Apple Juice

My apple juice won a blue ribbon at the 2011 Tillamook County Fair.  It also won a blue ribbon at the 2012 Tillamook County Fair.

Apple Juice
Before you start, place lids in saucepan, cover with water, place on stovetop and turn on low.  You want your lids hot - but not boiling.

Start by making sure your apples are washed.  Yes it is a tedious process but you won't want any dirt on the outside of your apples. Trust me.

Quarter your apples.  Seeds and stems do not need to be removed.  (This is a plus!)

I use a juicer for this next part.  A juicer looks like this:

The bottom portion is filled with water.  The top portion is where the quartered apples will go.  I fill mine all the way up to the top and put the lid on.  The middle portion collects the "juice" that is steamed out of the fruit and comes out the clear tube that you see.  I always put a very large stockpot on a stool and place it directly under the clear tube - taking off the metal stopper.   This way the juice can come out when it's ready.  I will stop the juicer tutorial at this point because this recipe only calls for making apple juice.  The soft apples remaining at the top will be used for making applesauce.

Your juice that has come out of the juicer is now ready for canning.  Fill your clean jars to within 1/2 inch headspace.  Wipe the rims.  Place hot lids on and screw on bands.  Process in boiling water bath for 5 minutes for BOTH pints and quarts.  Make sure your water covers the tops of your jars.  Start the timer when the water is boiling.

When your jars have cooled off - the next day remove bands and wash both bands and jars.  Label.  Now you have your own apple juice to either drink hot with some cinnamon added, cold after refrigeration, or for baking if a recipe calls for apple juice.  And you did it yourself!  Congratulations!