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I am wondering is someone can help me with this. I am trying to make juice concentrate. I have seen a few recipes that seem to call for 3-4 times of freezing and thawing; I am guessing they are doing it to remove all water and be left with just juice? Not sure...so here is what I am thinking, can someone please see if I am on the right track?
I use a pressure cooker.
In a cooker, I take about 1/4C water. Add 3 cups of grapes (or apples, peeled and chopped), 1C of sugar, 1 bit of cinnamon. Cook on high for 3 whistles. Open, blend, and run this through a few cheese cloths.
Freeze them in ice trays until ready to use. Its tasting OK...though not 100% sure if this can be called a concentrate. Any idea? I would also love to know your recipes to make concentrate.
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