Producing and selling raw apple cider under the Oregon farm direct marketing law: A guide for agricultural producers

Raw apple cider is a flavorful beverage made from freshly pressed apples and is widely available during the fall harvest season. Cider includes the whole fruit, whereas apple juice is typically filtered to remove solids. Apple juice is usually clear and sweet compared to apple cider, which is usually cloudier and has both a sweet and tart taste, depending on the variety of apples selected.

Raw apple cider can be sold under the Oregon Farm Direct Marketing Law, if the agricultural producer grows the apples and the cider is pressed and bottled at the producer’s farm. Sales can be direct to the consumer, via consignment or facilitated through a third-party organization, such as a food hub. Total sales of all producer-processed, farm-direct products cannot exceed $50,000 per year.

Outbreaks of foodborne illness have been attributed to the consumption of raw, unpasteurized apple cider. While the risk is low, it is still a possibility. Pasteurizing the juice or cider with heat or ultraviolet light can kill harmful pathogens, such as E. coli O157:H7 and Salmonella, and prolong the shelf life of the product.

Anyone can become ill from consuming contaminated raw juice or cider, but these illnesses are often severe for certain populations, including older adults, immune-compromised individuals and young children. For that reason, these individuals should only drink pasteurized cider.

It is the responsibility of the agricultural producer to ensure the safety of the cider. The following information outlines the necessary steps to ensure the production of a safe and high-quality cider.

1. Harvest the apples

• Use ripe tree-picked apples, NOT windfalls (“drops” or “grounders”). Windfalls may be contaminated with harmful bacteria contained in livestock, wildlife and bird feces that could be on the ground.
• Discard spoiled, moldy or defective apples. These can contain patulin — a toxin produced by certain molds.
• Discard apples infected by insects or damaged by birds or use them ONLY in pasteurized or canned products.

2. Clean and sanitize cider press, workspace and storage containers

• Wash and scrub the press, grinder, collection and storage containers, and workspace with warm soapy water. Rinse with clean, potable water and sanitize with a diluted bleach solution (1 tablespoon of bleach per 1 gallon of potable water). Prepare the bleach solution daily using only plain, unscented bleach.
• Apply a food-grade lubricant, such as petroleum jelly or food-grade mineral oil, to the press screw.

3. Prepare the apples

• Wash the apples in clean, potable water to remove debris.
• Cut the apples into chunks. Remove any twigs or leaves. Grind the apples to release juices.

4. Press the cider

• Use filter cloths specifically designed for cider pressing.
• Keep filter cloths off the ground during the pressing of the cider.
• Use clean food-grade plastic or stainless-steel containers to catch the cider.
• Bottle the cider in clean and sanitized containers as soon as it's pressed.
• Refrigerate the cider at 40 degrees F or below for up to seven days. For longer storage, freeze it.

5. Clean and sanitize cider press for storage

• Remove all loose parts from the press and rinse with potable water to remove apple and cider residue.
• Wash the press with warm, soapy water and a clean brush.
• Rinse and sanitize utensils and containers as described above.
• Wash and rinse filter cloths, dip them in a sanitizing solution and dry them on a clean line in a well-ventilated area.
• Air-dry the press in a well-ventilated, clean area away from insects.
• Cover and store the press in a clean area until its next use.

Preserving raw cider by pasteurization or canning will kill harmful bacteria and prolong its shelf life.

Steps to pasteurize raw cider:

1. Heat the raw cider to 160 degrees F and hold it at that temperature for at least six seconds.
2. Allow the cider to cool and then transfer to cleaned and sanitized containers.
3. Store it in the refrigerator for up to a week. For longer storage, freeze it.

Steps to can raw cider:

1. Heat the cider to simmering (185 degrees F–210 degrees F).
2. Pour the hot cider into hot, presterilized canning jars, leaving ¼” headspace.
3. Wipe jar rims. Center lids on jars and adjust rings to fingertip-tight.
4. Process in a water bath canner for five minutes for pints and quarts and 10 minutes for half-gallons. Note: If the elevation is between 1,001 and 6,000 feet, process pints and quarts for 10 minutes and half-gallons for 15 minutes. Start the processing time once the canner reaches a full, rolling boil.
5. Remove the canner from the heat when the processing time is complete.
6. Remove the lid. Wait five minutes.
7. Remove jars from the canner.
8. Cool at room temperature for 12 hours. Test seals.

For additional information on preserving fresh juices, refer to the OSU Fact Sheet SP 50-455, Preserving foods: Fruit juices and apple cider.

All producer-processed products, including raw cider, MUST be labeled with the following:

• Product identity
• List of ingredients (including any allergens)
• Net weight
• Name and address of the agricultural producer

The following notifications MUST also be included on the label:

“THIS PRODUCT IS HOMEMADE AND IS NOT PREPARED IN AN INSPECTED FOOD ESTABLISHMENT”
“NOT FOR RESALE”

In addition, there are labeling requirements surrounding what is called a “5-log reduction.”. A 5-log reduction can be achieved by heating the raw cider to 160 degrees and holding it at that temperature for six seconds. Allow the cider to cool and then bottle it. Canning the cider as described in the previous section will also achieve the 5-log reduction. If the juice is processed using one of these methods, then the warning label is not required.

Raw cider that has not received a 5-log reduction of the most resistant microorganisms of public health significance must include the following warning statement on the label:

WARNING: This product has not been pasteurized and therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Refrigerate upon opening.

• Press the apples into cider as soon as possible after picking. As apples age, they become less acidic, which can impact the product’s safety and shelf stability.
• Store unused apples in clean, dry containers at a cold temperature, ideally below 40 degrees F, between picking and pressing.
• Store the cider in the refrigerator for up to seven days or freeze for longer storage

Note:
This document should be regarded strictly as a supplement to the Oregon Farm Direct Marketing Rules, and does not replace or supersede the determination of the Oregon Department of Agriculture Food Safety Inspector. For a complete list of requirements, please consult OAR 603-025-0215 through 603-025-0275.

Gwin, L., Streit, K., and Runkel, S. 2018. Oregon's farm direct marketing law: Producer-processed value-added products: A guide for farmers and market managers (EM 9205). Oregon State University Extension Catalog.

Mak, P.P., Ingham, B.H., Ingham, C.S., 2001. Validation of apple cider pasteurization treatments against escherichia coli O157:H7, salmonella and listeria monocytogenes (Journal of Food Protection, Vol 64, No 11. 2001, 1679-1689). Department of Food Science, University of Wisconsin–Madison.