Excerpt from the Popular Kitchen Series magabookCanning & Preservingwith permit from its publisher , I-5 Publishing magazines , a partition of I-5 Publishing , LLC PurchaseCanning & Preservinghere .
You ’ve extracted the juice from your fruits and veggie ; now what ? Here are some ways to keep your delectable fruit and vegetable juice fresh and flavoursome .
infrigidation : novel , homemade fruit and/or vegetable succus maintain in the refrigerator for up to three days but loses its nutritional qualities and try the longer that it ’s kept . memory yield and/or vegetable juice in a tightly sealed , dark - colored container to minimize exposure to oxygen and light .
FREEZING : For foresighted - full term storage , use your deep freezer . crude yield and/or veg juice will keep well in your freezer for two to three months . For lengthened shelf life , pasteurization is recommend . To pasteurize succus at home , operate in modest pile to quickly ignite the succus to a simmer ( 185 degree Fahrenheit ) , but not a furuncle . cool down the juice by transplant it to a shallow container and placing the container in trash - dusty water . Pasteurized juice should keep well in your deep-freeze for six months or retentive .
Whether you ’re freeze raw or pasteurized juice , use glasscanning jarsor other deep-freeze - safe containers for storage , leave at least 1 inch of headspace to allow for expanding upon . Thaw your juice in the refrigerator .
Try freezing juices , such as stinker or linden tree juice , in ice cube tray . pour down out the frozen succus cubes , and store in a plastic freezer bag .
Some juice freeze better than others . In general , fruit juice savour considerably than vegetable juices when they are thawed . Appleand grapeshot juice are sure bets for great tasting thawed juice . If your frosty juice does n’t try right enough to drink after it ’s thawed , all is not lose ; try using the succus in a smoothie , salad dressing orsoup .
CANNING : For the long store time , work your homemade fruit and/or vegetable succus via the canning method acting . Acidic juices , such as those made from fruits andtomatoes , can be safely work on in a stewing - water canner . A press canner must be used for succus comprise vegetable . transcribed succus keeps well for at least one year .
Canning educational activity are specific to the case of juice you wish to preserve . To process juice other than the type mentioned here , find a prove recipe , such as those from theNational Center for Home Food Preservation .
To can freshappleor grape vine juice , allow the juice to settle in the refrigerator for up to two daytime . Pour the juice into a large stockpot , leaving any sediment behind . Heat the juice to just boiling , then teem into unsex pint or quart jar , leaving ¼-inch headspace . operation pint and quarts for five minutes in a boiling - body of water canner at peak 1,000 infantry or less .
transcribed tomato succus tastes swell . Make Lycopersicon esculentum succus using a steam juicer or the stovetop simmer method . supply lemon succus to each canning jolt to acidulate the juice and guarantee prophylactic during storehouse . utilize 2 tablespoons lemon succus per quart of love apple succus or 1 tablespoon per dry pint . If desired , add together salt to each jar at the charge per unit of 1 teaspoon per dry quart or ½ inch teaspoon per dry pint . Bring the juice to a boiling point , add to hot jolt leaving ½ inch of head space , and process in a stewing - water canner . Process jar for 35 minute for pints or 40 transactions for quarts ( at natural elevation 1,000 feet or less ) .
Once you ’ve try juicing as a way to bear on your summertime harvest time , your taste buds will thank you . Homemade yield and/or veggie juice makes a tasty and versatile addition to your annual “ stocking up ” routine . Whether you freeze your fresh juice , can it or craft it into tasty jellies oralcoholic beverages , you sure will enjoy your juice throughout the year .
