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.