---------- 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.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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