List of the best recipes for making apple juice for the winter

Delicious and healthy apple drink with pulp for the winter

Apple juice is a flavorful and micronutrient-rich drink. Let's find out how to preserve it to make a truly delicious drink? The most acceptable varieties for preparation are late, juicy ones: Antonovka, Simirenko, Anis, Grushovka, etc. The drink is usually prepared from one variety, but you can experiment and mix flavors at your discretion. Granulated sugar is added as desired: sweet varieties can do without it, but sour varieties require addition. But there are already proven recipes for this healthy nectar.

You can make a drink from apples at home without using a juicer. To do this you need to do the following:

1. Prepare 1.5 kg of fruit - peel and seed capsule, cut into pieces
2. Place in a cooking container, add 2 cups of water, boil at low boil for 15 minutes
3. Pass the mixture through a fine meat grinder twice, add a glass of sugar syrup (200 g of sand per 250 grams of water), cook for 5 minutes after boiling.
4. Grind the cooled puree through a fine sieve, boil again and immediately roll into jars
5. Wrap the jars and place them upside down for several days (until they cool completely)
6. Now, in winter you can enjoy healthy nectar with pulp through a meat grinder

Apple and carrot juice for the winter

Not everyone can appreciate the taste of pure carrot juice. But if you mix it with apple juice, you get a very tasty and healthy drink.

In order to prepare 1 liter of apple-carrot juice for the winter using a juicer, you will need:

• Carrot puree in the amount of 400 g;
• Apple juice in the amount of 600 g;
• Sugar in the amount of 150 g.

Step-by-step preparation of the drink using a juicer:

1. First of all, you need to start preparing carrot puree. To do this, the vegetable must be thoroughly peeled and washed, and then cut into strips;
2. Steam the product for half an hour. For this, a steamer or pressure cooker is used;
3. Then the finished carrots need to be rubbed through a fine sieve;
4. Next comes the turn of preparing apple juice. They need to be washed well and cut into small pieces, while removing the seeds and peel;
5. Next, pass the entire amount of prepared fruit through a juicer;
6. Now you need to combine apple juice and carrot puree into a common container, add sugar and place in an oven preheated to 85˚C for five minutes;
7. Prepare the jars and pour the finished drink into them. The containers also need to be preheated in the oven;
8. Cover with lids and sterilize for 20 minutes;
9. Seal the jars tightly with lids using a seaming machine.

Quick apple nectar for the winter from a juicer

By spending just a few hours, you will provide your family with excellent nectar that can be stored for up to two years. To make the recipe from a juicer, you will need:

apple juice from a juicer - pictured

1. Remove seeds from fruits and cut them into 4-6 pieces
2. Pass the apples through a juicer. To prevent the drink from darkening, it is recommended to add lemon juice for each liter (1/4 fruit per 1 liter of finished product). Don't forget to remove any foam that has formed from the surface.
3. Place the container with the drink on the fire, add sugar if desired and bring to a boil (but do not boil!). As soon as the first bubbles begin to form, immediately turn off the heat.
4. Pour into jars or bottles and swirl apple nectar for winter

On a note

: the product prepared in this way turns out to be concentrated, so before use it is better to dilute it with boiled water or mineral water.

Apple juice for the winter at home without boiling - recipe using a juicer

Delicious clear juice, which is prepared very easily, without boiling. Thanks to this, all vitamins and nutrients are preserved in it. The product is highly concentrated. Therefore, after opening it should be diluted with warm or cold boiled water.

Ingredients:

• Apples - any quantity.
• Sugar - to taste.

Preparation:

1. Wash the apples thoroughly under running water.

It is better to choose sweet fruits, but the most important thing is that they are juicy.

2. Cut into 4 parts, remove seed pods and damage.

You can use a special tool to remove the cores. If the fruit does not have any flaws, then you can use it whole.

3. Pass the prepared apples through a juicer.

Due to the iron content in apples, which oxidizes in air, the juice darkens. To make it lighter, you can add citric acid or squeeze lemon juice.

4. Pour the juice into a large container and let it stand for a while.

Next, remove the formed compacted foam using a strainer.

Some of the foam and pulp that could not be collected will then sink to the bottom in the form of sediment.

5. If the apples are sour, then add sugar to taste, but if the fruits are sweet, then it is not necessary.

6. Place on low heat. Stir. Heat to 95 degrees. If you don’t have a thermometer, then when the first bubbles appear around the perimeter, immediately turn off the heat.

