
University of Maine Cooperative Extension
Bulletin #4191
Outbreaks of foodborne illness have been attributed to the consumption of contaminated cider. Cider is a natural product that relies on its acidity and refrigeration, as well as sanitation during its making, for its safety. Producers who make cider for sale must be licensed by the Maine Department of Agriculture and are inspected regularly to make sure that safe and sanitary practices are being followed. In the case of hand-pressed or homemade cider, it is your responsibility to assure the safety of the cider.
The following list of guidelines has been prepared by Maine's apple growers, the Maine Department of Agriculture, Food and Rural Resources and the University of Maine Cooperative Extension to help you make safe, healthful delicious cider. If you have questions about cider production or other food safety issues, contact the Maine Department of Agriculture, Division Regulations, (207) 287-3841, or your county Extension office.
Growing and Harvesting the Apples: |
|
| Do |
|
| Don't |
|
Storing the Apples: |
|
| Do |
|
| Don't |
|
Making the Cider: |
|
| Do |
|
| Don't |
|
Using and Storing the Cider: |
|
| Do |
|
| Don't |
|
After each day's cider making, all equipment, including press cloths, should be:
Published and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914, by the University of Maine Cooperative Extension, the Land Grant University of the state of Maine and the U.S. Department of Agriculture cooperating. Cooperative Extension and other agencies of the U.S.D.A. provide equal opportunities in programs and employment.
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