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Cooper Hernandez
Cooper Hernandez

Where Can I Buy Old Orchard Apple Pie Juice


Just in time for the holidays! A special apple juice drink with a hint of vanilla and cinnamon, our Limited Edition Apple Pie will have you convinced that Grandma finally gave out her secret family recipe!




where can i buy old orchard apple pie juice



Since 1956, Mann Orchards has been making our pies, all by hand. Every one of our pies is filled, topped, milked and boxed by hand, fresh every day, right here in our own kitchen. We always use the very best ingredients, including our own orchard fresh apples, grown and peeled right here, wild Maine blueberries, real Key lime juice and many other carefully selected ingredients.


(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie. It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.


A visit to the orchard and farm is a wonderful family activity, and we love to see the excitement of the children as they eat an apple right off the tree and the sparkle in the eye of a grandfather as he picks vegetables with the children.


Browse our sensational assortment of butters, salsa, jams, jellies and other great gifts! Let your nose guide you to our homemade pies and breads as they fill the store with the sweet smell of apples and cinnamon! No doubt that delicious smell is one of our signature, award-winning apple pies made with hand-peeled apples from our orchards!


In a typical year, the New England harvest lasts through October, but this year in many places the apples will be all picked by mid-month. It will be best to visit your favorite orchard by Columbus Day Weekend if you want to be sure that there is still fruit to pick.


The above mentioned recipe (cinnamon, sugar, and apple juice concentrate only) will make a great batch of apple pie moonshine. However, add spices like ginger, orange peel, cloves, allspice, vanilla bean, peppercorn, etc... and you'll have something that will make your tastebuds do backflips. There are plenty of recipes on the web for more complicated versions of apple pie moonshine. Some of them are great, others are OK, but most are sorely lacking. We know this firsthand here at Clawhammer Supply, because we've tried a lot of them out. We did this because we've been working on a top secret project for a while now - the creation of a perfect blend of apple pie moonshine spices. After making many, many test batches, and drinking a lot, lot, lot of apple pie moonshine, we finally landed on a recipe that we're 100% sure will melt your tastebuds into a puddle of awesomeness. We proudly present to you our very own Apple Pie Moonshine Spice Mix. Check out that link to buy some, or head on over to our sister site, How to Make Apple Pie Moonshine for more info and additional recipes.


We make very similar drink for all our house parties. 1 gal apple juice. 1 gal apple cider. 1 bottle of everclear. 5 cinnamon sticks and a 1-2 cups sugar (to taste) simmer all except the booze for about an hour, once cool add the booze. Tastes best if it sits in the fridge for a day and then frozen. YUM! Next batch I will be trying w/ brown sugar instead.


Cut and coat apple slices in a mixture of one part lemon juice to three parts water, in vitamin C-fortified 100% apple juice, or in a commercial anti-browning product to prevent browning. Eat within 2 hours or refrigerate immediately until use.


Refrigerate apples as soon as possible to slow ripening and maintain flavor. Properly-refrigerated apples can keep anywhere from 4-6 weeks.Store apples away from strong-smelling foods, to prevent them from absorbing unpleasant odors.Wash individually-sold apples in cool water before serving.


Drying apples at home is difficult without a dehydrator. If you plan to use a dehydrator, we encourage you to follow the instructions included with the dehydrator. Treat apples with ascorbic acid, fruit juice or sulfite prior to drying to prevent browning and preserve flavor. Thin-sliced apples dry the fastest. To cook reconstituted apples, simmer covered in liquid, for 10 to 15 minutes.


The filling liquid consists of clear jel, sugar, spices, apple juice, lemon juice, and water. All of those ingredients (except the lemon juice) are added into a pot and simmered until it begins to thicken. Then the lemon juice is added, and the mixture is returned to a boil for 1 more minute. After that, the hot blanched apples are mixed back into the pie filling liquid.


