One Cider canning day
After pressing the apples we let it set for a day or two to ferment into cider. To make sure there is enough natural yeast on the fruit, we do not pick soon after a rain. Here we have 25 quarts and one pint of cider all canned and ready to keep on the shelf. We hot pack the cider into hot jars and process in a steam canner. This pasteurizes it so it will not continue to ferment.
September 29, 2019