How to make apple juice concentrate for freezing
Apples have been loved for thousands of years for their sweet flesh and crunchy texture. Apple juice, as well, has been revered for the vital anti-oxidants and nutrients it contains, and is often a means of giving vitamins to young children.
However, apple juice concentrate often has extra sweetness added, which is not healthy. Making your own concentrate at home from unsweetened apple juice is a way of knowing what is in your juice as well as making the concentrate more affordable.
Slice the apples into small chunks.
Place the chopped apples in the large pan. Add enough water to add a liquid layer of about 6.5 mm (1/4 inch).
Place the pan on the hob and bring it to the boil.
Reduce the heat to a simmer. Cook the apples for 10 to 20 minutes, or until they have broken down completely and become a mush. Stir continuously to ensure the apples do not burn.
Place the sieve over a large bowl. Pour the apple mixture into the sieve.
Let the juice drip from the sieve for about 20 minutes.
Press out the remaining moisture from the apples in the sieve.
If the juice is not concentrated enough, place it back in the pan on the hob and simmer it until reduced by half.
Cool the juice for an hour, or until lukewarm.
Pour the juice into the freezer containers, filling them only three-quarters full to allow enough room for the liquid to expand when frozen.
- Cloudy or clear apple juice can be used for making concentrate, and both have a variety of nutrients. However, cloudy apple juice has more anti-oxidants and is the healthier choice overall.
- If you want a sweet juice, add sugar to the apples while they boil, to taste.
- To reconstitute the juice, remove it from the freezer and allow it to thaw completely. Add an equal amount of water to the concentrate and combine them thoroughly.
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