugar, or both. If you want, you can use it for fondue - dip it in melted chocolate (if you're on a diet, you can dip it in dark chocolate).

But marmalade opens up more possibilities: you can’t sprinkle it with powdered sugar, since it’s quite wet and the powder will get soggy. It is only possible in sugar, poppy seeds, sesame seeds, ground nuts, crushed cookie crumbs, coconut flakes. In the photo it is still in cocoa and sesame flour.

The marmalade turns out to be very tasty if you add roasted seeds or nuts to it at the last stage of boiling, before forming the bar.

You need to store marmalade and cheese in a cool place, preferably in the refrigerator (I kept it perfectly for up to 2 months). It is not advisable to wrap them in film or a bag. It is best to wrap in parchment and place in a thick paper bag or storage container. Ideally, it is best stored in cardboard jars, like those used for Pringles chips or bebi herbal tea.

The nutritional value of apple marmalade and cheese depends on whether you add any other products: sugar, nuts, seeds. And on the degree of boiling of the apple mass. No matter how much I make cheese and marmalade, the cheese mass boils down to 2 times its original volume, and the marmalade mass boils down almost three times (2.7-3).

Nutritional value of products:

Products, 100 g	Squirrels	Fats	Carbohydrates	kcal	food fibers
Applesauce	0,25	0,17	9	39,4	6,2
Apple pulp	0,5	0,18	9,2	41,3	6,5
Apple marmalade made from puree	0,6	0,4	18,4	98,5	15,5
Apple pomace cheese	1	0,4	18,4	82,6	13

This is how the dessert turns out, compared to store-bought marmalade or sugar marshmallows, the calorie content is about 3-3.5 times less, and the carbohydrate content is 4-4.5 times less. For reference: marmalade from the store contains almost 80 g of carbohydrates and has a calorie content of 320 kcal. And yet, you can often hear the phrase: “marmalade is healthy, it contains pectin.” So, pectin in marmalade is only 1.2 g per 100 g of product - this is a minuscule amount, 4.5-4.8% of the daily requirement.

And now the question arises: is it possible to make marshmallows or marmalade from whole apples, without making juice? Well, of course you can. Here, each housewife chooses what is more convenient: you can cut the apples into slices and stew them in a saucepan (without water over low heat), pressure cooker, microwave or slow cooker (stew mode). Then rub through a sieve or blender and dry. The result will be pastille or marmalade of excellent taste. But the chemical composition will be slightly different, with a higher carbohydrate content and less dietary fiber per 100 g of the final product.