canning apple cider recipe

Written ByJenny Smyth Posted on
canning apple cider recipe
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The Best canning apple cider recipe

I’ve been canning apple cider for years, and it’s a staple in our household. My family loves it, and I love that it’s a great way to preserve the flavors of autumn.

We have a big apple orchard nearby, and I like to use the fresh apples to make this recipe. It’s a simple process that requires some patience, but the end result is well worth it.

The key to this recipe is using the right type of apples – I prefer a mix of sweet and tart varieties. When I’m canning, I like to add a few spices to give it an extra boost of flavor.

We enjoy this cider all year round, not just during the holidays. It’s a great addition to any meal, whether we’re having a roast or just a simple dinner.

My kids love helping me in the kitchen, and they’re always eager to taste the new batch of cider as soon as it’s done. I’ve found that this recipe is also a great way to get them involved in cooking – they love watching the jars get filled with that lovely golden liquid.

Homemade Canned Apple Cider

Homemade Canned Apple Cider

4.7 from 760 votes

Capture the taste of autumn by canning fresh apple cider at home. This recipe yields a shelf-stable, spiced cider that can be enjoyed all year round.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 8 quartsCuisine: InternationalCalories: 110 kcal per 8 oz serving

🥘Ingredients

For the Cider Base

10 pounds mixed apples (such as McIntosh, Gala, and Granny Smith)
Water as needed

For Spicing (Optional)

2 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 orange, sliced (optional)

For Canning

8 quart-sized canning jars with lids and bands
Sugar to taste (about 1/2 cup per gallon, optional)

👨‍🍳Directions

1Wash the apples thoroughly and remove any bruised or damaged spots.
2Cut the apples into quarters, but do not peel or core them, as the peels and cores add flavor and pectin.
3Place the apple pieces into a large stockpot and add just enough water to cover them.
4Bring the apples and water to a boil over high heat, then reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the apples are soft and mushy.
5Stir occasionally to prevent sticking.
6The apples should be easily mashed with a fork.
7Remove the pot from the heat and let it cool slightly.
8Mash the apples with a potato masher or the back of a spoon to release more juice.
9If using spices, add the cinnamon sticks, cloves, allspice berries, and orange slices to the pot at this point.
10Line a fine-mesh strainer or a jelly bag with cheesecloth and place it over a large bowl or another pot.
11Ladle the apple mixture into the strainer and let it drain for at least 30 minutes.
12Do not press or squeeze the pulp, as this will make the cider cloudy.
13For clearer cider, let it drip undisturbed.
14Transfer the strained liquid back to the clean stockpot.
15If you used spices, remove them with a slotted spoon.
16Bring the cider to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes.
17Taste and add sugar if desired, stirring until dissolved.
18While the cider simmers, prepare your canning jars by washing them in hot, soapy water and rinsing well.
19Place the jars in the water bath canner filled with enough water to cover them by at least 1 inch.
20Bring the water to a simmer (180°F) and keep the jars hot until ready to fill.
21Ladle the hot cider into the hot jars, leaving 1/2 inch headspace.
22Use a bubble remover or a non-metallic spatula to remove any air bubbles.
23Wipe the jar rims clean with a damp towel, then center the lids on the jars and screw on the bands until fingertip-tight.
24Place the filled jars into the canner rack and lower them into the boiling water.
25Ensure the water covers the jars by at least 1 inch.
26Bring the water back to a full rolling boil, then process the jars for 10 minutes (adjust for altitude if necessary).
27Start timing when the water reaches a boil.
28After processing, turn off the heat and let the jars sit in the canner for 5 minutes.
29Remove the jars with a jar lifter and place them on a clean towel or cooling rack, leaving at least 1 inch of space between them.
30Let them cool undisturbed for 12 to 24 hours.
31Check the seals by pressing the center of each lid.
32If the lid does not flex and makes a popping sound, the jar is sealed.
33Store sealed jars in a cool, dark place for up to 1 year.
34Refrigerate any unsealed jars and use within 2 weeks.

🔧Equipment

Apple press or food processor and cheesecloth
Large stockpot (at least 12 quarts)
Fine-mesh strainer or jelly bag
Water bath canner with rack
Canning jars, lids, and bands
Jar lifter and canning funnel
Clean kitchen towels

📊Nutrition Facts (per serving)

🔥Calories: 110 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 28g🥦Dietary Fiber: 0g🍬Sugars: 24g🥩Protein: 0g

📝Notes

For the best flavor, use a mix of sweet and tart apples. If you do not have an apple press, a food processor or blender can be used to chop the apples before simmering. Adjust the spices to your preference. Always follow safe canning practices and adjust processing times for your altitude.

Canning apple cider is a rewarding way to enjoy the taste of fall all year long. I always make a big batch in September when apples are at their peak, and it is the first thing I grab when I want a warm drink on a cold day. This recipe works well for family gatherings because you can easily double or triple it to serve a crowd.

Store your jars in a cool, dark place like a pantry or basement. To serve, just open a jar and heat the cider on the stove or in a slow cooker with a few cinnamon sticks and orange slices. It is also delicious chilled over ice.

Leftover cider can be refrigerated for up to a week after opening. I love having this on hand for holiday parties, Sunday dinners, or just a quiet evening at home. It is a simple recipe that always gets compliments and makes everyone feel cozy.

❓ Frequently Asked Questions About Canned Apple Cider

Q: What type of apples should I use for canning?

A: For canning, you’ll want to use a mix of sweet and tart apples. Some good options include Granny Smith, Golden Delicious, and Braeburn. Avoid using overly sweet apples, as they can make the cider too sugary.

Q: How do I prepare my apples for canning?

A: Wash your apples thoroughly and remove any stems or leaves. Then, chop them into small pieces and cook them down until they’re soft and pulpy.

Q: Can I add other spices or flavorings to my cider?

A: Yes! You can customize your cider with your favorite spices or flavorings. Some popular additions include cinnamon sticks, cloves, or nutmeg.

Q: How long does canned apple cider keep?

A: Properly stored canned apple cider will keep for up to 12 months in a cool dark place. Always check the seals before consuming.

Q: Can I use this recipe for pints instead of quarts?

A: Yes! Simply adjust your canning time accordingly – pints will require about half the time of quarts.

Q: What if I don’t have an immersion blender? Can I still make this recipe?

A: If you don’t have an immersion blender, you can use a regular blender or food processor instead. Just be sure to blend in batches so you don’t overheat your equipment.

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