How to make apple juice at home.

Apples of the "Antonovka" grade, although not very glad in appearance, but are considered the most useful. Of them prepare compotes, jumped, marmalade, jams and, of course, puree. About this gentle delicacy I propose to talk a little more.

Let's look at the technology and recipes of cooking homemade instord from Antonovka. I am sure that you will find exactly your recipe.

Apples of Antonovka varieties are tastefully, which is especially valued for cooking homemade mashed potatoes. It is best to use fruits from your own garden or purchased in the local market. If you plan to acquire a product in the store, it is better to take non-zerosy to the species of instances. Beautiful glossy apples, most likely, stuck with chemicals, and the skin is treated with wax.

First of all, apples need to rinse well. To do this, they are laid in a large saucepan or water pelvis. Then each fruit is washed under running water. If necessary, you can wipe the particularly contaminated places with a clean sponge or cloth.

Before cooking, it is desirable to dry up towels. Clean fruits clean from peel and seed boxes. If it is planned to peer mashed potatoes through a sieve, then the apples can not be cleaned thoroughly, but only cut to 6 to 8 parts.

Mashed painting technology

The average ratio of the amount of products is reduced to the following: by 1 kilogram of crude apples of the Antonovka variety take 100 grams of sugar sand and 100 grams of liquid. Sugar, in mashed potatoes, can be eliminated at all or replace it with fructose.

Apple cutting must be softened with thermal processing. This can be done in the following ways:

On the stove. Apples are folded in a saucepan and poured with water, according to the recipe. Fruits are extinguished 20 minutes after the liquid boils.

In the microwave oven. Large slices of apples are placed on a flat dish. A pair of tablespoons of water is added to the bottom of the container. Prepare cut for 5 minutes at maximum power of the microwave oven.
In the oven. Fruits lay down on a baking sheet up to keep the maximum amount of juice. Cooking occurs at a temperature of 180 degrees. Usually, the softening of fruits takes 20 - 30 minutes. To keep apple juice when baking, it is convenient to use silicone or metal forms for baking cupcakes as a support for fruits.
In a slow cooker. Turn the apples until readiness can be using a slow cooker. Fruits together with water lay in the main bowl and extinguish with a closed lid for 15 minutes. Depending on the model of the unit, you can use the "Failure" or "steam" function.

Watch the video from the channel "Thevkusnoetv" - a gentle puree of apples on the stove

Wood apples break through a blender and filter. If the fruit was cooked without a peel, then the step of the filtering through the fine grid can be skipped. The child up to a year more to the taste will have to be completely homogenized with mashed potatoes, without the slightest pieces, so the dish that is preparing for baby food is better to overcuriate through the sieve. Sugar is added to the fruit homogeneous mass.

Before packaging into pure sterile jars, sweet mass boil on medium heat 5 - 7 minutes. Be careful: puree can "spit" with hot drops!

The workpiece in the hot form is closed with sterilized covers, and is closed with warm tissue to a complete cooling. Store puree from apples in a cool place to a fresh harvest.

Channel "Preparing at home" is divided by a detailed video recipe for marsh from Antonovka, baked in the oven

A selection of the best recipes

Puree with cream

antonovka - 1/2 kilogram;
sugar sand - 150 grams;
cream - 100 grams.

Apples are baked in the oven, and then pour them, passing through the sieve. Sugar and cream are injected into the mass. All products boil together for 3 minutes, and then unfolded by banks.

Mashed from Antonovka with Banana

apples - 3 pieces;
bananas - 2 pieces;
sugar sand - 1 tablespoon.

Fruits clean and break through a blender until homogeneous. Sugar is added and the mass on fire is heated to dissolving grains.

Pumpkin with an apple

apples of the Grade "Antonovka" - 1 kilogram;
pumpkin of a nutmeg variety - 1 kilogram;
sugar sand - 200 grams;
lemon juice - 3 tablespoons.

Apples and pumpkins are cut by thin plates and are thermally processed until the way softness is mightily described. Sugar and lemon juice are added to the fruit and vegetable mass. Mass put on fire and warm up 5 - 10 minutes.

