The pure fruit juice is natural juice pressed out of a fruit, and remains practically unaltered in its composition during its preparation and preservation.
Material:
Kagzi lime fruits, Wire basket, Muslin cloth, Lemon squeezer, knife, glass bottles, etc.
Procedure:
1. Select fully ripe sound fruits, free from blemishes.
2. Wash the fruits thoroughly under a spray of cold water.
3. Keep the fruits in wire basket and dip it in boiling water for 3 minutes. Take out the basket from boiling water and plunge it immediately in cold water.
4. Cut the fruits into halves with sharp stainless steel knife.
5. Extract the juice with lime squeezer and strain it with coarse muslin cloth.
6. Keep the strained juice in a deep bottle for sedimentation for a week.
7. Decent off the supernant juice and fill it into previously sterilized glass bottles leaving head space 1.5 cm at the top and seal them.
8. Keep the bottles on the false bottom of a pan containing boiling water. Pasteurize the juice at 180 0F for half an hour.
9. Allow the bottles to cool and store it in cool dry place.
Important Hints:
1. Juice should be 100% pure.
2. The above method is by heating while the juice can be preserved without heating i.e by adding chemical preservatives like KMS (350 PPM), Benzoic acid ( 600 PPM).
3. Both acidic and non acidic fruits can be used for bottling of juice or canning of juice.
a. Acidic fruits: Oranges, Lemons, Lime, Phalsa.
b. Non-acidic fruits: Grape, Pomegranate, Mulberry, Jamun, Mango.
Source: agriinfo
