Suitable containers for frozen storage should be used. Short-term frozen storage would have little effect on microbial populations in the cider. Pasteurization kills microorganisms of public health concern, and should greatly reduce the possibility of foodborne illness. Pasteurized cider keeps for extended periods without fermenting, but may have a somewhat cooked flavor if heated for long periods or if stored at room temperature following pasteurization. Our data indicated that the post-pasteurization storage temperature is very important in maintaining fresh flavor.
Pasteurized cider maintains flavor more satisfactorily if held at refrigerated temperature.
Batch pasteurization may be accomplished either by filling hot product into containers or by filling cold juice into cold containers and heating the juice in the container. The hot cider is then filled immediately into clean pre-warmed jugs. The jugs are then capped and placed on their sides so the hot cider can sterilize the cap. Pasteurization of the cold cider in the containers requires two water baths if glass containers are used. The filled containers of cider would be held in this tank for at least 5 minutes then transferred to the second tank filled with hot water.