How much juice in one apple

How Much Juice Comes From An Apple?

Are you working on a recipe that calls for the “juice of an apple”? Maybe you’re planning how many apples are needed to make a pint of juice or apple cider? If you need to know how much juice is in an apple, then keep reading because we have all the information.

How much juice comes from an apple?

One regular-sized apple will produce around one-third of a cup of juice. Using small apples, you can expect a quarter cup of juice and over-sized apples could produce up to half a cup with a high-quality juicing machine. To produce one gallon of apple juice you will need roughly 48 average-sized apples.

You will need	To produce
1 apple	⅓ cup juice
2 apples	⅔ cup juice
3 apples	1 cup juice
1 pound of apples	1 cup juice
48 apples	1 gallon juice

What affects the juice output?

Juice yield will vary depending on several factors such as type and size of the apple, juicing equipment, and ripeness of fruit.

1. Apple choice

With as many as 2500 varieties of apple commercially grown throughout the United States, consumers are spoiled for flavor variety. The type of apple you choose will impact how much juice you’re able to extract from them. Some varieties have much drier flesh than others. Honeycrisp, Ambrosia, and Granny Smith are excellent for yielding high levels of juice. Other varieties like Fuji, Macintosh, Red Delicious, and Gala also provide good options although you may get less juice. Keep in mind that if you’re looking to make apple cider or juice then there are other factors to consider such as sweetness and tartness. Be sure to check out our apple sweetness chart which ranks popular apple varieties from tartest to sweetest.

Summary table

See below the juice output for some common apple types.

Apple type	Juice output
Honeycrisp	Very high
Ambrosia	Very high
Granny Smith	High
Fuji	Medium high
McIntosh	Medium high
Red delicious	Medium
Gala	Medium
Egremont Russet	Low

2. Ripeness and freshness

Riper fruit will reward you with extra juice. Unfortunately, there isn’t much choice if you’re buying from the supermarket or fruit store; all the fruit are usually at similar stages of ripeness. If you’re picking your own, then give the fruit plenty of time to develop before harvesting as you will get better results. A good sign that it’s time to pick apples is when they’re starting to fall to the ground. If you’re visiting an orchard, then ask the farmer for advice on the best variety to pick and which are the ripest.

Choose the freshest fruit you can as juice levels reduce over time. As an example, a Braeburn apple could yield 90% of its weight in juice; however, after sitting in a distribution warehouse, supermarket shelf, and finally your fruit bowl, the yield could have reduced to 70% or even less.

3. Will you strain the juice?

Some love pulp in the juice while others loathe it. Whatever option you choose, the amount of juice that results will be different. From a health perspective, it is usually best to leave the pulp in. Without it, you’ll miss out on a portion of the useful benefits such as fiber and antioxidants.

4. Type of juicer

Modern appliances utilize new technology that allows the user to cold press the fruit. This is a gentler extraction process with no fast-spinning blades that cause heat. The result is fruit juice that hasn’t been exposed to heat; it maintains more of its nutritional goodness.

As far as juice output is concerned, there aren’t huge benefits to be gained by spending lots of money on a modern appliance. Old fashioned hydraulic presses will often work just as well, if not better, but they will take more work! Whether it’s old or new, a juicer is required equipment. Unlike oranges or lemons, you won’t be able to rely on wrist power to squeeze your juice.

How sugar affects the juice volume

When adding freshly squeezed juice directly into a sweet or savory dish, you can add it as is. However, if you’re using it for drinking then you may want to add sugar to it. Apples on their own can be quite tart, especially varieties like crab apples or Granny Smith. Whether you add sugar or not, keep in mind that this additional ingredient will increase the volume of juice. In other words, you may not need as many apples to produce a gallon of juice once sugar content gets added.

Does apple juice go bad?

Freshly squeezed apple juice that is kept refrigerated will last 3-5 days before it starts to lose its quality. We recommend consuming homemade apple juice within 24 hours, so it is best to process the fruit in small batches. If it’s apple season and you’re inundated with fruit, then juice them and freeze until needed. Frozen apple juice can be stored for 4-6 months.

