Do you can your own apple slices? If you do, here’s how to use the leftover liquid from that process to make up small batches of canned apple cider concentrate. This canning recipe doesn’t require anything you don’t already have on hand – you don’t even need to buy or make apple cider! Here’s how easy it is in five simple steps.
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If you’ve never canned your own apple slices for fruit crisps and pies throughout the year, you’re in for a real treat! Canning apples is simple and rewarding even for new canners.
If you’re completely new to canning, please read the post below on all the little things there are to know about canning. FYI, the canning you’ll be doing with this apple cider concentrate is water bath canning, so look for that in the article. Click here for the article.
Canning Apple Slices First
The first thing you need to do for this recipe is to can apple slices. Victoria at A Modern Homestead can teach you how to Can Apples for Baking.
The National Center for Home Food Preservation has a similar recipe. The difference is that the NCHFP calls for using a medium sugar syrup instead of granulated sugar in which to can the apples. Don’t be confused! Victoria has you add water and sugar; NCHFP has you make a syrup of water and sugar to add to your apple slices. It’s the same thing, so don’t sweat it.
Whichever recipe you use, simply add 2-3 extra cups of water. No need to add anymore sugar or sugar syrup.
Can up your apple slices as the instructions tell you to – aren’t they beautiful?! Imagine all those apple pies you’ll eat this holiday season.
See the extra liquid in the bottom of your apple pot? You’re going to can that now…
Canned Apple Cider Concentrate
Use the leftover liquid from canning apple slices to make your own apple cider concentrate without having to buy or make apple cider! I really don’t like to waste food and I always end up with liquid leftover when I can apple slices. I’ve stopped wasting it and started making this cider concentrate instead.
Use the leftover liquid from canning apple slices to make apple cider concentrate to drink all winter. Make hot apple cider by adding water and warming to taste. You can even make our famous wassail apple cider marshmallows!
- 4 Cups Apple juice liquid reserved from canning apple slices
- 1 1/4" Piece of cinnamon stick
Add 2-3 cups of extra water when you put your apple slices in the pot to heat. For the best flavor, gently simmer the apple slices in the pot for at least 10 minutes. Can the apple slices into quart jars following your recipe.
Quickly fill pint jars with the remaining liquid at the bottom of the pan. If you prefer to, strain the liquid through a coffee filter or fine, mesh strainer to remove bits of apple. I prefer to leave the apple bits.
Add piece of cinnamon stick to each jar.
Wipe the rims, add seals and rings. Water bath can according to altitude and per your canner's instructions for apple juice - usually between 5 and 15 minutes.
To reconstitute for apple cider, empty one pint of apple cider concentrate into a small pitcher. Add 1 cup of water and taste. If it's too strong, add 1/2 cup increments of water until it is properly diluted. Warm in a pan on the stove to preferred temperature.
After reconstituting, you may use this apple cider in any recipe, including wassail and our wassail apple cider marshmallows.
Apples don't require any extra sugar to be safely preserved in a water bath canner. The sugar or sugar syrup is there only for flavor enhancement.
The cinnamon stick is optional. You can add spices later when you reheat the apple cider.
The amount of liquid you’ll glean from your apple slices is entirely dependent on how:
- juicy your apples were
- long you cooked them
- even how humid it is in your kitchen!
Don’t worry too much over amounts. As long as you have enough for a pint or two, it’s worth canning up this apple cider concentrate. For one thing, you don’t need much apple cider to make these Wassail Apple Cider Marshmallows. They are simply so delicious that you will use up your apple cider stores quickly. Sorry about that.
More To Do With Apples
If you still have apples leftover, here’s an excerpt from our article on Once a Month Meals: Home Canning Schedule:
“October – Apple Sauce
Nothing says October like apples simmering on the stove! There are several ways to preserve apples and I’ll list a few here. Pear preserving is very similar to apple preserving, FYI.
A water bath canner is great for apple recipes. If you’re new to canning, stick to applesauce. If you’ve made that before, you can try one or two of these other ideas.
Caramel applesauce is a sweet twist on a classic taste; if you prefer a plain applesauce, simply use raw, granulated sugar alone in this recipe (as opposed to the coconut sugar it calls for). Seriously though, this caramel apple flavor is amazing!
Spiced apple jelly from Grow a Good Life.
Apple Butter from A Farm Girl in the Making.
Apple pie filling from Nitty Gritty Life.
Pear and apple jam from Timber Creek Farm.