1. Home
  2. Food
  3. Home food preservation

Is there a safe way to can fermented cider?

Q:

We have apple cider that is just starting to ferment. I want to can the cider in glass jars to use throughout the year, and I need a safe technique. Thank you!

A:

The cider can be canned the same way as fresh apple juice. Fermenting makes the cider more acidic.

To preserve the cider:

  1. Heat the juice to simmering (185-210° F).
  2. Pour into hot sterilized jars.
  3. Process for five minutes in a boiling water canner. If you want to eliminate the sterilizing step, process for 10 minutes.

For more information on preserving apple cider, including how to grind/press apples and how to pasteurize the cider, read our article Preserving Foods: Fruit Juice & Apple Cider, OSU Extension.

Related content

Preserving Foods: Fruit Juice & Apple Cider (SP 50-455)

Making and preserving fruit juice at home can be easy and economical. Use the juices as breakfast beverages, soft drink substitutes, bases for punch and for making jelly. Here's a guide to making fruit juice at home.

Nellie Oehler | May 2019 | Article Peer reviewed (Gray level)

Hard Cider Production and Orchard Management in the Pacific Northwest

Making hard cider for both commercial and private enjoyment is the target of renewed interest in areas that are well suited to growing apples. This manual provides basic information on the many considerations that...

Gary A. Moulton, Carol A. Miles, Jacqueline King, Andrew Zimmerman | Nov 2010 | Extension Catalog publication Peer reviewed (Orange level)

Picking and Storing Apples and Pears

For the best apples and pears, home orchardists and small farmers pick fruit at optimum maturity. Apples and pears harvested at the right time taste better than fruit picked at other times. They store better, ...

Ashley Thompson, Kelsey Galimba, Eliott Gloeb | Dec 2022 | Extension Catalog publication Peer reviewed (Orange level)

Canned peppers in glass jar (photo Lynn Ketchum)
Want to learn more about this topic? Explore more resources from OSU Extension: Home food preservation, Wine, beer, cider and spirits

Was this page helpful?

Related Content from OSU Extension

Why are my grapevines stunted? OSU Extension has the answers

App makes it easy to check out all the possibilities and pick the right solution

Gail Wells | Mar 1, 2016 | News story

Canning Timer & Checklist App

Select from over 50 popular foods used in home canning—including vegetables, fruits, meats, jams, jellies, pickles, and seafood—to generate a checklist and timer for processing. This app lets set you set your ...

Jeanne Brandt | Mar 2020 | Extension Catalog publication Peer reviewed (Orange level)

Season 2, Episode 9 | Does Vineyard Nitrogen Impact Wine Sensory?

Learn more about how nitrogen impacts wine sensory perception in white wines.

Patricia A. Skinkis | May 2024 | Podcast episode Peer reviewed (Gray level)

Healthy Indoor Environments

Consumers are interested in safe, healthy tips for managing homes that are efficient and economical. In a partnership, University of Georgia Extension specialists and Glenda Hyde, Oregon State University faculty, in Central Oregon ...

Newsletter

Season 2, Episode 8 | Adapting Research to Build Precision Viticulture Tools

Learn about how engineers work with viticulturists to develop a vine nutrition sensor.

Patricia A. Skinkis | Mar 2024 | Podcast episode Peer reviewed (Gray level)

Culturally respectful food preservation program builds trust in Warm Springs

In 2020, the OSU Extension traditional foods preservation program changed structure to prioritize Tribal leadership and community input by requiring a Tribal member to lead all traditional foods classes.

Olivia Davis | Apr 2024 | Impact story

Starting a vineyard

This article provides the important steps that need consideration in developing a vineyard business in Oregon.

Patricia A. Skinkis | Sep 2018 | Article Peer reviewed (Gray level)

Monitoring vineyard nutrition

This article describes how to determine vineyard nutrient needs through grapevine tissue and soil sampling. It also provides tissue testing guidelines.

Patricia A. Skinkis, Paul Schreiner | Dec 2018 | Article Peer reviewed (Gray level)

Steam Canners - Using to Process High-Acid or Acidified Foods (SP50-1005)

Foods naturally high in acid — most fruits, pickles and salsas — can be processed in a steam canner. Steam canners require less water but processing time is limited. Here's how to use steam canners for high-acid foods.

Caryn Wheeler, Jared Hibbard-Swanson, Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Pickle Fact Sheet (SP 50-466)

The Pickle Fact Sheet provides what you need to know to pickle vegetables and fruits at home, from selecting the best produce to what type of salt, vinegar and spices to use, plus tips for processing and storing.

Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Safe canning practices for jam?

My daughter told me she and her friends made strawberry jam that they processed in a dishwasher rather than in a boiling water bath. This sounds dangerous to me, and I wanted to know your opinion.

Glenda Hyde | Jun 2013 | Featured question

Can I use Stevia for canning?

My husband is now a type 2 diabetic. I cannot have artificial sweeteners. I would like to find a way to can fruit without doing it one way for him and a different way for me. I've been using Stevia with fruit I am...

Nellie Oehler | Sep 2018 | Featured question Peer reviewed (Gray level)

Can Jalapeño peppers be frozen?

Can I freeze jalapeño peppers? Do you have any methods or suggestions for how to do so?

Jeanne Brandt | Sep 2013 | Featured question

Freezing Fruits and Vegetables

Learn how to freeze fruits, vegetables and juices, and how to refreeze frozen foods. A chart lists freezing instructions for dozens of fruits and vegetables.

Tonya Johnson, Jeanne Brandt | Sep 2018 | Extension Catalog publication Peer reviewed (Orange level)

How to deal with a vineyard powdery mildew outbreak

A powdery mildew infection on grape vines is among the last things a grape grower wants to see. An infection can destroy fruit and wine quality. But if powdery mildew shows up, there is a rescue plan.

Jay W. Pscheidt | Aug 2019 | Article Peer reviewed (Gray level)

Jay Pscheidt, Plant Pathologist, shows SMART sprayers for disease management in vineyards

Jay Pscheidt is a plant pathologist and Extension researcher who works with the Oregon Wine Research Institute, based at Oregon State University. His research focuses on a “smart” sprayer that is run by a computer and sensors to determine when to spray, saving in pesticide, water and time.

Jay W. Pscheidt | Feb 2019 | Video

Canning Fruits

This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.

Lizann Powers-Hammond, Val Hillers | Apr 2018 | Extension Catalog publication Peer reviewed (Orange level)

OSU establishes demonstration orchard for state’s growing cider industry

The orchard has more than 80 apple varieties – some that are well-known in the industry and in high demand by cider-makers – plus other lesser known or experimental varieties needing to be evaluated under western Oregon conditions.

Nik Wiman | Jan 2021 | Impact story

Ask Extension

Have a question? Ask Extension!

Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

Ask us a question