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nafex - Re: [NAFEX] Apple Pressing and Botulism

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  • From: "Dennis Norton" <dmnorton@royaloakfarmorchard.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Apple Pressing and Botulism
  • Date: Fri, 27 Oct 2006 23:33:12 -0500

For those of you who want to sanitize your apples before making cider, there is a product called Tsunami 100 from Ecolabs that is 100% organic hydrogen peroxide that costs about $80 per 4 gallon container. We have used it for several years and produce about 5,000 gallons or so of cider each season. Our cost for each season runs about $160 for the entire season. Tsunami can be found at http://www.ecolab.com/Initiatives/foodsafety/FST/Tsunami.asp.


Dennis Norton
Royal Oak Farm Orchard
http://www.royaloakfarmorchard.com
http://www.theorchardkeeper.blogspot.com
----- Original Message ----- From: "Jim Fruth" <jfruth@uslink.net>
To: "NAFEX" <nafex@lists.ibiblio.org>
Sent: Friday, October 27, 2006 8:55 AM
Subject: [NAFEX] Apple Pressing and Botulism


Lisa,
I would not agree with Claude about apple worms being "essentially apples" or quality improvement because of scab, but to each his own. Claude does mention something very worth saying more about: the need to be careful about apples that have fallen on the ground. Clostridium botulinus, the bacterium that causes Botulism Poisoning naturally occurs in many/most soils. That's why we wash carrots and rutabegas and lettuce and vegetables whose edible parts grow in or near the ground. C. botulinus is so widespread in our environment that traces of it can even be found in honey, Nature's purest natural food. So, if you'd rather not waste those apples that have fallen on the ground, be sure to sanitize them before tossing them in the hopper and pasteurize your cider to, at least, 165º F (180º is better).

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN 56472
www.bberryfarm.com
(218)568-8483 [Store]
(218)831-7018 [My Cell]


Lisa,
I don't think you should bother about worms and scab...

Scab will only improve the quality of your juice by concentrating sugars
acids and flavours (by removing water).
Worms will stay with the pomace - they only have eaten apple anyway, so
they are essentially apples...

The only thing I remove is when an apple is really rotten, or if it has
fallen on the ground, then you need to be more careful.

Claude
in Quebec







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