Fast facts

• Apple pomace is a term given to the leftover dry residue after the juice has been extracted from an apple. Commercial apple juice manufacturers use this leftover product to make pectin – a thickener and stabilizer in used other food.
• Michigan’s state flower is the apple blossom.
• A 9-inch pie can be made with two pounds of fresh apple.
• The only apple tree that is native to North America is the crab apple.
• Pomology is the science of growing apples.
• Although there have been huge advances in some areas of fruit harvesting technology, apples are mostly still picked by hand.

Summing up

Making juice at home is a fun, cost-saving job which results in delicious fresh juice. Understanding how much juice comes from apples will help you in the kitchen – whether it’s for a recipe that calls for the “juice of an apple”, or you’re calculating how many will be needed for your next juicing project.

Although there are a variety of factors that can affect the amount of juice you get from apples, you can expect to extract roughly one-third of a cup of juice from one piece of fruit. Choosing a brand of apple such as Honeycrisp or Ambrosia and ensuring they are large, fresh, and ripe should allow you to get an above-average output of juice.

What is your favorite type of apple for juicing? Please let us know in the comments below.

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Apple juice recipe | How to make apple juice with & without a juicer

By swasthi , on August 20, 2019 , 15 Comments , Jump to Recipe

Apple juice recipe – with & without a juicer. Raw apple juice is one of the most refreshing & healthy beverages that is full of Vitamins & Minerals. There are 2 different ways of making apple juice. One – to boil the apples and make a juice which can be preserved for quite some time even without refrigeration. Second method is juicing fresh apples either in a blender, centrifugal juicer or a slow juicer / masticating juicer.

The first method may be good for those who grow apples in their orchard and want to use up the surplus. I am sharing the second method i.e Juicing raw apples for optimal health benefits.

Here are the health benefits of consuming raw apple juice

• Builds overall immunity helping the body to fight against frequent cold, coughs and infections.
• Beautiful, flawless and blemish free skin keeping wrinkles, acne and pigmentation at bay.
• Improves appetite and digestion.
• Detoxifies the body and reduces cholesterol.

To make fresh apple juice, it is good to choose apples that are low acidic and sweet. Apples that are high in acid levels are sour tasting & are good for cooking, baking, making vinegar etc. To make raw apple juice low acidic apple varieties like Ambrosia, Juliet, Royal gala and Fuji are a good choice since they taste naturally sweet and sweetener can be avoided.

Apples are one of the fruits that are grown and maintained using lot of pesticides, wax etc. Though the freshness and look of the organic apples aren’t as great as the regular ones, we still buy organic apples since apples are one of the most consumed fruit in my home.

I had made this using a slow juicer, but I have also mentioned how to make it in a blender.

How to make apple juice

1. Wash apples under running water. If you prefer to use the skin, then make sure they are at room temperature and spray vinegar. Set these aside for 5 mins. Rub them gently with sea salt and rinse off under running water.

2. Though we use organic apples, I prefer to discard the skin before juicing. Apple skin has a natural substance known as pectin which is highly beneficial for health, so many folks prefer to use up the skin for juicing. Keep your juicer or blender jar ready before you begin to peel and cut them as they turn brown quickly.

3. There may be many ways of cutting apples, but I do it as shown in the image below. You can also use a apple slicer or a corer. The whole apple can be directly added to many slow juicer chutes, but we prefer to discard the seeds and the core since there may be infestations inside the core.

4. Cut the apples to a size that fits your juicer chute. If making in a blender then cut to small pieces. Since I made it in a slow juicer, I cut each apple to 4 pieces & discard the core.

5. If making in a blender, you may not be able to blend all 4 apples at one time. Start with 2 apples and add about ½ cup water or orange juice along with the other ingredients. For more pulpy varieties you may need to add more liquid. Keep blending and add more water or juice. Pour this to a strainer and collect the juice in a large bowl. With the help of a spoon press down the pulp.

