Posted: 10/10/2011 9:16:51 PM EDT
|
Dear Hive Mind, So I just pressed 5 gallons of fresh apple cider... Will press another 15 gallons or so tomorrow... Now, the guy I am doing this with says to boil the cider and put it in one gallon glass jars that have been placed in the oven at 200F. The jars I purchased have a heat sealing metal cap... He says it requires no refrigeration.... He gave me a sample that was 3 years old and it tasted OK... So I guess I am good doing this? Seems OK...hot jars and all |
|
Quoted: Quoted: Is this a trick question? Why would it be a trick question? My friends method seems to deviate from standard canning techniques... I guess I could just freeze it... I think the difference is that I have commercial glass 1 gallon jars with unused commercial style heat seal caps... |
|
http://www.windyhillorchard.com/everythingapples/article.htm
From the above link. "Basically, pasteurization is what home canners have been doing to home grown produce every fall for decades. Those who can apple cider, are well aware that fresh cider is different from canned juice that they open in the winter. When canning, the cider is subjected to high heat (up to 212F) for a long period (15- 30 minutes) of time. Even if the actual heating of the juice lasts only a few minutes, it takes many minutes for the juice to cool. Very noticeably - when you exceed 175°F (give or take depending on the variety and condition of the apple) the pectin in the cider denatures and drops out of suspension. This results in a juice that is almost clarified on top but has a thick "cloud" of formerly suspended solids on the bottom. Several national brands of "natural style" apple juice (After The Fall and Knudsen's) have this appearance from time to time. Obviously this condition changes the look, "mouth feel", and taste of the juice and - to many cider makers - is absolutely undesirable for their product." |
|
If you pour the cider, which you have brought to boiling, into your jugs, cap them, and when they cool the lids "pop" and go concave you should have a good seal.
The lids should be boiled and taken straight from the pan and applied. You should also put the jugs filled with cider into a large pot (turkey frying pot), seal them with the sterile lids and do a "boiling water bath." google that for details. |
|
Quoted:
There was a time when we had no way to keep things cool. We managed just fine. Actually, in 1900 in the United States the #3 cause of death was diarrhea. That's not fine, that's really pretty damn shitty (literally). The good old days are a myth. Look back at your family tree, ya know that gr-gr-gr grandmother who had 10 kids and only 5 survive to adulthood? That was close to the norm for most of human history, and that's what happens when you don't have safe food preparation practices or access to antibiotics. |
|
Quoted:
it will be fine, and safe. if done correctly, no issues of refermentation or microbial spoilage to deal with in your future. I do this on a commercial scale with grape juice all the time, albeit a little lower temp. The containers I have are the Old fashioned apple juice jars. The metal caps I bought have have a heat sealing plastic compund that activates at 190 degrees... I bought these at a container supply company. They are made by Arkansas Glass CO.... Posted Via AR15.Com Mobile |