Scruffy1207
Well-Known Member
I was wondering if I could put my hard cider in mason jars? I haven't heard of this before so I don't know if it's ok.
step said:I was thinking you would be "canning" and thus would be applying sufficient heat to kill any residual/suspended yeast
step said:Sorry. it was just where my mind jumped when I read "mason jars." Again, I think this might be great for backsweeting, but come to think of it you might vaporize some alcohol by canning.
Come on cider experts chime in on this, I am just spouting bull**** here and would like to hear, rather, read some experienced responses.
BoomerCreek said:What about just heating the jars up before the cider is poured in. If they were freshly taken out of the dishwasher or heated up some other way they may be hot enough to seal the jar up without killing the beasties. I don't know what would happen when the pressure changed from jar conditioning after though. Let us know what happens.
step said:Have you sampled what you have? Do you want it sweeter? Do you want carbonation? If you like it where its at then by all means mason jar it given some standard sanitation process
Really I would think you could carb because they seal air tight.
Mason jars depend on a partial vacuum to keep the lids pulled down tight. You would have an internal pressure above ambient. If you keep the rings on, the pressure of the ring may keep the seal in the presence of the internal pressure, but I'd consider this an experiment and not something to count on.
I have around 8 gallons of cider sitting in quart mason jars, they are all still ciders but the mason jars do work if it is still. I bottled them and then ran then through a dish washer cycle, to pasteurize them. They come out at around 145 degrees. some have been in there for about 6 months and are doing great.
lextasy23 said:The hot water bath is 212 not 145. Botulism is what you have to worry about with canned foods low in acid like meats, but anything acidic like citrus is fine in just boiling water. The pressure canner goes for 60-90 mins at 15psi, somewhere in the neighborhood of 250-260 degrees i believe. A dishwasher is NOT sufficient for sanitizing bottles or jars. (Though I'm curious about running a load with StarSan...)
They might not remember, as it was 13 years ago ; )How did it go?
Nope, not gonna make it sparkling and i dont think I’ll be backsweetening much, as i used 1 part diet cranberry juice, 1 part apple cider, and honey to supplement the lack of sugars in the diet cran. (made sure that it didnt have any chemicals that would lead to bad tastes or halts in fermentation). Once they cool off from the boiling water bath imma put them immediately in the fridge.They might not remember, as it was 13 years ago ; )
If you're pasturizing, and not going to carbonation, should be fine? I'd personally keep it cold or in a sealed plastic bin, but I'm nuts.
The sorbates are just incase this doesn’t fully work and some yeasts are left behind. About half the head of foam is still up, which is how I normally track how my fermentation is going, but here we are, and i need to get the liquid off the loose dry hops…The reason im being so careful is the fact I’m not letting it ferment the full month i would had i not made that stupid hops mistake. I have to rack at half the time cause i dont want green, grassy lawn clipping aromatics and flavors in there (if it hasn’t already started). I’ve read that heat denatures the flavor of honey, so i was thinking of running the hot water bath for about 140°f for about 20 minutes, this should keep me from heating the honey too much and stay far away from that 170°f boiling point of alcohol!
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