Apple juice from their apples so that immediately. Apple juice at home. Magic apple juice for the winter through a juicer: video

No matter how expensive and branded store-bought juice is, in terms of quality and benefits it will never be compared with homemade. That is why making fresh juices and preserving apple nectar is a must. And if the house has such a wonderful thing as a juicer, the process is simplified as much as possible and we just have to properly organize the work of the equipment.

Selecting and preparing apples

To get as much drink as possible and not spend too much money on sugar, take apples of the sweetest, juiciest varieties. It can be white filling, prima, jonagold, fuji, gala, mac, saffron, pink lady. If there is no way to get them, we will make juice from sweet and sour - in this case, the product will also turn out tasty and vitamin.

Advice! Juice should be squeezed from fully ripened fruits when they are sufficiently filled with moisture and sun. From the moment of collection to the actual processing, no more than two to three weeks should pass, otherwise the fruit will begin to deteriorate and some of the potential juice will inevitably end up in waste.

To prepare for pressing, wash the apples thoroughly in cold water, remove the leaves and small debris, and cut out the wormy segments. Next, we divide each fruit into 4 parts along the stem, and if the apples are too large, into 5-6 parts.

Making the "drink of the gods"

First, let's deal with our kitchen assistant. A truly high-quality apple juicer should be:

• of course, electric;
• centrifugal or auger (if we use centrifugal, it is desirable to have the function of automatic pulp ejection);
• with cutting parts made of stainless steel;
• with a wide funnel for loading products and a capacious juice receiver.

Secondly, we will make sure that it has nothing against the peel and small bones.

We turn on the device and pass the available fruits through it. If you plan to use the juice immediately, then the preparation can be considered finished, no further action is required.

In the case when the drink turned out to be a lot, it makes sense to stock it for future use. We filter the squeezed juice through several layers of gauze, thereby getting rid of foam and excess pulp. Pour it into a large enameled pan, put on fire, boil for about 5 minutes. Pour hot into sterile jars, roll up, turn upside down and wrap until completely cool.

Advice! Nectar from unripe fruits or sweet and sour varieties can be completely unsweetened. Sugar will help correct the situation: a tablespoon of sand is diluted in a liter of juice and stirred until the crystals are completely dissolved.

This preparation should be stored at room temperature. If open juice seems too concentrated in winter, dilute it with boiled water and sweeten if necessary. Bon appetit!

Making apple juice with a juicer - video

The apple is the most common and everyone's favorite fruit. It has a pleasant, refreshing taste. It is superior in iron content to other fruits. Apple juice is the best use for them. Apple juice can be prepared for the winter in various ways.

It's easier to make juice in a juicer. It consists of three vessels. Prepared fruits are placed in a vessel with holes. Water is poured into the bottom bowl. The juicer is placed on the stove. After a couple of hours, the finished product, gathered in the middle bowl, is poured into jars, rolled up.

With the help of a juicer, juice with pulp is obtained. It can be preserved in this form or strained. Pre-heat treated.

What are the best varieties of apples?

Juicy, crunchy fruits of autumn varieties are suitable for this conservation. The yield of the finished product from such fruits will be greater than from soft, starchy varieties. If the harvest of summer varieties is large, and other preparations are made, you can use the remaining fruits. To prepare juice from summer varieties of apples, it is better to use a juicer.

Preparation of the main ingredient

The collected fruits should be thoroughly washed in two waters. Lay out on paper towels to dry. The starting material must be dry. Free fruits from ponytails, seed box, various damages. Cut fruits into small pieces.

Depending on the size, they are cut into four, six or eight pieces.

Recipes for making apple juice at home

Apple juice for the winter is prepared from apples alone or with the addition of other fruits, berries, even vegetables. Sugar is added as desired. Juice prepared at home will be an additional source of vitamins.

Easy winter recipe

Required products:

• a bucket of apples;
• sugar.

