Ingredients
Equipment
Method
- Juice apples using a steam juicer, mechanical juicer, or other method. If there is a lot of sediment, decant juice off sediment.
- In a pot on the stove over medium high heat, bring the apple juice up to 190℉ and maintain this temperature for five minutes.
- Fill canning jars to ¼ inch headspace with apple juice.
- Wipe jar rims with a paper towel wetted with white vinegar and attach two part canning lids to fingertip tightness.
- Process in a water bath canner for 10 minutes. (Time starts when a full boil is achieved and the boil must be maintained during entire 10 minutes.)
- Turn off stove and let pot sit for 5 minutes. Using a jar lifter, carefully remove jars and place on a thick towel on a table or counter and let sit overnight. In the morning, check that jars have sealed. Any unsealed jars should be refrigerated and consumed promptly.
Notes
Technically the processing time for half-gallons is 10 minutes and anything smaller is 5 minutes, but I prefer to go for 10 minutes regardless of size.