Discover how to transform fresh apples into delicious, shelf-stable apple juice you can enjoy any time of the year
Canning Apple Juice: A Year-Round Treasure
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Start with 12-15 pounds of apples to yield about 4 quarts of pure apple juice. Don't forget your canning jars, a large pot, and a little citric or ascorbic acid to keep the juice's vibrant color.
What You'll Need
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Wash and quarter your apples, leaving the peel on. A good rinse removes dirt, ensuring your juice is as fresh and natural as possible.
Preparation Is Key
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Simmer apple quarters with a bit of water until they're mushy. This process extracts all the juicy goodness from the apples.
Cooking Down The Apples
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Use a fine mesh or cheesecloth to strain your juice. For crystal-clear juice, patience is your friend—let it drip slowly.
Strain for Purity
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Fill sterilized jars with the strained juice, leaving some space at the top. Add a pinch of acid to preserve the color and taste.
Bottling Up Nature
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Process your jars in a boiling water bath to seal in freshness and extend shelf life. This step is crucial for safety and preservation.
The Water Bath Canner
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Let jars cool on a rack before checking seals. Store in a cool, dark place to keep the juice tasting fresh for up to a year.
Cooling & Storing
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Opening a jar of your homemade apple juice brings back the essence of autumn. Enjoy it with family as you reminisce about apple-picking adventures
Savor The Flavor
Of Fall
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