Juice from apples and carrots is very tasty and healthy drink, which can easily be prepared for the winter at home during the season. Natural apple juice, as a rule, turns out sweet and sour, so carrots will give it not only natural sweetness, but also an appetizing sunny color and pleasant taste. We will prepare apple and carrot juice using a juicer - the recipe for this preparation for the winter is simple, and the process will not take much of your time.
To get a decent amount of juice, take apples that are juicy, dense, and not mushy. I used White filling. Naturally, you can’t get a lot of juice from dry carrots either, so try the fruits first, and then start squeezing them. I really like the Nantes variety of carrots - they have beautiful fruits, good juiciness, and increased sweetness. The amount of granulated sugar when preparing apple-carrot juice can be safely adjusted to your taste.
By the way, in order for carotene, which carrots are so rich in, to be absorbed, carrot juice must be consumed with any fat. We don’t like vegetable oil in the drink, so I add a couple of spoons to a glass of juice heavy cream. Thus, fat helps the absorption of carotene in the liver. Remember that in large quantities Carrot juice will put a lot of stress on the liver, so don’t overuse it.
Ingredients:
Cooking the dish step by step with photos:
The recipe is delicious and healthy homemade juice includes only 3 ingredients: apples, carrots and granulated sugar. By the way, if your apples and carrots are sweet enough on their own, you don’t need to add sugar to the finished juice for the winter.
The order in which you obtain juice from apples and carrots does not matter, so do what is most convenient for you personally. So, the apples need to be sorted, washed, and if there are rotten places, cut them out. We pass the fruits through the juicer, not forgetting to remove the pulp from time to time.
Pour the resulting apple juice into a large container and let it stand for 10 minutes. During this time, the foam (there is a lot of it) will rise to the top and become denser.
It’s easier and simpler for me to first strain the juice, and then squeeze out this dense foam - it also contains a lot of juice. I use a ladle to skim off the foam and transfer it to another container. If your pulp is wet, squeeze it out too to get more juice from the apples.
You need to strain freshly squeezed apple juice through a thick natural fabric or 4-5 layers of gauze. At first, the juice will actively drain, after which it will begin to drip - then you will need to squeeze it out with your hands. In fact, there is nothing difficult here, and if you also have a strong assistant, you can do it in minutes.
The result is slightly cloudy freshly squeezed apple juice, the color of which depends on the variety and color of the apples. From 3 kilograms of fruit, I (or rather, a juicer) squeezed 1.7 liters of juice.
Now you can take care of the carrots: clean the root vegetables and wash them. 2 kilograms are carrots, washed but not peeled.
We pass the carrots through a juicer. The juicier the fruit, the more juice you will get. Do not throw away the cake: it can be put into bags and frozen, and, if necessary, added to first courses, vegetable stew or make casseroles.
If desired, filter freshly squeezed carrot juice through a sieve. I do this only with the goal of having as little pulp as possible - my kids don’t really like juice with pulp.
Pour both juices into a container of suitable volume, mix and taste for sweetness. Since I used sweet and sour apples, I also added sugar - only 200 grams. Place the pan on the fire and over medium heat, stirring, heat the juice to 95 degrees. There is no need to boil it.
Spilling hot juice into pre-prepared jars. Each housewife sterilizes cooking utensils in her own way, but I prefer to do it in microwave oven- wash the jars in a soda solution, rinse and pour into each cold water for 2 fingers. Steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 0.5-1 liter jars at once, 7-10 minutes will be enough. I boil the lids on the stove for about five minutes.
Have any of you often come across juices containing carrots and apples at the same time on supermarket shelves? Most likely no. Nevertheless, this drink is very beneficial for health and human immunity in general.
Benefits of carrot and apple juice
No matter how paradoxical it may sound, we should talk about the benefits of juice using apples and carrots separately from each other. After all, an apple and a carrot are two independent products, and each of them has a set of specific useful qualities and vitamins for human body. And for the winter - this is an indispensable option delicious drink for the whole family, which can give a charge of vivacity and good mood all season long.
What are the benefits of apple juice?
The apple itself is an easily digestible product and, as a result, dietary. Despite the fact that the average fruit contains about 80% water and only 20% vitamins and nutrients, this has been proven for a long time.
