Carrot juice for the winter at home. How to Make Carrot Juice Save Carrot Juice

Nature is the main source of strength, health and inspiration for man. Perhaps that is why vegetable and fruit juices occupy a strong leading position in the menu and diet. Carrot juice is also popular, especially home-made. Properly brewed natural carrot drink is rich in carotene, vitamins, calcium and antioxidants. There are a lot of options for how to make homemade vitamin juice; various assorted carrots with vegetables and fruits are also prepared.

Properly brewed natural carrot drink is rich in carotene, vitamins, calcium and antioxidants.

You can make vitamin juice from carrots for the winter from ripe vegetables with or without sugar. Most housewives prefer such a drink with pulp, from a juicer.

In order to prepare a fortified drink with pulp, you will need the following ingredients:

kilogram of carrots;
liter of 10% sugar syrup.

Before you start preparing the carrot drink itself, you should take care of preparing glass containers in advance: wash thoroughly and steam sterilize.

Root crops are soaked for some time in cold water, washed with a brush and peeled off. Grind with a shredder.
The crushed mass is diluted with half a glass of water, sent to a small fire, stewed until the mass is completely softened.
The resulting puree is passed through a juicer, and then whipped with a mixer.
Sugar syrup is added to the air puree, heated with continuous stirring to a boil and boiled for 8 minutes.
Hot juice is poured into sterile containers, after which the jars should be rolled up.

If the hostess wishes to prepare unsweetened and healthy vegetable juice from carrots, sugar syrup is not added, they simply dilute the puree with water and boil for about 10 minutes.

Pumpkin-carrot juice for the winter without a juicer (video)

How to squeeze carrot juice without a juicer

A vitamin drink from fresh root crops can be squeezed out without a special juicer. The recipe for making this juice is simple, you just need to stock up on fresh vegetables.

In order to preserve this juice without a special household appliance, you should prepare the ingredients:

kilogram of carrots;
10% sugar syrup;
lemon acid.

The preparation of a carotene homogenized drink from fresh root crops begins with the preparation of clean sterile containers.

A vitamin drink from fresh root crops can be squeezed without a special juicer

How to do:

Root crops are soaked in cold water for several hours, washed and peeled, cut into medium slices.
Grind root vegetables in mashed potatoes with a meat grinder, ready mix transfer to a clean enameled dish.
Squeeze fresh juice from the finished puree, dilute it with sugar syrup in a ratio of 1: 1, add a little citric acid.
The finished drink is heated to a hot state, filtered through several layers of gauze, poured into ready-made containers, sterilized for a quarter of an hour and rolled up.

Pasteurization of this product is necessary for subsequent long-term storage. You can store the drink in a cool dark place.

How to make pumpkin-carrot juice

One of the ideal combinations of carrots in juice is a mixture of pumpkin and root vegetables. This drink not only enriches the body with vitamins and useful trace elements, but will increase the overall tone and stimulate the immune system.

The main ingredients of Natural Vitamin Vegetable Platter are:

500 grams of pumpkin;
500 grams of carrots;
200 grams of sugar;
a couple of lemons.

One of the ideal combinations of carrots in juice is a mixture of pumpkin and root vegetables.

In order to preserve the pumpkin vitamin mix, containers are prepared in advance: they are thoroughly washed and pasteurized over steam.

The pumpkin is washed and peeled, cut into small cubes and passed through a meat grinder. Squeeze the juice from the obtained fresh puree.
Root crops are thoroughly washed and peeled, chopped into small slices and ground through a meat grinder. Natural juice is squeezed out of fresh puree through clean gauze.
Juice is squeezed out of lemons, mixed with pumpkin-carrot mixture, sugar syrup is added.
The drink is brought to a boil with continuous stirring, boiled for 5 minutes, re-filtered through a double layer of gauze.
Re-boil, pour it into sterile containers and immediately roll up.

