Make your own apple juice: Works without a juicer

Make your own apple juice – you don’t necessarily need a juicer or a fruit press. If the amount of fruit is not very large, you can make your own natural cloudy apple juice with relatively little effort. About two kilograms of apples are needed for one liter of apple juice.

Making your own apple juice has one big advantage: you know exactly what’s in your juice. Our apple juice test has shown that some supermarket juices contain pesticide residues. The lab we put to work has consistently found the spray poison mepiquat in common apple juice, which is actually banned in fruit growing. Just click on the box for more information:

A good alternative: make your own apple juice. Here’s how it works without a juicer:

Make your own apple juice – here’s how it works without a juicer

If you have an apple tree yourself – or neighbors who can’t process their apple crops, you can turn the fruit (regardless of the variety) into delicious sweet and sour juice with relatively little effort and enjoy it all year round winter. Of course you can also buy juicy apples, here organic regional apples are the best choice.

Make your own apple juice – ingredients:

  • 2 kg of apples
  • 1 liter of water
  • lemon juice, agave syrup or sugar as needed

You will also need:

  • strainer
  • clean cotton cloth
  • SPOON
  • boiled bottles
  • two large pots
  • Grater or blender

Firm apple varieties are particularly suitable for juicing. (Photo: Shutterstock / Jeff Liou)

Make your own apple juice – here’s how it works without a juicer:

  1. Wash and dry the apples.
  2. Cut out rotten spots and maggots generously. Remove the stem and the housing.
  3. Since the juice is strained, you don’t need to painstakingly peel the apples.
  4. Then grate the apples with a grater. Be sure to catch the liquid that is produced during the grinding.
  5. Put the chopped apples in a pot, pour water over them and cook on medium-high heat for 15 to 20 minutes.
  6. Alternatively, you can cut the apples into small pieces, boil them until soft and then puree them.
  7. In the second pot, place the strainer and the kitchen towel, add the apple mass and filter the liquid. Use a spoon to remove the remaining liquid. At the end, squeeze the cloth with the mass again with force.
  8. Season to taste with lemon juice and agave syrup.
  9. To preserve the juice, you need to reheat it. However, not above 80 degrees Celsius, otherwise the healthy nutritional values ​​in the fruit are lost. If you don’t have a kitchen thermometer handy, this general rule will help: If a light brown foam forms in the liquid, the temperature is about 80 degrees. This temperature is sufficient to preserve the apple juice.
  10. Now you can pour the juice into sterilized bottles.

Don’t be surprised if homemade apple juice isn’t clear: the juice contains suspended particles that can’t be filtered with a kitchen towel. of naturally cloudy apple juice It tastes especially delicious – and contains more healthy ingredients than pure apple juice.

Of course, you can also use the same method to make pear juice, plum juice or cherry juice.

save apple juice

Good to know: Filling while hot is not the same as canning! If you want to boil apple juice so that it has a particularly long shelf life, proceed as follows.

  • Place the filled (up to 2 cm below the rim) tightly sealed bottles of liquid in a large pot of water that is the same temperature as the liquid in the bottle. If there is a large temperature difference, the bottles may explode.
  • Bottles should stand in water to a height of approximately 3/4.
  • Bring the water in the pot (with pot lid!) to a temperature of 90 degrees. The time of boiling fruit juice is 30 minutes.
  • Remove the bottles from the pot and let them cool.

Making apple juice yourself: good to know

  • The degree of ripeness of the apples determines how sour or sweet the apple juice tastes afterwards.
  • Unheated apple juice should be drunk immediately.
  • The heated liquid has a shelf life of several months.
  • Store the juice in a cool, dark place.
  • You should not leave the fallen fruits in the garden for a long time, as they quickly lose their juiciness.
  • For smaller amounts, juicing without a juicer is a great idea, for larger amounts of apples it is worth using a juicer, which you can borrow from your neighborhood, friends or acquaintances.

Which apple varieties are suitable for apple juice?

Apple juice does not necessarily have to be the same variety. Apple juice manufacturers rely on their juice sometimes more than 20 different varieties of apples a. This ensures a good taste, because this is created by a balanced ratio of sugar and acid.

In general, all apple varieties are suitable for juices and are particularly suitable harder varieties. Soft apples yield less juice. You can best use them for apple pie or applesauce.

The following apple varieties are particularly suitable for juices:

  • Elstar
  • Fuji
  • Gala
  • Honey crackling
  • Jonagold
  • Clear white apple

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