I used this recipe to make 3 batches this year and they all came out phenomenal. I would highly recommend using sweet cider instead of standard apple juice as it makes the apple taste that much stronger. Added some vanilla too and 1/8 tsp cloves instead of the nutmeg but not everyone likes cloves in their apple pie. ?


thanks for the helpful information. I canned 2 double batches using half brown sugar and half white. The consistency and taste were perfect. couple things I found helpful I put the lemon juice in a spray bottle and ever so often as I added to my bowl of peeled, sliced apples I just gave it a couple misting squirts lot easier than trying to sprinkle them with lemon juice. the one thing I had problem with was I had a couple jars were the lids popped off in the canner one I got back on and reprocessed the other I made apple cobbler out of. what I found out was all my name brand kerr or ball jars did not have any problem but the non-name brand that I got and used during covid-19 when jars were hard to get would not hold the rings even new ones. So my warning is if you have any non-name brand jars check the rings to make sure they sinch down tight before using them mine are just a little bit off.


ALRIGHT!! I doubled this recipe. I used the water from boiling the apples as I do not have apple juice. The flavor is spot on, and amazing.I used granny smith apples from my yard. I ended up getting 7 quarts and one pint. Used the pint this morning to make apple pastry and holy cow, delicious!


Fruit Forward with a crisp apple taste and clean, dry finish. Harvest Apple is crafted from the 100% fresh-pressed juice of hand-picked apples. Brilliant and refreshing, our premium hard cider is...American To The Core.


For those looking for a lesson in how to make corporate America more responsible, the book is a must read. For those angry about the state of the environment, for those looking for examples of the human will triumphing over big business, Troubled Waters is one book that should be read. Calhoun, Creighton Lee, Jr. Old Southern Apples. Blacksburg Virginia: The McDonald and Woodward Publishing Co., 1995. 326 pages. $49.95 To an outsider, a whole book on Southern apples, their uses, varieties, and care may seem like a very ridiculous idea. But that, of course, is the opinion of an outsider. Those of us who grew up in the South know that apples were and remain in many homes, at least, an important part of our diet. As the author of Old Southern Apples relates, many farm families in the earlier part of this century never went a day without consuming apples in one form or another. Maybe it was apple butter on hot biscuits, fried apples with sausage and eggs, fried apple pies, or cider, both sweet and hard. And their palates and ours could hardly forget that slice of hot apple pie made from dried apples. The point, indeed, is simple: Apples are an integral part of the life of the Southerner , and they have been for over two centuries. While the bulk of this book is concerned with cataloguing nearly sixteen hundred varieties of apples grown in the South, either now or in years past, Calhoun, with obvious enthusiasm, deftly introduces his readers to the wonders of apples. Calhoun also explains with reasonable clarity the practice of cultivating apples and the process of orchard preparation, the prevention of disease, the control ofinsects, and the elevated art of grafting. He notes, for instance, that when different varieties of apple trees were planted in close proximity to each other, what resulted was a cross-pollinated seedling that borrowed from both parent trees, a fact which accounts for the large number of different varieties of apple trees in the South. With apples on hand, of course, the farm families had to do something to preserve them for winter use. One favorite method was to stash them away in an unheated room in the house where the colder temperatures would retard spoilage. Others stored apples in root cellars along with potatoes and other vegetables, while still others dug pits, lined them with straw or corn stalks, and covered them with straw or dirt. Some, too, were stowed away in barrels and on the ground in tobacco barns. 66 Another favorite technique for preservation was to dry them. After the apples were peeled and cut into long, thin slices, they were left to dry in the summer sun under cheese-cloths. So valuable were these dried apple delicacies that they were used as a medium of exchange with local merchants, who often collected enough to ship large quantities to places outside the South where they were enthusiastically received. In 1872 alone, $300,000 to $400,000 worth of dried apples was shipped from High Point, North Carolina. Among the favorite ways ofpreserving the goodness of apples was to make apple butter, a favorite spread of Southerners, but not really very well-known outside the South. Yet the coarse consistency of apple butter and the rich aroma of it melting inside a hot biscuit make it one of the most popular ways to consume apples in the South. The juice of apples provided a number of important products. The most obvious was sweet cider, the juice of pressed apples from a variety of different trees, some sweet, some tart, some just in-between. Cider was and continues to be a favorite of travelers stopping at Southern roadside stands. But unless that juice is pasteurized, it quickly turns to hard cider, a slightly alcoholic drink with just enough kick to it to soothe the nerves and relax the muscles, a nice bedtime beverage to help even the most fidgety slip soundly into deep sleep. Up until the early part of the nineteenth century hard cider was even a favorite drink at baptisms and revivals. Take the cider a little farther and you've... 041b061a72


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