Canning Recipe: Homemade Apple Cider - ~Texas Homesteader~ (2024)

by Texas Homesteader
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I made and water-bath canned apple cider and it was delicious. It’s just the byproduct of cooking down the fresh apples from my aunt’s tree. Nothing else was added – no water, juice, sugar or seasonings. Pure, sweet, delicious!

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Fresh Apple Series

Well, we’re almost at the end of our Fresh Apple Series where I share various things I’ve been able to preserve using fresh apples in the peak of their season. And what a series it’s been!

I’ve of course made Slow-Cooker Applesauce with many of the apples. I’ve even made and canned some of that applesauce into Cinnamon-Vanilla Flavored Applesauce.

Plus I made and canned Apple Pie Filling. It sure makes a pantry convenience item for quick homemade pies when unexpected company drops by. Everyone’s impressed by homemade apple pie!

And of course I made up some of RancherMan’s favorites too. I dehydrated some of those delicious apples into crispy Cinnamon/Sugar Apple Chips.

But we’re not done yet, oh no! Those apples still have deliciousness to offer to our family. Today I’m sharing how I preserved my Homemade Apple Cider.

Byproduct of Homemade Applesauce

While cooking my applesauce, the apples released much of their juice. But I’m not going to drain it off and dispose of it.

When I saw all the juice that was remaining I couldn’t help but to think about the cooler weather to come. I want to save that juice and water-bath can the apple cider to enjoy this winter!

So as I was making my applesauce I strained the juice using a fine mesh strainer. The juice was then stored in my refrigerator. When all my applesauce was done I pulled out that juice and strained it once again.

Some people might like this final strain to be done using a coffee filter to get all the teeny tiny particles of apple that are remaining. But I like the slightly thick consistency that these small bits offer.

So I just strained it again using the fine mesh strainer and stopped when I got to the apple sediment at the bottom of my container. This was about perfect for me.

I placed that strained juice in my stock pot and turned on the heat to medium to begin heating it up.

Sanitize The Canning Jars

In the meantime I pulled out my canning jars and washed them up. I filled them with water and placed them in my water-bath canner. The canner was also filled with water to the top of the jars.

Then I placed the whole shebangie on the stove to heat. By heating these clean jars for a bit I’ve sanitized my jars in preparation for canning. Plus by filling hot jars with hot liquid you have less chance for breakage than if your jars were not hot.

I also brought out my canning jar lids. Some were standard lids but some were my *Tattler reusable lids because I love that they can be reused over & over again.

I typically use about half traditional & half Tattlers when I’m canning so I get the pleasure of hearing that “PING” with the traditional lids while still utilizing the reusable Tattlers.

About Tattler Reusable Canning Lids

Tattlers fit regular canning jars and use standard rings too. The canning procedure is exactly the same as with traditional canning lids with the exception of how tight you put them on before processing and the fact that you go ahead & tighten them the rest of the way after processing.

According to the Tattler website:

TATTLER REUSABLE CANNING LID USAGE

Tattler Lids do require a bit of variation from conventional metal lids. Being a two piece combination with a rubber gasket ring, Tattler Lids must remain a bit loose during processing in order for the jar to vent the pressure that has built in the jar during processing. An online customer gave us a very good tip on how tight is ‘Just Right’. To get the feel for the correct tightness prior to processing, place the jar on a counter top or other smooth surface, then place your index finger on the lid (do not apply too much pressure while tightening the metal band). Screw the metal band on until the jar begins to spin on the counter top (or other smooth surface). This is the perfect tightness for processing!

THE FOLLOWING FINAL STEP IS CRUCIAL TO ENSURE A GOOD SEAL:

Once the process is completed and the jars are removed from your canner, Let the bubbling die down (approximately 4-5 minutes), as this is pressure still releasing from the jars. Place a towel over the still hot jars (for safety) and finish tightening the metal bands. Now, let your jars cool naturally and when cool to room temperature, remove the metal band and lift the jar slightly by the lid. It should be well sealed. Your food is ready for storing (store without metal screw bands).

Anyway, I prep the lids by first boiling some water in a small pan. Then I remove the pan from the heat and drop the lids into the hot water to soften the rubber.

You don’t want to boil them – just get them nice & hot. I cover the pot to keep everything good & hot until I need them.

Preserved Apple Cider In Water-Bath Canner

By now my apple cider is boiling and my jars have been sanitized. Finally I’m ready to start canning.

In this case the canning is easy-peasy! I just ladle in my hot apple cider into my hot jars leaving only 1/4″ head space.

Then I wipe the rims of the jar with a damp rag to assure no apple bits or juice are between the jar and the lids to keep them from sealing properly.

Finally I attach the canning lids and return the filled jars to the water-bath canner.

Once my water begins boiling again I set my timer for 10 minutes to process the jars. When the timer goes off I carefully bring out the hot jars and place them on a kitchen towel. There they will remain there undisturbed overnight. I do love hearing all those jars go “PING!”

The next morning I removed the rings and tested for proper seals. The traditional lids will be slightly sunken in at the middle and will make no plinky-noise when pressed.

The Tattlers will remain tight when light pressure is used as if you were trying to gently lift the lids.

Hooray – all sealed! Now all that’s left to do is wash down my jars, label them with contents and date. I store them all in my pantry.

During those raw, cold winter months I love to sit on the couch snuggling with my handsome RancherMan under a blanket. A blazing fire in the fireplace and a steaming cup of spiced apple cider stirred with a cinnamon stick will warm me from the inside out.

~TxH~

5 Delicious Ways To Preserve Fresh Apples:

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