Allergen Cooking · cooking · Gluten-Free · Plant Based Diet · Preserving

Harvesting Fall – Canning Apple Cider

How did summer quit so fast this year? I can’t think of a year that I have enjoyed having a garden this much. Walker and Alistaire enjoyed it so much!


The low bushes have turned so nicely this year –


Alistaire in the blueberry garden, smiling so big! He has the cheesiest grin!


When I saw the Ball Jar Heritage Collection Pint Jars early this year, Kirk grabbed me some, then I bought even more. I just had to have them!


I hadn’t used them, saving them for a project I deemed fun. Hmmm…canning apple cider? Sure!


They are simply the prettiest jars – if you see them, stock up. They look fab for both food and craft projects!

Onto the apple cider…as I wrote yesterday, the boys and I got to have fun watching a 130 year-old apple press in action and took home a gallon of freshly pressed cider. There was part of me that knows I shouldn’t give the kids it without pasteurization, although that didn’t prevent me from sipping some. I also knew I shouldn’t leave a gallon of it in the fridge, as the two littlest would chug it. And lord knows I don’t need two small boys with tummy aches! So I pulled out my copy of Blue Book Guide to Preserving and canned most of it. Canning cider is about the simplest thing you can do! I loosely followed the directions for canning apple juice on page 21 (since I already had juice ready – it gives directions on making that first). s long as one doesn’t deviate from the actual canning directions all is good.


Apple Cider


  • 12 cups fresh pressed apple cider


Fill two large pots and a small saucepan with water about half-full each. Bring the small pot to boil, take off heat. Start heating the two large pots over medium heat.

Wash 6 pint canning jars, rings and new lids plus a canning funnel and ladle in hot, soapy water. Rinse well. Add rings and lids to the small saucepan, set aside.

Place clean jars in one of the pots of water, let come to a boil, cover and set aside till needed. Place canning rack into the other pot, leave on heat and ignore.

Add cider to a tall saucepan. Heat over medium until it registers 190°, watch it so it doesn’t boil!

Lay out a clean kitchen towel on counter, drain jars and place on towel. Dip funnel and ladle into boiling water to sterilize. Pour hot cider into jars, leaving 1/2″ head space. Take a new damp paper towel, wipe the trim of each jar. Place a lid on top, then a ring, hand tightening on. Place jars in canning rack, lower into canning pot. Turn up to high, bring to a rolling boil (make sure the jars are fully covered with water – if not, add in some of the reserved hot water from the pot used for the jars), Once boiling, process for 10 minutes. Remove from pot, let cool on a dry towel overnight, listening for the ping sound as they cool.

Test lids by pressing gently and making sure they are flat and do not bounce back up. If any do not seal, consume soon and keep refrigerated. For best long-term storage, keep jars in a cool, dry and dark place and use within a year.

Makes 6 pints.

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