For storage, this vegetable mix is best sent to a cool and dark place. From the squeeze of carrots, you can bake carrots or carrot cookies.

How to make carrot-apple juice: a step by step recipe

You can make a fortified healthy drink from root crops by adding an apple. Apple-carrot mix is prepared at home, the drink has a pleasant taste and natural aroma, so sugar is usually not added to it.

An apple and carrot mixed drink is prepared from the following ingredients:

5 kilograms of apples;
one and a half kilograms of carrots.

You can make a fortified healthy drink from root crops by adding an apple

Cooking sequence:

Apples are thoroughly washed, peeled and passed through a juicer.
Washed and peeled root crops are crushed, and juice is also squeezed using a juicer.
Both types of juices are filtered through a double layer of clean gauze, the resulting mixture is poured into an enamel bowl, sent to the fire and heated to a hot state.
Pour the drink into prepared containers, roll up.

After cooling, the drink is sent to a cool place.

How to make carrot juice in a blender

A vitamin and healthy drink from root vegetables can also be prepared in a blender. Such juice belongs to the category of fresh juices, it will take a little time to prepare it.

You can make healthy juice from the following ingredients:

kilogram of carrots;
half a liter of liquid;
50 milliliters of orange juice.

A vitamin and healthy drink from root vegetables can also be prepared in a blender

The sequence of preparation of vitamin nutritional fresh juice:

Root crops are washed, peeled and crushed.
Send small vegetable cubes to a blender, grind them to a puree state.
Pure water is added to the vegetable puree, the drink is infused for half an hour, filtered through a sieve.
Mix the resulting fresh juice with orange juice, add a couple of drops of olive oil to it.

Such a drink should be drunk immediately after preparation, while all vitamins and useful trace elements are preserved in it.

Gooseberry juice with carrots

You can properly prepare juice from root crops with the addition of not only vegetables and fruits, but also berries. A drink made from root vegetables and cranberries, sea buckthorn or gooseberries is a success. Such mixtures are characterized by a high content of vitamins and trace elements.

In order to prepare juice from root vegetables and gooseberries with pulp, stock up on ingredients:

kilogram of carrots;
kilogram of gooseberries;
700 grams of sugar.

Step by step cooking recipe:

Root crops are thoroughly washed, cleaned and crushed. The puree is steamed in a small amount of water until soft, rubbed through a sieve.
Gooseberries are kneaded, diluted with water so that it covers the berries, steamed over low heat, rubbed through a sieve.
Two types of puree are mixed, sugar is added and mixed.
The finished puree is transferred to prepared sterile containers, sent for sterilization. Pasteurize the juice for 20 minutes, roll up.

How to make carrot juice (video)

Carrot juice is the juice richest in vitamin A and mass beneficial vitamins, microelements, irreplaceable substances. I will not waste time listing them, I would rather talk about its medicinal properties.

heals the whole body as a whole;
raises immunity;
cleans all environments and systems;
fights infertility;
is a source of calcium;
has pronounced anti-cancer properties;
has no equal in increasing the strength and energy of a person;
for breastfeeding mothers, it is a means of improving the quality of milk and the health of the baby.

Often diseases of the intestines, liver, infertility, dry skin, eye diseases, dermatitis are the result of a lack of those nutrients that are found in carrot juice.

How to drink carrot juice. The amount of juice that you can drink per day ranges from 0.5 to 2 liters. It depends on the state of your body and age.

For example: juice components cleanse the liver by dissolving plugs in the hepatic ducts. In this case, a huge amount of slag is formed, with which the kidneys and intestines cannot immediately cope. Slags rush into the lymph to get out through the skin. And the skin at the time of cleansing the body may have a yellowish color, which then disappears. Therefore, the amount of carrot juice consumed is determined individually.

Remember, friends, that all juices (including carrot juice) begin to lose their usefulness within 15 minutes after preparation. Therefore, it is better to cook them before use and not store them for a long time.

