Tasty and healthy juice can be obtained from the apples of autumn and winter varieties. The quality of the juice also depends on the degree of ripeness of apples. From Immature fruit goes sour and astringent juice of overripe - muddy. Therefore, for the processing of juice apples should be selected technical maturity, ie, when they reached a size, color, aroma, characteristic pomologicheskomu class, but still solid. Ripe fruit drop of winter varieties of apples should be processed on the day of collection. To improve the vitamin juice can for every 3 kg of apple cultivars to add 1 kg of apples or polukulturnyh forest classes (iris, Chinese apples). In principle, the fruits of summer, autumn and winter varieties of apples suitable for processing into juice. If possible, the better to prepare a mixture of apple juice from different varieties. For example, fruit Antonovka very fragrant and have a sour taste in the Fall of striped (Shtreyfling) - have a sweet taste in a mixture of 1:2 (1 kg Antonovka Shtreyflinga 2 kg), they will give excellent fragrant sweet-sour juice. The juice of the sweet apples and fresh Delicious malovitaminny. Therefore, to him should definitely add apples Calvin snow or Mekintosh or Boiko. Juices from fresh or sour apples may be provided at a semi-finished products for cocktails and to produce blended juices.
Selected for processing apples are thoroughly washed, cut out the rotten place (otherwise the juice will smell like mold!) And darkened (brown) from blows pulp (such dark dents often on dropped). Then the apples are ground - better to elektroovoscherezke Knife shinkovaniya carrots or diced. You can use mechanical vegetable grater with large holes or a meat grinder with large bars. To juice is not oxidized, it is better to use an enamel grinder.
Fruits should grind so that they become a mass consisting of pieces of 5-10 mm. At the same time not too crush them. If you make the fruit puree in the mass, then it will be difficult to separate the juice and got very muddy. Pulp is pressed flat on a manual screw press (as in obtaining grape juice) or use Electrojuice, auger juicer, steamer. When using the steamer apples better peel, seed and stalk cells, while the remaining sauce can be used for making jam. The collected juice was filtered through 2 -3 layer of gauze or flannel in a pot, which put on a strong fire and heated to 90-95 ° C, ie, almost to a boil, make sure to remove the foam. This juice is lightened. Then the juice is hot again filtered through 2-3 layers of gauze, cotton, and 2-3 layers of gauze. The filtered juice is again heated to 80-85 ° C, hot-filled into cans and arouse. The juice can be heated and only once. In this case, it will be with sediment. To release the juice from the sediment can be as follows. Before use, the jar with juice lowered one end of rubber hose, the other - in an empty jar, which is installed on a lot below the bottom of cans of juice. Juice spill into the empty jar, and the residue left on the bottom of the banks.
In apple juice, as well as in grape, if desired, you can add sugar. This is done or before pasteurization, or immediately prior to use in the winter. In addition, in apple juice to improve flavor you can add different herbs.
First method. Freshly picked, or dried grass, pour a small amount of juice (that was covered with grass), bring to a boil, cover with lid and cooled at room temperature. Lukewarm brew is filtered through a dense fabric, followed by squeezing the grass and mix it with the remaining juice. Flavored juice is heated over high heat until 85 ° C, quickly poured into containers and hermetically sealed by.
Second method. Freshly plucked grass (selected weeds and impurities), thoroughly washed, dried, spread one layer on a clean cloth (towel) in a shaded spot, cut into pieces or taken apart in the twigs. Heated to 40-50 ° C juice is poured into the banks, there also lay the grass and then pasteurized at a temperature of 90 ° C banks with a capacity of 0,5 l 15 min, 1 l - 20 min and 3 L - 30 min. To add flavor of apple juice used oregano, thyme, balm, lofant, as well as cloves and cinnamon. If the juice flavored infusion of herbs or spices, then to 1 liter of juice taken 10 g of fresh, 20 g of dry grass or 0.5 g of cloves and cinnamon.
If the juice flavored with fresh herbs, then to 1 liter of 5 g is sufficient or 3-5 pcs. cloves and a pinch of cinnamon. At 10 liters of juice consume 16-17 kg of apples
Selected for processing apples are thoroughly washed, cut out the rotten place (otherwise the juice will smell like mold!) And darkened (brown) from blows pulp (such dark dents often on dropped). Then the apples are ground - better to elektroovoscherezke Knife shinkovaniya carrots or diced. You can use mechanical vegetable grater with large holes or a meat grinder with large bars. To juice is not oxidized, it is better to use an enamel grinder.
Fruits should grind so that they become a mass consisting of pieces of 5-10 mm. At the same time not too crush them. If you make the fruit puree in the mass, then it will be difficult to separate the juice and got very muddy. Pulp is pressed flat on a manual screw press (as in obtaining grape juice) or use Electrojuice, auger juicer, steamer. When using the steamer apples better peel, seed and stalk cells, while the remaining sauce can be used for making jam. The collected juice was filtered through 2 -3 layer of gauze or flannel in a pot, which put on a strong fire and heated to 90-95 ° C, ie, almost to a boil, make sure to remove the foam. This juice is lightened. Then the juice is hot again filtered through 2-3 layers of gauze, cotton, and 2-3 layers of gauze. The filtered juice is again heated to 80-85 ° C, hot-filled into cans and arouse. The juice can be heated and only once. In this case, it will be with sediment. To release the juice from the sediment can be as follows. Before use, the jar with juice lowered one end of rubber hose, the other - in an empty jar, which is installed on a lot below the bottom of cans of juice. Juice spill into the empty jar, and the residue left on the bottom of the banks.
In apple juice, as well as in grape, if desired, you can add sugar. This is done or before pasteurization, or immediately prior to use in the winter. In addition, in apple juice to improve flavor you can add different herbs.
First method. Freshly picked, or dried grass, pour a small amount of juice (that was covered with grass), bring to a boil, cover with lid and cooled at room temperature. Lukewarm brew is filtered through a dense fabric, followed by squeezing the grass and mix it with the remaining juice. Flavored juice is heated over high heat until 85 ° C, quickly poured into containers and hermetically sealed by.
Second method. Freshly plucked grass (selected weeds and impurities), thoroughly washed, dried, spread one layer on a clean cloth (towel) in a shaded spot, cut into pieces or taken apart in the twigs. Heated to 40-50 ° C juice is poured into the banks, there also lay the grass and then pasteurized at a temperature of 90 ° C banks with a capacity of 0,5 l 15 min, 1 l - 20 min and 3 L - 30 min. To add flavor of apple juice used oregano, thyme, balm, lofant, as well as cloves and cinnamon. If the juice flavored infusion of herbs or spices, then to 1 liter of juice taken 10 g of fresh, 20 g of dry grass or 0.5 g of cloves and cinnamon.
If the juice flavored with fresh herbs, then to 1 liter of 5 g is sufficient or 3-5 pcs. cloves and a pinch of cinnamon. At 10 liters of juice consume 16-17 kg of apples
