Homemade Apple Juice


Preserving Method: Water Bath Canning

  1. COMBINE apples and water in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are tender.
  2. TRANSFER apples and juice, working in batches, to a strainer lined with several layers of cheesecloth. Let drip, undisturbed, for at least 2 hours.
  3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  4. HEAT apple juice to 190°F in a clean large saucepan over medium-high heat.
  5. LADLE hot juice to hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Homemade Apple Juice - Ball® Recipes is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Love this recipe! I made apple juice yesterday. I left the skins on the apples so the juice has a pink color. It is so easy to make. It taste so good. I used the pulp for apple sauce. Thanks for the recipe.
Date published: 2017-10-23
Rated 5 out of 5 by from Fantastic Apple Juice I just finished making this juice. I used Macintoch apple's. I followed the recipe as it is written. I should think that you could add sugar if the juice isn't sweet enough though I didn't. After all of the juice drained from the hanging apples I put the apple remains in a food mill and had applesauce. The chickens ate the little that was left in the food mill. Everything from the apples was used and all enjoyed .I gave a taste test to my adult daughter, her grown son and to her 5 yr. old son. The juice got a thumbs up from all of them. This recipe was easy enough and I will definitely be making it again.
Date published: 2016-01-30
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