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Sorry if this is not the proper place to ask this. I would like to produce some natural fruit juices to sell, and it must last at least a week once bottled.

It will be made with natural fruit, water, and sugar. I would prefer it to be AS NATURAL AS POSSIBLE.

What can be added to help preserve it longer (as natural as possible)?

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This is basically making must but not adding yeast to it and making wine.

I would do one of three things to your juice:

  1. Boil the juice(must), or heat to 85 deg C for 15 min, then bottle into sterilised bottles.

  2. Treat with a Campden Tablet, then again bottle into sterilised bottles.

  3. Pasteurise after bottling as EZ suggests.

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