Mr. PC wrote:Is it possible to ripen juice further after it has already been juiced (and maybe pasteurized)?
This is really important to me, as I drink store bought juice and I think the acidity is causing cavities. I was considering adding baking soda except alkalizing an acid this way apparently would create sodium. I read (on this forum) that adding olive oil reduces acidity slightly but I don't always have access to (quality) oil, and I think I need a more drastic change as this is unripe juice.
Is this a lost cause? Should I try to lower acidity in another way?
Acidic Oranges
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From another thread:
No, its not.Mr. PC wrote:Is it possible to ripen juice further after it has already been juiced (and maybe pasteurized)?
In my experience its a lost cause indeed.Is this a lost cause? Should I try to lower acidity in another way?
The only way to get less acidic juice,
is by letting those oranges (after-)ripe longer prior to juicing,
which means that you have to juice them yourself...
Wow, I'm glad you moved my thread so I could discover this thread. Although I guess I would have found it anyways since I was searching, meh
So I don't understand, how do fruits not go bad when you keep them for so long? Is it because you keep them out in the cold? What about refrigeration, wouldn't that stop them from ripening?
About the juice (and really acidic food in general), would eating an alkalizing food afterward help? Or would before be even better, because than the teeth would never be very acidic to begin with.
I'm also not sure whether I would add sugar and water the juice down, to lower acidity, or just add sugar and take smaller sips.
Seems like another reason to just move to a warm country where I can have my own fruit trees/garden (and hens etc.)
So I don't understand, how do fruits not go bad when you keep them for so long? Is it because you keep them out in the cold? What about refrigeration, wouldn't that stop them from ripening?
About the juice (and really acidic food in general), would eating an alkalizing food afterward help? Or would before be even better, because than the teeth would never be very acidic to begin with.
I'm also not sure whether I would add sugar and water the juice down, to lower acidity, or just add sugar and take smaller sips.
Seems like another reason to just move to a warm country where I can have my own fruit trees/garden (and hens etc.)
They do, but only gradually.Mr. PC wrote:how do fruits not go bad when you keep them for so long?
You will lose some on the way.
Keeping them at room temp sppeds up the ripening and the rotting.Is it because you keep them out in the cold? What about refrigeration, wouldn't that stop them from ripening?
So, outside in the cold (or heta, whatever the conditions) or inside in the warmth, its both okay.
Cannot eliminate the acids.About the juice (and really acidic food in general), would eating an alkalizing food afterward help? Or would before be even better, because than the teeth would never be very acidic to begin with.
Correct.I wouldn't have to worry about juice making my saliva acidic?
Re:
How long can you store oranges than ? For two months ?RRM wrote:Wow...
I received a very bad shipment (10 boxes) of bitter and acidic oranges 2 months ago,
and i decided to just store them outside for a while to see weather they would taste
good enough after a while.
Guess what?
Now they taste perfect!!!
That seems very long to me, or are some also rot at that time ?
Re: Oranges (acidity)
I'm not sure. They will turn soft at some point, but they're still good then (and very sweet).
Re: Re:
That depends, naturally.Kasper wrote: How long can you store oranges than ? For two months ?
Each species is different, and within one shipment,
also the individual oranges require different ripening lengths.
After 4 months there may still be oranges that are perfectly intact (and sweet!).
Yes, definitely.That seems very long to me, or are some also rot at that time ?
The longer you keep them, the greater the percentage of rotten oranges.
Re: Oranges (acidity)
Okay that is good to know.
How can I see/smell/feel that they are rot ? I don't have any experience with rotten oranges.
I want to consume 14L of orange in a week, so I think about 2 crates a week?
How much crates shall I buy in one time ? Because I want so much as possible in one time.
For example if I buy 8 crates (for a month), how much can be rot after that time, like 10% or could it be 50% rot.
How can I see/smell/feel that they are rot ? I don't have any experience with rotten oranges.
I want to consume 14L of orange in a week, so I think about 2 crates a week?
How much crates shall I buy in one time ? Because I want so much as possible in one time.
For example if I buy 8 crates (for a month), how much can be rot after that time, like 10% or could it be 50% rot.
Re: Oranges (acidity)
Mostly, you can clearly see it on the outside as they turn blue.Kasper wrote: How can I see/smell/feel that they are rot ?
Some oranges, however, rot from the inside out; they turn black at the core.
If the latter is the case, you will only notice after cutting them.
Between 8 and 14 oranges yield 1 liter of OJ, so it really depends.I want to consume 14L of orange in a week, so I think about 2 crates a week?
On average, it will take about 150 oranges, which is about 1.5 to 2 crates.
That depends on how ripe they already are, and on how many you are willing to lose.How much crates shall I buy in one time ?
They more you lose, the riper they are, and the better they taste.
That depends on how ripe they are.if I buy 8 crates (for a month), how much can be rot after that time, like 10% or could it be 50% rot.
In my experience, this may vary from something like 1 to 20%.
Re: Oranges (acidity)
So assuming it took 10 oranges a liter average, at 50 cents an orange I could make 1L for $5.00, if I made juice with 50% oranges and 50% sugar water, than it would only be slightly more expensive than the most expensive store bought juice. So the question is, is 50% home made juice better than store bought 100% orange juice, pasteurized and not from concentrate? What if I made it 40% juice and 60% sugar water. I already water down the store bought juice half and half, because even that is so expensive, but I'm on the fence about switching. Is there a significant difference? Maybe I should go back to making blended fruit shakes, like I did for a while. The only concern with that is getting too much fiber.
Re: Oranges (acidity)
I'm just curious but couldn't you strain out the fiber afterwards?
Re: Oranges (acidity)
That will yield little juice...
and, if you are susceptible, it causes acne.
and, if you are susceptible, it causes acne.
Re: Oranges (acidity)
The sugar water causes acne? I'm not 100% on that last reply.
Thanks RRM.
Thanks RRM.
Re: Oranges (acidity)
No, not the sugar water, but the blended (and subsequently strained, as panacea suggested) fruits shakes.