How to pasteurise juice at home
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Fresh juices squeezed at home may contain harmful bacteria if they are not boiled before drinking. Pasteurisation is a process of heating, holding and cooling the liquid to make it safe for consumption. This process can be done in your home to make your homemade juices safer without harming the nutrition and flavour.
Sterilise the equipment
- Lay a bath towel flat on the counter next to the hob.
- Leave the jars in the hot water while you work.
Lay a bath towel flat on the counter next to the hob.
Fill the kitchen sink with cold water.
Select canning jars that are free from imperfections.
Place the jars, lids, funnel and ladle into the large pan, cover with water and bring to a gentle boil. Boil for 10 minutes. Turn off the heat. This sterilises the jars and utensils making them ready for use.
Using tongs, remove the lids, funnel and ladle from the pot. Place them on the towel. Leave the jars in the hot water while you work.
Heating and holding
- Heat the juice 80C and hold it at this temperature for 20 minutes.
- Drain any excess water from the jar back into the pan and place the jar right-side up on the towel.
Heat the juice 80C and hold it at this temperature for 20 minutes. This is the temperature and time used by many home canners and brewers for safe food preservation. Turn off the heat.
Remove a jar from the hot water using the tongs. Drain any excess water from the jar back into the pan and place the jar right-side up on the towel. Leave the remaining jars in the hot water until ready to fill them. Touch only the outsides of the jar to avoid contamination.
Hold the jar with the pot holder, place the funnel inside of the jar and ladle juice into the jar until the juice is 1.25 cm from the top. Secure the lid and set it aside on the towel. Repeat until all of the juice has been placed into jars.
Wait five minutes.
- Place the jars into the sink of cold water.
- Monitor the temperature by checking every minute or so, adding ice as needed to reach 4C.
- This will ensure a uniform temperature throughout the water, jars and juice.
Place the jars into the sink of cold water.
Bring the temperature of the water down to 4C and hold at this temperature for 15 minutes. Monitor the temperature by checking every minute or so, adding ice as needed to reach 4C. This will ensure a uniform temperature throughout the water, jars and juice.
Remove the jars from the cold water and place them on the bath towel. Dry the outsides of the jars. The juice is now ready to drink, or it may be stored in the fridge for up to two weeks.
- When bathing the juice jars, cool the water as quickly as possible.
- Never allow glass containers to boil in a pan where they may come into direct contact with the bottom of the pan and the heat source.
- Always use tongs to remove items from boiling water.
- Never place hot jars into cold water. Let them sit for five to 10 minutes to prevent damage when they are placed in cold water.
Jennifer Bakken began writing professionally in 2006. She has written and produced documentary films that have appeared on local PBS channels. Bakken has a Bachelor of Arts in speech communication and a Certificate in Publishing from Minnesota State University Moorhead, where she is completing her Master of Fine Arts thesis in creative writing.