Canning Apple Juice
Homemade apple juice is easy to can at home, no juicer required.
Servings: 6 quarts (or 12 pints)
Equipment
Ingredients
- 24 lbs apples stemmed and chopped don't bother to core or peel
- 8 cups water
- or, just use already prepared apple juice
Instructions
Preparing Apple Juice
- (This method works for preparing apple juice for canning without a juicer or press. If you have a juicer/press and have already extracted the juice, skip these steps.)
- In a large stockpot, combined chopped apples, and water. Bring to a boil over high heat, and then reduce heat and simmer gently over medium-low heat until apples are tender.
- Transfer the apple slices to a strainer covered with several layers of cheesecloth over a deep bowl or pot. Allow the apples to drain for at least 2 hours.
- For a clear juice, refrigerate the strained juice overnight and allow the sediment to settle out. Carefully decant the juice into a new container, leaving the sediment behind. This step is optional.
- Prepare a water bath canner, jars, and lids.
Canning Apple Juice
- (If you've already extracted apple juice using some other method, the process of canning apple juice begins here.)
- In a large stockpot, heat apple juice to 190 degrees, but do not boil. Reduce heat, and hold the apple juice at 190 degrees for 5 minutes.
- Ladle apple juice into hot canning jars, leaving 1/4 inch headspace. Wipe rim, center lid on the jar, and tighten to finger tight.
- Process jars in a water bath canner for 10 minutes (pints and quarts) and 15 minutes for half-gallon jars. Turn off heat and allow the jars to wait in the canner for an additional 5 minutes before removing them to cool on the counter.
- Check seals and store any unsealed jars in the refrigerator for immediate use. Sealed jars will keep at room temperature in the pantry for 12-18 months, after that they'll begin to deteriorate in flavor.
Notes
Recipe yields approximately 6 quarts of canned apple juice. Pint, quart or half gallon jars are all approved for canning apple juice.