Juice is a tasty and healthy combination of all the necessary vitamins and minerals, but on condition that it is made at home. By the banal preparation of freshly squeezed juices today, few people are surprised, everyone has long been used to making mixtures of various fruits, berries and even vegetables. But you need to think about the winter period, when such irreplaceable products are simply not at hand.
Pick your recipe
You will need
-
- Pumpkin Juice:
- 1 kg of pumpkin
- 1 glass of water
- syrup (1 kg of sugar
- 3 l of water)
- 1 teaspoon of citric acid
- Tomato juice:
- tomatoes
- Cabbage juice:
- 1 kg of cabbage
- 1 kg of carrots
- 1-2 teaspoons of salt
- Carrot juice:
- 1 kg of carrots
- 0.3 cups of water
- 1 liter of sugar syrup
Instruction manual
1
Pumpkin juice. Peel the pumpkin and peel and seeds. Cut it into small pieces and put in an enameled pan. Pour 1 cup of water and put on medium heat for 20-30 minutes, until the pumpkin is soft. After boiling water, turn off the gas. Prepare sugar syrup. Pour water into the pan, mix it with sugar and add citric acid. Bring to a boil. Mix pumpkin and syrup and pour into pre-sterilized jars.
2
Tomato juice. Wash the ripe tomatoes and cut into 4 parts. Transfer them to the pan and mash. Bring the resulting mass to a boil. Wipe what you get through a sieve. Leave the pulp, and boil the juice again and pour into sterilized jars.
3
Cabbage juice. Wash the vegetables well. Chop them on a coarse grater. Sprinkle with salt, and arrange in banks. Remove shredded vegetables for 2 days in a dark, cool place. Squeeze the juice for 3 days and boil it. Pour into pre-prepared sterilized jars.
4
Carrot juice. Wash and peel the carrots. Wipe it on a coarse grater. Transfer to an enamel pan and fill with water. Put the stew on medium heat until completely softened. Pass the resulting mass through a juicer and mix with 10% syrup (1 liter of water is boiled with 100 g of sugar). Bring everything to a boil and pour into sterilized jars.