Apple Juice


Juice extracted from pressing apples. Typically sweet and golden in color. Filtered juice is clear, whereas the unfiltered juice oxidizes and turns an opaque brown. If left unpasteurized, naturally occuring yeast from the apples will cause the juice to ferment causing it to become carbonated and contain alcohol, this is usually called "Hard Cider."


Other names: Apple Cider
Translations: Ābolu sula, Obuolių sultys, Suc de mere, Sok od jabuka, सेब का रस, Яблочный сок, عصير التفاح, 애플 쥬스, Apple juice, 苹果汁, Suc de poma, Jabolčni sok, מיץ תפוחים, Äppeljuice, Сок од јабука, アップルジュース, Jus de pomme, Apfelsaft, Zumo de manzana, Яблучний сік, Omenamehu, Ябълков сок

Physical Description

Clear amber liquid, sometimes cloudy.

Colors: golden yellow, lime green or amber

Tasting Notes

Flavors: sweet
Mouthfeel: Juicy, Tart, Acidic
Food complements: Salads, Vegetables, Meats, Fish, Lemons
Beverage complements: Cocktails, Lemonade, Iced tea
Substitutes: Apple cider, Pear cider, White grape juice, Pear juice

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Commercially available apple juice is pasteurized, while locally available, unfiltered apple cider eventually becomes "hard" cider if left unpasteurized.
Buying: “Best By,” “Best if Used By,” and “Use By” dates on commercially packaged foods sold in the United States represent the manufacturer's estimate of how long the product will remain at peak quality — in most cases, the unopened juice will still be safe to consume after that date, as long as it has been stored properly and the package is not damaged.

Preparation and Use

To make fresh apple juice at home;
Push a lemon through your juicer right before you begin juicing your apple. Leave the peel on the apple. The apple peel carries some of its nutritional value.
Simply push the apples through the juicer and enjoy.

Cleaning: You should also wash your apples before you juice them. This is because they are covered in a very thin layer of wax to help preserve the apple's moisture.

Conserving and Storing

* Store in cool, dry area.

* Discard all juice from cans that are leaking, rusting, bulging or severely dented.

* Pantry storage time shown is for best quality only — after that, the juice's texture, color or flavor may change, but in most cases, it will still be safe to consume if it has remained unopened and been stored properly.

* Freeze in airtight glass or plastic container and leave at least 1/2 inch headspace at the top, as juice will expand when frozen.

* Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.


Fresh apple juice carries a significant amount of vitamins A and C. You can mix your fruits and vegetables together to make your own great tasting juices from carrots, tomatoes, cucumber, or melons.

History: The apple tree came from the Crab-tree or Wild Apple and is native to Britain. Even in the Old Saxon papers, apples and cider are mentioned a lot. The fruit is thought to have come in the Caucasus, a place with many mountains between the Black and Caspian Seas.
The Lady apple, a kind of apple still grown today, is believed to be one of the oldest apple trees on record.



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