Refrigerate any leftover prune juice immediately. Make sure your jar has a well-fitted lid to keep the juice from spoiling. Pour the extracted juice into a jar that has been sterilized earlier. If you want smooth-textured prune juice, you can pour the extracted juice into a fine sieve that can act as a “catch all” for any bits of solid prunes. The longer the prunes are soaked, the more hydrated they become, meaning the softener they will be for juicing. You can save the liquid to add to your juice if you find it tastes too sweet.Ī tip for ensuring that all of your prunes have been rehydrated: the filtered water should be enough to “cover” the prunes just below its surface. This makes your juicer perform extraction in an easier and faster way.
You can easily remove their stones or pits after they are cooked and have cooled.ĭrain the prunes, mash them, and put the mixture into your juicer. One quick way to make the juice is to buy the European variety of “fresh” prunes and cook them until they are tender.
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