Canning Recipe: Homemade Apple Cider

by Tammy Taylor

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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 for quick homemade pies.  And of course one 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.

HOMEMADE APPLE CIDER preserved in a water-bath canner so I can enjoy it this winter, steaming hot in a mug and stirred with a cinnamon stick #TaylorMadeHomestead

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 can 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 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 tiny particles of apple that are remaining.  But I like the slightly thick consistency that these teeny-tiny 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.  Of course 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.

HOMEMADE APPLE CIDER preserved in a water-bath canner so I can enjoy it this winter, steaming hot in a mug and stirred with a cinnamon stick #TaylorMadeHomestead

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.  Plus since I don’t want my Tattlers leaving the house.  So using some traditional lids when I’m canning assures that I have some of these jars of cider available to give out with our homemade Christmas Gifts if we like.

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

HOMEMADE APPLE CIDER preserved in a water-bath canner so I can enjoy it this winter, steaming hot in a mug and stirred with a cinnamon stick #TaylorMadeHomesteadDuring those raw 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 to warm me from the inside out.

~TMH~

 

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29 thoughts on “Canning Recipe: Homemade Apple Cider

  1. Shawn Mayer

    I like to cook a lot of things myself, but my favorite part of cooking is sharing with everyone else. I’d like to send some of this cider to my relatives for Thanksgiving, but I’ve never shipped canned goods before. Any recommendations on transportation/packaging?

    Reply
    1. Taylor-Made Homestead Post author

      This would be a wonderful gift, Shawn! I know many fragile things are safely shipped, they’re packed very well with lots of padding between the fragile item and the box. With canned goods I’d be concerned that tossing the box during shipment (and we all know that happens) could pop the seals, but to be honest I’ve never shipped canned goods. Maybe you could screw the bands on tightly and pack well? Does anyone have first-hand experience in shipping canned goods to share with Shawn. ~TMH~

      Reply
  2. Gennelle Thurman

    Hi! I had a question about the spiced part of apple cider. Do you add those when you heat the cider? How long will this keep in the pantry?

    Reply
    1. Taylor-Made Homestead Post author

      Whelp Gennelle, when I can the cider in the fall and I always enjoy it during the winter months so it’s only in my pantry for a few months. I’m assuming it’ll last a year or so? And these apples are sweet enough by themselves so I don’t add any sugar at all. When I’m ready to enjoy the cider I just heat it up, pour into a mug & stir it with a cinnamon stick for a subtle cinnamon flavor and I’m good to go. I’m sure you could add whatever flavorings you like and of course sweeten if your apples aren’t quite as sweet as my aunt’s were. ~TMH~

      Reply
  3. Lisa @ Fun Money Mom

    This sounds so delicious! I’ve never done anything like this but always want to try new things after reading your posts! Thanks so much for sharing with us at Share The Wealth Sunday! I hope you’ll come back and join us again tonight! xoxo Lisa

    Reply
    1. Taylor-Made Homestead Post author

      This cider is so delicious on a cold blustery winter’s evening Lisa – I’ve really enjoyed it. Next year I’ll be sure to make more. ~TMH~

      Reply
  4. Danielle

    This is amazing and sounds so delicious! Now, I need some apples to make some!! Hopping over from the homestead blog hop. Pinned so I can remember this. Thanks for sharing!

    Reply
    1. Taylor-Made Homestead Post author

      It sure is nice to sip this hot apple cider when the evenings turn so cold Danielle. And it’s doubly satisfying to know that I provided this cider for myself using apples I picked myself. I dunno, just a feeling of self sufficiency and I like it! So glad you stopped by today. ~TMH~

      Reply
    1. Taylor-Made Homestead Post author

      Sure is a comfort to warm it up, stir it with a cinnamon stick and sip it slowly on these cold winter evenings Danielle. ~TMH~

      Reply
  5. Lisa M

    This sounds yummy…and your picture is absolutely perfect! Thanks again for linking up with Green Thumb Thursday. I hope you’ll join us this week! Lisa

    Reply
  6. Elaine

    Looks Yummy! Thanks for Sharing On My 2 favorite Things on Thursday, Hope to see you again this week!! Pinned!

    Reply
  7. Jodi

    What a great idea! This is really close to orchard cider making where whole apples are squashed in a big press so that all the juice is pressed out. Until I have the money (and space) to get a cider press of my own, this will certainly do! Thanks.

    Reply
    1. Taylor-Made Ranch Post author

      Jodi, I’m not gonna lie – it’s DELICIOUS! And in my earlier years it would have just been drained off and wasted.

      Reply
    1. Taylor-Made Ranch Post author

      Works great Melissa and I have my own homemade comforting winter beverage waiting in the pantry for the cold weather to hit.

      Reply
  8. patti

    what a great idea….A cup of hot cider by the fire during a snowstorm sounds good to me, I will be apple picking next week and will try this!

    Reply
    1. Taylor-Made Ranch Post author

      Oh yeah, it’s apple season Patti and I love being able to use ALL of the apple. I’m going to once again attempt to make apple cider vinegar with the peels and cores, we’ll see if I can be successful this time.

      Reply
    1. Taylor-Made Ranch Post author

      I almost can’t wait for cold weather to hit Marie so I can enjoy this cider steaming hot to warm me from the inside out. Delicious!

      Reply

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