Carrot juice for the winter at home - the best recipes

Even healthy people could benefit from a vitamin boost in winter. Carrot juice prepared at home for the winter is a kind of lifesaver for those who are trying to help themselves survive the cold season. Pure carrot drink, with the addition of apples, pumpkin , orange, beets, and tomatoes , has long become a must-have for everyone who cares about their health.

Juice can be collected in various ways. The simplest option is to use a juicer. You can make juice quickly and easily in a pressure cooker. They can preserve it with or without sugar, but then they choose the sweetest varieties of root vegetables. The advantage of this recipe is that in winter carrot juice can be mixed with fresh juices from fruits and vegetables.

Carrot juice for the winter at home using a juicer

Keep the simplest recipe for homemade winter drink in its pure form using a juicer. Prepared without sugar, preserving the maximum benefits of carrots.

You will need:

• Carrots – 2.5 kg.

For processing, choose medium-sized vegetables. Large carrots are less sweet, and more nitrates are accumulated in them, especially in the upper part of the roots.

How to prepare:

1. Sort out damaged root vegetables, clean them, rinse them well, and dry them.
2. Separate large vegetables into pieces by cutting them lengthwise.
3. Pass through a juicer and pour the juice into a saucepan.
4. Place on the stove. Heat over moderate heat until the drink boils.
5. Cook for 5 minutes, being sure to skim off any foam.
6. Distribute into sterile jars, seal in any way under an iron lid. Once cooled, move to a low-temperature room for winter storage.

In the freezer

The freezer will help increase the shelf life of fresh juice up to six months.

Sub-zero temperatures allow you to preserve all useful elements without destroying most of the vitamins and enzymes. To freeze, you must use the freshest possible product, prepared no more than 15 minutes ago. The liquid should be poured into plastic bottles or sealed bags. Use the container volume that is most convenient for you (if you are the only person in the family who loves fruit or vegetable squeezes, opt for containers of 200 - 250 ml). Do not fill the bottle with fresh juice to the brim: leave some free space for the liquid to expand when frozen. Before drinking, move the frozen drink to the refrigerator shelf and allow it to thaw smoothly. There is no need to subject it to sudden defrosting using a microwave oven or boiling water.

Carrot juice through a juicer with sugar and lemon

Children and those with a sweet tooth will prefer a drink with lemon and sugar.

Take:

• Carrots – 4 kg.
• Granulated sugar – ½ cup sugar.
• Lemon.
• Water – 0.6 liters.

It is permissible to increase the amount of sugar if you like sweet drinks.

Step by step recipe:

Sterilize jars with lids in advance.

Wash the root vegetables thoroughly. Peel off the thin peel and rinse again.

Cut large specimens along their entire length to make it easier to chop in a juicer.

Divide the lemon into halves and squeeze out the juice.

Pass the carrots through a juicer.

Collect all the juice in a saucepan, pour in the required amount of water.

Pour in lemon juice, add sugar, stir the contents thoroughly.

Over medium heat, bring the juice to a boil. Check to see if the sugar has completely dissolved and be sure to taste the drink. If necessary, you can add sweets at this stage. Brew the drink for exactly 5 minutes, turn off the burner.

Distribute into glass containers.

Screw on the lids if you have jars with a special cut, or roll up the lids.

Turn the canned food over and wrap it warmly. After a day, check the tightness of the twist and transfer the workpieces to a cold place for permanent storage.

Do not throw away the cake left after processing root vegetables. Fry pancakes, cutlets, bake cookies, crackers, muffins, or make jam or jam. Or you can fry the waste in oil, freeze it and use it to make soup in winter.

Carrot juice in a juicer without sterilization

The juice cooker is great for preparing juice at home for the winter and has been familiar to many housewives since Soviet times. The drink turns out tender, soft, aromatic. Canning takes place without sugar and sterilization. And, importantly, almost without your participation, saving a lot of time.

