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Canning Apple Cider

A method for preserving fresh apple cider in sterilized jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Apple and cider are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,238 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Canning Apple Cider

Ingredients

Directions

Prepare

  1. Fill Perfect Seal Jars with fresh apple cider.

  2. Add 1 tablespoon of sugar to each quart.

Seal and sterilize

  1. Put on rubbers and tops, and adjust the spring.

  2. Place the jars in a boiler and sterilize for 10 minutes.

  3. If the cider has been standing for a few days, sterilize for a few minutes longer.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + cidertop 2% of all pairs
    Smell alikemoderate
    Cooked together1,238 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh apple cider
Provides the liquid and apple flavor that is preserved in the jars.
Sugar
Adds sweetness to balance the tartness of the cider.

The step that matters

Sterilizing the sealed jars. Heat kills the microorganisms that would otherwise ferment or spoil the cider. Cider that has stood for several days may carry more microbes, which is why the record calls for extra sterilizing time.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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