Canned Apple Juice

If you're making homemade apple juice, canning the juice is a great way to keep it fresh all year long.

5 from 1 vote

Prep Time 15

Cook Time 10

Course Drinks

Cuisine American

Start with clear, sediment-free apple juice.
In a pot on the stove, bring the apple juice up to 190℉ and maintain this temperature for five minutes.
In a mason jar, add lemon juice — ½ Tbsp for one litre jars, 1 tsp for pint (500 ml) jars, ½ tsp for half-pint (250ml jars) — and then carefully ladle in hot apple juice, leaving a ¼ inch headspace.
Wipe jar rims with a paper towel wetted with white vinegar. Put on lid and screw band to fingertip tightness.
Process in a water bath canner for ten minutes. Once the water boils is when the timer starts, and the water must boil throughout the ten minutes. If it stops boiling, bring to a boil again and restart the timer. If you're in a higher elevation, adjust your processing time using this chart.
When timer is finished, remove pot from heat and let sit for five minutes.
With a jar lifter, carefully remove jars from pot and transfer to a thick towel on a counter or table and let cool undisturbed for 12-24 hours. If seals have formed (lid is depressed downward), jars can be stored in a cool dark place for at least a year. If seals have not formed, place jars in the fridge and consume promptly.

This recipe can be used for one litre (1,000ml) / quart jars, pint (500ml) jars, and half-pint (250ml) jars.

Keyword apple juice