An apple of medium size and weight contains:
- Organic acids.
- Carbohydrates.
- Squirrels.
- Fiber.
- Vitamins of various groups (A, B, C, etc.).
- Tannins, etc.
In addition, apple juice:
- Has a beneficial effect on the lungs of smokers, protecting the respiratory system.
- Removes unnecessary toxins from the body due to the pectin content.
- It is useful for anemia because it contains a large amount of iron, which patients so need.
- Restores strength after excessive physical activity.
- Has a positive effect on skin, hair and nails.
- Serves as an excellent prevention against constipation.
- Useful for various types of joint diseases.
- Recommended for the prevention of colds, flu and ARVI, etc.
What are the benefits of carrot juice?
- Carrots have a general strengthening effect and thus have a beneficial effect on the entire body as a whole.
- It also improves the functioning of the digestive system.
- Many people mistakenly believe that it is a direct source of vitamin A, which is not entirely true. The fact is that carrots contain beta-carotene, which only after entering the human body is converted into vitamin A, protecting the cells of the human body from the inside from negative influence free radicals.
- Accelerates the regeneration (renewal) of skin cells.
- Blocks inflammatory processes, which is especially needed by the mucous membranes and our skin in general.
Those who have already managed to study and personally try all of the above truly magical properties of a drink made from carrots and apples will be able to confirm with full confidence that carrot-apple juice for the winter is a dream for a housewife. In principle, there is nothing complicated or unusual about this.
How to make apple-carrot juice?
How to make your dream come true at home, read right now. Making for the winter is not only pleasant, but also very simple. We offer you several recipes, from which you can very easily choose the one that is suitable exclusively for you and your family members.
So, a classic recipe for fresh apples and carrots.
Carrot-apple juice for the winter is as easy as shelling pears to prepare according to classic recipe, which has been preserved since the time of our great-grandmothers and passed down from generation to generation.
You will need:
Carrots - 4 pieces.
Apple - 1 piece.
Cooking will not take much time and will be interesting not only for adults, but also for children, who are always happy to try what they have prepared with their own hands.
- Rinse the carrots and apple well under running water.
- Remove the skin from the carrots and remove the core and peel from the apple.
- Place everything one by one into the juicer and pass through it.
- The finished drink can be served immediately.
The carrot-apple juice, the recipe for which has been described, is designed for a standard family of two or three people and will be useful for those who did not have time to stock up in the fall, but really want to pamper themselves with a tasty and aromatic mix.
For more thrifty housewives the recipe will do below.
Canned or already brewed, the whole family will enjoy it in any form.
To prepare it you need:
- Carrots - about three kilograms.
- Apples - about two kilograms.
- Sugar - 100 or 200 grams.
Remember that the amount of sugar is determined depending on the degree of your love for it. But do not overdo it, because in the case of a high concentration of granulated sugar, the finished juice risks losing the overwhelming amount of its beneficial components.
Preparation:
- Rinse apples and carrots thoroughly.
- Clear.
- Then you need to pour boiling water over them and pass them through a juicer.
- After this, mix the finished juice in an enamel bowl.
- Add granulated sugar.
- Mix thoroughly.
- Bring to a boil.
- Keep on low heat for five minutes.
- Without waiting for the juice to cool, pour it into jars and screw the lids on tightly.
The one you just read is a very healthy and tonic universal drink. Its use throughout the winter will significantly strengthen the immune system and help cope with infections.
Tasty or healthy?
When preparing apple and carrot juice for the winter, I would like to note that you do not have to choose between its beneficial and taste qualities, since this drink combines all the best characteristics and therefore has been occupying pride of place on the shelves of true housewives for a long time.
A mixture of apple and carrot squeezes is a valuable source of vitamins and minerals. The taste characteristics of this fruit and vegetable compensate for each other and make it possible to create a mix that is unsurpassed in its healing qualities.
The benefits and harms of carrot-apple juice
Apples are primarily known for their ability to fight. They contain great amount vitamins, nutritional components and antioxidants, as well as pectins - substances that can remove radionuclides from the body. The potassium contained in these fruits significantly supports heart function and maintains acid-base balance. Apple juice cleanses the blood of cholesterol, eliminates atherosclerotic manifestations, and increases the elasticity of blood vessels.
