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Canning Apple Cider

Capture the essence of autumn with homemade apple cider, preserved in jars for year-round enjoyment.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 quarts
Course: Beverage, Preserving
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 quarts Fresh Pressed Apple Cider Use high-quality apples for best flavor.
  • 1 Tbsp Bottled Lemon Juice Use ½ Tbsp per pint jar.

Method
 

Preparation
  1. Press the apples using a cider press to extract the juice.
  2. Refrigerate the juice for 24 to 48 hours to allow sediment to settle.
  3. Ladle the clear juice into a large stainless steel saucepan, discarding the sediment.
  4. Prepare your canner, jars, and lids. Preheat the canner for hot packing at 180 to 190°F (82 to 88°C).
Cooking
  1. Heat the apple juice in the saucepan over medium-high heat to 190°F (88°C) without boiling.
  2. Maintain that temperature for 5 minutes, then turn off the heat.
  3. Measure 1 Tbsp of bottled lemon juice into each quart jar.
  4. Ladle the hot juice into hot jars, leaving a 1/4 inch headspace. Wipe the rims clean, center the lids, and screw down the bands to fingertip-tight.
  5. Process the jars in a boiling water canner for 10 minutes, adjusting for altitude.
  6. After processing, let the jars sit for 5 minutes before removing them to prevent siphoning.
  7. Cool the jars completely on a towel or rack.

Notes

Store sealed jars in a cool, dark place for up to a year. Enjoy chilled or warm with mulling spices or a splash of rum. Always check for spoilage before consuming.