← Fruit H44-04 · Module 4 of 7 · Pages: 20 · Worksheets: 6

Juices and cordials

Apple, grape, sour cherry and berry juice for the whole winter: press, steam juicer, clearing, pasteurising in bottles and sweet fruit cordials

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Whole series: Fruit, €39

Juices and cordials

In short

  • Sound fruit only: rotten and mouldy fruit carries the toxin patulin, which pasteurising does not destroy.
  • Fresh, unpasteurised juice from the press (in the US often sold as "cider") is not for small children, pregnant women, the elderly or the sick.
  • Heat the juice to 85–88 °C (185–190 °F), don't boil it; fill it hot into hot jars or bottles, then a 5-minute water bath (up to 1 L, fully under water), plus altitude time.
  • A steam juicer gives hot juice, but not hot enough: reheat it anyway and process it in the bath.
  • Cordial with 1–1.5 kg of sugar per litre of juice is diluted with water 1 : 4 to 1 : 6 and keeps longer than juice once opened.

What's inside

Chapters

  1. Juice for winter at a glance
  2. Safety: patulin and fresh juice
  3. Extracting juice: press, steam juicer, jelly bag
  4. Clearing and racking
  5. Pasteurising in bottles and jars
  6. Fruit cordials
  7. Storage, spoilage and use
  8. Common mistakes
  9. Printable checklist

Worksheets

  • Juice calendar
  • Juice and bottle calculator
  • Cordial and date calculator
  • Pressing diary
  • Juice and cordial inventory
  • Bottle labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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