can I bottle(preserve) pressed apple juice (& not make c

[newbiemum05]

there's always tons of apples for the taking every year and I was wondering if there is any way to bottle pressed apple juice ? (without it becoming cider LOL)
I was thinking maybe a water bath method might do it but not very sure.
Any ideas ??

[Shirley]

http://ourworld.compuserve.com/homepage ... /part6.htm has got some information.

This bit jumped out at me though

WARNING
JUICES MUST NEVER BE BOTTLED (ESPECIALLY IN GLASS) WITHOUT EFFECTIVE PASTEURISATION OR PRESERVATION! If all the juice sugar ferments inside a closed bottle, it can theoretically develop an internal pressure in excess of 400 p.s.i. (pounds per square inch). This is more than enough to cause serious damage or injury when the bottle eventually explodes (as it almost certainly will). Just for comparison, even a properly designed champagne bottle is only expected to hold a pressure of about 100 p.s.i.

[newbiemum05]

Oh dear - don't think I'll bother with that then ROFL

[Shirley]

But it did give some other options... like freezing it, or pasteurising it somehow...

[newbiemum05]

I've had a good read and it sounds like the pasturising would be similar to water bath canning/bottling - so will doa bit more research on that and maybe brave it LOL
explosion ? what explosion ???

[Milims]

Yep pasturisation is the best bet, either that or you could make an apple cordial?

Not too sure about how long or the temperatures for pasturisation but should be something on the net to let you know.

Chris and Helen

[Millymollymandy]

I have tried making apple juice using a juicer but it turns brown straight away (as apples do) so it wasn't very nice even drunk fresh.

[Stonehead]

Pasteurising apple juice is straightforward - bring it up to a uniform heat of 70C and hold it at that temperature for 20 minutes. Don't heat the juice directly - put in Pyrex or stainless steel and then in a waterbath. Pour into sterilised containers.

Alternatively, use glass bottles in a waterbath but start with cold water and bring up to heat to avoid cracking the glass. Then seal the bottles after 20 minutes.

Cool and store in a refrigerator for up to a week, or freeze for longer term storage (if freezing allow plenty of head space in the container because the juice expands when frozen). Don't freeze glass bottles of juice. Instead, get a juice carton and cut the top off, then line with a freezer bag. Pour the juice into the freezer bag, tie the bag shut and freeze. Then remove the bag from the container and repeat to make multiple blocks of frozen juice.

Bottling the juice is rather more of a faff and needs a proper pressure canner. US websites will have the details, including adjustments for altitude.

As for flavour, it's a lot like making cider. You have to use a blend of apples, they have to be ripe enough to eat and you need to aim for a slightly sweet juice with a little acid. After that, it's up to you to decide on specific taste.

[Milims]

M3 --- The reason why your juice goes brown when you use a juicer is that you are including a high proportion of pulp in there as well where as pressing releases mainly juice. You could try adding lemon jiuce to it though as that usually workis to stop cut apples browning when you are cooking.

Chris and Helen

[Millymollymandy]

Thanks for explaining that!

[pskipper]

An alternative to the juicer is to chop the apples and then stew them until mushy, push the mush through a seive and then bottle/freeze etc. Not having a juicer or press this is my main way of getting round this.

[vinca]

Making clear apple juice is very hard work, as it involves the removal of the pulp. I do this by straining the juice through a jelly bag or muslin into a jug or bowl and then decanting it into appropriate containers. Do Not be tempted to squeeze the pulp or force the juice through in any way as you will also be forcing the pulp through. I learned this the hard way and now I just have to wait!

My mum did it this year, using a whole fruit juicer, which is much easier than chopping the apples up. Having strained her juice she froze quite a bit of it in milk cartons. We're looking forward to seeing the end result!

Thanks to Stonehead for the information about pasteurization, I might just try that next year, as I often bottle fruit anyway, and I have got loads of bottles for single sized portions.

Polly

[farmerdrea]

We do this every year with all the roadside apples trees which are in abundance. Juice the apples, heat to just below boiling, put in bottling jars, seal, turn upside-down and leave to cool. Usually nearly all are properly sealed and will keep indefinitely (so I've read, but they never last till the next season round here!).

Cheers
Andrea

[Thomzo]

I use a juicer for my apples. Then wait for the pulp and the juice to separate. The juice can then be decanted off and frozen. I freeze in plastic bottles such as milk or squash bottles.

It is better to freeze quickly though as the vitamin content falls dramatically once the apples have been juiced.

The juice does go a bit brown. Lemon juice helps and decanting off the pulp helps as well.

Zoe