How to Can Homemade Apple Juice that is Clear
*Are you searching to learn how to can homemade apple juice that is clear? If so, read on. This simple step by step process is a recipe I learned from my Mother-in-Law.
How to Can Apple Juice that is Clear
Supplies Needed:
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Wide mouth Canning jars, lids, and rings
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Sharp knife
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Large bowl
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Large stock pot
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Canning tongs
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Cheesecloth
Step by Step Instructions for How to make Apple Juice
This method works for any amount of apples that you are working with. You will just need to adjust the amount of jars and containers needed to accomodate your specific batch size.
Step 1.Chop apples into 4-6 pieces each and place in a large container(s).
Step 2. Pour boiling water over the apples until they are almost completely covered. Cover the container and let them sit at room temperature for 24-36 hours. (We have found that even up to 48 hours works fine, too.)
( The amazing science of this method is that the boiling water pushes the juice out of the apples and then absorbs into them. If you take a tiny taste of the apples after the alloted time, it will just taste like water!)
Step 3. When you are ready to can the juice, get your supplies all ready:
- Washed and sterilized jars
- Canning jar lids and seals
- tongs & hot pads
- Big pots
Step 4. Drain the juice from the chopped apples. We first used a strainer to scoop out the large chunks.
Then we poured the juice through a cheesecloth into a pot to catch any extra bits.
{We ended up folding the cheesecloth in half and straining again since this was such a large mesh.}
Step 5. Once the juice is all strained, place the pot(s) on the stove and add sugar to taste.
This is a completely “to taste” scenario based on the type of apples and how sweet you like it. I start with a little and add more if needed.
Step 6. Bring the juice to a boil in order to make the the sugar dissolve. (Then taste to see if you need to add more sugar.)
Step 7. Pour hot juice into sterilized jars.
Step 8. Place a hot lid (that has been in boiling water) onto the jar and secure tightly with the jar ring.
At this point many people recommend doing a “hot water bath” method for canning. Although it isn’t the method I used, please note that it is highly recommended. Here is a great video on canning and how to do a hot water bath:
Step 9.Wait until they cool and listen for the “pop” of the jars sealing.
Step 10. Store in a cool, dry place.
Pat yourself on the back, get yourself and cold drink, and put your feet up. You did it!! Yeah!:)
How I learned to make this homemade apple juice
My mom was a canner. Summertime for her was working in the garden ~ picking beans, cucumbers, corn, peas, & tomatoes. Then she would cut, shell, snap, and blanch until things were ready for canning jars and boiling water baths.
I must say, I did my share of helping (reluctantly, if I’m honest) in those days, but I didn’t grow up to be a virtuous canning woman.
In fact, I might of at one time threw out a whole baby bathtub full of picked beans because I just didn’t have the energy to process them…
I know. Scandelous!!
But, over the years I’ve gingerly dipped my toes into the world of canning. Blackberry jam is my favorite. And, when our son from Alberta was here a few weeks ago, he reminded me of the apple juice we did a few times.
He wanted to take some back to his friends, so he did almost all the work, and we helped at the end and took pictures of the process!
My mother-in-law taught me amazing apple juice recipe. It’s relatively simple, and I love how it turns out pure and clear.
Other canning recipes and resources
- Canning jam :Supplies you’ll need
- Canning recipes perfect for beginners
- You might want to try some blackberry jam (no pectin required…), too!
More Apple Recipes:
- If you have an air fryer, you’ll love these air fryer apple fries!
- Easy apple crisp is a super quick dessert recipe thanks to the convenience of canned apple pie filling!
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Oh my stars. I’m totally doing this.
I have to try this! I have so many apples this year!
How many apples does this take to make a batch roughly please?
Did I miss where you said how many/how many cups of apples to use? Thank you!
We did it and it turned out delicious!
What is the apples to water ratio that you use?
I didn’t see how many apples she used or anything like that so I’m interested in knowing the answer to this.
As she said: : Pour water over apples until ALMOST COVERED” You don’t want them floating
How many apples?
What do you do with the apples after you strain the ?
I also need to know quantities!
