How to clarify apple juice with citric acid. Per liter of juice will need

21.09.202127.05.2017

The most common way of processing fruits and berries is to obtain natural juices from them. A factory product is different from a home-made counterpart. In the process of making a fortified drink, it is extremely important to observe simple conditions: fruit ripeness, careful removal of spoiled places and the use of enameled (glass, wooden or stainless steel) dishes.

Making juice by analogy with the industrial method

Properly cooked fruits and vegetables contain many vitamins, acids and minerals, they have a unique flavor. Juice is a rather unstable product in storage. In the case of long-term storage at a temperature of more than +20°C, the quality of the juice noticeably deteriorates, the loss of its natural taste, smell and destruction of ascorbic acid occurs.

Therefore, in the case of production in large volumes, it is recommended to preserve the finished product in one of three ways:

hot spill(for sour juices);
pasteurization(heating up to 90 °С);
sterilization(bringing to a boil).

Let us consider in more detail the process of obtaining natural apple juice.

The preliminary stage in the manufacture of a fortified drink is the choice of raw materials. The color of the skin of the fruit does not affect the color of apple juice - it is squeezed from the pulp, and peeled apples look the same.

At the same time, the choice of apples must be approached carefully. Soft and rotten fruits will not work, because the cellular structure is destroyed in them, and the juice will be much more difficult to separate. In this case, it will resemble cloudy puree in its consistency. The easiest way to determine the juiciness of an apple is to bite into it. The crunch of the fetus depends on the internal pressure, the higher it is, the more juice-containing cells in the fetus. Therefore, apples for a drink should be the most juicy.

If apples were purchased on the market, then they should be thoroughly washed with warm water. Often, fruits for sale are covered with a thin layer of edible wax - this way they are given a kind of shine and they are protected from premature drying.

Next, the apples are cut into 4 parts (it is not necessary to remove the core) and immediately used. Their long exposure to the open air is fraught with staining brown. This is a natural oxidation reaction, since the apple contains iron and the amino acid tarazine, which easily interact with oxygen. That is why even clarified apple juice can have a brown tint.

You can make apple juice with an ordinary juicer.

The main condition of the unit is the maximum possible number of revolutions (at least 20,000 per minute). If the speed is low, you will get a thick puree.

After the process is completed, we get juice at the output, which is not similar to the factory one either in color or smell. From the squeezed apples in the juicer, the pulp and peel remained.

This mass is rich in vitamins, so it is better to fill them with water, and then pass through gauze.

The result is a pleasant and healthy apple drink.

To obtain clear apple juice at home, additionally strain the fresh juice through cheesecloth to remove the largest remnants of the pulp.

Next, the juice should be evaporated in a water bath without boiling. After about 5 minutes, the remaining pulp will collect in the form of foam on the surface of the juice, it must be removed. Thus, the juice becomes noticeably more transparent, but it is still far from packaged.

Therefore, it is recommended to put the container in cold water for about 3 hours. From the temperature drop, the mixture is stratified, and the contained small particles of pulp precipitate. Performing this procedure leads to a slight clarification of the drink.

If it is necessary to obtain even more clarified juice, it is necessary to use finely porous filters.

As an alternative, filter paper for coffee makers will be convenient. The pore size in them is 2 microns, so only pure liquid will pass through such holes. Using this technology, you can get juice much lighter than the factory one.

By means of a juice cooker, you can pamper yourself and your loved ones daily with healthy juices - pumpkin, carrot, tomato, etc. If, due to the specifics of some vegetables or fruits, it turns out to be not very tasty, then the drink can always be diluted with water or sugar can be added.

Grape juice production through a juicer

Grapes are a valuable product that has a lot of useful properties. Therefore, mastering the technology of producing grape juice at home is tantamount to creating a small medical institution in which each of the household members will improve their health. Even drinking one glass a day will be enough to feel a surge of energy.

Ripe and unspoiled bunches of grapes must be washed and allowed to drain.

Next, carefully separate the berries. It is preferable to squeeze with a press or just crush the berries with your hands. The juicer will not cope with this process. Filtration will separate the pulp ( cake), which should not be discarded. It will be quite suitable for cooking compotes, various mousses, etc.

It is important to note that young squeezed juice begins to ferment quickly, so you need to drink it faster. For stock preparations, you must adhere to the following recipe, which will require a juicer.

