Basically, I add the AJC to taste, record the gravity (so I can reproduce it) wait for it to carb up, pasteurize to stop fermentation (using Papers stove top method with a plastic bottle as a guide) and drink. If you are only doing 2 gallons you could probably let it carb and then stick it in your fridge.
I like my cider pretty dry, one can of Seneca AJC for 5 gallons is my sort of go to but to each their own.