To pasteurize the cider, heat it in a clean stainless or unchipped enamel pot
to at least 185°F (85°C), and no more than 200°F (93°C).
DO NOT BOIL.
While the cider is heating, scald the caps with boiling water and preheat the
bottles in a 'slow' oven. As soon as the cider is up to temperature, fill the
warm bottles to overflowing - NO airspace on top - as quickly as possible
[temperature should be no less than 165°F (74°C) when capped], tighten down the
lid, and let it sit until cooled to room temperature.
As the juice cools it will shrink just enough to create the vacuum necessary for
preservation. This process will kill the yeast that cause the natural
fermentation (as well as most forms of bacterial contamination), and create a
relatively oxygen-free environment to preserve the nutritional quality of the
juice for an indefinite period.
The containers must be glass, with a sealing lid, such as standard canning jars.
Heating, filling and cooling times should be as short as possible to maintain
the highest possible quality.