Juice in an Autoclave
To prepare juice in an autoclave at home, you need a minimal number of ingredients and actions: the ability to sterilize conveniently greatly simplifies the canning process, saves time, and allows you to store the finished products for a long time safely.
How to Prepare Juice in an Autoclave
Sterilization of juice in an autoclave involves thermal treatment, during which non-thermostable microflora is killed and the number of microorganisms is reduced to a level that cannot spoil the product under storage conditions up to 30 degrees Celsius. Therefore, canned goods are safe to consume with a guarantee of full safety. Standard sterilization temperature ranges are from 100 to 105 degrees Celsius.
How to make juice in an autoclave? Sterilized juice is a product that maintains its nutritional value, organoleptic properties, vitamins, and microelements throughout the storage period. This applies to all types of juices: vegetable, fruit, and berry. Sterilization without an autoclave at home is a complex process that requires a lot of time and actions. A compact device solves this problem and allows you to preserve juices in glass containers with a capacity of 0.2-1 liters or sealed with metal lids. The average sterilization time for juice in an autoclave at 100 degrees Celsius is 15-20 minutes.
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Apple Juice Recipe in an Autoclave
To prepare apple juice in an autoclave at home, you need a minimal number of ingredients:
- apples - 5 kg;
- sugar - up to 200 g;
- lemon - 1 pc.
The best varieties for juice are sweet. They can be combined with sour-sweet ones. It is not necessary to name the varieties as they differ by region. Carefully select apples, wash them, and remove the core (a special tool can be used for this). Removing seeds is mandatory, as they can cause fermentation of the juice. Cut the fruits and put them into a juicer.
Lemon is needed to prevent the product from darkening. Just squeeze it into the juice at a rate of ¼ lemon per 1 liter of product. However, the foam formed during squeezing should be removed immediately. The pomace created after making the juice can be used for fruit puree, pastille, or pancakes.
Taste the juice you’ve prepared—it might turn out that the natural sweetness of the apples is enough, and you don’t need to add sugar. If the acidity is too strong, you can add just a little sugar. Before pouring the juice into jars, it’s better to warm it up (but not bring it to a boil). Pour the juice into containers, leaving about 1.5 cm from the top of the jar. Seal the jars tightly before placing them in the autoclave. Sterilize the jars with the juice in the autoclave for the appropriate time, then let them cool down before removing them. The finished product can be stored for about 2 years.
Important: The apple juice made this way is very concentrated. Therefore, it is perfectly fine to dilute it with purified or boiled water before consumption. This is especially relevant for people prone to heartburn, gastritis, and other stomach issues.
Recipes for Pumpkin Juice in the Autoclave
You can prepare pumpkin juice using two recipes. The first is the standard one: pumpkin in the autoclave with sugar syrup. For this, you will need the following ingredients:
- Pumpkin - 7 kg;
- Sugar syrup (300 g / 1 l water) - 4 l;
- Lemon acid - 1 tsp.
Peel the pumpkin, cut it into slices, and bake in the oven until soft. Then pass it through a sieve, add the sugar syrup and lemon acid, and mix well. Pour the resulting mixture into jars, seal them, and place them in the autoclave for sterilization.
To make pumpkin juice in the autoclave with sugar, use a juice extractor to squeeze juice from the peeled pumpkin, add 1 cup of sugar to each liter of juice, pour into jars, seal, and start sterilization in the autoclave. There is another method of preparation. For this, you will need the following ingredients:
- Pumpkin - 7 kg;
- Water - 4 l;
- Sugar - 4 kg;
- Lemon acid - 1 tsp.
Peel the pumpkin, cut it into cubes, and pour water over it (1 cup of water per 1 kg of product). Cook on low heat until soft. Then blend the pumpkin or pass it through a sieve. Prepare the sugar syrup, mix it with the obtained juice, pour into jars, seal, and sterilize in the autoclave.
Plum Compote in the Autoclave
The classic recipe for compote in the autoclave is considered the simplest. For this, you will need:
- Plums - 1.5 kg;
- Water - 3.5 l;
- Sugar - 800 g.
Carefully select the plums, removing any damaged, too young, or overripe fruits, as well as leaves, branches, and other debris. Wash the selected fruits thoroughly. Then, you can proceed to prepare the syrup: mix water and sugar in a pot and place it over low heat, stirring constantly. The syrup is ready when the mixture becomes homogeneous and contains no solid particles.
Evenly distribute the washed plums into jars, pour hot sugar syrup over them (leave about 1.5 cm from the lids), seal the jars. Place the jars in the autoclave and begin pasteurization.
Compotes in the autoclave are best prepared using the pasteurization mode: this is thermal treatment at a temperature up to 100 degrees Celsius. Usually, this is 80 degrees Celsius. The processing time ranges from 80 to 110 minutes. Following this principle and the recipe provided, you can also prepare apple compote: for sour varieties, you can keep the specified sugar proportion in the syrup, for sweet varieties, make the syrup less concentrated.
The recipes provided should give you a clear idea of how to prepare juice in the autoclave quickly, easily, and with perfect results. All you need is a high-quality and safe autoclave that is easy to use at home. Our company manufactures such models using reliable steel grades and industrial technologies. Make your preserves quickly and effortlessly with our equipment.
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