Leading nutritionists strongly advise diluting juices by half with water, not to use them in their pure form. Drinking carrot juice should be with a small amount of fat - vegetable oil, sour cream. Since its most useful components are fat-soluble.

fresh carrot juice

To prepare fresh juice at home, carrots are taken with a high content of carotene - a bright red color, as in the first photo.
If possible, keep carrots in fresh, juice is best prepared before drinking.
1.5-2 kg of carrots are consumed per 1 liter of juice, and from the cake you get delicious meatballs or a casserole.

Carrot juice for the winter

To harvest carrot juice for the winter, vegetables should be thoroughly washed with a brush, scrape off the top layer, squeeze the juice in a juicer.
The resulting juice can, if desired, be slightly salted, or acidified with citric acid or lemon juice.
Pour into jars and sterilize in a boiling water bath. Sterilization duration: jars of 0.5 liters - 30 minutes; 1 liter - 45 minutes. Then the banks are clogged.

Preparation of carrot juice with pulp and sugar for the winter

Recipe 1

Thoroughly wash the carrots with a brush, peel, wash under running water. Then grate on a coarse grater or shredder.
To the resulting mass, you need to add water at the rate of half a glass per 1 kg of carrots. Put on low heat and simmer until done.
Next, the stewed carrots should be passed through a juicer several times and beat with a mixer.
To the resulting homogenized puree, add 10% sugar syrup at the rate of a liter per liter.
With thorough stirring, the mixture should be heated to a boil, holding for 5-8 minutes.
Jars or bottles are prepared in advance - they are heated or scalded. Pour juice into them, immediately cork.

Recipe 2

Boil carrots in their skins.
Without letting it cool down, peel, pour 10% sugar syrup at the rate of 100-150 ml per 1 liter of carrot mass, additionally chop with a mixer and quickly heat to a boil.
Boil for an hour, immediately pour into bottles or jars and close hermetically.

Carrot and apple juice

To enrich the composition and taste, you can prepare juice from carrots with apples. How to do it? See video recipe.

When drinking carrot juice, it should be borne in mind that in its glass the content of provitamin A reaches approximately 30 mg, which exceeds daily requirement person in this vitamin. Therefore, the dose of its use must be determined with the help of a doctor (or nutritionist), so as not to harm yourself.

Do you want to live long and healthy, friends? Harvest according to the above recipes and drink carrot juice. And if you have harvested a large crop of vegetables on your hacienda, it will not wither, will not disappear. Store it properly - as a canned juice - and consume all year round. Look at recipes on how to prepare bell pepper lecho or gooseberry juice for the winter.

The best recipes for harvesting carrot juice for the winter at home

Most gardeners strive to conserve as much of their crop as possible. All this is due to the fact that, subject to technological process it is possible to preserve the beneficial properties of vitamin-rich foods for a long time. In this case, it is required to consider how carrot juice is preserved for the coming winter in accordance with popular recipes.

Preparing carrots

To prepare a tasty and nutritious composition, you need to approach the preparation of the main ingredient accordingly. Let us consider in more detail which carrots are recommended to use:

Special attention is paid to the color of carrots - for a rich taste, you need to choose bright orange vegetables.
It is recommended to select fruits of medium size, as they have the most intense taste.
You should select those fruits that are fully ripe, otherwise the juice will not contain a large amount of vitamins.
To prepare juice, it is necessary to thoroughly rinse and dry the vegetables, while not cutting off the top layer.
To remove the top layer, you need to use a sharp knife (you need to carefully scrape off the surface).

After cleaning, it is necessary to thoroughly rinse the products again to completely separate them from the rough upper skin. The top layer of carrots needs to be scraped off, not cut off, as this allows you to save the main part of the peel, which in its composition has a large amount of keratin and nutrients.

The subtleties of technology

Considering the chosen cooking option, it should be remembered that there are a number of technological subtleties that will allow you to prepare a nutritious and tasty composition, while not losing vitamins and nutrients.

