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Can You Use Bruised Apples For Juicing | Best Tasting Apple Juice Ever 4603 Good Rating This Answer

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As the saying goes, “An Apple a Day, Keeps the Doctor Away,” Apple juice provides a good amount of nutritional value through the abundance of beneficial nutrients such as vitamin A, calcium, potassium, and magnesium.

Benefits of Drinking Apple Juice:
🍎 Heart health overall improvement
Red apple juice has a high potassium concentration which has the potential to reduce the tension in your blood vessels and your arteries.
🍏 Can aid in weight loss
 
Apple juice has a low level of calories and is yet rich in nutrients. Excess water in the body will also be eliminated since apple juice is a good source of sodium which helps in the elimination of the body’s excess water.
🍎 Keeps the livers healthy
Consuming apple juice which can help in detoxifying and cleansing the liver due to its detoxifying enzymes.

Pure Juicer a true cold-press juicer.
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Can you use bruised apples for juice?

Also, it’s useful to check for rotten apples. A bit of bruising is fine, even a little rot. However, any that have ‘turned’ or decayed too far will need discarding. ii.

Can you use old apples for apple juice?

Yes, you can. In fact, I’ve included several baking apples (Honeycrisp, Braeburn, pink lady) on my list of top apples for juicing. If you’re referring to “cooking apples” – then still yes, though their juice is usually much more tart than “eating apples”.

Should apples be cored before juicing?

You can juice an apple, but be careful to remove the seeds first. “Apple seeds contain amygdalin, which can be poisonous when metabolized in the digestive system,” says Varbanova.

What kind of apples are best for juicing?

If you’re looking for a sweet juice, go with Red Delicious, Fuji, Golden Delicious, or Gala apples. Red Delicious is particularly great for juicing because it is a high antioxidant fruit. For a juice with tart flavor notes, choose Pink Lady or Granny Smith.

What to do with apples that are not ripe?

But there are still several ways that you can make use of these unripe windfall apples.

Using Unripe Windfall Apples:
  1. To Make Apple Pectin. What is this? …
  2. To Make Apple Jams & Jellies. …
  3. To Make Apple Chutneys. …
  4. To Make Apple Cider Vinegar (For Non-Culinary Uses) …
  5. As Supplemental Feed For Livestock.

What do you do with early windfall apples?

14 Uses for Wild-Grown and Windfall Apples
  1. #1 – Apple cider (hard and otherwise)
  2. #2 – Fruit leather.
  3. #3 – Apple vodka.
  4. #4 – Apple pectin.
  5. #5 – Homemade apple syrup.
  6. #6 – (Crab)apple juice.
  7. #7 – Applesauce.
  8. #8 – Bulk up homemade sauerkraut.

Can you eat bruised apples?

The reaction does change the color as well as make the tissue feel softer or even mushy but it is not an indication that the fruit should no longer be eaten. The bruise is simply displeasing aesthetically but not a health hazard.

Are overripe apples safe to eat?

It’s best to discard apples that show signs of expiration, as they carry the risk of toxic mold. Apples are especially at risk of growing mycotoxins like patulin, which can be dangerous to consume.

What can I do with mushy apples?

Our latest videos
  1. Chop or slice and add into pancakes or muffins. …
  2. Core out the middles and make baked apples.
  3. Slice them up and indulge by making this southern fried apple recipe.
  4. Bake apple bread. …
  5. Make applesauce – because a little sugar and cinnamon can solve almost any problem.

What should you not put in a juicer?

Fruit Combinations that Should Not be Juiced
  1. Oranges & Carrots. You may be thinking that you love orange and carrots. …
  2. Banana & Guava. This combination can cause stomach pain by creating gas and acidosis. …
  3. Orange & Milk. …
  4. Vegetables & Fruit. …
  5. Figs. …
  6. Bananas. …
  7. Avocado. …
  8. Blueberries.

Should apple seeds be removed before juicing?

That said, researchers recommend avoiding eating apple seeds and removing them before juicing apples because of their high amygdalin content. Other scientists confirm that the amygdalin content in apple seeds can be high and that eating the seeds can be a cause for concern.

What fruits should be peeled before juicing?

