Simply Apple is pure apple juice with no problematic ingredients or seed oils, but likely uses conventional apples with pesticide residues. The nutrition facts appear incorrect as apple juice contains natural sugars. DIY organic version provides superior flavor, eliminates pesticide exposure, and offers complete control over apple variety and freshness.
Based on: 100% Apple Juice
· Makes approximately 16 servings (1 gallon)
· Serving: 8 fl oz (240 ml)
Why This Recipe is Seed Oil Free
Commercial 100% Apple Juice from Simply Apple often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original 100% Apple Juice may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic apples
5.5 lbs (2.5 kg) - approximately 18-20 medium apples · Organic Gala or Fuji apples from local grocery or farmers market
Primary ingredient that provides natural sugars, vitamins, and the characteristic apple flavor when juiced
Organic lemon juice (optional)
2 tablespoons (30ml) · Fresh organic lemons or Santa Cruz Organic Lemon Juice
Natural preservative that prevents oxidation and browning while adding subtle brightness to the flavor
Instructions
Step 1. Wash 5.5 lbs of organic apples thoroughly under cold water, scrubbing gently to remove any surface residue. Pat dry with clean towels. Do not peel - the skin adds nutrients and flavor complexity to the juice.
Step 2. Remove stems and cut apples into quarters, removing any bruised or damaged portions. Leave the core and seeds as they will be filtered out - they actually contribute beneficial compounds during juicing. You should have approximately 4.5-5 lbs of prepared apple pieces.
Step 3. Using a masticating juicer (preferred) or centrifugal juicer, process the apple quarters in batches. A masticating juicer like the Omega J8006HDS will yield more juice (about 70-75% of apple weight) compared to centrifugal juicers (60-65% yield). Work steadily to prevent oxidation - fresh juice darkens quickly when exposed to air.
Step 4. Strain the fresh juice through a fine-mesh strainer or cheesecloth to remove pulp for a smoother consistency similar to commercial juice. For a more natural texture, skip this step. You should yield approximately 3.2-3.6 liters (0.85-0.95 gallons) of juice from 5.5 lbs of apples.
Step 5. If using lemon juice as a natural preservative, stir in 2 tablespoons immediately after juicing. This will help maintain color and extend refrigerator life from 3-4 days to 5-7 days. Taste and adjust - you should barely detect the lemon.
Step 6. Pour into sterilized glass bottles or jars, leaving 1-inch headspace. Seal tightly and refrigerate immediately. The juice will naturally separate - this is normal. Simply shake or stir before serving. Fresh juice tastes best within 48 hours but remains safe for 5-7 days refrigerated.
Storage
Store in refrigerator in sealed glass containers for up to 7 days with lemon juice, 3-4 days without. Juice naturally separates - shake before serving. Do not freeze as it changes texture significantly. Consume within 24 hours of opening for best flavor.
Cost Comparison
Cost per serving (homemade)$0.54
Cost per serving (store-bought)$0.75
Savings28%
DIY costs slightly less while providing superior organic quality and fresher flavor. The real value is in avoiding pesticide residues and controlling apple variety. Initial juicer investment ($150-400) pays for itself after 15-25 batches depending on model chosen.