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Apple Juice From Whole Apples

A method for extracting juice by cooking apples in a large tank.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Apple Juice From Whole Apples

Ingredients

Directions

Prepare the tank

  1. Prepare a tank that holds about 2000 pounds of apples, 4 feet in diameter and 3.5 feet deep.

  2. Make a tight cover for the tank, hinging one half.

  3. Install a 6x6 inch exhaust pipe to carry off steam.

Cook the apples

  1. Fill the tank with apples and add enough water to cover the steam coil, about 6 inches.

  2. Add enough water to make 10 gallons for every 100 pounds of apples.

  3. Turn on the steam and let the apples come to a boil.

  4. Cook until the apples are well pulped.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh apples
Provide the fruit sugars, acids and pulp that become the juice.
Water
Helps the apples come to a boil and softens them as they cook.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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