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

Source:

National Center for Home Food Preservation