Dehydrated Apple Slices

Our customers have commented on the short season for fresh apple availability. They realize that when apples have been subject to the storage process and waxed they can no longer be called "fresh."

Our storage facility is as natural as your fridge and we keep it at 1 degree Celsius. We do not use any gas or other chemical to slow down or stop the growth of the apples while in storage nor do we wax them. Within one month of being handpicked, they are washed, cored, peeled, and sliced. The dehydration process takes 12 hours at which time they are bagged into a polypropylene 5x7, 1.2 gauge-high clarity bag for your inspection and consumption.

Within that bag you will taste several different varieties of apples, from tart to very sweet. Although we use lemon juice to slow down the browning caused by oxidation, some varieties will brown more than others. Using stronger processes to stop browning all together, in our opinion, would take us one step away from our commitment to you which is "Offering You Natural, Healthy Products."

Apple Cider Vinegar (ACV)

Our Apple Cider Vinegar is made of "No Pesticide Applied" Prairie Apple, the artisan's way. The soft cider is fermented into an alcoholic drink using only the natural process of the apple. The second process, where the "Mother of Vinegar" turns the alcoholic drink into acetic acid (which is vinegar) can take up to one year. It is a slow but natural process.

The testing of our first batch of apple cider vinegar indicated that we had a level of 5.4% acetic acid. It is said that, people using apple cider vinegar for all the health benefit claims, are or should be using unpasteurized ACV that are between 5% and 7% acetic acid and a vinegar that has "Mother of Vinegar" in it.

Petrofka Bridge Orchard Apple Cider Vinegar is unpasteurized but goes through a light filtration to remove any light particles that may have entered the cider during the process. This filtration gives you the clarity you need to see the deposit called "Mother of Vinegar" which forms at the bottom of a 100% pure cider vinegar. This is why we chose a clear glass bottle. This gelatine like substance is a guarantee of authenticity.

One of these days we will have a plum/apple cider vinegar. Should our plum trees ever produce a significant amount of plums


Comments You Can Read Online

Choose Your Cider Vinegar

100% pure cider vinegar never deteriorates, with or without refrigeration, as it is itself a natural preservative agent. It is, however, preferable to store it away from light.

Some cider vinegars are made from cider turned into vinegar, are industrially processed (within a 48 hour period) or are pasteurized (without any "mother vinegar" deposit). These cider vinegars may contain artificial colourings or chemical preservative agents. While these vinegars may contain the same basic elements from the apple, they do not have the same therapeutic properties or the taste of pure cider vinegar.

Scientific data in this document were gathered from Folk Medicine of Doctor D.C. Jarvis, 1958, published by Robert Laffont, and in Apple Cider Vinegar, Paul C. Bragg. 1952 a Health Science publication.

A Genuine Cider Vinegar

Genuine cider vinegar is made from natural apple juice; it is aged in barrels under controlled temperature and it is non-pasteurized.

Pure and natural cider vinegar is high in nutrition.

  • It is high in potassium and digestible mineral salts such as phosphorus and calcium. Potassium is beneficial to the soft tissues of the body, while calcium is good for the bones. It also contains iron, magnesium, chlorine, fluorine, sulphur and many other minerals.
  • It is particularly rich in vitamin C as well as containing vitamins A, E, and B (B1, B2, B6).
  • It contains about 5% of natural acetic acid. (During the transformation process into cider vinegar, the crushed apple does not lose any of its strength-building properties. Only the fruit sugars are transformed into acid or vinegar).

Above all, no preservatives are added; it is free of yeast, sugar and acetic powder.

Other Comments Often Made

Ancestral Recipe - Take one tablespoon of pure non-pasteurized cider vinegar with one teaspoon non-pasteurized honey in a glass of water, morning and night.


"Cider vinegar is milder than wine vinegar and is excellent when one does not want to mask the subtle flavours of foods such as fish and shellfish or fruits and fine sauces."
Dictionnaire encyclopédique des aliments Solange Monette, ed. Club Québec Loisirs Inc.

In the kitchen, cider vinegar is sought after for its appetite-enhancing, digestive, aromatic and disinfectant qualities.
Some of its many uses follow: a dash of cider vinegar provides an unparalleled base to season dressings, mayonnaises and mustards for use on green salads and raw vegetables.

It is a perfect preservative agent for a variety of vegetables such as capers, small onions, pickles, beets, garlic, fresh herbs etc. It can also be used in marinades, chutneys and other preserves.
Cider vinegar increases the nutritive value of soups, sauces, and stews. It can be used to tenderize meat. It is useful for deglazing pan gravies and to give certain foods a sweet-and-sour flavour.
Lentils and beans are easier to digest when a dash of cider vinegar is added during their preparation.