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

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

Dave

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).

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

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

Ann