It is super simple to make homemade crab apple juice without a juice press. I received this recipe 20 years ago, and it has been a juice that we make every year when the crab apples are ready to pick. It’s quick and easy, with just a few steps, to create a yummy homemade juice!
Fermented apple cider production to sell to customers began in 1868, although apple cider has been made since Roman times, around 55BC. Apple cider became the most popular drink, after ale, from 1066 onwards in Europe. Airborne yeasts (much like the yeasts that produce sourdough) would start fermentation in the apple juice, developing alcohol which stalled growth of harmful bacteria, producing apple cider. Non-alcoholic apple cider began production in 1920 due to prohibition, sparkling apple juice became an alternative to champagne in 1937 and regular apple juice began production in 1941. By 1960, apple juice was suggested as a healthy beverage and production increased. Today, there is an assortment of apple juices that can be purchased, but nothing is as good as homemade.
I like making crab apple juice the old fashioned way — much like you do jelly, without a juicer! It makes such a delicious, crisp tasting juice with no pulp.
Let’s get started!
Wash and cut crab apples in half. Place in a bowl. Do not use a metal container.
Sprinkle with cream of tartar.
Here I have sprinkled the apples with cream of tartar. Since I have made this fresh apple juice so many times, I toss however many apples I have and sprinkle with cream of tartar, adjusting the amount if necessary.
Add boiling water over top. I add enough water to cover the apples.
Day 1
Once the boiled water has been poured over top, let cool 24 hours. I cover the bowl lightly with a lid, allowing any steam to escape.
Day 2
The apples begin to change color. I place in the fridge with the lid on.
Day 5
Apples are ready. I usually leave the apples sit 4 to 5 days to extract the most flavor. If you do not leave sit long enough, the juice will simply taste like water. You can also mash the apples for more flavor around day 3.
Time to turn this into juice!! Place colander into a large bowl or cooking pot. Dump apples and juice into colander slowly.
Here’s our wonderful crab apple juice — the color is amazing! I often strain it again through a cheesecloth to remove any stem or core pieces.
Time to add a bit of sugar and simmer for 15 minutes. You can add as much sugar as you like to taste, depending upon how sour the crab apples are.
If you want to preserve, bring it to a boil, ladle into prepared jars and place in the canning pot, process for 20 minutes.
I could not wait to give it a try!! Let cool to room temperature before pouring into a jar to store in the fridge.
Yum!! It tastes just like a crab apple! At this point, you can use the juice to turn it into jelly. It makes a lovely jelly as well though I find the juice to be much more flavorful.
Homemade Crab Apple Juice
1 – 4L pail full of crab apples
4 tsp cream of tartar
5 quarts boiling water
Wash and cut the crab apples in half. Place in large bowl. Sprinkle with cream of tartar and pour boiling water over top. Leave sit for 24 hours. Do not use a metal container. Refrigerate up to 4 to 5 days.
Drain juice and discard apples. Boil 15 minutes with 1 cup of sugar.
Pour into 1L (1qt) jars and process 15 minutes or cool and freeze in containers. Refrigerate leftovers up to 2 weeks.
Because of foodborne illness, pasteurization is required in commercially produced apple juice and cider. As with all homemade canning, caution must be taken to prevent the chances of bacteria growing. That’s why we boil the juice with sugar and process in a canning pot.
enjoy from Our City Homestead to yours