Canning apple cider


I just received a bag full of apple from someone’s backyard, so here a short little post on what I did with them. We seem to be handed bags of fruit from backyards often, but hey – I’m not complaining 🙂

I have to admit I was feeling a bit lazy to actually make a dish out of these apples, so I juiced them. I didn’t realize how much juice these little things would give me. Fresh juice doesn’t last more than a couple days, so I decided to can them.

Now before you run off, I swear this post is super short and super easy. Even if you’ve never canned before, it’s not that scary! I’ll show you step by step with pictures. Plus once you learn how to can, the possibilities are ENDLESS!! But I do want to say, you have to use mason jars. Any other ones just aren’t reliable. Some, you can’t even check the seal which is a problem.

Start by juicing your apples. If you don’t have a juicer, check out my pomegranate post to see how else to juice stuff!

Once you have the juice, add it to a pot and bring to a boil



Sanitize your jars. You can run it through the dishwasher cycle, or if your facet water runs hot enough, rise it through there for 30 seconds.

Pour the apple juice into the jars. I used a funnel and still got some on the edge. Make sure you wipe it down to ensure a good seal.


Now I understand the USDA has published certified safe ways of home canning. Steaming is not one of them, but I assure you this is how I’ve done it for years, and haven’t had any problems. You can always check the seal after days, weeks, or months. If it was not properly canned, then bacteria would produce pressure and break the seal. 

I recommend giving steam canning a try, because trust me, it is WAY faster and easier. Especially when you can only one or two things at a time like me.

So once you wipe down the rims of the jars, place a NEW lid on a screw the band on – not too tight. 

Please in steamer (or in a pot with a steam basket) and set the timer for 5 minutes. The picture shows 10 because the timer knob is a little broken.


Once it’s done, I just turn it off, take the lid off and let it cool like that over night. With these apple ciders, I almost immediately heard the tops popping and sealing within a few minutes. To check the seal I take the bands off and see if I can lift the jar up by holding it by just the lid. If it is properly sealed, the lid should stay on.

Please note: you can only use this method with food items that have acid. For low acid foods, you will have to use a pressure canner.



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