Remember to remove hard pits.

Hard seeds and pits must be removed before juicing. Some examples of fruits that need pitting are: nectarines, mangoes, plums, peaches, and cherries.

What fruits are best for juicing?

What are the best fruits for juicing?
  1. Cranberry Juice. Cranberry juice is a bright, tart fruit that provides many nutritional benefits. …
  2. Apple Juice. Apple juice is loved by all ages. …
  3. Prune Juice. Prune juice comes from dried plums. …
  4. Pomegranate Juice. …
  5. Acai Berry Juice. …
  6. Orange Juice. …
  7. Grapefruit Juice. …
  8. Pineapple Juice.

Can you juice a banana?

Peel the bananas, break them into pieces and place in a blender or food processor. Add a little orange juice—about 1/2 cup should be sufficient—and process on high speed until the bananas are a smooth puree.

What apple is the healthiest?

Based on its overall nutritional profile, Granny Smith is the healthiest apple variety you can choose. It offers low sugar, high fiber, high mineral levels, and was shown to improve the gut bacteria associated with reducing obesity.

Using soft apples to make apple juice

It’s not going to hurt anything. The apples they use for cider are usually pretty rough, so a little wrinkling isn’t going cause a health issue. You very well may not get as much juice, but the juice you will get will be more concentrated.

The same principle applies to grapes used for wine…Ideally they will get very little water in the weeks leading up to harvest, so you’ll get all the good sugars and flavours, and less of the undesirable water.

The Cider Workshop

How to craft cider

1. Apples

In finding apples you can be as selective or free as you like – apples are generally available in the UK, from roadside trees, shops and specialist orchards. A friend or relative will almost certainly have a tree in their garden.

While this will give you a quantity of apples to make cider with, bear in mind that the quality of apple you put in to making cider will probably determine the quality of the drink. Most makers are not so lucky as to have access to a range of specific varieties – although you may want to consider what kind of apples you want for a specific style of cider (see styles).

When deciding on quantity of cider to make, do bear in mind that, even with the right equipment, you can expect to obtain around 10 litres of apple juice for every 15-20kg (33-44lb).

2. Prepare your equipment

Whatever equipment you have, make sure that it is clean (washed) and sterilised before using it for making cider. Cleanliness will never go unrewarded as far as cider making is concerned.

Click here for more information about general equipment

3. Prepare the apples

i. First of all, wash the apples. This removes loose dirt and leaves. Also, it’s useful to check for rotten apples. A bit of bruising is fine, even a little rot. However, any that have ‘turned’ or decayed too far will need discarding.

ii. Mill the apples. This is a discussion in its own right. Very small scale cider makers need only use a blender to break the apples up into small chunks. Anything more than a few kilograms would be better done with a ‘Pulpmaster’ or small hand mill. About 3-400kg of apples will probably need some heavier or electric mill. See the equipment list for further information.

Click here for more information about fruit mills

4. Extract the juice

There are several ways to do this. Essentially, contain the apples within a cloth (anything that will allow the juice to escape without the pulp), and press them.

Of course, if you are serious about crafting cider an apple press is a must have. Examples of these can be found in the equipment page. As with all things, the size and cost of press increase respectively, although again, you can make your own!

Don’t forget to catch the juice in a sterile container / bucket / demijohn / barrel, which can be used to ferment the cider

Click here for more information about fruit presses

5. OPTION. Clearing out wild yeast and pitching with cultured yeast.

This is not an option for many craft cider makers, who do not wish to leave their cider fermentation to chance. However, for the benefit of the purists, this is shown as an option (purists will not add or take away anything from the apple juice, and allow nature to ‘take its course’… apples will ferment with wild yeast)

For the rest of us, add sodium metabisulphite to the juice to kill off wild yeast. Quantities and practice is best discussed on the Wittenham Hill Cider Portal and repeating it here will not add to understanding, although a general approach is to add 1 campden tablet per gallon. This needs to be left for around 48 hours before pitching bought or cultured yeast into the juice. Alternatively if you leave the sulphited juice for a week or two under airlock, the benign strains of wild yeast will multiply and start to ferment spontaneously after the adverse yeast and bacteria have died out.

