Canning Cranberry Juice

by Sarah Recipes, Uncategorized

Canning cranberry juice is a great way to keep cranberries fresh, and have shelf stable juice to enjoy year roun! You just need fresh cranberries, water, and sugar if you desired. You’ll also need clean quart jars and a water bath canner.

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This is a cheap, easy and fun way to make cranberry juice that your family can enjoy all year long! You wont want store-bought cranberry juice after you try it!

Helpful Equipment

  • Water bath canner, also known as a boiling water canner, you can use a large stock pot for this too, or pressure canner that you can use as a water bath canner.
  • A set of measuring cups.
  • Canning lids and rings.
  • Canning jars – There are many different types of canning jars out there, the most common being Ball, Bernardin.
  • Basic Canning Utensils- This includes a canning funnel, head space tool & debubbler, and a pair of jar tongs for adding the jars to the water bath and removing the jars from the water bath.

Instructions:

Soak the fresh cranberries in water for a few minutes. Then rinse them well and pick out any blemished or rotten cranberries.

Before you can begin canning, you need to wash the canning jars and lids. You can do this by either washing them in very hot soapy water or by submerging them in a large stockpot of boiling water. Either way, you want to make sure the jars are clean and warm for the next step.

Using a canning funnel add 1 1/2 cups of whole cranberries to each jar.

Pour 1/4 cup of sugar into each quart.

Top the jar off with boiling or very hot water. Leaving 1/2 inch headspace at the top of the jar, wipe the rims of jars with a clean towel dipped in vinegar.
Add your lids and secure the screw bands finger tip tight. You don’t want to crank them to tight.
Using your canning jar lifter to transfer the cranberry jars to the water bath canner, covering with a lid.
  • Once the water has reached a full rolling boil, set a timer for 25 minutes, adjusting for altitude. (See notes)
  • Once the jars are done processing, turn off the burner, remove lid, and wait 5 miutes before removing the jars from the canner.
Wait at least 24 hours before testing the seal and removing the rings.
Store any unsealed jars in the refrigerator. Sealed jars will keep on the pantry shelf for 12-18 months.
Allow 4-6 weeks for the berries to infuse before drinking.

Tips and Troubleshooting

  • Your processing time will vary based on your elevation. If you live above 1000 feet elevation, you will have to water bath can for an additional 5 minutes. If you live above 6000 feet, you will increase the canning time by 10 minutes. 
  • You will process pints and quarts for the same about of time. 
  • It is very important to wipe jar rims with a cloth that has vinegar on it because the vinegar can remove any greases on the rim of the jar that can prevent the jar from sealing. 

How to store cranberry juice

  • You can store homemade canned cranberry juice for up to a year in your pantry shelf when water bath canned. It is recommended to store it in a cool dark place. 
  • Once you open a jar of this delicious juice, make sure to store the juice in the refrigerator and drink within a week. 

Canning Cranberry Juice

Learn how easy it is to turn fresh whole cranberries and sugar into homemade cranberry juice! This recipe for canning cranberry juice is very beginner friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Drinks
Servings 4

Ingredients
  

  • Per quart size jar:
  • 1 1/2 cups Organic cranberries
  • 1/4 cup of organic cane sugar or honey or more if you’d like
  • Fill with boiling water leaving 1/2″ head space.

Instructions
 

  • Soak the fresh cranberries in water for a few minutes. Then rinse them well and pick out any blemished or rotten cranberries.
  • Before you can begin canning, you need to wash the canning jars and lids. You can do this by either washing them in very hot soapy water or by submerging them in a large stockpot of boiling water. Either way, you want to make sure the jars are clean and warm for the next step.
  • Fill your canner with water so that the jars will be submerged by at least an inch once they are in the canner.
    Set it on the stove and heat water to a boil over medium-high heat.
  • Using a canning funnel pour 1/4 cup of sugar into each quart. Add 1 1/2 cups of whole cranberries to each jar.
  • Top the jar off with boiling or very hot water. Leaving 1/2 inch headspace at the top of the jar, wipe the rims of jars with a clean towel dipped in vinegar.
    Add your lids and secure the screw bands finger tip tight. You don’t want to crank them to tight.
  • Using your canning jar lifter to transfer the cranberry jars to the water bath canner, covering with a lid.
  • Once the water has reached a full rolling boil, set a timer for 25 minutes, adjusting for altitude. (See notes)
  • Once the jars are done processing, turn off the burner, remove lid, and wait 5 miutes before removing the jars from the canner.
  • Wait at least 24 hours before testing the seal and removing the rings.
  • Store any unsealed jars in the refrigerator. Sealed jars will keep on the pantry shelf for 12-18 months.
    Allow 4-6 weeks for the berries to infuse before drinking.

Notes

  • Process jars for 25 minutes (under 1,000 feet in elevation). Increase time to 30 minutes for 1,000 to 6,000 feet, and process for 35 minutes over 6,000 feet in elevation.
 
  • You can enjoy your real cranberry juice with breakfast in the morning. Try using it for some festive cocktails during the holiday season!

HOW TO STORE

  • You can store homemade canned cranberry juice for up to a year in your pantry shelf. It is recommended to store it in a cool dark place. 
  • Once you open a jar make sure to store in the refrigerator and drink within a week. 
Keyword Canning, Cranberry juice, Easy canning recipe