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No lemon juice in apple juice? - 2nd post

14 years ago

Hmm, don't know where my first post went (it'll probably show up immediately after I post this).

I am making apple juice as described in the Ball Complete book. Why does it not require lemon juice? If applesauce needs lemon juice, I would think apple juice would as well.

Also, I suspect it will be quite tart. May I add sugar?

Thanks,

Ann

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Comments (5)

digdirt2
14 years ago
Apples are very acidic pH. No added acid is required for either applesauce or apple juice - unless they are made from windfall apples. PH of windfall apples is less acidic so adding lemon juice is recommended. Some folks may add some lemon juice to their applesauce to help preserve the color but it isn't required.

And yes, just as with applesauce, you can add sugar to apple juice.

Dave
prairie_love
Original Author
14 years ago
The Ball Complete book does require lemon juice for applesauce (and I know, USDA does not). Therefore it seems odd to me that the same book does NOT require it for juice. If one is using the same apples for sauce and for juice then if one requires lemon juice, they both should require lemon juice.

OTOH, I don't particularly want to add lemon juice to my apple juice, especially as it on the tart side (although not as tart as I expected).
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It looks like I picked up Ken's "cranky rants" banner, LOL. I worked in a cannery when I was in college. When you're sourcing fruit, determining standards in the field, grading, testing in the lab, it's easy to arrive at consistency. Lemons by the boxcar tend to average out and I certainly can see that for commercial applications a ton of lemons is consistently more acidic than an equivalent amount of bottled. But the home canner uses only one or two or three lemons, which individually may be lower in acidity. Who can know? There is just no way to account for all the things which may happen with a canning formula in the home kitchen. You make applesauce and use windfalls, which are less acid than apples picked from the tree, not even imagining it's an issue. Inexperienced canners, especially, are prone to doing the unimaginable. I can say as a teacher, I can't count the ways the human mind can re-configure the most basic of instructions. I told a friend how to can tomatoes, believing I'd covered every possible way for it to go wrong, only to discover he'd decided water up to the level of the fruit in the jar was sufficient for a boiling water bath. Fortunately, my husband happened to go down the street to visit, spotted the error and insisted he re-process the batch. Sorry if I came across as hostile. Canning fatigue. Like farmers, glad to see the end of harvest. Carol
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well, that was certainly quick. Yesterday I used the link Carolyn provided and asked why lemon juice in apple sauce and not in the apple slice and juice recipes ... here's their answer "Dear Kay: Thank you for your message. What we have found through experience is that people make applesauce from the lesser quality apples Â although we do not promote this, it is just a given fact. Thus, there is higher potential for mold growth due to the poorer quality apples. Adding the lemon juice to the applesauce is a way we found to help prevent that growth. With this being said, you can leave the lemon juice out IF you are using high quality apples and following our recommended procedures for making applesauce. In addition, we have found that adding the lemon juice enhances the overall quality of the applesauce. People who make apple slices and apple juice donÂt traditionally use poorer quality apples, thus not a need for the addition of lemon juice. "We recommend using natural lemon juice versus specifying bottled lemon juice because of the information provided earlier. In addition, we would like to note that majority of the people who make their own applesauce are doing so because they want an "all natural" finished product. Thus, they prefer to use products that are all natural. People donÂt perceive bottled lemon juice and citric acid as all natural. Thus, we used the "majority rule" for this recipe. "We hope this is helpful and appreciate you contacting us." Carol, looks like your ideas about the windfalls was right on the money.
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With respect to eating right away or freezing, don't know if you would be allergic to citric acid but if not, as Ken said above, that could be used in cooking for immediate consumption for a "bite" in food similar to citrus flavor (only for the bite - however). Citric acid will NOT taste like the lime or orange flavors that many of us savor. I would however, if allergic to citrus, start looking into the other fruit acids for that "gummy bear" bite that bottled lemon juice will often give. I have it in mind that 1/2 tsp. of citric acid is equivalent to 2 Tablespoons of lemon or lime juice as a place to start in recipe substitution (hope my recollection is correct). Remember, adjusting the particular ratio will be up to your particular taste. We can't help you there. Just another voice offering help (God would I hate to be allergic to citrus) Jim in So. Calif.
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digdirt2
14 years ago
This previous discussion linked below on the Ball recommendation explains why it is in that particular book (Canadian publication) and why it is not required by any other source.

As the book says: Lemon juice is added to help preserve the apples natural color and to assure the acidity of the finished product since different varieties and harvesting conditions can produce apples of lower acidity.

If it is not just a cover their a** inclusion and a color preservative additive as I suspect then only Ball can explain why they included it when no other approved source does. The link below also includes some info from Dr. Andress from NCHFP.

As to why not in the apple juice? I would assume it is the very different density aspect. Juice is easily heat processed safely while sauce, given its density (many make it way too thick), MAY be considered "safer" with the lemon added. Windfall apples being the exception since it is required by all when using windfalls.

Bottom line - its your choice. Since I never use windfalls and I don't make really thick sauce I never add lemon to either.

Dave

Here is a link that might be useful: Acid for applesauce?
annie1992
14 years ago
I never add lemon juice to either apple sauce or apple juice, and I suspect it's at least partially (maybe mostly) a color/oxidation thing. Applesauce can tend to brown and some lemon juice would help that. I run mine through the Squeezo with the peels still on, so mine's usually a lovely pink without any additional acidity.

Apple juice is brown, it's always going to be brown, and lemon juice wouldn't help the color at all.

I do use windfalls for apple cider, after washing them well, but I store cider in my freezer and don't add anything at all.

Add sugar to taste in either product.

Annie
prairie_love
Original Author
14 years ago
Thanks!

Ann

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