Fruit Juices
Ingredients
Directions
Prepare the juice
Press the juice out of uncooked fruit using a cider press or improvised press.
Warm the juice in an enamelware kettle to 110°F (43°C).
Strain the juice through double cheesecloth and let it stand to settle if desired.
Add sugar to taste, about 1 cup per gallon of juice, if desired.
Bottle and process
Pour the juice into hot jars or bottles that have been boiled for 30 minutes.
Use new corks dipped in melted paraffin and lightly place them in the bottles during processing.
Process the bottles in hot water up to the neck for 30 minutes at 180°F (82°C).
Remove the bottles and press the corks in tightly.
For cooked fruit juices, crush and heat the fruit slowly to about 185°F (85°C).
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
- Fruit
- Provides the juice and the flavour of the finished drink.
- Sugar
- Adds sweetness to taste and balances the fruit's tartness.
- Paraffin
- Seals the cork tops of the bottles against air.
The step that matters
Process the bottles in hot water up to the neck. Holding the bottles at 180°F for the full 30 minutes heats the juice enough to reduce spoilage microbes. Too little heat or time leaves the juice open to fermentation or mould.
“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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