Apple juice with SUGARS

Use mainly optimally ripe summer fruits and ranneosennih varieties. Get them the usual pressing of the juice can be difficult, because due to the softness of the fruit, he became very muddy. When extracting the juice out of his sugar is low. But it can get a beautiful, full of juice and other products. Juice is prepared from treated and untreated fruits. It should be remembered that most vitamins in the skins and outer layers of flesh. If the juice is prepared from the fruit without skin, the rind is used for making syrup. The fruits are washed, cut into slices with thickness of 20-25 mm, remove the stalk, seed cells, washed with boiled water, obsushivayut in gauze, put in a pan, interspersed with sugar (400-500 g per 1 kg of fruits, depending on their taste), stand at room temperature for 6-8 and in the refrigerator - 12-16 h, poured juice, heated to 80-85 ° C and hot filled into cans or bottles. If you store no more than 2,5 months of juice is not heated, and placed in a refrigerator. Of the remaining fruit is boiled jam or marmalade. You can also make pear and quince juice. At 10 liters pear juice spend about 18-20 kg of pears, and 10 liters / Aubergine Paste - 20-22 kg of quince.