There is nothing better than homemade apple juice. Trust me, once you try it you will never go back to the sugar ridden store bought stuff.
It is super easy to make and only consists of apples and water. That’s it.
Feel free to half the recipe (i did!) or even double it if you really love apple juice.
I’ll give you a quick run down of how to make this delicious juice.
First, get your apples, core them and give them a chop. If you’re looking to save a little bit of time then I highly advise you invest in one of these bad boys. It’s not essential, obviously, but it makes life a whole lot easier.
Once you’ve got all your apples cored and cut up chuck them in a big pot. When I say a big pot, I mean a big pot.
As you can see from my picture I got myself a big pot and still only fit half of my apples into it!
I didn’t overfill it for photography effect, I simply didn’t realise how much 6kg of apples were.
Once you’ve cut your apples up and put them into a pot, add your water, turn on the heat and give it all a good stir. Then sit back and watch the magic happen.
You’re going to want to cook your apples until they are nice and tender.
Then line a strainer with some cheesecloth, fill it up with your apples and let it strain.
A nice little tip if you haven’t made apple juice before, be patient with this stage, you will need to do it in batches, unless of course you have one giant strainer. Don’t try to squeeze the liquid through the cheesecloth, you’ll end up with bits of apple puree in your juice and it won’t be completely ‘liquid’.
If you don’t have any cheesecloth, you can use a cotton tea towel or something along those lines. Or of course you can pick yourself up some below, or most stores will have them.
If you are after a clearer juice then at this point you can cover it up and stick it in the fridge for 24 hours.
This will let the sediment settle. You will then be able to carefully pour or ladle the juice off the top without disturbing the sediment at the bottom.
Once you’ve got your juice all you need to do is fill your jars up and can it.
Thats it, super simple and easy.
If you are not sure how to do that then you can give my Water Bath Canning Page a read, it should give you a basic understanding of how to can your juice. Also, it is important to adjust your processing time depending on your altitude.
If you’re not sure how to adjust your processing time based on your altitude then check out my tutorial on altitude and home canning before you give this recipe a go. If you live below 1000 feet above sea level then you don’t need to adjust your altitude and you can simply use the processing times that i give below in my recipe.
This one is pretty simple really I mean its apple juice, everyone knows how to drink apple juice!
On a hot summers day serve it over ice for a deliciously refreshing drink.
If the weathers cooling down, I love to heat it up with a cinnamon stick and serve it warm. Its both refreshing and warming at the same time!
This is my mums favourite way to drink it, she always insists that I take the time and warm it up slowly in the pot with a cinnamon stick for true indulgence.
Enjoy this delicious homemade apple juice cold over ice on a hot day or heat it up with some cinnamon for a cold night.
Core and chop the apples and place into a large pot.
Add the water to the pot and bring to a boil over medium-high heat.
Once boiling, reduce heat and simmer until the apples are tender, stirring occassionaly.
Depending on how many apples, this will take between 30-60 minutes.
While the apples are cooking, place a large strainer over a pot and line with 3-4 layers of cheesecloth.
Working in batches, place your apple mixture into the strainer lined with cheesecloth and allow to strain undisturbed for at least 2 hours. Try not to squeeze the apples through the cheesecloth as you'll end up with apple puree in your juice.
At this stage if you would like a clearer juice place your juice in the fridge for 24 hours and allow the sediment to settle on the bottom. You can then carefully pour or ladle the juice off while leaving the sediment sitting at the bottom.
Once you have your juice, put it back in a clean pot and heat it to 88C (190F) and keep it at this heat for 5 minutes. Do not let the juice boil.
Prepare your canner, jars and lids. If you don't want to can your juice, place it in a sealed container and pop it into the fridge. It should last 5 days.
Ladle your hot juice into hot jars.
Leave 1/4 inch (0.5cm) headspace.
Wipe rim, center lid on jar, screw band down to fingertip tightness.
Place jars in canner. Ensuring that they are completely covered in water.
Bring to boil and process for 10 minutes. Remove canner lid and allow jars to sit for a further 5 minutes. Remove jars, allow to sit undisturbed for 24 hours. Wash, label and store.
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