Other things:-

i. At this point you will/may wish to check the potential alcohol content with a hydrometer. Anything above 6% will enable the cider to store. Now is the time to make any alcohol adjustments, although normally the addition of sugar should not be necessary.

ii. You may also want to consider adding a pectin enzyme (e.g. pectolase), depending on how long the apple pulp has been stood (if you are pressing the apples immediately after milling, this should’t be a problem unless you are using dessert fruit). Also, a yeast nutrient might help the fermentation. With both of these, we recommend consulting the Wintenham Hill website, as understanding of what is going on is key.

6. Fermenting cider

What can we say, if the weather is sufficiently warm and all things are well, the juice will start to ferment between 12 hours and a few days. The fermentation will go on for between 7 days and a few months (depending on ambient temperature). The best way to monitor progress is to check every couple of days with a hydrometer.

You may wish to start things off with an aerobic fermentation (essentially, leave the lid of the container off but cover with something that lets the air in but not flies, because this allows the yeast cells to grow strong cell walls, and the first few days of fermentation can be a bit turbulent!) However, you should seal the container and fit an airlock at some point to stop excess air getting in (an anaerobic fermentation). As the cider ferments, a ‘blanket’ of carbon dioxide will form which will protect the cider from spoilage.

Cider fermentation will use up pretty much all of the available sugar, so you will end up with a dry, flat drink with a basic fermentation (yum!) A hydrometer reading of below 1005 will indicate things are nearing an end.

7. Storing cider

Rack off the cider from the lees by using a tube into a fresh, sterile container (with airlock to prevent air ingress). At this point you have cider. However, you might want to leave it to mature for a few months before drinking. If you leave it until the following spring you may even get a malolactic fermentation (a second fermentation which will reduce acid tones in a cider).

Cloudy cider or clear cider???

This is personal, but you should consider whether you choose to leave the cider on the dead yeast (cloudy cider) or whether you rack it off (draw the cider off the dead yeast into a clean container). If you store the cider to mature, you may want to do this a second time as further yeast may have settled. In doing so you will have a clearer cider, although there is a further exposure to air to some degree.

Click here for more information about storage

8. Bottling cider

If you intend to bottle your cider, we advise glass ale bottles (with a crown cap) or champagne bottles, unless you are absolutely sure that there is no chance of further fermentation. Also, plastic is fine if you are intending to drink the cider within a few months. A number of people who sell cider use ‘manicubes’ (essentially the same as the boxed wines you can get in supermarkets). These store larger quantities of cider, although this is time limited to a several months.

At this point you may want to add further sodium metabisulphite to help the cider keep for longer. For more information about this, consult Andrew Lea’s website

This is a fairly basic explanation of the crafting of a cider. We realise that there are bits missing and that we have not explained some of the terminology. This is deliberate, as what we really want you to do is to take a look at Andrew Lea’s website and really understand the process.

If anything goes wrong, or if you are unsure about any part of the process, join us in the Cider Workshop discussion group and ask away!

11 Things You Should Never Put in a Juicer

Unfortunately, you can’t re-create the summery strawberry rhubarb pie as a juice. Rhubarb is too fibrous to yield much liquid. Plus, it’s hard on your juicer, Wiegand says.

This smoothie staple doesn’t have enough juice to make it worth your time. If you really like its flavor, add your juice and banana to a blender and turn it into a smoothie. Just make sure you know the 16 foods you should never put in a blender .

SOMMAI/Shutterstock

Ice

Juicers aren’t interchangeable with blenders, no matter how similar they may seem. Running hard items like ice through your juicer could do some serious damage to your machine, says Erica Chang, brand marketing manager at HUROM.

Next, look out for these 13 ways you’re using the rest of your kitchen appliances wrong.

Best Apples for Juicing

If you aren’t a part of the juicing craze yet, we have one more reason why you should be: apples! There are over 2,500 apple varieties grown commercially worldwide (and more coming every day!), which means you won’t find yourself growing bored from repetitive flavors. Get juicing with our recommendations below.

