Farm Manufacture of Unfermented Apple Juice. Page: 2
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2
FARMERS' BULLETIN 1264
Unfortunately, this is not the case. Sweet cider is very largely a
seasonal product, made only during the period immediately following
the apple harvest and usually consumed within a few days. After
the close of the pressing season it disappears from the market and is
practically unobtainable except for the small quantities sold by the
glass through soda fountains and drug stores. As a consequence,
there is a large consumption of synthetic soft drinks in apple-growing
districts and even in the families of apple growers.
The reason for this situation is that only comparatively few smallscale
producers of apple juice practice the pasteurizing of their
product, so as to make it available for use in a sweet condition at
any season of the year. Either through ignorance of the methods
to be employed in pasteurization or a misapprehension as to the
difficulty and expense of the process, large quantities of apple juice
are yearly allowed to ferment and ultimately to become vinegar,
while its place as a beverage is taken by synthetic soft drinks. From
an economic point of view it is a serious matter that large quantities
of apples that might be converted into a wholesome, refreshing beverage
available at all seasons are allowed to go wholly to waste.
The process of preserving unfermented apple juice is in reality
very simple, as easily mastered as that of canning fruits and requiring
no more special equipment. As in canning, success depends upon the
strict observation of a few simple rules. In the following pages these
rules are stated, with the reasons for them, together with considerable
additional matter designed to aid the cider maker in producing the
best possible product from the materials at hand.
USE OF TERMS
There is some confusion in the use of the terms applied to unfermented
apple juice. The term "cider" has been in the past applied
to the juice both before and after fermentation, usually with " sweet"
or " hard " prefixed to indicate whether fermentation has not or has
occurred, but the single word "cider " is also widely used for the
unfermented juice. In England and France "apple must" and
"apple juice " are terms used to designate the freshly pressed sweet
juice, while the word " cider" used alone refers to a fermented product,
our " hard cider." " Unfermented apple juice " has the merit
that its meaning is unmistakable, but it is too long and clumsy for
constant repetition. As this publication has nothing to do with
fermented or " hard " cider, the terms " unfermented apple juice,"
" apple must," " apple juice," and " cider " are used interchangeably
for apple juice in which the alcohol content is not more than 0.5
per cent.
USE OF CHEMICAL PRESERVATIVES
Many persons unfortunately have the erroneous idea that it is practically
impossible to preserve apple juice merely by the use of heat
and sealing, without the addition of some chemical substance to act
as a preservative. This notion is entirely incorrect. Various chemical
preservatives have been more or less used to prevent fermentation.
Among these are salicylic acid, formic acid, benzoic acid,
boric acid, sulphurous acid, and various compounds which upon being
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Caldwell, Joseph S. (Joseph Stuart). Farm Manufacture of Unfermented Apple Juice., book, 1940; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc6483/m1/4/: accessed April 24, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.