Although this might seem like more trouble than it’s worth, I assure you it is not. The flavor is amazing: super fresh tasting, and customized to your tastes. You can drink it plain or use it for delicious cocktails.
We’re using waterbath canning here to make sure the juice can last for a long time. When you’re cooking the cranberries, be patient and let them burst and the juice strain completely for the best flavor.
Table of Contents
What You’ll Need
While fresh cranberries are better, frozen cranberries will work well too! Just make sure they’re completely thawed before you start. The sugar is optional here so taste your cranberry juice before you fill the jars. You can always add a little more sugar if you’d like it sweeter.
This makes 4 pints. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
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Equipment
- Water Bath Canner
- Large pot
- Jelly bag or Fine mesh strainer
- Mason jars
- Debubbler
- Candy thermometer
Ingredients
- 8 cups cranberries (about 2 ½ pounds)
- 8 cups water
- Sugar (optional)
How to Make Cranberry Juice for Canning
If you live at a high altitude, you may need to increase the processing time to make sure your jars seal properly. Check your canning guide or this article for specific recommendations based on your location.
Step One: Cook the Cranberries
Dump those cranberries and water in a big pot. Turn the heat to medium and let it come to a boil. Once it’s bubbling, turn it down just a bit so it’s not going crazy, and let those cranberries cook until they POP open. Takes about 5 minutes.
Step Two: Strain it out
Pour the whole mess into a jelly bag or fine strainer over a big bowl. Now LEAVE IT ALONE for 2 hours. I know it’s tempting to press or squeeze, but don’t. Just let gravity do its thing.
Step Three: Get Your Jars Ready
While that’s draining, wash your jars with hot soapy water and get them in your water bath canner. Fill with water until they’re covered, put the lid on, and let them simmer on medium-low. Wash your lids and rings too.
Step Four: Sweeten If You Want
Once your juice is done draining, pour it into a clean pot. If you want sugar, add about 1 tablespoon per cup of juice. Start there and taste – you can always add more.
Step Five: Heat It Up
Get that juice up to 190°F and hold it there for 5 minutes. This is important for safe canning, so don’t skip it.
Step Six: Fill Those Jars
Take your hot jars out and fill them with the hot juice, leaving 1 inch of space at the top. Use your debubbler to get the air bubbles out, then wipe the jar rims clean with a damp towel.
Step Seven: Process Them
Put the lids and rings on (just fingertip-tight), then back into the water bath they go. Make sure there’s 2-3 inches of water covering the lids. Bring to a full rolling boil and process for 15 minutes.
Step Eight: Cool Down
Turn off the heat, take the lid off the canner, and let everything sit for 5 minutes. Then pull those jars out and let them cool completely – takes 12-24 hours.
Press down on each lid. If it doesn’t pop back up, you’re good. If it pops, it didn’t seal – put that one in the fridge and use it up within a week.
Serving & Storing
Store your jars in a cool, dark place like a pantry or basement. As long as they are properly sealed, they should last for 12-18 months.
Once you open a jar, or if it doesn’t seal after canning, store it in the fridge and use within 5 days.
More Ways to Use Cranberries
Make some sauce, dessert, bread, or salad.
- Make some real cranberry sauce so it’s ready for your holiday dinner.
- The warm cozy oatmeal cookie you love with more! You’ll love these white chocolate cranberry oatmeal cookies.
- A cranberry strawberry cobbler is perfect for making for Christmas dessert.
- Add some orange zest to your cranberries for a delicious loaf of cranberry orange sourdough bread.
- This cranberry pecan chicken salad is perfect for spring and summer lunches.
Printable Recipe
Canning Cranberry Juice
Equipment
- Large pot
- Jelly bag or Fine mesh strainer
- Mason jars
- Debubbler
Ingredients
- 8 cups cranberries (about 2 ½ pounds)
- 8 cups water
- Sugar (optional)
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Instructions
- Boil cranberries. In a large pot, add the water and cranberries. Place over medium heat and bring to a boil. Reduce heat to a gentle boil and allow it to boil until the cranberries burst, about 5 minutes.
- Strain. Transfer the mixture to a dampened jelly bag or a fine mesh strainer and allow it to drip into a large bowl undisturbed for about 2 hours.
- Prep for canning. Prepare jars for canning by washing them with hot, soapy water. Rinse and transfer them to a water bath canner. Fill the canner with water until the jars are fully submerged in the water bath canner. Place over medium-low heat, cover, and simmer. Wash your lids and rings, place them on a towel, and set aside.
- Add sugar (optional). In a large pot, add the drained cranberry juice and sugar (if using). Add 1 tablespoon for every cup of liquid if you’re adding sugar. You can adjust the sweetness to your preference. Stir the sugar until combined.
- Cook juice. Heat the juice until it hits 190℉. Cook for 5 minutes.
- Fill jars. Transfer the hot jars to a heat-safe area and place a funnel on a jar. Ladle the hot juice into the hot jars, filling to a 1 inch headspace.
- Debubble and wipe rims. Using a debubbler, remove any bubbles that may be in the jars. Top off with hot juice, maintaining a 1-inch headspace. Wipe the rims with a damp towel.
- Process. Place the lids and rings back on. Tighten the rings until they are fingertip-tight. Transfer the jars to the water bath canner. Fully submerge the jars in water so there is 2-3 inches of water above the lids. Cover and place over medium heat. Bring to a full rolling boil. Once the water hits a full rolling boil, set the timer for 15 minutes.
- Cool. Once it’s processed for 15 minutes, remove from the heat and remove the lid. Allow the jars to sit in the water for 5 minutes. Transfer the jars to a heat-safe area and allow them to cool for 12-24 hours.
- Check seals. After 24 hours, check the jars for a proper seal by pressing down on the lid. If it does not pop up, it is good. If it does pop up, it did not seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool, dark place for 12-18 months or per your lid manufacturer’s recommendations. If a proper seal has not been confirmed, place the juice in the fridge and use within 5 days.
Nutrition
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