Apple Juice
Apple Juice
Instructions
Preparation:
- After juicing your applesrefrigerate your juice for 24 to 48 hours.
Cooking:
- Without mixing,carefully pour off clear liquid and discard sediment.
- Strain clear liquidthrough a paper coffee filter or damp cheesecloth.
- Heat quickly, stirringoccasionally till juice begins to boil.
Processing:
- Fill into sterile pint, quart,or half gallon jars leaving 1/4" headspace. Wiperims, and add hot lids and rings.
- Place the jars in the water bath makingsure that the water covers each of the jars by 1 to 2 inches. Add hot water tothe canner if it doesn't measure up.
- Cover the pot and turn up the heat underthe canner and wait for the water to start boiling. Once the water has come toa boil start your timer for 5 minutes for pints and quarts and 10minutes for half gallons.
- When complete turn off the heat and remove the cover andlet the jars sit for another few minutes.
- Remove the jars and place them backon the dishtowel in a place that they will sit overnight to cool. Do not touchor move them till the next morning.
Notes
A good apple juice is usually made from using avariety of apples.