How to make carrot juice for the winter at home

How to make carrot juice

Not just any carrot is suitable for making delicious juice. Choose fresh, juicy fruits with bright orange flesh. Dry carrots are not suitable for making juice. It is also undesirable to use vegetables that are too large; it is better to choose medium carrots. The fact is that large carrots are less sweet, in addition, they accumulate harmful substances that are used to treat agricultural land.

The selected carrots must be washed and then peeled. It is better to peel using a vegetable peeler, as this device cuts off a very thin layer of skin. You can also scrape the carrots with a sharp knife. The peeled carrots need to be washed again. After which you can start making juice.

Interesting facts: in some European countries, carrots are officially recognized as a fruit. The fact is that the Portuguese make not only juice from carrots, but also jam, and according to European standards, jam is not made from vegetables.

Preparing carrots

To prepare a tasty and nutritious composition, you need to approach the preparation of the main ingredient accordingly. Let's take a closer look at which carrots are recommended to use:

1. Special attention is paid to the color of carrots - for a rich taste you need to choose bright orange vegetables.
2. It is recommended to select medium-sized fruits, as they have the richest taste.
3. You should select those fruits that are fully ripe, otherwise the juice will not contain a large amount of vitamins.
4. To prepare juice, you need to thoroughly wash and dry the vegetables, but do not cut off the top layer.
5. To remove the top layer, you need to use a sharp knife (you need to carefully scrape the surface).

After cleaning, it is necessary to thoroughly rinse the produce again to completely separate it from the rough outer skin. The top layer of carrots needs to be scraped, and not cut, as this allows you to preserve the main part of the peel, which contains a large amount of keratin and nutrients.

Carrot juice for the winter (through a juicer)

The easiest way to make carrot juice is to run the root vegetables through a juicer.

• 1 kg carrots;
• 200 gr. cold boiled water;
• 100 gr. Sahara;
• 2 gr. citric acid.

We pass the peeled and well-washed carrots through a juicer. We pour the resulting juice into a jar and let it sit for about 40 minutes. Then take a sieve or colander and line it with boiled gauze, folded in half. Strain the juice through cheesecloth.

The juice turns out to be quite concentrated, so it is recommended to dilute it with cold boiled water. Pour the diluted juice into a saucepan, put it on the fire and bring to a boil. Reduce heat greatly and simmer the juice for 8 minutes. Under no circumstances should the liquid boil violently. Then add sugar and citric acid to the juice.

Advice! Do not pour all the sugar into the juice at once; add it in parts, adjusting the amount to your taste.

We continue to keep the juice on the fire until the sugar crystals are completely dissolved. Then pour it into still hot sterilized jars. Cover with boiled lids. Sterilize the juice in boiling water for 25 minutes (1 liter jars). Then close it tightly.

How and with what you can squeeze juice

A regular grater with small holes is especially useful when you need to squeeze out very little carrot juice. You will also need clean gauze folded in several layers.

Peeled carrots should be grated on a fine grater. Place the crushed mass in cheesecloth, form a kind of little bag and squeeze.

To prepare for the winter, when you will need much more juice, you can use a meat grinder, equipped with the finest grate. The steps are simple. You need to scroll the vegetables, then squeeze out the juice through gauze folded in 3-4 layers.

A blender (food processor) is also suitable for preparing large quantities of carrot drink. Actions step by step:

1. Washed and peeled vegetables should be cut into small pieces of arbitrary shape and placed in the bowl of the device. When a blender (combine) works with solid products, it is better to always add another 2-3 tablespoons of water (cooled, boiled or filtered).
2. After grinding at maximum speed, all that remains is to strain the mass. This must be done in any case, even if, at first glance, the texture of the drink seems uniform. Large pieces may still occur.

If, after chopping, you need to squeeze the juice out of a large amount of grated carrots, then you should build a small press for this:

1. Place a colander over a suitable container.
2. Cover it with gauze, place the carrot mixture in it, and wrap the edges of the fabric.
3. Place a jar filled with water on it. If you don’t like the idea, then instead of an improvised press, to speed up the process, press on the puree with a culinary spatula.

After squeezing, a lot of cake remains. It can be used as a pie filling or in carrot pancakes, muffins and other baked goods, or sautéed (fried in oil) and added to soup.

