How to make carrot juice at home

Carrot juice contains a large amount of dietary fiber, amino acids, antioxidants, minerals and vitamins of various groups. For this reason, the drink is useful to use to strengthen the immune system and heart muscle, cleanse internal organs and skin, improve vision and smell. Carrot juice is considered to be especially valuable in the summer, it helps protect the skin from ultraviolet radiation and obtain an even tan.

The benefits of carrot juice

1. Freshly squeezed or canned homemade carrot juice tidies up the psycho-emotional background, relieves stress, and eliminates the effects of stress. It is enough to take a glass of drink after a hard day's work to calm down.
2. Frequent and dosed drinking of carrot juice makes the immune system not susceptible to the ingestion of pathogens. Therefore, it is recommended to use the drug during the period of flu and colds.
3. Carrot juice is recommended for athletes, as well as those who lead an active lifestyle. The composition cleanses the blood vessels and tightens their walls, strengthens the heart and muscle tissue. Frequent consumption of juice contributes to the rapid digestibility of beneficial enzymes obtained from other products.
4. Retinol, which is converted from beta-carotene, stops cardiac pathologies, prevents the occurrence of a heart attack and stroke, evens out skin and tone the face. Vitamin A is responsible for cleansing the entire body of poisons and toxins.
5. Potassium contained in carrot juice removes harmful cholesterol from the body, while maintaining beneficial cholesterol. As a result, the production of their own insulin increases, which has a beneficial effect on the health of diabetics.
6. Carrot juice increases all metabolic processes in the body. So, blood circulation and collagen production are accelerated. Vitamin K is responsible for blood coagulation, accelerating the healing of deep abrasions and blood loss.
7. Carrot juice is indicated for people with weak immunity. The drink has bactericidal and antiviral properties. This, in turn, allows a person to resist the development of infection in the oral cavity, gastrointestinal tract, throat, urinary system, colon.
8. Freshly squeezed juice is useful to drink for everyone, without exception, to conduct oral hygiene. Frequent and moderate use increases saliva production, cures tooth decay, strengthens the gums and relieves them from bleeding.
9. Carrot juice is good for people with low vision. Retinol deficiency leads to night blindness. Fresh eliminates the likelihood of its occurrence, reduces the risk of cataracts and age-related loss of vision.
10. Carotenoids help cleanse the kidneys and liver, gall bladder. Antioxidants stop flatulence and relieve its symptoms. Vitamin K strengthens bone and muscle tissue.

How to choose carrots for making juice

1. Color. The most delicious carrot juice is obtained from root crops, which have a rich orange color. This shade suggests that carrots contain a large amount of carotene. Build on the truth - the brighter the root crop, the more useful and tastier the fresh will be.
2. The size. Purchased carrots should not be too large. Large root vegetables absorb chemicals, which negatively affects health. Give preference to carrots weighing up to 180 gr. Large fruits are suitable only if they are grown on their own (lack of nitrates).
3. Maturity. Choose carrots with a high juice content. This means that root crops must be ripe.Determining suitability is easy: tuck the surface of the carrots with a fingernail or a sharp object, evaluate the hole. Juice will stand out from good specimens.

Carrot preparation

1. After selecting suitable fruits, carry out preparatory activities. Rinse the carrots, scrape it with the tip of a knife.
2. Do not cut the surface, carotene is concentrated under the skin. Otherwise, you will reduce the value of the vegetable.
3. Wash the carrots again with cool water. If dirt remains, rub the root crop with a hard sponge or brush.
4. Now cut the ends of the vegetable on both sides, at the end rub the product with a vegetable brush (removing pesticides).

Carrot Juice: a classic of the genre

• granulated sugar - on the palate (about 90-110 gr.)
• carrots (juicy and small) - 950 gr.
• citric acid powder - 2 g.

1. After preparing the carrots, proceed to the main manipulations. Chop the root vegetables in small cubes or slices, send to the juicer.
2. You can get juice from carrots using a blender or grater. Proceed with the dishes at hand. From the cake should not be disposed of, put it on cutlets or frying.
3. Leave the resulting juice in a glass jug for insisting. You can crumble a fresh zest of lemon or lime into a drink. After about 40 minutes, filter the fresh juice after 3-5 layers of gauze.
4. If desired, add carrot juice with water to partially reduce the concentration. Pour the contents into a cooking pot, set the container on fire.
5. Strain the juice at the minimum mark, do not let it simmer. For convenience, use a thermometer, the temperature of the drink should be approximately 80 degrees.
6. Heat treatment lasts 8 minutes. Gradually pour granulated sugar in small portions. Wait for the granules to dissolve; finally add citric acid.
7. Do sterilization of containers and lids. Dry the crockery, pour the finished juice on it. Do not close containers. Place the jars in a pot filled with water.
8. Sterilize for 25 minutes, only then tighten the cap with a special key. Leave the juice with its neck down, make sure there are no leaks.
9. Now wrap the carrot potion with an old sweatshirt and hold in the kitchen until it cools. After about 12-15 hours, transfer the juice to the cold for long-term preservation.

Carrot and orange juice

• drinking water - 480 ml.
• carrots - 1 kg.
• orange juice (fresh squeezed) - 100 ml.

