- 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 rim 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.