Making and Canning Apple Juice You Could also Freeze

The darker Color was juice from raw apples and the lighter color was juice from the peels and juice left over from when I made apple sauce, the lighter colored is also thicker but we use this for smoothies so I did not strain it to get it really smooth.

So when I was making apple sauce I did not want to throw out the cores and peels and parts that would not go through the food mill. So I saved them and made apple juice. I did this two different ways. First I juiced then cooked (dark color) and I also used the cooked scraps and juice it (light color).

Making and Canning Apple Juice You Could also Freeze

By September 14, 2012

Now this is very different juice than what most of us get at the store, but I get unfiltered not from concentrated juice anyway so my family is use to a darker juice to start with. But if we had an emergency or just don't want to run to the store for more I will be glad to have this on hand.

I also wanted juice these to get as much as I could from these free apples and since I make 3-5 smoothies a day for my family of 3, I thought this would be a great use for this juice. You could also freeze the juice but I have more shelf space than I do freezer space. If I were to do this again when making apple sauce I would just cook the whole apple first then use the scraps and not worry about juicing the cores etc while they are raw.

  • Prep Time : 15 minutes
  • Cook Time : 60 minutes

Ingredients

Instructions

Juicing RAW apples and canning juice (Darker Juice)

  • I took the cores and tops of the apples when I was making apple sauce. Then ran them through my electric juicer, I ended up with about 8 cups of juice.
  • I added 2 cups of water.
  • 1/4 cup lemon juice and brought to just below a boil on the stove.
  • Once hot I ladled into hot sterilized jars and then processed in a water bath for 10 minutes.

Juicing COOKED  apples and canning juice (Lighter Juice)

  • Once I cooked my apples for about 20 minutes when making applesauce I worked them through the food mill. The parts of the apples that would not go through the mill I then ran through my electric juicer. Since I had already added lemon juice to the apples I added nothing else to the juice.
  • At this point if you were wanting a really smooth juice you would want to run it through a cheese cloth but for what I needed it for that was not necessary.
  • Then I warmed the juice back up to just below a boil and ladled into hot sterilized jars and then processed in a water bath for 10 minutes.
Print

Print Friendly
facebooktwittergoogle_plusmail
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Leave a Reply