Canning Cranberry Juice
Learn how to make and can homemade cranberry juice with this easy step-by-step guide. This recipe ensures a fresh, preservative-free juice packed with antioxidants and natural tartness. Perfect for long-term storage and year-round enjoyment!
Ingredients
- 4 cups fresh or frozen cranberries
- 4 cups water
- ½ - 1 cup sugar (optional, adjust to taste)
Instructions
- Prepare the Cranberries – Rinse fresh cranberries or thaw frozen ones.
- Extract the Juice – Boil cranberries and water for 10-15 minutes until they burst.
- Strain – Use a fine mesh strainer or cheesecloth to separate the juice from the pulp.
- Sweeten (Optional) – Return the juice to the pot, add sugar if desired, and stir until dissolved.
- Sterilize Jars – Boil jars and lids for 10 minutes to sterilize.
- Fill Jars – Pour hot juice into jars, leaving ½ inch of headspace.
- Water Bath Process – Submerge jars in boiling water for 15 minutes.
- Cool & Store – Let jars cool for 12-24 hours, then store in a cool, dark place for up to 1 year.
Notes
Storage :
- Refrigerator: Store opened cranberry juice in an airtight container for up to 7 days.
- Pantry: Properly canned cranberry juice lasts up to 1 year.
Expert Tips:
- For a deeper flavor, let the juice sit for 24 hours before consuming.
- Use a citrus juicer if you prefer a cold-pressed method instead of boiling.
- Adjust sugar levels to balance tartness according to preference.