APPLES – A FALL CELEBRATION

A press is the ideal way to make good use of the fall harvests, producing delicious fresh juice from various homegrown fruits, especially apples.

In colonial days, many farmers and families owned a barreled cider press and the cider was often left to ferment and become an alcoholic “hard” cider. 

The press essentially grinds up the apples into a pulp and then presses the juices out. What could be simpler? One ad promised “press to glass in 30 seconds!”

Approximately 30 to 40 apples will yield one gallon of cider. The apples need to be as ripe as possible. It’s OK to use less-than-perfect apples on the ground but you know the saying … one bad apple ruins the bunch! – so discard any rotten ones.

Cider can be pasteurized before drinking by heating the cider to 160 degrees Fahrenheit for about 6 to 8 seconds. After pasteurization, cider can be frozen for longer storage.

Artefact #: 024002001

Donor: Benjamin Evoy and Kristina Bromley

The design of this press allows fruit to be crushed straight into the basket and makes emptying pulp much easier. The juice drains directly into the canister placed below the lip. The cast iron base plate and legs help keep the press stable.

The Agricultural Museum of New Brunswick is celebrating Harvest Day on Sept 21, 10am - 3pm. We will have live demonstrations, BBQ, and an auction. Hope to see you there!