With a juicer

After the ripe fruits of carrots are prepared, you need to do the following:

chop the fruit (1 kilogram), and then send it to the juicer;
everything is poured into a glass container and infused for 40 minutes;
it is recommended, for taste, to add zest from citrus fruits;
after insisting, it is required to strain the contents through cheesecloth;
To reduce the concentration, a small amount of water is added to the juice.

Carrot juice for the winter - recipes and preparation

While it is warm outside and the sun is shining, we rejoice in the warmth and do not think that winter will come and it will become frosty and cold outside the windows. Summer and early autumn are rich in fruits and vegetables, but in winter, there is an acute shortage of vitamins. However, if we take care of conservation in summer and autumn and prepare a drink from ripe fruits or vegetables in advance, this will brighten up our winter days and give us strength and mood.

When preserving fruit and vegetable juices, you need to take into account a number of features of the vegetables and fruits themselves and adhere to their layout, based on your tastes. For example, if you suffer from an upset stomach, then preserving carrot juice with apple juice will do you little good.

To determine the benefits that vegetables and fruits can bring, you need to know what substances and vitamins they contain.

Vitamin A, which is a lot in a pumpkin, fish oil, carrots, sweet peppers and fermented milk products, participates in the synthesis of proteins, improves vision and liver function, and normalizes metabolism.

In orange, avocado, bananas, parsley, walnuts, various cereals and cereals contain vitamin B. It is involved in the normalization of the digestive, cardiovascular and nervous systems.

Vitamin C found in oranges, tomatoes, apples, peaches and apricots. It is involved in the metabolic processes of the body and prevents the development of tumor cells.

Parsley, nettle and dairy products contain vitamin D, which promotes bone growth by depositing calcium in them. It is formed under the influence of sunlight from provitamins, which enter the body from plants.

Vitamin E is present in parsley and cereals. It helps to restore the reproductive and immune systems of the body.

Vitamin PP found in carrots and tomatoes. It contributes to the normalization of cholesterol in the blood, and also restores the work of the heart and blood circulation in the body.

So, from which fruits and vegetables the juice will be preserved, the decision has been made. Now you need to decide how to do it: by pasteurization or hot filling. The pasteurization method implies heating to a boil and its further pasteurization in jars, and the hot filling method is boiling the juice with further bottling into jars and closing them.

It should also be borne in mind that carrot juice is of two types: in the form of puree, that is, with pulp, and in its pure form. It will also depend on what you choose to make it - a blender or a juicer. Nutritionists have come to the conclusion that juice with pulp is more beneficial for the body, as it contains a lot of fiber.

With the pasteurization method, selected vegetables and fruits should be skipped through a blender or juicer. If the puree is too thick, then with the help of gauze or a strainer you need to get rid of the pulp and, adding a little water, bring the resulting juice to a boil, and then pour it into sterilized jars and pasteurize for 10-15 minutes. Then remove the jars from the water, roll up the lids and store them in the pantry.

The hot filling method is now popular as it takes less time to make the juice. With this method, vegetables and fruits are passed through a blender or juicer and, if necessary, they are cleaned of pulp. Now water and sugar are added to the pure carrot drink. This mass is boiled for 5-10 minutes, and then poured into sterilized jars and rolled up with lids. If the fruit for preservation is sour, then more sugar is added.

Useful properties of homemade carrot juice

Carrot is herbaceous plant meaning to kindle, warm. Origin of this plant considered Afghanistan. Carrots were brought to Europe in X-XIII centuries. In the 17th century, Dutch breeders developed a variety of modern orange carrots.

This vegetable is based on beta-carotene, which gives it a red-orange color. In the liver, as a result of oxidative cleavage, it turns into vitamin A (retinol).

A large amount of vitamin A is found in sweet peppers, carrots, pumpkins, green onions, parsley, rose hips, sea buckthorn, peaches, apricots, as well as in beef liver and fish oil.

