Go Back
Canning Apple Cider
Print Recipe
No ratings yet

Canning Apple Cider

Canning apple cider is my favorite way to preserve fresh-pressed cider, and it’s perfect for a cup of hot mulled cider all winter long. Don't fill up the freezer with cider when you can store it on the pantry shelf instead.
Prep Time10 minutes
Cook Time10 minutes
Additional Time10 minutes
Total Time10 minutes
Author: Ashley Adamant

Ingredients

  • Fresh Pressed Apple Cider
  • Bottled Lemon Juice

Instructions

  • Press the apples using a cider press to extract the juice.
  • If desired, refrigerate the juice for 24 to 48 hours to allow sediment to settle. Ladle the clear juice into a large stainless steel saucepan, discarding the sediment.
  • Prepare your canner, jars, and lids.  The canner should be preheated for hot pack, and the water should be simmering at around 180 to 190°F (82 to 88°C).
  • Heat the apple juice in the saucepan or stock pot to 190°F (88°C) over medium-high heat, avoiding boiling. Keep it at this temperature for 5 minutes, then turn off the heat.
  • Measure 1 Tbsp of bottled lemon juice into the bottom of each quart jar.  (Or ½ Tbsp for pints, or 2 Tbsp for half gallons).
  • Ladle the hot juice into hot jars, leaving a 1/4 inch headspace. Wipe rims, center lids, and screw down bands to fingertip-tight.
  • Process the jars in a boiling water canner for 10 minutes (adjust for altitude as needed; see notes). After processing, remove the lid and let the jars sit for 5 minutes before removing them. This extra time helps prevent siphoning and thermal shock on the jars.
  • Cool the jars completely on a towel or rack and check seals before storing.

Notes

Yield

For each quart of cider you wish to can, you’ll need the following:
  • 1 quart Fresh Pressed Apple Cider (from about 4 to 5 lbs apples)
  • 1 Tbsp. Bottled Lemon Juice
The actual amount of apples required depends on the variety and how you press them.

Altitude Adjustments

When canning, it’s important to adjust processing times based on your altitude, as water boils at a different temperature at different altitudes. Here are the guidelines for canning apple cider:
  • For 0 to 1,000 Feet in Elevation: Process for 10 minutes for all jar sizes.
  • For 1,001 to 6,000 Feet in Elevation: Process for 10 minutes for quarts and smaller, and 15 minutes for half gallons.
  • Above 6,001 Feet in Elevation: Process for 15 minutes for quarts and smaller, and 20 minutes for half gallons.