Homemade Apple Cider
User Reviews
5.0
21 reviews
Excellent
Homemade Apple Cider
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Homemade apple cider couldn't be easier or more fun to make with just one ingredient: fresh fall apples!
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Ingredients
- 3 lbs fresh unblemished apples
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Instructions
- Wash your apples. Remove the cores and rough chop them. You can use a handy apple corer, or just cut around the core. The main issue here is that you don't want the seeds...everything else is fair game!
- Add as many of the apple pieces as you can to your food processor or blender. You may have to work in batches.
- Add about 1/2 cup of water to the blender. This is going to help jump start the blending process. Start blending or processing until the apples start to break down. If there is room in the blender at this point, add the rest of your apples.
- Continue to blend until the apples are completely pureed. When in doubt, keep blending.
- Arrange a jelly bag or nut milk bag in a large bowl and pour the apple mixture into the bag.
- Gather up the nut bag and squeeze, gently at first, to allow all the cider to drip out. You will need to squeeze harder as more juice is released. Be patient and get every last drop out. When you can squeeze nothing more out, discard the solids.
- Your fresh cider needs to be pasteurized to be safe to drink. Heat it in a pan until it reaches 160F. An instant read thermometer is helpful here, but if you don't have one, bring the cider just to a simmer.
- Transfer the hot cider to clean jars. Store in the refrigerator for up to a week. For longer storage freeze or can. See instructions below.
Equipments used:
Notes
- You can use any amount of apples you like for this homemade cider. If you have more than 3 pounds, you will want to do it in batches. It will be easier to strain the cider in batches, as well.
- CANNING APPLE CIDER
- Apple cider can be canned in a boiling water bath canner: Sterilize jars by placing right side up on rack in boiling water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes. If cider has cooled, heat to simmering. Pour into the hot, sterile jars and process in a boiling water bath: 5 minutes for pints and quarts; 10 minutes for half gallons. After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars. (Source: Oregon State University.)
- FREEZING APPLE CIDER
- To freeze, pour hot cider into plastic or glass freezer safe containers, be sure to leave 1/2 inch headspace to allow for expansion during freezing. First refrigerate the bottles until cold, and then pop them in the freezer.
Nutrition Information
Show Details
Calories
59kcal
(3%)
Carbohydrates
16g
(5%)
Protein
0.3g
(1%)
Fat
0.2g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.01g
Sodium
1mg
(0%)
Potassium
121mg
(3%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
61IU
(1%)
Vitamin C
5mg
(6%)
Calcium
7mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 0.3g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 121mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 7mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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