Apple Juice

  

Quality: Use a blend of varieties to make quality apple juice. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed.

Jar size: Pints, Quarts, Half Gallons

Instructions:

  1. Refrigerate juice for 24 to 48 hours.
  2. Sterilize pint or quart canning jars or wash and rinse half-gallon canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  3. Without mixing juice, carefully pour off clear liquid and discard sediment.
  4. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth.
  5. Heat quickly, stirring occasionally, until juice begins to boil.
  6. Pour immediately into sterilized pint, quart or clean half-gallon jars. Leave 1/4-inch headspace.
  7. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 6,000 ft

Above 6,000 ft

Hot

Pints or quarts

5 minutes

10 minutes

15 minutes

Hot

Half-gallons

10 minutes

15 minutes

20 minutes

Source:

National Center for Home Food Preservation




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