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Canned Apple Cider Concentrate

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!

Course Drinks
Cuisine American
Cook Time-ish 15 minutes


  • 4 Cups Apple juice liquid reserved from canning apple slices
  • 1 1/4" Piece of cinnamon stick


  1. 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.

  2. 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.

  3. Add piece of cinnamon stick to each jar.

  4. 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.

  5. 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.

  6. After reconstituting, you may use this apple cider in any recipe, including wassail and our wassail apple cider marshmallows.

Recipe Notes

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.