Three liters of juice will be obtained from this amount of fruit. You can make a non-clarified drink. Pass prepared fruits through a juicer. Drain the resulting liquid into a container. Heat, stirring and skimming off the foam. During the heating process, sugar is added to taste. Bring the liquid almost to a boil, but do not boil. Keep it warm for ten minutes.

The resulting drink must be preserved in sterile jars, rolled up with boiled lids. Cover the jars turned upside down with a warm blanket for a day.

Through the juicer

Ingredients:

• 10 kilograms of apples;
• 250 grams of sugar for sour varieties.

Pass the washed, seeded and damaged fruits through a juicer. Strain freshly squeezed juice through three layers of gauze. Heat until hot. Pour into liter jars. Place them in a bowl of warm water. Sterilize from the moment of boiling water for 20 minutes. Preservation prepared in this way keeps well.

with pulp

Ingredients for cooking:

• 3 kilograms of apples;
• 100 grams of sugar;
• liter of water.

Squeeze juice from prepared fruit. Pour the cake with water. After boiling, rub the resulting mass through a sieve. Add fresh juice to puree, add sugar. While stirring, bring to a boil. In the process, skim off the foam. Keep on fire for 15 minutes without letting it boil.

Prepare a glass container. Pour hot nectar into it. Roll up right away. Cover with a cotton blanket. Hold until cool.

in a juicer

Ingredients:

• 5 kilograms of apples;
• 50 grams of sugar.

In order to boil the juice, it is necessary to put the clean, sliced ​​\u200b\u200bfruits into the upper container of the juice cooker, sprinkle with sugar on top. Pour water into the bottom pot.

Put the juicer on fire. Two hours later, when the middle bowl is filled with juice, it should be drained through a tube into a sterile jar. The jar can be immediately closed, without additional heat treatment.

In a slow cooker

Grocery list:

• 2 kilograms of apples;
• 75 grams of sugar.

Pass the washed, cut fruits through a juicer, strain. Pour into multicooker bowl. Set the mode to "Soup". After boiling, add sugar, remove the foam. Close the lid, prepare the drink for five minutes. Fill a sterilized jar with hot juice. Clog. Let cool under a blanket.

The sterilization procedure in a slow cooker is easier to do than on a stove.

Sugarless

Prepare:

• bucket of apples

Since the preparation is made without sugar, the apples should be of sweet varieties, well ripened. Cut the washed fruits, cut out the seed box. Prepare fresh. It is good to warm it up, not allowing it to boil. Remove foam from the surface.

Pour the nectar into prepared jars, tighten with sterile lids.

with cherry

Ingredients:

• 5 kilograms of apples;
• 1.5 kilograms of cherries.

Peel the cherries, twist in a meat grinder, squeeze the juice. Wash the apples, remove the seed box, squeeze out the juice.

Mix cherry and apple nectars, bring to a boil. To preserve most of the vitamins, the juice should not be boiled. Fill a sterile glass container with a ready hot drink.

with pumpkin

To prepare apple juice with pumpkin, you will need:

• 4 kilograms of apples;
• 2 kilograms of pumpkin;
• 0.5 liters of water;
• 300 grams of sugar;
• lemon.

Peel the pumpkin, remove the seeds, cut into small pieces, place in a container. Pour in water, cook until soft. Squeeze lemon juice and add to pumpkin. Boil five minutes. When the pumpkin has cooled, it must be mashed.

Pass peeled apples through a juicer. Pour fresh into puree, add sugar. Bring to a boil, pour into sterile jars, roll up.

with pear

It is necessary to prepare:

• 3 kilograms of pears;
• 4 kilograms of apples.

Cut the washed fruit into quarters, remove the seeds. Prepare fresh. Cook it at a slight boil for six minutes, removing the foam. Pour the finished drink into a sterilized bottle, roll up. Let cool under a blanket.

Everyone loves apple juice, both children and adults. Therefore, when the season is coming, housewives are stocking up on apple juice for the winter, both in its pure form and mixed with other vegetables and fruits. After all, homemade juice cannot be compared with the purchased one.