1. Juice is prepared using a blender, which can be found in the kitchen of every hostess. Fresh orange is taken in an amount of 50 ml. 0.25 liters carrot juice.
2. Prepare carrots as described above (peeling, washing). Then chop the fruit into small pieces (3-6 cm.). Do not use whole root vegetables, otherwise you will break the blender blades.
3. Chopped vegetable, load into the bowl of the device, scroll to the state of mashed potatoes. If the carrots are not very juicy, pour some drinking water into the blender. Such a move will simplify grinding.
4. Combine the prepared gruel with table water, knead until smooth. You should get moderately thick juice. Leave fresh for a third of an hour.
5. When the set time has elapsed, filter the juice through a fine-grained kitchen sieve or gauze, folded in 4 layers. Fresh carrot and orange juice is ready to eat. Add a couple drops of olive oil and enjoy.

Carrot and pumpkin juice

• lemon - 2 pcs.
• granulated sugar - 260 gr.
• pumpkin pulp (prepared) - 500-550 gr.
• carrots - 550 gr.

1. Prepare the pumpkin in advance by freeing its pulp from fibers, seeds and peel. Make mashed vegetables from the vegetable in any available way (grater, blender, meat grinder, etc.).
2. Now put the gruel on several layers of gauze, squeeze the juice. Engage in carrots, it must be prepared, chopped and turned into porridge. Juice is squeezed out similarly from the root crop.
3. Dip the lemons in boiling water for 20 seconds, cut the citruses into pieces, squeeze the liquid. Now mix all the juices together (pumpkin, lemon, carrot).
4. Add granulated sugar, reducing or increasing its amount to taste. Stir the contents, transfer to a refractory cooking container. Send to the stove, languish for 6 minutes.
5. After this time, filter the liquid through cheesecloth. Pack the drug in sterile containers, cover with a tin. Turn over, make sure there are no leaks. Put in the cold after cooling.

Carrot and tomato juice

• bell pepper (any color) - 2 pcs.
• fresh tomato - 950 gr.
• salt - to your taste (optional)
• carrots - 3 pcs.

1. Rinse the tomatoes, then make an incision with a cross on the widest part. Dip the tomatoes in boiling water for a few minutes, immediately cool under a tap. Peel the fruit from the skin and seeds, get rid of the stalk.
2. Dice the tomatoes. Now start preparing the pepper. It must be freed from the seeds, then washed and chopped arbitrarily. Rinse the carrots, prepare as described above.
3. Do not mix all vegetables. Squeeze the juice out of them alternately using a special squeezer or a blender. Pour all types of fresh into refractory cooking utensils, supply with salt.
4. Stir the contents, send to minimum heat. Cook for a quarter hour, periodically removing foam. During this period, you need to sterilize the jars, then pour boiling juice on them.
5. Capping with tin is carried out immediately, no need to wait for cooling. After closing, turn the cans down with the neck, allow the composition to cool at room temperature. After 12-14 hours, take it to the cold.

Carrot Juice with Citrus Zest

• citric acid - 1-2 pinch
• carrots (juicy, bright) - 1 kg.
• drinking water - 600 ml.
• granulated sugar - to your taste (about 130 gr.)
• lemon - 1 pc.
• orange - 1 pc.

1. If the carrots are dirty, pre-soak it in a basin with cool water for 20 minutes. Then remove the remains of the earth, rub the root crop with a brush or sponge. Chop into pieces, load into a blender, and tour.
2. Fold the resulting porridge into 3 layers of gauze or a sieve, squeeze the juice. Now scald citrus fruits with boiling water, remove the zest from them without a white layer (it gives bitterness).
3. Grate the peel of lemon and orange on a fine grater, combine with fresh carrot. Leave the composition in a glass container for a couple of hours to infuse, then filter again.
4. Pour citric acid powder and granulated sugar, knead the contents until smooth. Put the cookware on low heat, simmer at 80 degrees, avoiding drilling.
5. When the juice warms up to the required mark, carry out its bottling and subsequent re-pasteurization (optional). This will increase the shelf life of the product.
6. Close up carrot juice with a tin. To avoid leaks, turn the cans down with the neck and touch the lid with your finger. Wait for cooling, after 12 hours transfer to the cold.

Carrot and apple juice

• granulated sugar - 260 gr.
• apple (green or red) - 4.5 kg.
• carrot - 1.3 kg.

1. The number of fruits and vegetables is indicated arbitrarily, you can change the proportions according to the wishes of the family. Prepare the apples: rinse them, remove the peel (optional), cut out the middle with seeds.
2. Now squeeze the juice from the fruit in a convenient way. Leave fresh for half an hour to insist. Rinse the carrots thoroughly and scrape off any dirt. Send to the juicer, squeeze out the liquid.
3. Combine 2 types of juice, pass them through cheesecloth, if necessary to get rid of the pulp. Send the workpiece to the pan, mix with granulated sugar and heat.
4. Tomite at 85-90 degrees, not allowing boiling. When granulated sugar disperses, the pan can be removed from the stove. Immediately pack the hot juice in containers, cover with a tin.
5. To increase the storage time, you can pasteurize jars that are not yet closed.Cooling is carried out down the neck, then the composition goes into the cold.

The benefits of carrot juice have been proven repeatedly. After proper heat treatment, valuable elements practically do not disappear, so you can improve the health of the whole family. Mix carrots with citrus fruits, pumpkin pulp, ripe tomatoes, apples. Choose fresh and non-nitrated foods.

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