![]() ![]() And the interesting thing about apple cider is that as it begins to age, it will hit a stage where it's the composition of hard apple cider (no guarantees on flavor) before then aging into a type of vinegar (again, no guarantees on flavor). It's not that the cider goes bad, per se, it's just that its freshness begins to decrease. Fresh apple cider is perishable-it has a short shelf life of approximately two weeks. Because the cider is essentially being pressed from apples, pulp and sediment remain, which gives cider its opaque look and rich viscosity. Read on to learn how to distinguish them, and see if it inspires you to try one of our great apple desserts!Īpple cider is the fresh extraction of liquid removed from apples that have been ground into mush. I call back the midwestern bottler (cider juice). Immediately dismissing the distracting second sentence, I focus on the first. In fact, cider and juice have less in common than you might think. The main difference between the two products is the amount of clarification done in the processing. There's a real difference between apple cider and apple juice-you can see it and you can taste it. If youre making a recipe that calls for apple cider and you dont. Both drinks have that same sweet, sharp apple-ness that delights all ages, but they're not always interchangeable. Apple juice is very finely filtered to create a liquid that is as thin and smooth as water. Sometimes, North Americans differentiate between cloudy and filtered as juice and cider. North Americans call apple juice cider, whereas in UK English, cider is alcoholic. ![]() Adding spices such as cinnamon makes a very nice mead. Maybe it's because cider always pops up around the fall and winter holidays (try Ree Drummond's Mulled Apple Cider for your next family gathering!). Yes, a cyser is often made with apple juice. All of these steps make it so the juice can sit unrefrigerated on your local grocery store shelf year-round.Īpple juice is usually made by larger manufacturers that control the blend of apples to make sure the product is consistent no matter where or when you pick up a bottle.Īlso see: Here’s how to go about cooking and canning your own crock pot applesauce.Photo credit: Ralph Smith/The Pioneer WomanĪpple cider has always seemed a bit fancier than its transparent cousin apple juice. Per the American Institute for Cancer Research (AICR), cider contains more of apples’ healthful polyphenol compounds than clear commercial apple juice. Vacuum sealing and extra levels of filtering help extend the product’s shelf life. It is always pasteurized, so fermentation is never an issue. (See video above on how one old fashioned cider maker presses out cider) Apple JuiceĪpple juice is juice squeezed from apples that also has been filtered to remove solids and seeds. Still, exact taste from batch to batch and year to year varies. It is cloudier as not all the impurities have been removed. Most cider makers strive to produce a produce that is the perfect balance of sweet and tart. On the other hand, apple cider isnt cooked, except in the final pasteurizing stage. The flavor of cider depends on the blending of juices from different varieties of apples. Color: Apple cider is brownish and more opaque than apple juice, which has a diluted, lighter color once it undergoes the filtration process. Actually, if apple cider sits too long it can become fizzy and slightly alcoholic. Apple cider is perishable, so you have to drink it within about a week or so or freeze it for later. It takes about 1/3 of a bushel of apples to make one gallon of cider. The final product is sold as apple cider. Because of this, it is transparent rather than cloudy, may be somewhat sweeter than cider, and has a much longer shelf life. A hydraulic press squeezes the mash so that every drop of available juice flows into refrigerated tanks. Apple juice is a more processed form of apple drink, also made from pressed apples, but typically filtered and often with added sweeteners and preservatives. Like cider, it contains potassium, calcium, iron, and vitamins A and C, and sometimes extra vitamin C is added during processing. In fact, apple juice is nutritionally very similar to apple cider. The mash is then wrapped in burlap cloth and placed between wooden racks. 1 cup of apple juice contains the following: Calories: 116. To make apple cider, apples are first washed and cut, then ground into a mash that’s about the consistency of apple sauce. Here is the difference between apple cider and apple juice: Apple CiderĪpple cider is made from fresh apples that have been pressed into liquid. As the experts at Cook's Illustrated explained, 'When we tested the pH level of both liquids, the cider had a lower pH than the apple juice, confirming its higher level of acidity.' And this difference in composition is also why you don't want to swap apple cider for apple juice in a recipe, or vice versa.
0 Comments
Leave a Reply. |