1. Boil water if not using leftover water from another apple recipe.

2. Place apple scraps in pots or crock inserts, filling ¾ full.

3. Cover scraps with hot water and let sit covered for 2–3 hours.

4. After an hour, add 2–5 more cups of hot water to each pot, stir, and let sit another hour.

5. Strain mixture through cheesecloth into a stockpot to remove pulp.

6. Bring strained juice to a boil, add sugar to taste, and boil for 20–30 minutes until sugar dissolves.

7. Cool and refrigerate overnight if clearer juice is desired.

8. Reheat without stirring; ladle carefully into jars.

9. Sterilize jars and tools in hot soapy water, rinse, and air dry.

10. Simmer jars in canner at 180°F for 10 minutes, keep them hot.

11. Ladle hot juice into jars with ½-inch headspace.

12. Wipe rims, apply lids and bands fingertip tight.

13. Boil filled jars for 30 minutes in a water bath (adjust for altitude).

14. Cool jars in canner for 5 minutes, then transfer upright to towel-covered surface.

15. Let sit undisturbed 12–24 hours.

16. Check seals; refrigerate any unsealed jars and use within a week.

17. Remove bands, wash jars, label, and store in a cool, dark place for up to 12–18 months.