Unopened apple cider’s shelf life is primarily determined by its processing and storage conditions. Pasteurized cider, treated to kill microorganisms, generally lasts significantly longer than unpasteurized cider. The “best by” or “expiration” date printed on the container serves as an indicator of peak quality, but the product may remain safe to consume beyond this date if stored properly. Refrigeration is crucial in preserving the cider’s quality, even before opening.
Understanding the duration that this beverage remains viable is important for consumers to prevent spoilage and potential foodborne illnesses. Correct storage minimizes waste and ensures optimal flavor when the product is eventually consumed. Commercially produced cider often undergoes pasteurization, a process developed in the 19th century, extending its usability and reducing the risk of harmful bacteria.
