So … we change our labels to appeal to our audience. Though there is absolutely no difference in the the processing or quality of our juice during the year, folks seem to prefer buying cider in the Fall and juice during the rest of the year. That’s it! There is definitely a big flavor and nutritional difference. Apple juice may be from concentrate and has been filtered, pasteurized, and vacuum sealed to give a longer lasting, shelf-stable, clear product.”īarsotti uses the terms “cider” and “juice” interchangeably … because we can! Where some juice companies filter, cook, and preserve their products until they’re bright yellow … all we do is press fresh apples and flash pasteurize our juice before bottling. Most cider is pasteurized but perishable and is often found in the refrigerated section of the supermarket. Apple cider is freshly pressed, not-from-concentrate juice that may or may not undergo a filtration process to remove coarse pulp. “The definitions of “juice” and “cider” vary from region to region. Why are some of our juices only seasonal? What is a puree and why do we occasionally use it? What products does Barsotti Juice currently sell? What happens if you don’t refrigerate our juices? How long does the product last once it’s been opened? Why do some of our juices separate in the bottle? What is flash pasteurization and why do we use it? Why are Barsotti juices found in the Produce Section? ![]() What happens to the leftover apple and carrot skins after pressing? H ow many fruit servings are in each half gallon of juice? How many apples do we press to get a gallon of juice? What varieties of apples do we use in our Apple Juice/Cider? What is the difference between Apple Cider and Apple Juice?
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