Homemade Cranberry Juice
This delicious and vibrant homemade cranberry juice can be preserved with just a few simple ingredients: whole cranberries, boiling water, and sugar.
Equipment
- 7 Quart Jars with lids and rings
Ingredients
- 4 bags of fresh cranberries rinsed and picked through
- 1 ¾ - 3 ½ cups of sugar depending on your level of sweetness
- Boiling water 4-5 quarts
Instructions
- Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
- Begin a large kettle with water and heat over high heat to get to boiling. Once boiling, reduce to a simmer.
- Fill each quart jar with 1 ¾ cups of rinsed cranberries. Add ¼ cup to ½ of sugar to each jar, depending on your sweetness preference. You can not go any lower as the sugar is what draws out the cranberry flavor.
- Ladle boiling water into prepared quart jars to ½ inch headspace.
- Wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 25 minutes, adjusting for altitude (if you are about 1000 feet, add 5 min)
- Once the processing time is up, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.
Notes
- If you have never canned, you can reference the National Center for Home Preservation for more detailed information.
- Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator.
- Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
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