Ingredients:
For 6 three-liter jars:
4-5 buckets of apples
Sugar to taste
Citric acid to taste (add if the apples are sweet)
Apple season is just around the corner — this recipe will come in handy. The apples can be picked or even fallen from the tree. The variety doesn’t matter much; it will only affect the flavor and aroma of the juice.
Wash the apples and cut them into 4-6 pieces (depending on size). Do not core the apples. Put the apple pieces into a 40-liter pot along with the skins, cores, and seeds.
Bring water to a strong boil in a separate 20-liter container. Remove the container from the heat, then pour the boiling water over the apples. Cover the pot tightly with a lid. Wrap the pot in a blanket and let it steep overnight.
On the second day, strain the juice through cheesecloth. Add sugar to taste. The amount of sugar depends on the variety of apples—use more for sour apples than for sweet ones. Heat the juice slightly to dissolve the sugar completely, but do not boil it. Add a little citric acid if the apples are very sweet; if the apples are sour, skip the citric acid. Adjust the amount to taste.
Pour the juice into pre-prepared jars. Sterilize and seal them. The yield is six three-liter jars (approximately 18-20 liters of juice).
Use the same method to make apple-carrot juice. Cut the apples and steep them as described above. Separately, prepare the carrot juice: wash a bucket of carrots, peel them, and run them through a juicer. Add about 400 ml of carrot juice to each jar and fill the rest with apple juice. Sterilize the jars in the same way.
Have two strong helpers ready to lift the 40-liter pot and help strain the juice.
