The Content Of The Article:
- Juicing apples with the fruit press
- Cold saponification with centrifuges
If the garden produces large quantities of ripe apples in the autumn, the timely recycling quickly becomes a problem - it simply takes too long to process the many applesauce fruits or to cook them in slices. Only perfectly healthy apples without pressure points are suitable for storage - but where to go with the whole fall fruit and the worm-eaten fruits? The solution is simple: juicing! Incidentally, some of the best apple varieties for juice production are 'Gravensteiner', 'Boskoop', 'Jakob Lebel' and the 'Danziger Kantapfel'.
The processing of apples to juice also has the great advantage that you do not have to peel them before. Even small wormholes and bruises are no problem, depending on the juicing method. In the following sections, we will introduce you to the most important techniques for juicing apples.
A roll collector is suitable for the back-friendly reading of fallen fruits such as apples, quinces or pears. He is rolled over the fruits and holds them gently
The Topfentsaftung is - depending on the size of the pot - only for smaller amounts Fallobst. One has to wash the apples first, cut them into pieces and cut out the rotten spots and the wormholes of the codling moth. The shell and core are not removed. Put the apples in a saucepan and pour them just with enough water to keep them from burning. The heat destroys the cell tissue of the fruit and makes it easier for the stored juice to run out.
Once all pieces of fruit are soft-boiled, fill the contents of the pot in a sieve, which has previously been laid out with a thin cloth diaper or a towel. The dripping juice begins with a metal bucket or porcelain bowl. Plastic containers should only be used if they are heat-resistant. As long as you just let the juice run, it stays clear. If you press it out of the filter cloth, even small fruit particles pass through - they make the juice cloudy, but also give it a lot of flavor. A disadvantage of Topfentsaftung is that the juice is not quite pure, but diluted with a little water. In addition, he keeps without further heat treatment in the refrigerator only for a few days. If you want to preserve it, you have to boil it again and then put it in clean, hermetically sealed bottles. By reheating, however, lost more vitamins and flavorings.
A steam extractor is a special device for juicing fruit. It consists of a water pot, a fruit attachment, a collection container for the juice including a closable drain pipe and a lid that closes the container well. The apples are prepared as in the Topfentsaftung and fills them in the perforated fruit basket. Then pour water into the pot, assemble the device, seal it with the lid and bring the water on the stove to a boil. Important: Only put so many fruits in the fruit basket that the lid closes the steam extractor well, otherwise escaping with the steam important flavors. For very sour apples, sprinkle a few tablespoons of sugar over the crushed fruit. This increases the juice yield and completes the aroma of the apple juice.
Apples and other fruits can be processed in the steam juicer to fine juice
Once the water boils, the juicing process begins, which takes around an hour for apples. What is important is a constant, not too high steam temperature. High-quality juicers have a built-in heating coil and the steam temperature can be precisely controlled via a thermostat. The steam rises through a small passage in the collecting container in the attached fruit basket and dissolves the juice out of the fruit cells. This flows into the collecting container and can be tapped via the attached hose.
After one hour of cooking, leave the closed juicer with the stove off for a few minutes rest, there is still some juice dripping into the receptacle. Then you fill the apple juice over the dispensing tube directly into the still hot boiled bottles and closes them immediately airtight. Never let the cleaned bottles cool down too long, because the hot juice will make the glass jump otherwise. The directly bottled juice is germ-free and long-lasting without reheating. Tip: If you want natural cloudy juice, you can simply squeeze the cooked fruit mash with a potato masher at the end of the cooking time.
Juicing apples with the fruit press
The cold juicing has three major advantages: All the vitamins and nutrients contained in the juice are retained, you can save time consuming large amounts of apples and the fresh juice does not have the typical "cooking taste" of the two methods mentioned above.
The fruit chopper (left) processes up to 500 kilograms of fruit per hour and is thus also suitable for professionals. Under pressure flows from small chopped fruits delicious juice. With its 18-liter basket, the fruit press (right) made of stainless steel is large enough to juice apples in a manageable time and without electricity
In order to juice apples cold, a certain technical application is needed: A special fruit chopper is recommended, as the fruits should be crushed as much as possible before pressing. In addition, you need a mechanical juicer, with which you can exert a high pressure and process larger portions at once. The apples are best washed in a pan before pressing and then the fouling is roughly removed. Wormholes can be ignored if they are not gone. Then you chop the fruit, beat the mash caught in a bowl into a sturdy cotton cloth and place it in the fruit press. Depending on the model, the fruits are now either mechanically or electrically pressed together so much that the juice collects in the collecting collar and then runs through a side outlet directly into a bucket. If necessary, you can then filter it again with a cotton cloth.
The freshly bottled juice does not last long in the fridge. If you want to conserve it, you can either fill the cold juice in clean ironing bottles with rubber seal and then boil in a water bath, or heat it in a large pot and then fill hot in sterilized bottles. The first method has the advantage that you do not have to cook the juice, which comes very close to the taste. A brief heating to 80 degrees is usually sufficient to kill all microorganisms.
Cold saponification with centrifuges
It is quite easy to juice apples with electric centrifuges. The devices grate the cleaned fruits and throw the juice out of the mash in a fast rotating strainer basket. It is caught in the outer juice container and can then be drunk or preserved freshly as after cold pressing.