Finally, apple juice is sometimes sweetened with sugar or corn syrup. Apple juice is then pasteurized, and potassium sorbate (a preservative) is often mixed in to prevent fermentation. I don’t have a lot of hard facts to verify this, but it’s generally regarded that apple juice from concentrate is not quite as good to use as one that is not from concentrate. To make apple juice, manufacturers follow the same steps used to make cider, but they also filter the extracted liquid to remove pulp and sediment. When water is added back later, the flavor that was removed is missing, and the product is more bland. Some people think that this process also removes some of the flavor from the juice. It’s believed that manufacturers heat the apple juice up to remove the water. It doesn’t seem like there would be anything wrong with removing water and adding it back, some people have concerns with how the water is removed. Later, and most likely in a different location, they add the same amount of water back that they removed, in order to restore the original proportions (if it’s labelled 100% apple juice). Many use cider/juice, apple cider vinegar, beer, water, or any combination. Spritzing is done primarily for moisture, not flavor. Cider and juice are used interchangeably.

Theres no need to spritz bacon, as it has more than enough fat to stay moist. When apple juice is marked ‘from concentrate’, it means that a company has pressed the apples into juice, then removed some of the water to make a concentrate. The apple in bacon recipes refers to smoking with apple wood as a rule.

Apple juice vs cider