Unlock the taste of fall whenever you desire with this foolproof guide to apple juice canning. Learning how to Canning Fresh Apple Juice not only saves you money but also ensures you have a fresh, delicious beverage on hand for smoothies, cocktails, or simply enjoying a healthy drink. This process is surprisingly simple and incredibly rewarding.
Jump To :
show
Key Ingredients for Canning Fresh Apple Juice
- Apples: 10 bushels (approximately 40-50 pounds) of ripe, high-quality cooking apples (such as Honeycrisp, Fuji, Gala, or a mix for balanced flavor). Avoid bruised or overripe apples.
- Water: For washing apples and potentially diluting juice if very concentrated (optional).
- Lemon Juice (optional): 1 teaspoon per pint jar to help preserve color and prevent oxidation.
- Canning Jars: Clean, sterilized pint or quart canning jars with matching lids and bands.
- Canning Equipment: Water bath canner, jar lifter, headspace tool, de-bubbler, and a large pot or juicer.
How to Make Canned Apple Juice
This recipe for apple juice canning is remarkably straightforward, perfect for beginner canners and busy home cooks alike. The sweet, naturally refreshing taste of homemade apple juice, preserved at its peak, is incredibly satisfying. This method takes approximately 30 minutes of active preparation and 20-30 minutes of processing time per batch of jars.
Step-by-Step Instructions
Preparing the Apples:
- Wash Thoroughly: Begin by washing your apples under cool running water. Gently scrub them to remove any dirt, wax, or debris.
- Inspect and Chop: Sort through the apples, discarding any with significant bruises or rot. You can leave the skins and cores on for juicing; they contain natural pectin and add flavor. Chop the apples into manageable pieces that will fit into your juicer or cooking pot.
Juicing the Apples:
- Using a Juicer: If you have a steam juicer or a centrifugal juicer, follow the manufacturer’s instructions to extract the juice. Aim for a clear, pulp-free juice.
- Boiling Method (for no juicer): If you don’t have a juicer, place the chopped apples in a large stockpot. Add just enough water to cover the bottom of the pot (about 1-2 inches). Bring to a boil, then reduce heat, cover, and simmer for 20-30 minutes, or until the apples are very soft and have released their juices.
- Straining the Juice (Boiling Method): If using the boiling method, strain the cooked apples through a fine-mesh sieve or cheesecloth-lined colander. Gently press to extract as much juice as possible. Discard the solids. You may want to repeat the straining process for a clearer juice.
Processing for Canning:
- Heat the Juice: Pour the fresh apple juice into a large, non-reactive pot. Heat the juice to a simmer over medium heat (about 180-190°F or 82-88°C). Do not boil the juice vigorously, as this can affect the flavor and canning quality.
- Prepare Jars: While the juice heats, prepare your canning jars. Wash them thoroughly in hot, soapy water and rinse. Sterilize them by boiling them in water for at least 10 minutes, or by running them through a sanitizing cycle in your dishwasher. Keep the jars hot until ready to fill. Warm the lids in a small saucepan of hot (not boiling) water.
- Fill the Jars: Using a jar lifter, carefully remove one sterilized hot jar from the canner. Ladle the hot apple juice into the jar, leaving a 1/2-inch headspace at the top. If using, add 1 teaspoon of lemon juice to each pint jar. Remove any air bubbles by sliding a de-bubbler or clean plastic utensil along the inside of the jar.
- Apply Lids and Rings: Wipe the rim of each jar with a damp cloth to ensure a clean seal. Center the warm lid on the jar and screw on the band until it is fingertip tight. Do not overtighten.
- Load the Canner: Carefully place the filled jars into the water bath canner, ensuring they are covered by at least 1 inch of water. Use a jar lifter to prevent them from touching each other or the sides of the canner.
- Process: Bring the water in the canner to a rolling boil. Once boiling, begin timing your processing. Process pint jars for 15 minutes, and quart jars for 20 minutes. Adjust processing times for altitude if you live more than 1,000 feet above sea level.
- Cool Down: Once processing is complete, turn off the heat and carefully remove the canner lid. Let the jars sit in the hot water for another 5 minutes before removing them with a jar lifter. Place the jars on a towel-lined counter, leaving at least an inch between them, and allow them to cool undisturbed for 12-24 hours. You will hear a “ping” sound as the lids seal.
- Check Seals: After cooling, check that the lids have sealed. The centers of the lids should be concave and should not flex when pressed. Remove the bands, wipe the jars clean, and store them in a cool, dark, dry place.
Why You’ll Love This Canned Apple Juice
Imagine the comforting taste of freshly pressed apple juice, perfectly preserved and ready to enjoy any time of year. This apple juice canning recipe delivers just that – a pure, delicious, and versatile beverage that’s a far cry from store-bought alternatives. You’ll be amazed at how simple it is to capture the essence of crisp autumn apples in every jar. Unlike the highly processed versions often found on supermarket shelves, your homemade canned apple juice will boast a vibrant, natural flavor profile, free from unnecessary additives. Plus, the cost-saving benefit of canning your own juice can’t be overstated, especially when apples are in season and abundant. It’s a wonderful way to stock your pantry and reduce waste.
