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, so I hope this recipe comes 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 the size of the apples). There’s no need to core them. Cut the apples into a 40-liter pot along with the skins, cores, and seeds.
Next, boil water in a separate 20-liter container. Make sure the water is boiling well. Remove it from the heat and pour the boiling water over the apples. Cover tightly with a lid. Wrap it 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—more sugar is needed for sour apples than for sweet ones. Heat the juice slightly to dissolve the sugar completely, but do not boil it. You can also add a bit of citric acid if the apples are sweet. I had sour apples, so I didn’t add any. Adjust the amount to your taste.
Pour the juice into pre-prepared jars. Sterilize and seal them. The yield is 6 three-liter jars (approximately 18-20 liters of juice).
I used the same method to make apple-carrot juice. I cut the apples and steeped them as described above. Separately, prepare the carrot juice. For this, wash a bucket of carrots, peel them, and run them through a juicer. Add the carrot juice to each jar (about 400 ml of carrot juice and the rest apple juice). Sterilize in the same way.
Also, keep in mind that you’ll need two strong helpers to lift the 40-liter pot and strain the juice.