How to Make Raspberry Juice Concentrate
With modern canning and distilling processes, homemade juice can be enjoyed year round as a concentrate without the hassle of freezing
Things You'll Need
Raspberries
Large spoons and ladles
Sweetener (optional)
Strainers
1 large pot (at least 16 quarts)
1 jar grabber
1 water bath canner
Glass canning jars
Jar lids and rings
Instructions
Step 1) Determine how much concentrate is desired and calculate the amount of fruit necessary. You'll need 3.5 lbs of fruit for every quart of concentrate.
Step 2) Pick or purchase your raspberries.
Step 3) Sterilize the jars using either the sterilize option on a dishwasher or by boiling in water for 10 minutes.
Step 4) Sterilize the lids by placing them in a pot of hot but not boiling water for five minutes and use a magnetic lid lifter to remove them from the pan.
Step 5) Wash the raspberries.
Step 6) Place the raspberries in the pot and fill with just enough water to cover them. Distilled water is ideal as it will not effect the berries' natural flavor.
Step 7) Turn the stove to medium high and place the pot on the stove.
Step 8) Stirring the berries often, heat until the mixture boils.
Step 9) Reduce heat and simmer for 10 minutes.
Step 10) Put the soft, cooked berries through your juice strainer, or for more juice, use a food mill first, and then juice through the strainer. Use another bowl or pot to catch the contents.
Step 11) If adding sweetener, pour the juice back into the pot and add sweetener. Bring juice to a boil, stirring constantly.
Step 12) Fill the jars until just 1/4 inch from the top.
Step 13) Place the lid and ring on the top and close tightly to form a seal.
Step 14) Using the tongs, place the jars in boiling water and keep them covered by at least 2 inches of water.
Step 15) If using pint or quart jars, keep them in the water for 10 minutes. If using half-gallon jars, take 15 minutes. Remove and cool the jars.
Step 16) Store in a cool, dark place for up to one year.Nutrients and potential health benefits
How to Make Sweet Raspberry Tea
Very refreshing in the summer. I've always thought that raspberry juice was the most summery of fruit juices. This recipe is nicely flavoured without being too sweet
Things You'll Need
pitcher
stirer
2 pkg family size tea
2 pkg raspberry tea
pot
sugar or splenda
Instructions
Step 1)Put 2 1/2 cups of water in the cooking pot along with the 4 tea bags on medium heat. Wait for the tea to boil.
Step 2)In the pitcher, go ahead and measure in the sugar or the splenda that you are going to be using. The amount you use is up to you. Some people like it very sweet and some not too sweet. I use about 1 1/2 cups.
Step 3)When the tea is boiling, take the pot off of the stove and pour it into the pitcher with the sugar. Mix it together. This will make sure that the suger or splenda is completely disolved before you add more cold water.
Step 4)After the hot tea has disolved the sweetner, go ahead and add the water that will fill up the pitcher. Place the Raspberry Tea in the refrigotator to chill, or drink it as is!! Enjoy!!
Nutrients and potential health benefits
Raspberries contain significant amounts of polyphenol antioxidants such as anthocyanin pigments linked to potential health protection against several human diseases. The aggregate fruit structure contributes to its nutritional value, as it increases the proportion of dietary fiber, placing it among plant foods with the highest fiber contents known, up to 20% fiber per total weight. Raspberries are a rich source of vitamin C, with 30 mg per serving of 1 cup (about 50% daily value), manganese (about 60% daily value) and dietary fiber (30% daily value). Contents of B vitamins 1-3, folic acid, magnesium, copper and iron are considerable in raspberries.
Raspberries rank near the top of all fruits for antioxidant strength, particularly due to their dense contents of ellagic acid (from ellagotannins), quercetin, gallic acid, anthocyanins, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Yellow raspberries and others with pale-colored fruits are lower in anthocyanins.
Due to their rich contents of antioxidant vitamin C and the polyphenols mentioned above, raspberries have an ORAC value (oxygen radical absorbance capacity) of about 4900 per 100 grams, including them among the top-ranked ORAC fruits. Cranberries and wild blueberries have around 9000 ORAC units and apples average 2800.
The following anti-disease properties have been isolated in experimental models. Although there are no clinical studies to date proving these effects in humans, preliminary medical research shows likely benefit of regularly consuming raspberries Aganist
inflammation,pain,cancer,cardiovascular disease ,diabetes ,allergies ,age-related cognitive decline ,degeneration of eyesight with aging.
