Apple juice

 This is what I use to extract the juice..there are other methods! It was an inexpensive way to start, and the machine is going well...ten years old at least.

The pomace goes to the compost and the chooks over the road.

The juice is filtered, I use a muslin and a cotton teatowel, and sometimes a second filtering through a jelly bag. 

The bottles are cleaned with very hot water then dried in a hot oven to sterilise. When cold they are filled to within an inch of the top, placed in a deep pan of cold water up to their shoulders, sitting on a trivet and wrapped in teatowels to make sure that they don't knock against each other.

The lids are screwed tight then slacked off a quarter turn. Then the water temperature is raised to 190 degrees F and held there for twenty minutes, gently simmering.

When the time is up, out onto a wooden board, lids are shut tight and insulation tape wrapped around them. Then cool on their sides, firstly to make sure that the inside of the lids are sterile but also to check for leaks..the leaky ones get drunk straight away!

Then I melt wax in a jar sitting in a pan of hot water and dip the tops just past the tape..a belt and braces job!

I kept the last of last year's apple juice until an occasion a couple of weeks ago, but I am sure it would have been good for longer.

This is the method I use for processing cordials, and I have started adding a small spoonful of pectolase to the berry cordials so that I don't get a bottle of jelly instead!

I think you can use it for bottling/ canning as well, it might be an idea as I can only get three small jars in the pressure cooker..but at least I am learning the knack of not boiling the syrup out of the jars as they process!