Here's a document from Ohio State Extension. If you scroll down the page you'll see info for canning fresh cider. I checked the dates on the bottom of the document. The original instructions seem to come from Ball canning 1988, but I notice North Carolina Extension 1997, so that's recent enough.

Carol

Here is a link that might be useful: Preserving Beverages including Fresh Cider

thanks carol! what would I do without you????

For the best flavor, freezing does the job.

thought you might like to see this by Dr. Andres (UGa & NCHFP) about making cider -- freezing is suggested

http://www.fcs.uga.edu/pubs/PDF/FDNS-E-91.pdf

kay

It is true that freezing is optimal in terms of best flavor. Canning offers the convenience of shelf storage, but there is a cost.

In either case, it's crucial to be extra-careful about sanitation and sterilization practices as well as temperatures to which the cider is heated.

With canning if you're not careful you either end up with vinegar, some sort of hard cider and/or lids blowing off jars.

Carol