Preserving Apple Juice With Honey

The best additive for preserving apple juice was nearer at hand than anyone ever realized.

| March/April 1989

If you've ever pressed your own apples or purchased fresh-from-the-press juice, you know that the tasty liquid quickly turns brown, just as an apple turns dark after the fruit has been cut or bruised. The culprit, an enzyme known as polyphenol oxidase, also destroys the vitamin C in apple juice within a matter of days and gives the drink a less-than-fresh flavor. Commercial juice producers add a pectin enzyme to inhibit clouding and add sulfites to prevent browning and flavor change. Sulfites, however, can cause serious (sometimes fatal) allergic reactions in some people, so scientists have been looking for a safer way of preserving apple juice. Cornell University scientists have identified a particularly toothsome alternative: honey. Mixing just 2% honey by weight with browned apple juice and letting the liquid sit at room temperature for 90 minutes clears the drink and prolongs the shelf life of the juice just as effectively as sulfites.
1/30/2018 12:54:57 PM

Actually if they are fresh apples, they don't turn brown right away. I have several "heirloom" apples and noticed this interesting fact when cutting up fresh apples and bagging them for the fridge in large ziplock bags. We eat a lot of apples and enjoy the free ones from our own trees! I rince them, cut them into wedges around the core, and save the cut up cores along with any blemished pieces for my chickens for the winter months. I pour the bite sized fresh pieces for us into small baggies or tupperwear to take to work or on car rides. This way we eat more apples! I noticed they will keep in the fridge for almost 4 days before turning brown. Extra bags I will put into the freezer to make incredible oatmeal "apple pie" using a cup of apples to each half cup of oats. Happy Mainers ejjoying their apples :)

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