We take:

• Carrots – 2.5 kg.
• Water – 2 liters.

How to cook:

1. The day before, boil the lids and process the jars.
2. Select vegetables and remove damaged ones. Clean and wash thoroughly.
3. Cut the vegetables into slices and place them on the juicer tray.
4. Pour the required amount of water into the lower part of the unit. Turn on the burner.
5. When the water boils, place the upper part of the juicer with the chopped carrots on the lower part.
6. Close tightly and go about your business for 3-4 hours.
7. After the set time has passed, turn off the juicer and pour out the finished drink. Roll up and leave until completely cool. Store the preserves in a cool place such as a cellar.

Interesting! Not all Europeans consider carrots a vegetable. In Portugal and several other European countries, the root vegetable is officially recognized as a fruit, since not only juices, but also jam are prepared from it.

By type

Shelf life in the refrigerator directly depends on the raw materials used. According to the duration of storage, they can be divided into the following types:

• With a minimum period (up to 30 minutes) – carrot, apricot, cucumber, watermelon, cabbage.
• Up to 2 hours – tomato, peach, cherry, grape, apple.
• 24 hours – grapefruit, plum, pumpkin, kiwi, tangerines, pomelo, potatoes, celery.
• 48 hours – orange, beetroot, pomegranate, lime.
• Up to 3 days – lemon, birch, pineapple, aloe (used for instillation into the nose).
• For several months you can drink sea buckthorn juice (with added sugar) and ginger extract. From celandine (for medicinal and household purposes) - stored for up to a year.

Carrot juice with pulp in jars

Due to the fiber content in the pulp, the drink is considered healthier.

Ingredients:

• Carrots – 1 kg.
• Water - liter.
• Sugar – 2 large spoons.

Preparation for the winter:

1. Peel the root vegetables, rinse, and divide into small pieces.
2. Place in a blender bowl and puree. Let it cook on medium power. When the mixture has softened enough, turn it off and leave to cool. Don't forget to skim off the foam.
3. Pour water into a separate pan, add sugar, stir. Let it cook.
4. Bring the syrup to a boil, simmer for 10 minutes.
5. Pour the syrup into the carrot puree in a thin stream. Stir quickly or beat with a mixer.
6. Boil the juice for 5 minutes. Pour, seal, and take to a cold room for long-term storage.

In a refrigerator

The duration of the period during which the product remains fit for consumption when placed in a refrigerated cabinet is influenced by the raw materials used for preparation. Sweet (berry, fruit) fresh juices are subject to fermentation, so their shelf life is shorter. Pomace with a high content of fruit acids will last longer, since the acids will act as a natural preservative. The choice of container in which you plan to store the liquid is also important.

On average, freshly squeezed juice will last from 12 to 24 hours in the refrigerator.

Carrot-apple juice for the winter

The most popular combination in nectar is carrots and apples. Millions adore the juice for its taste and benefits. Choose your apples wisely, as more sour varieties will make the drink more refreshing. Choose the cooking method yourself - through a meat grinder, with pulp, or a juicer, in its pure form.

Required:

• Carrots – 1.5 kg.
• Apples – 5 kg.
• Sugar – 300 gr.

Cooking technology:

1. Peel the apples, remove the core and seeds, and cut into slices.
2. Peel the carrots, wash them thoroughly, and dry them a little.
3. Grind with a juicer or grind in a meat grinder.
4. Squeeze out the cake. Place the resulting juice in a saucepan. add granulated sugar.
5. Heat over moderate heat, stirring frequently to help the sugar dissolve faster. Bring the mixture to a boil, but do not boil; turn off at the first sign of boiling.
6. Pour into sterilized jars and seal with sterile lids. Keep refrigerated only.

Carrot-pumpkin juice

Another classic winter preparation is pumpkin with carrots. Both vegetables go well together, complementing and highlighting each other’s taste.

