Apples used for apple juice are usually harvested between September and mid-November in the … 展开

Because apple juice is acidic, typically with a pH of 3.4, it can be pasteurized for less time or at lower temperatures than many other juices. For this purpose, the U.S. Food and Drug Administration recommends the following therma… 展开

Apple juice is 88% water and 11% carbohydrates (including 10% sugars), with negligible content of protein or fat. A 100 ml reference amount of unsweetened apple juice supplies 46 calories and no significant content of any … 展开

Fresh apple juice requires refrigeration. Sealed bottles of canned apple juice can be stored in a dark, cool place, such as a pantry or cupboard, to delay the degradation of the product. The appearance, text… 展开

While apple juice generally refers to the filtered, pasteurised product of apple pressing, an unfiltered and sometimes unpasteurized version of the juice is commonly known as "apple cider" in the United States an… 展开