Fruits
Apple Juice
Clear, shelf-stable apple juice prepared from freshly pressed cider.
Gather
Ingredients
- Freshly pressed, good-quality apple juice (a blend of apple varieties is recommended)
Preserve
Instructions
- 01
For best flavor, use freshly pressed juice made from more than one apple variety and begin within 24 hours of pressing.
- 02
Chill the juice for 24-48 hours without disturbing it. Decant the clear portion away from the sediment, then filter it through a paper coffee filter or two damp cheesecloth layers.
- 03
In a boiling-water canner, presterilize pint and quart jars because their base process is shorter than 10 minutes. Clean half-gallon jars thoroughly and keep every jar hot until filling.
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Heat the filtered juice quickly, stirring from time to time, just until boiling starts.
- 05
Immediately fill the prepared jars with hot juice, leaving 1/4-inch headspace. Clean the rims and apply the lids.
- 06
At 0-1,000 ft, boiling-water process pints or quarts for 5 minutes and half-gallons for 10 minutes. Increase the time.
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NCHFP — Apple Juice
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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