Apple Juice Recipe

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Apple Juice Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
[ Ralph Waldo Emerson]


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Apple Juice

 

Ingredients

1 no ingredients



 

Preparation

Quality: Good quality apple juice is made from a blend of varieties.
For best results, buy fresh juice from a local cider maker within 24
hours after it has been pressed.

Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
carefully pour off clear liquid and discard sediment. Strain clear
liquid through a paper coffee filter or double layers of damp
cheesecloth.

Heat quickly, stirring occasionally, until juice begins to boil. Fill
immediately into sterile pint or quart jars or fill into clean
half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.

Table 1. Recommended process time for Apple Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 5 min. Process Time at Altitudes of 1,001
~ 6,000 ft: 10 min. Process Time at Altitudes of Above 6,000 ft: 15
min.

Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at
Altitudes of 0 - 1,000 ft: 10 min. Process Time at Altitudes of 1,001
~ 6,000 ft: 15 min. Process Time at Altitudes of Above 6,000 ft: 20
min.

======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias

 

 

Servings: 1

 

 

 

 


 

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