Making Apple JuiceStep-by-Step Directions

These steps are adapted from the instructions for Extracting Juice for Jelly in "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

PREPARE THE FRUIT

FIRST:

Select high-quality fruit Mix varieties if you like. Weigh the apples (or look on

your purchase receipt) so you can add a proportional amount of water. Sizes and weights vary, but a medium apple weighs about -½ ⅓pound.

If preparing for jelly, make a small batch for just one recipe and use ¼ slightly under-ripe and ¾ just-ripe apples. If adding pectin or not making jelly, you can use all ripe apples.

These five pounds pictured made almost 5 cups of juice and 3 half-pint jars of jelly.

Gather equipment

Colander Cutting board Knife Large stockpot with lid Measuring cup Stirring spoon Jelly bag, strainer, and

stand Large mixing bowl Ladle, funnel, and jars

(with lids)

Prepare apples Rinse apples well under

cool running water. Remove stems. (Do not

remove skins or cores – the pectin is concentrated there.)

Cut into small pieces.

EXTRACT THE JUICETHEN:

Combine apples with water

Put apple pieces in a flat-bottomed saucepan, put saucepan on stove-top, and add one cup water per pound of apples.

Heat apples to exude juice

Turn burner heat to high and bring to a boil, stirring.

Reduce heat to a steady simmer.

Cook until soft. Apples may need 20-25 minutes to soften, but do not overcook because excess heat destroys color, flavor, and pectin.

Drain the juice Dampen jelly bag. Suspend damp jelly bag

on stand and place over a mixing bowl.

Allow juice to drip out into bowl. Clearer juice will come out without pressing or squeezing.

Store the juice Use funnel and ladle to

pour apple juice into clean containers.

Label each container with product name and date.

Refrigerate, freeze, can (follow proper boiling water canning procedure and recommended process time for Apple Juice), or measure for use in making jelly!

Enjoy!

Homemade, fresh apple juice

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 2011-51110-30995.

Credits: Disclaimer and Document Use:

This slide set was developed by Kasey Christian, M.Ed., Program Coordinator, National Center for Home Food Preservation

Photos by Kasey Christian Reviewed by Elizabeth Andress,

Ph.D., Director, National Center for Home Food Preservation, and Carolyn Ainslie, M.Ed., Educational Program Specialist

Trade and brand names are used only for information. The use of a trade or brand name does not imply approval of any product to the exclusion of others which may also be suitable.

Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included:

Reprinted with permission of the University of Georgia. Christian, K.A. 2015. Making Apple Juice (slides). Athens, GA: UGA Extension.