Apple Cider
Ingredients
- Apples (10 apples per quart of cider desired)
Instructions
- Directions:Wash apples thoroughly and core them, leaving the peels on. Slice the apples into quarters and puree them in the blender or food processor until finely ground. Spread a cheesecloth over a large bowl, and pour the pulp into the cloth. Press until all liquid has drained from the apple mash. Store in the refrigerator in a container with an airtight lid. Raw cider will keep for one week, while pasteurized cider will keep for three. To pasteurize, heat the cider to 160° F. It can also be frozen and kept for several months or more. Cider can be served warm or cold. You can even cook with it!