How to Stabilize Your Own Home Made Orange Juice

For us to home stabilize a juice, we are going to go through a simple process of making an orange juice. This process will incorporate all the procedures for making orange juices and later on, I will explain what component was used as a stabilizer.
Orange fruits will be required to prepare the squash. Quite a number of them are needed for producing about one liter squash. The squash is produced by slicing the orange into smaller pieces and squeezing them in between filter clothes. The liquid is collected in a clean jar.

The other ingredients for our home made juice will include half kilogram of corn flour, five grams of citric acid, 0.1 grams of sodium metabiosulphate, permitted food color and 1Kg of sugar. The procedure is simple Boil the sugar (1Kg for 1liter of juice) until it’s brown in color. Just put your corn flour in cold water and stir. Meanwhile, be boiling water until boiling point. Into the boiling water, add the stirred corn flour and stir until a continuous thickness is achieved. Add the following ingredients as you stir until the last ingredient has been added i.e. the boiled sugar, the juice, citric acid and the sodium metabiosulphate.
When the juice is ready, (readiness in tested by consistency in thickness), pack in a tight container but first of all you put it into the container until the container is nine tenth full. The head space here is very crucial for the preservation of the juice.