Apple Juice
Quality: Good quality apple juice is made from a blend of varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed.
Procedure: Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars, or fill into clean hot half-gallon jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
| Recommend Process Time for Apple Juice in a boiling-water canner | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001 -6,000 ft | Above 6,000 ft | |
| Hot | Pints or Quarts | 5 min | 10 min | 15 min | |
| Half-Gallons | 10 min | 15 min | 20 min | ||
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)