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Making and preserving juice

Make your own juice and get the best from your fruit easily.

Make your own juice and preserve the best of your fruit easily.

Fresh, pasteurised or turned into sorbets, home-made juices are a genuine treasure.
Transforming your fruit into juice is a way of getting the best from your fruit and it also simplifies the task of preservation.

Juice extraction: pressure or steam?
There are two ways to extract juice from fruit: burst the cells through thermal shock or exercise extreme pressure.
Using a steam juicer is suitable for both small and medium sized amounts. The procedure is especially recommended if you want to cook or pasteurize the juice. The liquid collected is not over heated. It conserves many of its vitamins and if it is bottled immediately, the extraction and pasteurisation can be performed in a single operation.
With a screw press after grinding or crushing the fruit, the cells are pierced without altering the juice. This is a very old method for extracting juice (use of presses goes back to the days of Antiquity) and has the advantage of not only bursting the most fragile cells, but also of extracting the liquid from smaller or tougher cells.
Therefore, there is no alteration due to heat or excessive contact with the oxygen in the air that burns the vitamins.
The size of the press will depend on the quantity of fruit: from a few dozen litres table presses to several hundred litres for large presses.

Preserving your juice: pasteurisation.
Left in the open, juices oxidise very rapidly and lose their precious benefits.
Oxygen and light alter vitamin C even more than heat. The phenomenon is accelerated by the presence of metal such as iron and copper, in particular if the temperature is high.
Fresh juice must be consumed rapidly or preserved by a process of pasteurisation.
What counts is to heat the juice sufficiently to preserve it without altering the taste or destroying the vitamins. At a temperature of 68°C, the yeasts responsible for fermentation are eradicated and, in theory, it is not necessary to heat any more, however, it is commonly held that raising the temperature of juice up to 75°C represents the ideal compromise between conservation and preservation of the tastes and vitamins.
Higher temperatures will lead to a drop in the taste and nutritional qualities (a ""stewed"" taste). Below these temperatures, the slightest lack of precision or evenness in temperature leads to a high risk of fermentation.
The ideal situation would be to express your juice with a press and to have a coil pasteuriser that can pasteurise continuously while maintaining a precise temperature. The pasteurised juice is not exposed much to the air and the bottles are filled progressively.
Correctly pasteurised and stored in a cool, dark place, the bottles can be kept for 1 year.

What about ices?
Most home-made ice cream recipes suggest using pureed and filtered fruit, but juice has many advantages.
It is more concentrated and has a more powerful aroma. It can be reduced and can be conserved for longer than the ice cream itself. Furthermore, what is the point in eating fruit pulp in an ice cream or sorbet? It does not improve texture, because a sorbet machine is designed to make a light paste that melts quickly in the mouth and sends sweet aromas to the nose.
All these aromas are already present in juice in higher concentration than in purée and making ice creams and sorbets at home using pasteurised juice is truly wonderful.

See all of the material for making juice.
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