Carrot juice in a juicer

You can prepare carrot juice in a juicer; in this case, heat treatment is used rather than pressing. The big advantage of this method is that the juicer prepares the juice itself; constant human presence is not required.

Carrots must be washed, peeled and cut into pieces. Wash the juice cooker with hot water, put the bottom pan on the fire, and place the juice collector on it. We put the hose on the juice collector pipe and secure it with a clamp. Place a basket filled with chopped carrots on top. Cover the structure with a lid and turn on the heat.

As soon as the water in the lower container boils, juice will begin to release. During the cooking process there is no need to interfere with anything or add fruit. We place a jar under the drain pipe where the juice will drain. The jar must first be sterilized. As soon as the jar is filled, immediately seal it with a lid.

Methods for obtaining carrot juice and preservation methods

There are several ways to prepare juice from carrots for the winter and methods of preservation. You can get a carrot drink using various methods. The most common of them:

1. Using a meat grinder. This method is considered very labor-intensive. It takes a significant amount of time, because you have to grind the vegetables in a meat grinder manually.
2. Mechanical juicer. To get juice from carrots, you need to twist them using an auger.
3. Electric juicer. Spinning at this time is carried out automatically. The cook only needs to put carrots into the device.

There are 2 main methods of canning juice made from carrots for the winter:

1. Hot spill. In the presented version, it is necessary to heat the juice to a certain temperature and boil over low heat. After pouring them into jars, you must immediately close the workpiece with a lid and roll it up for the winter. Afterwards, the jar should be turned upside down and allowed to cool.
2. Pasteurization. In this case, the carrot preparation is heated to a certain temperature, but not brought to a boil. Afterwards, the juice must be poured into jars and closed with tin lids. The pasteurization process lasts approximately 20 minutes. The heating temperature reaches about 90 degrees Celsius. At the end of the procedure, the jars should be tightly sealed for the winter so that the seal is not broken.

Carrot juice with pulp, prepared through a meat grinder

When using a meat grinder, carrot juice with pulp is obtained, and it is this juice that is the most useful.

• 2 kg carrots;
• 1 liter of water;
• 3 tablespoons sugar;
• 0.5 part lemon.

Peel the carrots and rinse thoroughly. We sterilize the jars and lids so that they are ready when the juice is ready.

Pass the carrots through a meat grinder with the finest grate. Add water to the carrot mixture and put on fire. Bring to a boil, add sugar and lemon juice to taste.

Continue cooking for 7-10 minutes. The juice should not boil too much, so heat should be kept to a minimum. Pour the hot juice into prepared jars and immediately close hermetically. Cool under a fur coat.

Preservation methods

Carrot juice can be preserved in the following ways:

1. Hot spill.
2. Pasteurization (or sterilization).

When using the hot pour method, heat the juice well, strain and put it back on the fire. After the juice boils, let it simmer for a couple of minutes, pour into pre-sterilized glass containers and roll up. Turn the jars with juice over and wrap them up.

The pasteurization method differs in that the carrot juice cannot be allowed to boil - it is only heated, 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 left under the lid, and sterilize for 20 minutes.

Delicious carrot juice for the winter at home can only be obtained by using fresh, ripe (not overripe) vegetables. The fruits must not contain traces of pest damage or cracks. Wash the carrots well, peel and remove the hard part.

To make carrot juice use:

Sterilized carrot juice

Most often, carrot juice is obtained using a juicer, and if you don’t have one 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).

1. Pass the peeled carrots through a juicer and let the resulting juice settle.
2. Strain the settled carrot juice into a saucepan using cheesecloth.
3. Turn on low heat and heat the strained juice well, without letting it boil. do this twice.
4. Add sugar, stir and pour into jars.
5. Sterilize jars of juice for 30 minutes and then roll them up.

Carrot juice with pulp

Using a mixer you can prepare very tasty juice with pulp. This recipe for making carrot juice for the winter differs from the classic method of preservation in that it contains water.

• carrots – 2.5 kg;
• water – 2 l;
• sugar – 200 g.

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

Carrot juice should be stored 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 juice cooker. But we must take 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 be absolutely natural, since only carrots are used to prepare it.

