Cherry juice at home; ordinary recipes and methods for squeezing juice

Cherry juice at home - simple recipes and methods for squeezing juice

Nice day, honored guests.

Now we have a small but very necessary article about making cherry juice. Almost the other day we talked about how to make compote from frozen cherries left over from the past season. And now I propose to approach the issue from a different angle and create cherry juice.

It is no secret that these two drinks differ in taste. The juice is even more concentrated, because it comes out not by boiling, but by squeezing.

With all this, you cannot simply take the cherries and expel them through a juicer - the seeds get in the way. You will either have to remove them first, which is very tedious, or get an auger juicer, which costs more, but works even slower and is not suitable as a universal device in the kitchen.

Content:

Both frozen and fresh cherries will be used as raw materials. The manufacturing principle does not change in all this, except that the frozen one will have to be defrosted from time to time.

Cherry juice for the winter at home: a regular recipe

This year they promise a guaranteed harvest, so it would not be superfluous to consider the method of storing cherry juice in jars for the winter. This is a very successful storage method because the drink comes out concentrated and can be diluted with water. In other words, you prepare one jar, and after opening and diluting with water, you get at least two, depending on your taste preferences.

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First, the question arises: “How to squeeze juice out of cherries without removing the seeds?” After all, picking out the seeds takes the most time and I don’t really want to do this.

Here we will have the first life hack. We take a clean cotton fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and put a portion of cherries on it.

And later we roll up the tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) into a bag and squeeze out the juice with the same movements that we use to squeeze out wet rags.

Believe me, you will not find the fastest method. Just be sure to wear rubber gloves, otherwise you won’t be able to wash your hands a week later.

Squeeze out all the prepared cherries in this way.

Because we are making supplies for the winter, which will be stored in jars, the resulting juice needs to be boiled in order to kill pathogenic flora that could get into it.

Here's the 2nd life hack. To preserve maximum vitamins, the juice should not be boiled for a long time. We put the pan on medium heat, during the heating process we remove the foam that will be created on the surface, as soon as we see the first bubbles, immediately remove the pan from the heat.

And immediately pour the hot juice into sterilized jars and roll them with sterilized lids.

Then turn the jar upside down and leave until it cools completely. It is not necessary to cover it with all this.

You see, it doesn’t indicate how much juice comes out of the cherries. It just all depends on the strength of your hands when squeezing and the fleshiness of the cherry and there are no exact proportions. So if you need to fill a 3-liter jar, then simply squeeze out enough fruit to produce 3 liters of juice. If a certain amount of water evaporates during boiling, you can easily add boiling water to the jar.

Making cherry juice at home without a juicer

Another easy way to get cherry juice is to first boil it and then grind it. Perfectly suitable for storage in the refrigerator for a month.

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Ingredients for 0.5 liters of juice:

Cherry – 2 kg
Water - 1 glass 200 ml for cooking
Sugar - 3 tbsp. l. with a slide

Place the sorted and washed cherries in a saucepan, add a glass of water, bring to a boil over medium heat, then reduce it to low and cook for about 30 minutes, stirring occasionally until we see that the seeds have begun to move away from the pulp.

After this, we take another container, put a colander on it and pour our preparation into it. Gently mash the fruit with a spoon to drain the juice, but do not squeeze the pulp through the holes. Let the mass sit for another 10-15 minutes so that the maximum amount of juice drains out.

As a result, you will get about 0.5 liters of concentrated juice, which must be put back on the fire, add sugar and, stirring, until it is completely dissolved. After this, wait for the appearance of feathery bubbles and remove the pan from the heat.

Pour the cooled extract into a jar and put it in the refrigerator for storage. Before use, dilute the ox to the desired sweetness.

How to make cherry juice in 5 minutes

But this method is for those who like juice with pulp (like a smoothie). We will obtain juice using an immersion blender. The seeds, of course, will have to be removed without the help of others, so it is better to prepare small portions of 1-2 glasses.

