Apple juice through a meat grinder at home. Apple juice. Apple juice without sugar for the winter
Despite the fact that the juice is boiled, canned, it has many advantages over our favorite purchased juice. To prepare apple juice for the winter at home, apart from apples, nothing is needed. Is that sugar, and then, if you use sour apples. Neither citric acid, there are no stabilizers, no flavor enhancers, no dyes in the recipe. There is only a real natural taste of apples, apple flavor and a bunch of vitamins.
Prepare apples for harvesting juice. To prepare apple juice for the winter, it is better to choose apples of sweet and juicy varieties, otherwise you will have to add sugar.
Wash the apples, cut off the skin and cut out the core.
Pass apples through a juicer. Cake can not be thrown away, but cooked, for example, apple pancakes.
Put a saucepan with apple juice on fire and bring to a boil. During heating, a magnificent "cap" of noise will rise - it must be collected to the maximum with a small strainer or slotted spoon.
Boil the juice over medium heat for 10 minutes, pour into clean dry jars and roll up the lids. Turn jars upside down and wrap warmly until completely cool. For the winter, apple juice can be placed in the pantry or in the basement.
Harvest apple juice for the winter with love and enjoy it when you want to remember the warm summer...
With the advent of fire, people had the opportunity to cook various dishes on it and prepare them for future use. Since then, many centuries have passed, but the habit of stocking up has not disappeared. Today we will talk about apples, or rather, how to quickly and easily “make” apple juice with pulp from them for the winter. Probably, there is no such person who would be indifferent to natural fruit compotes (juices) prepared by the loving and skillful hands of his beloved wife or mother.
In addition to excellent taste, they are endowed with nutrients and healing power. with pulp (for the winter) will relieve vitamin deficiency, improve health and give a spring mood in the most severe frosts. The advantages of homemade preparations are that they do not contain harmful components and are enriched with pectin substances, which bring enormous benefits to our body.
To preserve the product for a long time, it can be canned (pasteurized). For cooking, choose only very ripe, without a wormhole and rotten apples. If you wish, you can cook a fruit platter, for example, with the addition of pumpkin, pears, plums - it all depends on your imagination and preferences.
Recipe for apple juice with pulp for the winter
A half-liter jar will require a large spoonful of granulated sugar. Those who like sweet drinks can add more. We will cook with the help of a meat grinder, juicer, blender or press - whoever has what.
To begin with, we thoroughly wash our ripe and juicy fruits, cut them into 4 parts and turn them into puree. Pour the liquid into the pan, add sugar to it and heat it (do not boil). Then, while still hot, pour into a pre-sterilized container. We put apple juice with pulp (for the winter) neck down, cover with a warm cloth on top and leave exactly for a day. You can store such juice in a dark and dry basement for two years. Open at any time and enjoy a delicious, fortified and invigorating drink.
Healthy apple juice with pulp (for the winter), pumpkin and carrots
Required Ingredients:
- a kilogram of sweet apples;
- peeled pumpkin (half a kilogram);
- one large carrot;
- sugar to taste.
Boil the pumpkin until soft, grind it in a blender. We pass the peeled carrots through a juicer along with apples. Then we combine all the components, mix, put on fire and bring to a boil. Seal tightly in a clean container. This excellent recipe for a delicious drink will give vivacity and freshness.
Natural drink from apples, chokeberry and blackcurrant
The composition of the product:
- (half liter);
- blackcurrant and rowan juice (300 ml of each drink);
- sugar - dosage at discretion.
Connect all the products together, mix with granulated sugar and heat to 80 ° C. This is complete with pulp and berries - you can pour it into jars and cork.
If after a week the drink has not become cloudy, fermented or covered with mold, then you did everything right. But if they are clearly visible, then the juice can be boiled and jelly or fruit drinks can be prepared from it. To prevent your blanks from spoiling, be sure to sterilize jars with lids.
Homemade apple juice: a recipe for the winter
Homemade apple juice for the winter: step by step recipe and the best combinations with other fruits and berries. Simple Ways stock up on vitamins for the whole year and get them from a delicious apple drink. It turns out to be useful and very fragrant, and in terms of taste it is many times superior to the store counterpart.
- Type of dish: drink.
- Dish subtype: apple drink.
- number of servings per outlet: 5-6
- Time for preparing: .
