Canning Homemade Apple Juice

5 from 3 votes

Homemade apple juice tastes so much better than store-bought juice, and you can preserve it without added sugar. Learn how to make apple juice and home can it for your food storage shelves.

Prep Time2 20

Cook Time20

Canning Time10

Total Time2 50

Course: Pantry

Cuisine: American

Keyword: apple juice

Servings: servings

Calories: 58kcal

Author: Grow a Good Life

Ingredients

12 pounds apples stemmed and chopped
4 cups water
3 tablespoons bottled lemon juice

Instructions

Extract the Juice

Combine the apples, water, and lemon juice in a large saucepot. Bring the pot to a boil over medium-high heat, and then reduce the heat to low and simmer until the apples are soft, about 10 to 15 minutes. Stir occasionally to prevent sticking, and avoid overcooking because it can destroy the flavor.
Strain the apple mash through a damp jelly bag or double layers of cheesecloth. Let the juice drip for at least 2 hours. Don't squeeze the jelly bag if you want a clear juice. Discard the solids.

Prepare the Canning Equipment

Wash your jars, lids, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
Place the jar rack into water bath canner, set the jars on the rack, and add water to cover the jars. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars warm until you are ready to fill them.

Can the Apple Juice

Add the strained apple juice to a clean large pot. Attach the candy thermometer to the pot. Heat the juice over medium-high heat until the temperature is 190˚F . Do not boil, but adjust the heat to keep the juice at 190˚F for at least 5 minutes.
Spread a dry towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
Use your canning funnel and ladle to add the hot apple juice to the warm jar leaving 1/4-inch headspace.
Wipe the rim of the jar with a damp towel. Center a lid on the jar, and screw on the band until it is fingertip tight.
Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
Once all the jars are in canner, adjust the water level to two inches above the jar tops.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (See notes below).
When processing time is complete, turn off the heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
Spread a dry towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel a few inches apart. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After the jars cool for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a week.
Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 to 18 months. Refrigerate your juice once the jar is opened and consume within a week. Yields about 6 pint sized canning jars (or 3 quart sized jars) depending on the juiciness of your apples.

Notes

This is a safe canning recipe from the Ball Blue Book Guide to Preserving.

All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft:

Processing time for half pints, pints, or quarts 1,001 – 6,000 = 10 minutes, above 6,000 feet = 15 minutes.
Half-gallons 1,001 – 6,000 = 15 minutes, above 6,000 feet = 20 minutes.

Nutrition