Preparation

1

Step 1

Clear apple juice (steamed)

2

Step 2

Wash the apples thoroughly and drain them. Quarter the fruit, remove the stems, flower base and brown spots. Fill the fruit into the fruit basket of the juice extractor insert and sprinkle the sugar in layers in between. Pour the water into the preserving pot. Insert the juicer insert. Heat the water in the preserving pot and as soon as it boils, set it to “juicing” for 75 minutes.

3

Step 3

Fill the collected juice into the bottles while it is still hot. Seal with preserving rings, glass lids and clips and heat at 90°C for 30 minutes in a water bath to preserve.

4

Step 4

Naturally cloudy apple juice (cold pressed)

5

Step 5

Wash the apples thoroughly and drain well. Quarter the fruit, remove the stems, flower base and brown spots. Press the fruit through the mill and layer the chopped mass into the fruit press. Juice the mixture thoroughly and collect the juice. Filter through a sieve lined with a strainer cloth as often as desired. Sweeten with sugar to taste. Fill into the bottles. Seal with rubber rings, glass lids and clips and heat in 90°C water for 30 minutes to preserve.

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 5.0 kg Apples
  • 150.0- 250.0 g Sugar
  • 5.0 l Water