It is important not to bring to a boil.

7. Pour the hot juice into glass jars or bottles, still warm after sterilization. Screw on the boiled metal lids.

8. Turn it upside down to check the seal. Wrap until completely cool.

This product can be stored for a long time in a cool and dark place.

The best recipe at home without a juicer

Making apple juice at home without a juicer will require not only more time, but also patience. In addition, do not forget to stock up on a grater, colander, gauze and saucepans.

Apple nectar can be prepared using a grater, but preparing it for the winter is quite labor-intensive. The recipe is perfect for 1-2 glasses of fresh treat:

• Grate peeled and seeded apple slices on a fine grater
• Line a bowl with a napkin or gauze folded several times, pour the resulting mass into it
• Connect the edges of the napkin to form a bag, twist until all the juice from the pulp flows into the bowl

Instead of gauze, you can use a sieve, but with different hole diameters - first pass through the wider holes, then through the smallest ones, and finally use a napkin to get rid of the pulp.

Apple juice using a press - in the photo filtering apple juice after the press - in the photo
How to make apple juice in a blender read more
:

1. Grind the prepared apple slices in a blender until a homogeneous paste is formed.
2. Fold the mixture into a tight bag and place in a colander under a press.
3. Strain the resulting product, bring to a boil and pour hot into sterilized jars

How to make homemade apple juice without a juicer for the winter - a simple step-by-step recipe

You can make homemade apple juice for the winter using the following simple recipe without a juicer. This drink turns out to be quite thick, since it contains pulp. Details on how to make homemade juice for the winter without a juicer are in the simple step-by-step recipe below.

Necessary ingredients to make apple juice without a juicer for the winter

• apples - 5-7 kg
• sugar - 0.5 kg

Step-by-step instructions on how to make homemade apple juice without a juicer using a simple recipe

1. Chop the apples finely, removing all internal partitions. Pour in water until the liquid completely covers the fruit.
2. Place on fire and bring to a boil. Boil for 10 minutes, remove from heat and cool.
3. Grind the cooled mass through a sieve.
4. Add sugar to the resulting puree, mix well and bring to a boil again.
5. Remove from heat and pour into sterile jars and seal.

Apple juice for the winter from a juicer is an appetizing and natural product

To get 2.5-3 liters of aromatic drink you will need 5 kg of sweet fruits and 3 tablespoons of granulated sugar.

1. Peel the apples from the seed capsule; there is no need to remove the peel - the aroma of the drink will be more pronounced. Cut into small pieces, load into the top of the juicer and add sugar to enhance the release of juice.
2. Fill the lower part of the juicer with water, place the structure on the stove for 1 hour and close the lid tightly. The tap must be closed
3. Stir the slices, if they are still wet - leave the juicer on the fire for another half an hour
4. When preparing a drink, you need to prepare jars for seaming
5. Bring the seaming container to the faucet. Fill to the brim and close with lid

juice cooker for apple juice - pictured - cooking apple juice in a juice cooker - pictured

This is a traditional way to prepare an apple drink in a juice cooker for storage. It turns out sterile, so it does not require additional sterilization. However, experienced housewives recommend draining the first two glasses of the product, because... I did not have time to completely undergo the necessary sterilization.

Multicooker to the rescue

You can prepare apple juice at home for the winter using a slow cooker; to do this, you need to do the following:

1. We pass the peeled and chopped fruits through a juicer, removing the resulting foam
2. Pour the contents into the multicooker, turn on the “Soup” program and run for 5 minutes. You need to remove the foam again
3. Pour the prepared product into sterilized bottles and screw

Fragrant nectar full of vitamins is ready for the winter.

How is apple juice clarified? To clarify, the drink is subjected to secondary pasteurization. To do this, you need to heat the product in a water bath to 85 degrees, after which you can begin preservation.

In order to make apple juice clear, cooled nectar should be passed through a filter made of several layers of gauze or a cotton napkin.

To filter a drink prepared in a juicer, you can use tulle: pour the liquid into a tight bag and hang it over a bucket. Bring the resulting nectar to a boil and pour into sterilized jars. The advantage of this method is additional lightening.

Already screwed bottles must be kept for 12 days at room temperature: if the preservation becomes cloudy or fermented, open them and boil for 5 minutes. They are always delicious in winter, especially since you can easily make apple cider from such nectar.