If made in a slow juicer 8 large apples yield about 1 liter juice.

Serve apple juice immediately before it begins to oxidize and reduce the nutrition levels.

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Apple Juice: How to make and bottle your own homemade Apple juice (directions, recipe, with photos and free)

PickYourOwn.org — Find a pick-your-own farm near you! Then learn to can and freeze!

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Looking for Apple Juice: How to make and bottle your own homemade Apple juice (directions, recipe, with photos and free) in 2021? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I’ve used these, and they’re a great price & ship in 2 days.

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Apple Juice: How to make and bottle your own homemade Apple juice (directions, recipe, with photos and free)

How to Make Homemade Apple Juice

Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention.

Directions for Making Apple Juice

Ingredients

Equipment

• the largest pot you have
• Jar grabber (to pick up the hot jars)
• Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local «big box» stores, but it’s usually cheaper online from our affiliates)t)
• Jar funnel ($2 at mall kitchen stores and local «big box» stores, but it’s usually cheaper online from our affiliates)t)
• At least 1 large pot (at least 8-quart size or larger)
• Large spoons and ladles
• Ball jars (Publix, Kroger, other grocery stores and some «big box» stores carry them — about $8 per dozen quart jars including the lids and rings)
• Sieve:
  • a simple metal or plastic sieve.
  • colander

• Filters — if you want filtered juice
  • jelly bag
  • cheesecloth
  • coffee filters
• 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of peach, nectarine, plum, pluot or apricot juice after filling (about $30 to $35 at mall kitchen stores and local «big box» stores, but it’s usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they’re worth the investment.

Recipe and Directions

Step 1 — Selecting the apples

The most important step! You need apples that are sweet — that will eliminate the need to add any sugar. Most apple juice doesn’t have as much natural sweetness or flavor because they use underripe or off-spec apples. You can choose the best apples you can get and make far better apple juice. Don’t get me wrong, it is fine to use «seconds», as long as you cut out the bruised spots!

If you can, choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Rome and always use a mixture — never just one type. This year I used 4 bushels of red delicious and one each of Fuji, Yellow Delicious, Gala and Rome. This meant it was so sweet I did not need to add any sugar at all. And the flavor is great! The Fuji’s and Gala’s give it an aromatic flavor! Honeycrisp and Pink Lady are also excellent, sweet, flavorful apples.

Step 2 — How many apples and where to get them

You can pick your own, or buy them at the grocery store. But for large quantities, you’ll find that real* farmer’s markets, like the Farmer’s Market in Forest Park, Georgia have them at the best prices. In 2012 , they were available from late September at $14 to $30 per bushel. 2013 prices, thanks to abundant rainfall, are likely to be good at the real farmer’s markets, like the Atlanta-Forest park Georgia State Farmer’s Market and orchards in the southeast of the U.S.

You’ll get about 12 to 20 quarts of apple juice per bushel of apples . Count on 15 or 16 quarts per bushel.

* — not the cutesy, fake farmer’s markets that are just warehouse grocery stores that call themselves farmer’s markets.

Step 3 — Wash the jars and lids

Now’s a good time to get the jars ready, so you won’t be rushed later. The dishwasher is fine for the jars; especially if it has a «sanitize» cycle, the water bath processing will sanitize them as well as the contents! If you don’t have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used. Leave the jars in the dishwasher on «heated dry» until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot apple juice.

Put the lids into a pan of hot, but not quite boiling water (that’s what the manufacturer’s recommend) for 10 minutes, and use the magnetic «lid lifter wand» to pull them out.

Step 4 -Wash and chop the apples!

I’m sure you can figure out how to wash the apples in plain cold water.

Chopping them is much faster if you use one of those apple corer/segmenters — you just push it down on an apple and it cuts it into segments. Note: You do not peel the apples! You will put the entire apple into the pot to cook.

