Apple juice for winter storage
Description
The recipe won't take much time. When the apple harvest is gathered, the best apples are set aside for storage, while the rest—bruised or worm-damaged ones—need processing. From such apples, you can make jam or juice. This is exactly what I do every year. Apples that cannot be stored for long I cut into 4 pieces, remove the cores, trim off the spoiled parts or damaged sections, and only the healthy portions of the apples are used for juice.
Instructions
- 1
Step 1
Prepare the apples, sugar. Let's get started!
- 2
Step 2
Prepare the apples for juicing: wash them thoroughly, cut into pieces, and remove the cores. Cut out any spoiled spots.
- 3
Step 3
Squeeze the juice from the apples.
- 4
Step 4
Pour the juice into a large saucepan and let it sit for a while. A foamy layer will rise to the top. Carefully skim it off with a slotted spoon, but do not discard it—set it aside for now.
- 5
Step 5
Fold the gauze into 4-5 layers, first strain the juice, and then strain the foam as well—there's a lot of juice in it.
- 6
Step 6
Add sugar to the juice. Mix well.
- 7
Step 7
Place the juice on the stove and bring it to a boil, but do not cook. This moment looks like this: steam rises from the juice, it is just about to boil, but has not yet boiled. This is necessary to preserve the maximum amount of vitamins in the finished juice.
- 8
Step 8
Sterilize the jars and lids. Pour the hot juice.
- 9
Step 9
Seal the jars with lids and turn them upside down until completely cooled.
- 10
Step 10
Good luck with your preparations!