Apple with cinnamon

apples - 1 kilogram;
sugar sand - 150 grams;
cinnamon - to taste;
lemon juice - 2 tablespoons.

Wood pre-apples are pyritated and add other ingredients. Cinnamon can be used as in the form of powder and in the form of a tubule from the bark. At the same time, cinnamon sticks are put in the container in which the fruit is boosted before grinding, and the powder is added to the overcrowding mass.

Tricks experienced cooks

Long thermal processing minimizes the number of vitamins. To reduce heat treatment time, apples are better cut into thin stripes.
Lemon juice added to the apples during cooking will not give pieces to oxidize and darken.
Those who protect the figure and tries to limit the consumption of sugar sand in their diet, the sugar of mashed potatoes can be excluded or replaced by it fructose.

Jam. Well washed apples are cleaned from the skin (can not be cleaned, if the skin is soft), cut into thin slices or pieces, placed in the enameled pan, water (600-800 g per osc of fruits) is added and boil 10-15 minutes. Wrought apples are poured with hot-filled sugar syrup 75% concentration (1.1 kg of sugar and 360 g of water per 1 kg of prepared apples) and boil the mass until readiness (see p. 7).

The finished hot jam is packaged into heated dry jars, hermetically silent and cool, without turning

The juice. Juice is recommended to prepare from sour-sweet varieties of apples. Carefully washed apples are cut on lobes and passed through a meat grid with a grid having a hole with a diameter of 6-7 mm. The resulting mass is pressed. If you have a steam focus, apple juice can be obtained by evaporation. The process of obtaining juice by pressing or with the help of steam focus is described in detail in the section "Canned frozen".

The juice obtained after pressing is filtered through 3-4 layers of gauze, heated to a temperature not higher than 92-95 ° C, poured into hot dry banks, are sealed, they are sealed, turn down the neck, covered with a dense cloth and slowly cooled. Juice obtained by evaporation method does not need additional thermal processing.

Jelly. From fresh juice you can get a jelly of good quality. To improve taste and color jelly in apple juice, you can add 10-15% canned raspberry juice, black currant or cherry. Apple juice or a mixture of juices for the manufacture of jelly is additionally filtered, drained into the enameled pan, sugar (800 g per 1 l of juice) are added. The mixture is heated to 80-90 ° C, stirring until the sugar is completely dissolved. Then the syrup is filtered through 3-4 layers of gauze, placed in the enameled pan and boils to the boiling point of 104 ss. A welded mass at a temperature of 80-90 ° C is packaged in dry heated cans, hermetically collapsed by boiled covers and, without turning, put it in a cool place.

Apples with cherry. To prepare this product, you can take apples of any varieties and freshly prepared or canned cherry puree. To obtain 1 kg of the mixture, 450 g of apples should be sliced, 300 g of a cherry puree, 600 g of sugar.

Apples wash, remove the frozen, the seed socket, cut the fruits with slices, are placed in an enameled pan and blanched in hot water at a temperature not higher than 95 ° C for 5-10 minutes. Sand-shredded apples are shifted into an enameled pelvis, add a cherry shore and sugar in the form of a filtered syrup of a 75% concentration (600 g of sugar and 200 g of water to 1 kg of a mixture of a mixture of a mixture with a puree). Mass are thoroughly mixed and boil until prepared for 45-50 minutes. The finished boiling mass is packaged in hot dry jars, it is sealed with their boiled covers, turn down the neck and cooled.

Puree. Apples are carefully clean, remove damage, seed nest, frozen, cut the fruits into small slices or pieces and put them in an enameled container, on the bottom of which the water is pre-poured with a layer of 2-3 cm. Apples cope 10-15 minutes to complete softening, then wipe through a sieve with a hole with a diameter of 1-1.5 mm. In the presence of steam hobs, the prepared apples are immersed in the device, blanched to a complete softenness and in the hot condition wiped through the sieve.

The resulting mashed potatoes, together with the altalized juice, heated to a boil and poured into hot dry jars, which, as it is filling hermetically silent (can be non-plated lids), turn down the neck, covered with a dense cloth and slowly cooled.