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Everything here is very, very simple. Pour the desired amount of pitted cherries into a blender container (if it was included), or into an ordinary glass jar with a volume of 0.5 or 1 liter. Add sugar at the rate of 3 tablespoons per 0.5 liter jar.

The amount of juice will depend only on the amount of cherries used. Because the pulp remains, the amount of fruit you put in is the amount of juice you will get. By filling a liter jar you will get 1 liter of juice.

And carefully beat everything with a blender at highest speed until the mixture is homogeneous.

That's all. All that remains is to dilute the purchased extract in a 1:1 ratio.

Cherry juice from frozen cherries

If you have frozen cherries and don’t want to wait for them to thaw, then you can resort to cooking again.

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We will need:

200 g frozen cherries
3-5 tbsp. Sahara
3 liters of water

Pour water into a saucepan and bring it to a boil over high heat. Then reduce it to medium, add sugar and wait until it is completely dissolved. After that, immediately remove the pan from the heat.

Next, pour the cherries into the pan and stir.

Cover the pan with a lid and leave the juice to steep for 25 minutes.

This option produces unsaturated juice, so there is no need to dilute it with water.

Video on how to create juice at home in a juicer

Well, for those who only recently got hold of a juicer and want to find out how to use it, I’m posting a detailed but concise video on how it’s done.

These are the simple recipes for making a tasty, healthy and refreshing drink that I have collected here. You see, for the sake of it you don’t have to sit and meticulously take out cherry pits, everything is made even easier.

Well, that’s all I have for today, thank you for your attention.

Cherry juice for the winter at home - ordinary recipes

Cherry juice, properly prepared for the winter, is a pleasure of beautiful ruby color, tart taste with a special sourness. It is not only fragrant, but also necessary, with a huge amount of vitamins needed by both adults and children. The most ripe and juicy cherries are suitable for harvesting. Unripe fruits have no taste or smell. Take full ripeness, not very overripe. The best variety for preserving juice is spanka, with large, fleshy and very juicy berries. Its only drawback is that the berry is not very fragrant. Therefore, I advise you to add an ordinary, smaller cherry, it will share its natural smell.

There are several methods for squeezing juice from berries. It's great to have a juicer. But for want of it, you have to use manual means. Almost all housewives squeeze out nectar using a special press, sieve, colander or mesh, resulting in juice with pulp. A clean spin without impurities can be obtained by taking gauze folded in half or cotton fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . Making the drink is virtually waste-free. From the leftover berries you can create a lot of delicious desserts, make thick jam, marmalade, and marshmallows.

Cherry juice for the winter at home - a regular recipe

I don’t argue that the method is quite labor-intensive, but it’s the most common one. If you don’t have a juice cooker on your household yet, use one. The drink is made without sugar.

Wash the cherries, dry them briefly, spreading them out in an even layer. If you have the time and desire, remove the seeds.

Squeeze the pure, rich juice out of the fruits using tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) or double gauze. Discard the seeds later and use the pulp to make cherry jelly or marmalade. Don't forget to wear gloves, otherwise your hands will be dark.

Pour the unstained juice into a saucepan and bring to a boil. Be sure to skim off the foam during the heating process.

Be sure to sterilize jars with lids; the safety of the drink depends on this.

As soon as bubbles begin to appear, pour the juice into glass containers.

Roll up the turnkey blank with steel caps or use screw-shaped ones, they also screw tightly. Turn the finished preserve upside down, wrap it up and leave until it cools completely. Then put it in a low-temperature cellar for the winter.

Cherry juice in a juicer

A more successful option for obtaining delicious cherry nectar. He doesn’t ask for your role, which frees his hands for other things. It is stored for a long time without losing its properties, it comes out concentrated, but without pulp. Decide for yourself whether to add sugar or not, but keep in mind that sweetness is a good preservative, with it the shelf life of the product increases, and it is the most promised. It is not necessary to remove the seeds.

Take: per liter of juice - 1 glass of sugar.

Wash the cherries and dry them a little.

Fill the bottom of the juicer with water.

