My husband and I just moved this year to our first farmette in 15 years of homesteading dreaming. It had many apple trees, which we took full advantage of. Took apples to a local press which put them into our own heavy glass gallon jugs we have saved from co-op orders - had been filled with same. We heated juice to boiling when home, then put it into these clean jugs. It sealed (all 23 gallons). Now a seasoned canner locally says they will be unsafe to drink because of their size; that we will need to boil juice 15 minutes before drinking it to be safe. We know how to can all other items (fruit and vegs) but this one had us stumped. Thanks for trying to help us:) Jonna and Mike

-- Jonna Statt (jonnafromny@webtv.net), October 13, 1999

Answers

According to current USDA recommendations, one half gallon is the largest safe size for canning. Did you water bath the jugs after they were full? Were the jugs boiled or just clean? What did you use for lids? If the juice spoils boiling may not make it safe, depending on the organism and the toxins it has produced. You might be fine, the juice might be great, but is it worth the risk?

-- Kendy Sawyer (sweetfire@grove.net), October 15, 1999.

Hi Joanna Iam presently visiting our family in GA this week and we do not have a computer, as of yet. To answer your concerns about canning apple juice, this is what we do on our homestead. We press our own apples and then I process them in quarts or half gallon mason jars. Yes, I think you can purchase half gallon mason jars. I happened to buy them years ago. I use a pressue canner for almost all of my canning needs. You do need a canner that will take the half gallon jars. I never have had a problem with the safety of them.. We like to have cider but once you can it,it turns into juice. I hope that this has helped you in some way. I use my canner for everything, I think it is safer. Happy Canning!!

-- HELENA DI MAIO (chazclan5@cs.com), October 17, 1999.

One thing to consider when canning apple cider is temperature- you just want to pasturize it, not boil it, as boiling will change the flavor a lot. The canning books should have infor on temperature, etc.

-- Jim (jiminwis@yahoo.com), October 19, 1999.