Fill immediately into sterile pint or quart jars or fill into clean half-gallon jars. Heat juice quickly, stirring occasionally, until it begins to boil. Strain clear liquid through a paper coffee filter or multiple layers of damp cheesecloth. Carefully pour off clear liquid without mixing discard sediment. Procedure: Refrigerate juice for 24 to 48 hours. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed. Quality: Good quality apple juice is made from a blend of varieties. Recommended canning processes for apple juice and grape juice follow. There are historical recommendations for canning foods in half-gallon jars however, they are not currently accepted or endorsed by the USDA, by the Cooperative Extension System or by home canning jar manufacturers in the USA. Boiling water processes published for foods canned in pints and/or quarts cannot be extended to a larger jar by any formula. No other research-tested processes for half-gallon jars exist. These process times should not be used for tomato juice or other juices. The USDA, Clemson Extension and the University of Georgia’s National Center for Home Food Preservation recommend process times only for very acidic fruit juices in half-gallon jars (and for only juice, not fruit). Their recommended choices are grape juice and apple juice. That manufacturer indicates that half-gallon jars should only be used for highly acidic foods in a boiling water canner. ![]() Half-gallon canning jars are available from at least one canning jar manufacturer.
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