FSM 356: Making Pasteurized Apple Cider at Home

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Are you planning to make apple cider this fall? Remember, food safety is key. The juice must be pasteurized. Unpasteurized juice may contain harmful bacteria such as Salmonella or E. coli O157:H7. Apples don’t need to be perfect, but always wash them under cool, running water. Trim spoiled or bruised spots, then core and cut into smaller pieces. Equipment—including food processors, utensils, and storage containers—is washed and sanitized. Press apples using a clean muslin sack or cider press. After pressing, pasteurize juice by heating to 160 degrees Fahrenheit, confirmed with a thermometer. Refrigerate juice up to five days or freeze for longer storage. For complete directions, see the University of Georgia’s Consumer’s Guide: Making Apple Cider. I’m Susie Craig, thanks for listening. [music] Resources University of Georgia Cooperative Extension Service. Consumer’s Guide Making Apple Cider. https://nchfp.uga.edu/papers/UGA_Publications/makingapplecider_uga.pdf, Accessed online 8/18/25.