Homemade Apple Juice

Makes about 2 (32 oz) quarts or 4 (16 oz) pints


You will need:

  • 8 lbs apples, stemmed and chopped (about 24 apples)
  • 2-2/3 cups water
  • 2 (32 oz) quart or 4 (16 oz) pint glass preserving jars



1.) COMBINE apples and water in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are tender.

2.) TRANSFER apples and juice to a strainer lined with several layers of cheesecloth. Let drip, undisturbed, for at least 2 hours.

3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

4.) HEAT apple juice in a clean large saucepan to a simmer. Do not boil. Keep at a simmer for 5 minutes.

5.) LADLE hot juice to hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

6.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


The recipes provided in this article were supplied by Jarden Home Brands, marketers of Ball® brand and Kerr® brand home canning products. Jarden Home Brands is a division of Jarden Corporation.