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jars of canned apple juice on a table
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5 from 1 vote

Canning Homemade Apple Juice

Homemade apple juice tastes so much better than store-bought juice, and you can preserve it without added stabilizers or sugar. Learn how to make apple juice and home can it for your food storage shelves.
Prep Time2 hrs 20 mins
Cook Time20 mins
Canning Time10 mins
Course: Pantry
Cuisine: American
Keyword: apple juice
Servings: 12 servings
Calories: 58kcal
Author: Grow a Good Life


  • 12 pounds apples stemmed and chopped
  • 4 cups water


Extract the Juice

  • Combine the apples and water 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 the canning jars, lids, and canning tools in warm, soapy water, and rinse well.
  • Place the rack into water bath canner, set the jars in the canner, add water, and boil jars for 10 minutes to sterilize.
  • Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.

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 (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.


This is a safe canning recipe from the Ball Blue Book Guide to Preserving.
Adjustments for altitude: 1,001 - 6000 feet = 15 minutes, Above 6,000 feet = 20 minutes.
This recipe is for pint-sized jars, but you can use half-pints, pints, quarts, or even half-gallon canning jars. Process in a water bath canner for the same amount of time no matter what size jar you use.


Serving: 8ounces | Calories: 58kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Sodium: 4mg | Potassium: 148mg | Fiber: 0.1g | Sugar: 12g | Calcium: 9mg