Juice from ranetki for the winter at home

Ranetki – although small, but very tasty and healthy apples that contain a sufficient amount of liquid. The juice from them is highly acidic, so when using it, it is better to dilute it in half with water. It is not so difficult to make juice from ranetki for the winter, especially if the farm has special kitchen appliances. But even in their absence, there is a method for making a drink using an ordinary meat grinder.

How to make juice from ranetki

Ranetki are very useful fruits. They contain several times more vitamins, minerals and other biologically active substances than ordinary garden varieties of apples. This is due to their semi-wild origin. And the juice from them is not only very healthy, but also surprisingly tasty.

Fruits for the manufacture of this drink must be fully ripe, but without traces of disease. Only mechanical damage is allowed.

Before preparing a drink for the winter, fruits must be sorted out and thoroughly washed in several waters. Seeds and twigs are most often removed, but it is better to leave the peel, since it contains the largest amount of substances valuable for health.

How to squeeze juice from ranetki

There are several ways to extract juice from ranetki with the least loss of time and effort.

in a juicer

The best way to do this is with a juicer. This device consists of three containers. At the bottom, ordinary water is heated. At the top are apples prepared for processing. And in the middle one, the very useful liquid accumulates, which is obtained due to the fact that the apples soften under the influence of steam.

A fairly large number of apples can be processed in a juicer, and the drink is obtained without pulp, almost transparent. This allows you to spin it immediately for the winter, pouring it into pre-sterilized jars.

Of the minuses of this method, only a rather long heating time for apples and the finished product itself can be noted, which leads to some loss of useful substances in it. Also, compared to some models of juicers, the performance of the juicer is much less. Yes, and it is advisable to cut the apples into smaller pieces so that the steaming process goes faster.

Through the juicer

This method of extracting juice from ranetki is considered the most optimal. Since it allows you to quickly and relatively easily prepare a drink for the winter from any, even the largest number of apples. At the same time, all the useful substances contained in the fruits are preserved. When using some ranetki juicers, it is not even necessary to cut and remove seeds and tails. But most often it is necessary to first cut the fruit into at least two parts.

Not all modern models of juicers are suitable for the production of apple juice. Some imported models squeeze out a pure product without pulp, but only in small quantities. Particularly productive and unpretentious are the models of juicers of and Belarusian production.

The main disadvantage of this method of extracting juice from the fruits of ranetki is that the drink is obtained with pulp. For some, this fact is not a disadvantage, but for others, you will need to use some tricks to lighten and make the resulting drink transparent.

Through a meat grinder

If neither a juicer nor a juicer is available, then a simple mechanical meat grinder, which is usually available in every home, can save the situation.

Of course, this method is the most troublesome, but, nevertheless, it allows you to get juice from a certain commensurate number of ranetki without much effort and time.

1. To do this, it is only necessary first to carefully cut out all the seed chambers with tails, as well as the places of mechanical damage from the wounds.
2. After that, the apples are passed through a meat grinder.
3. Then the resulting puree is squeezed through several layers of gauze.

The finished drink obtained through a meat grinder must be boiled for storage for the winter – this is another of its drawbacks. Since juices made in other ways are not boiled before spinning for the winter, but only brought almost to a boil.

It is boiled for 5 minutes, sugar is added to taste and packaged in small bottles.

How to make juice from ranetki without pulp

If it is necessary to spin the juice from ranetki without pulp for the winter, then this can be done in two ways:

• use a juicer and the result is a ready-made drink without pulp;
• using a juicer, but with further processing of the resulting product.

When using a juicer, a fairly decent amount of cake remains from ranetki. It can be used in two ways:

1. If there are a lot of seeds and other apple waste in the cake, then it is poured with warm water, expecting that 1 ml of water is used per 500 kg of solid waste. After that, the cake is again passed through a meat grinder and added to the drink.
2. If the cake is obtained from pieces of ranetki without cores, then sugar can be added to it and made into apple marshmallow or other sweetness.

The resulting juice is allowed to settle a little (usually within an hour), so that the pulp settles to the bottom and the resulting foam leaves. Then it is filtered 2 times through a sieve or several layers of gauze. Put on fire, bring almost to a boil and remove from heat.

After that, strain the slightly cooled liquid again. Usually this is enough to get pure juice from ranetki without pulp.

To preserve it for the winter, the drink is heated again almost to a boil and immediately poured into steamed bottles or jars.

Pulp juice recipe

Apple juice from ranetki with pulp at home is easy to get using any juicer. Since ranetki contain a significant amount of various acids, it is necessary to add water and sugar to the juice already at the first stage. Usually the drink is tried and supplemented, based on their own taste preferences. On average, 2 tbsp is added per liter of freshly squeezed juice. l. granulated sugar and about 250 ml of purified water.