If you’re looking for a sweet juice, go with Red Delicious, Fuji, Golden Delicious, or Gala apples. Red Delicious is particularly great for juicing because it is a high antioxidant fruit. For a juice with tart flavor notes, choose Pink Lady or Granny Smith.

Apple Pressing FAQ — Burwalde Juice Co.

How is my juice packaged?

In 2 liter plastic jugs.

Have an apple tree?

Harvest ripe firm apples for best results. Any variety will do. Juice yields will be lower on overripe apples. We will not press apples that are overly ripe, split, dirty or bruised. Apples must be clean and free of leaves, twigs, rot, mush or debris.

Please know an approximate weight for your apples, doesn’t need to be exact since we will weigh them at pick up as well.

Don’t have an apple tree?

That’s okay. Apple cider is also available for purchase from Burwalde Juice Co.

Can I have juice from my apples only?

No unfortunately not. We have a continuous grinder and belt press, segregating small batches will not be possible.

Preparing Apples For Juicing – Everything You Need To Do

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You’ve got your juicer, your excited, you get it all set up, you’ve decided that you want to start with apple juice, you pick up the apple and…

Now what?

What are you supposed to do it with it? Should you peel it? Do you take the core out so you don’t juice any of the seeds? And how the heck do you clean the apple before juicing?

Well I’ve gone into more detail in the article but the long and short of it is that you don’t need to peel them as long as you wash them, washing them gets rid of any nastiness that could be on the outside.

But the core you do want to remove, the seeds release tiny amounts of cyanide when they’re chewed, you’d need to eat A LOT of apples to do yourself any harm but I prefer not to have any cyanide in my body thank you!

Now let’s keep going and go into some more detail.

Can you juice apple seeds or do you core them?

Apple seeds contain something called amygdalin which when chewed and digested turns in to cyanide! Now the amounts from a single apple seed are pretty minimal and small amounts can be detoxified in the body.

So how many apple cores would you need to eat to receive a fatal dose? You’d be looking at about 40 apple cores. Now that sounds like a lot (and it is) but if you juice a big glass of apple juice you’re going to use at least 5 apples, so before you know it you’re going to be eating an awful lot and not feeling great because of it!

This means if you’re just adding one apple to your juice a day you’re going to be fine juicing the whole apple core and all. But I’m a stickler and don’t want any amount of cyanide in my body so I always take the core out. This also removes the stalk which can alter the taste a little bit improving the overall juice.

Do you peel apples before juicing?

What about the peel? Should you peel an apple before you juice it or can you leave them as is?

Well, there’s a good rule of thumb when it comes to peeling and juicing, if you wouldn’t eat it, you probably don’t want to juice it. The exception is oranges which you can juice with the peel on, although some people prefer oranges peeled too, you can’t win!

Anyway, you can indeed leave your apples with peel on, you’ll just want to make sure you wash them first.

But more than that, the skin contains some unique vitamins and minerals including quercetin which works to improve lung capacity and performance, which is why as an asthmatic I always make sure to juice my apple whole!

How Do You Clean Apples For Juicing?

Now, this is an easy win, some people go over the top when it comes to washing their fruit and veg before juicing. People are making washing liquids out of all sorts of different kinds of vinegar but to me that’s overkill, you don’t need that much you just need a running tap.

Yep, get your apples under the cold tap and give them a good rub down. Even if you buy organic you’re going to want to give them a good wipe down under the running tap.

You can cut out any of the gouges or bruises you see on the skin, they don’t wash off you can just chop them out before you juice them. You’d likely be fine juicing it all even if there were cuts or bruises on the outside of the apple but I like to have my apples clean and crisp going in so all those bits get cut out.

What type of apple is best for juicing?

I talked about this in a different article about the best apples for juicing but the long and short of it is you cannot go wrong with a gala apple if you’re making apple juice at home. They’ve got a delicious sweet flavour and you can get them fresh pretty much all year round.

But you can juice pretty much any type of apple, the only type you won’t want to make into juice are crab apples, they’re too tart, much better used in a chutney.

But if you like a tarter apple juice then you should try juice a granny smith apple, these mix it up and give you a unique flavor since it’s not a type of apple most people use to make juice.

