It might be even better actually! Everybody just loves this juice, and it's so much fun to make it yourself. All apple varieties can be used for juicing, but there are a number of varieties that are particularly useful because of the qualities of their juice, and these. Why not try 4 pounds (around 2 kilos) to begin with? Or, if you don't have apples, you could always try pears. It's not as hard as it seems and you can start small if that makes you feel more comfortable. If you haven't tried it already, I think it's time to get some apples and make a large batch of homemade juice. We as parents get to decide what we want to do with the rest of them! Now, everyone has ten bottles each marked with the first letter of their names. I know from experience that the kids can start bickering about who had the most juice etc, so I decided to divide the bottles between them from the very beginning. I made this first batch mainly for my kids, so they have something to bring with them to their school trips. My kids just love apple juice, and it tastes amazing when you make it yourself. More about fruits and berries: Peach tree with white fruitsĪ little reward for being in my picture. I have for example tried 1.5 year old bottles and they have been great. Pasteurized apple juice is safe to drink for at least a year, often even longer than that. I'm going to get my own home pasteurizer when we get plenty of homegrown apples in the garden though. You can pasteurize your juice on the stove in a regular, large pot. Store the jars somewhere cold or at regular room temperature after they cool off. After that, I simply put the jars on a tray and wrap a blanket around them, in order for them to cool down slowly. Pour the hot juice into the jars and put the lids on. Makes roughly 5 cups of apple jelly for every 6 cups of juice. Process the apple jelly for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Ladle jelly into sterilized jars leaving 1/4 headspace. Turn the oven to around 210 degrees (100 degrees Celsius) and leave them in there for around 30 minutes. Fill water bath canner and bring to boil. I also put the jars (with lids) in the oven to sterilize them. I keep track of the temperature by using a long thermometer. I just pour the juice into the largest pot I have (but carefully so the dregs in the bottom don't go with it.) After that, I heat the juice to 167 degrees (75 degrees Celsius) and let it simmer for around 15 minutes. Heating the juice is one way to pasteurize it. There are a few different ways you can do this. So, I decided to pour the juice into little bottles my kids can bring with them when we go on a day trip together.īut before you freeze your juice, you need to pasteurize it. We don't have very much space left in our freezers right now though. Just pour the juice into a few jars or bottles and pop them in the freezer. I usually freeze my apple juice, simply because it's so convenient. The openings are quite large and easy to clean. Challenge, accepted.I bought completely new bottles for this batch of juice. You’re not an apple aficionado until you’re treated yourself to an apple-forward breakfast, brunch, lunch, cocktail, dinner, AND dessert. *Don’t toss out the apple “mush!” It can easily be turned into applesauce by pureeing with a touch of cinnamon. Store in a tightly sealed mason jar in the fridge for up to one week. Taste and adjust with extra water if too concentrated in flavor.ħ. When the timer reaches zero another alarm will sound. Set the timer on the pasteuriser to 20 minutes. Once the temperature has been reached an alarm will sound. Mix in optional honey and lemon juice, then simmer again 15-20 minutes.Ħ. Fill clean glass bottles with juice and close the caps loosely, place them in the tank of the pasteuriser, fill the tank with water to the required level and set the pasteuriser to 72☌. Spoon mixture through a cheesecloth or fine-meshed strainer.*ĥ. Bring apples to a boil and let cook until they’re soft, about 25 minutes.Ĥ. Add slices to a large pot with just enough water to cover them.ģ. Wash and core apples, then cut into slices (no need to peel).Ģ. So whether you’re still working your way through that apple picking haul, or just in the mood for something refreshingly autumnal, this recipe is for you. Which brings us to our latest kitchen project… apple juice.īecause WHO KNEW it was as easy as boiling, straining, and - yeah, that about covers it. You name it, we’ve probably tried tinkering with it in the test kitchen. Here at HelloFresh, we love taking the most common, store-bought foods and putting a homemade spin on them - peanut butter, almond milk, hummus, granola bars. Refreshing, simple, and SO worth making from scratch.
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