#2908 - Fresh Apple Cider

(by Shirley McNevich)

4 lbs. apples
three squares of cheesecloth layered on top of each other

Wash, peel, core and slice the apples into quarters. Place a few slices at a time into a food processor or blender and crush until they make pulp. Repeat with all apples, then transfer the pulp (including any extra liquid) into a bowl. Let the apple pulp stand for 30 minutes. Place a saucepan on your counter. Place the three pieces of cheesecloth on top of each other on your hand. Place a large spoonful of the pulp mixture into the cheesecloth while your hand is over the saucepan, then using your hands squeeze the liquid from the pulp mixture so the liquid goes into the saucepan. Repeat with all pulp until you've gotten as much liquid as possible from the pulp mixture. Discard the pulp mixture. Put the saucepan on the stove and turn heat to medium--cook stir until mixture is 160 degrees. Once it hits that temperature, remove from heat. Let the mixture cool until lukewarm, then pour it into glass jars with lids. Cool completely, then refrigerate for up to 1 week. Different apple types will make different flavors of cider. This recipe should make about 1 liter of apple cider.