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Quarter apples and use fruit press or cider mill to press out juice. Pour juice into a large pot and heat almost to the boil, but do not boil.
Skim off foam with a metal spoon and pour through a damp jelly bag or filter paper.
Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal.
Process in boiling water bath 15 minutes.
Fruit Canning Recipes