Cider is pressed from cold or room temperature apples. It can then be filtered for sediment (if desired) and pasturized (by heat or by UV filter) if desired. Juice is made pressing hot fruit. Both methods taste quite different. Cider is usually a raw product while juice is a cooked product. The teminology is a bit shady these days since so many now pasteurize the cider by heat but not at the high temps that processing juice usually occurs. I hate pasteurized cider when done by heat and prefer if done with UV filter for that old time cider taste. Better yet I hunt for non-pasterized cider which must be labeled as such at orchards that sell it in my state. Big warning on it that may be harmful to children or elderly as non-pasteurized. Recent studies show IF cider pressed with warm apples (yields more juice) and left to sit warm for a while and then frozen, this works as good as heat pasterization. The acidity and good bacteria will work to kill the bad bacteria with this method using warm apples. The final kicker is the freezing action. We made a lot of cider when I was a boy on a large cider press I built in woodshop while in high school. Years later I used to help make 250 gallons each week on a commercial press at an apple orchard I was employed at.

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.

Katrina, I'm including a link from the National Center for Home Food Preparation which addresses this matter. You should be just fine. As for recipes, please check out Your Greatest Hit Recipes for Leesa - The Condensed Version. Many of the best recipes that we share and make over and over again are listed there. I'm certain you'll find something. Good luck, Kathy Here is a link that might be useful: NCHFP - Canning for Special diets

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?