For the cider, we used an apple cider press. First we washed, cored and chopped the apples into small bits using a food processer.
Next we took the apple bits and placed them into the press. Then we squeezed the juice out of the apples. Once the juice was squeezed we strained the cider through cheesecloth.
I cooked the cider with mulling spices for 25 minutes. Cinnamon sticks, whole cloves and allspice. I tied up a small bag of cheesecloth to place in with the cider.
Once the spice flavored the cider, I removed for them heat and ladled into quart jars.
Followed up with a water bath for the final canning process. 10 minutes on a rolling boil to pasteurize the cider.