This homemade canned apple juice is perfect for a refreshing morning drink, the base for delicious cocktails, or a healthy addition to your family’s snack routine. Consider its versatility when compared to canning grape juice – while grape juice is delightful, apple juice offers a broader range of culinary applications. So, gather your apples, grab your canning supplies, and experience the satisfaction of preserving this autumnal treasure. Try apple juice canning today and taste the difference!
Storing and Reheating Tips
Proper storage is crucial for maintaining the quality and safety of your canned apple juice.
- Storage: Store sealed jars of canned apple juice in a cool (50-70°F or 10-21°C), dark, and dry place. Avoid extreme temperatures, direct sunlight, and humidity, which can degrade the quality and affect the seals.
- Shelf Life: Properly canned apple juice can last for up to 12-18 months. While it may remain safe to consume after this period, the quality (flavor and color) may diminish.
- Checking the Seal: Before consuming, always check that the lid is still sealed. A broken seal can allow contaminants to enter, making the juice unsafe. If a jar has lost its seal, refrigerate it and consume it within a few days or reprocess it with a new lid and band.
- Reheating (if desired for serving): While typically served chilled, if you prefer warm apple cider-like beverage, gently heat the canned juice in a saucepan over low heat until warm. Do not boil.
- Freezing: If you have an unsealed jar or wish to freeze juice for later use, pour the juice into freezer-safe containers, leaving adequate headspace for expansion (about 1 inch), and freeze. Frozen juice is best consumed within 6-12 months. Thaw in the refrigerator overnight.
Final Thoughts
Canning apple juice is a deeply satisfying way to preserve the simple, delightful flavor of fresh apples. Empower yourself with this skill and enjoy a taste of autumn’s bounty all year round. Give apple juice canning a try and savor the sweet rewards!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Apple Juice Canning
Unlock the taste of fall whenever you desire with this foolproof guide to apple juice canning. Learning how to can apple juice not only saves you money but also ensures you have a fresh, delicious beverage on hand for smoothies, cocktails, or simply enjoying a healthy drink. This process is surprisingly simple and incredibly rewarding.
Ingredients
Equipment
Method
- Begin by washing your apples under cool running water. Gently scrub them to remove any dirt, wax, or debris.10 bushels ripe, high-quality cooking apples, water
- Sort through the apples, discarding any with significant bruises or rot. You can leave the skins and cores on for juicing; they contain natural pectin and add flavor. Chop the apples into manageable pieces that will fit into your juicer or cooking pot.10 bushels ripe, high-quality cooking apples
- If you have a steam juicer or a centrifugal juicer, follow the manufacturer’s instructions to extract the juice. Aim for a clear, pulp-free juice.
- If you don’t have a juicer, place the chopped apples in a large stockpot. Add just enough water to cover the bottom of the pot (about 1-2 inches). Bring to a boil, then reduce heat, cover, and simmer for 20-30 minutes, or until the apples are very soft and have released their juices.10 bushels ripe, high-quality cooking apples, water
- If using the boiling method, strain the cooked apples through a fine-mesh sieve or cheesecloth-lined colander. Gently press to extract as much juice as possible. Discard the solids. You may want to repeat the straining process for a clearer juice.
- Pour the fresh apple juice into a large, non-reactive pot. Heat the juice to a simmer over medium heat (about 180-190°F or 82-88°C). Do not boil the juice vigorously, as this can affect the flavor and canning quality.
- While the juice heats, prepare your canning jars. Wash them thoroughly in hot, soapy water and rinse. Sterilize them by boiling them in water for at least 10 minutes, or by running them through a sanitizing cycle in your dishwasher. Keep the jars hot until ready to fill. Warm the lids in a small saucepan of hot (not boiling) water.Clean, sterilized pint or quart canning jars with matching lids and bands
- Using a jar lifter, carefully remove one sterilized hot jar from the canner. Ladle the hot apple juice into the jar, leaving a 1/2-inch headspace at the top. If using, add 1 teaspoon of lemon juice to each pint jar. Remove any air bubbles by sliding a de-bubbler or clean plastic utensil along the inside of the jar.Clean, sterilized pint or quart canning jars with matching lids and bands, 1 teaspoon lemon juice
- Wipe the rim of each jar with a damp cloth to ensure a clean seal. Center the warm lid on the jar and screw on the band until it is fingertip tight. Do not overtighten.Clean, sterilized pint or quart canning jars with matching lids and bands
- Carefully place the filled jars into the water bath canner, ensuring they are covered by at least 1 inch of water. Use a jar lifter to prevent them from touching each other or the sides of the canner.Clean, sterilized pint or quart canning jars with matching lids and bands
- Bring the water in the canner to a rolling boil. Once boiling, begin timing your processing. Process pint jars for 15 minutes, and quart jars for 20 minutes. Adjust processing times for altitude if you live more than 1,000 feet above sea level.
- Once processing is complete, turn off the heat and carefully remove the canner lid. Let the jars sit in the hot water for another 5 minutes before removing them with a jar lifter. Place the jars on a towel-lined counter, leaving at least an inch between them, and allow them to cool undisturbed for 12-24 hours. You will hear a “ping” sound as the lids seal.
- After cooling, check that the lids have sealed. The centers of the lids should be concave and should not flex when pressed. Remove the bands, wipe the jars clean, and store them in a cool, dark, dry place.Clean, sterilized pint or quart canning jars with matching lids and bands
Notes
Proper storage in a cool, dark, dry place is crucial. Properly canned apple juice can last 12-18 months.