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Today I decided to preserve carrot-apple juice for the winter.
You may ask: why we should preserve carrot juice?
Fresh carrots well stored in cellar.
Moreover, fresh juice is much more useful.
But there are cases when you have a lot of carrots and no place to store it.
In such a situation this recipe will come in handy.
For recipe take washed and peeled carrots.
For carrot-apple juice we also need apples, washed and chopped into pieces.
For this recipe we will also need a juicer.
I use centrifugal. You can use what you have.
For making juice in large quantities, juicer is definitely needed.
Turn on juicer and squeeze juice.
Pour carrot juice into pot.
Do not throw away the dry pulpy residue left after the extraction of carrot juice.
You can cook wonderful carrot muffins and carrot cake of it.
Now, squeeze juice from apples.
Pour it into pot with carrot juice and reduce heat.
Bring our mixture to a boil.
Juice is boiling.
Skim foam from top and drain it.
Boil it literally 2 minutes and pour into bottles or jars.
While I was removing foam, 2 minutes have passed.
I sterilized bottles (or jars) and lids.
All is boiled.
Turn off the heat.
Pour juice.
Tight-fitting lid.
Then place juice in warm place.
Wrap up and leave until cool.
Then juice will be stored at room temperature in larder.
Cook with pleasure and enjoy!
TASTY DIALOGUE WITH ELENA BAZHENOVA