Homemade Carrot Juice for Winter
Bright, wholesome, full of vitamins, and made with a juicer! At home, you can put up carrot juice for the winter in a few different ways. If you don't have the right kitchen equipment, use cheesecloth or a strainer. The key to this recipe is juicy carrots!
Cooking method
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Step 1:
How do you make carrot juice for the winter? The amounts listed are enough for 4 pint (half-liter) jars of carrot juice — get them ready ahead of time. Wash the vegetables well first, especially the lemon, since we use it with the peel on. Peel the carrots.
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Step 2:
Preheat the oven. Place the jars and lids in the oven to sterilize at 212°F (100°C) for 20 minutes, necks facing down. Screw-on lids can go in the oven too. If your lids have rubber gaskets, boil them in water for 10 minutes instead.
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Step 3:
Run the peeled carrots and the whole lemon (remove any seeds) through a juicer.
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Step 4:
Pour the juice into an enameled, glass, or stainless-steel pot, stir in the water, and set the pot on the stove.
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Step 5:
Add the sugar to the juice and stir.
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Step 6:
Bring the carrot juice to a boil on the stove. Then lower the heat and let it boil for 5 minutes.
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Step 7:
Once the foam that forms during cooking has subsided, turn off the heat.
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Step 8:
Pour the hot carrot juice into the sterile jars right away and seal tightly with sterile lids. Fill the jars all the way to the top, leaving no empty space.
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Step 9:
Turn the hot jars upside down and leave them to cool completely. Store the canned carrot juice at room temperature in a dark spot, away from sunlight.
- Lemon is the best choice for preserving carrot juice, but citric acid works too. You can also can the juice straight, with no added water, acid, or sugar — it'll taste very sweet. No juicer? Here's another way: grate the carrots (the finer the better) or purée them in a blender, then squeeze the juice out of the pulp through a few layers of cheesecloth. The most important thing is to use very juicy carrots.
- Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
- To make sure your summer harvest sees you through the whole cold season, read up on the basic rules, secrets, and tricks for putting food up for the winter.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
