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http://www.durgan.org/URL/?AEYVU 27 October 2011 Apple Juice Processing
Twenty five pound of apples were processed into juice. These pictures depict the first batch of three. Method: Apples washed, cut into quarters, boiled for 15 minutes, beat into a mash with hand blender, strained, placed in litre jars, and pressure canned at 12 PSI for 15 minutes. The pressure canning is for long term storage at room temperature. It takes about 1 to 2 lbs of apples to make one litre of juice.
Water was added so a drinkable consistency was obtained. The complete apple was used. Compare this to the yellow stuff sold commercially.
Twenty five pound of apples were processed into juice. These pictures depict the first batch of three. Method: Apples washed, cut into quarters, boiled for 15 minutes, beat into a mash with hand blender, strained, placed in litre jars, and pressure canned at 12 PSI for 15 minutes. The pressure canning is for long term storage at room temperature. It takes about 1 to 2 lbs of apples to make one litre of juice.
Water was added so a drinkable consistency was obtained. The complete apple was used. Compare this to the yellow stuff sold commercially.
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