The finished product must sit for several months, as during this time it lightens and becomes transparent. Apple juice for the winter is useful for everyone; it can be combined with any fruits and berries, giving homemade preparations an individual taste. Bon appetit!

Clarified juice is a clear liquid that has no impurities. It is obtained by special processing from standard fruit or vegetable juice. Clarified juice has an increased shelf life compared to the unclarified prototype. What kind of product this is, what advantages and disadvantages it has, will be discussed below.

How is the described product obtained?

There are 5 methods for obtaining clarified liquid from fruit or vegetable mixtures. A brightening effect can be obtained by removing from the juice the smallest colloidal particles and fine suspensions that remain after squeezing the liquid from any fruit. The opaque appearance of fruit and berry juice is given by proteins, starch and other substances remaining after its preparation.

The following methods are used to eliminate these ingredients:

1. Physical impact on an opaque liquid. Filtration, mixing of 2 or more liquids, etc. may be used.
2. Use of enzymes. These substances precipitate colloidal particles located in the thickness of the clarified juices.
3. Physico-chemical effects involve the use of special preparations to eliminate suspensions and other particles in the liquid.
4. Combination of the above cleaning methods.
5. Self-purification of a liquid over a period of time due to chemical and physical processes occurring in it.

But all these methods have disadvantages that affect the safety of the resulting product.

The production of clarified juice most often occurs from concentrates, less often from frozen products. Almost no one produces them from fresh fruits and berries (except for isolated cases).

When enzymes are used, the composition of the original liquid changes. In this way, difficult-to-clean juices, for example, plum, grape or apple mixtures, are clarified.

The destruction of colloidal particles and their deposition to the bottom removes useful substances from the berry or vegetable mixture, which after processing is no longer a complete and useful product for the consumer.

Heat treatment and cooling of the liquid (freezing) during clarification causes complete destruction of colloidal suspensions, therefore such purification methods do not bring benefit to the consumer. Chemical methods used to achieve transparency also cannot be considered harmless. They are often used to clarify apple, pear and grape mixtures.

Cleaning the liquid yourself is natural and safe. But it is not suitable for all berry or vegetable mixtures, since the process involves their storage and preservation for several months. This is how grape juice is purified.

Advantages of purified mixtures and their disadvantages

The advantage of a liquid product purified from colloids and other particles is manifested in the fact that after processing it acquires a marketable appearance that is attractive to the consumer.

The clarified mixture has a longer shelf life. In a glass container, such a product can last, without changing its properties, for about 24 months from the date of production, while an unprocessed berry or vegetable mixture is stored for no more than 1 year.

These properties are beneficial only to manufacturers and trade organizations. These products bring practically no benefit to the consumer, because after processing the berry or vegetable mixture, only water and sugar (carbohydrates) remain in it. Such “juices” are dangerous for patients with gastritis and other chronic gastric diseases. They practically lack valuable proteins and fats necessary for the human body, and the amount of minerals and vitamins is reduced to a minimum.

After clarification of the juice, the presence of the necessary elements in the mixture is reduced by almost 5 times. Therefore, to feed children, sick or elderly people, it is best to use unclarified berry or vegetable mixtures prepared at home, rather than buying them in a store.

Apple juice – has many vitamins. And when prepared at home, it is even healthier, since it does not have various chemical additives, that is, it is environmentally friendly. Apple juice can be drunk fresh. Also, using canning, prepare for future use until the next harvest. The juice can be added to desserts, cocktails and mousses. To give the juice a more beautiful color, it can be clarified. This does not require various chemical additives and all this can be done at home.

Ingredients

• juicer (you can use a juicer, hand press);
• fine plastic sieve or cheesecloth;
• dishes in which heating and cooling will need to be carried out;
• skimmer for skimming foam;
• rubber tube.

Cooking method

For this you need apples. You can take one variety, or you can mix several varieties - sour and sweet apples. You can take varieties not only that grow in the garden. Add wild meat, it is more flavorful.

Re-sort the apples, remove rotten and wormy ones. Rinse well in several waters or under running water. Let dry. Cut and core.

For the first squeeze, apples can be passed through an electric juicer. Prepare using a juicer, or use a hand press. This juice contains the bulk of vitamins and microelements.

But don’t rush to throw away the pulp. Add water to it - 10 to 1. Let it brew for up to four hours and process again. The result will be juice, but less concentrated. It should not be mixed with the first extraction. You can preserve it separately and then use it to make compotes or jelly.

