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Pasteurizing the juice




After the apples are pressed you now have cider.  Some of the older people will argue that the apple juice tastes better if you don't pasteurize this.  We have done taste tests and this does seem to be true.  However, we have found that most people feel more comfortable pasteurizing the juice for safety concerns and longer shelf life.





It is important to remove as many of the apple chunks as possible.  We do this by straining the juice as we pour it into the pan to heat.

Filtering or straining the apple juice is an important part.  Continue scooping out pieces while heating the cider.

These are the utensils we use to pasturize the cider.

To pasteurize the apple juice, most sources recommend heating to 160 degrees farenheit.  This is not as hot as boiling so a thermometer is recommended to assess the temperature.

Even after straining and filtering the juice, we still catch some materials with the strainer in the funnel we use to fill the containers.

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