Owners try to process a harvest from the site that also in the winter to have an opportunity to regale on tasty and useful vegetables, fruit, berries. Ways of preservation choose depending on tastes – for example, apples it is possible to dry, cook from them jam or to process into tinned juice.
When apples keep up, it is time for owners to choose in what way to keep a harvest for winter. Not clarified tinned apple juice is a product not only tasty, but also very useful, and the way of its receiving will demand not especially big labor costs. The taste of juice will depend not only on a grade of apples, but also on what is added to preparation time. It can be sugar, spices. Correctly made apple juice turns out fragrant, with pleasant sourness.
If apples for juice sweet, sugar it is better not to put absolutely.
Preparation of juice from apples for the winter
The tinned apple juice made in house conditions, certainly, isn't so useful as freshly squeezed. But if to compare to restored which is sold in special packages house it will be all the same much better – useful substances in it remain in much bigger quantities. Apples in the necessary quantity to wash up, cut on four parts, to remove a core. Pass the prepared apples via the juice extractor. To filter fresh juice through a gauze in a pan. It should be put on fire and to heat, but not to allow to begin to boil. Filter hot juice through dense fabric. After that to boil it within 3-4 minutes, to pour on banks. Close banks covers. When boiling on juice foam will be formed – it consists of small apple crumbs. It should be removed completely. It is possible to consider that juice is ready when foam ceases to be formed – then it and it is necessary to spill on the prepared banks. If there is a wish to make a sweetened juice, sugar should be taken about 1 kg on 3.5 kg of apples. It is necessary to add sugar before boiling.
It is possible and just to preserve natural apple juice, and to add sugar already before the use.
How to prepare banks for juice
Before spilling apple juice in banks, they should be prepared properly. Tanks have to be sterilized – hostesses can use for this purpose various methods, for example, boiling, warming up in the microwave oven, steam treatment. The covers intended for closing have to be sterilized together with banks. The prepared juice is spilled on the sterilized banks, closed covers, overturned upside down and wrapped up – for this purpose it is possible to use an old blanket. So juice has to stay about a day. After that banks overturn back. In the dark cool place, juice can remain about two years.