It’s cranberry season. Not sure what to do with the leftover bag of cranberries you have? Whip up homemade cranberry juice that is shelf stable. This is perfect for festive cocktails, mocktails or a yummy juice. You will need a water bath canner to do this project. I really like my electric canner that does both pressure and water bath canning. Please note, you need at least one inch of water covering the top of the cans to properly water bath. In my electric canner, I can only use pint size jars or smaller. So keep that in mind if trying to can quart size jars- double check the size of your canner first. Now, let’s dive into this simple recipe.
Prep your Jars before canning- wash and sterilize jars. I turn on my electric canner and follow the instructions for water bath canning. You need to can these jars for 25mins. Boil a small pot of water. You will need enough water to cover and fill each jar. Once the jars are ready to go, add cranberries and sweetener of choice- organic cane sugar, honey or maple syrup. Try a variety and take notes of each one for future. Once each jar has the cranberries and sweetener, add boiling water to fill, leaving 1/2 inch space at the top. Wipe each rim with a cloth dipped into white vinegar. Place lids and rings and gentle finger tighten. Add jars into prepared canner. Can for 25minutes. Allow jars to sit 24hours before checking the lid seals. Once sealed, let sit for 4-6 weeks before consuming.
How to Can Cranberry Juice
Equipment
- 1 Water Bath Canner
Ingredients
All
- Boiling Water
- Additional add ins: Cinnamon stick, Orange
Quart Size Jars
- 1 1/2 cup Fresh or Frozen Cranberries
- 1/3 cup Organic Cane Sugar Honey or Maple Syrup. For less sweet use 1/4 cup or up to 1/2 cup sugar for a sweeter Juice.
Pint Size Jars
- 3/4 cup Fresh or Frozen Cranberries
- 1/4 cup Organic Cane Sugar Honey or Maple Syrup. Can Use 2 TBSP for a less sweet juice
Instructions
- Sterilize and prep jars for water bath canning
- Add designated amounts of cranberries and sugar to jars according to taste and jar size.
- Pour boiling water over top. Leaving 1/2 inch space.
- Gently stir, and remove bubbles. Wipe the rims of the jars with a cloth dipped in white vinegar.
- Add lids and place in water bath canner. Can for 25mins.
- Remove jars from the canner and let them sit for 24 hours. Check the seals by pressing the middle tab and holding two edges of the lid to see if the lid comes off.
- Allow to sit for 4-6 weeks before consuming.
- Take notes and record the taste and amount of sugar used for next time. If juice is too sweet, dilute with water or sparkling water.