Place cherries in the top part. Close the lid and turn on the burner under the juicer to full power. When the water below boils, the berries will begin to release their own nectar.

Place a pan next to the burner and place the pipe into it. The liquid will begin to pour into it, and for now you will do other things.

Measure how much drink you have and put it on the stove.

Wait for it to boil, add sugar.

Stir to help the sweet crystals dissolve. Bring to a boil again.

Pour the prepared nectar into sterile jars and roll up.

Cool upside down, then transfer to a cool room.

Homemade cherry juice through a juicer

To get the juice using a juicer, you will have to sweat, removing the seeds from the cherries.

Cherry juice – 600 ml.
Sugar – 400 gr.

Rinse the cherries and remove the pits. Pass through a juicer. Make jam from the cake, pour the juice into a jar and let it sit in the refrigerator for a couple of hours.
Drain the drink from the sediment using a rubber tube.
Pour into jars, add sugar. Bring to a boil, then pour into a sterilized container and seal.

How to make cherry juice for kids

The juice will be pulpy and moderately sweet. The method is also very easy, similar to the first one. The only drawback is that it can be stored for no longer than a month, and always in the refrigerator.

Useful for 0.5 liters of prepared nectar:

Cherry – 2 kg.
Sugar – 3 huge heaped spoons.
Water - a glass.

Sort through the berries, rinse, and place in a saucepan.
Pour in a glass of water and wait until it boils. Cook over low heat for approximately 25-30 minutes, stirring the contents occasionally. If you notice that the seeds have begun to separate from the pulp, turn off the burner.
Take another pan and place a colander. Place the cherries in it in parts, carefully grinding each portion. If you don’t want there to be a lot of pulp in the juice, squeeze it out carefully so that the juice drains out and the pulp remains in the colander.
Pour the purchased nectar into a saucepan, add sugar. Stirring until the sweetness dissolves.
When you notice the first signs of boiling, pour the drink into a jar and cool. Then hide it in the refrigerator. Before drinking, the drink must be diluted to the desired sweetness.

Video recipe for making cherry juice

The creator of the video will tell you one by one how he preserves a natural drink for the winter. Learn, it's quite simple. Successful preparations for you!

Cherry juice - recipes for the winter at home

Cherry juice is a very tasty and necessary preparation for the winter. Almost all types of fruits are suitable for making juice. Cherries with dark-colored fruits produce the most beautiful juice with a pleasant aroma. Varieties with light-colored fruits give the least colored color, and the smell will also be weaker.

For this reason, it is recommended to prepare juice from the consistency of fruits of various types. To do this, the fruits are crushed, later pressed and canned.

After cherry jam has been prepared and many jars of cherry compote have been lowered into the cellar, you can think about other recipes.

Cherry juice prepared in a juicer

To help almost all housewives, the industry produces juice cookers. Their introduction reduces the juice making process in almost every way.

Required products:

Cherry 1 kg
Sugar - 100-150 g

Manufacturing method

Place whole cherry fruits in a juicer.
Sprinkle sugar on top of the berries.
Cook for 40-60 minutes.
Pour the hot juice into heated jars and roll up immediately.

Such cherry juice does not need to be sterilized.

How to make cherry juice for the winter

If you want the juice to be clear, then after squeezing it, place it in the refrigerator for 2-3 hours. Then part of it is drained (without sediment) and preserved. And the sediment is preserved separately.

You will need:

Cherry fruits - 1 kg
Sugar - 100-150 g

Manufacturing process

Remove the pits from the cherries.
Transfer the berries to an enamel bowl.
Add sugar to the berries and heat over low heat until the juice releases.
Squeeze the juice and pour it into bottles or jars.
Juice jars must be sterilized.

Cherry natural juice at home

In most types of cherries, the juice in its natural form is quite sour. Therefore, to soften the taste, sweet syrup is added to it. To make it, dissolve 200 g of sugar in 1 liter of water. Later, the solution is brought to a boil to produce a sweet syrup.