The washed berries are placed in a juice cooker and put on fire.

Collect the juice flowing down in the process of softening the grapes and heating the liquid in a deep container.

Next, the fortified liquid is placed in sterilized glass jars and rolled up until the juice has cooled. It should be noted that the jars should be filled to the very top so that the amount of air remaining in the vessel is minimal.

In the resulting canned natural juice, almost all useful properties are preserved, so it is desirable to minimize its heating under pasteurization conditions. However, if inaccuracies occur in the harvesting process, the juice may begin to ferment and be hopelessly spoiled.

At home in a juicer, you can produce not only one-component juices. Many housewives actively practice the use of a fruit mix - apples, plums, pears, etc. A drink rich in vitamins and other useful substances will certainly come in handy in the winter season.

Homemade apple juice: a recipe for the winter

Homemade apple juice for the winter: a step-by-step recipe and the best combinations with other fruits and berries. Simple ways to stock up on vitamins for the whole year and get them from a delicious apple drink. It turns out to be useful and very fragrant, and in terms of taste it is many times superior to the store counterpart.

Type of dish: drink.
Dish subtype: apple drink.
number of servings per outlet: 5-6
Cooking time: .
National cuisine: Russian.
The energy value:

proteins - 0.4 g;
fats - 0.4 g;
carbohydrates - 9.8 g.

Apple Juice Secrets

Ingredients for making apple juice

apples (the quantity is calculated based on the available raw materials and containers for seaming);
sugar is not used in the classic recipe, but if the fruits are very acidic, you can add 50-100 g per liter of liquid.

Classic Apple Juice Recipe

To prepare tasty and healthy juice for the winter, it is better to process apples just taken from the tree - they are more juicy. For these purposes, Anis, Antonovka, Semerenko, Shtrey fling, Grushovka varieties are more suitable, but if there are none, others can be used. It is recommended to mix several varieties of apples: a blended drink has a more interesting taste and aroma. The classic technology for making apple juice at home is as follows:

Pouring apple juice into bottles

Put the containers upside down and wrap with a blanket.

In this state, apple juice should be stored at room temperature for another 10-12 days. If during this time he did not begin to ferment, did not become cloudy and mold did not appear, then the jars can be moved for long-term storage in a cool, dark place. Such a drink is stored for a very long time, so you can enjoy its taste for a whole year until the time for a new harvest comes. If it has deteriorated during the first two weeks, you can boil it for 5-7 minutes and use it to make jelly or fruit drinks. Adhering to this recipe, it is not necessary to heat the juice a second time. The only difference is that reheating allows you to get rid of the sediment at the bottom of the can, which will appear during the storage of the drink. It should be borne in mind that it will not work to get completely clarified juice at home, but this nuance will not affect the taste. Using the pasteurization method, you can save a maximum of vitamins in the resulting drink. Therefore, it is recommended by experienced housewives who care not only about the taste, but also about the benefits of their blanks. For the same purposes, it is advised to use only enameled dishes to heat the liquid.

Apple juice for the winter through a juicer

Harvesting apple juice for the winter

Ingredients:

apples;
other vegetables, berries or fruits (optional);
sugar if necessary.

This is the most common and easiest way to get any fruit drink. To save the juice for the winter, you can use the first preparation method - pasteurization, which was described in the classic recipe. The second way is sterilization. To do this, strain the resulting juice through cheesecloth and pour into clean jars. If apple varieties are sour, you can add sugar, but not more than 100 g per liter of liquid. You can add granulated sugar just before rolling - it will completely dissolve in the hot liquid. Close the jars tightly with boiled lids. At this time, water should already be boiling in a wide saucepan, on the bottom of which a wooden circle or gauze is laid. Put the filled containers into boiling water (it should reach the neck of the cans) and sterilize for 15 minutes (for 3-liter containers - 30 minutes). The foam will need to be gradually removed. Remove jars from boiling water, turn upside down and wrap in a warm blanket.

Apple juice obtained through a juicer

If the farm has a juicer, you can experiment with preparations for the winter - make blended drinks. Excellent taste qualities are those in which apples are combined with the following fruits, berries and vegetables:

pears;
plums;
zucchini;
carrots;
tomatoes;
pumpkin;
chokeberry;
sea buckthorn;
grapes;
currant.

Many summer residents prepare exactly an apple-pear drink - it turns out to be light, fragrant and very tasty.