How to clarify juice?

You can prepare juice similar to factory-made juice at home. Of course, it’s impossible to make an exact copy of factory juice, but it’s possible to lighten it a little.

Leave the finished juice for several hours to settle. Then roll up several layers of gauze and strain the juice through it. Squeeze out the grounds that remain on the gauze. Pour the juice into a saucepan and cook in a water bath. After boiling, simmer for another 4 minutes. Remove any foam that rises using a slotted spoon.

Fill a large container with cold water and place hot juice in it for quick cooling. The juice will split in two - the liquid will be clear at the top and cloudy at the bottom. Using a rubber tube, carefully pour the light liquid into another container.

If you want to lighten it more, put the juice in a water bath again. Then remove the juice and let cool at room temperature. Afterwards, strain the juice again through cheesecloth or a special filter.

There are many different ways to preserve apples for the winter. Summer varieties can be made into puree and jam, and they can also be dried. Such fruits are not very suitable for juice, as they have a small amount of moisture. For this reason, it is best to use late varieties for this purpose, which are much juicier. And, of course, it is advisable to use your own homemade apples for processing, although you can also choose good store-bought ones. Now we’ll look at how to roll it yourself and how to preserve it for the winter.

Recipe 7. Juice from apples and carrots without a juicer

Ingredients

one and a half kilograms of apples;

kilogram of carrots.

Cooking method

1. Rinse apples and carrots thoroughly. Peel off the skin. Remove the seeds from the apples by cutting them in half. Finely grate vegetables and fruits. Place the resulting mass on several layers of gauze and squeeze out the juice.

2. Pour the juice into a saucepan and put on fire. Cook from the moment of boiling for a couple of minutes. Be sure to remove any foam from the surface.

3. Pour the juice into sterile dry jars or bottles. Cover with lids and place in a wide saucepan. Fill with water until the level reaches the hanger of the container and sterilize for 15 minutes. Seal tightly with lids, wrap in a blanket and cool overnight.

general information

Many can remember how in the nineties of the last century they carried bags of apples from their dachas and shops into their apartments and turned the latter into canning factories for some time. Considering that there was only one type of fruit on sale, most often they prepared juice of one type - from 30-40 liters. Now the time has come that you can buy everything inexpensively, but the habit of storing vegetables and fruits for future use remains, perhaps not in such huge quantities. After all, no store purchase can ever replace real, homemade apple juice.

This is a very useful product for the winter, both for children and adults - especially those who engage in mental work and lead a sedentary lifestyle. Of course, the process of collecting juice is not quick and not the easiest, but it is worth it. Moreover, modern equipment will provide maximum assistance. Let's get straight to the story of how to roll up apple juice.

Another option for rolling up freshly squeezed apple juice

Modern cooking offers us more than one way to complete the task assigned to us. The only thing they have in common is that you need to carefully select the fruits: they must be undamaged and always ripe. Proportions and ingredients depend on the desired result and the variety of apples. You can make clarified juice with pulp. To get an unforgettable aroma of the drink, adjust and combine different varieties of fruit at your discretion. Thus, there is a chance to get completely new tastes that could surprise even people who are very demanding about drinks.

Experts in this industry argue that it is wrong to prepare juice using only slightly acidic apples, since the result of such work, among other things, will not meet the necessary quality requirements. The most favorable varieties for preparing the drink are: pear, anise, titovka and winter parmen. If you are interested in how to roll up apple juice after a juicer in other ways, the information below is for you.

Pasteurization

Squeeze the fruit cut into slices in a juicer, pour the resulting liquid into an enamel or glass container. To prevent oxidation and further darkening, it is advisable to add a little lemon juice. We will need a large saucepan. After squeezing, pour the future drink from the container, without heating, into jars and cover with lids. Place them in a saucepan and fill with warm water up to the neck. We heat the water to a temperature of 85 degrees, reduce the heat and, maintaining the temperature, the time depends on their size: 20 minutes for one to one and a half liters and 30 minutes for two to three liters. Using a towel folded several times or a thick pot holder, we carefully take out the hot jars one by one and immediately roll them up. Another way to roll up apple juice has been mastered.

Apple juice with pulp (no sugar)

Pour all the squeezed juice into a saucepan and place it on low heat. Wait until the juice just starts to boil. Reduce the heat to low and simmer the juice at a temperature of about 90 degrees for 5 minutes, skimming off any foam if it appears on the surface. After this, the juice can be safely poured into jars and sealed.