- National cuisine: Russian.
- The energy value:
- proteins - 0.4 g;
- fats - 0.4 g;
- carbohydrates - 9.8 g.
Apple Juice Secrets
Ingredients for making apple juice
- apples (the quantity is calculated based on the available raw materials and containers for seaming);
- sugar is not used in the classic recipe, but if the fruits are very acidic, you can add 50-100 g per liter of liquid.
Classic Apple Juice Recipe
To prepare delicious healthy juice for the winter, it is better to process apples, just taken from the tree - they are more juicy. For these purposes, Anis, Antonovka, Semerenko, Shtrey fling, Grushovka varieties are more suitable, but if there are none, others can be used. It is recommended to mix several varieties of apples: a blended drink has a more interesting taste and aroma. The classic technology for making apple juice at home is as follows:Pouring apple juice into bottles
- Put the containers upside down and wrap with a blanket.
Apple juice for the winter through a juicer
Harvesting apple juice for the winter
Ingredients:
- apples;
- other vegetables, berries or fruits (optional);
- sugar if necessary.
Apple juice obtained through a juicer
If the farm has a juicer, you can experiment with preparations for the winter - make blended drinks. Excellent taste qualities are those in which apples are combined with the following fruits, berries and vegetables:
- pears;
- plums;
- zucchini;
- carrots;
- tomatoes;
- pumpkin;
- chokeberry;
- sea buckthorn;
- grapes;
- currant.
For its preparation you will need:
- apples;
- pears.
- Wash the fruit thoroughly and cut into quarters.
- Run them through a juicer.
- Pour the resulting mass into an enameled container and put on a gas stove.
- As the liquid heats up, foam will collect on its surface. It must be removed with a spoon or slotted spoon.
- If there is not enough sweetness, you can add granulated sugar.
- As soon as the contents of the pan boil, immediately turn off the heat and quickly strain through 2-3 layers of gauze.
- Pour hot into pre-prepared glass jars and roll them up, turn over and wrap.
Apple Juice: No Juicer Recipe
Ingredients:
- apples - 3 kg;
- water - 1 l;
- sugar syrup - 4 cups (dissolve 2 cups of granulated sugar in the same amount of hot water).
Step by step cooking recipe:
- Peel apples and rotted areas, remove the seed box.
- Cut into slices about 1-2 centimeters wide, transfer them to an enamel pan.
Cutting apples for juice
- Pour in water.
- Turn on the fire and wait until it boils, cook for 15 minutes.
- Remove the pot from gas stove and puree its contents. To do this, skip the pulp 2 times through a meat grinder or use a blender.
Turning apples into puree for juice
- Combine the resulting mass with syrup and put on fire again.
- Boil for 5 minutes, turn off the heat and cool slightly.
- Rub the mass through a fine metal sieve.
- Put on fire again, bring to a boil and immediately pour into prepared warm jars, roll up and put down with lids.
How to make apple juice for the winter: video
Another way to harvest it for long-term storage can be seen in the next video. Its author proposes to make a drink with sugar using the sterilization method. It should be borne in mind that every housewife eventually finds her secrets of home preservation, so different recipes may differ from each other. Each is good in its own way and can be used with equal success for harvesting for the winter.
When else prepare apple juice for the winter Why not in August?! It is during this period that fruit trees are at the very peak of their ripening, and each fruit contains a maximum of vitamins. As for apples specifically, they are rich in iron, and they can be stored for a long time without spoiling for their own taste and useful properties. But, like everything else, the term of fruit data storage also comes to a logical end. And this can happen in December, and in February ... How to be? After all, it is necessary to replenish the body with a vitamin set throughout the cold season (especially during spring beriberi). And just quench your thirst with a delicious drink.
It is important not to make a mistake when choosing a product for harvesting. After all, the summer apple harvest, or rather early varieties, due to the presence of a small amount of moisture, are suitable only for mashed potatoes, jam or for drying. Late ones, on the contrary, are very juicy and just right for making. And do not get too carried away, preserving the drink in large liters. Better at a minimum, so that the stock is no more than two years ( optimal time storage).
