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Part VII: Cider Production

This section describes the process for making high-quality apple cider. Cider makers who do not pasteurize their product should be aware of the risks associated with consuming fresh juices, especially if they serve it to children, the elderly, or individuals with impaired immune systems. Procedures for minimizing food safety risks associated with unpasteurized cider are provided in Part VIII, Maintaining the Safety of Pennsylvania Apples and Apple Products.

• Identity Standards and Regulations
• Quality and Composition of Cider
• Preservation and Shelf Life
• Maximizing Shelf Life
• Production Operations and Practices Affecting Cost, Yield, and Quality
• Labeling Requirements and Options
• Directory of Suppliers