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+ servings

Apple Juice for Canning

Homemade apple juice that's fresher and more flavorful than store-bought, with zero additives or extra sugar. This beginner-friendly recipe walks you through every step for perfect results every time. Makes 4 quarts.
Prep Time:5 minutes
Cook Time:25 minutes
Draining + Processing:3 hours 10 minutes
Total Time:3 hours 40 minutes

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

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

Nutritional info is for 1 cup of juice.
Any variety of apples is fine, and a mix of different kinds works well.

Nutrition

Calories: 178kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 364mg | Fiber: 8g | Sugar: 35g | Vitamin A: 184IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 0.4mg
Servings: 16
Calories: 178kcal
Author: Katie Shaw