Ingredients
Note: You get 1 cup of cider from each pound of apples. For each ½ gallon you will need 8 lbs of apples.- ½ gallon jars
- 8 pound of apples
- Blender (best) or food processor
Notes: You get a better tasting cider by mixing different apples: tart and sweets.
Instructions
Wash your apples. Remove the cores and rough chop them. Remove the seeds. In large amounts they are toxic.Add as many of the apple pieces as you can to your food processor or blender. You may have to work in batches. Add about 1/2 cup of water to the blender. This is going to help jump start the blending process. Start blending or processing until the apples start to break down. If there is room in the blender at this point, add the rest of your apples. Continue to blend until the apples are completely pureed. When in doubt, keep blending.
Arrange cheesecloth, jelly bag or nut milk bag in a large bowl and pour the apple mixture into the bag. Gather up the nut bag and squeeze, gently at first, to allow all the cider to drip out. You will need to squeeze harder as more juice is released. Be patient and get every last drop out. When you can squeeze nothing more out, place the bag in a bowl and smash it with a jar to push more juice out of the pulp.
Add to your ½ gallon jars, place lids on. Leave on the counter for 12 hours to develop its flavor. I leave mine overnight.
Flavor
You can add cinnamon or apple pie spice, possibilities are endless. To flavor it, put in a pot and heat the cider to a low simmer. Don’t make it boil. Add your spices. Leave over night then strain it before canning.
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