Grape juice from Isabella for the winter - 2 recipes

Categories: Juices

Some are afraid to store grape juice for the winter due to the fact that it is poorly stored and very often turns into wine vinegar. This, of course, is also a necessary product in the kitchen, which will replace expensive balsamic vinegar, but it is clearly not needed in such quantities. There are rules for preparing grape juice so that it stores well, and they must be followed. Let's look at 2 recipes on how to prepare grape juice for the winter from Isabella grapes.

Ingredients: grape, water, sugar
Time to bookmark: Autumn

Content

1 Natural juice from “Isabella” for the winter
2 Isabella grape juice with sugar

Natural juice from “Isabella” for the winter

The juice most often turns sour because there were mistakes at the initial stage of preparing the grapes. To wash away yeast bacteria from the berries that cause fermentation of the juice, the berries need to be thoroughly washed, and then rinsed again. It is important.

Pick the berries from the bunches, discarding any rotten ones. If they just wilt and look like raisins, that’s okay. The main thing is that there is no mold or rot.

Place the grapes in a deep saucepan. It is better to use a stainless steel or enameled pan, but in no case aluminum.

Crush the berries with a wooden masher. You can wear rubber gloves and crush the berries with your hands. You have received pulp that needs to be heated to release even more juice from the dense pulp of the berry.

Place the pan on the stove and turn the heat to very low. Heat the pulp, but under no circumstances bring it to a boil.When the juice begins to “steam”, remove the pan from the heat and wait until the pulp has cooled.

Drain the juice and squeeze the pulp thoroughly through cheesecloth or a sieve. Let the juice stand for a while in a cool place, but no more than 4 hours, then very carefully pour it back into the pan. There will be sediment at the bottom, try not to stir it.

Sterilize the bottles and place the juice on the stove. The tricky part of cooking is keeping it from boiling, but getting it hot enough to kill the bacteria. If you don’t have a lot of juice and you have suitable containers, it is better to pasteurize the juice in a water bath.

When you have heated the juice and see that it is about to boil, reduce the heat to low and start pouring the juice into bottles. Jars and lids must be absolutely sterile. Cover the jars with lids and turn them over to cool naturally.

As soon as the juice has cooled, transfer it to a cool place where the ambient temperature does not exceed +10 degrees.

Isabella grape juice with sugar

Pure juice from Isabella has too strong a taste, and children will not drink such juice. But if you dilute it with water and sugar, the harshness will go away, but the aroma will remain.

Recommended proportions:

3 parts grapes;
1 part water;
50 grams of sugar for every liter of water.

Wash and sort the grapes as in the recipe above. Next, you should grind the grapes in a meat grinder or through a juicer. In this case, the juice will acquire a certain tartness due to the crushed seeds, but this is a pleasant tartness and is also of great benefit.

Squeeze out the juice thoroughly using a press and pour it into a saucepan. Add the required amount of water, sugar and cook the juice over medium heat for 20-25 minutes.

Pour grape juice into sterilized bottles and seal with lids.Turn them over and wrap them up. After the juice has cooled, transfer it to a cool place, and do not be afraid that it will turn sour.

Did you know that you can make not only juice from grapes, but also jam? See recipe making grape jam with seeds.

See also: video recipe for preparing grape juice