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 Is there gluten in the sweeteners you use in your sauce?
Our corn sweeteners do not contain any of the general categories of allergens such as: animal, egg, wheat, soy, nut, or their derivatives, wheat gluten, glutamates, benzoates, BHA and BHT. There is most likely protein present in the corn syrup that we use, and it is possible that a “trace” portion of this may have been derived from gluten, but it would only be trace amounts. However, there should not be any cases of gliadin intolerance associated with corn sweeteners that we use.
Why is the fresh pressed apple juice so tart?
The apple juice is made totally from fresh pressed apples. There are times during our pack year when the flavor may change slightly. This is due to the different apple varieties available during the year and the level of malic acid in the apples. This is the natural acid found in apples that give juice its apple flavor or tartness, which is completely the product of Mother Nature! The amounts of rain and sunshine during the growing season directly affect the acidity and natural sugar content of each year’s crop.
“Our fresh pressed apple juice is like eating an apple, but without the crunch!”
What kind of water do you use in the juice made from concentrate?
Juice made from concentrate is reconstituted with purified water. There is no fluoridation, and the juice is pasteurized.
Is your juice affected by genetic modification or irradiation?
The apple juice we process is not affected by genetic modification, nor is the juice subject to irradiation.
Does your apple juice have added sugar or preservatives in it?
No, our apple juice contains neither.
Why isn’t apple juice sugar free?
Apple Juice contains naturally occurring sugars.
How long after I open a jar of sauce can it be kept and at what temperature should it be kept?
The USDA recommends that jars once opened should only be refrigerated for 7 to 10 days, and the refrigerators be kept at 38° to 40° Fahrenheit.
How long will juice keep after it’s opened?
If kept tightly capped and refrigerated, it should last three weeks.
What is Ascorbic Acid? How about Erythorbic Acid?
Ascorbic Acid is Vitamin C. Erythorbic Acid is chemically identical to vitamin C, but is man-made.
What apples are used in making applesauce and apple juice?
The best applesauce and apple juices are made with a blend of apples. For sauce, primarily York Imperial, Rome and Golden Delicious are used and in juice primarily Red and Golden Delicious.
Why is there sediment in apple juice?
Particles in apple juice are naturally occurring and are part of the apple.
Is there a diabetic safe applesauce?
Unsweetened applesauce has no added sugar and is diabetic safe.
Is apple juice pasteurized? How about applesauce?
Both applesauce and apple juice are pasteurized.
What is the difference between apple juice and apple cider?
It is simply a matter of filtration. Apple juice has most of the particulates filtered out. This is what the industry calls “clarified” juice. We like to say you can read through it. Apple cider is not filtered and is in a “cloudy” state.
Is cider pasteurized?
We pasteurize all of our cider, but some manufacturers do not. Check the label. The only truly way to be assured of product safety is through pasteurization.
Do you give tours?
Hosting tours used to be one of the most enjoyable things we did. Unfortunately with liability and bio-terrorism concerns, we can no longer give tours.
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