Michigan State University Extension
Preserving Food Safely - 01600763

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

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.                    

                  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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