we package our juices with high pressure processing (hpp)

high pressure processing (hpp) is a cold pasteurization technique that maintains the freshness and preserves the natural flavors of the cold pressed juice prolonging the shelf life for up to 2 to 4 weeks. this process is the best method because it uses pressurized, pure cold water. once you break the seal the cold pressed juice must be consumed within 3-5 days of being pressed.