Freshly squeezed fruit and berry or vegetable juice is a real storehouse of vitamins and other beneficial substances. To prepare a glass or two of a tasty drink for dinner, it is enough to have a modern juicer on hand. A completely different matter is the processing of a large harvest of fruits from a summer cottage. A juice cooker will help here, with which it is enough to pour the juice obtained into sterile dishes - and the preparation is ready for the winter.
Pick your recipe
You will need
-
- Sokovarka;
- fruit or berries;
- knife;
- water;
- sugar;
- glass jars.
Instruction manual
1
Read the instructions for use of your juicer to understand its structure. Usually this device consists of three "floors" -tanks. Pour water into the lower tank; steam enters the middle (juice collector) from below and liquid flows down from above; in the upper (trellised) raw materials are laid. An important detail is the hose, which is attached to the tube at an average level. It is through it that the finished drink pours.
2
Prepare fresh, selected fruits for making juice. Rinse them thoroughly, if necessary, remove the seeds. Edible skin should not be removed - it contains a large amount of nutrients and has a special taste and aroma. Place the raw materials in a whole pan, and cut large fruits or vegetables into slices.
3
Add sugar to berries and fruits, and a little salt to vegetables. You can rely on your taste or use ready-made recipes. So, for 4 liters of strawberries you will need 300 g of sugar; for 4 l discharge - 400 g; 3 l chopped apples or pears - 400 g; for 4 l of cherries - 350 g; for 4 liters of black and red currants, raspberries - a pound.
4
Pour water into the bottom pan according to the volume of the juicer (usually 2 to 3 liters). Close the heat-resistant lid tightly, install the clamp on the hose and leave the raw materials to steam. At a temperature of about 70 degrees in the juice collector, liquid begins to accumulate. Usually, juice cooking lasts from half an hour to an hour, depending on the hardness, maturity and juiciness of the fruit. If you purchased an expensive, modern device with a temperature sensor, this will simplify process control.
5
When the juice fills the middle tank, place warm, sterilized jars under the hose. They must be below the bottom of the cooker. Remove the clip and drain the drink. It is recommended not to use the first 2 glasses of liquid for long-term storage - it is not sterile enough. The rest of the juice can be rolled up for the winter. Usually, 1-1.5 liters of juice is obtained from 2 kg of raw materials.
note
Do not allow the water in the juicer to completely evaporate - top up if necessary.
Useful advice
Do not throw out steamed raw materials - pulp. Pass it through a sieve and tightly close in a clean bowl. In winter, you can use the resulting mashed potatoes as a filling for pies, make compotes and jelly out of it.
Try to cook in a juicer not only vegetables and fruits, but also other products. In it, magnificent omelettes, steam cutlets and other dietary dishes work out.
- How to boil juice in a juicer
- how to use a juicer