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My neighbour has an old apple tree that drops fruit faster than anyone can keep up with. She delivers bags overflowing, and before long my kitchen is stacked with boxes of them. Some are perfect, and some have bruises, and all of them need to be used before they turn!
That’s how I started making this juice. I wanted something that I made, something without the artificial flavours and weird aftertaste of the bottles at the grocery store. This canned apple juice does exactly that!
It’s about as simple as canning gets. You core the apples, steam them in a steam juicer until the liquid runs clear, strain it once more for good measure, and can it in a water bath. The sugar is completely optional, I add it right to the jars so its even easier!
If you’re new to canning, this is a perfect beginner project. There’s no pectin to worry about, no setting point to hit, and not much that can go wrong.
But if you want jars on the shelf, this is the one.
What You’ll Need to Make This Juice
You don’t need much. Here’s what to have ready before you start:
- A steam juicer — this is the one tool you really can’t skip for this method. It makes extracting the juice effortless and gives you clearer liquid than a mechanical juicer.
- A water bath canner or large stockpot — it needs to be deep enough that your jars are covered by at least an inch of water.
- A jar lifter and funnel — the jar lifter is the one tool you really can’t skip. The funnel is optional but it makes filling jars so much less messy.
- Quart or pint mason jars with new lids and bands
- A fine mesh sieve or several layers of cheesecloth
Ingredients
This recipe makes approximately 5 to 7 quarts, depending on your steam juicer size and how juicy your apples are.
Recipe Tips
Don’t peel the apples. The skins hold flavour and colour. Just core them to remove the seeds.
Don’t overfill the steam basket. The apples need room for the steam to move through. Two-thirds full is usually the max.
Sugar is optional and I put it right in the jar! That way you can sweeten some and leave others unsweetened. We prefer ours with a little sugar.
Strain it twice if you want clear juice. The steam juicer does most of the work, but a final pass through cheesecloth catches any fine pulp.
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Instructions
- Prep your canner and jars: Fill your water bath canner about halfway with water and start heating it. You want it close to a simmer by the time your juice is ready. Wash your jars in hot soapy water or run them through the dishwasher. Keep them warm until you’re ready to fill, cold jars and hot juice don’t mix well and could crack the jars!
- Prep the apples: Wash your apples well. Core them to remove the seeds and stems, but leave the peels on, they give the juice more flavour and a beautiful colour. Cut them into quarters if they’re large.
- Load the steam juicer: Fill the water reservoir of your steam juicer according to the manufacturer’s directions. Load the cored apples into the steamer basket. Don’t pack them too tight.
- Steam the apples: Put the lid on and heat over medium-high until the juice starts flowing. This usually takes 45 minutes to an hour depending on your juicer and how full it is. The juice will run out through the hose or collect in the top reservoir. Keep an eye on the water level in the base and refill as needed so you don’t scorch the pot. (I’ve done that a few times!)
- Strain the juice: Even though the steam juicer filters as it goes, I like to strain the collected juice one more time through a fine mesh sieve or cheesecloth. This catches any remaining pulp and gives you that clear, golden liquid.
- Add sugar to jars (optional): If you’re sweetening your juice, add about 1/4 cup of sugar to each warm quart jar, or 2 tablespoons per pint. You can adjust this to taste, or skip it entirely.
- Fill the jars: Ladle or pour the hot juice into your warm jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth. Place the lids on and screw the bands on fingertip-tight, snug but not cranked down.
- Process in the water bath: Lower your jars into the canner using the jar lifter. Make sure they’re covered by at least 1 inch of water. Bring to a boil and process for 10 minutes (adjust for altitude if needed, add 5 minutes if you live between 1,001 and 6,000 feet, and 10 minutes above 6,000 feet). When the time is up, turn off the heat and let the jars sit in the water for 5 minutes before lifting them out.
- Cool and check seals: Set the jars on a towel and leave them alone for 12 to 24 hours. You’ll hear the little “ping” as the lids seal, one of my favourite sounds. Once they’re fully cooled, press the centre of each lid. If it doesn’t flex up and down, it’s sealed. Any jars that didn’t seal go in the fridge and get used first.
Storage
Properly sealed jars keep in a cool, dark place for up to 2 years. Once you open a jar, store it in the fridge and use it within 1–2 weeks.
What To Do With Your Apple Juice
We go through it faster than I think we will every year. The obvious choice is pouring it cold over ice. But it’s also wonderful warmed with a cinnamon stick on a cold morning, mixed half and half with sparkling water for a homemade spritzer, or used as the liquid in oatmeal instead of water.
It’s also one of my favourite things to bring back to the neighbour who dropped off the apples in the first place. There’s something about handing someone a jar of juice you made from fruit they grew that feels like the best kind of thank you!!
If you’re swimming in apples right now, I also have a post on how to freeze apples to keep them on hand all year.
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Similar Recipes
Simple Canned Apple Juice with a Steam Juicer
Equipment
- Quart mason jars with lids and bands
- Fine Mesh Sieve or Cheesecloth
Ingredients
- 10–12 lbs apples cored and quartered
- Granulated sugar optional, 1/4 cup per quart
- Water for steam juicer reservoir
Instructions
- Fill your water bath canner halfway with water and begin heating. Wash jars and keep them warm.
- Wash and core the apples. Leave the peels on for extra flavour and colour. Quarter large apples.
- Fill the steam juicer water reservoir according to manufacturer directions. Load cored apples into the steamer basket, filling no more than two-thirds full.
- Cover and steam over medium-high heat until juice flows freely, 45–60 minutes. Monitor water level in the base and refill as needed.
- Strain collected juice through a fine mesh sieve or cheesecloth for the clearest results.
- If sweetening, add sugar directly to each warm jar: about 1/4 cup per quart or 2 tablespoons per pint.
- Pour hot juice into warm jars, leaving 1/4 inch headspace. Wipe rims clean. Apply lids and bands fingertip-tight.
- Lower jars into the canner. Make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes.
- Turn off heat and let jars rest in the water for 5 minutes before removing.
- Set jars on a towel and leave undisturbed for 12–24 hours. Check seals before storing.
Notes
- Do not overfill the steam juicer basket. Steam needs room to circulate.
- Sugar is added to individual jars, not the juice, so each jar can be customised.
- For elevations above 1,000 feet, process for 15 minutes (1,001–6,000 ft) or 20 minutes (above 6,000 ft).
- Unsealed jars should go straight into the fridge and be used within 2 weeks.
Nutrition
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