Apple juice is rightly considered to be vitamins. Thanks to the mineral elements, the product strengthens the immune system, fights with colds, increases vitality. For this reason, experienced hostesses wish to make juice to be able to enjoy it in winter. We have collected for you a gold collection of the most delicious recipes, which can be easily implemented in reality independently. Consider important aspects in order.

How to squeeze the juice from apples

For the preparation of juice, only sweet varieties of apples are used, in some cases, a distance from fruits with sourness is allowed. The second option involves the addition of sugar sand, which can cause heartburn.

Prefer the following varieties: Simirenko, Antonovka, Anis, Grucovka, Golden. Recipes allow mixing of apples of different types, it all depends on personal preferences. The listed varieties are optimally suitable for pastures, because they are moderately sweet, but at the same time they have a robin fraction.

After selecting fruits, you need to go through. It is important to understand that only healthy apples without wormwort are used for juice. Each fruit is thoroughly washed with a foam sponge. If store products use to be used, with the help of food soda, wax and possible chemicals are removed from them.

Next, apples are laid out on a flat surface, turn around with a towel. After that, it is placed on a paper napkin until the moisture is completely evaporated. When the fruits are used, the core is cut. Next, the cooking process goes according to the instructions for the juicer. Fruits are pre-crushed with a knife or they are sent to the device entirely.

Apple juice cooking technology

Place the apples in the sink, wash each fruit under warm water, if necessary, use the food soda. When all the dirt is removed, beat the fruit, cut the drunken and rotten places, remove the leaves and tails.
Prefer only to routine fruits in the event that the dick is not used. Distil the cotton towel on the table, lay out fruit for flowing water, dry at room temperature.
With a thin knife, remove the peel with apples. Try to cut the skirt so thin to be removed only by the solid smooth part. It is under it that the accumulation of useful elements that must be saved are concentrated.
Cut the core, remove the bones and the substrate, bailitate the fruits to the same cubes. The magnitude of pieces directly depends on the characteristics of the juicer. If the device turns great pieces into the mashed potatoes, you should not fine-clean, rub the apples in half.
When planning the number of final product, proceed from the following indicators: In most cases, when processing 11-12 kg. Apples leave about 4-5 liters of juice. It is difficult to say the exact number, because all the varieties are based on ripeness and juits.
Pick up a bottle with such a neck diameter so that it coincides in size with the naval of the juicer. A similar course will prevent the possible contact of the final product with oxygen. If possible, choose a ceramic or glass container, and not plastic. The latter variant reduces the shelf life of the final product. It is also not necessary to use the metal dishes, since it has an oxidation property.
Substitute a selected vessel under the neck, place pieces of fruit into the juicer cavity, turn on the device. Depending on the manufacturer, the rate of issuing the juice varies significantly. As apples are juicy enough, they are grinding faster than, say, carrots. As a rule, 5 minutes of operation of the device is enough to get 3.5-5 liters of the final product.
In addition to pressing the juicer cleans the liquid from the flesh, as in the previous case, the result directly depends on the manufacturer. As practice shows on top of juice, you can notice a relatively small amount of cake. You can either mix it, getting a product with a flesh, or strain. In the case of the last option, use the sieve or make a filter from a marlevary tissue folded with several layers.
As for the cake from exhaust apples, it is practically not beneficial, throw it away or use for your own purposes. At the end of all manipulations, disassemble the device, thoroughly wash it under the shower, dry. Leave up to the next time in the collected or disassembled state.

There is a sufficient number of ways with which you can cook apple juice for winter conservation.

First you need to take care of the container in which the product will be poured. Thoroughly wash it with warm water, treat the cavity and exterior walls of food soda, hide with steep boiling water.

You can also sterilize banks by placing them in a saucepan with water, after which it is carefully boiled (about 10-15 minutes). After preparing dishes, choose a suitable method of conservation and proceed to the procedure.

