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–+ servings

Canning Cranberry Juice

This homemade cranberry juice is tart, refreshing. You customize the sugar. Makes 4 pints.
Prep Time:5 minutes
Cook Time:20 minutes
Rest Time:2 hours
Total Time:2 hours 25 minutes

Equipment

Ingredients

  • 8 cups cranberries (about 2 ½ pounds)
  • 8 cups water
  • Sugar (optional)

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.
    cranberries boiling in pot.
  • 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.
    boiled cranberries strained through a fine mesh strainer into pot.
  • Prep for canning. Prepare jars for canning by washing them with hot, soapy water. Rinse and transfer them to a waterbath canner. Fill the canner with water until the jars are fully submerged in the waterbath canner. Place over medium-low heat, cover, and simmer. Wash your lids and rings, place them on a towel, and set aside.
    jars heating in waterbath canner.
  • 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.
    strained cranberry juice and sugar in pot.
  • Cook juice. Heat the juice until it hits 190 degrees F. 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 ¼ inch headspace.
    two image collage of jars being filled.
  • 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.
    rim of jars wiped down with moist towel.
  • Process. Place the lids and rings back on. Tighten the rings until they are fingertip-tight. Transfer the jars to the waterbath 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.
    two image collage of jar lifted out of canner, and jars cooling on towel.
  • 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, transfer the juice to the fridge and use within 5 days.

Nutrition

Calories: 92kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 28mg | Potassium: 160mg | Fiber: 7g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 0.5mg
Servings: 4 pints
Calories: 92kcal
Author: Katie