Homemade Cranberry Juice For Canning Recipe
Whether you're a seasoned canner or a novicein the kitchen, this canned homemade cranberry juice will captivate your taste buds with eachsweet-tart sip
Equipment
- Mason Jars
- Water Bath Canner
- Pot
- Canning Kit (funnel,tongs, etc)
Ingredients
- 3 pounds of fresh cranberries adjustable based on preference
- 4 quarts water
- sugar
Instructions
Extracting craberries for juice canning
- Use premium, clean cranberries from your garden or shop.
- Start with 3 pounds of cranberries (adjust quantity for more concentrated juice).
- Combine 4 quarts of water and cranberries in a large stockpot and simmer.
- After 5 to 10 minutes, the cranberries will burst and release their scents and colors.
- Strain the mixture using a jelly bag or two layers of cheesecloth to separate the liquid from the solids.
- Repeat cooking and straining if there's more juice left in the cranberries.
- Use a juicer or other instrument to extract the juice directly from the cranberries.
- You might need more cranberries to produce the same juice as the whole cranberry approach.
- The flavor of the extracted cranberry juice may differ from the simmered juice, which tends to be richer and stronger.
- Once you have your cranberry juice, taste-adjust the sweetness to your preference.
- Stir slowly to mix the sugar into the juice.
Whole berries canning
- Prepare quart-sized jars and fill them with fresh cranberries (1 1/2 to 1 3/4 cups per jar).
- Add roughly 1/2 cup of sugar to each quart jar. Adjust sweetness according to preference, but don't use less than 1/4 cup to ensure enough syrup for juicing.
- Leave about 1/2 inch of headroom at the top of the jar.
- Pour boiling water over the cranberries and sugar, covering them completely.
- Seal the jars with lids.
Water Bath Canning
- Filljars with cranberry juice, leaving 1/4 inch headspace (half-inch you canning whole berries)
- Ensure lids are firmly secured to prevent leaks during processing
- Process pints and quarts of cranberries at a full rolling boil for about 25 minutes, adjusting based on altitude
- Whole berries canning require an additional 4-6 weeks to develop flavors before consumption
Notes
- To extract the maximum cranberry flavor, repeat the boiling and filtering process several times.
- To avoid the jelly-like texture in the juice, freeze the cranberries before pressing them, as freezing reduces pectin concentration.
- Canning cranberry juice is not just about preserving the fruit; it also creates lasting memories of enjoying the vibrant color and sweet-tart flavor during holiday parties.
- Don't be afraid to experiment and customize your cranberry juice with different flavors and fruit combinations. Mistakes are normal, and each attempt helps you improve your canning skills. Enjoy the rewarding experience of making your own cranberry juice!