1. Before use, wash the juice cooker with hot water and boil the hose.
2. Pour water into the base and bring to a boil.
3. Next, add the carrots cut into pieces and close the juicer. Close the hose.
4. It takes from 30 to 70 minutes to prepare the juice.
5. Pour the finished juice hot into jars and close.

With added orange

To get a product with a more interesting taste, you can mix carrot juice with the juices of other fruits. A tasty option is carrot juice with orange.

• 2 kg carrots;
• 500 gr. oranges;
• 1 liter of water;
• 100 gr. Sahara.

We peel the carrots and pass them through a meat grinder. Wash the oranges thoroughly and scald with boiling water. Grate a little zest (to taste), and squeeze the juice from the fruit using a special citrus juicer.

Mix carrot and orange juices, add zest (no more than a tablespoon). Let it brew for 40 minutes. Let's strain through a strainer.

Bring the juice to a boil, but do not boil, dissolve the sugar in it. Pour the juice into clean glass jars and sterilize them for 30 minutes (liter jars). Close tightly.

Pasteurization

Although housewives used to try to bleach the juice at any cost, modern nutritionists advise against doing this. They claim that the drink with pulp is good for health. In addition to vitamins, they retain fiber and pectin substances. They normalize the functioning of the gastrointestinal tract.

After squeezing the juice, you need to pour it into a saucepan and heat it to somewhere around 80-95 ° C. It is very important not to boil it. When the juice has cooled, it is necessary to strain and reheat. During the second procedure, you can add a small amount of sugar.

While the juice is hot, it needs to be poured into jars that have been previously sterilized. It is better to pour almost to the top so that the juice does not spoil. After sealing the jars, they are pasteurized for approximately 20 minutes.

Pumpkin-carrot juice

A very useful preparation of pumpkin and carrot juice. It is rich in carotene and is very good for vision. And this juice will help babies grow faster.

• 1 kg pumpkin;
• 1 kg carrots;
• 500 gr. sugar (or to taste);
• 1 teaspoon citric acid (or to taste);
• 2.5 liters of water.

Peel the carrots, wash and cut into circles no more than 0.5 cm thick. Cut the pumpkin in half, peel and seeds, cut it into slices. There is no need to chop it too much; the pumpkin cooks well.

Place the carrots and pumpkin in a saucepan, pour in 1-1.5 cups of water, add sugar and cook until completely soft. Cook, stirring occasionally.

When both the pumpkin and carrots are completely soft, turn off the heat and cool slightly. We turn the mass into a homogeneous puree using an immersion blender; you can also grind it through a sieve, but this will be more difficult.

Pour water into the resulting puree, add sugar and citric acid to taste. Bring the juice to a boil, greatly reduce the heat and simmer without boiling for 5-7 minutes. Pour the juice into sterilized jars and immediately seal it tightly.

What to cook

Fans of vegetable drinks often wonder what can be made from carrot juice. Since drinking concentrated juice gets boring, I want variety in the menu. Interestingly, in cooking there are many recipes with this healing drink.

Cream soup

Ingredients:

• Butter – 15 g.
• Carrot juice – 300 ml.
• Carrots – 300 g.
• Bee honey – 1 tsp.
• Cream – 50 ml.
• Salt - to taste.
• Spices - to taste.

Cooking method:

1. Finely chop the carrots.
2. Pour the vegetable into the pan, pour in half the carrot juice and liquid honey, add butter. Cook for 1 hour.
3. Mix the remaining juice with the carrot mixture and make a puree.
4. Pass through a sieve, add salt and spices to taste. Serve the soup chilled.

Carrot jelly

Ingredients:

• Sugar – 100 g.
• Carrot juice – 1 tbsp.
• Gelatin – 1 tbsp.
• Lemon – 1 pc.
• Orange – 1 pc.

Cooking method:

1. Squeeze the juice from the citrus fruits and remove the zest.
2. Mix juices in a saucepan. Add granulated sugar and zest. Boil until the crystals dissolve.
3. Add the swollen gelatin.
4. Pour into molds and refrigerate for 2-4 hours.

