Make and Can Apple Juice Without a Steam Juicer
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies & disclaimers if you're interested. I will only link products I use and personally recommend. Thank you for your support, friends!
It’s getting to be the time where apples will be in abundance here in Ohio and I wanted to share how I make (and can) my own apple juice without using a steam juicer. Obviously, if you own a steam juicer or have one you can borrow, use that! I just haven’t invested in one yet and I’m not sure I will because I don’t want to store it because we really aren’t juice drinking people if I’m being honest. So making a couple batches every few years of different juices the lazy canner way isn’t out of line for me since it takes me a while to use it. This method involves apples, a large stock pot, and a bit of patience. I like to use apples that are wonky and hard to peel or ones that are going soft in storage after the winter. Use this juice for drinking, use in recipes (I have several canning recipes that use apple juice), apple jelly, or whatever you want. Since apples are a high acid fruit, this recipe is safe for water bath canning.
Equipment You Might Want:
- Large stock pot
- Potato masher
- Cheese cloth
- Fine mesh strainer
- Canning jars
- Canning lids & screw bands
- Jar Funnel
- Jar Lifter
- Steam Canner
- Water bath Canning Pot
Ingredients:
- 12 pounds of apples, variety of your choice
- 1 quart water
- honey or sugar, to taste
Let’s make some apple juice!
Step 1: Prep
Start by washing apples in cool water, rinse well and set aside.
I do not peel my apples because I make apple juice with apples I have harvested and grown myself so I know there’s nothing on the trees but bug dust and dirt.
You can add the whole apple to your stock pot if space allows (which is what I do because I can’t be bothered to create more dishes for me to wash) or cut them into halves or quarters. I know folks are gonna be like OMG YOU’RE GONNA UNALIVE FROM CYANIDE POISON FROM SEEDS, and if you’re one of those people, leave. Now. I can’t. Do you know how many seeds you would have to eat for it to even do that.
If you’re paranoid over that, remove each apple core and peel them if you want.
Add 1 quart of water to the stock pot.
Step 2: Cook
Place stock pot over medium heat and bring mixture to a simmer. Stir often to prevent burning. Continue simmering until apples have softened enough that you can smash them with a potato masher or something similar to release the juices.
Continue simmering the apples for about 15 more minutes.
Remove from heat and allow to cool slightly.
Step 3: Strain
Strain mixture through a cheese cloth lined strainer into a large pot.
Allow to drip for a few hours to let all the juice drain through.
Resist squeezing or pressing the apple mixture as that will make the juice cloudy. If you don’t care about that, squeeze away.
After dripping and the apple mash appears dry and drained, return the juice to a stock pot. Be sure a give the leftover apple mush to your chickens or run the guts through a food mill or strainer to remove the seeds and skins and make applesauce or apple butter!
Step 4: Canning
Heat juice over medium high heat. Taste and add any honey or sugar to sweeten as you prefer. You don’t have to add any if you don’t want it.
Bring juice to a boil.
Ladle hot juice into prepared pint or quart jars to 1/2 inch headspace.
Wipe jar rims and add lids and secure with a screw band.
Process pint or quart jars in a boiling water bath canner or steam canner for 10 minutes, adjusting time for elevation if needed.
Once processing time is complete, shut off heat and remove jars to cool on a heat proof surface lined with a towel for 18-24 hours undisturbed.
Step 5: Storage
After cooling, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Room temperature is fine as long as jars are not exposed to extreme temperatures.
Any unsealed jars may be reprocessed.
Shelf life is ’til you use it. Aim to rotate canned goods out every 2 years for maximum palatability and nutritional benefit, but they will last far longer if need be.
Equipment
- Large Stock Pot
- Potato masher
- Cheese cloth
- Canning jars
- Canning lids & screw bands
- jar lifter
Ingredients
- 12 pounds of apples variety of your choice
- 1 quart water
- honey or sugar to taste
Instructions
- Start by washing apples in cool water, rinse well and set aside.
- You can add the whole apple to your stock pot if space allows (which is what I do because I can't be bothered to create more dishes for me to wash) or cut them into halves or quarters.
- Add apples to a large stock pot along with 1 quart of water.
- Place stock pot over medium heat and bring mixture to a simmer. Stir often to prevent burning. Continue simmering until apples have softened enough that you can smash them with a potato masher or something similar to release the juices.
- Continue simmering the apples for about 15 more minutes.
- Remove from heat and allow to cool slightly.
- Strain mixture through a cheese cloth lined strainer into a large pot.
- Allow to drip for a few hours to let all the juice drain through.
- Resist squeezing or pressing the apple mixture as that will make the juice cloudy. If you don't care about that, squeeze away.
- After dripping and the apple mash appears dry and drained, return the juice to a stock pot. (see Notes)
- Heat juice over medium high heat. Taste and add any honey or sugar to sweeten as you prefer. You don't have to add any if you don't want it.
- Bring juice to a boil.
- Ladle hot juice into prepared pint or quart jars to 1/2 inch headspace.
- Wipe jar rims and add lids and secure with a screw band.
- Process pint or quart jars in a boiling water bath canner or steam canner for 10 minutes, adjusting time for elevation if needed.
- Once processing time is complete, shut off heat and remove jars to cool on a heat proof surface lined with a towel for 18-24 hours undisturbed.
- After cooling, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Room temperature is fine as long as jars are not exposed to extreme temperatures. Any unsealed jars may be reprocessed. Shelf life is 'til you use it. Aim to rotate canned goods out every 2 years for maximum palatability and nutritional benefit, but they will last far longer if need be.
I tried the recipe but I’m barely getting two quarts of juice out of my apple mush, and it’s not nearly the color of yours. Did I read right to only add a quart of water? I’ve made hand squeezed cider before but this method sounded far less painful lol, hoping to figure it out!
In my experience, I get about 1 quart of juice from 3-4 pounds of apples. Yes, I add 1 quart of water and basically use it to steam the apples til I can smash them. I have found that certain varieties make a darker juice than others. Let me know if I can help with anything else :)