Freshly made juice is highly perishable. Any contact with light, heat and air, even at room temperature, commences the process of oxidation. However, ‘cold’ is the key word in storage. You can make enough juice for the whole day or even a couple of days if you can keep it cold enough. The object is to keep the juice as cold as possible without freezing. This means 35 to 38 degrees F. Use a dark, sterile glass bottle that has been pre-chilled.