It is in this article that we will introduce you to a variety of simple recipes for making apple juice for the winter at home using a juicer or a juicer. And also consider the combination of apple juice with other juices: carrot, pumpkin, tomato, pear, grape and rowan.

Selection of raw materials for harvesting apple juice for the winter

Despite the fact that both carrion and rejection from other blanks are used for juice, not every apple can be put into juice to harvest apple juice for the winter. It is necessary that the fruits are juicy and not too sour. Too much juice acid can cause heartburn, even if you even out the taste by adding more sugar.

Based on sugar minimization considerations, 2-3 tablespoons per large 3-liter jar is an acceptable amount. Do not be afraid that a lack of sugar will cause the cans to bloat. The natural sourness of apple juice also works as a natural preservative, so you'll be fine.

Unless, of course, all the requirements for cleanliness and sterility of the container are met.

Procurement technology homemade apple juice for the winter

At home, you can apply one of the four ways to harvest apple juice. Which one to use is your choice. The main thing is to choose the "correct" apples, as already mentioned above - juicy and not very sour, and, of course, remove the core with the help of a well-known device.

Option 1. If the household has a juicer, apple juice for the winter is harvested very simply, this is the most convenient way. We act according to the instructions, and pour the resulting juice directly from the juicer into a sterilized container, immediately roll it up.

If there is no juicer, then we will get apple juice from a juicer. This is for all three remaining options, 2nd, 3rd and 4th. First we squeeze the juice, and then its processing can be done in different ways.

Unsightly, but productive and hardy juicers produced in Belarus and Russia have proven themselves best of all. In some ½ hour they can process a couple of buckets of apples without any tension, they don’t even heat up. Moreover, the cake will be dry, and this indicates that the juice is squeezed out to the maximum.

If you are tempted by a glamorous imported juicer, then the maximum that it is good for is to process a couple of apples for a cocktail or smoothie - the power is incomparable. And the quality leaves much to be desired: if you look at the cake, you will see that it is almost liquid.

So, we are considering options for obtaining apple juice for the winter using a juicer.

Option 2. Pour freshly squeezed juice into a saucepan (enamelled!) And make it boil a little. Along the way, we remove the foam. After that, we take the prepared hot jars, pour juice into them and roll them up. This method is convenient because you can do without sterilization.

Option 3. After pouring the juice into a saucepan, do not bring it to a boil, but keep it for some time at 95 ° C. Foam is also formed in this case, and it must also be removed. Roll up.

Option 4, with pasteurization. The juice, just squeezed, is immediately poured into jars, and then subjected to pasteurization. To do this, we put them in a wide bowl, fill them with water up to the shoulders and set to heat.

When the ambient water temperature reaches 85 ° C, we do not raise it above it, but we hold the jars for such a time:

20 minutes for volumes up to 1½ l;

30 minutes for 2 and 3 liter.

How to make homemade apple juice in winter

First, we select the raw materials, as described above.

Wash the apples thoroughly, clean out doubtful places, remove the core, cut into pieces. It is convenient to use, if there are a lot of apples, a special device: with one touch of the hand, the core is cut out, and the apple itself breaks up into 8 or 6 equal parts.

After squeezing the juice from apples, it is necessary to strain it, folding gauze in several layers. This will remove all the pulp, and the juice does not have to be clarified. The maximum you get is a thin layer of sediment at the bottom of the jar. But, in principle, this operation is not mandatory.

Apple juice tends to darken, which can be prevented by adding freshly squeezed lemon juice - very little. The same 2-3 tablespoons of sugar in a 3-liter jar, which were discussed above, should balance the acid.

Apple juice, if prepared pure and natural, will turn out to be very concentrated, and in winter, before drinking, it is diluted with water.

Container preparation and final seaming operations

The preparation of containers is an important issue, because it is a pity if the work is lost due to poor-quality preparation of dishes or improper handling of already rolled up cans of juice. Therefore, the housewives are trying to carefully approach such crucial technical issues.