Necessary:

• Pumpkin – 1 kg.
• Carrots – 1 kg.
• Granulated sugar – 150 gr.
• Citric acid – 10 g.
• Water - a glass.

How to prepare:

1. Prepare vegetables for use, wash and dry.
2. Grind into puree by grinding through a meat grinder or using a blender.
3. Cut the skin off the pumpkin and remove the seeds. Grate the pulp or use a blender.
4. Combine both masses in a saucepan, dilute with water. Turn on the stove. Cook after boiling until the vegetables are soft.
5. Rub the mixture through a sieve, collect the juice, and return the pan to the burner.
6. Let the juice boil, add granulated sugar and citric acid. Stir, boil for 5 minutes.
7. Distribute into jars, roll up and take away for winter storage.

How to use frozen juice

It is important that during winter storage the freezer never has to be defrosted. Because even short-term thawing spoils the workpiece.

Before use, the container with frozen juice must be removed from the freezer and placed on the bottom shelf of the refrigerator: a one and a half bottle thaws in about a day.

With this juice you can cook soups, compotes, jelly, and prepare sauces and gravies with it. It depends on the type of fruit that was turned into juice. But it's better to drink.

Freezing juice is easy and there is no need to buy it.

Homemade beetroot and carrot juice

A storehouse of vitamins, useful from all sides, a homemade drink from beets and carrots is prepared very simply, using a juicer.

Compound:

• Beets – 800 gr.
• Carrots – 700 gr.
• Water – 200 ml.
• Sugar – 100 gr.
• Citric acid 5 g.

Blank:

1. Make syrup from water and sugar.
2. At the same time, squeeze the juice out of the carrots. When the syrup boils, pour the juice into the pan and reduce the heat to low.
3. Squeeze the beet juice and pour it in after the carrot juice. Add citric acid and let the drink boil.
4. Pour the boiling nectar into bottles or jars. Roll up and cool slowly under the blanket upside down. The drink will only be fully ready after a couple of weeks, so don’t rush to try it, let it ripen.

Delicious tomato-carrot juice

It has a bright vegetable taste, is rich and incredibly tasty.

We take:

• Tomatoes – 3 kg.
• Carrots – 1 kg.
• Salt – 3 small spoons.

How to prepare:

1. Cut the prepared vegetables into large pieces. Pass through a juicer (possibly together).
2. Pour into a cooking container and place on the stove. When the juice boils, set the timer for 15 minutes.
3. Salt the drink in about five minutes.
4. Pour the nectar into a sterile container and seal. Store in a cool room such as a basement.

Carrot juice with orange at home

Nowadays there is nowhere without oranges, so here they will put the finishing touches, making the drink aromatic, with a hint of citrus and amazingly tasty.

We take:

• Oranges – 500 gr.
• Carrots – 2.5 kg.
• Sugar – 100 gr.
• Water - liter.

How to do:

1. Prepare the oranges by peeling and removing the seeds.
2. Peel the carrots and cut into pieces.
3. Grind using a meat grinder or blender.
4. Squeeze and pour the juice into a saucepan. Add water, add sugar. Stir well until the sweetness dissolves. If it doesn't work quickly, let it sit for a while.
5. Pour the mixture into containers. Cover with lids. Sterilize by placing in a pan of hot water for 12 minutes (time given for half liter jars).
6. Roll up the finished product and cover it to cool gradually. Keep refrigerated.

About the number of fruits

It is most profitable to freeze the juice of those berries and vegetables that ripen a lot. These can be cherries, apples, tomatoes, cucumbers.

Freeze the juice of fruits that ripen a lot - cherries, apples, tomatoes, cucumbers

If you take 65 kg of tomatoes, they will yield about 50 liters of juice. You can reduce this amount a little by letting the juice sit and then draining the clear part. It can be used in the summer for soups, and in the fall for filling when canning. This is better than putting water in jars. It flows from the tap all year round. That is, you need a lot of vegetables (fruits, berries) for juices. Everything will work out.