30 MASS. EXPERIMENT STATION BULLETIN 336 



tity to produce a jelly. For best results the cider should be concentrated to at 

 least one-half its original volume, then the sugar and pomace extract added, 

 and the mixture boiled rapidly to a jelly test. Such a jelly is much less tough 

 and acid than the old-fashioned apple cider jelly. Pectin extracts are easily 

 prepared by boiling pressed pomace with about five times its weight of water 

 for 15 mintes, and straining or filtering the extract. Such pectin extracts may 

 be prepared during the apple season and preserved either by canning or by 

 freezing. A certain degree of concentration, 3 or 4 to 1, is desirable before 

 storing the pectin extract. Of course the pomace may also be dehydrated and 

 stored in the dry state. For the latter, only pomace which has been extracted 

 with water and re-pressed should be used. 



Jellies made by the use of pomace extracts (pectin) and cider are somewhat 

 different in character from ordinary heat-extracted apple jelly or from old- 

 fashioned cider jelly. Mint jelly can also be easily made by using pomace 

 extracts, green dye and either mint leaves or extract. Strictly speaking, mint 

 jellies are really not pure apple jellies, although they can be prepared from 

 whole green apples such as Greenings. 



USES FOR APPLE POMACE 



Approximately 40 percent of the weight of the cider apples remains as pomace 

 after the cider has been pressed out. If left around the cider mill the pomace 

 becomes a breeding ground for yeasts, molds, and vinegar flies. Hence it is 

 very important that it be disposed of as soon as possible. 



There is much useful material left in apple pomace. Most of the jelly-making 

 constituent, pectin, still remains in the pomace after pressing. In fact, many 

 of the commercial pectin preparations are made from dried apple pomace. So, 

 if the amount of pomace produced during the season justifies the expense, a 

 pomace drier may be installed. Dried pomace can be stored in a dry place and 

 manufactured later into a pectin preparation or used as stock feed. 



As noted in the section on cider jelly, pectin extract may be obtained from 

 the wet pomace and used in the manufacture of jellies. Such jellies must not be 

 labeled "pure apple jelly" unless cider is mixed with the pectin extract at the 

 time of manufacture in amounts which would make the composition of the 

 finished product the same as that of a pure apple jelly. 



To make the pectin extract, water to the extent of five times the weight of 

 pomace is mixed with the pomace, the mixture is boiled for 15 minutes, and the 

 liquid drained off and filtered. This pectin extract can then be filled into jars 

 or cans and sealed. Gallon jars may be heated for 20 minutes at 212° F. if 

 filled above 180° F. and stored for future use. 



To obtain a clear pectin preparation such as is sold commercially, it is 

 necessary to treat the pectin extract with diastase, a starch-destroying enzyme, 

 to remove the starchy materials and then filter it. Diastase preparations may 

 be bought at most drug stores in the form of extract powder or tablets or they 

 may be purchased in larger quantities directly from the manufacturer (See list 

 of supplies in Appendix). Such preparations as Clarex, Protozyme PX, and 

 malt diastase gave good results in this laboratory. Because of greater ease of 

 filtration, the addition of diastase clarifiers to the unconcentrated extracts is 

 suggested. However, if good filtration equipment is available, the concentrated 

 extracts may be clarified and filtered. Approximately 0.1 percent by weight 

 of diastase clarifier is used. It is best to soak the powder in a small amount of 

 water for an hour to facilitate rapid enzyme action. Approximately 7 ounces 

 per 50-gallon barrel or 0.14 ounce per gallon of pectin extract is used. Directions 

 on commercial enzyme preparations should be followed closely. The optimum 