Useful tips

In order to make a good and nutritious carrot drink at home, you need to know some little tricks:

1. The root vegetable is rich in plant sugar, so the drink does not need to be sweetened.
2. If the juice has stood, then it needs to be shaken.
3. The juice can treat stomach ailments. For 10 days, take 1 tbsp in the morning. juice 1.5 hours before meals. It is advisable to carry out this procedure in spring or autumn.
4. Remember that excessive consumption causes vomiting and headaches.

Now you know how to make carrot juice yourself. The only thing left to do is to find high-quality vegetables without nitrates. You can grow root vegetables on your own plot, or buy from trusted people.

Carrot and apple juice

Another popular preparation is apple-carrot juice.

• 3 kg apples;
• 2 kg carrots;
• 200 gr. Sahara.

Wash the apples, cut them into quarters and cut out the seed pods. We pass the apples through a juicer. Pour the juice into a saucepan and leave to infuse. A dense layer of foam will rise to the surface of the liquid. Remove the foam with a spoon and transfer to another container. Strain the juice through 4-5 layers of gauze and squeeze out the sediment well. The result of the work should be slightly cloudy juice without pulp in the amount of 1.5-1.7 liters.

Advice! The amount of sugar depends on how sweet your apples and carrots are. You may need to increase or decrease the amount. If necessary, you can add a little lemon juice or acid to the juice.

We peel the carrots and also pass them through a juicer. Strain the finished carrot juice through a sieve to obtain almost clear juice. The specified amount of vegetables will yield about a liter of carrot juice.

Preparation

For cooking you will need young and strong carrots. Give preference to large root vegetables, as they are easier to work with. First of all, you need to wash off the dirt from the vegetable. If necessary, soak the carrots in water and remove dirt with a brush. You can make a drink using:

1. Blender or food processor.
2. Juicers.
3. Graters.

First of all, let's learn how to cook with a blender. This kitchen appliance is found in almost every home. A food processor will work instead. The result is a tasty and healthy drink without much effort.

Cooking process:

1. Rinse a kilogram of carrots with water. Remove the skin with a knife.
2. Chop the root vegetables into circles or small pieces.
3. Place the vegetables in the bowl, close the lid and puree.
4. Bring 500 ml water to a boil. Pour into carrot mixture and stir until smooth.
5. Leave for about 20 minutes and then strain. Serve the drink immediately.

Preparation using a juicer:

1. Rinse the desired amount of carrots with water. Use a knife to cut off the tails and skin.
2. For the juicer, root vegetables are cut into 6-7 cm pieces.
3. Place the equipment on the table and connect a special glass for receiving juice. Place the carrots in the appropriate section. Connect the device to the network and squeeze out the juice. Due to oxidation, some of the beneficial properties are quickly lost, so the drink should be consumed immediately.

If you do not have special kitchen equipment, then juice can be obtained using a regular grater. Grate the root vegetables on the finest grater and squeeze using a press or through cheesecloth.

This drink can be made plain or canned. However, you need to know about the rules for drinking juice to improve your body's health.

Vegetable juice from carrots, beets and cucumbers

Fans of vegetable juices will certainly appreciate this mix. The drink is not only very tasty, but also extremely healthy.

• 3 kg carrots;
• 1 kg beets;
• 1 kg of cucumbers.

Wash the vegetables, peel the beets and carrots. Separately, pass the vegetables through the juicer. Let the juices settle and then strain. For straining, you can use a fine sieve, but if you want to get the most transparent juices, you need to cover the sieve with gauze folded in 4 layers. The sediment remaining on the gauze must be squeezed out well.

Mix our juices. Most of all, we should get carrot juice, it is this that will make the taste of our mixture harmonious. Pour the mixture into a saucepan and put on fire. You need to bring the juice almost to a boil, but do not boil so that the vitamins are not destroyed.

Pour the juice into clean jars. Sterilize liter containers for 30 minutes at a temperature of 90-95 degrees. That is, the water in the sterilizer should be close to boiling, but not boiling. We close the jars with juice with boiled lids and cool them “under a fur coat.”

Methods for making juice at home

Previously, when housewives did not have so many kitchen appliances, the process of obtaining juice took a lot of time and effort. Grating fruits and then squeezing them through cheesecloth is a dubious pleasure. Now there are no problems with electric assistants in the kitchen. Perhaps every housewife has a blender, a meat grinder, even a juicer. If you have a juicer in your kitchen arsenal, then preparing carrot juice for the winter will not be a problem.