Benefits of carrots apple juice is largely determined by the large dosage of retinol or retinol contained in the vegetable. Carrot juice improves vision, restores metabolism, and has a beneficial effect on the condition of hair, nails and skin. Carrot juice strengthens the nervous system and improves immunity, cleanses the body and improves its tone.
How to drink apple-carrot juice correctly?
The fruits are taken strong, juicy, without damage in a ratio of 2:1 in favor of fruit. Pass through a juicer and take 0.5–1 glass before meals immediately after preparation. And any natural juices are not subject to storage, the only exception being beet juice which needs to be insisted on. Now it is clear why apple and carrot juice is useful, and its harm lies in increasing the acidity of the stomach and exacerbating existing gastrointestinal diseases. In addition, carrot juice can provoke liver diseases, in particular carotene jaundice.
Carrot juice is ahead of all other juices in terms of the amount of useful substances; in addition, it has a pleasant taste due to the sugars included in its composition. First of all, carrots are a source of beta-carotene, also known as vitamin A. This miracle vitamin improves the condition of skin, vision, bones and teeth, and strengthens the immune system. In addition to carotene, the drink also contains other vitamins, such as vitamin E, which is very beneficial for women's health and reproductive function. It is known that carrot juice is beneficial for pregnant women, and it also improves breast milk. The mineral composition of the drink is also full of miracles, there is calcium, manganese, phosphorus, iron, and zinc, but magnesium comes first. Carrot juice supplies the body with natural magnesium, and, accordingly, improves the condition nervous system, gives a feeling of calm, smoothes out signs of overexcitation. In addition, magnesium reduces bad cholesterol levels.
Of course, it is most beneficial to drink freshly squeezed carrot juice, but an environmentally friendly root vegetable from the garden is very difficult to preserve until winter, and a drink made from store-bought carrots will bring dubious benefit. This is why, despite the availability of all vegetables in winter time, juice preservation is not losing its popularity.
To prepare carrot juice, you need to understand two methods of canning: pasteurization and hot filling. During pasteurization, the workpiece is heated almost to the boiling point over low heat (the main thing is that the juice does not boil, then some of the vitamins will disappear), and then it is poured into sterilized jars, and then the jars, which are full, but not to the brim, covered with lids, are pasteurized using water bath at a temperature of about 90°C, the duration of the procedure depends on the volume of the jar, sometimes the pasteurization of full jars is replaced by sterilization, then the water in the pan with the jars is brought to a boil, but not intensely, and the process itself is shortened. Nowadays the hot filling method is more popular, because... it is faster and does not require additional equipment: the workpiece must be heated, then boiled over low heat, then immediately poured into sterile jars and hermetically sealed, turned upside down and left to cool.
Juice does not contain large quantity sugar and is not exposed long boiling like jam, so the difficulty is not how to prepare it, but how to preserve it without allowing harmful flora to develop inside the jar; the main emphasis must be placed on this. The rolled drink should be left for a week in the dark at room temperature, during this time the low-quality juice will “show” itself, it will become cloudy, and signs of fermentation will appear. It is better not to store a canned product for more than a year. Before use, you need to make sure that everything is in order with the preparation, that the lid is not swollen, that it has a normal color and consistency; if the canned juice is suspicious, then it should not be consumed, it is very dangerous to health.
You can make carrot juice different ways. Here are the most popular recipes carrot juice for the winter, which uses all methods of canning and a variety of ingredients. Read about how to make carrot juice.
On our website you can also find a delicious homemade recipe, with step-by-step instructions.
This thick drink retains the maximum amount of vitamins in fresh garden carrots, because contains pulp and does not last long heat treatment. At the same time, the boiling process included in the recipe increases the chances that the juice will not spoil. Carrots are better digested with fats, so carrot juice with pulp will work perfectly if you add a spoon to it vegetable oil: olive, sunflower or any other. Carrots have a very good effect on hemoglobin, so this juice is recommended for pregnant women and children to drink, but, of course, in moderation. The drink is very concentrated, so it can be diluted with apple, pear, grape juice or water
Ingredients:
- Water – 1 liter
- Ripe carrots – 1 kg.
