. Cyclopedia of farm crops. Farm produce; Agriculture. Fig. 264. Press lor the manulacture of grape juioe. Fig. 265. Empty storage carboys for grape juice. and aroma which are preserved by the more scien- tific and careful methods of manufacture without sugar. The manufacture of grape juice, and also both apple juice and orange juice, as sold for beverages, is based on the principle of sterilization and per- fect cleanliness, not preservation by sugar or other- wise. Grape juice, as marketed today, is an undi- luted, unadulterated and unpreserved product. It is the pure juice of the grape, ste
. Cyclopedia of farm crops. Farm produce; Agriculture. Fig. 264. Press lor the manulacture of grape juioe. Fig. 265. Empty storage carboys for grape juice. and aroma which are preserved by the more scien- tific and careful methods of manufacture without sugar. The manufacture of grape juice, and also both apple juice and orange juice, as sold for beverages, is based on the principle of sterilization and per- fect cleanliness, not preservation by sugar or other- wise. Grape juice, as marketed today, is an undi- luted, unadulterated and unpreserved product. It is the pure juice of the grape, sterilized as it comes from the fruit, put up in sterile bottles, handled only in sterilized machinery, and sold to the consumer, still contained in sealed and sterilized smaller bottles. The ordinary housewife can dupli- cate this process in her own kitchen with very little trouble by the observance of the one rule, namely, perfect sterilization of everything that comes in contact with the juice, and the applica- tion of such a degree of heat to the fruit and the juice as will keep it perfectly sterilized at all stages of the process. The commer- cial product is allowed to stand in its first containing vessels, after being drawn from the presses, for at least three months to settle, and is then drawn away from the sediment, which formerly was thrown away but is now a valuable by-product. In the kitchen this settling must be provided for, if best results are to be secured. A second sterilization is necessary when the juice is changed from the settling vessel to the smaller bottles. Details of the pTocesses. Fruit juices, other than grape and apple juice, are made by cooking fresh fruit, pressing it and adding sugar to the juice, and cooking or evaporating it down to a consistency of thick cream, in which con- dition preservation is not difficult. This product is used for flavoring in the manu- facture of confectionary and baked goods, and as the flavoring part of the commonly sold
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