Drinks & Beveragescreativecanning5.0
Canning Apple Cider
Canning apple cider is my favorite way to preserve fresh-pressed cider, and it’s perfect for a cup of hot mulled cider all winter long. Don't fill up the freezer with cider when you can store it on the pantry shelf instead.
👥 1 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
📝 Preparation Steps
1
Press the apples using a cider press to extract the juice.
2
If desired, refrigerate the juice for 24 to ⏱️ 48 hours to allow sediment to settle. Ladle the clear juice into a large stainless steel saucepan, discarding the sediment.
3
Prepare your canner, jars, and lids. The canner should be preheated for hot pack, and the water should be simmering at around 180 to 190°F (82 to 88°C).
4
Heat the apple juice in the saucepan or stock pot to 190°F (88°C) over medium-high heat, avoiding boiling. Keep it at this temperature for ⏱️ 5 minutes, then turn off the heat.
5
Measure 1 Tbsp of bottled lemon juice into the bottom of each quart jar. (Or ½ Tbsp for pints, or 2 Tbsp for half gallons).
Bottled Lemon Juice
6
Ladle the hot juice into hot jars, leaving a 1/4 inch headspace. Wipe rims, center lids, and screw down bands to fingertip-tight.
7
Process the jars in a boiling water canner for ⏱️ 10 minutes (adjust for altitude as needed; see notes). After processing, remove the lid and let the jars sit for ⏱️ 5 minutes before removing them. This extra time helps prevent siphoning and thermal shock on the jars.
8
Cool the jars completely on a towel or rack and check seals before storing.
Nutrition Facts
calories
109 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
23 g
sodium Content
9 mg
protein Content
0.2 g
carbohydrate Content
27 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.11 g
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