Apple CiderSee more Honey, Syrup, Preserves
January 1 - December 31
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Apple cider was a flourishing industry in Europe well before the first settlers arrived in Canada. This type of cider is not what we would see in our local stores today - in order to kill off all bacteria and stay fresh until the next apple harvest, the pressed juices were allowed to ferment with their naturally-occurring yeasts into a hard cider with a 5-7% alcohol content. In fact, cider was by definition understood to be an alcoholic drink. Only in recent North American history has cider meant fresh-squeezed, sweet apple “juice”. In Europe today, cider is still understood to be alcoholic.
Apple Cider versus Apple Juice
To make both cider and juice, apples are washed, cut and ground into a mash called pomace or pommage that is the consistency of applesauce. Layers of mash are wrapped in cloth, and placed on wooden racks. A hydraulic press squeezes the layers, and the juice flows into refrigerated tanks. This unfiltered juice, full of pulp and pectin, is bottled as apple cider. Apple juice results when this raw juice is filtered to remove solids, pasteurized, and canned making it less tart and tangy than cider.
Selecting and Storing
Check the best before date to ensure that you are getting the freshest product possible. The addition of sugar to the cider is not necessary for good flavour so choose unsweetened cider when possible.
Apple cider must be kept refrigerated or else it begins to ferment! It can be stored in the freezer, but make sure that there is sufficient air space in the container for expansion.
Drinking a glass of fresh cider is almost like eating an apple. The juice is a good source of potassium, iron and vitamin C, with no added sugar or other additives.
An 8 ounce (250ml) glass provides 150 calories, 0g fat, 37g carbohydrate, 0g dietary fibre and 0g protein.
How To Use
Aside from its common use as a healthy drink – served cold in the summer and warm in the winter – apple cider can also substitute for the liquid in cakes, muffins, and breads. When added to pork and chicken dishes, apple cider provides moisture and flavour.