canning apple cider with joule

Hi - I'm trying to figure out if I can do a lower than boiling temperature canning of my fresh apple cider with joule. It seems from lots of web sources that you can pasteurize by getting the cider to 70C (and max 85C). my question is - will canning jar lids seal at those temperatures and be safe? I know it's safe for pickles made with vinegar and apple cider vinegar - but not sure if it's ok for cider without the high acid. any help appreciated

Find more posts tagged with

How To Joule

Comments

brian_martin2001

You can pasteurize it with a Joule, however, this will not make it shelf stable. Milk, orange juice, lemonade, etc. is pasteurized, but still needs to be refrigerated. If you want to have a shelf stable product, you will need to get a pressure canner. This is similar to a pressure cooker, just a bit more robust and comes with a pressure gauge. Unless you're adding acid, or allowing naturally occurring bacteria to acidify this, I would not rely on this method to make it shelf stable.

montebello1964

Actually, apple juice depending on the variety typically has a pH between 3.0 and 4.5, so presumably it could be canned using a low temperature method like sous vide. You would want to check the pH to make sure it was <4.6, and you would need to make sure that it reached the desired temperature in the center of the jar for long enough. Most low temperature canning is done at 180-185°F, but in principle I don't see why you couldn't use ChefSteps' 140°F method. Not being an expert myself, I would want to investigate this further before trying it. Pickles typically have added salt and/or sugar in their brine, which would also inhibit bacterial growth.

https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick

Where's Doug Baldwin when you need him?

Kyl_Haselbauer_worked_at_chefsteps_1040170

Hi Brian, I ran the joule ready sauce facility and dealt with all of the procedures there for shelf stable products. I just reached out to our food scientist that was also part of that project, if you are heating it to 85c and the liquid holds at 85 c for 2 min you should be good, and shelf stable. AS LONG AS YOUR PH IS 3.9 or bellow. You must have an accurate probe to check this correctly. Now keep in mind this would not be sterile at this temp and PH level. wild microbes could still spoil your product but they are not recognized by the fda as something that causes food boren illness. To kill these you would need to do a hotter cook and longer time on your product. Hope that helps.

montebello1964

Hi Kyl, why pH 3.9 and not 4.6?

BTW, any chance you'll be publishing some recipes for homemade versions of the JouleReady sauces? They were really excellent and I only have a couple left. :-)

fisher23

You could error on the safety side and refrigerate it.