North American Fruit Explorers mailing list at ibiblio

["Erdman, James" <ErdmanJ@uwstout.edu>]

> for canning fresh juice, i clean and oven sterilize
> glass quart juice  
> jars (275ºF oven for 45 minutes) while i heat the
> juice to 180ºF  
> (don't boil it or you ruin the flavors).  put hot
> juice into hot jars  
> and seal the lid back on tight, and you'll hear the
> little pings of  
> sucked down, vacuum-tight lids in no time.


 

This also doesn't sound especially safe to me.  We do something similar, but 
we bring the juice (usually apple juice) to 180 degrees, put it into scalded 
jars, put on the lids and rings, and then the jars go into a boiling water 
bath, where they stay for 10 minutes at the 180 degrees.  We have had good 
luck with this over the last 30 years or so, and the juice tastes very good 
if we don't overheat it.

Jim, in Menomonie, WI