- Sugar – 1-2 tablespoons (to taste)
How to prepare carrot juice for the winter:
- Wash the carrots, peel them, wash them again.
- Cut the carrots into small cubes or slices and grind in a blender.
- Add water (300-500 ml) to the carrot pulp and stir.
- Bring to a boil, skim off the foam.
- Cook over low heat until the carrots become completely soft.
- Remove from the stove and wait until the workpiece has cooled.
- Prepare sugar syrup(remaining water and sugar), cook for about 10 minutes, until the sugar is completely dissolved, stirring constantly.
- Whisk carrot puree mixer until completely smooth.
- Pour into an enamel saucepan, pour in the syrup and boil for about 5 minutes, stirring regularly.
- Pour the juice into jars that have been sterilized in any way, and screw on a sterilized metal lid.
- Place the jar upside down, cover it, watch for a while to make sure that the jar is sealed tightly and the juice does not leak out.
Homemade carrot juice recipe
Children should like carrot juice for the winter at home, because... It not only has a pleasant taste, but also a beautiful sunny color. The drink can be diluted, added sugar or mixed with apple or grape. This drink will be useful for both children, because... it strengthens the immune system, as well as for older people, because... Carrots normalize blood cholesterol levels. The juice should be well stored, because... undergoes sterilization. In this recipe you will learn how to make carrot juice.
Ingredients:
- Carrots – 1 kg.
- Sugar - to taste
- Citric acid - to taste (optional)
How to make carrot juice at home:
- Carefully wash the carrots, remove the peels and rinse the root vegetables again, cut into pieces.
- Squeeze the juice out of the carrots using a juicer or press; do not throw away the remaining pulp - it can be used for different dishes– for example, carrot cutlets.
- Leave the juice for a while to let it stand; if desired, you can add grated lemon zest.
- Strain the juice through cheesecloth and add some water.
- Pour the filtered juice into a saucepan, place on the stove, heat over low heat, avoiding boiling (you can use a special thermometer).
- Pour in sugar as you go (a little is better), stir everything with a spatula so that the sugar dissolves, at the very end you can add citric acid(to taste – 2-3 g).
- Pour into sterilized jars, cover with sterilized lids, do not roll or screw.
- Sterilize jars of juice for half an hour (for three-liter jars).
- Roll up, turn upside down, observe for a while that the jars are rolled up well, then put them in a cool place.
If the farm does not have a juicer or press, you can chop the carrots with a blender or fine grater. You can add grated orange or lemon zest to the carrot pulp, then stir, let it settle, and squeeze the juice out of this puree by hand.
Carrot-pumpkin juice, recipe for the winter
Of all the variations of combi juices, pumpkin-carrot juice in their own way beneficial properties is definitely in the lead. Pumpkin is hypoallergenic and dietary product. It contains rare vitamins such as vitamin K, which regulates blood clotting, and vitamin T, which improves metabolism. In terms of iron content, pumpkin surpasses even apples. In addition, this juice is preserved using hot filling, so the housewife does not need to spend a lot of time preparing it.
Ingredients:
- Pumpkin – 1 kg.
- Carrots – 1 kg.
- Sugar – 150 gr. (taste)
- Water – 1 glass
- Citric acid – 10 g.
How to make carrot juice without a juicer:
- Wash the carrots, peel them, then wash them again.
- Chop the carrots small pieces, it is better to grind with a grater or meat grinder.
- Peel the pumpkin, wash it, cut it into small pieces.
- Place vegetables in a saucepan and add a small amount of water.
- Cook over low heat until the vegetables become soft.
- Rub the mixture through a sieve.
- Pour the mixture back into the saucepan and bring to a boil.
- Add sugar, citric acid and cook over low heat for 5 minutes.
- Pour the juice into hot sterilized jars and immediately close or roll up.
Carrot juice recipe with apple
This double juice provides an unparalleled combination of taste and benefits. Added to carrot carotene apple vitamins and microelements - vitamin C for immunity, iron for enriching blood with oxygen and magnesium for stress and bone flexibility. It’s not for nothing that the British say that an apple a day won’t require a doctor, and a glass of juice contains more than one apple. When preserving this juice, pasteurization is used, so it retains the maximum amount of nutrients.