Products:

Natural cherry juice – 600 g
Sweet syrup - 400 g

Manufacturing

Thoroughly wash the cherries and remove the seeds.
Mash the fruits and squeeze the juice using hand presses or pass through a juicer.
Pour the purchased cherry juice into a three-liter glass jar. Later, place it in a cool space for several hours.
Then drain the sediment using a rubber tube.
Jars must be pasteurized.

Cherry juice - a recipe for the winter

It is clear that juice pressed using a cool method completely retains the taste and smell of new fruits.

But to obtain the most saturated juice, after crushing the fruits are heated to 60 degrees C and then pressed. And heating the pulp promotes the best transition of coloring and other substances into the juice.

Progress

Wash the berries and mash them in a saucepan with a wood pestle.
Squeeze out the juice using a press.
After the first squeezing or pressing, add 1 glass of water to any kilogram of remaining cherry pomace. Later, heat everything to a boil and boil for 3-5 minutes.
Then squeeze out the juice a second time. Repeat the rest of the operation again.
Next, drain the juice from the first and second pressing together and preserve. And use the last one for jelly.
Before canning, strain the juice and heat it to 85 degrees C. Later, bottle it and seal it.
Pasteurize the bottles for 10 minutes at 85 degrees C.

How to create cherry juice through a meat grinder

Action plan

Sort the cherries, wash them in cool water, remove the pits.
Pass the fruit pulp through a meat grinder and heat for 10 minutes at 60-70 degrees.
Later, put everything into a canvas bag and hang it over an enamel pan to drain the juice.
To speed up the flow of juice, press down the bag with wood tongs.
Warm the purchased juice slightly, but do not boil. Then immediately pour it into clean, scalded half-liter bottles.
Seal the bottles with wood corks and then place them in a pan of water. Then heat for 15-20 minutes, but do not boil.
Next, remove the bottles from the water, lay them on their sides, fill them with paraffin and cool them.
Store in a cool place.

Video on how to prepare cherry juice using a juicer

The benefits of cherries for our body are invaluable. Therefore, make preparations and be healthy!

Cherry juice

Healthy food and drink is an important element in the life of every person, and if you prepare a culinary masterpiece with your own hands, it is twice as tasty and twice as healthy. Cherry juice is one of those masterpieces, fragrant, tasty, necessary and simply wonderful; this drink contains an amazingly huge amount of vitamins, microelements and minerals that the human body needs so much.

Ingredients for making cherry juice

Red or dark cherries 1 kilogram
Pure distilled water 500 ml
Sugar 250 g or to taste

Products won't fit? Choose a similar recipe from the rest!

Inventory:

Making cherry juice:

Step 1: prepare the berries.

Step 2: combine cherries with sugar.

Step 3: prepare cherry juice.

Step 4: Serve cherry juice.

Tips for the recipe:

– – This type of juice can be canned; after you have prepared the juice as indicated in the recipe, strain it through a fine sieve as many times as you deem necessary. Then pour it back into the pan, bring it to a boil and pour it into clean, dry, sterilized jars, then seal the jars with sterilized metal lids using a preservation key. Turn the jars of juice upside down, place them on the floor and cover with a woolen blanket so that there are no gaps. Cool the workpiece for 2 - 3 days and then place the jars of juice in a black, cool, well-ventilated space. In winter, this juice will do a great job for you, filling your body with vitamins.

– – Cherry juice can be combined by adding other berries, for example cherries, currants, raspberries, blackberries and almost all others. Having processed the second type of berries using the same method, as described in the first step of this recipe, combine them with cherries, add sugar, let the juice flow and then proceed according to the recipe.

– – You can flavor your cherry juice by adding vanilla sugar to it, you will get a very pleasant smell. For the above amount of ingredients, 10 grams of vanilla sugar, which must be combined with the cherries during cooking.

– – From cherry juice you can make cherry syrup, which mixes very well with desserts. To create this is very simple, strain the juice into a second deep bowl and simmer it until thickened over very low heat. This process will take approximately 25 – 30 minutes.