Strawberry juice for the winter - a summer drink for the winter: a recipe for making it at home
Strawberry juice is sometimes made in the summer, but it is considered unnecessary to prepare it for the winter, processing excess berries into jams and preserves. I must say that this is in vain. After all, juice has the same amount of vitamins and beneficial microelements as fresh strawberries, which means it is healthier than jam, which is filled with a lot of sugar and boiled for many hours.
Try to make strawberry juice for the winter, and you will immediately feel the breath of summer, which does not happen when tasting jam.
Sort the berries, wash them, and remove the stems. It’s better to rinse in a colander so that the strawberries don’t pick up water while you’re cleaning them.
When using a juicer, as a rule, strawberry juice turns out to be practically inedible. It is overcooked and completely loses its taste and aroma. Therefore, it is better to use the manual method of preparing strawberry juice.
Grind the berries with a blender, juicer, or meat grinder. In this case it doesn't matter, because in any case it will be more like strawberry puree. Of course, you can leave it like that, but it’s better to make two treats at once instead of one.
Strain the juice through a fine sieve or cloth. Pour the juice into a saucepan, and use the remaining pulp to make marshmallow, or marmalade.
Some of the strawberry juice can be frozen and the rest canned for the winter.
Add sugar at the rate of 100 grams of sugar per 1 liter of juice and so that the juice does not turn sour, it must be pasteurized.
Heat the juice over very low heat until almost boiling, but do not let it boil. This is not a big deal, but the flavor of the strawberry juice will disappear.
Pasteurize the juice for at least 10 minutes, then pour it into prepared clean bottles/jars, seal the lids, and repeat pasteurization with the jars closed.
Place the sealed jars of hot juice in a wide-bottomed saucepan. Place the jars in it and place rags so that they do not dangle. Pour hot water into the pan, up to the lids, and time it from the moment it boils. For half-liter jars, 15 minutes of pasteurization is enough; for liter jars, 20-25 minutes are needed.
Remove the jars from the pan, place them in a drawer, and cover with a warm blanket until they cool completely.
Store strawberry juice in a cool place, and check your preparations from time to time. If you notice that the juice has begun to ferment, digest it and make strawberry syrup. It will certainly last a year or two.
Watch the video to see how to make strawberry juice very quickly and easily:
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