Apple season is one of the most rewarding times on the homestead. Our trees give us bushels of fruit, and while we eat plenty fresh, most of them are destined for preserving. This year, without a cider press, we made apple cider right on the stovetop. Using a simple method with boiling bags and a big pot, we created a cozy, spiced cider and canned it for the months ahead.

If you’ve got apples and no press, this recipe will show you how to make smooth, flavorful cider and safely preserve it for winter.

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Ingredients

• 10–12 pounds apples (a mix of sweet and tart varieties is best)
• 2–3 cinnamon sticks
• 1 tablespoon whole cloves (or 1 teaspoon ground cloves)
• 1 teaspoon allspice (optional)
• ½ teaspoon nutmeg
• 1–2 cups sugar
• About 1-2 gallon filtered water

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Stovetop Apple Cider Without a Press

1. Wash and chop apples – Quarter or roughly chop. No need to peel or core.
2. Use boiling bags – Place apples and spices into heat-safe boiling bags. This keeps the pulp contained and gives you clear cider without straining pulp.
3. Simmer – Put the bags in a large stockpot, cover with water, and bring to a boil. Reduce to a simmer for 3–4 hours. For richer flavor, let it simmer 5–6 hours, checking liquid level occasionally.
4. Sweeten – Remove the bags, then stir in sugar (or your sweetener of choice) until dissolved. Adjust spices if needed.

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Canning Instructions

Apple cider is naturally acidic, which makes it safe for water-bath canning when hot-packed.

1. Prepare jars – Wash and sterilize quart jars, lids, and bands. Keep jars hot until ready to fill.
2. Fill jars – Heat cider to a simmer, then ladle into jars, leaving ¼ inch headspace.
3. Wipe rims – Wipe rims with a clean cloth.
4. Seal – Place lids on jars and tighten bands fingertip-tight.
5. Process – Submerge jars in a boiling water-bath canner with at least 1 inch of water over the tops. Process:
   • Pints: 10 minutes
   • Quarts: 20 mins
     Adjust for altitude as needed.
6. Cool & store – Remove jars and let them cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark pantry. Properly sealed cider will keep up to 12 months.

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Tips for Flavor & Success

• Simmer longer for deeper spice and richer flavor.
• Mix apple varieties for a balance of sweet and tart.
• Taste before canning and adjust sugar or spices.
• If you like bolder spice, add more cinnamon, cloves, or nutmeg and extend simmering time.

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Making apple cider without a press is simple, rewarding, and a perfect way to preserve the flavors of fall. With just a pot, some spices, and a little time, you can stock your pantry with jars of golden, spiced cider that taste like autumn in a cup.

Here on the homestead, we’ve already canned quarts to last us through the colder months, and we’ll be making more batches along with applesauce and pie filling. This cider is a cozy tradition we’ll return to year after year.

Canning Supplies We Love (Shop Our Favorites on Amazon)

Preserving the harvest feels extra special when you have the right tools by your side. Over the years here at the homestead, we’ve found a few must-have canning essentials that make the process easier, safer, and more joyful.

If you’re ready to stock your kitchen with trusted gear, you can find everything we recommend in our curated Amazon Influencer Shop — each item selected with care, just like the jars on our shelves.

Shop our favorite canning supplies here:
 Fallow and Blossom Canning Favorites on Amazon

🎥 Watch on YouTube

Want to see this recipe in action? We filmed the entire process of harvesting apples, simmering them into cider, and preserving the jars right here on our homestead.

Subscribe to our YouTube channel, Fallow & Blossom, for more weekly homestead recipes, seasonal preserving, and cozy living inspiration.