Homemade fresh cherry juice: juicing cherries

Homemade fresh cherry juice: juicing cherries

Obstacles before enjoying cherry: stones and cherry vinegar flies

Once the cherries are off the tree, nothing stands in the way of enjoying the fruit, right? The maggots of the cherry vinegar fly, which like to eat their way through the flesh around the cherry pit, are an unpleasant problem. If you have not covered the tree in time, there is a high probability that you will discover small holes in some cherries that indicate a maggot infestation.

But you don't need to worry: even if you eat the little white maggots or juice infested cherries, you have no health risks to worry about. How careful you should be when sorting out the cherries depends on your tolerance for small animals in your food. Many are of the opinion: Better a little worm than lots of pesticides!

As with any stone fruit, the preparation of the cherries before processing is quite time-consuming: The pitting of the small fruits involves lots of red splatters and laborious manual work with a knife or stoner. If you want to juice cherries, you can skip this step if you are using a steam juicer. This saves you a lot of time and nerves. All other juicing methods require you to core the cherries.

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  • Harvest cherries at the right time
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Juicing methods for cherries

By far the most recommended method for juicing cherries is to use a steam juicer. It takes significantly less time than all other types of juicing, as the cherries do not have to be pitted.

  1. Put the washed cherries with seeds in the fruit basket of the steam juicer. You can add sugar to the cherries if you want.
  2. Fill the bottom pot with a little water, place the juice container on it and the fruit basket over it.
  3. With the lid closed, the steam extractor has to be on the stove for an hour.
  4. The finished, hot cherry juice then flows through the pouring tube into prepared containers and can be kept for several months without further boiling.

You can also boil the cherries in a saucepan with a little water. However, it is much easier for you to pass the fruit through a sieve if you have pitted the cherries before cooking. You should also filter the cherry juice obtained through a cloth and reheat it in order to fill it hot and thus make it durable.

If you want to preserve as many of the cherry's vital substances as possible and do not plan to store the juice, you should cold-juice your cherries. A juicer and a centrifugal juicer are suitable for this. You must also remove the stone from the cherries when using these electrical devices. You should drink the finished juice immediately, as it spoils quickly.