Option number 1. Warming
The cooking technology is as follows: the juice overflows into a wide saucepan with an enameled coating, after which it is placed on the stove and it is evenly heated to 88-98 degrees.

If you have no thermometer, a visual inspection will help you know about the desired stage. Small bubbles will begin to appear on the surface of the fluid, in no case bring the composition to mass boil.

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

Option number 2. Light boiling
The technique is designed for those when the apple juice is tedied with doubts about the quality of the fetus used. For example, you are not sure that the replenished places have completely removed or cleaned the fruit properly.

Experienced housings are not recommended to boil the juice for a long time, but heat treatment on high heat for 5 minutes is permissible. Of course, with this method of pasteurization, most of the useful elements will lose their properties, but the taste and overall impression of the use of the product will remain unchanged.

Pour juice into a thick-walled saucepan, bring to a boil and check out the time. After the expiration of the specified period (5-7 minutes), run the product for clean (sterile) to banks, block, flip over the neck, wrapped with a warm cloth.

The cooling time at room temperature is about 12 hours, after that time the bank must be turned over and put in a dark place (cellar, basement, wardrobe, etc.).

Option number 3. Closed pasteurization
This method is good because the juice is boiling after it moves to a bank without preheating. To properly carry out the procedure, make a wide saucepan with high sides, pour juice on glass capacits, close the lid, but do not roll.

Put the jar into the pan, throw warm water, turn on the stove. Tomit on medium heat until the first bubbles begin to appear. Make sure that the level of poured water reached only to the shoulders of the container, otherwise it can burst. Next, cover the pan with a lid, bring the juice to the temperature of 85 degrees, not more.

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

Important!After cooking and pasteurization of juice, sign each jar. In mandatory, specify the dates of the workpiece so as not to break the storage conditions. The duration of exposure during which the product can be used, fluctuates in the range of 22-24 months.

As for the addition of sugar to drink, this is a purely individual business. You can interfer a bulk composition at the stage of heating or content with the natural taste of apple juice.

For cooking, it is important to comply with the correct proportions. Experienced hostesses are advised to mix 2 pieces of apple juice with 1 part of carrot, while you can add sugar sand from the calculation of 10 gr. per 100 ml. final product.
Wash carrots, clean it, dry with paper towels. Put in small pieces, put in deep containers, hide with boiling water. Look out about 20 minutes.
Wash and clean the apples, remove the skin with a thin blade with a knife with a knife. Remove the core, charge the fruits to the same pieces in size.
Mix an apple with carrots, press juice from them with the juicer, remove the cake by skipping the composition through the sieve. Pasteurize one of the above methods ("lightweight boiling", "heating", "closed pasteurization").
At the heat treatment phase, add sugar sand into juice, wait for the crystals dissolving. After that, run by banks, block, cool, remove into the dark place.

Apple-pumpkin juice

Clean the pumpkin from the rigid peel, eliminate the fibrous seed structure from the cavity. Wash out the fruit, cut into small pieces, treat them for a couple for 10 minutes.
Wash apples, remove the peel with a thin knife, remove the core. Cut the fruit to pieces of the same size, scold with boiling water.
Well dry fruits, send them to a blender or juicer, then eliminate the cake with a gauze filter, add ground cinnamon, vanillin into juice, vanillin and filtered water in a small amount to dilute the composition.
Optionally, you can pour a little lemon juice into the resulting mixture to give a drink citrus notch. As soon as the juice is obtained, pasteurize it with the way "light boiling", the only thing - the cooking time must be increased to half an hour.
At the end of the manipulation, bulk the composition by sterile banks, block, let it cool in the wrapped blanket. Move the container to the place for long-term storage.

It is easy to prepare apple juice at home, if you have a view of concern for basic processing technologies. Always wash and dry the fruits, separate the cake from the liquid, boil banks. Consider the options for cooking apple-pumpkin and apple carrot juice.

Video: Apple juice without juicer

For many people, there is no delicious delicacy than the puree of the apples that they ate in childhood. This dessert is not only delicious, but is very useful, so it is used in baby food. Apple puree for winter with their own hands - in this case it will cost cheaper, besides you will be confident in his quality.

