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Homemade Apple Juice From Apple Scraps

Learn how to make homemade apple juice made from scraps that tastes better than the store bought kind!
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Equipment

  • Apple peeler
  • Canner kit & water bath canner
  • Mason jars
  • Lids & bands
  • Stock Pot
  • Funnel

Ingredients

  • 14 lbs of apples or apple discards
  • 1 cup sugar
  • 5 cups water water from boiled apples
  • 3 tbsp lemon juice bottled

Instructions

  1. Boil water: If you aren’t using the water from a previous apple recipe, start by boiling water in a large pot.
  2. Prepare the apple scraps: Set smaller stock pots or crockpot inserts on your table and fill them 3/4 of the way with the apple cores and peels.
  3. Add hot water: Once finished with the boiled water from making applesauce, carefully pour the water into the pots until the apple scraps are just covered with water. Cover the pots with lids and let them sit for 2-3 hours.
  4. Add more hot water: After the mixture has sat for about an hour, add 2-5 cups of hot water to each pot and stir. Let it sit for another hour or so.
  5. Strain the juice: Strain the contents of all the pots into a large stock pot using a strainer lined with cheesecloth to keep the apple pulp out.
  6. Boil and sweeten: Bring the strained juice to a boil. Add sugar to taste and stir until the sugar dissolves. Continue boiling for 20-30 minutes.
  7. Prepare the water bath canner: While the juice is boiling, get your water bath canner ready.
  8. Optional step for clear juice: If you prefer clear apple juice, let the hot juice cool completely. Place the large pot in the fridge to allow the apple sediment to settle at the bottom. After 24 hours, reheat the juice on the stovetop without stirring. Carefully ladle the juice into canning jars, being careful not to disturb the sediment.
  9. Prepare the jars: Wash your canning jars, lids, bands, and tools in hot soapy water, then rinse well. Set aside to air dry on a clean kitchen towel.
  10. Heat the jars: Place your glass jars in the water bath canner. Bring the water to a simmer (180°F) for 10 minutes, and keep the jars hot until you are ready to fill them.
  11. Fill the jars with juice: Lay a kitchen towel on the counter. Use your jar lifter to remove the hot jars from the canner, drain, and place them on the towel. Keep the remaining jars in the canner to stay hot. Using a ladle and funnel, add the apple juice to the warm jars, leaving a 1/2-inch headspace.
  12. Seal the jars: Wipe the rims of the jars with a clean, damp towel. Center a lid on each jar, and screw on the band until it is fingertip tight. Do not overtighten.
  13. Process the jars: Use the jar lifter to place the filled jars back into the canner. Repeat with the remaining jars, leaving some space between them. Adjust the water level in the canner so that it is at least two inches above the tops of the jars. Cover the canner and bring to a full rolling boil over medium-high heat. Once the water boils, process quart jars for 30 minutes at altitudes less than 6,000 feet. Adjust processing time for your altitude if necessary.
  14. Cool and store: When the processing time is complete, turn off the heat, remove the cover, and let the canner cool down for about 5 minutes. Lay a dry kitchen towel on the counter and carefully remove the jars from the canner, placing them on the towel. Keep the jars upright and don’t tighten the bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool to room temperature.
  15. Check seals and store: After at least 12 hours, check the jar lids for proper sealing by pressing on the center of the lid. If the lid does not pop up, the jar is sealed. If the lid pops up and down, the jar did not seal properly; refrigerate the juice and use it within a week. Remove the bands, wash the jars with warm soapy water, label, date, and store them in a cool, dark place. Use within 12 to 18 months. Once opened, refrigerate the apple juice and consume it within a week.