As already described earlier, juice from ranetki with pulp is also obtained using an ordinary meat grinder. To do this, it is enough just to pass the resulting puree once through several layers of gauze or a plastic sieve.

Pumpkin juice with ranetki

Adding sweet and juicy pumpkin to ranetki juice gives the drink the necessary softness and sugar content, which allows you to get by with less sugar. And the content of nutrients increases significantly.

Prepare:

• 1 kg of ranetok apples;
• 1 kg of unpeeled pumpkin;
• 1 lemon;
• 200 d Sahara.

Preparation:

1. The pumpkin is peeled, the apples are removed from the seed chambers and cut into pieces.
2. Lemon is doused with boiling water, using a grater, peel off the zest from it. And all seeds are removed from the pulp.
3. With the help of any suitable juicer, juice is obtained from sliced ​​pieces of pumpkin, ranetki and lemon pulp with zest.
4. Pour it into a saucepan, place on heating.
5. Add sugar and stir until it is completely dissolved.
6. As the liquid heats up, foam should be removed.
7. They wait until the mixture boils, and immediately pour it into sterile glass containers, corking with suitable sealed lids so that the workpiece can be preserved for the winter.

Juice from ranetki and chokeberry

Chokeberry will give the finished drink a noble burgundy hue and give a whole set of additional healing properties. To make the drink even more delicious, blackcurrant juice is added to it. For its manufacture at any time of the year, it is quite allowed to use frozen berries.

Prepare:

• 300 ml freshly squeezed juice from ranetki (obtained from about 1 kg of fruit);
• 200 ml juice from chokeberry (from about 500 g of berries);
• 250 ml of blackcurrant juice (from about 600 g of berries);
• 200 ml of water;
• 300 d Sahara.

Preparation:

1. With the help of a juicer, you get the required amount of drinks from berries and fruits.
2. Syrup is prepared from water and sugar, bringing the mixture to a boil and boiling for 5 minutes.
3. Mix all the resulting juices and sugar syrup, filter through several layers of gauze, squeeze.
4. Pour the mixture into a saucepan, heat to a temperature of about + 80 ° C.
5. Sterilize the required number of glass jars in advance.
6. The drink is poured into jars and immediately twisted hermetically for the winter.

Harvest juice in winter from ranetok and carrots

Freshly squeezed carrot juice contains substances that are invaluable to the human body. It is especially useful for children of any age. But its taste is somewhat peculiar, and the addition of ranetok allows you to get such an interesting and even more healthy drink that this recipe should be adopted by all families where children grow up.

Prepare:

• 1,5-2 kg of raw meat;
• 1,2-1,5 kg of carrots;
• 150 d Sahara.

From this amount of ingredients, you can get about 4 standard servings of juice.

Preparation:

1. Carrots are washed, peeled, cut into strips and boiled in a double boiler or in a regular steamed pan until softened for about half an hour.
2. Then the vegetables are ground through a sieve to obtain juice.
   Attention! If possible, you can use a juicer – in this case, more healing substances will be preserved.
3. Apples are washed, all unnecessary is cut out from them and juice is obtained using any kitchen appliance suitable for these purposes.
4. Combine carrot and apple juice, add sugar, heat up to + 85-90 °C.
5. Poured into jars and rolled up for the winter.

Ranetki juice for the winter recipe with grapes

Since ranetki are characterized by a rather sour-tart taste, it is better to use sweet varieties of grapes for adding. Isabella and other wine varieties with a nutmeg flavor are quite suitable.

Prepare:

• 1 kg of ranotek;
• Xnumx grapes;
• sugar – to taste and need.

The easiest way to prepare this mixture is with a juicer.

For the convenience of processing, the grapes are removed from the ridges, and the ponytails and seeds are removed from the ranetki and cut into thin slices.

To preserve for the winter, the juice is traditionally heated until it boils and immediately filled with prepared containers with airtight lids.

Pear-apple juice from ranetki for the winter

Very tasty and especially tender juice is obtained from a mixture of ranetki and sweet varieties of pears. Ranetki and pears are used in the same proportion. If you take 2 kg of each type of fruit for cooking, then as a result you can get about 1,5 liters of the finished product.

Sugar is added at will, if the pears are really sweet, then it is not needed.

If the juice is harvested for the winter, then it is heated almost to a boil and immediately packaged in sterile containers.

Rules for storing juice from ranetki

Hermetically packed ranetki juice can be stored not only throughout the winter, but even for several years at standard room temperature. Just keep it away from sunlight.

Conclusion

Ranetki juice for the winter can be so tasty that no store surrogates can replace it. Moreover, to improve the taste and useful qualities, you can add a variety of fruits, berries and even vegetables.