Canning Recipes




Apple Juice
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
24 pounds apples
2 quarts water

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash apples; drain. Remove stem and blossom ends. Chop apples and place
in a large saucepot. Add water and cook until tender, stirring to prevent
sticking. Strain through a damp jelly bag or several layers of
cheesecloth. Heat juice just to a boil.

Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 6 quarts.





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