投稿の詳細: 手作りりんごジュース Handmade apple juice.

先日の雪山行の疲れが
残っているのは冬場の
運動不足のせいか。

今日も良い天気で畑は
大分にぎやかです。風がなく陽が
当っていると思いのほか暖かく、
剪定作業には手袋も上着も
薄手のもので大丈夫です。

午後からりんごジュース作り
です。先日のは工場での委託生産
ですが、今日は農家仲間5人で全く
の手作り。自家用のりんごジュース
作りです。

製造過程は工場と同じ。
洗浄、すりおろし、煮沸、
瓶詰め（洗浄・煮沸消毒した瓶に）
と、午後一杯かかって
一升瓶に200本ほど。
酸化防止剤は入れないので、
此方も褐色のジュースになります。

休憩時のお茶うけに、野沢菜や瓜の漬物
にらせんべいならぬ’味噌漬けせんべい’を
頂きました。うまいんだな、これが。

I still have muscle aching
from the mountain ski tour
the other day which may be
caused by the lack of excercise
in winter.

It was very fine again today
and many farmers were in the vineyards
and orchards for pruning. Without
wind and under sun shine, it was warmer
than expected and we did with
thinner gloves and lighter wear.

I went to make apple juice in the
afternoon. The juice I mentioned
the other day was done by the
people at the juice factory.
But today we, five farmers,
did it by ourselves for our
private use.

The making process was same as the
one at the factory, washing and grinding
apples, then boiling and bottling the juice.
Of course, we cleaned and boiled the bottles,
too. We spent whole afternoon and made around
200 bottles of 1.8L container juice.
We did not use any additives so the color
is a bit brownish.

At the short break, we enjoyed Nozawana and
vegetable melon pickles for tea as well as
Misozuke pickles pancake.
No doubt they were so good!