10/28/2025
I feel fortunate that I learned how to preserve food early in life, have been doing it consistently for decades, and live somewhere where we can grow food and there is a often lot of surplus fruit and veggies. It's empowering, life-affirming, and for some increasingly necessary. The cost is minimal and it's really not that hard. Plus it tastes way better.
Here is an example of apple juice we pressed and canned (we also made pear juice, Asian pear juice, yellow plum juice, and white currant juice that we made into vinegar, and tons of sauces and jams). We used a smallish fruit press, but any juicer would do.
- In many areas there are fruit trees with excessive fruit that people would be more than happy to share. Gleaning is great and not done enough. Funky-ish fruit from grocery stores would also work.
- All the jars I used were second hand or repurposed from sauce or honey jars. They just need to fit a canning lid.
- Rings are reused for years. The only things purchased were the little flat lids.
- Filled jars then got boiled in hot water (need a BIG pot if you use big jars). I use a canner which has a rack that keeps them off the bottom, but you can rig something. I put them in cold water and bring the whole thing to boil and then let it boil for 15 minutes.
- Let cool for a bit, take out, and when they cool the lids seal. Tap lids to make sure they've sucked down. Rings can then be taken off and reused.
- Juice will store for a couple years easy.
🌟 Homemade unfiltered juice is nutrient rich, and has been shown to provide remarkable cardiovascular support. Like comparable to heart medicine ❤️
🌟 You tend to make more than you need so there's always some to share
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