Canning apple juice is a great beginner canning recipe and is fast and easy. This recipe shares a step by step tutorial for the steam canning OR traditional water bath canning process. Read on for the canning apple juice recipe!
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After you’ve pressed your apple juice, canning it is simple.
Want to learn how to press your own apple juice from apples? Read this post!
Canning apple juice is ideal for beginners because there’s almost zero cooking (you just bring the apple juice to a boil (just barely!) and you ladle them into jars and process (don’t worry- step by step tutorial below)
You can add cinnamon if you want, a little maple syrup (my favorite) or honey if the apples happen to be really tart and you want a little sweetener, but plain old apple juice is delicious and easy all on its own.
You can process in a traditional water bath (like grandma would have) or in a much faster more modern steam canner. I almost exclusively use my steam canner because they come to a boil and are thus ready to can anything in about 5 minutes, as opposed to a traditional water bath that takes about 25 minutes to be ready.
Read more about the difference between steam canners and water bath canners here.
Canning Apple Juice Recipe
16 cups of apple juice
Optional add-ins include:
Cinnamon essential oil (about 5 drops per 16 cups juice should suffice) or 1 cinnamon stick OR 2-3 teaspoons ground cinnamon
Maple syrup as a sweetener (this is my favorite- add up to 1 cup of maple if desired)
Honey as a sweetener – add up to 1 cup if desired
Lemon juice – to brighten flavors only- up to 1 cup if desired (this can be bottled or fresh)
How to Can Apple Juice
Download the free canning equipment checklist here and if you’re excited to learn more about canning, jump into the Free Canning Basics course here!
1. Prepare your water bath canning pot or your steam canner. Fill the water bath canning pot with water, add 8-pint jars, and bring to a boil OR fill the steam canner to fill line and turn on low with the 8-pint jars on the rack and the lids and rings nearby on a towel-covered countertop.
2. Combine juice and optional add-ins and bring to a boil in the preserving pan (a heavy-bottomed, wide pan).
3. Ladle into jars one at a time, maintain ½ inch headspace, and apply lids and rings, and either submerge into the boiling water of the boiling water bath with a jar lifter OR set gently on the rack of the steam canner.
6. Process for 10 minutes PLUS 5 minutes for every 1000 ft above sea level. Remove from heat, rest jars carefully on towel covered countertop. Label cooled jars and store for up to 1 year.
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