Select High-Quality Apples Choose fresh, ripe apples with a balance of sweet and tart flavors, such as Honeycrisp, Fuji, or Granny Smith, for a flavorful cider base.
Prepare and Juice the Apples Wash, core, and slice the apples. Use a juicer or simmer them in water until soft, then strain the liquid through a cheesecloth to extract the juice.
Add Spices and Sweeteners Enhance the cider with spices like cinnamon, cloves, and nutmeg. Adjust sweetness with sugar, honey, or maple syrup to suit your taste.
Sterilize Your Equipment Thoroughly clean and sterilize jars, lids, and any tools used for canning. This step is essential to prevent contamination and spoilage.
Heat and Fill the Jars Heat the cider to at least 190°F (88°C) but do not boil. Pour the hot cider into sterilized jars, leaving about 1/4 inch of headspace.
Seal and Process the Jars Place lids on the jars and tighten them gently. Process the jars in a water bath canner for 10–15 minutes to ensure a safe seal and longer shelf life.
Store and Label After cooling, check that the jars are sealed by pressing the lids (they shouldn’t flex). Label with the date and store in a cool, dark place.