Through an electric or mechanical juicer

The fastest and most productive way to squeeze juice out of carrots is to use a juicer. Using a juicer, you can get a large amount of drink, preserving the largest amount of the vitamin composition of the vegetable and producing little waste.

Extracting carrot juice through a juicer

Peeled, washed and cut into pieces root vegetables are passed through the device. If you want to get fresh juice without pulp, you should strain it through a sieve with gauze. Carrot juice is very concentrated and is not very pleasant to drink in its pure form. Therefore, it is diluted with water, adding sugar, as well as a little citric acid for taste.

Homemade carrot juice for the winter requires sterilization for long-term storage. The diluted fresh juice is poured into a saucepan and placed over medium heat. Wait until it boils, reduce the heat and simmer for 10 minutes without bubbling. Then add sugar and citric acid in small portions and wait until they are completely dissolved.

The jars for the drink must be sterilized, otherwise it will turn sour. After sterilization, a hot drink is poured into them and closed with lids. Such preparations are kept in a cool place for the winter.

If you don’t have this miracle device, then let me tell you how to make carrot juice without a juicer.

In a blender

Making carrot juice using a blender
Making juice in a blender is not at all difficult.

• Cut the prepared vegetables into pieces, no more than two cm thick. This will make it easier for the blender to cope with tough root vegetables. Place the chopped carrots in a blender in parts; do not put large portions at once, this will complicate the chopping.
• Grind the carrots until pureed. You can add a little water to the blender to make the process easier.
• Add boiled hot water to the resulting puree, at the rate of 1 kg of carrots - half a liter of water. Mix thoroughly and let sit for half an hour. You should get a non-thick, homogeneous drink. During this time, the chopped carrot pieces will impart their taste, as well as beneficial substances, to the fresh juice.
• After this, the drink is filtered through a sieve.

On a note . If you want pulp to be present in the drink, choose a sieve with large cells; if the juice is pure without pulp, then line the sieve with gauze.

To improve the taste, orange juice, fresh apple juice, and lemon are added to carrots.

This drink can be consumed immediately. If you want to save it for the winter, you need to boil it, add sugar or pasteurize it.

If you don’t have a blender on your farm, use a meat grinder to get fresh vitamin juice.

Through a meat grinder

Carrot juice through a meat grinder
Using a meat grinder, carrot juice with pulp is obtained. An electric meat grinder does this quickly, but a manual meat grinder will have to tinker, but vitamin preparations are worth spending time and effort on.

• Grind the peeled, washed root vegetables through a meat grinder.
• Dilute the resulting pulp with water, otherwise the juice will be too concentrated.
• For 2 kg of carrots add a liter of boiled water, 2-3 tbsp. l. sugar, squeezed juice of half a lemon.
• Heat the prepared mixture over low heat for 10 minutes, it should boil slightly.
• Pour the hot mixture into clean jars and seal.

The pasteurization process is easiest to do in a juicer.

In a juicer

Juice cooker
The easiest and fastest way to get carrot juice for the winter is to prepare it using a juicer.

For this method, you just need to prepare the root vegetables, cut them into pieces, and then put them in a juicer. The required amount of water is poured into the washed juice cooker and then put on fire. A juice collector and a basket with vegetables are installed on top. We place the pipe for removing the juice in a jar that has been sterilized in advance. Under the influence of temperature, carrot juice will flow from the juicer. As soon as the jar is full, substitute another one, and this one is hermetically sealed with a lid. The juice in a carrot juicer does not require cooking or pasteurization; it is immediately ready for rolling and winter storage.

However, if you make it in other ways, then heat treatment of the drink before preservation is required.

Classic recipe

What do you need:

• carrots - any quantity;
• granulated sugar – 30 g per 1 liter. juice

How to cook:

1. Wash and peel the vegetables, cut into pieces and run through a juicer.
2. Pour the resulting juice into a saucepan through a sieve or gauze folded in three.
3. Place the pan over low heat and bring to a boil.
4. Add sugar and stir.
5. After boiling for a couple more minutes, pour the drink into pre-sterilized jars.
6. Cover with a lid and place in a large saucepan. To prevent jars from bursting when heated, place a cloth on the bottom. Pour in water. It is optimal if it reaches the hangers of the cans.
7. Place the pan on the stove, bring the water in it to a boil and sterilize the juice in jars for 15 to 30 minutes. Half an hour is enough for a liter jar. If you have a larger container, the sterilization time will need to be increased.
8. Carefully remove the jars from the pan and screw the metal lids on tightly.
9. Place bottoms up, cover with winter clothes. So that the jars cool slowly.

