How to make carrot juice
Products
Carrots - 1 kilogram
Sugar - to taste from 50 to 100 grams
How to make carrot juice for the winter
1. Thoroughly rinse the carrots by brushing off the soil.
2. Cut off the sharp tip and the greenish back from the carrots.
3. Peel the carrots by cutting or scraping off the skin with a thin layer using a sharp knife.
4. Cut the carrots into cubes about 2 centimeters thick so that they fit in the juicer.
5. Pass the carrot pieces through a juicer, discard the cake, and let the juice stand for 15-20 minutes to form a sediment.
6. Strain the settled juice through two salt gauze or a sieve.
7. Pour the filtered carrot juice into an enamel container, place on the stove over medium heat.
8. Heat the juice to a temperature of 85 degrees, you can determine it with a kitchen thermometer or by the bubbles that appear on the surface, but do not bring it to a boil.
9. Pour sugar into the carrot juice, stir.
10. Remove the container with juice from the burner and immediately pour into dry glass jars, filling them up to the neck, so that 1 centimeter remains to the edge.
11. Dip cans of juice and lids for them into a wide metal saucepan, fill it with warm water until it reaches the middle of the cans.
12. Place the saucepan over medium heat, wait to boil over medium heat.
13. Keep jars in boiling water for 30 minutes.
14. Remove the cans and lids from the boiling water, seal them with lids.
15. Turn the jars upside down, cover with a warm blanket, and hold until cool.
Fusofacts
- Nutritionists advise not to remove the pulp from fresh carrot juice, as in the juice with pulp, in addition to vitamins, pectin and fiber are present. They help the stomach and intestines to function stably.- Do not abuse freshly squeezed carrot juice. The orange plant pigment beta-carotene in carrot juice can strain the liver, resulting in a yellowish skin color. It is recommended to drink no more than 500 milliliters of carrot juice per day, but half a glass is enough to get a portion of the necessary vitamins. At the same time, boiled carrot juice is easier to digest than fresh, so you can drink it daily in unlimited quantities.
- Due to the high content of vitamins, carrot juice is useful for adults and children to enhance immunity. Doctors recommend using it regularly for people with diseases of the liver, kidneys, heart, blood vessels. The orange pigment beta-carotene in carrots improves vision. Carrot juice is contraindicated for exacerbation of ulcers and gastritis.
- To improve the taste, sugar, honey can be added to carrot juice, mixed with apple, pumpkin juice. If you add half a teaspoon of any vegetable oil - olive, grape, linseed to carrot juice, it is better absorbed.
- When preparing carrot juice, you cannot use metal dishes, enameled ones are best.