Tag Archives: juice

Apple Juice

apple-tree-photo-d-stewartIt’s been a good year for our apple trees. They grow near the house, in the fields and woods. More apples than the deer can eat. Different kinds – red, yellow, crab and not. Why couldn’t I make apple juice, I wondered. Cook and strain, just like I did for rhubarb juice. I googled and, yep, you can.

Apple Juice

apple-bins-photo-d-stewartI halved the small apples and quartered large ones. Smaller pieces cook faster and it also lets you better see parts that are bad or wormy. I didn’t peel them or cut the cores out.

Put cut apples in a large pot and add water. After some trial and error, I found about a third as much water as apples gave the right strength of juice. So for 16 cups of cut-up apples, add 5-6 cups water.

apples-cooking-photo-d-stewartCook until apples are soft, about 15 to 30 minutes, depending on the quantity and the apples.

Line a sieve or colander (plastic, enamel or stainless steel) with 3-4 layers of cheesecloth, dampen it. Then sit it in a bowl or pot that fits so that there is clearance for the liquid to drain. Have two more containers nearby – you’ll likely need them in the next step.

Carefully pour the liquid and apples into the strainer. Your bowl will soon fill because the juice will drain through quickly. Move the colander over to your spare bowl with one hand and, with the other hand, pour the juice into another bowl or jug.

straining-apples-photo-d-stewartKeep doing that until all the apples and liquid are in the colander. Leave that to drain. Take another colander or sieve, put cheesecloth in it and strain the juice several more times from one bowl to the other. You’ll see a bit of apple pulp in the bottom. Rinse the cheesecloth, and repeat.

If your apples are sweet enough to eat, I doubt you’ll need to add sugar. Taste the juice while it’s still hot to see. Be careful, add only a bit at a time.

You can freeze it in plastic bottles or can it in sealing jars. You can likely make it as a concentrate by using less water.

Is it worth it?

apple juice photo d stewartIf you have the apples anyway, it’s worth doing. But if I had to buy them, I don’t think I would. The juice is a bit cloudy. Maybe a finer mesh sieve or a jelly bag. Maybe a juicer. But that’s just aesthetics. The juice tastes good.

See also my Apple Jelly. Or see how to make Rhubarb Juice and Rhubarb Jelly. It’s the same process, just with or without gelling or added pectin.

Rhubarb Juice

glass of rhubarb juiceLast summer, looking at my still flourishing rhubarb patch, a friend said “We used to make pies and jam and then made the rest into rhubarb juice.” Really? This had never crossed my mind. Just cook it down a bit and strain it, she said. So I did. It’s wonderful, like pink lemonade only better.

Cut then cook in stainless steel

Cut washed rhubarb stalks into 1″ pieces and put them in a large stainless steel stock pot. I did 16 cups of chopped rhubarb at a time.

rhubarb-in-potI added water to more than cover the rhubarb and cooked it on medium heat until it softened, about 30 mins. Then I added sugar, 2 cups to start. The amount depends on how sweet you want the juice. Cook the rhubarb another 20 mins until completely soft. Taste the juice and add more sugar if you like. I added about another half cup. Add sugar when the juice is hot so it will dissolve.

While it cooked, I lined a big colander with 3 layers of cheesecloth, overhanging the edges. Use stainless steel, plastic or enamel. Rhubarb will discolour, and be discoloured by, some metals.

Drain in stainless steel or plastic

rhubarb-in-cheeseclothPut the colander on the rim of a deep pot or bowl, so it has clearance to drain. Carefully pour the rhubarb and water in it. Let sit until fully drained. Skim foam off the top of the juice.

Bottle

juice-bottlePour the juice into clean bottles. I used 1.89 litre plastic store-bought juice bottles and filled about two and a half per batch.

It freezes well. Don’t fill the bottle right to the top so it has room to expand. You can also bottle the juice in sealer-lid jars. Here is how to do that. This recipe is for a concentrate. You add water when you want to drink it. Some recipes call for zest (grated rind) of lemon or orange, added while the rhubarb is cooking.