Simple Apple Juice recipe for canning
Our recipe is all about the ease of making apple juice at home using only one ingredient and minimal time commitment. Make sure you pick the juicing apples and follow our step-by-step apple juice recipe for consistent results. Now you are all set to make your own apple juice at home!
Ingredients
- 5 lb. Fuji apples 2.5 kg
- 2 ½ lb. Jonagold apples 1.2 kg
Instructions
Preparing the ingredients for making apple juice:
- Thoroughly wash the apples to remove any dirt or residue. Do not peel the apples. It is best to leave the skins on.
- Remove the cores from the apples. You can use an apple corer or simply cut the apples around the core.
- Slice the apples into smaller pieces for easier processing in the juicer.
- If your apples have blemishes and bruising, you can still use them for juicing. Cut away the blemished or bruised areas, ensuring you remove any damaged or discolored parts. This step helps improve the overall quality of your juice.
Juicing apples and preparing homemade apple juice for canning:
- Use a reliable juicer to extract the juice from the trimmed and cleaned apple pieces. Catch extracted apple juice into a large metal or glass bowl.
- To strain your juice, use a fine metal mesh strainer lined with cheesecloth or unbleached coffee filter. Carefully pour the freshly juiced apples through the strainer. The strainer will catch the pulp, leaving you with a smoother liquid in the container below.
- If you have pulp left in the strainer, you can use the back of a spoon or spatula to press down on the collected pulp. This step can help extract additional juice. Alternatively, you can gently stir the pulp in the strainer to help the liquid pass through.
- Pour the strained apple juice into a large pot. Cover it with a lid and bring it to a boil. Reduce the heat to simmer, allowing the juice to simmer for 15 minutes while keeping the lid on. This step sterilizes the juice, making it suitable for canning. Check on the simmering juice after 5 minutes of cooking and remove any foam and impurities.
- Ensure your Mason jars are sterilized and ready, as you'll need to pour the hot juice immediately into the jars.
- Process the juice using your preferred canning method. Your homemade apple juice is now ready for storage
Notes
The specified quantity of ingredients in this jam recipe should yield enough juice to fill six 16 oz. (500 ml) Mason jars. The final yield may vary based on the juiciness of the apples used.