Canning Apple-Pear Juice

This past week we canned organic apple-pear juice. A friend of ours invited us over to pick apples and pears from their fruit trees a couple of weeks ago. We filled two five-gallon buckets with fruit and returned home to let the pears finish ripening.

When everything was ripe and we had the time, we washed the fruit, sliced it, cut out the blemishes, then put it in the canner/juicer. 

A bucket of pears and apples

It took four batches, but we ended up with seven quarts of apple-pear juice. Ten gallons made seven quarts! 🫣

Juice from two different batches of apples and pears

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We are fortunate to have a steamer/canner/juicer that my mom handed down to us. It uses steam to release the juice from the fruit. If you have everything sterilized, all you need to do is fill the jars once the juice is ready, attach the lids and rings, and allow them to seal. It takes a while for the fruit to cook down and make juice, so it is not a quick process. It does, however, make a lovely juice with no additives. The apple-pear juice was thick and sweet. There was no need to add sugar.

We had a bit of left-over from each batch. We saved it, combined it into one pot, and heated it. We then canned it according to the directions in the Ball Blue Book. 

We now have a few jars each of pineapple, cranberry, blueberry, and apple-pear juice.

Why would you bother to can juice? There are so many good reasons why you would can your own juice! Check out the article on our website on Canning Fruit Juices for some of the reasons we choose to can our own juices.