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Canning Cranberry Juice Recipe (Fresh and Flavorful!)

Canning Cranberry Juice

Canning cranberry juice is a delightful way to enjoy the tart, refreshing flavor of cranberries all year round. Whether you're looking to preserve the harvest from your backyard or simply want to enjoy the vibrant taste of cranberries during the off-season, this homemade cranberry juice is the perfect solution. Canning not only extends the shelf life of your juice but also allows you to control the ingredients, ensuring a delicious, all-natural product without preservatives.
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Course: Beverage, Preservation
Cuisine: American
Calories: 116
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Fresh Cranberries approximately 1 pound of fresh cranberries
  • 16 cups Water to create your juice mixture
  • 1-2 cups Sugar (Optional) to taste
  • 1/4 cup Bottled Lemon Juice (Optional) for acidity adjustment

Equipment

  • Large Pot
  • Fine Mesh Sieve or Cheesecloth
  • Large Bowl or Pot
  • Sterilizing Canning Jars
  • Jar Lifter
  • Canning Funnel
  • Clean Cloth
  • Boiling water bath canner

Method
 

  1. Step 1: Rinse your fresh cranberries thoroughly under cold water. Sort through the berries and discard any that are soft, squished, or have any blemishes.
  2. Step 2: In a large pot, combine 1 part cranberries with 4 parts water. Bring this mixture to a boil over medium heat.
  3. Step 3: Once the mixture reaches a rolling boil, reduce the heat and let it simmer for 10-15 minutes.
  4. Step 4: Use a fine mesh sieve or cheesecloth to strain the mixture into a large bowl or another pot.
  5. Step 5: If you prefer a sweeter juice, add sugar to taste and mix until dissolved. Incorporate bottled lemon juice if desired.
  6. Step 6: Sterilize your jars by boiling them in water for 10 minutes.
  7. Step 7: Using a canning funnel, pour the cranberry juice into the prepared jars, leaving about ½ inch of headspace.
  8. Step 8: Wipe the rims of the jars with a clean cloth and place sterilized lids and rings on the jars.
  9. Step 9: Process the jars in a boiling water bath for 10-15 minutes.
  10. Step 10: Carefully remove the jars from the water bath and allow them to cool completely.
  11. Step 11: Check the seals by pressing the center of each lid. If it does not pop back, your jar is sealed properly.
  12. Step 12: Label your jars with the date and store them in a cool, dark place.

Notes

Properly sealed jars of canned cranberry juice can last for up to a year when stored in a cool, dark place. Always check for seals before consumption.