Vitamin A is involved in the reduction-oxidation processes of the body and the normalization of metabolism. By regulating protein synthesis, it gives growth to nerve cells and slows down the aging process.

beta carotene synthesizes visual pigment, and thus restores the retina and vision.

Carrots are used in the preparation of various dishes and salads, but the consumption of this vegetable in a concentrated form, i.e. in the form of juice, brings the greatest benefit.

In modern medicine, more and more widespread are medicines in the form of extracts from various plants. Therefore, concentrated carrot juice with the addition of other vegetable juices is the best remedy for prevention various diseases and strengthening of the whole organism.

So, earlier we talked about useful properties carrots, and now let's go directly to the recipes for making homemade carrot juice from this vegetable.

Making carrot juice for the winter at home

Recipe 1

liquid - 1 l
carrot - 1 kg
loose sugar - 1-2 tbsp. l.

First, wash the carrots, cut into pieces and pass through a blender. Now add half a liter of water to the resulting puree and boil for several minutes until the carrots soften.

We will make syrup from the remaining water and sugar, that is, boil them for about 5 minutes. For taste, you can add a little lemon, tangerine or orange juice. Then add the syrup to the carrot puree and boil everything for 5-10 minutes. Pour the resulting homemade carrot drink into sterile jars and roll up the lids.

Recipe 2

liquid - 1 l
carrot - 1 kg
pumpkins - 1 kg
loose sugar - 2-3 tbsp. l.

We take carrots and pumpkin, peel and cut into pieces. Now we pass the vegetables through the juicer.

If we get pure juice, then add sugar, water to it and cook for 5-10 minutes. After such heat treatment, we pour it into sterile jars and roll them up with lids.

If we got vegetable puree from carrots and pumpkins, then add a little water to it and bring to a boil so that the vegetables soften. We cool the resulting juice, and then filter it through a sieve or gauze, that is, we clean it from the pulp.

Now, diluting it with water and sugar to the desired concentration, boil it again for 5-10 minutes. After that, pour into jars and roll up the lid. Everything is ready for further storage and use.

Carrot juice for the winter through a juicer

Recipe 1. Carrot juice with pasteurization

Wash and peel carrots with orange, and then pass through a juicer or blender. We take water, add sugar there and pour it into the resulting puree.

Bring the puree to a boil, but do not boil, and pour into jars for pasteurization. We pasteurize for 10-15 minutes, after which we roll up the jars, wrap them in a blanket and give time to cool.

Recipe 2. A simple way to harvest carrot juice for the winter

carrot - 1 kg
liquid - 1 l
loose sugar - 1-2 tbsp. l.

First, peel and wash the carrots. Now we pass it through a blender or juicer. If you get juice, then add water and sugar to it and boil it for 5-10 minutes.

In the event that carrots turn out to be puree, then add water with sugar to it, and filter the resulting mass through a sieve or gauze. Bring the juice to a boil and boil for 5-10 minutes. The proportions of water and carrot puree depend on what density and concentration of juice you want to end up with.

In conclusion, pour the juice into sterile jars, cork them and give time to cool. Now the carrot drink is ready for further storage and consumption.

Carrot juice for the winter without a juicer

Recipe 1

liquid - 1 l
carrots - 2 kg
loose sugar - 2-3 tbsp. l.
lemon - ½ part

We take carrots, peel and wash. We rub it on a grater or pass it through a meat grinder. We will also pre-sterilize jars and lids.

Now we get rid of the cake by squeezing the juice with gauze. Add sugar, lemon, water to pure juice and put on fire.

Boil the carrot drink for 5-10 minutes and pour into sterilized jars. We roll up the banks, turn them over and give time to cool. You can also add various vegetables or fruits to carrots.

Recipe 2. Juice from carrots and pumpkins without a juicer

carrot - 1 kg
pumpkin - 1 kg
liquid - 0.5 l
loose sugar - 3-4 tbsp. l.

