Canning apple cider is not a common practice because it is a low-acid beverage, which makes it more susceptible to spoilage and harmful bacterial growth. However, you can can apple cider safely by following a specific method called “canning apple cider concentrate.” This involves reducing the cider to concentrate the flavors and increase the acidity, making it safe for canning. Here’s a step-by-step guide on how to can apple cider concentrate:
Ingredients and Equipment:
- Fresh apple cider
- Canning jars with lids and bands
- Water bath canner or pressure canner
- Canning funnel
- Ladle
- Boiling water
- Clean towels
- Apple cider press or juicer (optional)
Instructions:
- Prepare Your Jars: Wash your canning jars, lids, and bands in hot, soapy water. Rinse thoroughly and keep them warm until you’re ready to fill them. This can be done by placing them in a warm oven or in a pot of hot water.
- Fill the Canner: If you’re using a water bath canner, fill it with water and start heating it. If you’re using a pressure canner, fill it with the appropriate amount of water as per the manufacturer’s instructions.
- Collect and Prepare Your Cider: Use fresh apple cider for the best results. If you have access to an apple cider press or juicer, use it to obtain fresh cider. Make sure it’s free from any visible debris or sediments.
- Reduce the Cider: Pour the cider into a large pot and bring it to a boil. Reduce the heat and simmer the cider uncovered. Stir occasionally, and let it simmer until it reduces by approximately half. This concentrates the flavors and increases the acidity, making it safer for canning. This may take several hours, depending on the quantity of cider.
- Fill the Jars: While the cider is reducing, prepare your canning area. Place your jars on a clean towel. Using a ladle and a canning funnel, fill the hot, sterilized jars with the hot apple cider concentrate, leaving about 1/4-inch headspace. Wipe the rims of the jars with a clean, damp cloth to ensure they are clean and free from residue.
- Apply Lids and Bands: Place the lids on the jars and screw on the bands until they are fingertip tight. Do not overtighten.
- Process the Jars: Carefully place the filled jars into the canner with the boiling water. Make sure the jars are fully submerged. If you’re using a water bath canner, process the jars for 10-15 minutes. If you’re using a pressure canner, follow the manufacturer’s guidelines for canning fruit juices. The processing time and pressure may vary depending on your altitude.
- Cool and Store: After processing, remove the jars from the canner and place them on a clean, dry towel. Allow them to cool naturally, and you’ll hear the lids pop as they seal. After 24 hours, check the seals by pressing the center of the lids; they should not flex. Any unsealed jars should be refrigerated and used promptly. Store sealed jars in a cool, dark place.
Now you have safely canned apple cider concentrate that you can reconstitute with water when you’re ready to enjoy it. Please note that the canning process is specific and should be followed closely to ensure food safety. Always consult the most recent canning guidelines from reputable sources such as the USDA or the National Center for Home Food Preservation for the most accurate and up-to-date information on canning.
