canning applie cider vegan recipe Canning Apple Cider Vegan Recipe Made Easy at Home

There’s something truly magical about homemade apple cider, especially when you can preserve it to enjoy throughout the year. Canning apple cider is a fantastic way to capture the crisp, sweet, and slightly tart flavors of freshly pressed apples in a convenient jar.

This vegan apple cider canning recipe is perfect for those who want to savor the essence of fall anytime, without any animal products. With just a handful of natural ingredients and simple steps, you can create a delicious, shelf-stable cider that’s perfect for sipping warm or cold.

Whether you’re an experienced canner or trying it for the first time, this recipe will guide you through the process smoothly and safely. Plus, it’s a wonderful way to use up extra apples from your orchard or farmer’s market haul!

Not only is this recipe vegan and wholesome, but it also allows you to customize your cider with spices and sweetness to suit your taste. So, roll up your sleeves, gather your jars, and let’s dive into making your own batch of canned apple cider that’ll warm your heart all year long!

Why You’ll Love This Recipe

This canning apple cider vegan recipe is a delightful blend of simplicity and flavor. Here are just a few reasons it will become a staple in your kitchen:

• All-natural and vegan: No animal products or preservatives, just pure apple goodness.
• Long shelf life: Properly canned cider can last up to a year in your pantry, making it perfect for gifts or extended enjoyment.
• Customizable flavor: Add your favorite warming spices like cinnamon, cloves, or nutmeg for a personalized touch.
• Easy to make: The step-by-step process is beginner-friendly, and the equipment needed is common in most kitchens.
• Economical and sustainable: Use fresh apples in season and reduce waste by preserving your harvest.

Ingredients

• 10 pounds of fresh apples (a mix of sweet and tart varieties like Fuji, Gala, and Granny Smith)
• 1 cup organic cane sugar (adjust to taste)
• 2 cinnamon sticks
• 5 whole cloves
• 1 teaspoon ground nutmeg
• 1/4 cup lemon juice (freshly squeezed to preserve color and add tang)
• Water (enough to cover apples in the pot)
• Optional: 1-inch piece of fresh ginger, peeled and sliced

Equipment

• Large stockpot or apple press for juicing the apples
• Fine mesh strainer or cheesecloth to strain the cider
• Canning jars (quart size recommended), sterilized
• Lids and rings for the jars
• Water bath canner or large pot with rack for processing jars
• Jar lifter for safe handling of hot jars
• Funnel to pour cider into jars without spills
• Kitchen towels for wiping jar rims
• Timer and thermometer (optional but helpful)

Instructions

1. Prepare the apples. Wash your apples thoroughly and cut them into quarters, removing any stems or bad spots, but no need to peel or core them. The peels and cores add natural pectin and flavor.
2. Cook the apples. Place the cut apples in your large stockpot and add enough water to just cover them. Add the cinnamon sticks, cloves, nutmeg, and optional ginger slices. Bring to a boil, then reduce to a simmer. Cook uncovered for about 45 minutes until the apples are soft and breaking down.
3. Extract the juice. Using a potato masher, mash the cooked apples to release more juice. Then, carefully strain the mixture through a fine mesh sieve or cheesecloth into another large pot or bowl. Press or squeeze to extract as much juice as possible. Discard the solids or compost them.
4. Add lemon juice and sugar. Stir in the fresh lemon juice and sugar into the hot apple juice. Adjust sweetness to your liking; start with 1 cup and add more if preferred. Heat gently just until sugar dissolves.
5. Sterilize your jars and lids. While your juice is heating, sterilize your canning jars and lids by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
6. Fill the jars. Using a funnel, pour the hot cider into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims with a clean, damp towel to ensure a good seal.
7. Seal the jars. Place the lids on the jars and screw on the rings until fingertip tight — not too tight to allow air to escape during processing.
8. Process in a water bath. Place the filled jars in your water bath canner or large pot with a rack. Ensure the jars are covered by at least 1-2 inches of water. Bring to a rolling boil and process for 15 minutes (adjust time slightly for altitude).
9. Cool and store. Carefully remove the jars with a jar lifter and place them on a towel to cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid — it should not flex up and down. Store sealed jars in a cool, dark place.
10. Enjoy your canned apple cider! Once opened, refrigerate and consume within 7 days. Heat gently for a cozy warm drink or serve chilled with ice.

Tips & Variations

“For a spicier cider, try adding a star anise or a few allspice berries during the cooking process. If you prefer a clearer cider, allow the juice to settle overnight and carefully pour off the clear liquid before canning.”

• Sweetener alternatives: Use maple syrup or agave nectar instead of cane sugar for different flavor profiles.
• Spice it up: Experiment with cardamom, vanilla bean, or even a splash of bourbon for adult-only cider.
• Juicing method: If you have an apple press, use it to extract juice directly from fresh apples for a more authentic taste.
• Storage tip: Keep canned cider away from direct sunlight to maintain its vibrant color and flavor.
• Safety first: Always use tested canning recipes and equipment to prevent spoilage or contamination.

Nutrition Facts

Serving Suggestions

This canned apple cider is incredibly versatile and can be enjoyed in many ways:

• Warm it up with a cinnamon stick for a comforting fall beverage.
• Chill and serve over ice for a refreshing summer drink.
• Mix into cocktails or mocktails for seasonal flair.
• Use as a base for mulled cider by adding orange slices, star anise, and a little maple syrup.
• In recipes: Try adding your cider to vegan baked goods or sauces for subtle sweetness and moisture.

For more creative ideas, check out our Harvest Hash Recipe or Lion’S Mane Mushroom Crumble Recipes for delicious vegan dishes that pair beautifully with apple cider.

Conclusion

Canning your own apple cider at home is a rewarding way to capture the essence of fresh apples and enjoy it year-round. This vegan recipe is straightforward, flavorful, and offers endless opportunities for customization.

Whether you prefer your cider spiced or plain, hot or cold, storing it in jars means you’ll always have a taste of autumn on hand. Plus, it’s a wonderful gift idea for friends and family who appreciate natural, homemade treats.

Once you’ve mastered this recipe, consider exploring other canning adventures or vegan recipes like our Lemon Ricotta Pasta With Arugula Recipe for a fresh dinner option or the Low Fodmap Appetizer Recipes for light bites.

Happy canning and savor every sip of your homemade apple cider!

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