Apple juice for the winter: cooking with a juicer
It is extremely convenient to use a juicer to distill fresh juice: quickly and efficiently. In addition to this device, you will need: the apples themselves, of course, gauze, seaming tin lids, glass containers, a seaming machine, a thermometer to control the temperature, a slotted spoon and tweezers. And, having received a ready-made concentrated and saturated liquid, it must be poured into an enameled container of a suitable volume and put on a stove to be sterilized. "Apple juice for the winter" recipe in no case does not boil (with rare exceptions)! This is Golden Rule home blockage. It only warms up on moderate heat up to 90 C; and the degree of heating is brought to the desired mark on the thermometer placed in the container. Why such precision? So that everyone does not “die” in the liquid useful material. And also boiling leads to a deterioration in taste.
During heating, foam and small cakes rise on the surface of the brew. They should be removed regularly with a slotted spoon. When the drink reaches the specified degree of heating, without removing the dishes from the stove, it should be poured into calcined glass containers (bottles or jars) with the help of a measuring cup or the same ladle (only with pre-scalded boiling water) up to the very neck. In this case, the spill is carried out through several layers of gauze, thereby filtering the product. Then each filled container is alternately covered with tin lids and rolled up, moving on to the next one. The completed home preservation is turned upside down and placed on a soft cloth to cool, without covering with anything.
Preservation must be stored in a dark, cool place, not exceeding a period of about three years. But still, it is better to use it in a year or two, regularly updating stocks in the home pantry.
How to properly squeeze juice from fruits
Only sweet varieties or moderately sweet and sour varieties are selected for distillation. More granulated sugar will have to be put into a drink from sour fruits, and as a result, such a “treat” will cause an attack of heartburn. Yes, on homemade apple juice for the winter it would be nice to prepare the following varieties: Antonovka, Grushovka, Simirenka, Anis, etc., or you can mix several for variety and a new flavor. These apples are optimal in terms of sweetness and at the same time moderately sour.
Selected fruits are thoroughly rinsed in cold water, dried or left to drain moisture, and then the cores are cut out of them with a sharp knife. Well, then the fruits are cut into slices for ease of processing or left whole, depending on the brand of juicer. Modern kitchen appliances are convenient because they facilitate the work of the hostess and easily allow you to get the right amount. The resulting liquid is poured into enameled or glassware, and a little freshly squeezed lemon juice is added to it to avoid darkening (due to product oxidation). The cake should not be squeezed again, but it is better to use it to prepare compote or mashed potatoes.
Apple juice for the winter: conservation for the winter
There are many subtleties in the preservation of the workpiece. And first you need to prepare the container in which storage is supposed. To do this, it should be cleaned with soda, rinsed thoroughly under running water and doused with boiling water. Instead of the last manipulation, the jars can be heated in steam or in the oven to about 100 C. The seaming lids are also boiled for 2-5 minutes. And now you need to choose one of the three existing types of conservation.
1 way. It lies in the fact that the juice, poured into a large enameled container, warms up to 90-95 C. In the absence of a thermometer, small bubbles appearing on the surface of the brew will report that the drink has reached the specified temperature heating. Boiling is strictly excluded! The foam is removed with a slotted spoon. The pasteurized liquid is poured into jars, which must be preheated, and sealed.
2 way. To make apple juice for the winter the second method will require a voluminous pan. The raw drink after pasture is poured into jars of a suitable displacement, without preheating them. And then the filled dishes are covered with lids without rolling up and placed in a previously prepared wide pan, where water is also poured. The level of water should not reach the neck of the container by 1 cm. The container is covered with a lid and placed on a low fire to heat water to 85 C. Having reached the desired heat, the fire is reduced and pasteurized, maintaining the specified temperature. The duration of heat treatment depends on the volume of the selected cans: for 0.5-1 l - 20 minutes, for 2-3 l - half an hour. After pasteurizing, the hot containers are carefully removed one at a time and immediately hermetically sealed. In order not to burn yourself when removing cans, use a kitchen towel folded several times, potholders or special tongs.
3 way. The third option assumes a 5-minute boil. Immediately you need to make a reservation that in such a preparation, more than half of the vitamins will be lost; but the freshness of taste is quite preserved. This method is used in cases where there are doubts about the original quality of apples taken for processing. For example, if they are overripe or there is no time and opportunity to sort them out before spinning. To check the tightness of the closure, the closed container is turned over and left to cool, covered with a blanket. The cooled preservation is turned over again to its original position and stored in a cool, dark place.
