Make apple juice yourself: You can also do it without a juicer
Created: 09/05/2022, 16:00
By: Ines Alms
Got too many apples left?
Then make your own apple juice from it - without any special accessories or artificial additives.
Making naturally cloudy apple juice yourself is child's play, even without a juicer or fruit press, and you know exactly what's in it.
The selection of the variety and the degree of ripeness or harvest time make a subtle difference.
The fresher the apple, the greater the amount of juice.
Make apple juice yourself: You can also do it without a juicer
If you make apple juice yourself, the yield is very large.
And it tastes unique.
© imagebroker/imago
Store-bought apple juice often contains a lot of sugar, and unmarked clarifying agents such as gelatine may also be used in its production.
The apples used for the juice can also have been transported over long distances or have been sprayed.
And in most cases you don't know what kind was used.
Often you can't even eat as much fruit as you harvest in the garden.
Good reasons to make your own apple juice without much effort.
If you don't regularly harvest wheelbarrows full of apples, you usually don't own a juicer.
This is not necessary either, because everyone can brew their own juice with only two large pots, a sieve and a cheesecloth or nut milk bag.
If you have the choice, it is best to use a mixture of sweet (e.g. Red Delicious, Rubinette) and sour (e.g. Boskop, Braeburn) apple varieties for a balanced aroma - if not, you can help with sugar or lemon juice later.
According to
Eatsmarter
, you need these ingredients for the homemade apple juice:
Two kilograms of apples (in pieces, cored and damaged areas removed)
A liter of water
Sugar or other sweetener of your choice
Optional lemon juice
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For the preparation, put the apple pieces with the water in a large pot and cook them over medium heat for about 20 minutes until soft.
If the apple pieces are still too big, puree them with a hand blender if necessary.
A sieve lined with cheesecloth is hung over a second pot and the cooked apple mixture is poured into it.
Squeeze the cloth well to extract as much juice as possible.
Now it makes sense to taste it: If the juice is too sour, add a little sugar, if it's too sweet, add a little lemon juice.
Then let the juice simmer for another 20 minutes, regularly skimming off the foam that forms and stirring the juice.
Heat the juice briefly to almost 90 degrees - no more - fill it into sterilized bottles and seal them.
The juice can be kept for at least half a year.
Still have apples left?
Why not try a homemade pear and apple jam or use the fruit in an apple pudding cake.