University of Minnesota Extension
 Menu  Menu

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Apple Juice

Print Email Share


apple juice

Canning Apple Juice

William Schafer

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.


  1. Refrigerate juice for 24 to 48 hours.
  2. Without mixing, carefully pour off clear liquid and discard sediment.
  3. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth.
  4. Heat quickly, stirring occasionally, until juice begins to boil.
  5. Fill immediately into sterile pint or quart jars or fill into clean half-gallon jars, leaving ¼ inch headspace.
  6. Adjust lids and process.

Recommended process

Related Resources

Reviewed by Deb Botzek-Linn 2015

  • © 2016 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy