Carrot juice for the winter - vitamins all year round: homemade recipe

Categories: Juices

Carrot juice is rightfully considered a vitamin bomb and one of the healthiest vegetable juices. In winter, when the body's vitamin reserves are depleted, hair becomes dull, and nails become brittle, carrot juice will save the situation. Freshly squeezed carrot juice is considered the healthiest, but alas, sometimes you have to sacrifice a small part of the vitamins in order to maintain your body all year round and preserve carrot juice for the winter.

Ingredients: lemon, carrot, sugar
Time to bookmark: Autumn

The most difficult thing about making carrot juice for the winter is squeezing the juice. Carrots are incredibly hard and you can't just stick them in a juicer. You will only ruin the equipment. There are some secrets that allow you to squeeze carrot juice to a drop, although this is a rather labor-intensive process and takes some time.

To make carrot juice, choose carrots that are large, bright, and smooth. Wash it with a brush and scrape off the peel. There is no need to cut off the skin, because this is a loss of carrots, and therefore vitamins.

If you have a blender, you're in luck. Cut the carrots into pieces and grind them into pulp.

If you don't have a blender, use a regular grater. It takes a long time, but there will be more juice.

Now, you can pour the carrot “porridge” into the juicer and squeeze out the juice. There will be a little pulp, but it's not scary.

Pour the carrot juice into a saucepan and add sugar at the rate of 50 grams of sugar per liter of juice. To improve the taste, you can add lemon juice to taste.The pulp can be left for cooking carrot jam, this is an original and very tasty jam.

Place the pan with carrot juice on the fire and heat it to a temperature of 80-85 degrees, but do not boil. Keep an eye on this and stir. This process is called “pasteurization” and at this stage, 5 minutes of pasteurization is enough.

Prepare jars or bottles in which the juice will be stored in winter. Wash them with baking soda and bake them in the oven. This will allow them to dry and sterilize.

Pour the juice into hot jars and immediately seal them with a seaming wrench. The main enemy of seaming is sudden changes in temperature, remember this.

Place a folded kitchen towel in the bottom of a deep, wide saucepan and place the rolled-up cans of juice in the saucepan. Carefully fill the jars with hot water until the water almost reaches the lids and place the pan on the stove. After boiling, pasteurize the carrot juice for 15 minutes if these are liter jars, and 40 minutes if these are three liter bottles.