Different ways to juice fruit
A distinction is made between cold and hot juicing. With cold juicing, the fruits retain their vitamins and nutrients, the juice can only be kept in the refrigerator for a few days.
Hot juicing takes place in a saucepan or steam extractor. The juice can be kept for a long time, but has lost some of its vitamins and nutrients as a result of the heat.
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Juice the fruit cold
Here you process the fruits raw with the centrifugal juicer or the juicer. The fruit required is washed, cleaned and, if necessary, chopped up.
The centrifuge juicer
He chops the fruit with a grater, the juice is extracted by spinning and transported through a fine sieve into a collecting container. The leftovers remain in the pulp container.
The fruit is crushed using juicing screws or a pressure plate so that the juice comes out. This juicer is suitable for juicing soft fruit. It is also possible to juice solid fruit, but it must first be cut into small pieces.
Juice the fruit while hot
The simplest method here is the saucepan. Fill a large saucepan with a little water, add the cleaned and chopped fruit and heat the whole thing. As soon as the water boils, the heat is reduced. After about half an hour, the fruit is overcooked to pulp and the juice can be obtained as follows:
- Puree the pulp.
- Hang a fine-mesh sieve in a second saucepan and line it with a cheesecloth or dry cloth.
- Add the fruit pulp and put the lid on.
- Let it drain overnight.
The next day, you can squeeze the cloth manually to get the remaining juice. The juice can be kept in the refrigerator for about three days.
Juicing with the steam extractor
There are several pots on top of each other. Water is boiled at the very bottom and the steam reaches the top of the fruit container. 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 kettle.
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How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
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