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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