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Canning Cranberry Juice Recipe (Fresh and Delicious!)

Canning Cranberry Juice

Welcome to our delicious journey of Canning Cranberry Juice! If you're looking for a refreshing, tart beverage that captures the essence of autumn, you've come to the right place.
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Cook Time 30 minutes
Total Time 30 minutes
Course: Beverage
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Juice
  • 4 quarts fresh cranberries Choose firm, plump berries.
  • 4 cups sugar Adjust to taste.
  • 8 cups water Used to extract juice.

Equipment

  • Large pot
  • Fine-mesh sieve or cheesecloth
  • Canning jars and lids
  • Jar lifter
  • Funnel
  • Clean Cloth
  • Boiling water canner

Method
 

  1. Step 1: Rinse the cranberries under cold water. Remove any stems or damaged berries.
  2. Step 2: In a large pot, combine the cranberries with 8 cups of water. Bring to a boil over medium heat.
  3. Step 3: Reduce heat and let it simmer for 10-15 minutes until cranberries burst.
  4. Step 4: Remove from heat and let cool slightly.
  5. Step 5: Strain the mixture through a fine-mesh sieve or cheesecloth, pressing solids to extract juice.
  6. Step 6: Add 4 cups of sugar to the extracted juice and stir until dissolved.
  7. Step 7: Bring the juice back to a boil and simmer for an additional 5 minutes.
  8. Step 8: Sterilize your canning jars and lids in boiling water.
  9. Step 9: Fill the sterilized jars with hot cranberry juice, leaving 1/2 inch of headspace.
  10. Step 10: Wipe the rims of the jars with a clean cloth.
  11. Step 11: Seal the jars with lids and screw on the bands until fingertip-tight.
  12. Step 12: Process the jars in a boiling water bath for 15-20 minutes.
  13. Step 13: Carefully remove the jars and let them cool completely.
  14. Step 14: Check the seals by pressing the center of each lid.

Notes

Properly canned cranberry juice can last for up to a year when stored in a cool, dark place.