We take carrots and pumpkins, wash and clean them. Now three of them on a grater or pass through a meat grinder, pour water and boil for 5-10 minutes until softened.

Now let's squeeze the vegetables through cheesecloth or sieve. Throw out the cake, and add sugar, a little lemon or orange to the resulting juice. Bring the juice to a boil and boil for a few minutes. Provided that the jars are already sterilized, pour the drink into them and roll up the lids. All homemade drink is ready for storage and consumption.

How to make carrot juice for the winter at home, options for preparing a mixture of juices

Among the conservation reserves, every housewife will definitely have at least a few jars of juice. What kind of juice it will be depends on culinary preferences. Absolutely all juices are useful because they contain natural vitamins. And everyone can close carrot juice for the winter at home, because there are no particular difficulties in this.

Preservation methods

Carrot juice can be preserved in the following ways:

Hot spill.
Pasteurization (or sterilization).

When using the hot pouring method, heat the juice well, strain and re-put on fire. After the juice boils, let it boil for a couple of minutes, pour into pre-sterilized glass containers and roll up. Turn juice jars upside down and wrap.

The pasteurization method is different in that carrot juice cannot be allowed to boil - it is only heated, and 2 times. After the first heating, the juice is given time to cool. And after the second - pour it into jars to the very top so that there is no void under the lid, and sterilize for 20 minutes.

Delicious carrot juice for the winter at home will turn out only when using fresh, ripe (not overripe) vegetables. Fruit must be free from pest damage and cracks. Wash the carrots well, peel and remove the hard part.

To make carrot juice use:

Carrot juice sterilized

Most often, carrot juice is obtained using a juicer, and if it was not on the farm, the juice can also be "extracted" using a meat grinder and a press. To make carrot juice for the winter, obtained from a juicer, you will need carrots and sugar (to taste).

Pass the peeled carrots through a juicer and let the resulting juice settle.
Strain the settled carrot juice with cheesecloth into a saucepan.
Turn on a slow fire and heat the strained juice well, not letting it boil. do this twice.
Add sugar, stir and pour into jars.
Sterilize jars of juice for 30 minutes and then roll up.

Carrot juice with pulp

With the help of a mixer, you can cook very delicious juice with pulp. This recipe for making carrot juice for the winter is different from classic way conservation in that it contains water.

carrots - 2.5 kg;
water - 2 l;
sugar - 200 g.

Wash, peel and chop well-ripe vegetables with a blender (you can use a coarse grater instead of a blender).
Add water (a little) to the chopped carrots and cook until the vegetables are easily pierced with a fork. Remove the foam formed during cooking.
Cool the prepared carrot gruel a little and beat with a mixer.
Separately, prepare a syrup of sugar and water (100 g per 1 liter). Pour it into the carrot pulp and let it cook for another 5 minutes.
Pour into containers (sterilized), cork.
Leave to cool.

Keep carrot juice in a dark place for no more than a year.

Carrot juice prepared in a juicer

If you need to prepare natural carrot juice for the winter, you can do it in a juicer. But it must be taken into account that since the juice prepared in this way has a high concentration, it is better to dilute it with water before use. As mentioned above, the juice will turn out to be absolutely natural, since only carrots are taken for its preparation.

Wash juicer before use hot water, boil the hose.
Pour water into the base and bring to a boil.
Next, put the sliced \u200b\u200bcarrots and close the juice cooker. Cover the hose.
It takes 30 to 70 minutes to make juice.
Pour hot juice into jars and close.

Juice mix

To dilute the taste of carrot juice and make it less intense, you can mix it with other vegetables or fruits. Carrot-apple juice is very tasty. And the carrot-beet mixture is just a vitamin cocktail for raising hemoglobin. When drinking juice, it is allowed to dilute it with water to eliminate the sharp taste.

Carrot apple juice

Ingredients:

carrots - 1 kg;
apples - 3 kg;
sugar - 1 tbsp.