Ingredients:
- Carrots – 1.5 kg.
- Apples – 5 kg.
- Sugar – 300 gr.
The amount of ingredients is very approximate, it depends on how juicy the apples and carrots are, as a result, you get four times more apple juice than carrots, but these proportions can be changed
Prepare carrot-apple juice:
- Wash and peel the apples.
- Pass the apples through a juicer and set aside to let the juice infuse.
- Carefully remove dirt from carrots, peel and cut.
- Pass the carrots through a juicer, do not throw away the pulp - even if you don’t need it now, you can freeze it.
- Strain the carrot juice through a cloth if you do not want to make a preparation with pulp.
- Remove the dense foam with a spoon and strain it through a cloth, strain the juice through a sieve with a cloth or 5 layers of gauze.
- Pour both juices into a saucepan and add sugar.
- Place the workpiece on the stove, cook over low heat, stirring constantly (so that the sand disperses), at a temperature of 90-95°C; It is very important not to bring the workpiece to a boil; you can adjust the heat and use a special thermometer.
- Pour the juice hot into sterilized jars and seal with sterilized lids to increase the chances of preserving the juice; you can also pasteurize the filled jars before closing them.
- After rolling, place the jars upside down, cover, cool, check the tightness of the rolling or twist as you go, and store in a cool place.
If pasteurization is in doubt, then you can boil the juice for five minutes, then pour it directly hot into sterile jars; any cooking process leaves fewer vitamins in the juice, but gives more guarantees for its safety.
Recipe for carrot juice in a juicer with the addition of tomatoes and peppers
This juice can be used not only as a drink, but also as a base for sauces and dressings. This vegetable trio will bring triple benefits: carotene (vitamin A) from carrots, B vitamins from tomatoes, vitamin C from bell peppers. Also, bell pepper adds juice interesting taste, causing appetite. Of course, people with liver diseases, pancreas diseases, stomach ulcers or allergies should avoid this juice, but for everyone else it will bring invaluable benefits. This drink will help preserve the vitamins of garden vegetables until winter.
Ingredients:
- Tomatoes – 1 kg.
- Sweet bell pepper – 2 pcs.
- Carrots – 2 – 3 pieces
- Salt - to taste
The amount of ingredients can be changed depending on personal preferences.
How to make carrot juice at home:
- Wash the tomatoes, remove the stalks, make a cross in the area of the stalk, blanch (put them in boiling water for a couple of seconds and then immediately into cold water) while the tomatoes are hot, remove the skin, then peel the seeds and cut them.
- Wash the pepper, remove seeds, cut.
- Wash the carrots thoroughly, peel and cut.
- Use a juicer to extract juice from all the vegetables one by one.
- Pour the juice into a saucepan, add salt.
- Cook over low heat for about 15 minutes, skim off the foam.
- Pour the bubbling, i.e. hot juice in sterile jars.
- Seal tightly, turn upside down, set aside until completely cool, check for juice leakage, and store in a cool place.
Carrot juice for the winter through a juicer with the addition of tomatoes and peppers is ready. Bon appetit!
There are certain rules for drinking carrot juice; it is recommended to drink it 30 minutes before meals, better in the morning, because at the beginning of the day our body absorbs better useful material. It is advisable not to drink more than three glasses of juice per day. The juice works more effectively if you add a spoonful of vegetable oil, milk or cream. Carrot juice is well mixed with the juice of apple, lemon, celery, beets and other vegetables and fruits. This mix will be even twice as useful.
We must not forget that such juice is still not useful for everyone, this is precisely because of the large amount of carotene contained in carrots. The liver spends a lot of energy to absorb this component, so you need to consume it in moderation. In addition, carrot juice should not be consumed by people with stomach ulcers, gastritis, increased acidity and people with diabetes.
We have specially selected others for our readers. interesting recipes preparations for the winter, for example, or.
Among the reserves of canned food, every housewife is sure to have at least a few jars of juice. What kind of juice it will be depends on culinary preferences. Absolutely all juices are healthy because they contain natural vitamins. And everyone can close carrot juice for the winter at home, because there are no special difficulties in this.
Preservation methods
Carrot juice can be preserved in the following ways:
- Hot spill.
