The darker Color was juice from raw apples and the lighter color was juice from the peels and juice left over from when I made apple sauce, the lighter colored is also thicker but we use this for smoothies so I did not strain it to get it really smooth.
So when I was making apple sauce I did not want to throw out the cores and peels and parts that would not go through the food mill. So I saved them and made apple juice. I did this two different ways. First I juiced then cooked (dark color) and I also used the cooked scraps and juice it (light color).
Now this is very different juice than what most of us get at the store, but I get unfiltered not from concentrated juice anyway so my family is use to a darker juice to start with. But if we had an emergency or just don't want to run to the store for more I will be glad to have this on hand.
I also wanted juice these to get as much as I could from these free apples and since I make 3-5 smoothies a day for my family of 3, I thought this would be a great use for this juice. You could also freeze the juice but I have more shelf space than I do freezer space. If I were to do this again when making apple sauce I would just cook the whole apple first then use the scraps and not worry about juicing the cores etc while they are raw.
- Prep Time : 15 minutes
- Cook Time : 60 minutes
Juicing RAW apples and canning juice (Darker Juice)
- I took the cores and tops of the apples when I was making apple sauce. Then ran them through my electric juicer, I ended up with about 8 cups of juice.
- I added 2 cups of water.
- 1/4 cup lemon juice and brought to just below a boil on the stove.
- Once hot I ladled into hot sterilized jars and then processed in a water bath for 10 minutes.
Juicing COOKED apples and canning juice (Lighter Juice)
- Once I cooked my apples for about 20 minutes when making applesauce I worked them through the food mill. The parts of the apples that would not go through the mill I then ran through my electric juicer. Since I had already added lemon juice to the apples I added nothing else to the juice.
- At this point if you were wanting a really smooth juice you would want to run it through a cheese cloth but for what I needed it for that was not necessary.
- Then I warmed the juice back up to just below a boil and ladled into hot sterilized jars and then processed in a water bath for 10 minutes.