I think this past week was one of the busiest weeks I’ve had in a REALLY long time. We’ve been working on a fun BIG project for Lou Lou Girls and I can’t wait to show it to you! But, we’ve also been canning grape juice, and apple juice, which takes forever, so we’ve been crazy busy and my house is a disaster! I found a smokin’ deal on Honeycrisp apples this week, only 50 cents a pound! It was awesome! I just couldn’t resist the urge to make my own apple juice so I recruited my friends again, and we turned almost 100 pounds of apples into 24 quarts of apple juice. Now we’re left with the task of using the leftover 50 pounds of pulp! We’re currently working on turning the leftover pulp into fruit leather. It’s going to take a while because each batch takes hours to cook in the oven. ANYWAY… Here’s how we did it. Start by cleaning your apples in cold water. Chop your apples into pieces that will fit through your juicer.We cut the cores out because we knew we were going to use the pulp that the juicer made for us, and we didn’t want seeds and stems in our pulp. We didn’t peel the apples. Next, use your juicer to press all the apples through. I realize now that mine looks completely disgusting, but I took these pictures at the end of the day, and the poor little thing had worked its butt off. (If machines had butts that is…) Now here’s the tricky part. After juicing, let your juice rest for at least two hours without stirring. A thick foam separates from the juice, and you’ll want to scoop that off of the top before you move on. Now let your juice come to a simmer on the stove top. Now, using your freshly sanitized jars, put your simmering apple juice into the jars, leaving 1/2 inch head space. Clean the rims of the jars well, to remove any debris or sticky juice. Your lids should be simmering in a hot pot of water, to soften the wax so it will seal. Use a lid lifter with a magnet on the end to pull the hot lids out of the water and place them on the top of each CLEAN rim. Tighten ring around the jars. Now the cans need a water bath. Use a large pot to boil each jar with 2 inches above each rim for 20 minutes. We’re at high elevation, you may not need to process yours as long if you’re at sea level. Remove jars from boiling water and set them on a towel. Jars should not be moved or disturbed until they are sealed. It will take up to 24 hours. Each lid should be sucked in, and shouldn’t bounce or move when you touch the center. You’ll hear the jars popping as they seal. Now you can store your apple juice for 1 year to 18 months in a cool dry place. Enjoy! Jessica Want more canning tips? Click here for Grape Juice and here for Salsa, Pickles, Chili Sauce and Relish!
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