Apple juice for the winter using a juicer
There are plenty of apples in the garden, and they're also inexpensive at the market in early autumn. So, it's quite affordable to make apple juice for the winter at home using a juicer. You can use fallen apples for this purpose. The drink is especially delicious when made from sweet and sour varieties. If the fruit is very sweet, you don't even need to add sugar; adjust the amount of sweetener to taste for sour berries. But you'll get a delicious, natural apple juice that retains all its vitamins.
Moreover, in its pure form, it is quite concentrated, so in winter, be sure to add purified water before drinking. Adjust the proportions as desired. It can be used to make mousse, marmalade, jelly, and added to cocktails and smoothies.
Ingredients:
- fresh apples,
- refined granulated sugar.
How to make apple juice with a juicer
Wash juicy fruit thoroughly. If you're using freshly picked fruit, place it in a bowl and soak it in water for a while. Once the dirt has loosened, vigorously stir the fruit in the water and transfer it to the sink. Rinse under gentle running water and proceed with processing.
Cut the apples into quarters and remove the cores, seeds, and any damaged segments. If the apples are tree-cut and worm-free, you can chop them into convenient wedges without removing the cores. Using a special tool will make the process much faster.
Run the prepared apples through a juicer. If you use a manual one, the process is labor-intensive, but the juice, in my opinion, is still tastier. To make the process easier, you can use an electric juicer. Be sure to test its capabilities beforehand to ensure it doesn't malfunction.
Pour the fresh juice into a deep metal container and let it sit for 30-40 minutes to thicken the foam. Remove it before heating. The juice will darken; if you want to slow down the oxidation, add citric acid crystals. If you used a hand juicer, you won't have this problem and can put it on the stove immediately. As the foam forms, skim it off with a slotted spoon or metal sieve.
Taste the apple juice, add a little sugar if needed, and stir until completely dissolved. There's no need to boil the juice. Just heat it until the first bubbles appear.
Wash the bottles or jars and sterilize them. Choose the most suitable method yourself. Pour the aromatic juice into the slightly cooled containers and seal tightly with lids that have been soaked in boiling water.
Turn them over to check for leaks.
Before use, dilute with boiled or purified drinking water.