Peel apples and carrots, scroll through a juicer.
Pour both juices into a saucepan, add sugar.
Bring the mixed juice to a boil and let it simmer for 5 minutes.
Turn off the fire, pour the juice into sterilized jars and roll up.

Carrot-beet juice

Ingredients:

carrots - 1 kg;
beets - 1 kg (a little less, but not more);
sugar - to taste.

Peel and twist the beets and carrots through a meat grinder or juicer.
Mix juices and add some sugar.
Bring the mixture to a boil and simmer gently for 4 minutes.
Pour into glass containers, roll up.

Carrot-beetroot-apple juice in a blend - video

Diet carrot-pumpkin juice

Carrots also promote weight loss. On the basis of carrot juice, mixtures are prepared with which excess weight goes faster. Such juices are consumed both fresh and canned, preferably in the morning on an empty stomach in courses of 10 days. These include carrot and pumpkin juice.

Ingredients:

carrots - 1 kg;
pumpkin - 1 kg;
sugar - 150 g;
water - 1 tbsp.;
citric acid - 10 g.

Grind vegetables (carrots - on a grater, pumpkin - finely chopped).
Put the carrots and pumpkin in a saucepan, add water and cook until soft.
Grind the prepared vegetables using a sieve until smooth.
Pour the resulting mixture back into the saucepan, bring to a boil.
Pour in sugar citric acid and cook for 5 minutes, reducing the heat.
Pour the finished juice into pre-sterilized glass containers and roll up.

It is worth taking into account that, despite the benefits they bring, there are restrictions on the intake of carrot juice. So, you can’t drink juice all the time, otherwise you may experience pain in the head, stool disorders, even vomiting.

Unlimited intake of carrot juice causes changes in the color of the skin (yellowing).

It is better to take carrot juice as a snack between breakfast, lunch and dinner. Drink in small courses with interruptions, and immediately before drinking, add a few drops of olive or vegetable oil or a little sour cream to a glass of juice. This will help the juice to be better absorbed and give away its vitamins.

Pumpkin-carrot juice through a juicer - video

Carrot juice with orange and melon - video

carrot juice - healthiest drink, containing a large number beta-carotene, which is transformed into vitamin A in the human body. There are many recipes for making this drink at home: some cooking methods allow you to get a freshly squeezed drink, while others save it for the winter.

Carrot juice is the healthiest drink

by the most the easy way getting a drink from carrots at home is to prepare it with a juicer. In order to get a delicious fresh juice, you need to choose the right root crop: carrots should be large and fresh.

To prepare 1 glass of drink, you will need about 3-4 root crops. Each of them should be thoroughly washed, peeled and rinsed again under running water.
Next, the carrots are rubbed on a coarse grater.
The grated mass moves to the juicer, the device turns on.

In order to enjoy the drink, carrot juice just needs to be poured into a glass.

How to make carrot juice at home (video)

Preparing a drink by hand

If there is no juicer, you can squeeze the vitamin drink with your own hands, for this you need to follow the step-by-step technology:

Juicy seasonal carrots are washed with a brush, peeled, rubbed on a fine grater.
The resulting pulp is folded onto a gauze napkin folded in 5 layers.
A bag is formed from a napkin, with the help of pressure on which carrot juice is squeezed out.

To determine the benefits that vegetables and fruits can bring, you need to know what substances and vitamins they contain.

Vitamin A, which is abundant in pumpkin, fish oil, carrots, sweet peppers and sour-milk products, is involved in protein synthesis, improves eyesight and liver function, and normalizes metabolism.

Orange, avocado, bananas, parsley, walnuts, various cereals and cereals contain vitamin B. It is involved in the normalization of the digestive, cardiovascular and nervous systems.

Vitamin C found in oranges, tomatoes, apples, peaches and apricots. It is involved in the metabolic processes of the body and prevents the development of tumor cells.

Vitamin E is present in parsley and cereals. It helps to restore the reproductive and immune systems of the body.