For its preparation you will need:

apples;
pears.

The amount of ingredients must be selected based on the expected result and individual tastes.

Wash the fruit thoroughly and cut into quarters.
Run them through a juicer.
Pour the resulting mass into an enameled container and put on a gas stove.
As the liquid heats up, foam will collect on its surface. It must be removed with a spoon or slotted spoon.
If there is not enough sweetness, you can add granulated sugar.
As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of gauze.
Pour hot into pre-prepared glass jars and roll them up, turn over and wrap.

After a week and a half, check whether the blanks have deteriorated and put them in a permanent storage place.

Apple Juice: No Juicer Recipe

Ingredients:

apples - 3 kg;
water - 1 l;
sugar syrup - 4 cups (dissolve 2 cups of granulated sugar in the same amount of hot water).

Step by step cooking recipe:

Peel apples and rotted areas, remove the seed box.
Cut into slices about 1-2 centimeters wide, transfer them to an enamel pan.

Cutting apples for juice

Pour in water.
Turn on the fire and wait until it boils, cook for 15 minutes.
Remove the saucepan from the gas stove and puree its contents. To do this, skip the pulp 2 times through a meat grinder or use a blender.

Turning apples into puree for juice

Combine the resulting mass with syrup and put on fire again.
Boil for 5 minutes, turn off the heat and cool slightly.
Rub the mass through a fine metal sieve.
Put on fire again, bring to a boil and immediately pour into prepared warm jars, roll up and put down with lids.

Apple juice prepared according to this recipe is obtained with pulp. It contains more dietary fiber, so it will be beneficial for the intestines. It is recommended to use it without adding a sweetener to those who are on a diet. If there is no juicer at home, but you want to prepare a clarified drink, you can use the classic recipe for its preparation. To obtain juice, apples must be passed through a meat grinder or grated on a fine grater, and then squeezed through cheesecloth several times. Next, prepare a drink according to the first recipe.

How to make apple juice for the winter: video

Another way to harvest it for long-term storage can be seen in the next video. Its author proposes to make a drink with sugar using the sterilization method. It should be borne in mind that every housewife eventually finds her secrets of home preservation, so different recipes may differ from each other. Each is good in its own way and can be used with equal success for harvesting for the winter.

Juice made from apples at home is an excellent source of vitamins. Such juice can be drunk freshly prepared or canned, it can be the basis for making all kinds of drinks and even desserts. This tasty and fragrant juice has only one drawback - not a very attractive color, which is very different from the color of store juice. But it is possible to lighten it - and then it will become transparent. And it is not necessary to use special equipment or some additives that are harmful to health.

Juicing

The first step is to choose the apples from which you will prepare the juice. You can use fruits of the same variety or mix different ones - this will create a more harmonious taste that you like. For the preparation of juice, you can use not only cultivated varieties, but also "wild". But keep in mind that the latter has a somewhat tart taste, so you should add it in a small amount.

Here's a little tip to help you decide on the taste. Sweet varieties of apples include:

Golden;
Fuji;
Red Delicious;
Gala.

Sour varieties:

Granny Smith;
Semerenko;
Jonagold.

To make juice, you need those fruits without stains, traces of rot or any damage. They need to be washed well, dried, and then remove the stalks.

Apple juice can be prepared on various types of juicers. It can be an electric juicer (centrifugal or auger), a pressure cooker or a hand press.

The juice that is obtained during the first pressing is the most valuable, because it contains a large amount of vitamins. But the cake that remains also contains a lot of juice. Especially if you are using a low power electric juicer. Pour the cake with water in a ratio of 10:1.

Let the mixture infuse for several hours. Now it needs to be passed through the press again. Of course, the drink will be weaker. But if the juice after the first extraction seems too rich or concentrated to you, you can dilute it a little.

Clarifying the Juice

It must be said right away that at home you are unlikely to be able to create juice that looks like packaged. But here it is possible to make it a little more transparent.

Let the freshly squeezed juice infuse for a while. Only after that it needs to be filtered (you can use gauze folded in several layers). The filtered juice is poured into a saucepan and then brought to a boil in a water bath. The foam that will form during boiling must be removed.

Wait about 5 minutes, and then remove the pan from the bath, then immediately put it in a container of cold water for a couple of hours. You will see that the drink has stratified. The upper light layer must be carefully poured into another container so that the brown cloudy sediment remains at the bottom.