Quality: Good quality apple juice is made from a blend of varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed.
Procedure: Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth.
Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars or fill into clean half-gallon jars, leaving ¼-inch headspace. For information about presterilizing jars see "Sterilization of Empty Jars". Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended process time for Apple Juice in a 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 min||10||15|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.