Pasteurizing Fresh Apple Cider

apple cider at 180 F (photo by jhy)

You will need: fresh homemade apple cider
large kettle
jelly thermometer

If:

• you have concerns about your fresh cider being safe
• you want to store it for a week or so
• you plan to can the cider

you need to pasteurize it.

This simply means to raise the temperature high enough to kill most bacteria. It is not necessary to boil it, as this can change the flavor of some foods (for example, pasteurized milk is not boiled). The critical temperature is 180 degrees F (82 degrees C).

Put the cider in a large kettle, and clip a jelly thermometer on the side. Be sure that the bulb of the thermometer does not rest on the bottom of the pan. At least an inch clearance is good. Heat the cider over medium high heat until the correct temperature is reached. Skim off the foam with a metal spoon. If you are going to can it, pour immediately into hot glass jars. If you are going to store it, you may need to let it cool. Particularly if you are putting it in plastic containers.