With modern canning and distilling processes, homemade juice can be enjoyed year round as a concentrate without the hassle of freezing
Things You'll Need
Raspberries
Large spoons and ladles
Sweetener (optional)
Strainers
1 large pot (at least 16 quarts)
1 jar grabber
1 water bath canner
Glass canning jars
Jar lids and rings
Instructions
Step 1) Determine how much concentrate is desired and calculate the amount of fruit necessary. You'll need 3.5 lbs of fruit for every quart of concentrate.
Step 2) Pick or purchase your raspberries.
Step 3) Sterilize the jars using either the sterilize option on a dishwasher or by boiling in water for 10 minutes.
Step 4) Sterilize the lids by placing them in a pot of hot but not boiling water for five minutes and use a magnetic lid lifter to remove them from the pan.
Step 5) Wash the raspberries.
Step 6) Place the raspberries in the pot and fill with just enough water to cover them. Distilled water is ideal as it will not effect the berries' natural flavor.
Step 7) Turn the stove to medium high and place the pot on the stove.
Step 8) Stirring the berries often, heat until the mixture boils.
Step 9) Reduce heat and simmer for 10 minutes.
Step 10) Put the soft, cooked berries through your juice strainer, or for more juice, use a food mill first, and then juice through the strainer. Use another bowl or pot to catch the contents.
Step 11) If adding sweetener, pour the juice back into the pot and add sweetener. Bring juice to a boil, stirring constantly.
Step 12) Fill the jars until just 1/4 inch from the top.
Step 13) Place the lid and ring on the top and close tightly to form a seal.
Step 14) Using the tongs, place the jars in boiling water and keep them covered by at least 2 inches of water.
Step 15) If using pint or quart jars, keep them in the water for 10 minutes. If using half-gallon jars, take 15 minutes. Remove and cool the jars.
Step 16) Store in a cool, dark place for up to one year.Nutrients and potential health benefits
How to Make Sweet Raspberry Tea
Very refreshing in the summer. I've always thought that raspberry juice was the most summery of fruit juices. This recipe is nicely flavoured without being too sweet
Things You'll Need
pitcher
stirer
2 pkg family size tea
2 pkg raspberry tea
pot
sugar or splenda
Instructions
Step 1)Put 2 1/2 cups of water in the cooking pot along with the 4 tea bags on medium heat. Wait for the tea to boil.
Step 2)In the pitcher, go ahead and measure in the sugar or the splenda that you are going to be using. The amount you use is up to you. Some people like it very sweet and some not too sweet. I use about 1 1/2 cups.
Step 3)When the tea is boiling, take the pot off of the stove and pour it into the pitcher with the sugar. Mix it together. This will make sure that the suger or splenda is completely disolved before you add more cold water.
Step 4)After the hot tea has disolved the sweetner, go ahead and add the water that will fill up the pitcher. Place the Raspberry Tea in the refrigotator to chill, or drink it as is!! Enjoy!!
Nutrients and potential health benefits
Raspberries contain significant amounts of polyphenol antioxidants such as anthocyanin pigments linked to potential health protection against several human diseases. The aggregate fruit structure contributes to its nutritional value, as it increases the proportion of dietary fiber, placing it among plant foods with the highest fiber contents known, up to 20% fiber per total weight. Raspberries are a rich source of vitamin C, with 30 mg per serving of 1 cup (about 50% daily value), manganese (about 60% daily value) and dietary fiber (30% daily value). Contents of B vitamins 1-3, folic acid, magnesium, copper and iron are considerable in raspberries.
Raspberries rank near the top of all fruits for antioxidant strength, particularly due to their dense contents of ellagic acid (from ellagotannins), quercetin, gallic acid, anthocyanins, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Yellow raspberries and others with pale-colored fruits are lower in anthocyanins.
Due to their rich contents of antioxidant vitamin C and the polyphenols mentioned above, raspberries have an ORAC value (oxygen radical absorbance capacity) of about 4900 per 100 grams, including them among the top-ranked ORAC fruits. Cranberries and wild blueberries have around 9000 ORAC units and apples average 2800.
The following anti-disease properties have been isolated in experimental models. Although there are no clinical studies to date proving these effects in humans, preliminary medical research shows likely benefit of regularly consuming raspberries Aganist
inflammation,pain,cancer,cardiovascular disease ,diabetes ,allergies ,age-related cognitive decline ,degeneration of eyesight with aging.
