Protect outer openings from pests and other contaminants. Have hot and cold running water from an approved source for equipment cleaning and handwashing. Click here to view a flow chart showing the essential steps in apple cider production . Refrigeration maintains cider with excellent flavor for up to two weeks without danger of fermentation. However, refrigeration does not eliminate the danger of foodborne illness.
Sedimentation is sometimes a problem in cider stored at refrigerated temperatures.
Sodium benzoate should be used in conjunction with the refrigerated temperature. The juice should be frozen as soon after settling as possible. 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.