Schulp Appelsap Recipe

Prepare apples

Wash the apples thoroughly under running water to remove dirt and wax. Remove any bruised spots. Core the apples and cut into quarters; peeling is optional — leave the skins on for more flavor and nutrients. Place the cut apple pieces in a large bowl as you work.

Prevent browning

Combine the fresh lemon juice with 2 tablespoons of cold water and drizzle over the apple pieces, tossing gently so they don’t brown while you finish prepping the rest.

Extract juice (method A: using juicer)

If you have a centrifugal or masticating juicer: feed the apple pieces through the juicer in batches. Collect the juice in a large, clean container. If juice is too pulpy for your preference, strain through a fine-mesh sieve or cheesecloth into another container.

Extract juice (method B: no juicer — blender + strainer)

If you don’t have a juicer: place apple pieces into a high-speed blender with 100–200 ml cold water (start with 100 ml). Blend in short bursts until apples are pureed. Pour the puree into a fine-mesh sieve or cheesecloth set over a bowl and press/strain with a spatula or by twisting the cloth to extract juice. Repeat with remaining puree. If needed, add more water to help blending but avoid over-diluting.

Sweeten and adjust

Taste the extracted juice. If you prefer a sweeter apple juice, dissolve up to 1 tablespoon granulated sugar or honey into a small amount of warm juice, then stir back into the batch. Add more or less to taste. If the juice is too concentrated, dilute with the optional cold water in small increments until the desired strength is reached.

Add preservative (optional)

To help prevent browning and extend freshness, dissolve about 1 teaspoon of vitamin C powder (ascorbic acid) or 1/4 teaspoon citric acid into a small portion of the juice and stir into the full batch. This step is optional for immediate consumption.

Chill and store

Transfer the juice into sterilized glass bottles or jars, leaving about 1–2 cm headspace. Seal tightly and refrigerate immediately. Freshly made apple juice keeps well in the fridge for up to 3–5 days; adding ascorbic acid and sterilizing jars can extend shelf life slightly. For longer storage, consider pasteurizing the bottles (heat to 71°C / 160°F for 15 seconds) and then refrigerating or freezing.

Serve

Serve well chilled. Shake gently before serving if some sediment has settled.

If you choose to bottle for longer storage, pour juice into heat-resistant bottles leaving headspace. Heat the bottles in a water bath to about 71°C (160°F) for 15 seconds for light pasteurization, then cool quickly in an ice bath. Label with date and refrigerate or freeze. Use refrigerated juice within 2 weeks; frozen juice can keep several months.