"Not to be confused with the alcoholic beverage, apple cider is essentially raw, cold-pressed apple juice. Because it's unprocessed, there's pulpy sediment left at the bottom, giving cider a murkier, darker hue along with a much more concentrated flavor."
"To can apple cider at home involves cooking it, as the heat is the mechanism that makes it shelf stable. After simmering the cider, you can parse it out into various mason jars or other sealable glass containers."
"Cold pressing is a key method for making fresh juice that becomes the raw, unprocessed apple cider with a much fresher, brighter flavor. Even when you bring a cold pressed cider to a simmer, it'll still retain that fresh flavor even after you've canned it."
"You can save yourself the time by simply brewing apple slices in a stock pot. While this method is associated with how apple juice is made, it's a faster and easier way to make canned apple cider at home."
Collection
[
|
...
]