Kate, heat apple and pear juice (strained) to 190F for full 5 minutes but do not boil. Ladle hot juice into hot jars, leaving 1/4" headspace. Adjust caps, process 10 min in boiling water canner ;)

I agree, strain the juice to get rid of pulp, etc, (or not) heat it, pour into hot jars, add rings and lids and process 10 minutes. Or make some jelly with some, fruit is the easiest and safest stuff to can.

Annie

I should have added, for safe approved recipes if you'd like to do some canning, preserving, pick up a current copy of Ball Blue Book, sometimes for around $5 in places like Walmart, Target, may be as much as $9 in a hardware store with canning suppies.

Or, check NCHFP site - always tested and approved, safe recipes/instructions at both....

There is Harvest Forum here on GW too, no mistakes get by the experienced posters there.

Here is a link that might be useful: NCHFP (nat'l center home food preservation)

I agree, if you're going to do a lot of canning, get the Ball Blue Book, it does have some good tables for time, pressure, and even illustrations. $5 is a bargain.

NCHFP has all the instructions you need readily available on line, and there are a ton of recipes out there on the internet, but not all are safe or approved or even reviewed by anyone. There are instructions out there that make me wonder if the poster even survived their last canning attempt, LOL.

The only problem I have with NCHFP is that the government guidelines fail to differentiate between a safety issue and a quality issue, so they say you "can't" do some things when it's perfectly safe, because they didn't like the results. They removed instructions for canning rutabaga for a while because it got "strong" when canned. They decided people wouldn't like that, although there were instructions before with a note that they became strong when canned. There was such an outcry and so many people wrote and called to ask why they couldn't can rutabaga anymore that they put it back in!

KatieC here is a Certified Master Canner, Readinglady is my bread an dcanning guru. Many of us can/pickle/preserve so we are also posters are Harvest, but it's fine to post those questions here too.

Annie

I know I could count on you all. Thanks so much. I am going to check with our local bookstore for the Ball Blue Book. Much appreciated.

Kate

We froze our excess apple juice last year - about three gallons' worth, and we still have a gallon in the freezer. We'll probably get that much again this year. I should get the Ball Blue Book too so that I can preserve some of the apples instead of juicing them all.

Lars

I've not been a huge fan of the BBB, only because I don't think they make the need for altitude adjustments very clear. But I love the Ball Complete Book of Home Canning. I think they took some old recipes and reworked them....everything I've tried has been good.

I go to the NCHFP because the times/pressures/altitude adjustments are right there.

"The only problem I have with NCHFP is that the government guidelines fail to differentiate between a safety issue and a quality issue..." Hear, hear!

Here is a link that might be useful: Ball book