Features of cooking

Cooking apple puree - the process is simple, even if it is harvested for the winter, but still some of the finends know for this.

The smaller the heat treatment, the greater the use of apples will be preserved in the finished product. Reduce heat treatment time can be, if you cut fruit very finely or even skip them through a meat grinder or juicer.
Apples of autumn varieties or ripening at the end of summer are most suitable for the apple puree, if only they have time to mature. For cooking mashed potatoes, you need less sugar.
If it is assumed that there is a small child, then only green or yellow apples can be used for its preparation - red can cause allergies from the kid.
Regardless of whether adults or children will enjoy the taste of apple puree, all pleasure will be spoiled if the apples for its manufacture are used to use. All unfit places in preparing fruits to preservation must be cut.
Shopping apples are best cleaned, removing the thin layer of the peel from them - to impart fruits of the commodity type, they are often covered with wax.
A more pleasant puree will have if sliced \u200b\u200bapples sprinkle with lemon juice - then it will not darken.

If the puree is harvested for the winter, it is necessary to lay it on pure sterilized banks, and roll them with hermetically, boiled metal covers.

Classic apple puree recipe

apples - 2 kg;
water - 0.25 l;
sugar - 0.25 kg;
lemon juice (not necessarily) - 20 ml.

Cooking method:

Wash and clean the apples, cut the seed box. Cut with thin slices and put in the enameled dishes.
Fill apple loking water. Boil on a slow heat of 30-40 minutes until the apples are completely soft.
Wear apples in a blender or wipe through a sieve.
Put in the same container in which they were cooked first. Put with sugar, pour lemon juice if you want the jam to be crumbling.
After the puree boils, check for 15 minutes and negotiate it.
Spread on small sterilized jars, not staring. Tighten them with sterilized metal covers. Put on the covers so that the banks are cooled in this form. After that, the puree can be removed for the winter.

Apple puree, cooked according to the classic recipe, has a sour-sweet taste, a pronounced aroma of apples.

Apple puree with cinnamon

apples - 1 kg;
water - 0.25 l;
sugar - 0.2 kg;
cinnamon hammer - 5 g.

Cooking method:

Drive apples, remove the peel from them, cut into 4 parts and cut out from each core.
Cut the apples with thin slices, put them in a saucepan, pour with water and boil on the slow heat of half an hour.
Welcome and grind the blender to the puree consistency.
Put in a saucepan, mix with sugar sand and cinnamon.
Put a saucepan on the stove, bring the puree to a boil and cook for 10 minutes.
Spread on sterilized banks, cape.

For this recipe, it turns puree fragrant and sweet.

Apple puree with condensed milk

apples - 2 kg;
milk solid condensed with sugar - 380 g (1 bank);
water - 0.25 liters.

Cooking method:

Wash apples, remove the core from them. Remove the skin with a skin, slightly cut and fold into a pan with a thick bottom.
Pour water into this pan, put it on fire.
Tomit apples on slow fire 40-50 minutes.
Cool apple mass and pick up any way convenient for you.
Return the apple mass into the pan, put the condensed milk into it, mix. For convenience, the jar with condensed milk can be changed a bit before it in warm water (without opening) or remove from the refrigerator in advance.
Boil apples together with a quarter-hour condensed milk.
Spread on pre-prepared banks. Close tight with metal covers.

Apple puree with condensed milk is obtained by sweet and gentle, resembling an apple puree "Sleaky", on which not one generation of young sweets has grown.

Apple puree with cream

apples - 2 kg;
cream 30% fatty - 0.2 liters;
water - 100 ml;
sugar sand - 0.25 kg.

Cooking method:

Apples, peeled from the peel, without seeds, skip through the meat grinder.
Apple puree put into the thick pan, mix it with water and sugar.
Tomit 40 minutes on slow fire, mixing often to prevent burning.
After the specified time, plays the cream, mix well and cook another 15 mnut.
Spread the mashed potatoes on sterilized banks, roll them with metal covers.

For this recipe, the puree is still more tender than in the previous one. It has a pleasant color and taste.

