How to Can Apple Juice

5 from 1 vote

Fresh, all natural apple juice is a must do when processing your apple harvest. Canning apple juice is easy and kids and adults will love it equally.

Course Beverage

Cuisine American

Prep Time 5

Cook Time 10

processing time 10

Total Time 25

Servings cups

Calories 236kcal

Cost $10

Wash apples well. Halve them. Remove core with a paring knife. (You don’t have to core apples if you aren’t using the apple pulp for applesauce)
If you have an apple corer, you can use that to core and the halve them.
Place them in a large Dutch oven. Add a few inches of water to the bottom of the pan. Cover with lid.
Heat on high until water boils. Reduce heat and simmer for 5-10 minutes until they are soft.
Remove apples to a food mill. We use the Kitchenaid with the vegetable strainer attachment.
Reserve the leftover water/ juice.
Remove the skins with your food mill or strainer, or slip the peels off with a paring knife after they cool a bit.
If you don’t have a food mill, mash the apples or process just a few pulses with your food processor.
ine your fine mesh strainer with several layers of cheesecloth.
Pour the juice that was left in the pot in first.
Strain the mash. which is essentially applesauce. Let it strain at least of few hours or overnight.
Heat up the juice until it begins to boil and prepare your jars. Ladle hot juice into hot jars leaving ¼ inch headspace. Wipe rims of the jars clean with damp paper towel. Center lid on jar. Screw on bands fingertip tight.
Process pint jars in a boiling water bath canner for 10 minutes, adjusting for altitude. (See altitude adjustment in recipe below).

Reserve the applesauce by freezing or canning it.

Altitude adjustment

0-1000 feet – 10 minutes

1000-3000 feet – 15 minutes

3000-6000 feet – 20 minutes

above 6000 feet – 25 minutes