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Canning Cranberry Juice Recipe

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This recipe provides two methods for canning cranberry juice to enjoy fresh or preserved cranberry juice year-round. The Pre-Juiced Method involves extracting cranberry juice by boiling and straining, suitable for both sweetened and unsweetened juice, while the Whole Berry Method packs raw cranberries and sugar directly into jars, allowing juice to infuse over time. Both methods include detailed instructions for proper water bath canning to ensure safety and longevity, yielding tart to sweet cranberry juice with customizable sugar levels.

Ingredients

For Pre-Juiced Cranberry Juice

  • 3 lbs cranberries (four 12 oz bags)
  • 7 quarts water
  • 1 3/4 to 3 1/2 cups sugar (optional, adjust to taste)

For Whole Berry Cranberry Juice

  • 1 1/2 to 1 3/4 cups raw cranberries per quart jar
  • 1/4 to 1/2 cup sugar per quart jar
  • Boiling water (enough to fill jars with berries and sugar, leaving 1/2 inch headspace)

Instructions

  1. Prepare Cranberries for Juice Extraction (Pre-Juiced Method): Add 3 lbs cranberries and 4 quarts water to a large stock pot. Bring to a boil, then simmer for 5-10 minutes until cranberries pop.
  2. First Strain: Strain cranberries through double-layered cheesecloth or a jelly bag for approximately 30 minutes to collect juice.
  3. Second Extraction: Return pulp to stock pot, add 2 quarts water, simmer for 5 minutes, then strain again for 10-15 minutes.
  4. Third Extraction: Return pulp with 1 quart water, simmer 5 minutes while stirring to extract remaining juice, strain one final time, discard pulp.
  5. Prepare for Canning: Preheat a water bath canner to simmering temp (~180°F). Warm extracted juice to 180-190°F, add sugar if desired (1 3/4 to 3 1/2 cups per batch), stirring to dissolve without boiling.
  6. Fill Jars for Pre-Juiced Method: Ladle juice into sterilized jars leaving 1/4 inch headspace, seal with two-part canning lids.
  7. Process Jars: Place jars in canner, bring to a rolling boil, and process pints or quarts for 10 minutes at elevations below 1,000 feet. Increase time to 15 minutes above 1,000 feet.
  8. Cool and Store Jars: Remove jars and cool on towel. After 24 hours, check seals. Store sealed jars in pantry for 12-18 months; refrigerate any unsealed jars for immediate use. Remove rings before storing.
  9. Whole Berry Method Packing: Place 1 1/2 to 1 3/4 cups raw cranberries and 1/4 to 1/2 cup sugar in each quart jar.
  10. Add Boiling Water: Bring water to a boil, pour over berries and sugar leaving 1/2 inch headspace.
  11. Seal and Process Jars: Seal jars with two-part lids and load into a prepared water bath canner heated to 180°F. Bring to a full rolling boil and process quart jars for 25 minutes below 1,000 feet elevation; increase to 30 minutes for 1,000-6,000 feet and 35 minutes above 6,000 feet.
  12. Cool and Store (Whole Berry Method): Cool jars on a towel, check seals after 24 hours. Store sealed jars in pantry for 12-18 months. Wait 4-6 weeks for juice to extract before drinking. Refrigerate unsealed jars.

Notes

  • Always check jar seals after 24 hours before storing in the pantry.
  • Pre-Juiced Method yields immediate drinking juice; Whole Berry Method requires 4-6 weeks infusion time before use.
  • Use sugar according to taste preferences: about 1/4 cup per quart for tart juice or up to 1/2 cup per quart for sweet juice.
  • For sugar-free juice in Pre-Juiced Method, omit sugar entirely. Sugar is necessary in Whole Berry Method for proper juice extraction.
  • Maintain appropriate headspace: 1/4 inch for juice-only jars, 1/2 inch when canning berries and juice.
  • Process jars according to elevation to ensure safe preservation.
  • Remove canning ring bands once jars are sealed to prevent rust and check seal integrity.

Find it online: https://flavorspath.com/canning-cranberry-juice-recipe/