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  • Making Apple Juice

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    Chiradee Dela Torre
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    This document provides step-by-step instructions for making apple juice at home. It begins by having the reader select high-quality fruit, weigh the apples, and gather necessary equipment like a colander, cutting board, knife, stockpot, and jelly bag. The apples should be rinsed, stems removed, and cut into small pieces before combining with water in a stockpot and bringing it to a boil. Once softened after 20-25 minutes of simmering, the mixture should be drained through a dampened jelly bag to extract the clear apple juice. The juice can then be stored in clean containers in the refrigerator, freezer, or canned for later use.

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    This document provides step-by-step instructions for making apple juice at home. It begins by having the reader select high-quality fruit, weigh the apples, and gather necessary equipment like a colander, cutting board, knife, stockpot, and jelly bag. The apples should be rinsed, stems removed, and cut into small pieces before combining with water in a stockpot and bringing it to a boil. Once softened after 20-25 minutes of simmering, the mixture should be drained through a dampened jelly bag to extract the clear apple juice. The juice can then be stored in clean containers in the refrigerator, freezer, or canned for later use.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    46 views14 pages

    Making Apple Juice

    Uploaded by

    Chiradee Dela Torre
    This document provides step-by-step instructions for making apple juice at home. It begins by having the reader select high-quality fruit, weigh the apples, and gather necessary equipment like a colander, cutting board, knife, stockpot, and jelly bag. The apples should be rinsed, stems removed, and cut into small pieces before combining with water in a stockpot and bringing it to a boil. Once softened after 20-25 minutes of simmering, the mixture should be drained through a dampened jelly bag to extract the clear apple juice. The juice can then be stored in clean containers in the refrigerator, freezer, or canned for later use.

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    of 14

    Making Peaches Apricot

    Juice
    Step-by-Step Directions
     These steps are adapted from the
    instructions for Extracting Juice for Jelly
    in "So Easy to Preserve", 6th ed. 2014.
    Bulletin 989, Cooperative Extension
    Service, The University of Georgia,
    Athens. Revised by Elizabeth L. Andress.
    Ph.D. and Judy A. Harrison, Ph.D.,
    Extension Foods Specialists.
    FIRST:

    PREPARE THE FRUIT


    Select high-quality fruit
     Mix varieties if you like.
     Weigh the apples (or look
    on your purchase receipt)
    so you can add a
    proportional amount of
    water. Sizes and weights
    vary, but a medium apple
    weighs about ⅓-½ pound.
     If preparing for jelly, make
    a small batch for just one
    recipe and use ¼ slightly
    under-ripe and ¾ just-ripe
    apples. If adding pectin or
    not making jelly, you can
    use all ripe apples. These five pounds pictured
    made almost 5 cups of juice
    and 3 half-pint jars of jelly.
    Gather equipment

     Colander
     Cutting board
     Knife
     Large stockpot with lid
     Measuring cup
     Stirring spoon
     Jelly bag, strainer, and
    stand
     Large mixing bowl
     Ladle, funnel, and jars
    (with lids)
    Prepare fruits
     Rinse apples well under
    cool running water.
     Remove stems. (Do not
    remove skins or cores –
    the pectin is
    concentrated there.)
     Cut into small pieces.
    THEN:

    EXTRACT THE JUICE


    Combine fruits with water
     Put apple pieces in a
    flat-bottomed
    saucepan, put saucepan
    on stove-top, and add
    one cup water per
    pound of apples.
    Heat fruits to exude juice
     Turn burner heat to
    high and bring to a
    boil, stirring.
     Reduce heat to a
    steady simmer.
     Cook until soft.
    Apples may need 20-
    25 minutes to soften,
    but do not overcook
    because excess heat
    destroys color, flavor,
    and pectin.
    Drain the juice
     Dampen jelly bag.
     Suspend damp jelly bag
    on stand and place over
    a mixing bowl.
     Allow juice to drip out
    into bowl. Clearer juice
    will come out without
    pressing or squeezing.
    Store the juice
     Use funnel and ladle to
    pour apple juice into
    clean containers.
     Label each container with
    product name and date.
     Refrigerate, freeze, can
    (follow proper boiling
    water canning procedure
    and recommended
    process time for Apple
    Juice), or measure for use
    in making jelly!
    Enjoy!

    Homemade, fresh apple juice


    Credits: Disclaimer and Document Use:

     This slide set was developed by  Trade and brand names are used
    Kasey Christian, M.Ed., Program only for information. The use of a
    Coordinator, National Center for trade or brand name does not imply
    approval of any product to the
    Home Food Preservation exclusion of others which may also
     Photos by Kasey Christian be suitable.
     Reviewed by Elizabeth Andress,  Permission is granted to reproduce
    Ph.D., Director, National Center for these materials in whole or in part
    for educational purposes only (not
    Home Food Preservation, and for profit beyond the cost of
    Carolyn Ainslie, M.Ed., Educational reproduction) provided the authors
    Program Specialist and the University of Georgia receive
    acknowledgment and this notice is
    included:
     Reprinted with permission of the
    University of Georgia. Christian, K.A.
    2015. Making Apple Juice (slides).
    Athens, GA: UGA Extension.

    This material is based upon work supported by the Cooperative State


    Research, Education, and Extension Service, U.S. Department of
    Agriculture, under Agreement No. 2011-51110-30995.

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