Making Juice

Making 100% juice is remarkably simple.  The three basic steps are:

  1. Wash the fruits or vegetables;
  2. Extract the juice by pressing the produce;
  3. And lastly, juice is typically heat pasteurized for food safety. As an alternative to heat pasteurization, some juices are made through a process called high pressure processing (HPP).

While making juice is called “processing,” the process is not complicated and does not impact the quality or nutritional value of 100% juice.  Further benefits of commercially-made juice are that it makes high-quality product available year-round, provides vitamins and nutrients from the fruit or vegetable and follows strict procedures to ensure food safety.

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