How to cook apple juice at home

The advantages of freshly squeezed juices - so-called fresh - can not be said before canned. All the vitamins contained in the fruit, migrate to the must. How to cook apple juice at home? The simplest way: to wash fruits, charge them with a juicer and immediately drink the resulting liquid. After all, twenty minutes after the assertion, irreversible changes take place in the drink. First, it oxidizes from 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, apple juice, cooked at home, can be stored in the refrigerator for about a week. This is provided that you strain the drink through gauze or a very fine strainer. Then the juice will lighten a little, the flesh will separate. But still a week is too short. How to achieve the same shelf life as in the store - about six months, so that in the spring, in the period of vitamin deficiency, enjoy the rich warm taste of early autumn?

Purchased juices, even 100% - in tetrapacks or glass bottles - are often "restored". What does it mean? Fruits were cooked to mash, then diluted with water, sugar syrup, lemon 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 I still talk about? Yes, there is more of them in dried fruit from Uzvara than in the so-called "restored 100%" product! A home-made apple juice is heated only once, why it retains all the useful substances as much as possible. Long storage of the drink is achieved through hermetic sealing of the cans.

How to make home apple juice, anyone who saw the advertising of the products of the company "Galicia" knows. And for Russian consumers, we quote: "Squeeze, heat, pour". Frashi from "Galicia" is very tasty, but fun is not cheap. Therefore, it is still worthwhile not to be lazy and make a delicious and healthy drink by yourself.

To make apple juice at home, choose only ripe and juicy fruit. Use only sweet varieties, but those in which there is a lot of liquid. Wash the apples and send it to the juicer. Do I need to clean and pull out the seed boxes? It depends on the power of your food processor. Out of ten kilograms of apples comes out about three to four liters of juice. Cake - an excellent compost, improving the fertility of the soil of your dacha. Let the mash stand a little. In half an hour the foam will disappear, and the pulp will gather at the top of the drink.

Filter the wort through several layers of gauze. We put saucepan with juice on a strong fire. Heat up to 80-90 degrees, taking off copious foam. In principle, you can not remove, but then the color of the drink will be unpretentious, "rusty." Pasteurize cans and lids. Glass containers should be hot so that they do not burst from temperature changes. We pour out and immediately roll under the covers. Banks should cool slowly, so they need to cover with a blanket. Apple juice is prepared at home. It can be stored in a dark cool place throughout the winter.