Table of Content
Pour into sterilized KERR Jars to within 1/2 inch of top of jar. Emma, Yes, you can juice the apples using a Vitamix. First, cut out the cores to remove the seeds and cut the apples into pieces to fit. Then, while working in batches, place the cored apples and water into the Vitamix. Cover and start blending on low, then increase to high and blend for about a minute. Transfer the puree to a jelly bag or cheesecloth and strain.
Bring to a boil, reduce heat, and simmer 5 minutes. Wipe top of the jar rim with a damp clean paper towel. Wash counter tops and prep sinks with hot soapy water. We’ve still got a whole tree of late-ripening apples to press, and I’m going to use low temp on those this year. If you want, you can use store bought cider. It’s a good way to ensure you have a supply of the preservative free stuff in mid winter.
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Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. If the lid flexes up and down, it did not seal.
It’s easy enough to turn off the heat for 5 minutes before removing the jars, especially if you’re only doing one batch. After the jar is filled, wipe the rim with a clean towel and apply a 2 part canning lid. Tighten to finger tight, and then use a jar lifter to place the jar into a water bath canner. For every 2 kg (5 lbs / 16 cups ) of drained apple slices in the pot, add ½ litre (2 cups / 1 US pint) of water. Bring to a boil, then start timing and let it boil for 5 minutes.
Grape Juice
Watch it as it cooks and add a bit back in if it looks like they will need it. Then just continue cooking and whisk until it is the texture of apple butter. You could add in cinnamon or other seasonings to taste. Yes, it is safe to can apples in just plain water. I hesitate when I say that because honestly, I think it’s not going to taste very good. When you process them in just water, it’s going to pull the juice out of those apples and into the water.
Or peel and slice and drop them right in the pot with lemon water. A cup of lemon juice in a pot is fine. It doesn’t need to be an exact measurement. Place jars directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Add more boiling water, if needed, so the water level is at least one inch above the jar tops.
How to Can Apples for Pies (aka Apple Pie Filling)
Water bath v pressure canning this one; would I expect any difference in texture after processing? (Received a pressure canner for christmas and yet to try it out!). Pack hot apple slices into half-litre jars or 1 litre jars. So honestly, I don’t think I would ever have gotten around to making apple jelly this year if I’d waited until I had time to make my own juice.
Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. When the jars have been prepared, ladle the hot apple juice into the jars.
Substandard is the quality of canned apple juice that fails to meet the requirements for U.S. After the jars cool for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. Refrigerate the jar and use up within a week. Discard the solids, or you can use the leftover apple puree to make a small batch of homemade applesauce. Simply run the solids through a food strainer or food mill to remove the peels, cores, and seeds. Fresh apple juice also freezes very well.
I generally only have sciphoning problems when I’m canning really thick preserves, like apple pie filling. I need recipes that are based on using canned apple slices–NOT apple pie filling. Can you provide some or direct me to some sites that use canned apple slices–NOT apple pie filling. After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes.
I would recommend reusable lids if this is a concern.
Yes, but personally I’d cook the cider with whole spices on the stove and then remove the whole spices before canning. Depending on how long it’s stored the spices could get too strong if they’re left in there. That said, I know people who just toss a cinnamon stick and allspice berries into each jar at canning time. To my understanding there are different local definitions of what cider is through out different regions.
If desired, add 1 cup of sugar to one gallon of juice. Bring juice to simmering point and pour into clean KERR Jars, to within 1/2 inch of top of jar. Process according to time table, page 8.
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