#HEB FRESH SQUEED VEGGIE JUICE SERIES#

In this guide, we will discuss some of the best vegetables to juice for health and nutrition. Not only are you getting all the nutrients and vitamins that these foods contain, but you’re also able to digest them very easily. Whether you freeze your fresh juice, can it or craft it into tasty jellies or alcoholic beverages, you surely will enjoy your juice throughout the year.Juicing is a great way to get your daily intake of fruits and vegetables. Homemade fruit and/or vegetable juice makes a tasty and versatile addition to your annual “stocking up” routine. Once you’ve tried juicing as a way to preserve your summer harvest, your taste buds will thank you. Process jars for 35 minutes for pints or 40 minutes for quarts (at elevation 1,000 feet or less).

Bring the juice to a boil, add to hot jars leaving ½ inch of head space, and process in a boiling-water canner. If desired, add salt to each jar at the rate of 1 teaspoon per quart or ½ inch teaspoon per pint. Use 2 tablespoons lemon juice per quart of tomato juice or 1 tablespoon per pint. Add lemon juice to each canning jar to acidify the juice and ensure safety during storage. Make tomato juice using a steam juicer or the stovetop simmer method. Process pints and quarts for five minutes in a boiling-water canner at elevation 1,000 feet or less.Ĭanned tomato juice tastes great. Heat the juice to just boiling, then pour into sterilized pint or quart jars, leaving ¼-inch headspace. Pour the juice into a large stockpot, leaving any sediment behind. To can fresh apple or grape juice, allow the juice to settle in the refrigerator for up to two days. To process juices other than the types mentioned here, find a tested recipe, such as those from the National Center for Home Food Preservation. Canned juice keeps well for at least one year.Ĭanning instructions are specific to the type of juice you wish to preserve. A pressure canner must be used for juices containing vegetables. Acidic juices, such as those made from fruits and tomatoes, can be safely processed in a boiling-water canner. If your frozen juice doesn’t taste good enough to drink after it’s thawed, all is not lost try using the juice in a smoothie, salad dressing or soup.ĬANNING: For the longest storage time, process your homemade fruit and/or vegetable juice via the canning method. Apple and grape juice are sure bets for great tasting thawed juice. In general, fruit juices taste better than vegetable juices when they are thawed. Pop out the frozen juice cubes, and store in a plastic freezer bag. Try freezing juices, such as lemon or lime juice, in ice cube trays. Whether you’re freezing raw or pasteurized juice, use glass canning jars or other freezer-safe containers for storage, leaving at least 1 inch of headspace to allow for expansion. Pasteurized juice should keep well in your freezer for six months or longer. Cool the juice by transferring it to a shallow container and placing the container in ice-cold water. To pasteurize juice at home, work in small batches to quickly heat the juice to a simmer (185 degrees Fahrenheit), but not a boil.

For extended shelf life, pasteurization is recommended.

Raw fruit and/or vegetable juice will keep well in your freezer for two to three months. Store fruit and/or vegetable juice in a tightly sealed, dark-colored container to minimize exposure to oxygen and light.įREEZING: For long-term storage, use your freezer. REFRIGERATION: Fresh, homemade fruit and/or vegetable juice keeps in the refrigerator for up to three days but loses its nutritional qualities and taste the longer that it’s kept. You’ve extracted the juice from your fruits and vegetables now what? Here are some ways to keep your delectable fruit and vegetable juice fresh and flavorful.

#HEB FRESH SQUEED VEGGIE JUICE SERIES#

Excerpt from the Popular Kitchen Series magabook Canning & Preserving with permission from its publisher, I-5 Publishing magazines, a division of I-5 Publishing, LLC Purchase Canning & Preserving here.

Heb fresh squeed veggie juice