North American Fruit Explorers mailing list at ibiblio

[Lisa Almarode <lisaalmarode@yahoo.com>]

Jim, do you recommend cutting out wormy cores, then?  

I'd have thought apple juice to be acidic enough that botulism isn't 
a problem - and botulism spores aren't killed at 180.  Maybe you mean 
e.coli?  Though I'd think our systems would be used to all the e.coli 
around this place by now :-) 

Would vinegar do the trick to sanitize? I don't like to use bleach for 
environmental reasons.  What about if you were making hard cider/wine -

I don't always use camden tablets but the sulfering would kill the 
bacteria?

And another thought on apple presses - while we still are thin in the
apple deparrment, we had a good crop of grapes and plums, of which 
a fair percent was juiced for wine.  It hadn't occurred to me, but 
the cider press will just as well press grapes and (pre-cooked) plums, 
right?  That makes it much more reasonable.  My golden plum wine 
(wickson plums) was a little boring on bottling, but turns out I 
bottled it before it was quite entirely done, and it kept going and
popped a cork; but have been drinking the rest, it's a lovely light 
fizzy wine.  Maybe one can make plum hard cider... 


Lisa in Ashland Oregon
USDA Z7 - Sunset Z7 - 1800' - 19" annual rainfall


 
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