North American Fruit Explorers mailing list at ibiblio

[Clifford Cain <cc_syorks@yahoo.co.uk>]

Jim
The only way I know of keeping apple juice with a true fresh flavour, is by rapid freezing.
However last year I visited a Horticultural college for a demonstration of their commercial production line of Apple Juice and Apple Cider (Hard).
They bottled the juice into 750ml glass bottles and placed it into a chest pasteuriser.  This batch process has the ability  to produce a "cooked" juice.  Apparently the secret is down to the time and temperature.  I cannot find my notes, but shall endeavour to find them and see what the time temperature profile they adopted was.

Regards




Clifford Cain
Bawtry, Doncaster, South Yorkshire, UK

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