Fresh & Simple Apple Juice Canning Recipe
Whether you have your own tree or just love going apple picking in the fall, canning apple juice lets you have shelf-stable juice that’s not full of sugar. It’s fresher and better than anything you’ve tried at the store and I always find it to be absolutely worth the effort.
This is a great beginner-friendly water bath canning recipe. No worrying about anything setting, and you can use any apples you’d like. Simple.
Table of Contents
Ingredients and Tools You’ll Need
Any combination of apples will work, depending on how sweet or tart you want the juice. For sweeter, I’d go with Fuji or Gala, and for a tart juice, use Granny Smith. But don’t overthink it.
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This makes 4 quarts (or about 16 cups). If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post. But you’re going to need A LOT of apples.
Equipment
- Large pot
- Cheesecloth or a fine mesh strainer
- Water Bath Canner
- Canning jars with lids and bands (quart size)
- Jar lifter and canning funnel
Ingredients
- 12 pounds of apples to make about 1 gallon of juice (about 30-40 apples)
- Water optional for adjusting juice concentration
- 1 teaspoon Citric acid or ascorbic acid, optional, for preserving color
How to Make Apple Juice For Canning
Step One: Wash And Cut Apples
Wash your apples really well. I just fill up my sink and give them a good scrub. Cut them into quarters and toss the cores. Don’t worry about peeling.
Step Two: Cook
Throw all your apple pieces in your biggest pot and add about an inch of water to the bottom (just enough so they don’t stick and burn). Cook them on medium heat for about 20-25 minutes, stirring now and then. They’ll get all mushy and smell AMAZING.
Step Three: Strain
Now comes the long part. Set up your strainer over a big bowl and pour everything in. Now you wait. For like 3 hours. I know, I KNOW. But don’t press or squeeze the apples if you want clear juice. Just let it drip. Go clean something. Or take a nap.
Step Four: Fill Jars
Use your canning funnel and fill your sterilized jars, leaving about ¼ inch at the top. If you want your juice to stay pretty and not turn brown, add ¼ teaspoon of citric acid to each jar.
Step Five: Rims And Lids
Wipe those jar rims clean (any sticky stuff will mess up your seal), put the lids on, and screw the rings on just fingertip tight.
Step Six: Process
Place your jars in your canner with at least 1-2 inches of water covering them. Bring it to a rolling boil and process for 10 minutes.
Step Seven: Cool
Lift them out carefully and set them on a towel. You’ll hear the pop of the lids sealing over the next few hours. Let them sit for 12-24 hours before you move them.
Serving & Storing
Store your jars in a cool, dark place like a pantry or a cellar. Avoid anywhere with direct sunlight or temperature changes. They can last up to a year. Once you open a jar, refrigerate the apple juice and use it within a week or so.
- Kids will love drinking this with some Goldfish crackers or muddy buddies.
- Have some cheese and crackers, nuts, or pretzels with a glass.
- Enjoy a glass with a sourdough banana muffin for a simple breakfast or afternoon pick-me-up.
Troubleshooting and Questions
Yep! Cook on low for 6-8 hours or high for 3-4 hours. Just add that inch of water like you would on the stove.
Skip it, your juice will just be a little browner but tastes exactly the same. Lemon juice works too (1 tablespoon per quart).
Absolutely! Freeze in freezer-safe jars leaving 1-2 inches headspace, or use freezer bags. Use within 8-10 months.
Perfect actually! Soft apples break down faster and give you more juice. Just watch them closer while cooking so they don’t burn.
Sure, but add them to individual jars instead – about ¼ teaspoon per quart. Adding during cooking makes straining messier.
More Apple Recipes
You can do more canning or just make a simple dessert.
- If you decided to peel your apples before making your juice, use them to make apple syrup!
- A slice of caramel apple cobbler is the perfect fall treat.
- Ahh, apple butter. Everyone loves it, and it makes a great Christmas gift.
- Make this apple spice sheet cake to feed a crowd.
- This canned apple pie filling will make baking pies, cobblers, and bars faster and easier.
Printable Recipe
Apple Juice for Canning
Equipment
- Large pot
- Cheesecloth or a fine mesh strainer
- Canning jars with lids and bands (quart size)
- Jar lifter and canning funnel
Ingredients
- 12 pounds of apples to make about 1 gallon of juice
- Water optional, for adjusting juice concentration
- 1 teaspoon Citric acid or ascorbic acid optional, for preserving color
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Instructions
- Prepare your apples: Wash your apples thoroughly to remove any dirt or debris. Cut them into quarters, removing the cores and any damaged sections. Peeling is not necessary.
- Cook. Place the apple quarters in a large pot and add just enough water to cover the bottom of the pot (about 1 inch deep) to prevent sticking. Cook over medium heat, stirring occasionally, until the apples are thoroughly soft and mushy, about 20-25 minutes.
- Strain. Set a fine mesh strainer or cheesecloth over a large bowl or pot. Pour the cooked apples into the strainer and let the juice drain for at least 3 hours. For clearer juice, avoid pressing or squeezing the apples too hard; simply let the juice drip out. For even clearer juice, you may strain it a second time through a finer mesh or cheesecloth.
- Fill jars. Use a canning funnel to pour the hot apple juice into the sterilized jars, leaving about ¼ inch of headspace. If desired, add ¼ teaspoon of citric acid or ascorbic acid to each quart jar to preserve color.
- Rims and lids. Wipe the rims with a clean cloth. Place lids on top and screw rings on the fingertip tight.
- Process. Place the filled jars in the water bath canner, making sure they are covered by at least 1-2 inches of water. Bring to a rolling boil and process the jars for 10 minutes (adjust processing time for elevations above 1,000 feet).
- Cool. After processing, carefully remove the jars using a jar lifter and place them on a towel or cooling rack to cool for 12-24 hours. Check the seals before labeling and storing the jars in a cool, dark place.
Notes
Nutrition
Love,
Question, can I put my apples in a juicer first, then follow the canning process? I’ve tried cooking them and draining but it didn’t produce much juice. It turned into mush. Please advise and thank you!