Prepared, it is desirable to sign - each jar, indicating the service life (about two years). And it is worth going back and mentioning the addition of granulated sugar to the drink. To lay this sweetener or not is an individual question. It depends on the sweetness of the fruit and the taste preferences of the chef and his family. Fruits naturally contain sugar and acids, which are natural preservatives. And the inclusion of additional sugar is optional!
Blending
Blending is a combination or combination of the main ingredient with additional ones. During this process, the goal is to improve the original taste, add more benefits, diversify, dilute or make it less concentrated. So, "Apple juice" harvesting for the winter quite rich on its own. Often it is diluted with boiled chilled water or non-carbonated mineral water. In addition, an excellent solution this issue is blending, that is, the preparation of mixed juices. To do this, apples are combined with pumpkin, grapes, carrots, chokeberry and even zucchini.
"Pumpkin Option"
Pumpkin juice is extremely valuable for the body. But not everyone can appreciate its taste. He's too specific. This is another reason to mix it with an apple drink. To do this, the pumpkin is washed, cleaned of the outer hard peel and inner bones along with the fibrous mass, and steamed until softened. Then the pulp is rubbed on a sieve or simply ground on a bender. By the way, when using a blender, the pumpkin does not have to be boiled first. The resulting moderately thick puree is poured into an apple drink. The ratio of these two components is arbitrary and is guided by one's own taste. The mixture is pasteurized or sterilized and, poured into cans, rolled up.
Or you can not bother with the preparation of pumpkin puree, but skip the pulp cut into pieces through a juicer immediately after the apples. After mixing, the liquid is heated for 5 minutes and pumpkin-apple juice for the winter poured into previously prepared glass bottles.
Another opportunity to make a drink with pumpkin for future use involves the presence of: 5 large apples, 3 cups of chopped pumpkin pulp, 1 cup of water, a pinch of cinnamon, 1 tsp. vanilla, a quarter cup of lemon juice. More precisely, the workpiece will turn out in the form of mashed potatoes.
Apples for puree are washed, the skin is cut off from them, and they are cut in half, cutting and removing the cores. The remaining pure pulp is cut into slices. The cut is transferred to the cooking container, sprinkled with ground cinnamon, poured over with lemon juice and mixed. After the apple slices are poured with water, and the dishes are placed on a strong fire, where it is brought to a boil. After boiling, the strength of the fire decreases, and the mass is cooked for 45 minutes until softened. Boiled fruits are combined with pre-prepared pumpkin pulp. And in the blender, the ingredients “turn” into puree, grinding them to maximum uniformity. Sometimes a pusher is used for this purpose, but in this case the fruits may remain in small pieces. Directly in the device, the puree is seasoned with spices and mixed. As a result, a rather thick mass comes out, which is boiled for 5 minutes and hot is packaged in a container.
Apple juice for the winter: "With carrots"
Well, the combination "apple-carrot" is familiar to everyone since childhood. Like pumpkin, it's just impossible to drink. But combined with apple - very much! So, the root crops are peeled, thoroughly washed and cut into convenient pieces. And then they are steamed and passed on a juicer or rubbed on a sieve. Carrot-apple mixture - in the form of puree or juice - canned after pasteurization or hot pouring (using the methods described above). Thanks to the inclusion of an orange vegetable, apple juice is enriched with B vitamins and carotene.
Here is another option for making a winter drink from apples and carrots. For him you will need: apple juice and carrot juice in a ratio of 2: 1, as well as 100 g of granulated sugar. Prepared fruits-ingredients are washed, dried and doused with boiling water. Then, individually, they are crushed and squeezed in any convenient way, measuring the right amount of liquid. Next, the resulting juices are mixed with each other, poured into an enameled pan and sugar is poured into them. Having dissolved the grains, the solution is heated and boiled for about 3-4 minutes. Literally boiling apple-carrot juice for the winter poured into sterilized jars and closed with scalded lids.
Apple juice for the winter: "Squash blend"
With the help of zucchini, an apple drink is perfectly softened. Of course, at first glance it sounds a little strange ... But if you try, you can see the opposite. In addition to great taste, it is also saturated with minerals and calcium. The method "with zucchini" is not worth describing in detail. And you can take as a basis one of the technologies proposed above; for example, in the version with carrots.