How You Juice An Apple

I’ve got a bigger guide on making apple juice but I’ll take you through the quick version of preparing and juicing your apples.

Step 1. Wash the apples under the cold top giving them a good rub down to remove anything that might have come into contact with the outside of the fruit.

Step 2. Cut the apple into chunks around the core so you can fully remove all the seeds and the stalk leaving you with good size pieces that will fit into your juicer withou clogging it.

Step 3. Feed through your juicer taking your tie so you don’t over fill it and end up clogging your juicer! If you need a better juicer check out my apple juicer reviews here.

Step 4. Enjoy your juice! And make sure you clean your juicer straight away otherwise you’re going to have a lot more trouble cleaning it later!

Conclusion

And there you have it! You now know everything you need to know about preparing your apples for juicing, as the last sum up you don’t need to peel them, you do need to remove the core and to wash them you just need to run them under the tap and give them a good rub down.

Any questions feel free to leave me a comment below!

Making Your Own Apple Juice

Being convinced of the merits of this idea, I decided to give juicing a try. My neighbour and garden mentor makes juice and wines from his produce so he gave me advice on getting started. He loaned me his German AEG macerating juicer (250 amps) which has a small motor and feeding chute. The small feeding chute, about 2” diameter, required cutting the apples into smaller chunks, about 2”cubed. The juicing process seemed to go quickly with about 7 minutes of feeding for one quart of juice, approximately 6-7 apples.

I would suggest borrowing a juicer as we did for your first try at juicing. It will give you a feel for the process and help you make a more informed decision about whether to get your own juicer and how large it should be.

The biggest time consumer was preparing the fruit before juicing.

The biggest time consumer was preparing the fruit before juicing. I had to trim rotten spots and cut the rest into a big bowl. From there my right hand would grab a handful of chunks and toss them into the chute, while my left hand would propel the plastic plunger and fruit toward the whirling disk. The juice would spurt to the left into a container and the seeds and fibre flowed into a container attached to the right side. This I would empty every half hour or so. The pulp residue could be a good contribution to the compost or the chicken yard, or it can also be spread onto a cookie sheet and dried into fruit leather. To keep things simple, I composted the pulp.

I was surprised that there was so much foam on top of the juice, which I skimmed with a slotted spoon. Also, at the bottom of a quart of juice would be about 1/2” of sediment, which is perfectly drinkable, but might not be appealing to some folks. Pouring the juice through a cheesecloth-lined sieve would remove much of the foam and sediment.

My small initial experiment yielded 7 quart jars of beautiful rose-hued apple juice. To ensure safe storage I decided to can them. (Beware, once you start juicing, you can’t stop.) My canning books advised heating the juice in a big pot until 200F./93C., but not to boil, then pour into hot, sterilized jars leaving ½” headroom, cap with hot lids, and process in a boiling water bath for 30 minutes. The water should be 190F. And cover tops of jars one or two inches. This is pasteurization.

Other options are:

How to Make Apple Juice: 2 Easy Ways

Apple juice is one of the best ways to use extra apples before they go bad, and also is a delicious beverage to serve to guests or just to keep on hand for yourself. Apple juicing can seem like an intimidating process, but don’t worry! This post has everything you need to know about how to make apple juice, from what apples to use, the supplies you’ll need, recipes for making juice with or without a juicer, and ways to store juice.

Read on to learn how to make apple juice!

The Best Apples for Apple Juice

The first step to making apple juice is choosing your apples. Almost any apple will work for homemade juice. However, different varieties will lead to a different taste in the end. There are three main types of apple juice: sweet, tart, and balanced.

Many are concerned about homemade apple juice losing its color and turning brown. Don’t let that stop you from making delicious homemade apple juice! Tarter fruits usually have higher acid content. That means they won’t oxidize as quickly and will keep a natural light color for a long time. However, sweet juice doesn’t have to be brown. Add a bit of citric acid, lemon juice, or a crushed vitamin C tablet, and the apple juice will keep its color. You can check out this science experiment to discover why.

Still feeling overwhelmed with all the apple variety options? Here I’ve listed all the best varieties of apples for juice to make the decision is easier.

