Pressing Apple Cider This Fall? Follow These Safety Tips.

Fresh-pressed apple cider is a favorite fall tradition in Whatcom County. Apple cider that has NOT been pasteurized can carry harmful bacteria that can make people sick. If you plan to press cider at home or attend a community pressing event, Whatcom County Health and Community Services (WCHCS) recommends the following safety steps to keep your cider-making safe and fun for everyone.

Equipment & Setup

• Thoroughly clean and sanitize all parts of the apple grinder and press before processing each new batch.
• Provide a portable handwashing station. A DIY portable handwashing station is easy to set up. All you need is:
  1. An insulated gravity-flow container with continuous flow spigot. like a drink cooler or coffee warmer.
  2. 100 F warm water.
  3. Hand soap.
  4. A roll of paper towels,
  5. A bucket to drain wastewater into.

Safety

• Screen volunteers about recent illnesses or symptoms before they help you. Anyone who has recently had diarrhea, vomiting, fever with sore throat, or jaundice must stay home to prevent spreading dangerous germs through food.
• Require Handwashing. Make sure volunteers wash their hands thoroughly before handling apples or equipment.
• Make sure workers wear single-use gloves if the cider is not pasteurized.
• Infants and young children, pregnant people, older adults (65+) and people with weakened immune systems are more likely to be affected by unpasteurized apple cider. If you buy local or small-batch cider, protect vulnerable people by checking labels for pasteurization.

Apple Selection & Preparation

• Use only apples picked from the tree. Do not pick apples from the ground. They may be contaminated with animal feces (poop) containing dangerous bacteria like E. coli.
• Throw out apples if they are damaged, bruised or are marked with bird droppings before pressing.
• Rinse the apples in clean running drinking water to remove dust and dirt that can harbor pathogens.
  • For extra safety, soak apples for 1 minute in a solution of 1 tablespoon bleach per gallon of water, then rinse to remove bleach residue before pressing. Change the rinse solution hourly or if it becomes cloudy.

Processing, Storage and Sale

• Package and store in cleaned and sanitized jugs only.
• For the highest safety, pasteurize the cider by heating it to 158°F to destroy pathogens like E. coli.
• If you plan to sell the cider, you need a permit. Contact our office at least two weeks prior to your event to apply for a permit.

Contact Whatcom County Health and Community Services at 360-778-6000 or [email protected] for more information.

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