Here’s a safe and simple apple cider canning recipe that you can use to preserve fresh apple cider using the water bath method:
Home-Canned Apple Cider (Water Bath Method)
Ingredients:
Fresh, high-quality apple cider (unfiltered juice; no added sugar or preservatives)
Optional: cinnamon sticks, cloves, or orange peel (if you want a spiced version)
Equipment:
Water bath canner
Quart or pint glass canning jars
New lids and clean rings
Jar lifter and funnel
Cheesecloth or strainer (optional, for filtering sediment)
Instructions:
1. Prepare jars and lids:
Wash jars in hot soapy water and rinse well.
Sterilize jars by boiling for 10 minutes or running them through a dishwasher on a hot cycle.
Simmer lids in a small saucepan (do not boil).
2. Heat the cider:
Pour the cider into a large pot.
Heat to at least 160°F but do not boil — this pasteurizes the cider without altering the flavor too much.
Optional: For spiced cider, simmer with a few whole spices for 5–10 minutes, then strain.
3. Fill the jars:
Using a funnel, ladle hot cider into hot jars, leaving ½ inch headspace.
Remove bubbles with a clean utensil.
Wipe rims with a damp paper towel.
Apply lids and screw bands fingertip-tight.
4. Process the jars:
Place jars into a boiling water bath canner, making sure water covers jars by at least 1 inch.
Bring water back to a boil.
Process for 10 minutes (adjust for altitude: +1 minute per 1,000 ft above sea level).
5. Cool and store:
Remove jars carefully and let them cool for 12–24 hours.
Check seals (lids should not flex when pressed).
Label and store in a cool, dark place.
