Note: this is just the recipe, follow the Ball canning instructions for canning apple juice if you are canning it. 😊
Recipe for mock apple cider
Fill a stock pot to about 3/4 of the way with apples. [I use the cores and peels but you can use quartered apples if you desire ] Then fill the rest of the way up with cold water.
Cover, and over high heat bring to a rolling boil.
Boil hard for 5-10 minutes.
Cut off the heat, and let sit covered for at least 1 hour.
Using a masher or wooden spoon smash the apples somewhat.
Stain with a tea towel/flour sack squeezing out the juice. Discard the apple mush. Usually you'll get about 6-8 quarts of juice.
Put juice back into the pot.
[Now this part really depends on your preference; add more or less spice] I use 4 cinnamon sticks [broken], 8-10 whole cloves, and about 1/8 cup of fresh ginger [peeled and diced]
Add spices to the juice and bring to a boil.
Cover and let sit for 30 minutes to an hour.
Strain out the spices.
Depending on how much juice you are making. I find that 3/4 cup on sugar per quart of juice; give or take, tastes best. [ I don't measure, just taste it till you like it.😄]
Add your sugar to the juice and return to a boil.
Then process as you would for canning standard apple juice.
For serving: I put it in a crockpot on low or keep warm with some fresh cranberries and a sliced orange (optional)
Also this is a feasting sort of beverage not an everyday drink.
Ohhhh. Sounds yummy. The spices sound good to me. I think all the grands would enjoy this. Perhaps a new Thanksgiving or Christmas Tradition. Thanks for sharing
Tip: For long days of canning it is helpful, [at least for me] to set up a playlist of sermons, podcasts, music, etc. to auto play while I'm working so I don't have to get the mouse and keyboard messy. Also saves time from getting distracted while looking for something else to put on.
To save on lids and jars, I very carefully select used jars with the pop type lid. It's not an approved USDA method but they do work. Do your own research.
I put up 3 jars of yukon golds and 2 of sweet potatoes. I just used salt in both and cold packed them. The potatoes were sitting in a bowl and I didn't want them to go to waste. Shelf stable is my preferred method rather than freezing.
I've used them, they are fine; just like any other lid, in my opion. Personally not my favorite to use, but they work just fine. Haven't had any failures from them yet.
I have 35 years of canning experience so I can answer questions that anyone might have.
Note: this is just the recipe, follow the Ball canning instructions for canning apple juice if you are canning it. 😊
Recipe for mock apple cider
Fill a stock pot to about 3/4 of the way with apples. [I use the cores and peels but you can use quartered apples if you desire ] Then fill the rest of the way up with cold water.
Cover, and over high heat bring to a rolling boil.
Boil hard for 5-10 minutes.
Cut off the heat, and let sit covered for at least 1 hour.
Using a masher or wooden spoon smash the apples somewhat.
Stain with a tea towel/flour sack squeezing out the juice. Discard the apple mush. Usually you'll get about 6-8 quarts of juice.
Put juice back into the pot.
[Now this part really depends on your preference; add more or less spice] I use 4 cinnamon sticks [broken], 8-10 whole cloves, and about 1/8 cup of fresh ginger [peeled and diced]
Add spices to the juice and bring to a boil.
Cover and let sit for 30 minutes to an hour.
Strain out the spices.
Depending on how much juice you are making. I find that 3/4 cup on sugar per quart of juice; give or take, tastes best. [ I don't measure, just taste it till you like it.😄]
Add your sugar to the juice and return to a boil.
Then process as you would for canning standard apple juice.
For serving: I put it in a crockpot on low or keep warm with some fresh cranberries and a sliced orange (optional)
Also this is a feasting sort of beverage not an everyday drink.
If you try it out, let me know what you think.
Clear Jel is the only approved thickener for canning. If you purchase know there are 2 types
Cook Type:
Works great to can pie fillings and you can add much less sugar and it still thickens.
Non cook Type:
Great for adding to whipped cream, drinks, smoothies or frosting to thicken and hold shape
Tip: For long days of canning it is helpful, [at least for me] to set up a playlist of sermons, podcasts, music, etc. to auto play while I'm working so I don't have to get the mouse and keyboard messy. Also saves time from getting distracted while looking for something else to put on.
To save on lids and jars, I very carefully select used jars with the pop type lid. It's not an approved USDA method but they do work. Do your own research.
I put up 3 jars of yukon golds and 2 of sweet potatoes. I just used salt in both and cold packed them. The potatoes were sitting in a bowl and I didn't want them to go to waste. Shelf stable is my preferred method rather than freezing.
This is my first time purchasing this lids. Does anyone have any experience with them? What'd ya think?