Last month, I shared about canning applesauce. I used some really sweet “juicing grade” Fuji apples from Azure Standard. As I pureed them in my Kitchen Aid Food Mill, I decided that since they had produced so much juice while they simmered, I would can the juice instead of adding the juice to the applesauce. I was going to process it but my husband discovered the juice before I could and convinced me to just put it in the fridge. 🙂
Really though, as we approach apple season in a few months be prepared to can some of that juice instead of adding it to your applesauce. You might not get a lot but if you have already sweet apples, it will be so flavorful!
What you need to do…
First, follow the canning apple sauce process. Make sure you add enough water to keep them from burning (don’t ask how I know lol). Once you’re ready to start pureeing through the food mill for applesauce, use a slotted spoon to remove the apples from the pot. Save all that water (now juice) in that is in the pot. As you do the process for applesauce, if you notice the sauce is extra runny, go ahead and strain it a little. You’ll want to use a fine mesh strainer or something similar. Your end result should be a smooth apple juice.
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Now take your juice and return it to the pot. Bring the juice to a simmer. It doesn’t need to cook any longer but you want the juice hot as you ladle it into your jars. Ladle the juice, leaving 1/4″ head-space. Place your lid and ring on and tighten. Place in your water bath canner and cover with 1-2 inches of water. Bring to a boil and process for 10 minutes. Remove from canner and allow your jars to cool. Make sure your lids are sealed before storing. That’s it! Enjoy. 🙂
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Becky Turner says