There is nothing difficult, you just have to be conscientious. Banks are first thoroughly washed and rinsed out no less diligently to get rid of detergent residues.

Clean jars are sterilized, and for this, 2 methods are used at home.

They put a large kettle of water on the fire and turn the spout so that an overturned jar can be placed above it. The water in the kettle boils, a jet of steam shoots out of the spout right into the jar. It is turned several times over the steam, then, after a few minutes, it is put to drain on the dryer, and the next one is installed in its place.

Banks are placed in the oven and fried there at 100-120 ° C for at least 10 or 15 minutes, but longer. When pouring boiling juice, it is better if the jars themselves are hot. Here, too, it is not necessary to grab with bare hands.

As for the lids, they just boil. There is acid in the juice, so they take varnished lids.

After the juice cans are rolled up, they are placed upside down and checked to see if air is leaking anywhere. If everything is in order, the jars are wrapped and waiting for them to cool.

Now they can be deployed and put in the usual position somewhere in a cool dark place. Juice should be stored for no more than two years.

You can prepare apple juice by combining apples with other auxiliary components, this greatly diversifies the taste.

If you want to have such a blended juice in winter, then there are many options. Grape-apple juice is very good, and the combination of apple juice with pumpkin, carrot or chokeberry juice is considered very useful.

Here are some examples of harvesting apple juice for the winter with various additives.

Juice for the winter apple-carrot

Ingredients:

Carrot

Juice from apples, they are as much in weight as carrots, or more

1. In any way, squeeze the juice out of the carrots, after steaming it first.

2. Can be rubbed through a sieve if we expect baby food.

3. Mix carrot puree with apple juice.

4. Roll up.

To this apple juice for the winter without sugar, carrots add a pleasant sweetness. A glass of apple-carrot juice in winter plays the role of a portion of a vitamin cocktail. It is all the more good because they do not put sugar in it, the taste is absolutely natural.

Apple-tomato juice for the winter

Ingredients:

1 kg apples

2 kg tomatoes, always ripe

Spices as desired (bay leaf, cloves, etc.)

Sugar at will

Rock salt to taste - optional

1. We crush tomatoes or in any other way we get juice from them. We boil the resulting mass.

2. If the juice from the tomatoes is obtained without a juicer, you will have to cool it and wipe it to remove the remnants of the cake.

3. Peel the apples, get rid of the core and grind in a meat grinder - we get mashed potatoes.

4. Combine applesauce with tomato puree, add everything the recipe says, and heat. But not to a boil.

5. Warm up the juice well, pack it and sterilize it.

6. Roll up.

Apple-tomato is well stored all winter and has a pleasant, completely unique taste. Apples and tomatoes perfectly complement each other and contribute to the normalization of the mineral-salt balance.

Pumpkin-apple juice for the winter, disguised as orange

Ingredients:

2 kg apples

1 kg pumpkin pulp

2 oranges

A little sugar (200 g)

Water ¼ l

1. Steam the pumpkin pulp, cut into pieces.

2. Puree in a blender or simply rub through a sieve.

3. Taking a juicer, we get apple juice.

4. My citrus fruits, remove the zest and squeeze the maximum amount of juice from the fruits.

5. Mix pumpkin puree with apple juice, citrus zest and juice, put sugar.

6. Boil the juice and pack it in hot jars. Roll up.

Pumpkin-apple drink is bright, sunny, exceptionally beautiful. Why do you have to disguise it as orange juice? Yes, because children cannot be persuaded to eat pumpkin, in any form.

And here the taste and aroma of citrus interrupts the signs of pumpkin, and the healthy juice goes with a bang. And if they knew that there was a pumpkin there, they would not even try, despite the presence of their favorite apple juice.

Apple and mountain ash juice for the winter

Ingredients:

Apples, 3 kg

Rowan chokeberry, a small portion of berries, about ½ kg

A little sugar, from 40 to 60 g per 1 kg of the total weight of raw materials

1. We pick the berries, cut the apples and put everything together in a juicer.

2. We pack the finished juice in a hot container and roll it up.

Apple and mountain ash juice is another option for harvesting vitamin and at the same time tasty juice for the winter. Both apples and mountain ash contain a lot of acids and natural preservatives, so this healthy juice is perfectly stored.

