The fruits and berries used for juice extraction, can be any size and shape. For juice need to take the fruits and berries optimal maturity. Unripe and ripe fruits are not used, as unripe fruits have a weak color, high acidity, firm flesh, and in over-ripe fruit in the hydrolysis of pectin may accumulate methyl alcohol. Can not be taken for the preparation of fruit juices and berries affected by diseases and various pests. Quality of cooked juice also depends on the type of feedstock used.
To get the juice at home used electric juicers, sokovarki and various devices available in the economy.
For pickling juice is heated in an enamel pot to a temperature of 80 ° C and poured into glass bottles and jars. Fill them almost to the top, on 1-1,5 cm below the corolla throat. Banks sealed glass or tin lids and bottles - jams, followed osmolkoy and then stand in water at 85 ° C for pasteurization during 15-20 minutes.
