Michigan State University Extension 
Preserving Food Safely - 01600763 
08/03/99 

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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