Tuesday, April 12, 2011

J is for Juice

I love the smell in the house when I am making juice - crabapple, rhubarb, etc...  They are all made essentially the same way but have completely different tastes, although all of them are more full-flavoured than what you buy in the store.  Just a little....lol  You can also blend the different juices.  I like adding raspberries to my crab juice and even cranberries are nice with it.
Beautiful organic apples from a friend.
Not a lot of people spray their crabapple trees or rhubarb, so it is generally chemical free juice that is locally sourced.  Most people are more than generous with their crabapples and are more than pleased to have someone come and pick them. 

I like my juice less sweet so the flavour of the fruit can come through.  I don't care to drink sugar so my juices are sometimes refreshingly tart.  Not pucker your face and it implodes tart - just a little bite to them. 

I usually freeze my juices as I have the space and it is also a lot less work than canning them. I follow the Canadian food guidelines when I do can it.


(whatever fruit you decide to choose - or combo)
cream of tartar
sugar or honey

Wash your fruit.

Crabapples will have to be stemmed and the blossom end cut off.  Rhubarb cut into chunks.  Cranberries and other berries can be used as is.

Fill a primary or carboy used in winemaking about 1/3 full with fruit. The fruit can be put into a mesh bag to make removal easier.
Primary with crabapples.

Sprinkle about 4 tsp of cream of tartar over the fruit.

Pour boiled water over the fruit - almost fill it. Cover and let sit overnight.

Strain by using  hose or just by scooping out the fruit.
Juice simmering.

Using a dutch oven or large pot of some sort, fill with juice and simmer until about 1/2 to 2/3 the volume.

Taste - the flavour should be pronounced but not tart.

Add sugar or honey.  Taste again.  Simmer for a bit longer.

These apple juices were canned.
Let cool, then pour into jars leaving about 2 inches of headspace.  Place in the freezer without lids and freeze.  Once they are frozen, you can put the lids on and screw down.  I find if I do it any other way, the jars break in the freezer.

If you can your juice - follow the guidelines set out for Canadian food recommendations.



  1. Oh how interesting. It never occurred to me it was more complicated thatsqueezing, but this actually makes a lot of sense. We have grapevines that grow over our fence and the grapes are small and seedy (no good for eating)--I may give this a try!

  2. Beautiful pictures, great posts ... I will follow you!

  3. As always, photos look beautiful and it sounds delicious. I just wanted to let you know that I love your blog, so I am sending over a "One Lovely Blog" award - I included a link and description of your site on my page under the "Kudos" post.

    Pick it up here: http://writercize.blogspot.com/2011/04/kudos-writercize-27-to-z-11.html

  4. Hart - your grapes might make great jelly, too!

    Welcome and thanks, Catherine!

    Alana, thank you so much for the "One Lovely Blog" award - I will post it asap!