Karen & co. Posted September 8, 2007 Share Posted September 8, 2007 I wondered if anyone had a method for preserving apple juice? We have lots of apples on the trees that are not over nice to eat, but great for juicing The only trouble is if it's not drunk strainght away it tends to go brown from oxidation, and I wondered if I could add anything to stop this, and make it last a bit longer karen x Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 8, 2007 Share Posted September 8, 2007 A tiny squeeze of lemon juice maybe? I know lemon stops apples goiing brown.... Or how about freezing it in batches & thawing it out for drinking each weekend? Quote Link to comment Share on other sites More sharing options...
rachel19 Posted September 8, 2007 Share Posted September 8, 2007 Lots and lots of cider? Quote Link to comment Share on other sites More sharing options...
Christian Posted September 8, 2007 Share Posted September 8, 2007 Not sure about this one? What about gently heating it? Would that stop it going brown? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 8, 2007 Share Posted September 8, 2007 Why not make mountains of apple sauce and freeze it. Quote Link to comment Share on other sites More sharing options...
Howwhywhen Posted October 25, 2007 Share Posted October 25, 2007 You need to get hold of some vitamin C in powder form - get a bit of this into the juice as quickly as you can (I put a bit in the juice catching bit of my juicer) That helps a lot with the colour. I think you can use citric acid as well - try brewing/wine making suppliers. The juice keeps very well in the freezer, but make sure you leave plenty of head room and keep the containers upright as sometimes the juice can ooze out and make everything very sticky! Quote Link to comment Share on other sites More sharing options...
Milly Posted October 25, 2007 Share Posted October 25, 2007 We have lots of apples and tried various things. The only one I found that was successful was freezing and as we never have much space to spare in the freezer, that wasn't much use. We now take it to get it pressed and bottled and then it keeps for a couple of years (even when it's old, it tastes better than most shop bought juice). They add a little ascorbic acid (vitamin C) to the juice, which helps it to keep its colour. Then they bottle and pasteurise it for a short time. I think they said a few minutes at 75 degrees (but am not certain). Trouble is, to make it worth while we took a car load of apples and we now have too much juice But this makes me wonder if you could try bottling it and heating it as if you were bottling fruit or veg? I haven't tried it, but it might be worth a try? Milly Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 17, 2007 Share Posted November 17, 2007 If you strain the juice through a muslin bag then it will go clear and is suitable for freezing - its lovely Quote Link to comment Share on other sites More sharing options...
