2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
There is no need to talk about the advantages of freshly squeezed juices - the so-called fresh juices - over canned ones. All vitamins contained in fruits migrate to the must. How to make apple juice at home? The simplest way: wash the fruit, charge the juicer with them and immediately drink the resulting liquid. After all, in twenty minutes after settling, irreversible changes occur in the drink. First, it oxidizes on contact with air. Then you need to add sugar. After a while, the fermentation bacteria begin their subversive work, turning the liquid into cider or vinegar.
In principle, homemade apple juice can be stored in the refrigerator for about a week. This is provided that you strain the drink through cheesecloth or a very fine strainer. Then the juice will lighten a little, the pulp will separate. But a week is still a short time. How to achieve such a deadlinestorage, like in a store - about six months, so that in the spring, during the period of vitamin starvation, you can enjoy the rich warm taste of early autumn?
Purchased juices, even 100% - in tetra-packs or glass bottles - most often "reconstituted". What does it mean? The fruits were boiled to a puree, then diluted with water, sugar syrup, citric and ascorbic acid were added, then pasteurized and, finally, poured into retail containers. Thus, the heat treatment of the product was carried out three times. What vitamins can we talk about? Yes, there are more of them in a dried fruit basket than in the so-called “100% restored” product! And homemade apple juice is heated only once, which is why it retains all the useful substances to the maximum. Long-term storage of the drink is achieved due to hermetic sealing of cans.
How to make homemade apple juice, anyone who has seen an advertisement for Galicia products knows. And for Russian consumers, we will quote: "We squeeze, heat, pour." Freshes from "Galicia" are very tasty, but the pleasure is not cheap either. Therefore, you still should not be too lazy and make a tasty and he althy drink yourself.
To make apple juice at home, choose only ripe and juicy fruits. Use only sweet varieties, but those in which there is a lot of liquid. Wash the apples and send to the juicer. Do I need to clean them and take out the seed pods? It depends on the power of your kitchenharvester. From ten kilograms of apples, approximately three to four liters of juice come out. Cake is an excellent compost that improves the fertility of the soil of your summer cottage. Let the must stand a little. After half an hour, the foam will disappear, and the pulp will collect at the top of the drink.
Strain the wort through several layers of gauze. We put a saucepan with juice on a strong fire. We heat up to 80-90 degrees, removing abundant foam. In principle, you can not remove it, but then the color of the drink will be unpretentious, “rusty”. Pasteurize jars and lids. Glass containers must be hot so that they do not burst from temperature changes. Pour and immediately roll up under the lids. Banks should cool slowly, so they must be covered with a blanket. Apple juice made at home. It can be stored in a dark cool place all winter.
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