The Best Apples for Sweet Juice

Red Delicious Apples will make a sweet juice with a classic appley flavor.

Golden Delicious Apples will yield a mellow juice with notes of melon and vanilla.

The Best Apples for Tart Juice

Granny Smith has a high juice content and wonderful sour flavor.

Sweet Tango will produce a tangy juice that leaves a sweet flavor in your mouth after a sour start.

Pink Lady will make a refreshing and bright tart apple juice.

The Best Apples for Balanced Juice

Gala Apples will produce a light, floral juice.

Honeycrisp will make a delicious juice that is sweet and tart and not very acidic.

Braeburn will make a classic, balanced juice that tastes fresh.

Why Make Apple Juice from Scratch?

Homemade apple juice is a delicious and natural beverage option. Making apple juice from scratch allows you to experiment with more complex and full juice flavors by mixing and matching your favorite apple varieties. If you grow apples, it’s a great way to use up some of that fall harvest.

In fact, juicing apples is a great way to make sure that imperfect produce doesn’t go to waste. Apples that are slightly bruised, lopsided, or otherwise blemished still make delicious apple juice. No one will ever be able to tell once it’s fresh juice in their glass.

If you come across an end-of-fall apple sale at your local orchard, making apple juice can be very cost-effective, too. Instead of buying juice from the grocery store, make your own and freeze it so that you can enjoy it throughout the year!

Supplies You Need to Make Apple Juice

To make apple juice, you’ll need several things. Don’t be intimidated; most people have all of the supplies somewhere in their kitchen! If not, the supplies are easily purchased.

You can make apple juice in several ways. If you have a juicer, it cuts out some of the steps. If not, it’s still pretty easy once you get the hang of it.

Here’s what you need to make apple juice with a juicer:

Apples (of course!)

Juicer (use our advise to pick the best juicer on the market)

Peeler and corer

Cutting board

Juice filter

Lemon juice or citric acid

Here’s what you need to make apple juice without a juicer:

Apples

Peeler and corer

Cutting board

Juice filter

Lemon juice or citric acid

Fine mesh strainer

Potato masher and a large pot or pressure cooker, or a blender

How To Juice Apples

Apple juicing is pretty easy once you have everything you need. The total time should take about 10 minutes of active work. An apple juice recipe is pretty straightforward to follow. After a few times, the juicing process will become second nature.

Here are some simple recipes for homemade apple juice. If you’re making apple juice with a juicer, use the first recipe. If you’re making juice without a juicer, use the second apple juice recipe.

Recipe 1: How To Make Homemade Apple Juice with a Juicer

Makes about half a gallon, and it takes about 10 minutes.

Ingredients:

10 pounds of apples (about 40 apples)

1 tablespoon of citric acid or lemon juice (optional)

Directions:

Wash the apples. Peel and core the apples. This way, you won’t get the seeds and peel in the juice, which causes discoloration and bitterness. Throw away or compost the peels and cores. Slice the apples so that they fit in your juicer. Follow the juicer instructions for processing the apples. Save the juice in a pitcher and set aside the pulp, which is just apple puree (you can use it to make other apple products later). The apple juice will likely have foam on the top. It’s completely edible, but some people don’t like it. You can strain the apple juice through a filter or cheesecloth to get any leftover pulp out, or you can skim it off with a spoon. You can stir in the citric acid or lemon juice to prevent browning. Serve your homemade apple juice or store it in the refrigerator. If you want it to keep for long periods of time, you’ll have to pasteurize it.

Recipe 2: How To Make Homemade Apple Juice Without a Juicer

Makes about half a gallon, and it takes about 20 minutes.

Ingredients:

10 pounds of apples (about 40 apples)

1 tablespoon citric acid or lemon juice (optional)

Directions:

Wash the apples. Peel and core the apples, so you don’t get discoloration or bitterness in the juice. Throw away or compost the skin and cores. Put the apples in a large pot with just enough water to cover the bottom. Put the lid on. Cook the apples and water until they are soft enough to poke with a fork, or cook in a pressure cooker for about 1 minute. Use a potato masher or a blender to puree the soft apples and the leftover liquid. Cover a fine mesh strainer with cheesecloth or a nut milk bag. Put the strainer over a bowl. Put the apple puree and liquid into the strainer and press it. The juice will run into the bowl. You may need to repeat this step several times. Set aside the puree and strain the juice into a pitcher. If you want, mix in the citric acid or lemon to avoid browning.