Wondering why no hot water bath?
The recipe I used didn’t call for a hot water bath. I’m not sure why? ~ But I’m sure it wouldn’t hurt if you wanted to do it.
All fruits require hot bath. It is dangerous not to.
Mom didn’t use a hot water bath at all because she just didn’t want to;) She sterilized jars and lids and just did it that way. I have learned since that this is not recommended for most foods. The hot water bath method is much safer.
Regarding quantities, use enough boiling water to just barely cover the cut up apples. The amounts will vary depending on how many apples you use.
Sounds like a great method for getting the juice…..but now how do you use that juice in making jelly? I have no idea how much sugar to add to the already sweetened juice etc. Do you have a basic recipe for that? Thanks so much.
instead of adding the sugar to the juice, measure out the required liquid for jelly in a separate container, then add the sugar that the jelly recipe calls for
Just boil it until it reaches 220 degrees and it’s done.
What’s a good apple to use for this?
what type of apples is best. I tried and maybe I didn’t wait long enough or maybe I used wrong kind of apple but the juice was weak almost no apple flavor.
i have a question ?
wont the juice get bad keeping in room temperature for 24 hours , why not refrigerate for 24 hrs.
I highly recommend waterbath canning this recipe. I know it’s a pain but it really would be the only way to ensure a safe product.
What a fabulous way of getting apple juice. I have used this recipe and it is brilliant. Lovely taste and it is clear as. Thank you for sharing this with the world.
Please can anyone show me or tell me what preservatives I can use to make it last longer ? Please help me Please
does this method work for other types of fruit, for example pears?
When you cover the apples/ boiling water, do you snap on the lid of bowl or just cover with a tea towel ?
What do you do with the remaining apples? Can you make anything with them?
Basically this is an apple simple syrup, sugar water, apples. I would assume that if you do a 1:1 apple liquid to sugar and use the hot method that this would last 1.minth in the fridge. If you have 2 parts sugar to 1 part water then it will be good for 6 months. Add a tablespoon of vodka and it should triple the shelf life. In my experience.
Depending on where you live, and your own personal taste, there are many varieties of apple suitable for juicing. Do a little research to find an apple which produces a good, sweet juice.
Thank you for this lovely post, I love people share their new recipe with others and inspire them to eat healthy foods.
You are leaving too much headspace. It is to be 1/4# for juices, and you must water bath.. Apple juice is 20 minutes, but needs to be adjusted for altitude.
Why not make green apple jelly with juice??? I do not like mint or pepper jelly, but would love a green apple jelly, by adding a few drops of green color it would be so pretty!! Can you use this to make low sugar jelly??
I just finished making this clear apple juice for the 1st time! I used Harleson apples and needed to add about 1 cup of sugar to taste.
I poured hot boiling water over the top of chopped apples that half filled my 6 gallon crock. I used a trick I learned from my grandmother and mother for how to keep the apples below the surface of the water by using a quart jar of hot water placed on top of a corningware plate. I then placed a flour sack towel over the opening and put it in an out of way spot on my main floor.
About 48 hours later, I begin to process the juice which did not disappoint! I ended up with about 15 pints of clear apple juice with nearly half self-sealed prior to getting into the water bath system. I had the same thing happen while processing my apple butter earlier in the week.Hot jars, hot product and hot seals will do the natural thing as it cools!
I was excited to try this as I’ve never had enough apples in one growing season to venture out from the normal canning of pie filling, apple butter, and applesauce.
Very simple and refreshing recipe.
How do I make this juice into jelly? Also, I have alot of apples and will use 5 gal buckets to steep the apples, but will the buckets retain enough heat? If not what do I do to help this?
Can I leave the skins on if its red apples? Or should I peel? Do I take out the cores?
Do I need to worry about apples browning, or is that ok?
My son and I made the juice! Waited 48 hrs (36 hrs wasn’t enough) Added cup and a half sugar. I used red apples from our tree. Didn’t peel, took out cores and bad spots off apples. Apple Juice is tinted pink, but clear and delicious! Success! Thank you.
Can I freeze this instead of canning it?