---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Juice
 Categories: Beverages, Canning
      Yield: 1 guide
 
 
  Quality: Good quality apple juice is made from a blend of varieties. For
  best results, buy fresh juice from a local cider maker within 24 hours
  after it has been pressed.
  
  Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
  carefully pour off clear liquid and discard sediment. Strain clear
  liquid through a paper coffee filter or double layers of damp
  cheesecloth.
  
  Heat quickly, stirring occasionally, until juice begins to boil. Fill
  immediately into sterile pint or quart jars or fill into clean
  half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.
  
  Table 1. Recommended process time for Apple Juice in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
  Process Time at Altitudes of 1,001 - 6,000 ft: 10 min.
  Process Time at Altitudes of Above 6,000 ft: 15 min.
  
  Style of Pack: Hot.  Jar Size: Half-Gallons.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
  Process Time at Altitudes of 1,001 - 6,000 ft: 15 min.
  Process Time at Altitudes of Above 6,000 ft: 20 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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