Step 5 — Cook the Apples

Pretty simple put about 4 inches of water (I used filtered tap water) on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high. When it gets really going, turn it to medium high until the apples are soft through and through.

Hardware stores sell a fruit steamer. I haven’t used one yet, but I hear they work well.

NOTE: If you have a electric juicer, you can simply juice the chopped apples, then skip to step 7 to heat the juice to boiling.

Step 6 — Sieve the cooked apples

Now you want to separate the liquid from the pulp, skins, seeds, stems, etc. There are quite a variety of ways to filter the apples.

• I like a natural apple juice, with the natural cloudiness of the fruit particles in it, so I just plop the cooked apples into a large metal or plastic sieve or colander.
• You can also refrigerate the juice for 24 to 48 hours and then Decant it (without mixing, carefully pour off clear liquid and discard sediment).

• A better way if you want filtered apple juice is just to line your sieve or colander with several layers of cheese cloth and let the juice drip through. It could take an hour..
• If you want really clear apple juice (but most people prefer «natural» style with some solids) you can strain the juice through a paper coffee filter place inside a sieve or colander.
• If you want more filtered apple juice, use a jelly bag. Just pour hot prepared fruit pulp into a jelly bag and let it drip. . Do not squeeze the bag.! In my experience this method takes forever.

Note: One of the easiest ways to extract juice is by using a steam juicer available at many hardware and variety stores. If you plan on making a lot of juice or doing this every year, it may be worth buying one. This unique piece of equipment allows you to conveniently extract juice by steaming the fruit which is held in a retaining basket. The juice drops into a reservoir which has a tube outlet for removal. Follow manufacturer’s instructions for using steam juicer. See the steam juicers at the right side of this page. All of them get very positive reviews from owners online)

If your goal is to make apple juice, you will still have a lot of apple pulp left, so I’d recommend you make apple sauce from it (see this page)

Step 7 — Heat the apple juice

Put the apple juice into a large pot. If you want, add cinnamon to taste. You should not need to add any sugar.

The apple juice does not need any further cooking; just get it heated to a low simmering boil and keep it hot until you get enough made to fill the jars you will put into the canner (Canners hold seven jars at once, whether they are quart or pint size)

Step 8 — Fill the jars and process them in the water bath

Fill them to within 1/4-inch of the top, wipe any spilled apple juice of the top, seat the lid and tighten the ring around them. Put them in the canner and keep them cover with at least 1 or 2 inches of water and boiling. if you are at sea level (up to 1,000 ft) boil pint or quart jars for 5 minutes and half gallon jars for 10 min. This assumes you kept the juice hot until you filled the jars. If you are at an altitude of 1,000 feet or more, see the chart below

Recommended process time for Apple Juice in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 — 1,000 ft 1,001 — 6,000 ft Above 6,000 ft Hot Pints or Quarts 5 min 10 15 Half-Gallons 10 min 15 20

Step 9 — Remove and cool the jars — Done

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don’t rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that’s a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it’s usually ok.

FAQs and Tips

• Q. Using a Juicer? «I was reading the apple juice canning instructions and was wondering if I can just juice the apples with my electric juicer, then bring the juice to a boil, and can in a boiling water bath. Seems to me this would be easier even if the liquid separates after canning in the jars.

A. Sure! That’s perfectly fine!

Comments and feedback

Other Equipment:

From left to right:

1. Jar lifting tongs to pick up hot jars
2. Lid lifter — to remove lids from the pot of boiling water (sterilizing )
3. Lid — disposable — you may only use them once
4. Ring — holds the lids on the jar until after the jars cool — then you don’t need them
5. Canning jar funnel — to fill the jars

Victorio V250 Food Strainer (the same as the comparable Villaware and Roma models)

See the seller’s website for more information, features, pricing and user reviews!

Deluxe Food Strainer and Sauce Maker

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!

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Home Canning Kits See the seller’s website for more information, features, pricing and user reviews! This is the same type of standard canner that my grandmother used to make everything from apple juice to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You’ll never need anything else except more jars and lids!