Canning cranberry juice is a great way to preserve the juice for longer periods and enjoy it throughout the year. Here’s a basic recipe for homemade canned cranberry juice:
Ingredients:
- Fresh cranberries
- Water
- Sugar (optional, to taste)
Equipment:
- Large stockpot
- Canning jars with lids and rings
- Canning tongs
- Funnel
- Water bath canner
Instructions:
- Start by washing the cranberries thoroughly and removing any stems or debris.
- Place the cranberries in a large stockpot and add enough water to cover them. For every 4 cups of cranberries, add about 1 cup of water.
- Bring the cranberries and water to a boil, then reduce the heat and let them simmer for about 15-20 minutes until the cranberries are soft and have burst.
- Use a potato masher or the back of a spoon to mash the cranberries and extract the juice.
- Strain the cranberry juice through a fine mesh strainer or cheesecloth to remove the pulp and seeds. You can do this in batches if necessary.
- Return the strained cranberry juice to the stockpot, and if desired, add sugar to taste. You can adjust the sweetness to your preference.
- Bring the cranberry juice back to a boil and simmer for a few more minutes.
- While the juice is simmering, prepare your canning jars by sterilizing them in a water bath canner or by placing them in a hot oven. Ensure that the lids and rings are clean and ready.
- Using a funnel, fill the sterilized canning jars with the hot cranberry juice, leaving about 1/4-inch of headspace at the top of each jar.
- Wipe the jar rims with a clean, damp cloth to remove any residue.
- Place the sterilized lids on the jars and screw on the rings until they are finger-tight.
- Process the filled jars in a boiling water bath canner for about 15 minutes. The water should cover the jars by at least 1-2 inches.
- After processing, remove the jars from the canner and let them cool on a clean, dry surface. As the jars cool, you should hear the lids pop, indicating a proper seal.
- Once the jars are completely cooled, check the seals by pressing down on the center of the lids. If the lids do not flex or make a popping sound, the jars have sealed properly. If a jar did not seal, you can refrigerate it and use it within a few weeks.
- Store the sealed, canned cranberry juice in a cool, dark place for up to a year or as recommended for your specific canning method.
Homemade canned cranberry juice can be used for a variety of recipes or enjoyed as a refreshing drink. Make sure to follow safe canning procedures to ensure the longevity and safety of your canned juice.