Note: If you want to make raw apple juice without a juicer, just skip step three above and use a blender or food processor to puree the apples as finely as possible.

What to Do With Leftover Apple Puree

Nobody wants to throw away perfectly good apple puree. Good news: you can salvage all the apple goodness left after juicing, and feed it to your chickens, or add it to your compost!

How to Store Apple Juice

Once you’ve chosen your apples, found a good recipe, and made fresh apple juice, you might wonder, how do you store this juice? You can store apple juice in the refrigerator for up to 10 days.

For a more long-term storage option, freeze the juice in freezer pouches. The juice will stay good in the freezer for up to 12 months if it is well-sealed. Just be sure not to freeze it in a glass container or fill a plastic container to the top. Liquids expand as they freeze, and you could end up with a broken container and juice all over your freezer.

Apple Juice Versus Apple Cider

One common question is, what’s the difference between apple juice and apple cider? Simply put, apple juice is the filtered or pasteurized juice from apples. Apple cider is the raw juice that has not undergone processing to remove pulp.

Furthermore, cider is often spiced. Because cider is unpasteurized, it can begin to undergo fermentation over time. Whether you end up making apple juice or apple cider, both beverages are sure to delight. Learn more about the difference between apple cider and apple juice.

Now You Know How to Make Apple Juice!

Now you’ve learned everything you need to know to make apple juice. Remember that the types of apple you choose are important for the flavor of your juice, and that juicing can be done with or without a juicer! Get some apples and start juicing. Interested in cultivating your own apples to make apple juice? Learn everything you need to know about growing and maintaining apple trees.

How to make apple juice

Want to know to make apple juice? Here’s our simple guide to making apple juice at home. If you live in the local area, we run an apple pressing service where we can turn your apples into bottles of delicious apple juice that lasts for over a year!

Don’t waste your apples!

Anyone who has apple trees knows how heartbreaking it is to watch perfectly nutritious food rot on the grass in your garden.

In the past I tried to give my apples to schools and nursing homes, in the hope they would go to good use… but nobody would take them (depressingly they said it’s cheaper for them to buy ready peeled apple slices from abroad, than to peel and slice them on-site). I even struggled to give away my fruit to local pig farmers.

If you can’t find a home for your apples, the best thing you can do is to make juice, which can be pasteurised, frozen or made into cider. It’s the perfect way to use up lots of apples.

There are a few things you need to consider before you try to squeeze the good stuff out of your apples. With that in mind, here’s my how to make apple juice guide. Sounds simple enough, but there are a few things to consider if you want to end up with top-notch juice.

1) Pick the apples

You need to be selective when picking the apples. Discard any fruit that has rot or heavy bruises as this will taint the juice. If you wouldn’t eat it, don’t put it in.

2) Wash the apples

Fruit needs to be washed before pressing. There can be dust, insects, chemicals/pesticides and various yeasts and bacteria lingering on the apples, so it’s best to play it safe. In the winter months, for late ripening apples, there’s quite often mud on them (if you’re picking up windfalls).

3) Chop the apples

This is the part that most people don’t consider when creating apple juice. Your apples need to be crushed or chopped into small pieces before they can be put into the apple press. You can’t press whole apples… or at least if you tried, you wouldn’t get a high yield of juice.

We use an electric mill, which chops the apples into a pulp in a matter of minutes.

You can also chop the apples by hand, which is a slow and labourious task – but is fine if you’re doing small batches. Alternatively, a food processor would work effectively in small batches.

4) Press the apples

You’ll need an apple press to finally press the apple pulp into juice.

There are many different types available, from traditional screw down presses, to hydraulic presses and hydropresses.

With the first two types, you may need to wrap your pulp in ‘cloths’ such as muslin, which will act as a strainer when pressure is applied to the ‘apple cake’ or pulp.

We use a hydropress, which inflates a balloon inside the press and pushes the apple pulp out towards a mesh. The juice passes through a cloth and pours into a bucket.