Recipe for apple-pear juice for the winter

Ingredients:

Juice squeezed from apples or apples

1. You can squeeze juice from apples and pears at the same time, and you can also cook them in a juicer together. Any ratio is allowed.

2. Roll up.

Apple-pear juice has an interesting bouquet and great taste. Pear juice in its pure form is not very expressive, but the combination of pears with apples gives a completely new quality.

Juice for the winter apple-grape

Ingredients:

- ½ kg of black or blue grapes

- ½ kg of juicy apples

2 kg pink grapes

1. Let's take the grapes, cut the apples and pass it all through the juicer.

2. After pouring the juice into a saucepan, heat it up, remove the foam and cook slowly for about 5 minutes.

3. If you do not want to see sediment in the jar in winter, then after removing the foam, after cooling, strain the liquid and boil again.

4. Roll the juice into hot jars. Wrap up.

Apple-grape juice is absolutely natural, very beautiful, drunk with pleasure. It is quite sweet and without sugar, has a rich taste, so they drink it diluted with water. Children love topping up with mineral sparkling water, it turns out delicious natural soda.

And housewives use this juice to make mousses, jellies, sauces and compotes. A must have in winter!

Further enumeration of the production of blended apple-based juices is unnecessary, they are all made according to the same scheme. You can mix apples in juice with berries, vegetables and other fruits that have a lot of juice.

Apple juice for the winter, prepared at home, cannot be compared with purchased juices. Homemade juice, absolutely natural, retains its usefulness to the maximum extent, and its taste is simply impossible to describe in words.

To supplement you with a useful video on our article topic - How to make apple juice for the winter

Among the many recipes for homemade preparations for the winter, I also have natural apple juice. It seems that there is no need to say that homemade apple juice, which we will prepare for the winter today, is not only very tasty, but also definitely healthy. It can be consumed as an independent drink, simply diluted with water, or used as a base for making jelly, tea, mousses, jelly and even popsicles.

You can talk about the benefits of apple juice prepared at home for a very long time. Not only is it a low-calorie product (especially if it is prepared without sugar), it also contains a lot of iron, pectin and fruit acids. Regular consumption of apple juice (within reasonable limits, of course) helps to increase immunity, as well as the body's resistance to infectious and colds. It is recommended to drink to improve digestion and to stimulate the intestines.

How to make apple juice at home? There are several options, but today I suggest making apple juice through a juicer, since I simply don’t have a juicer. As a result of simple manipulations, you will get a very rich concentrated drink, which must be diluted with water before drinking (I dilute it about 1 to 3). I hope this year you have a fruitful season and you will definitely prepare apple juice at home for your family.

Ingredients:

Cooking step by step with photos:

The recipe for apple juice for the winter includes only 2 ingredients: apples and granulated sugar. You can adjust the amount of sugar yourself depending on the natural sweetness of the apples. I have sweet and sour fruits, so I sweetened the finished apple juice a little.

So, we sort out the apples, wash them, if there are rotten places, we cut them out. We pass the fruit through the juicer, not forgetting to remove their cake from time to time.

Pour apple juice into a large container and let it stand for 10 minutes. During this time, the foam (it turns out to be a lot) will rise to the top and compact.

It is easier and easier for me to first strain the juice, and then squeeze out this dense foam - there is also a lot of juice in it. With a ladle, I remove the foam and transfer it to another container. If your cake is wet, wring it out too.

Strain freshly squeezed apple juice through a dense natural cloth or 4-5 layers of gauze. At first, the juice will actively drain, after which it will begin to drip - then it will need to be squeezed out by hand.

The result is a slightly hazy, freshly squeezed apple juice, the color of which depends on the variety and color of the apples. From 6 kilograms of fruit, I squeezed 3.1 liters of juice.

