Pasteurization Process
The typical processing conditions for the pasteurization of fruit juices include heating to 77 °C (171 °F) and holding for 1 minute, followed by rapid cooling to 7 °C (45 °F). These conditions inactivate enzymes and destroy yeasts or molds that may lead to spoilage. Pasteurization may cause low-level loss of some micronutrients.
To pasteurize fresh juice at home, heat the juice in a pot to 95 °C (203 °F) for 15 sec, stirring constantly, without boiling. Use a thermometer to gauge temperature accurately.
Sterilizing Fruit Juices
Pour the juice into hot bottles, put sterilised corks or stoppers in lightly, set bottles on a rack or false bottom in steriliser, pour in water the same temperature as juice in the bottles to reach to about their necks, and sterilise at simmering point for about 30 minutes.
The object is to sterilize fruit-juices without heat and to present sterilized fruit-juices which will keep indefinitely without antiseptic or other extraneous matter. To sterilize, add to the juice sulfurous acid in solution or sulfurous anhydride.
Pasteurized juice shelf life is slightly shorter, drink within a week, but follow packaging instructions.
Packaging and Sterilization
Pack juice into sterilized jars or bottles, put in sterilised stoppers lightly, set containers on a rack in sterilizer, pour in water with the same temperature as juice to the neck, and sterilize at simmering point about 30 minutes. Remove, fix stoppers tightly, and dip tops into melted wax when cool.
Standard procedures for packaging and sterilization specify filling containers with hot juice (~70 to 80°C), sealing, and processing at 100 to 105°C up to 10 minutes, and then cooling fast.
Gently heat homemade juice to 75°C and maintain time for 20 minutes to prevent fermenting and eliminate deterioration causes.
Natural Preservation
Preserving fruit juice via pasteurization, freezing, or canning keeps it fresh longer. For example, heat pasteurization at certain temperatures kills bacteria, while freezing inhibits bacterial growth and captures seasonal flavors for enjoyment throughout the year.
Using Lemon Juice
Lemon juice has natural acids that provide antibacterial properties, which can clean fruits and vegetables to make them safer to eat. To disinfect with lemon juice, add the juice to a container of water, soak the fruits and vegetables for 10 minutes, and then rinse with water.
Vinegar Solution
To clean fruits and vegetables with vinegar, mix 1 cup of vinegar with 4 cups of water inside a spray bottle, add a tablespoon of lemon juice, and shake well to combine. You can fill a sink or large bowl with cold water and vinegar, soak produce for 10 minutes, and then rinse with clean water.
Cleaning with Bleach
To make a natural disinfectant, use hydrogen peroxide or 70% rubbing alcohol. The CDC recommends 1⁄3 cup bleach mixed with 1 gallon of water to disinfect surfaces. Apply to the surface and let it sit for 10 minutes. Never mix bleach with ammonia.
Note that while lemon is great for cleaning and has antibacterial qualities, it is not a disinfectant. For removing bacteria from surfaces, a stronger cleaning agent is necessary.