Traditional hand presses are quite hard work, and produce a lower yield than traditional presses. But, they are great fun when pressing smaller batches. It’s a brilliant family activity on a sunny autumn day!

Keeping your juice fresh

Once you’ve pressed your juice, it will last around three days in the fridge. You can also freeze it to make it last a few months.

If you’d like to make cider, check out our How to Make Cider at Home page.

Alternatively, you can pasteurise your juice. To do this, you need to heat your juice, inside the bottles, to 75 degrees, and hold it at that temperature for 25 minutes. Find out more on our services page.

If we’ve forgotten anything important in our How to make apple juice guide, please let us know and we’ll add it to the article. Enjoy your amazing juice.

Featured image: Photo by rawpixel.com form PxHere

Make Hard Cider at Home the Easy Way

Golden, crystal-clear, kitchen-made hard cider might seem like the reward of an expensive and labor intensive hobby. Not so with a simple and easy method I call “Juice and Strain.” Five years ago, two friends and I, tired of dumping barrow-loads of surplus garden apples onto the compost heap, decided to make them into cider. We had no wish to invest in the traditional bulky, laborious to use, and expensive equipment. An easier, quicker and cheaper method was called for.

My daughter offered us her little domestic juicer, which would accept seedless apple slices, for the task. Off we went, and three hours later three of us had generated just three gallons of juice — and a horrible mess in the kitchen. Worse, we’d managed to take only a small bite out of our half-ton bumper crop of apples.

By chance, one of our number was in a charity (thrift) shop a few days later and spotted a 450W centrifugal whole fruit juicer on the shelf. To our delight we discovered that our productivity was transformed with a tenfold increase in efficiency. Once again the kitchen ended up sticky and messy from apple juice spillages, so I fashioned a “juice containment and delivery adaptor” (plastic hose) to funnel juice to a “juice clarifier and solids separator” (a fine mesh bag in bucket). And so our clean, easy, efficient and relatively low-cost Juice and Strain cider making process was born.

Our hard cider making was guided throughout with reference to an excellent book “Craft Cider Making” by Dr. Andrew Lea. In practice, our method comprises the following steps:

1. Gather your apples. A hand-held apple picker works well and is safer than harvesting from a ladder. Any kind of apples can be used, although a blend will often produce a better end product. Generally, dessert (sweet) and higher acidity (sharp) apples will be the most commonly available. A 4:1 mix of sweet and sharp is often recommended. If you like a more astringent cider then add crab apples to the mix at about one part in ten. A more interesting and complex tasting cider can be produced if you are lucky enough to have access to true bittersweet and bittersharp cider apples, thanks to their relatively high tannin content.

2. Double wash all apples rejecting any that show signs of mold. Bruised fruit and windfalls may be used for making hard cider but not fresh apple juice, due to possible contamination with bacteria that do not wash off. Sanitize all kit parts that will come into contact with the fresh apple juice for a couple of hours before juicing. Immerse in a sodium metabisulphite solution prepared by dissolving four Campden tablets per gallon of tap water. Overall, remember that fresh apple juice and hard cider are foodstuffs and all appropriate food safety and hygiene steps should be followed.

3. Set up your Juice and Strain kit as shown in our short YouTube video. Place your juicer on a towel on a table, and clamp a hose in place with the outlet directed into a fine mesh straining bag held loosely in a plastic bucket that has lots of small drainage holes drilled into its base. The bucket should fit snugly into the top of a 5 gallon (US 6 gal) fermenter bin fitted with a drainage tap at its base. The juice collection assembly then sits on top of a box, or a stool, that allows a demijohn to be placed underneath the drainage tap. The more powerful a centrifugal juicer you have, the faster you will be able to process your apples.

With the last juice hand-wrung out of the straining bag, a fine brown pulp residue is left in the bag and you do not want this in your cider. Overall, 8 kilograms (17.6 pounds) of fruit are needed to generate about one gallon of juice and, with two people working, 15 Imperial gallons (18 US gallons) of clear juice can easily be produced in a few hours.

Improve Your Health and Your Diet with Juicing

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