Add granulated sugar to taste - 400 grams of sugar was enough for me for this amount of juice. If your apple juice is very acidic, add sugar. And if the apples are initially sweet, you can not sweeten the juice at all. Mix everything and put on medium heat. You don’t need to boil apple juice for the winter - just bring it to 95 degrees (the juice is about to boil) and you can close it in jars.

Pour hot juice into pre-prepared jars. Each hostess sterilizes dishes for blanks in her own way, and I prefer to do it in the microwave - wash the jars in soda solution, rinse and pour 2 fingers into each cold water. We steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 cans of 0.5-1 liter at once, 7-10 minutes will suffice. I boil the lids on the stove for about five minutes.

How to cook apple juice for the winter at home, how to close banks and also how to do a blended drink mixed with the juice of other fruits, berries and vegetables, we will describe in our article.

A drink prepared for the winter from apples is rich in vitamins, and is also very healthy and fragrant, in taste it is not inferior to its counterpart from the store. 100 grams of homemade juice contains:

• 42 kcal,
• proteins - 0.4 g,
• fat - 0.4 g,
• carbohydrates - 9.8 gr.

Homemade apple juice for the winter – classic recipe cooking

The juiciest apples are just taken from the tree, these fruits should be used to harvest juice for the winter. It is recommended to give preference to varieties:

• "Antonovka",
• "Semerenko",
• "Strey Fling"
• "Anise",
• other varieties can also be used.

To get a blended drink that has an unusual taste and aroma, it is necessary to mix fruits of different varieties.

A classic, step-by-step recipe for making juice at home:

At room temperature in this state, the juice should be stored for 10-12 days. After that, it is recommended to transfer the jars to a cool place for long-term storage, but this should be done only if the drink has not become cloudy, fermented, and mold has not appeared on its surface.

The juice is stored for a very long time, so the whole family can enjoy its wonderful taste at any time of the year until a new crop appears.

Advice! A drink that foamed in the first weeks can be used to make jelly, fruit drinks, it should first be boiled for 5-7 minutes or wine.

Reheating is necessary in order to remove the sediment that appears on the bottom of the container during storage, this procedure is not necessary. Fully clarified juice at home it is impossible to get, but this will not spoil the taste of the drink.

Advice! To heat the juice, it is best to use enamelware.

apple juice recipe for the winter through a juicer

Ingredients:

• apples;
• vegetables, fruits or berries - optional;
• granulated sugar - if necessary (100 g per 1 liter of juice).

Cooking:

This recipe is widely used to prepare a healthy, fruit and berry drink. To preserve the juice for the winter, you can use the pasteurization method described in the first recipe, or the second method - sterilization, this method will be described in this recipe.

1. We skip apples for juice in a convenient way for you with a juicer, meat grinder. If you used a meat grinder, the juice should be filtered through cheesecloth and poured into pre-prepared jars. If the drink is sour, then sugar can be added to it.

1. Banks should be tightly closed with boiled lids.
2. Place cheesecloth or a circle of wood on the bottom of a large saucepan and fill with water. Place the container on the fire and bring to a boil.
3. Jars of juice should be carefully placed in a saucepan, while boiling water should reach their neck and leave to sterilize for 15 minutes if these are liter containers, 30 minutes for three-liter ones. The foam is periodically removed.
4. After the procedure, take out the container, roll it up, leave it to cool wrapped, turned upside down.

Watch the video! Apple juice from a juicer for the winter

Apple pear juice

This drink is prepared for the winter by many housewives, because it has an excellent taste and aroma. For cooking you will need:

• apples;
• pears.

The number of components should be selected based on your own taste preferences.