Vitamin PP found in carrots and tomatoes. It contributes to the normalization of cholesterol in the blood, and also restores the work of the heart and blood circulation in the body.

Useful properties of homemade carrot juice

Carrot is a herbaceous plant that has the meaning of kindling, warming. Origin of this plant considered Afghanistan. Carrots were brought to Europe in the 10th-13th centuries. In the 17th century, Dutch breeders developed a variety of modern orange carrots.

This vegetable is based on beta-carotene, which gives it a red-orange color. In the liver, as a result of oxidative cleavage, it turns into vitamin A (retinol).

A large amount of vitamin A is found in sweet peppers, carrots, pumpkins, green onions, parsley, rose hips, sea buckthorn, peaches, apricots, as well as in beef liver and fish oil.

beta carotene synthesizes visual pigment, and thus restores the retina and vision.

Carrots are used in the preparation of various dishes and salads, but the consumption of this vegetable in a concentrated form, i.e. in the form of juice, brings the greatest benefit.

In modern medicine, medicines in the form of extracts from various plants are becoming more widespread. Therefore, concentrated carrot juice with the addition of other vegetable juices is the best way to prevent various diseases and strengthen the whole body.

So, earlier we talked about the beneficial properties of carrots, and now let's go directly to the recipes for making homemade carrot juice from this vegetable.

Making carrot juice for the winter at home

Recipe 1

liquid - 1 l
carrot - 1 kg
loose sugar - 1-2 tbsp. l.

First, wash the carrots, cut into pieces and pass through a blender. Now add half a liter of water to the resulting puree and boil for several minutes until the carrots soften.

Recipe 2

liquid - 1 l
carrot - 1 kg
pumpkins - 1 kg
loose sugar - 2-3 tbsp. l.

We take carrots and pumpkin, peel and cut into pieces. Now we pass the vegetables through the juicer.

If we get pure juice, then add sugar, water to it and cook for 5-10 minutes. After such heat treatment, we pour it into sterile jars and roll them up with lids.

Now, diluting it with water and sugar to the desired concentration, boil it again for 5-10 minutes. After that, pour into jars and roll up the lid. Everything is ready for further storage and use.

Carrot juice for the winter through a juicer

Recipe 1. Carrot juice with pasteurization

Wash and peel carrots with orange, and then pass through a juicer or blender. We take water, add sugar there and pour it into the resulting puree.

Bring the puree to a boil, but do not boil, and pour into jars for pasteurization. We pasteurize for 10-15 minutes, after which we roll up the jars, wrap them in a blanket and give time to cool.

Recipe 2. A simple way to harvest carrot juice for the winter

carrot - 1 kg
liquid - 1 l
loose sugar - 1-2 tbsp. l.

First, peel and wash the carrots. Now we pass it through a blender or juicer. If you get juice, then add water and sugar to it and boil it for 5-10 minutes.

In conclusion, pour the juice into sterile jars, cork them and give time to cool. Now the carrot drink is ready for further storage and consumption.

Carrot juice for the winter without a juicer

Recipe 1

liquid - 1 l
carrots - 2 kg
loose sugar - 2-3 tbsp. l.
lemon - ½ part

We take carrots, peel and wash. We rub it on a grater or pass it through a meat grinder. We will also pre-sterilize jars and lids.

Now we get rid of the cake by squeezing the juice with gauze. Add sugar, lemon, water to pure juice and put on fire.

Boil the carrot drink for 5-10 minutes and pour into sterilized jars. We roll up the banks, turn them over and give time to cool. You can also add various vegetables or fruits to carrots.

Recipe 2. Juice from carrots and pumpkins without a juicer

carrot - 1 kg
pumpkin - 1 kg
liquid - 0.5 l
loose sugar - 3-4 tbsp. l.

We take carrots and pumpkins, wash and clean them. Now three of them on a grater or pass through a meat grinder, pour water and boil for 5-10 minutes until softened.