Sweet apple juice is prepared in the same way, but at the first stage sugar is added to it to taste.

The most popular additives for apple juice are grapes, pears, plums and currants. And among the vegetables, zucchini, carrots, tomatoes and pumpkin predominate.

Let's work together to make the unique material even better, and after reading it, we ask you to repost it on a social network convenient for you. net.

Recipe for making apple juice without a juicer

You can get a natural and tasty drink without much effort and without a juicer. We will need fruits with light flesh and definitely sour in taste. In this case, sugar and water will not be required. We cut the fruits into several parts and pass them through a juicer or meat grinder.

We squeeze out the resulting pulp using gauze, put the remaining pulp into a pan filled with water (ratio of two liters per 10 kg), soak for six hours, heat and squeeze again. Let's move on to the next stage. We brew the drink: heat the liquid to 80-90 degrees, let it sit for five minutes and pour it into jars. Boil the lids in a water bath and roll up the resulting nectar. At home, you can cook without pasteurization by slightly increasing the temperature of the water for boiling the jars. In this case, for additional sterilization, they need to be rolled up with lids and turned upside down. Apple juice is ready for the winter.

How to clarify the juice from apples after a juicer?

I just love homemade juice. I made the tomato one last year. We drank it very quickly. Children drink apple juice the most. I always take it out for any holiday. Guests are surprised that there really is no sugar in it. In addition, it can be lightened. I’ll tell you how below.

Ingredients:

Preparation:

1. It is best to use whole fruits without dents. Wash the apples and cut them into pieces. Remove the core. We pass them through a juicer. You can separate the pulp, then the liquid will be lighter. To do this, use gauze folded in 4–6 layers.

2. Heat the drink and remove the resulting foam. It also needs to be removed completely so that there is no sediment. Then boil for 2 - 3 minutes.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

3. Pour the hot juice into sterilized jars and roll up the lids. We put it under the fur coat until it cools completely.

Juice recipes with sugar and pulp

If you want to prepare nectar with sugar, then the technology is similar to the previous one, only in the second stage, take 70% sugar syrup and add it to the juice. Syrup can be obtained either from secondary juice or from sugar. The proportion is as follows: for one liter you need one hundred grams of sugar and 150 ml of syrup. Now we will describe another option for how apple juice is made. Recipe for a drink with pulp: pass the fruit through a meat grinder two or three times, and through a small mesh. It is necessary to prevent darkening of the exiting mass, for which we add ascorbic acid to it.

The ratio is as follows: for 10 kg of fruit you need 10 grams of acid. You should already know well how to properly roll apple juice, just remember to pasteurize it. By the way, the more crushed and homogeneous the resulting mass is, the tastier the juice will be, and its storage will be longer.

Another way to make apple juice

Apple juice can also be prepared in a juicer, but since in this case you need to have good quality equipment and certain skills, we will not describe the process. Just follow the recipe exactly and strictly maintain the temperature, and everything will work out. In our next method we will use and you will learn how to prepare and how to roll freshly squeezed apple juice in this case. Let's do it quickly and easily. To improve the taste and color, you can combine our drink with blueberry, grape or chokeberry juice. Products needed: apples, granulated sugar if desired, and baking soda for washing jars. Necessary utensils: juicer, saucepan, colander, metal lids, glass jars, seaming machine.

Juicing

Preparing apple juice. The recipe is as follows. We wash the fruit, cut it and put it through a juicer. Let the squeezed juice settle, then filter through two or three layers of gauze.

Pour the resulting drink into a saucepan and bring to 95 degrees over high heat. At the same time, we constantly remove the foam, thus clarifying the juice. Again, strain the hot drink through cheesecloth and bring almost to a boil. Pour into jars and roll up. Then upside down - and to cool. Having thoroughly mastered how to make apple juice, in winter we will get a very healthy drink, which, thanks to the presence of potassium, normalizes cholesterol in the blood and helps eliminate radionuclides. Apple fasting days will help with obesity.

With a rich harvest of apples, the housewife is faced with the question: how to process the fruits with maximum benefit. Most often, apples are used to make jam, marmalade, and compote. But there are also those who, without fear of difficulties, begin a more complex production process - preparing apple juice. Moreover, now there are all the conditions for this, since in any specialized store you can buy a juicer at a favorable price.

But some housewives squeeze juice out of apples the old fashioned way: using a press or an ordinary cloth napkin (bag).