- Pasteurization (or sterilization).
When using the hot pour method, heat the juice well, strain and put it back on the fire. After the juice boils, let it simmer for a couple of minutes, pour into pre-sterilized glass containers and roll up. Turn the jars with juice over and wrap them up.
The pasteurization method differs in that the carrot juice cannot be allowed to boil - it is only heated, 2 times. After the first heating, the juice is given time to cool. And after the second, pour it into jars to the very top, so that there is no void left under the lid, and sterilize for 20 minutes.
Delicious carrot juice for the winter at home can only be obtained by using fresh, ripe (not overripe) vegetables. The fruits must not contain traces of pest damage or cracks. Wash the carrots well, peel and remove the hard part.
To make carrot juice use:
- meat grinder (you will have to make physical efforts and set aside time);
- a mechanical juicer (the process of extracting juice is also manual, but not so long and turning the juicer is much easier than a meat grinder);
- an electric juicer (a housewife's dream, since all she has to do is add vegetables, the device will do the rest).
Sterilized carrot juice
Most often, carrot juice is obtained using a juicer, and if you don’t have one on the farm, the juice can also be “extracted” using a meat grinder and a press. To make carrot juice for the winter, obtained from a juicer, you will need carrots and sugar (to taste).
Cooking technology:
Carrot juice with pulp
Using a mixer you can prepare very delicious juice with pulp. This recipe for making carrot juice for the winter is different from classic way preservation due to the presence of water.
Ingredients:
- carrots – 2.5 kg;
- water – 2 l;
- sugar – 200 g.
Cooking technology:
Carrot juice should be stored in a dark place for no more than a year.
Carrot juice prepared in a juicer
If you need to prepare natural carrot juice for the winter, you can do it in a juice cooker. But we must take into account that since the juice prepared in this way has a high concentration, it is better to dilute it with water before use. As mentioned above, the juice will be absolutely natural, since only carrots are used to prepare it.
Cooking technology:
- Wash the juicer before use hot water, boil the hose.
- Pour water into the base and bring to a boil.
- Next, add the carrots cut into pieces and close the juicer. Close the hose.
- It takes from 30 to 70 minutes to prepare the juice.
- Pour the finished juice hot into jars and close.
Juice mixture
To dilute the taste of carrot juice and make it less intense, you can mix it with other vegetables or fruits. Carrot-apple juice turns out very tasty. And the carrot-beet mixture is just vitamin cocktail to raise hemoglobin. When drinking juice, it can be diluted with water to eliminate the strong taste.
Carrot-apple juice
Ingredients:
- carrots – 1 kg;
- apples – 3 kg;
- sugar – 1 tbsp.
Cooking technology:
Carrot-beet juice
Ingredients:
- carrots – 1 kg;
- – 1 kg (a little less, but not more);
- sugar - to taste.
Cooking technology:
- Peel beets and carrots and grind through a meat grinder or juicer.
- Mix the juices and add a little sugar.
- Bring the mixture to a boil and simmer gently for 4 minutes.
- Pour into glass containers and roll up.
Carrot-beetroot-apple juice in a blender - video
Diet carrot-pumpkin juice
Carrots also promote weight loss. Mixtures are prepared on the basis of carrot juice, with the help of which excess weight goes away faster. Such juices are consumed as fresh, and canned, preferably in the morning on an empty stomach in courses of 10 days. These include juice from carrots and pumpkin.
Ingredients:
- carrots – 1 kg;
- - 1 kg;
- sugar – 150 g;
- water – 1 tbsp.;
- citric acid – 10 g.
Cooking technology:
It is worth taking into account that, despite the benefits it brings, there are restrictions on taking carrot juice. So, you can’t drink juice all the time, otherwise you may experience pain in the head, abnormal bowel movements, and even vomiting.
Unlimited intake of carrot juice causes changes in skin color (yellowing).
It is better to take carrot juice as a snack between breakfast, lunch and dinner. Drink in small courses with breaks, and immediately before drinking, add a few drops of olive or vegetable oil or a little sour cream to a glass of juice. This will help the juice to be better absorbed and release its vitamins.
Pumpkin and carrot juice through a juicer - video
Carrot juice with orange and melon - video
