Canning storebought cider (unfiltered apple juice)
I can carefully pour it off without disturbing sediment, can filter through my jelly-making pillowcase (cold?) but since NCHFP instructions for apple juice say to get it within 24 hours of pressing, can one even process commercially-bought cider at the end of its shelf life (sell-by date is Mar 10)? What would the quality be? Is the "within 24 hours" recommendation just for raw cider/juice, so that bacteria doesn't have time to grow before processing? Same with the 190 degree cooking time/temp before canning - that's for raw cider, so can I assume that just simmering (180 or so) pasteurized juice to avoid thermal shock is good enough and I don't have to stand there with a calibrated thermometer?
DD and I found it at the store marked down from $6 to $1.50/gal so we bought 3 gal, I'd like to put a couple up as shelf-stable juice and try 1 gal as jelly using Linda Z's recipe (no pectin added so it boils down, not sure if that will work with storebought juice either).
This post was edited by ajsmama on Sat, Mar 1, 14 at 14:07