Despite the excellent taste, the juice often comes out cloudy. Most often, the hostess is satisfied with this. But what if she wants to lighten it?

To do this, you first need to find out why the juice turns out the way it does.

Reason 1

. If the juice is squeezed out using a press, then before this the apples are crushed in a meat grinder, blender, mortar, or grater. The result is a pulp of apples or even puree. When pressed, tiny particles of pulp pass through the fabric along with the juice, which makes the juice cloudy.

Tip: To obtain juice with a minimum amount of pulp, it is better to chop the apples in a mortar, after chopping them with a sharp knife, or grate them on a medium grater. Then, when squeezing, the pulp will remain on the fabric.

Reason 2

. The juice turns out cloudy with accelerated pressing, because with a lot of pressure, the pulp is squeezed out along with the juice.

Tip: There is no need to artificially increase the speed of separation of juice from the pulp.

Reason 3

. The wrong type of apple was chosen to prepare the juice, or overripe fruits with too soft pulp were used.

Tip: You need to choose varieties with firm but juicy pulp. For example, Antonovka, Grushovka, Anis, Aport. Apples should not be overripe, wrinkled or soft. It is better to leave such fruits for making jam or jam.

But what to do if the preparation of the juice is completed, and it turns out cloudy?

Recipe 2. Juice from apples without a juicer using the diffusion method

Ingredients

sweet and sour apples;

three jars with a volume of three liters.

Cooking method

1. Wash the apples well, peel them and cut the fruit into slices, one centimeter thick. We do not remove the core.

2. Fill three jars with apple slices. Fill one jar with boiling water. Leave for six hours. The water should not only cool down, but also infuse.

3. Pour water from the jar into a saucepan and heat it without bringing it to a boil. Fill the second jar with this liquid, and fill the first one with boiling water.

4. We repeat the procedure: pour the heated juice from the second jar into the third, from the first to the second, pour boiling water into the first. We do this until the liquid from all the cans is in the pan. Put the juice on the fire and bring to a boil. Pour the drink into sterile jars or bottles. Roll up, cover with a blanket and leave until completely cooled.

How to clarify apple juice at home

There are several ways to achieve the desired result.

Option 1

. The easiest way is filtering. Strain the juice through 4–6 layers of gauze or a filter specially purchased for this purpose.

Option 2

. If you have free time, you can do the following.

• Pour freshly squeezed juice into a saucepan, put on fire and heat to 85°, keep at this temperature for 5-10 minutes. Under no circumstances should the juice boil!
• Then pour the hot juice into glass bottles or jars and seal tightly.
• Place in a cool place for 1–2 months. Usually during this time the juice self-clarifies.

Option 3

. If you want to get clarified juice within a few hours, proceed as follows.

• Leave the pan or bowl of freshly prepared apple juice on the counter to settle for a bit. Then carefully pour into another bowl, after covering it with several layers of gauze.
• Place the container with juice on the stove and heat it in a water bath to 85°. At this temperature, the juice will warm up well, but, as in the first case, it should not boil. Remove any foam that appears on the surface with a slotted spoon.
• After such a “bath”, move the container with juice into another container filled with ice water. In extreme cases, very cold. While the juice is cooling, do not move the pan and do not stir the juice, as it must settle. During the cooling process, the smallest particles of pulp will settle to the bottom, and the top layer of juice will become more transparent.
• Now try to pour this settled juice into another container as carefully as possible. If you have a rubber tube, use it the same way you would pour wine from one bottle to another. If the juice is not clear enough, let it sit a little longer and then repeat the procedure.

Recipe 3. Apple juice without a juicer using a meat grinder

Ingredients

kilogram of apples;

drinking water - two glasses;

sugar - 200 g.

Cooking method

1. Cut the washed apples in half, remove the seeds and peel them. Place the fruits in an enamel pan and fill with two glasses of purified water. Place on the fire and cook from the moment of boiling for a quarter of an hour until the fruit pulp becomes soft.

2. Pass hot apples through a meat grinder twice. Then we rub the resulting mass through a sieve and place it in an enamel bowl.

3. Pour two glasses of filtered water into a saucepan, add sugar and cook over low heat, stirring constantly until the sugar dissolves. Pour the syrup into the apple mixture and continue to cook, stirring, for about five minutes.

4. Pour the juice and pulp into dry, sterile jars and seal tightly. Cool by wrapping it in an old jacket.