Is there a DIY method for cold pressed juice preservation for commercial quantity or can I locally manufacture with easily available materials an HPP machinery, that will give me the 3-4weeks preservation? Or can I settle for sodium benzoate and potassium sorbate? Thanks a lot. From my research the HPP seems to be a more valid method for preserving it for up to 4weeks which I would love to go with but affordability is on the high side and such equipments am not aware are available here yet. Now am upgrading to cold pressed extraction due to the obvious health benefits. I run a budding hibiscus juice production biz using the regular boiling/steeping means of extraction with sodium benzoate as a preservative for a shelf life of 3weeks. Hi, thanks for all the responses very helpful.
Ok, so what is the shelf life of cold-pressed juice?įollowing all of the above guidelines, you should probably be able to get 3-5 days of shelf life from your raw juice, but it can be as low as zero days if any of the above guidelines aren’t followed or other factors cause the juice to go bad. Just because something’s “cold-pressured” does not means it’s “cold-pressed.” Read more in my article The Truth About HPP Juice. It’s important to realize that that some companies refer to HPP as “cold-pressure.” Sound a lot like “cold-pressed”, right? This was done intentionally to confuse consumers into buying juice that’s not actually cold-pressed. This process can extend the shelf life by about 30-60 days on some varieties of juice, but not all. This is a process in which the plastic bottles of juice are sent through a high pressure chamber, with the purpose of killing living microbes and extending shelf life. In cold-pressed juice, the most common form of preservation is called HPP, High Pressure Processing. Have you ever wondered why so many cold-press recipes contain lemon? Now you know! Here is a list of various fruits and veggies and their acidity. You should generally try adding acidic juice to your recipes when possible to improve the shelf life. For example, lemon juice (which has a low PH) will have a much longer shelf life than carrot juice. Juice with a low PH (high acidity) will generally last longer than juice with high PH. You can learn more about this in my article Keeping Juice Fresh – Time and Temperature Abuse Keeping the product cold will improve color, taste, and extend shelf life. If you are delivering the cold-pressed juice, you need to keep it at the correct temperature throughout the entire supply chain. You can also use a blast chiller to bring the product down to correct temperature quickly. If you have a refrigerated kitchen that is ideal, but if not, make sure your produce goes from the refrigerator and is made into juice as quickly as possible, and placed back into the refrigerator. The FDA recommends at or below 41° F (5° C). You must keep the entire juicing process cold. Goodnature pressed juice vs juice made on a centrifugal machine Check out our article on types of juicers for more info. Juice made on any other technology-including a masticating “slow juicer”, an auger juicer, or a centrifugal juicer-will give you chunky, foamy juice that separates quickly and turns brown.
Only a real juice press like a Goodnature juicer will give you that smooth, consistent juice that will last several days. Many times when people are complaining that their juice separates quickly or turns weird colors, it’s because they aren’t using a real juice press. Make sure you are buying produce from a trusted source, and that you follow health department regulations about cleaning the produce. If you use rotting produce or produce that has been cut far in advance, it will have already started to oxidize and will greatly reduce shelf life. Starting with fresh, clean produce is the most important factor in making sure you are serving juice that will last a few days in a refrigerator. In this post I will attempt to explain the basics of what affects shelf life in raw cold-pressed juice.
We try not to give a definite answer because the truth is it depends on a lot of factors and it’s very complicated. How long does juice last? When speaking to clients, we get a lot of these juice shelf life questions.
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