How to make carrot juice
Products Carrots – 1 kilogram Sugar – to taste from 50 to 100 grams How to make carrot juice for the winter1. Rinse the carrots thoroughly, brushing off the ground. 2. Cut off the sharp tip and the back greenish part of the carrot. 3. Peel the carrots, using a sharp knife, cutting or scraping the peel in a thin layer. 4. Cut the carrots into cubes about 2 centimeters thick so that they fit in the juicer. 5. Pass the carrot slices through the juicer, discard the pulp, and let the juice stand for 15-20 minutes to form a precipitate. 6. Strain the settled juice through two gauze salts 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 carrot juice, stir. ten. Remove the juice container from the burner and immediately pour into dry glass jars, filling them to the neck so that 1 centimeter remains to the edge. 11. Dip the juice jars and lids into a wide metal saucepan, fill it with warm water so that it reaches the middle of the jars. 12. Place the saucepan over medium heat, wait until it boils over medium heat. 13. Keep jars in boiling water for 30 minutes. 14. Remove jars and lids from boiling water, seal tightly with lids. 15. Turn the jars upside down, cover with a warm blanket, hold until cool. wait for it to boil over medium heat. 13. Keep jars in boiling water for 30 minutes. 14. Remove jars and lids from boiling water, seal tightly with lids. 15. Turn the jars upside down, cover with a warm blanket, hold until cool. wait for it to boil over medium heat. 13. Keep jars in boiling water for 30 minutes. 14. Remove jars and lids from boiling water, seal tightly with lids. 15. Turn the jars upside down, cover with a warm blanket, hold until cool.
Tasty Facts
– Nutritionists advise not to remove the pulp from fresh carrot juice, since in juice with pulp, in addition to vitamins, there are pectin substances and fiber. They help the stomach and intestines to function stably. – Freshly squeezed carrot juice should not be abused. The orange plant pigment beta-carotene in carrot juice can stress the liver, resulting in yellowish skin. 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 absorbed more easily than fresh juice, so you can drink it daily in unlimited quantities. – Carrot juice due to the high content of vitamins is useful for adults and children to increase immunity. Doctors recommend regular use of it for people with diseases of the liver, kidneys, heart, blood vessels. The orange pigment beta-carotene found in carrots improves eyesight. Carrot juice is contraindicated in exacerbation of ulcers and gastritis. – To improve the taste in carrot juice, you can add sugar, honey, mix it with apple, pumpkin juice. If you add half a teaspoon of any vegetable oil – olive, grape, linseed – to carrot juice, it will be better absorbed. – When preparing carrot juice, you can not use metal utensils, enameled ones are best. If you add half a teaspoon of any vegetable oil – olive, grape, linseed – to carrot juice, it will be better absorbed. – When preparing carrot juice, you can not use metal utensils, enameled ones are best. If you add half a teaspoon of any vegetable oil – olive, grape, linseed – to carrot juice, it will be better absorbed. – When preparing carrot juice, you can not use metal utensils, enameled ones are best.