Zucchini juice for winter

Step-by-step cooking

1. Step 1:

   

   How to make zucchini juice for the winter? Take the products from the list. Weigh the zucchini in a peeled form. Prepare the jars and lids in advance. It is better to close the juice in small jars. In total, from the specified number of products, I got about a liter of juice. A liter jar or two 0.5 ml cans are ideal. We sterilize them in any convenient way.

2. Step 2:

   

   You can take any zucchini for juice. Green, yellow, and white will do. Both young and overripe. Rinse them thoroughly under running water, then wipe them off with a dry, clean towel. Trim the stems. If the zucchini is old, peel off the skin and seeds, you do not need to clean the young ones. If the zucchini seeds are soft, then you can also leave the inner pulp.

3. Step 3:

   

   Cut the zucchini into large pieces of such a size that they fit into the hole of your juicer.

4. Step 4:

   

   Using a juicer, squeeze the juice out of the zucchini. Depending on the degree of youth of the zucchini, their juiciness, the juice will turn out 700-900 ml. By itself, squash juice does not have a bright taste and aroma. It is, of course, useful, but not everyone will find it delicious, especially for children. Therefore, further preparation is to improve the taste, color and aroma of this useful delicacy, as well as preparation for its long-term storage.

5. Step 5:

   

   Thoroughly, under running warm water, wash the orange and lemon. You can rub the peel with the hard side of a dishwashing sponge or a brush. This is necessary in order to remove the layer of preservative that citrus fruits are treated with to extend their shelf life. Next, wipe the orange and lemon dry with a towel and grater, remove the zest - only the top layer, trying not to touch the white, which can give the juice an undesirable bitter taste.

6. Step 6:

   

   After removing the peel from the orange and lemon, squeeze the juice. You can do this both with the help of a juicer, and with your hands, cutting the fruits into several parts. Mix the orange and lemon juice, and then strain through a strainer.

8. Step 7:

   

   Pour the juice squeezed out of the zucchini into a suitable-sized saucepan, which we put on fire. Heating is average. Pour in the sugar. Bring the contents of the pan to a boil, stirring, wait until all the sugar crystals have dissolved.

9. Step 8:

   

   Add lemon-orange juice to the saucepan to the squash juice, wait for the liquid to boil again.

10. Step 9:

    

    Then add lemon and orange zest. Cook the juice for 3-4 minutes after boiling.

11. Step 10:

    

    Pour the hot juice into the prepared sterilized jars. If the juice turned out a little more, it does not matter, you can immediately taste it or prepare a little more cans of different sizes in advance, so it will be easier to guess with their number and volume. Close the jars tightly (roll up or screw up).

12. Step 11:

    

    Turn the jars upside down, wrap them with a blanket and leave them in this form for a day. Then transfer the juice to permanent storage in a dark and cool place.

13. Step 12:

    

    Serve the juice from the squash with ice or dilute with water to taste.