Peach juice for the winter - recipe with pulp without pasteurization

The good thing about peaches is that there is virtually no waste when producing the juice. They throw away only the seeds and very thin skin, and everything else goes into use.

Peaches are sweet enough that there is no need to add sugar when preparing them, unless you want to play it safe and use sugar as a preservative.

Wash the peaches and dry them with a towel. You don’t have to do this, but peach fuzz sometimes causes allergies in overly sensitive people. You can use the same peeling method as when preparing peach puree, for baby food, however, this is not necessary.

Cut the peach in half and remove the pit.

Now, using a juicer, extract the juice. Only skins and small fibers will remain in the waste, and all the pulp will go into juice.

Peach juice is not afraid of boiling, and you can boil it, but no more than 10 minutes, and over very low heat. Otherwise, the liquid will boil away and you will get a thick puree rather than juice. If desired, you can dilute the peach juice apple, carrot, or any other juice without pulp.

Before bottling the juice, jars or bottles must be sterilized and heated. Heat them in the oven and pour the juice into them while they are still hot. Immediately seal the lids, turn the jars upside down, and cover with a warm blanket. This will replace pasteurization and kill off bacteria if any remain.

The juice from peaches is somewhat capricious and it is better to store it at a temperature no higher than 15 degrees in a dry and dark room. If you open a can of juice, it is advisable to drink it before tomorrow, or boil it again. Although, peach juice never stagnates on the shelves. After all, it is so delicious.

How to make juice from peaches if you don't have a juicer? Watch the video: