How to prepare juices for the winter?

Preserving juices is a fairly simple process. Squeezed from fruits, berries or vegetables juicesheated, poured over cans, hermetically sealed and pasteurized in hot water. Prepared in this way, the juices are perfectly stored in a dark cool place - for example, in a cellar.

If you decide to prepare juices for the winter, first thing you need to sort out the fruits. Do not assume that the juice is spoiledfruit and berries that do not fit, say, for jam. In fact, the fruit intended to squeeze the juice should not be rot, mold, wormhole, etc. They should be ripe, you can even take slightly (but only slightly) overripe, but still quality.

Prepared fruit should be thoroughly washed (you can use a shower), cleaned of pits and stems and grind, so that they better give the juice when pressed. Soft berries, for example, strawberries, you cancrush in puree with a crush, and more dense fruits can be passed through a meat grinder with a large grate. For pressing the juice, you can use both a hand press and an electric juicer.

There are berries and fruits that hardly give juice, for example, black currants and plums. To "help" them, you need to put the chopped fruits in an enamel pot and pour water (for 8 kg of fruit you have 1 liter of water). Then put the pan on the fire and heat to a temperature of 60 degrees, and only then squeeze the juice. Plums can also be heated in a water bath.

Preparing juices for the winter, some housewives prefer to close transparent juices, and some - juices with pulp. There are not so many berries, in which the juice is transparent in itself. These include raspberries, currants (red and black) and strawberries.

The remaining juices are cloudy from suspended particles of flesh. Before canning, they must be filtered through several layers of gauze and put for a while in a cold place. But if the degree of transparency of juice for you is not important, it is better to prepare juices with pulp: they contain more vitamins.

If you decide to prepare juices for the winter, you should know that you can not immediately pour the freshly squeezed juice to the banks. After pressing the juice is poured into an enamel saucepan and heated to 80-95 degrees. It is important to heat the juice almost to a boil, but do not boil it. Then the juice is filtered and again heated. At the second heating, sugar can be added to the sour juices.

Hot juice is poured over cans, whichBeforehand it is necessary to sterilize, having held about a quarter of an hour over a hot steam. Pour it almost to the top, so less likely that the juice will spoil. Then, the jars are clogged with sterilized metal caps (for sterilization they need to be boiled for five minutes). Banks with juice are pasteurized in hot water for about 20 minutes.

Also it is possible to prepare juices for the winter method hot spill. To do this, freshly squeezed juice should be heated to 70-75 degrees, filtered, brought to a boil and boiled for 2-3 minutes, then poured over sterilized jars and rolled.

Then jars with juice put upside down and covered with a warm towel. When the banks cool down, you can flip them and put for a week in a dark place at room temperature. For this week, banks will "show" themselveslow-quality juice: their contents will grow cloudy, ferment, etc. For storage in a dark cool place clean only quality juice. The shelf life of house juices is about a year.

If you prepare juices for the winter, in the cold season you will be provided with vitamins. Do not waste time and get your homework!