Homemade Cranberry Juice for Canning
Homemade cranberry juice is one of the easiest canning recipes you can make during cranberry season. Fresh cranberries are packed into quart jars, covered with boiling water, and processed in a water bath. The berries infuse for six weeks, creating a bright, flavorful juice you can enjoy all year. Perfect for cocktails, baking, or sipping straight from the jar.
Equipment
Ingredients
- 2 cups washed cranberries per jar
- ⅓ cup sugar per jar
- hot water
Instructions
- In each quart jar, add 1/3 cup sugar (you can add more if you want it sweeter).
- Add 2 cups of fresh washed cranberries into each jar.
- Fill each jar with hot water, leaving 1 inch head space.
- Wipe the rim of the jar clean with a sterile towel.
- Place a seal and hand tighten jar.
- Water bath can jars for 40 minutes.
- Label and date the jars.
- Allow the jars to sit for at least 6 weeks to extract flavor from the berries and soak.
Using Juice
- Once they have soaked, remove and strain berries out.
- While in the strainer, use the back of a spoon to extract the juice from the berries.
- Place the seal back on the jar and seal until use. Store in your refrigerator.
Video
Notes
Cranberry Juice Tips
- When canning cranberry juice, it takes 6 weeks before you can drink the juice, so the berries have time to release their full flavor
- Sort out any unripe berries
- Make sure your water in the water bath canner and in the jars is the same temperature to prevent jars for cracking
- Make a few or a lot of jars, depending on your love for cranberries
- Enjoy your favorite cranberry cocktail!