Archive image from page 210 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 Fig. 264. Press for the manufacture 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 preserv
Archive image from page 210 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 Fig. 264. Press for the manufacture 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 processes. 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 preserva
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