Apple Juice — NCHFP
Tested boiling-water home-canning directions for apple juice.
Ingredients
- fresh apple juice best quality when freshly pressed; refrigerate 24 to 48 hours before clarifying
Equipment
- Boiling-water canner
Directions
- Refrigerate fresh apple juice for 24 to 48 hours. Without mixing, carefully pour off the clear liquid and discard sediment.
- Strain the clear juice through a paper coffee filter or double layers of damp cheesecloth.
- Heat quickly, stirring occasionally, until the juice begins to boil.
- Fill immediately into sterile pint or quart jars, or clean half-gallon jars, leaving 1/4-inch headspace.
- Process pints or quarts 5/10/15 minutes and half-gallons 10/15/20 minutes at 0–1,000/1,001–6,000/above 6,000 ft.
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Recipe Notes
Safety status: tested. Half-gallon jars are research-tested for apple juice and grape juice only; do not extrapolate this jar size to other foods. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-juice/