Apple puree in a slow cooker

apples - 1.5 kg;
sugar - 0.2 kg;
water - 0.2 kg.

Cooking method:

Cut out of the apples, having been waving them and cleaned from the peel, the core.
Cut with thin pieces, put a multicooker in the bowl, fill with water.
Put for 60 minutes the extinguishing program.
Remove the apples from a slow cooker, let it stand a little so that they are cooled. Wipe through the sieve. Mix with sugar, put in a slow cooker.
Turn on the "quenching" mode again, but this time is only 10 minutes.
Sterilize banks, spread a ready-made puree on them. Close hermetically metal covers, pre-flavored them.

The taste of this mashed potatoes will be exactly the same as that of the Classic Recipe prepared for the winter. It will be not worse than it will be not worse - it will not deteriorate all winter, even if it is stored at room temperature.

Apple puree with prunes

apples (green or yellow) - 3.5 kg;
prunes (without seeds) - 1 kg;
sugar - 1.5 tbsp.;
lemon - 0.2 kg;
water - 1 l.

Cooking method:

Washing apples clean, cut out the seed box.
Apples cut into small cubes.
Put a large saucepan on fire, sprouting sugar and a liver liter of water into it.
When water boils, put apples into it, cook for 20 minutes on a weak heat.
Wash and soak in warm water prunes. If you caught prunes with bones - remove them.
Cut each dried fruit into several parts. Put to apples.
Boil everything together 40 minutes, mixing often. If this is not done, then puree will fry and acquire an unpleasant taste and smell.
After the specified time expires, remove the fruit from the fire, grind the submersible blender to the puree consistency.
Heat to boil again and sake 10 minutes.
Spread on banks that needed to be sterilized before that.
Close with metal screw lids or roll up using a special key. Covers use boiled.

According to this recipe, the sour-sweet mashed potature is obtained, combining the benefit of prunes and apples. Suitable for diet food, as sugar is very small for it.

Calorie: Not specified
Time for preparing: Not indicated

Summer autumn. Elegant time to indulge their relatives and close fruit. One of the most common gifts of nature is apples. Mass of different colors of red, yellow, green, with ruddy barrels and just spotted. Rich and taste of apples. Fairy tales and legends are folded about the beneficial properties of apples. Since childhood, we heard a story about a bulk and a molding apple. These fairy tales were not far from were. The rejuvenating effect of apples is proven. Good face masks and neckline zone. Great use of apples in dietary nutrition. They contribute to the prevention of the formation of cancer cells, adjust the water-salt balance, saturate the body with vitamins and minerals, nourish the heart muscle, are good antioxidants. Apple seeds replenish our daily dose of iodine. Here are such apples I offer to prepare for the winter in two versions. It will be apple juice and apple puree in a double boiler, i.e. Maximum saved in kind.

For cooking, we will need two hours, the amount of juice is 1.5 liters and puree - 1 liter.

Ingredients:
- Apples - 4 kilograms;
- crystalline sugar - 200 grams;
- Water purified for a double boiler - 3 liters.

Recipe with photo step by step:

We purchase apples on the market, you can from different varieties then our juice and will be more fragrant.

Apples are thoroughly rinsed under running water, we clean from the skins, cut into four parts and remove the core.

Prepared apples are laying in a double boiler, pre-bay water into it. Since the juice is cooked with boiling water, the water must be improved quality.

We turn on the steamer and cook apples for ten minutes, then add sugar and cook another hour.

In the process of cooking periodically drain juice. Then he is brought to a boil and pour into parhed banks.

There remains an excellent dietary puree from apples in the steamer.

Mashed a little cool, wipe through a sieve, a little steer in the oven and lay out into the steady banks.

Ready-made supplied banks ride sterilized covers.

Ready juice and puree from apples can be stored in a cool place during the year. These two products can be used both independent dishes and in combination with other ingredients. You can cook a drink, an excellent dessert, adding to cottage cheese and porridge, filling and much more. The most important thing is that it is very useful and delicious products.
Bon Appetit!!!