Make Delicious Fruit Juice Yourself

At harvest time in the fall, there is often so much fruit that it is difficult to use it all up before it spoils. A good way to use fruit is to make fruit juice, which can be bottled all winter.

Different ways to juice fruit

A distinction is made between cold and hot juicing. With cold juicing, the fruits retain their vitamins and nutrients, and the juice can only be stored in the refrigerator for a few days.
Hot juicing takes place in a saucepan or steam extractor. The juice is about one

Juice fruit cold

Here you process the fruit raw with the centrifugal juicer or the juicer. The required fruit is washed, cleaned, and, if necessary, chopped up.

The centrifugal juicer

It crushes the fruit with a grating disc, the juice is removed by centrifuging and conveyed through a fine sieve into a collection container. The leftovers remain in the pomace container.

The Juicer

The fruit is crushed using juicing screws or a pressure plate so that the juice escapes. This juicer is suitable for juicing soft fruit. Juicing solid fruit is also possible, but it must first be cut into small pieces.

Juice hot fruit

The cooking pot is the simplest method here. Fill a large saucepan with a little water, add the cleaned and chopped fruit, and heat it all up. As soon as the water boils, the heat is reduced. After about half an hour, the fruit has boiled down to a pulp and the juice can be obtained as follows:

  1. Puree the puree.
  2. In a second pot, hang a fine-mesh strainer and line it with a cheesecloth or drying cloth.
  3. Add the fruit puree and put the lid on.
  4. Let the whole thing drain overnight.

The other day, you can manually squeeze the cloth to extract the remaining juice. The juice will keep in the fridge for about three days.

Juicing with the steam juicer

There are several pots on top of each other. Water is boiled at the very bottom, the steam reaches the fruit container at the top. He lets the fruits burst, their juice comes out. The hot juice can be filled directly into sterile bottles via a drain tube on the boiler.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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