I was told that I can make apple juice from apple scraps. All of the canning information I can find is for juice that is already made. What I don’t understand is why I need to add lemon juice to apple sauce and not to apple juice? Is this all too sketchy and I just shouldn’t do it?
by RealChampionship9445
1 Comment
You’re not going to get great juice from scraps. They’re not bad to include with the rest of the flesh if you’re pressing full apples, but the scraps alone may not be worth it. I press my own apples to make cider.
From what I have read, apple juice has a pretty low pH, so I will assume that’s why this is ok for water bath canning. I was surprised!
When it comes to apple sauce, I don’t know if lemon juice is being added for acidity – it’s probably more to do with preventing browning.
This recipe doesn’t have lemon juice added
https://nchfp.uga.edu/how/can_02/applesauce.html