To make apple juice from scratch using fresh apples, place 18 washed and cored apples in water and boil for about 20 minutes. Once the apples are soft, ladle the apple and liquid mixture into a sieve placed over a container, mashing the apples into the sieve to squeeze out the juice. Once the liquid has cooled, taste the juice and add sugar, water or cinnamon to flavor and dilute according to preference.
Before placing the cored apples into the water, slice them into pieces to boil. Fill the pot with just enough water to cover the fruit, ensuring that the juice will not be over-diluted with water.
For filtered juice, place a coffee filter, cheesecloth or jelly bag in the sieve before ladling the apple and liquid mixture out of the pot. Drain the juice directly into mason jars to prepare it for canning, or filter into a pitcher to enjoy immediately.
Sweet apples such as Fuji, Gala, Red Delicious and Yellow Delicious make the sweetest juice that often does not require additional sugar to flavor.
The refrigerated juice has a shelf life of about one week, which proper canning methods can extend to up to two years.
When preparing apple juice, you can save the apple mush left over after boiling the fruit and use it to make apple sauce.