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Close-up of sealed quart-sized glass canning jars filled with freshly made apple juice, adorned with embossed designs, set against a rustic background with whole and halved apples, conveying the wholesome and homemade nature of the canned juice.
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Shelf-Stable Canned Apple Juice Recipe

Simple natural apple juice.
Prep Time30 minutes
Processing10 minutes
Total Time40 minutes
Course: Drinks
Cuisine: American
Keyword: Apples, Fall, Waterbath Canning
Servings: 4 quarts
Calories: 708kcal
Author: Katie

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
  • Water optional, for adjusting juice concentration
  • 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.
    Halved and cored apples are neatly arranged on a bamboo cutting board beside a stainless steel kitchen knife, with a bowl of whole apples and a pot partially visible, ready for juicing.
  • Cook the Apples: 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 and aid in the cooking process. Cook over medium heat, stirring occasionally, until the apples are thoroughly soft and mushy, about 20-25 minutes.
    Chopped apples in a large pot, ready to be cooked down for juice, and halved apples with cores removed on a bamboo cutting board, showcasing the initial preparation of the apples for the recipe.
  • Strain the Juice: 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.
    A strainer filled with chopped apples above a pot, showing the straining process of the apple juice, and a pot filled with apple quarters, indicating the preparation step before cooking the apples.
  • Fill the Jars with Juice: 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.
    A series of canning jars on a striped towel with a large pot of apple juice beside them, and an overhead shot showing apple juice being poured into a jar, representing the filling phase of the canning process.
  • Prep Jars: Wipe the rims with a clean cloth to make sure a good seal. Place lids on top and screw rings on the fingertip tight.
    Two images, one wiping the rim of a canning jar filled with apple juice with a white cloth to ensure a clean seal, and the other tightening the lid with a green jar wrench, indicating the sealing step of canning.
  • Process the Jars: 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).
    A pair of images showing a water bath canner from above, filled with jars of apple juice ready to be processed, and a close-up of a single jar being lifted by a jar lifter, highlighting steps in the canning process.
  • Cool and Store: 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.
    Top-down view of sealed canning jars filled with apple juice, showcasing the lids from above, with a canning pot and towel in the background, emphasizing the end of the canning process.

Notes

Citric acid is totally optional, but if you want to maintain that fresh, natural color of your juice over time, it's definitely worth considering. You might also want to try canning your own apple juice concentrate.
Here's how: start by reducing your strained juice by simmering it in an open pot until it's reduced by up to half for a stronger concentrate. From there, just follow the same canning process with regular juice. Make sure to label your jars with dilution instructions, which are typically 1 part concentrate to 1 part water for reconstitution.

Nutrition

Calories: 708kcal | Carbohydrates: 188g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 14mg | Potassium: 1456mg | Fiber: 33g | Sugar: 142g | Vitamin A: 735IU | Vitamin C: 63mg | Calcium: 82mg | Iron: 2mg