Understand shelf life of cold-pressed juice
When we speak with customers, we get a lot of questions about shelf life. We are not trying to give a definitive answer, because the truth is that it depends on many factors and it is very complicated. In this post I will try to explain what the basis is of what influences shelf life in raw cold-pressed juice. (Disclaimer: with & # 39; shelf life & # 39; we refer to color and taste and make no claim to health or safety. Laws and regulations on shelf life may vary by region, so make sure you follow the government guidelines in your region. Use are placed here.)
Use good products
Starting with fresh, clean products is the most important factor in ensuring that you serve juice that can be stored in the fridge for a few days. If you use rotting products or products that have been cut far in advance, they will start to oxidize and the shelf life will be considerably shortened. Ensure that you purchase products from a trusted source and that you follow the health regulations of the product cleaning department.
You have to keep the whole juice process cold. The FDA recommends at or below 5 ° C (41 ° F). If you have a refrigerated kitchen that is ideal, but if not, make sure your products come out of the fridge and are processed into juice as quickly as possible and placed back in the fridge. You can also use a quick cooler to quickly bring the product to the right temperature. If you supply the cold-pressed juice, you must keep it at the right temperature throughout the supply chain. By keeping the product cold, you improve the color, taste and extend the shelf life.
Juice with a low PH (high acidity) generally lasts longer than juice with a high PH. For example, lemon juice (which has a low PH) has a much longer shelf life than carrot juice. In general, you should try to add acid juice to your recipes if possible to improve shelf life. Have you ever wondered why so many cold press recipes contain lemon? Now you know it! Here is a list of different fruits and vegetables and their acidity: http://www.pickyourown.org/ph_of_foods.htm.
Real cold pressing is a two-step process: grind the product into a pulp and then press the pulp into a filter bag to extract the juice. A real press cleans, naturally filtered juice that has a much longer shelf life than juice made on other types of juicers. Many juicer technologies claim to be cold-pressed, when they are in fact not a press at all. Slow juicers, auger presses, chewing juicers and centrifugal juicers have no pressing element and create juice that contains many solids and oxidizes and separates very quickly, often in a matter of a few hours.
In cold-pressed juice, HPP, High Pressure Processing, is called the most common form of preservation. This is a process in which the plastic bottles of juice are sent through a high-pressure chamber, with the aim of killing bacteria and extending shelf life. This process can extend the shelf life with some types of juice by around 30 days, but not all. Read more about HPP.
Ok, so what is the shelf life of cold-pressed juice?
If you follow all of the above guidelines, you should probably be able to keep 3-5 days of your raw juice, but it can be as low as zero days if one of the above guidelines is not followed or other factors are the cause of juice bad.