Carrot Juice for Winter
Carrot juice is good to drink any time of year — and winter is no exception!
Varvara
Recipe author
Carrot Juice for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 0 %
0 g
Carbohydrates 88 %
7 g
33 kcal
GI:
100
/
0
/
0
- I might get pelted with rotten tomatoes for this, since carrots are available year-round and you can juice them anytime — fresh juice being healthier, the argument goes. But sometimes there's neither a carrot nor a juicer to be found, which is why home cooks occasionally put up carrot juice for the winter. Since this is more about storage than everyday eating, you'll want to handle it carefully and mind the details of this deceptively simple recipe. Use young, fresh — but fully mature — carrots. Wash them thoroughly, peel them, and extract the juice with a press, juicer, or food processor. Important: don't use metal vessels! Let the juice settle, draw it off the sediment, and strain it through 2–3 layers of cheesecloth. Pour it into a pot and heat it to 176–185°F (80–85°C), then immediately pour it into prepared bottles or jars. Leave headspace — about 1¼–1½ inches (3–3.5 cm) for bottles and ½ inch (1.5 cm) for jars. Seal them and sterilize at 226°F (108°C) for 30 minutes. To reach that temperature, add salt to the sterilizing water — 400 g per 1 liter. Clamp the corks and lids with extra clips so they don't blow off during sterilizing. Serve carrot juice to kids and adults alike, especially anyone with kidney, liver, or cardiovascular conditions. It's usually taken with sugar, honey, or lemon juice — and mixed with apple juice it's twice as good for you, and twice as tasty.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
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