Cranberry Juice
Make your own cranberry juice with simple ingredients. Explore the benefits of homemade cranberry juice and canning tips.
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Equipment
- Cheese cloth
- Ladle
- 12 quart stockpot or larger
Ingredients
Quick Cranberry Canning Ingredients- (not ready for 6 weeks)
- 3 12 oz bags Fresh cranberries
- 2 cups Sugar
- Boiling water
Ready Immediately Cranberry Canning Ingredients
- 10 12 oz bags Fresh Cranberries
- 6 Quarts Water
- 2 cups Sugar
Instructions
Quick Cranberry Juice Canning (not ready for 6 weeks)
- Fill the water bath with water and bring to a boil.
- Wash the jars, lids, and bands with hot soapy water.
- Measure 1 ¾ cups of cranberries and 1/3 cup of sugar into each jar.
- Fill the jars with boiling water, leaving 1/2 inch headspace.
- Wipe the rims with a clean paper towel, place the lids on the jars, and tighten the bands fingertip tight.
- Using the jar lifter, lower the jars into the boiling water, cover, and process for 15 minutes. (Adjust time for altitude if needed)
- Once the jars are finished processing, turn off the burner and remove the lid.
- Carefully remove the jars to a towel lined cutting board and allow to cool in place for 12 hours before labeling, dating, and storing.
- The juice will infuse for 6 weeks before it is ready to use.
- When ready, strain the juice through a fine mesh strainer and reserve the cranberries for dehydrating.
Ready Immediately Cranberry Juice
- Fill the large stockpot with washed cranberries and 6 quarts of water.
- Bring to a boil, stirring occasionally for 5 minutes or until the cranberries begin to burst and soften.
- Remove from the heat and process juice through the juicer into a clean large stockpot.
- After all the cranberries have been juiced, begin straining the juice through a jelly bag or cheese cloth lined fine mesh strainer. Allow the juice to strain for at least 2 hours.
- Once the juice has strained, do not throw away the pulp. Instead, save to make jelled cranberry sauce.
- Fill the water bath and bring to a boil
- Wash the jars, lids, and bands with hot soapy water.
- Return the stockpot of juice to the stove and bring to a light simmer. Add the sugar and stir. Monitor the temperature of the juice, it needs to reach 190℉ for five minutes before proceeding to the canning process.
- Fill the jars with the juice, leaving 1/2 inch headspace.
- Wipe the rims of the jars, place the lids, and tighten the bands fingertip tight.
- Lower the jars into the canner with the jar lifter, cover, and process for 15 minutes. (adjust for altitude if needed).
- When finished processing, turn off the burner and remove the jars to a towel lined cutting board to rest for at least 12 hours before labeling, dating, and storing.
Nutrition
Serving: 1cupCalories: 75kcal
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