Article: Raw juices can carry bacteria that can make you sick, particularly E. coli. To counteract the effect, you should pasteurize any juice that is labelled as raw. However, if the juice says "pasteurized" on the label, it's safe to drink as is. Start with a clean pot large enough to hold the juice with some extra room at the top for bubbling. Place the pot on the stove. Pour the juice into the pot. Turn the burner on high, and let the mixture heat. You need to keep an eye on the mixture while it heats, You're waiting for it to simmer so you can time it and check the temperature. Stir the mixture often while it heats. You may want to use a double boiler. A double boiler is one pot placed over another pot, and the bottom pot has water in it. The water provides heat to the top pot, but it is gentler than a typical burner. The juice needs to reach 160F (71C) for it to be considered pasteurized. Use a candy thermometer to check the juice once it's simmering, but don't touch the sides of the pan with the thermometer, as that will give you a bad reading. It only needs to stay at this temperature for about a minute. The juice should be simmering but not boiling when it's at the correct temperature. You can eyeball it, but using a thermometer is the best method.
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Pasteurize any raw juice. Pour the juice into a large pot. Heat the mixture over high heat. Check the temperature once the juice starts simmering.