My favorite benefit to canning is saving money. Yesterday, our grocery store had apple cider on clearance for $1.99 a gallon. The regular price is $5.99. I bought 3 gallons. Obviously, no one can drink that much before it turns, so I canned most of it.
- Sterilize jars while warming up the cider. I would discourage spicing the cider before canning. Some spices become more potent the longer it sits, which can leave it undrinkable.
- Fill leaving ¼” headspace.
- Process for 30 minutes.
I am looking forward to opening some up in August, which is when I start craving it, instead of waiting for the store to start stocking it. I can be quite impatient when it comes to fall flavors. This is also why we have 10+lbs of pumpkin on the shelf.
Another way to preserve that cider would be jelly. I did this a few weeks ago, when our store marked down organic cider to $1.49. This turned out very well.
- Combine 2 cups cider, ½ cup lemon juice. Stir in more of less 2 cups sugar, depending on how sweet the cider is, and bring to a hard boil.
- Add 1 packet of liquid pectin and return to a hard boil for 1 minute.
Remove from heat and skim off
- Fill jars, leaving 1/2” headspace. Process in HWB for 15 minutes.
It is perfect with pork roast. Rub it down with salt and rosemary. Quarter a couple apples and one onion in the pan. Cover and bake at 325 for about an hour or until the center accedes 145. Glaze with cider jelly the last 15 minutes.