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.