The classic recipe for making carrot juice is not designed to be stored in the pantry. Take the jars to the cellar or hide them in the refrigerator. Only in this case will the juice last all winter without spoiling.

Composition and calorie content of carrots

Calories 41 Kcal

• Fat:
  0.2 g
• Proteins:
  1.2 g
• Carbohydrates:
  9.6 g
• Water:
  88 g
• Ash:
  1 g
• Fiber:
  3 g

Other important connections:

• Purines

  — 6 mg (5% of RDA)

• Oxalic acid

  — 44 mg (11% of the RDA)

Carrots contain large quantities of the toxic ultramicroelement mercury (in 100 g - 60% of the daily requirement!), and are capable of accumulating arsenic and strontium.

Full chemical composition ➤

Storage rules

You can store carrot juice in the refrigerator, freezer or at room temperature. Each method has its own characteristics, as well as advantages and disadvantages that need to be taken into account.

In a refrigerator

Fresh juice can last up to 2 days in the refrigerator. To prevent it from deteriorating ahead of time, proceed as follows:

1. Peel the carrots, wash them and pass them through a juicer.

2. Strain the drink through 3 layers of gauze to remove excess pulp.
3. Wash the glass jar. To kill bacteria, you can use baking soda. Additionally, scald the jar with boiling water.
4. Pour the juice into a clean container.
5. Close the jar with a nylon lid and put it in the refrigerator.

Do not leave the container open. In direct contact with oxygen, the drink will quickly deteriorate.

You can extend the shelf life of juice by 1-2 days using preservatives - citric acid and sugar . However, such a drink cannot be considered 100% natural.

The acid can be replaced with lemon juice, which will additionally enrich the product with vitamin C.

This storage method is good because it allows you to slightly extend the shelf life of the drink if you have received too much of it. However, it will not last long in the refrigerator.

Can it be frozen?

If the juice is to be frozen, for its preparation you need to choose those vegetables that have reached the peak of ripeness. They start pouring it without delay.

Step-by-step algorithm of actions:

1. Peel and rinse the carrots and pass them through a juicer.
2. If the final product contains a lot of pulp, it must be removed by straining the drink through a sieve.
3. Pour the juice into plastic bottles. Once filled, squeeze them slightly to release the air. Close the container with a lid.
4. Place the juice in the freezer. If it works at full capacity, it will freeze within 3 hours.

The drink is frozen in its pure form; there is no need to add preservatives or other chemicals to it.

It is better to defrost the juice gradually. The bottle is taken out of the freezer and placed in the refrigerator. It will completely thaw in 12 hours. If you need to speed up this process, then leave the container in the fresh air.

The main advantage of freezing is extending the shelf life of the product to 6 months . In the freezer, it loses no more than 10% of vitamins and minerals.

However, it will not be possible to prepare large volumes in this way, since the bottles take up a lot of useful space in the chamber.

You can pour the drink into a glass container, but there should be some free space in it, since after freezing the molecules tend to expand.

At room temperature

At room temperature, the drink does not last long, maximum 30-40 minutes . Therefore, you need to prepare it with the expectation that the entire volume will be drunk at one time.

Without a refrigerator, only sterilized juice can be stored, but with this processing method, some of the beneficial substances will be lost.

It is not recommended to consume more than 3 glasses of freshly pressed juice per day. This dose should be reduced if a person has problems with the digestive system.

Exposing the drink to direct sunlight makes the situation worse. Its main value is that it contains vitamin A and carotene. Under the influence of ultraviolet radiation they are quickly destroyed. Therefore, the juice should stand in the dark.

Oxygen is destructive to vitamin C, which oxidizes upon contact with it . If you plan to drink the drink not immediately, then cover the container with a lid.

The main advantage of aging juice at room temperature is the preservation of all nutritional properties, and the main disadvantage is the short shelf life.