Michigan State University Extension
Preserving Food Safely - 01600763
10/13/97

### APPLE JUICE 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 (see following

    directions
    for sterilizing jars) or  fill clean,  hot  half-

    gallon
     jars, leaving 1/4-inch headspace.   Adjust  lids and

    process.

    Sterilization
    of Empty Jars

      To sterilize empty jars, put them  right  side up  on the

    rack
    in a boiling-water  canner.  Fill the  canner and  jars

    with
    hot (not boiling) water to 1 inch above the tops of the

    jars.
     Boil  10  minutes  at  altitudes  of  less than 1,000

    feet.
     At  higher  elevations, boil  1 additional minute for

    each
    additional  1,000  feet  elevation.  Remove  and  drain

    sterilized
    jars one at a time as filled.

            RECOMMENDED  PROCESS  TIME FOR APPLE JUICE

                     IN BOILING-WATER CANNER

    Style
                  Process   Time   At   Altitude    of

    of
           Jar       0-              1001-           over

    Pack
         Size      1000 ft.        6000 ft.        6000 ft.

    Hot
          Pints     5  min.         10 min.         15 min.

    Hot
          Quarts    5               10              15

    Hot
      Half-Gallons 10               15              20

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