Apple Cider for Canning

Fall is in the air and apples and pumpkins are starting to show up in the stores and the farmers market and I have been on the lookout for the gallon jugs of apple cider to arrive so I can put up plenty for my dried apple pies that I make and have extra for drinking as cider is one of those yearly delites that does not last long but tastes so good hot or cold. The regular apple cider is now in and my favorite cider from the Honey Crisp apples will be in around Thanksgiving, so I can have both kinds in my pantry.

The first 8 pint jars of apple cider for 2011

This “recipe” is not really a recipe as the cider is already made when I purchase it, but I located this in my canning book “Preserving the Harvest” by Carol W Costenbader.

Easy Autumn Apple Cider

recipe from Preserving the Harvest by Carol W Costenbader


Purchase cider fresh from the mill during apple season, if you are lucky and live near the apple orchards. I purchase one gallon jugs to process. You can strain the cider through a dampened jelly bag if you want to remove the apple sediment so the cider will not be cloudy. I prefer the cider with the apple sediment and do not care if the cider is cloudy, I think too much flavor is taken out when strained so I just proceed with the rest of the recipe.

1. Prepare the canner, jars and lids.

2. 1 gallon of cider will give you 4 quarts or 8 pints , so you can plan accordingly.

3. In a large kettle, bring cider to a slow simmer but not a hard boil.

4. Pour into hot, clean jars, leaving 1/2-inch headspace.

5.Cap,seal and process in boiling-water bath canner for 30 minutes. Adjust for altitude if necessary.

6. Once time is up. Turn off heat, remove lid from canner and wait 10 minutes before removing jars from canner.

7. Remove jars from canner after the 10 minutes and let cool in draft-free location for 24 hours. Check that all jars have sealed, remove rings, wash jars, label and store in pantry. Use any unsealed jars of cider within 3 days.

Verdict: My first eight pint jars are now ready for the pantry!

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One Response to Apple Cider for Canning

  1. James Young says: 20 September 2014 Apple Juice
    Fifteen pounds of various apples were purchased and made into 14 liters of juice.The apples were washed, cut into quarters, about 12 liters of water added, and cooked until soft, beat into a slurry with a hand blender. The slurry was strained in a food mill then placed in liter jars. The jars were pressure canned at 15 PSI for 15 minutes for storage. There is little residue from the straining, which was discarded.Pictures depict the process.

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