- Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes)
- 21-1/2 qt. enamel water bath canner
- Funnel, jar lifter, lid lifter, bubble freer spatula
- Ball Blue Book
How to Make Homemade Apple Cider
Making and canning your own
apple cider is easy. In fact, if you are making applesauce, you will
probably have extra juice from cooking the apples! Here's how to
make your own home canned apple cider (some call it apple cider, but it
isn't fermented, so I don't think that really applies), complete instructions in easy steps and
completely illustrated. The apple cider will taste MUCH better than anything
you've ever had from a store, and by selecting the right apples, it will be so
naturally-sweet that you won't need to add any sugar at all.
So, what is the difference between apple cider and apple juice? The Massachusetts Dept of Agriculture tells us that apple cider is raw apple juice that has not undergone filtration to remove coarse particles of pulp or sediment, like apple juice has. In other words, apple cider is simply raw, unfiltered apple juice..
In the commercial cider mill, apples are washed, cut and ground into a mash that is the consistency of applesauce. Layers of the mash are wrapped in cloth, and put into the wooden racks of a press. The hydraulic press squeezes the layers, and presses the juice out, where it is collected and put into refrigerated tanks, which are kept very close to freezing. This juice is bottled, as needed, as apple cider. Of course, there is also fermented cider and hard cider - see this page to make those!
Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Of course, some apple cider is pasteurized, too.
Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention.
Directions for Making Apple Cider
Ingredients and Equipment
Recipe and Directions
Step 1 - Selecting the apples
The most important step! You need apples that are sweet - that will eliminate the need to add any sugar. Most apple cider doesn't have as much natural sweetness or flavor because they use underripe or off-spec apples. You can choose the best apples you can get and make far better apple cider. Don't get me wrong, it is fine to use "seconds", as long as you cut out the bruised spots!
If you can, choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Rome and always use a mixture - never just one type. This year I used 4 bushels of red delicious and one each of Fuji, Yellow Delicious, Gala and Rome. This meant it was so sweet I did not need to add any sugar at all. And the flavor is great! The Fuji's and Gala's give it an aromatic flavor! Honeycrisp and Pink Lady are also excellent, sweet, flavorful apples.
Step 2 - How many apples and where to get them
You can pick your own, or buy them at the grocery store. But for large quantities, you'll find that real* farmer's markets, like the Farmer's Market in Forest Park, Georgia have them at the best prices. In 2004, they were available from late September at $11 to $16 per bushel. 2005 prices have been in the $14 to $20 range at the real farmer's markets, like the Atlanta-Forest park Georgia State Farmer's Market and orchards in the southeast of the U.S.
You'll get about 12 to 20 quarts of apple cider per bushel of apples. Count on 15 or 16 quarts per bushel.
* - not the cutesy, fake farmer's markets that are just warehouse grocery stores that call themselves farmer's markets.
Step 3 - Wash the jars and lids
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot apple cider.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 5 minutes, and use the magnetic "lid lifter wand" to pull them out.
Step 4 -Wash and chop the apples!
I'm sure you can figure out how to wash the apples in plain cold water.
Chopping them is much faster if you use one of those apple corer/segmenters - you just push it down on an apple and it cuts it into segments. Note: You do not peel the apples! You will put the entire apple into the pot to cook.
Step 5 - Cook the Apples
Pretty simple put about 4 inches of water (I used filtered tap water) on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high. When it gets really going, turn it to medium high until the apples are soft through and through.
Hardware stores sell a fruit steamer. I haven't used one yet, but I hear they work well.
NOTE: If you have a electric juicer, you can simply juice the chopped apples, then skip to step 7 to heat the juice to boiling.
Step 6 - Sieve the cooked apples
Now you want to separate the liquid from the pulp, skins, seeds, stems, etc. There are quite a variety of ways to filter the apples.
- I like a natural apple cider, with the natural cloudiness of the fruit particles in it, so I just plop the cooked apples into a large metal or plastic sieve or colander.
- You can also refrigerate the juice for 24 to 48 hours and then Decant it (without mixing, carefully pour off clear liquid and discard sediment).
- A better way if you want filtered apple cider is just to line your sieve or colander with several layers of cheese cloth and let the juice drip through. It could take an hour..
- If you want really clear apple cider (but most people prefer "natural" style with some solids) you can strain the juice through a paper coffee filter place inside a sieve or colander.
- If you want more filtered apple cider, use a jelly bag. Just pour hot prepared fruit pulp into a jelly bag and let it drip. . Do not squeeze the bag.! In my experience this method takes forever.
Note: One of the easiest ways to extract juice is by using a steam juicer available at many hardware and variety stores. If you plan on making a lot of juice or doing this every year, it may be worth buying one. This unique piece of equipment allows you to conveniently extract juice by steaming the fruit which is held in a retaining basket. The juice drops into a reservoir which has a tube outlet for removal. Follow manufacturer's instructions for using steam juicer.
If your goal is to make apple cider, you will still have a lot of apple pulp left, so I'd recommend you make apple sauce from it (see this page)
Step 7 - Heat the apple cider
Put the apple cider into a large pot. If you want, add cinnamon to taste. You should not need to add any sugar.
The apple cider does not need any further cooking; just get it heat it to a low simmering boil and keep it hot until you get enough made to fill the jars you will put into the canner (Canners hold seven jars at once, whether they are quart or pint size)
Step 8 - Fill the jars and process them in the water bath
Fill them to within ¼-inch of the top, wipe any spilled apple cider
of the top, seat the lid and tighten the ring around them. Put them
in the canner and keep them cover with at least 1 or 2 inches of water and
boiling. if you are at sea level (up to 1,000 ft) boil pint or quart jars for 5 minutes
and half gallon jars for 10 min. This assumes you kept the juice
hit until you filled the jars. If you are at an altitude of 1,000
feet or more, see the chart below Recommended process time for
in a boiling-water canner.
Process Time at Altitudes of
Style of Pack
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
Pints or Quarts
Recommended process time for
Step 9 - Remove and cool the jars - Done
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
FAQs and Tips
- Q. Using a Juicer? "I was reading the apple
cider canning instructions and was wondering if I can just juice
the apples with my electric juicer, then bring the juice to a
boil, and can in a boiling water bath. Seems to me this would be
easier even if the liquid separates after canning in the jars.
A. Sure! That's perfectly fine!
Comments and feedback
* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning.
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection.
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Home Canning Kits
This is the same type of standard canner that my grandmother
used to make everything from apple juice to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs,
lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids!
Victorio V250 Food Strainer (the same as the comparable Villaware and Roma models)
With this Food and Vegetable Strainer, you'll be able to prepare more healthy foods, make natural sauces, soups and jams - even your own baby food! The tedious job of peeling and coring is eliminated as the strainer continuously separates the seeds and skins from the juices and pulp with just a turn of the handle. The highly polished body contains no paint or coatings that can chip or peel off, is easy to clean, and stands 19-in. high with the attached hopper. Click at left for more information, images accessories or to order.
Deluxe Food Strainer & Sauce Maker
With the Deluxe Food Strainer/Sauce Maker, you can make creamy apple sauce and smooth tomato sauce without having to peel and core! This multi-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/apple screen with easy twist on design and instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/Apple Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note
Lids, Rings, Jars, mixes, pectin, etc.
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