• Food safety home
• Preserving and preparing
  • Canning
  • Freezing
  • Drying
  • Pickling
  • Safe meals
  • Storage
  • Jams and jellies
  • Fruits
  • Vegetables and herbs
  • Tomatoes and salsa
  • Meat and fish
  • Eggs and dairy
• Sanitation and illness
• Food safety courses
• For food entrepreneurs
• For foodservice industry
• For food processors
• About the food safety program
• Food safety team
• Contact food safety

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

Fruits

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.

Procedure

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

• Boiling-water bath
• Pints or Quarts – 10 minutes
• Half-gallons – 15 minutes

Related Resources

• Canning Sliced Apples
• Canning Spiced Apple Rings
• Canning Spiced Crab Apples
• Canning Apple Butter
• Canning Apple Pie Filling
• Canning Applesauce
• Make and Freeze Homemade Applesauce
• Making Apple Juice or Cider

Reviewed by Deb Botzek-Linn 2015