Apple juice is also blended with other juices: raspberry, sea buckthorn, currant and viburnum. In this case, both and pasteurization can be used. As can be seen from the described home preservation processes, the preparation of these blanks is quite easy. These useful and natural drinks both children and adults love it. Therefore, in the midst of the apple ripening season, it is simply necessary to take the time to harvest them in the winter!
Apple juice is considered to be a storehouse of vitamins. Thanks to mineral elements, the product strengthens immune system, fights colds, increases vitality. For this reason, experienced housewives wish to conserve the juice in order to be able to enjoy it in the winter. We have compiled for you a golden collection of the most delicious recipes, which can easily be translated into reality on your own. Let's consider the important aspects in order.
How to squeeze juice from apples
For the preparation of juice, only sweet varieties of apples are used; in some cases, distillation from fruits with sourness is allowed. The second option involves the addition of granulated sugar, which can cause heartburn.
Give preference to the following varieties: Simirenko, Antonovka, Anis, Grushovka, Golden. Recipes allow mixing apples different kind Well, it all depends on personal preference. The listed varieties are optimally suited for forcing, because they are moderately sweet, but at the same time they have a share of sourness.
After selection, the fruits must be sorted out. It is important to understand that only healthy apples without a wormhole are used for juice. Each fruit is thoroughly washed with a foam sponge. If store-bought products are used for pasture, wax and possible chemicals are removed with baking soda.
Next, the apples are laid out on a flat surface, wrapped in a towel. After that, they are placed on a paper towel until the moisture has completely evaporated. When the fruits dry out, the core is cut out. Further, the cooking process goes according to the instructions for the juicer. The fruits are pre-crushed with a knife or they are sent to the device as a whole.
Technology for making apple juice
- Place the apples in the sink, wash each fruit under warm water, use if necessary. baking soda. When all the dirt has been removed, sort through the fruit, cut out the bumps and rotten places, remove the leaves and tails.
- Give preference only to ripe fruits if wild game is not used. Spread a cotton towel on the table, lay out the fruit to drain the water, dry at room temperature.
- Remove the skin from the apples with a thin knife. Try to cut the skin so thin that only the hard, smooth part is removed. It is under it that the accumulation of useful elements that must be preserved is concentrated.
- Cut out the core, remove the bones and substrates, chop the fruits into cubes of the same size. The size of the pieces directly depends on the characteristics of the juicer. If the device turns large pieces into puree well, do not waste time on trifles, chop the apples in half.
- When planning the amount of the final product, proceed from the following indicators: in most cases, when processing 11-12 kg. apples comes out about 4-5 liters of juice. It is difficult to say the exact figure, because all varieties differ in ripeness and juiciness.
- Choose a bottle with a neck diameter that matches the size of the juicer nozzle. Such a move will prevent the possible contact of the final product with oxygen. If possible, choose ceramic or glass containers rather than plastic. The latter option reduces the shelf life of the final product. Also, do not use metal utensils, as they tend to oxidize.
- Substitute the selected vessel under the neck, place the pieces of fruit in the cavity of the juicer, turn on the device. Depending on the manufacturer, the speed of issuing juice varies significantly. Since apples are quite juicy, they grind faster than, say, carrots. As a rule, 5 minutes of operation of the device is enough to get 3.5-5 liters of the final product.
- In addition to squeezing, the juicer purifies the liquid from the pulp, as in the previous case, the result directly depends on the manufacturer. As practice shows, a relatively small amount of cake can be seen on top of the juice. You can either stir it to get a pulpy product, or strain it. In the case of the latter option, use a sieve or make a filter out of several layers of gauze.
- As for the cake from used apples, it is of little use, throw it away or use it for your own purposes. At the end of all manipulations, disassemble the device, wash it thoroughly in the shower, and dry it. Leave until the next time in the assembled or disassembled state.
There are a sufficient number of ways in which you can prepare apple juice for winter preservation.
First you need to take care of the container into which the product will be poured. Wash it thoroughly with warm water, treat the cavity and outer walls with baking soda, pour boiling water over it.
You can also sterilize the jars by placing them in a pot of water and then boiling thoroughly (about 10-15 minutes). After preparing the dishes, choose the appropriate preservation method and proceed to the procedure.
Option number 1. Warming up
The preparation technology is as follows: the juice is poured into a wide pan with an enamel coating, after which it is placed on the stove and evenly heated to 88-98 degrees.
If you do not have a thermometer, a visual inspection will help you find out about the desired stage. Small bubbles will begin to appear on the surface of the liquid, in no case bring the composition to a mass boil.
Apple juice can be transferred to a place for long-term storage only after it has been infused at room temperature for about 12-14 hours.
Option number 2. light boil
The technique is designed for those cases when, when squeezing apple juice, there are doubts about the quality of the fruits used. For example, you are not sure that you have completely removed spoiled places or cleaned the fruits properly.
Experienced juicers do not recommend boiling the juice for a long time, but heat treatment over high heat for 5 minutes is acceptable. Of course, with this method of pasteurization, most of the useful elements will lose their properties, but the taste and overall impression of using the product will remain unchanged.
Pour the juice into a thick-walled saucepan, bring to a boil and note the time. After the specified period (5-7 minutes), pour the product into clean (sterile) jars, cork, turn over on the neck, wrap with a warm cloth.
The cooling time at room temperature is about 12 hours, after this time the jar must be turned over and placed in a dark place (cellar, basement, closet, etc.).
Option number 3. Closed pasteurization
This method is good because the juice is boiled after it is transferred to the jar without preheating. To properly carry out the procedure, prepare a wide saucepan with high sides, pour the juice into glass containers, close the lid, but do not roll it up.
Put the jar in a saucepan, add warm water, turn on the stove. Simmer over medium heat until the first bubbles begin to appear. Make sure that the level of the poured water reaches only the shoulders of the container, otherwise it may burst. Next, cover the pan with a lid, bring the juice to a temperature of 85 degrees, no more.
After this period, reduce the heat to the minimum mark, boil the jar of juice for 20-30 minutes, depending on its size. As soon as the pasteurization process comes to an end, carefully remove the container with gloves, immediately roll it up and wrap it in a blanket. Let the juice cool to room temperature (about 12-15 hours), then take it to a dark room for long-term storage.
Important! After preparing and pasteurizing the juice, sign each jar. Be sure to indicate the date of preparation so as not to violate the storage conditions. The duration of exposure, during which the product can be consumed, ranges from 22-24 months.
As for adding sugar to a drink, this is a purely individual matter. You can stir in the bulk composition during the heating stage, or you can be content with the natural taste of apple juice.
- To prepare a drink, it is important to observe the correct proportions. Experienced housewives are advised to mix 2 parts of apple juice with 1 part of carrot juice, while you can add granulated sugar at the rate of 10 gr. per 100 ml. final product.
- Wash the carrots, peel them, dry them with paper towels. Chop into small pieces, put in a deep container, pour boiling water over. Wait about 20 minutes.
- Wash and peel the apples, remove the peel from them with a knife with a thin blade. Remove the core, chop the fruit into pieces of the same size.
- Mix an apple with carrots, squeeze the juice out of them with a juicer, remove the cake by passing the composition through a sieve. Pasteurize using one of the methods described above (“Light boil”, “Heat”, “Closed pasteurization”).
- At the stage of heat treatment, add granulated sugar to the juice, wait for the crystals to dissolve. After that, pour into jars, cork, cool, put in a dark place.
Apple-pumpkin juice
- Peel the pumpkin from the hard peel, exclude the fibrous seed structure from the cavity. Wash the fruit, cut into small pieces, steam them for 10 minutes.
- Wash the apples, remove the peel with a thin knife, remove the core. Cut the fruit into pieces of the same size, scald with boiling water.
- Dry the fruits well, send them to a blender or juicer, then exclude the cake with a gauze filter, add ground cinnamon, vanillin and filtered water in a small amount to the juice to dilute the composition a little.
- If desired, you can add a little lemon juice to the resulting mixture to give the drink a citrus note. As soon as the juice is obtained, pasteurize it using the “Light boil” method, the only thing is that the cooking time must be increased to half an hour.
- At the end of the manipulations, pour the composition into sterile jars, cork, let cool in a wrapped blanket. Move the container to a place for long-term storage.
It is easy to make apple juice at home if you have an idea about the basic processing technologies. Always wash and dry the fruits, separate the pulp from the liquid, boil the jars. Consider making apple-pumpkin and apple-carrot juice.
Video: apple juice without a juicer
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