1. Fruit should be washed and cut into quarters.
2. Pass through a juicer.
3. The mass must be poured into an enamel pan and put on fire.
4. As the liquid heats up, foam will begin to appear on its surface, which should be removed with a spoon or slotted spoon.
5. Sugar is added as needed if the drink is not very sweet.
6. After boiling, the pan is removed from the heat and filtered through 2-3 layers of gauze.
7. When hot, the juice should be poured into pre-prepared containers and rolled up, after which the jars should be turned upside down and covered with a blanket.
8. After 1-1.5 weeks, if the juice does not deteriorate, it can be stored in a cool place.

Watch the video! Pear-apple juice for the winter

homemade apple juice: recipe without juicer with pulp

Required components:

• 3 kg of apples;
• 1 liter of water;
• Sugar syrup (from 4 cups water and 4 cups sugar).

Cooking:

1. Fruits should be sorted out, rotten places and seeds removed, peeled.
2. Apples are cut into slices 1-2 cm wide and laid out in an enameled container.
3. Fill the pieces with water.
4. After that, the pan should be put on fire and wait for the liquid to boil, cook for 15 minutes.
5. Remove the saucepan from the stove and puree the contents. To do this, the pulp is passed through a meat grinder or blender twice.
6. The mass is mixed with syrup and again put on fire.
7. After 5 minutes, remove from heat and cool slightly.
8. Rub everything through a fine sieve.
9. Put on the stove and bring to a boil, then pour the juice into glass containers and roll up the lids, leave to cool upside down.

Apple juice prepared in this way contains a lot of dietary fiber, which is so beneficial for the intestines. For those who are on a diet, this drink is best consumed without sugar.

The classic cooking recipe is suitable for those who want to prepare clarified juice, but do not have a juicer on the farm. To do this, you will need to pass the apple pulp through a meat grinder or grate it, and then squeeze the mass through gauze several times. Next, you should continue to prepare the drink, adhering to the recommendations from the very first recipe.

Watch the video! Apple juice without juicer

How to cook apple juice in a juicer

• Before sending apples to the juicer, they should be washed and cut well.
• It is very important to remove the seeds and the core, since the fruits will be cooked. From them, the drink can acquire a bitter aftertaste. Seeds can get stuck in the openings of the juicer compartment on top and prevent the liquid from draining.
• Damage and rot must be cut off.
• Finely chop the fruit is not necessary. Medium-sized fruits can be cut into 4 pieces, larger ones into 6-8 pieces.

The juicer consists of three parts:

• upper tank - sieve / hopper;
• middle - juice receiver;
• lower - pots for water.

Preparation

• Apples are placed in a hopper with holes, and water is poured into the pan. Boiling water can be used to shorten the heating time.
• Water must be poured up to the marked level. When there is no mark, you should carefully study the instructions, usually 2 liters of water is enough.
• The juicer can only be placed on the stove when the juicer drain valve is closed. In some devices, a rubber tube with a clamp is used as it.

How to cook juice in an apple juicer for the winter? Making apple juice in a juicer is a traditional way to prepare a drink for the winter.

A hot and sterile drink flows out of the tap, which does not need to be boiled.

A delicious drink can be obtained using only ripe and juicy fruits.

• To enhance the secretion of juice, it is recommended to add sugar.

Required Ingredients:

• apples;
• sugar (no more than 100 g per 1 liter of juice).

Step by step preparation:

1. The fruits should be washed, cut and put in a juicer pan. Apples need to be stacked tightly to fit as much volume as possible.
2. From above, the slices must be sprinkled with sugar, you can also sprinkle each layer of fruit with it. You do not need to add too much granulated sugar, as you can make the drink cloying.
3. Pour water into the last compartment and place the juice cooker on the stove, cover the apples with a lid.
4. The juice cooker should be left on the stove with the tap closed for an hour.
5. Then, the slices should be mixed with a spatula, pressing movements. If the pulp has not yet become wet, then the juicer should be covered again and left on the stove for another 30 minutes.
6. Wash and sterilize the jars in advance, pour boiling water over the lids.
7. The jar should be brought to the faucet, open it and fill it with juice. After that, close the container with a lid and roll up.
8. Jars or bottles should be filled until the juice runs out.

Watch the video! Apple juice in a juicer