There are many different varieties of apples growing at my farm. Some of them I use for simply eating, like the scrumptious Gravenstein, and others are better suited for baking or making applesauce.
An abundant apple crop also means it’s time to make apple cider. Blending different types of apples makes for a rich and sweet-tasting beverage.
Approximately 30 to 40 apples will yield one gallon of cider. The apples you use needn’t be flawless, but they should be free of spoilage, which would cause the juice to ferment too rapidly. To pasteurize the cider before drinking, simply heat it to 160 degrees for about 6 to 8 seconds. After pasteurization, cider can be frozen for longer storage.