APPLE CIDER 29 



good product but the process is more expensive than evaporation under a 

 vacuum. 



Concentration of cider under a vacuum of 27 to 29 inches is another method 

 of preparing a concentrate which retains color satisfactorily. However, many 

 of the volatile flavoring materials are lost where an ordinary vacuum pan is 

 used. Poore (21) found that practically all of the characteristic volatile flavor 

 came over in the first 9 percent of the distillate when the cider was concentrated 

 in a vacuum pan under a vacuum of 28 to 28.8 inches and a temperature be- 

 tween 96.8° and 123.8° F. When the distillate was redistilled the flavor was 

 found in the first fourth that was recovered and when this was returned to the 

 cider concentrate it had a good flavor. 



To prevent the loss of the volatile flavoring constituents the Pfaulder Com- 

 pany of Rochester, New York, have designed a fruit juice concentrator with 

 an ester impregnating unit. Experiments carried out by Carpenter and Smith 

 (7) showed that by this method a concentrate could be made which, when 

 properly diluted, was difficult to distinguish from the original juice. 



Cider Syrup 



This product differs from other cider concentrates in that part of the acidity 

 is neutralized. Novick (20) in this laboratory, has found the following pro- 

 cedure for the manufacture of cider syrup very satisfactory. Sweet or mildly 

 acid varieties are most suitable for cider syrup manufacture. 



1. Clarify the juice with Pectinol and filter. 



2. Neutralize the clarified cider to a pH of 5.1 with calcium carbonate or 

 potassium carbonate. The addition of excess alkali causes a dark color 

 and poor flavor, and should be avoided. Normally if approximately 

 three-fourths of the acidity is neutralized a good product will be obtained. 



3. Concentrate in a vacuum pan to 68-72 degrees Brix with as high a vacuum 

 as possible, preferably 27 inches. Open-kettle concentration may be 

 used, but the resulting syrup is darker and somewhat inferior in flavor. 



4. Filter through cheesecloth, bottle, and pasteurize at 160° F. for 20 

 minutes. Cool quickly. 



Cider syrup may be used as a table syrup in place of maple or blended syrup. 

 It has a characteristic flavor, which while not particularly apple-like, is still 

 very palatable. 



Cider Jelly 



This product is made by concentrating cider to the jelling point. Since 

 pectin is one of the essential constituents of a jelly, only unclarified cider should 

 be used. 



The fresh sweet cider is boiled to 7° to 8° F. above the boiling point of water 

 or until the product flakes off a spoon in the characteristic jelly test. A con- 

 centration of seven volumes of cider down to one volume is enough to produce 

 a good jelly. The finished jelly is strained through a single layer of good 

 cheesecloth and poured into clean dry glasses. When the jelly has set, melted 

 paraffin is poured over the surface and the covers are put on or the jelly is capped 

 with an airtight cover. Vacuum sealing after the jelly sets eliminates air and 

 aids greatly in preventing surface growth of molds. Long cooking will darken 

 the color of the jelly and give it a caramel-like flavor, so concentration should 

 be as rapid as possible. 



A variation in the older method of cider jelly manufacture consists in adding 

 pectin extract obtained from apple pomace to the fresh cider in sufficient quan- 



