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 (88˚C). Do not boil, but adjust the heat to keep the juice at 190˚F (88˚C) for at least 5 minutes.
Spread a kitchen towel on the counter. Using the jar lifter, remove the jars from the canner, drain the water back into the canner, and line the jars up on the towel.
Use your canning ladle and funnel and add the hot juice to the warm jars leaving 1/4-inch headspace at the top of the jars.
Wipe the rims of the jars with a clean, damp towel.
Use the magnetic lid lifter to remove the lids from the warm water, center the lids on each jar, and screw on the bands until they are fingertip tight.
Place the jars back into the canner leaving space in between them. Once the jars are in canner, adjust the water level to at least one inch above the jar tops. If you need to add water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
Cover the canner and bring to boil over high heat. Once the 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).
When processing time is complete, turn off heat and allow the canner to cool down and settle for 5 minutes.
Spread a kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use a jar lifter to lift jars carefully from canner and place on the towel. You should hear the satisfactory "ping" of the jar lids sealing. Allow the jars to cool for 12-24 hours.
After the jars cool, 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 few weeks.
Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 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.