1. Pour the raw apple cider into a stock pot and heat it to 160 degrees F. You can filter the juice if you wish to remove any sediment but that is optional. Pour the hot cider into hot, sterilized jars leaving at least ¼ inch headspace. Wipe the rims of the jars with a damp cloth and screw on the lids.
2. Place the jars in stock pot tall enough to allow 3-4 inches of water over the tops of the bottles. Bring to a full boil and boil the jars for 5 minutes if using pints or quarts, and for 10 minutes if using half gallon jars.
3. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them to a dark, cool place for long-term storage. Will keep for at least one year.