chevalcider
Well-Known Member
I have been experimenting with some different local apples over the past few years and some of the varieties I have pressed are much better unfermented than hard. I like having some juice around for mulled sweet cider and such and in the past have frozen it and pasteurized/canned it with a water bath. Does anyone have experience bottling it in 12 oz bottles and capping with crown caps? I am presuming I could bottle it hot into sanitized bottles and then give it a water bath...or would bottling right out of pasteurization work, leaving out the water bath? I haven't found much information on university extension websites but there is plenty of canning and other preservation info out there.