Apple - carrot - juice: Peel, quarter and core the apples, peel the carrots and cut into small pieces. Boil both in about 2 liters of water for an hour. Puree the cooked fruit and carrots with a hand blender or chopper, no large pieces should be left behind.
Now bring 8 liters of water to the boil. When the water gets hot, add the sugar and the juice of 2 lemons. When the water is boiling, add the pureed fruit with the water it was boiling in. You should make sure that this is 10 liters of liquid and that you can`t do that in a small saucepan. Everything together now has to cook for 15-20 minutes.
You should wash the bottles for the juice and heat them in the oven to 110-120 degrees, as you have to pour the hot juice directly into the bottles.
When the juice is ready, you take the bottles out of the oven one by one, fill them with the juice (up to the edge of the bottle), then you have to close them immediately. Let rest until the juice is cold, then store in a cool and dark place.
Since the bottles are closed immediately when they are still boiling hot, a vacuum is created when they cool down, which means that the juice can be kept for a long time.
You can also use pears or apricots, but always in combination with the carrots. The apricot and carrot juice is sweeter than the apple and carrot juice, but both are very refreshing. Also ideal for children, my son loves the apple and carrot juice. Haven`t tried the pear and carrot juice yet, but it should be good too.
Ingredients
Print Recipe
Pin Recipe