I've canned 16 pints of apple juice from two pressings in our apple press. I know that these jars, all properly sealed, should now last in our pantry for at least a year, perhaps as much as 18 months.

There is one more caveat: The FDA "does not require warning labels for juice or cider that is sold by the glass — for example, at apple orchards, farmers’ markets, roadside stands, juice bars ...

Because non-alcoholic apple cider isn't filtered the same way apple juice is, "it’s less processed and thereby retains more fiber and vitamins," says Lisa Young, a registered dietitian ...

But apple cider is raw, unfiltered juice—the pulp and sediment are intact. To make cider, the apples are ground into an applesauce-like consistency, then wrapped in cloth.

Any juice, or cider that is not pasteurized, or "heat-treated," may contain harmful bacteria from the fresh-squeezed or raw fruits and vegetables used to make it, according to the FDA.

Apple juice by itself tastes great, plus it's a great mixer, especially with tequila. Meanwhile, apple cider is classic as a hot beverage when temperatures drop, but it can also be enjoyed on ice.