While the concept of canning cranberry juice itself is straightforward, this post focuses on the process of canning and preserving homemade cranberry juice, providing a delicious and useful way to enjoy this tart beverage year-round. Making your canning cranberry juice at home is surprisingly simple and incredibly rewarding, ensuring you have a vibrant, healthy drink readily available.
Key Ingredients for Canning Cranberry Juice
- 2 pounds fresh cranberries, rinsed and picked over for any soft or spoiled berries
- 8 cups cold water, divided
- 1 to 2 cups granulated sugar (adjust to your sweetness preference)
- Optional: 1 cinnamon stick, a few star anise, or strips of orange peel for added flavor
How to Make Canning Cranberry Juice
This recipe is a breeze, turning a simple ingredient into a shelf-stable delight. The vibrant color and tart-sweet flavor are incredibly satisfying, especially when you know you’ve preserved it yourself. With just a few steps, you’ll be enjoying homemade cranberry juice for weeks to come. Preparation time is approximately 30 minutes, plus canning time.
Step-by-Step Instructions
- Prepare the Cranberries: In a large pot or Dutch oven, combine the rinsed cranberries with 4 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the cranberries have burst. You’ll notice they become soft and slightly shriveled.
- Strain the Juice: Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl or pitcher. Carefully pour the cooked cranberry mixture into the sieve. Allow the juice to drain naturally. For a clearer juice, resist the urge to press down on the solids; let gravity do the work. This process can take several hours, or you can speed it up slightly by gently coaxing the juice through. Discard the solids.
- Sweeten and Flavor (Optional): You should have a concentrated cranberry liquid. Stir in your desired amount of sugar, starting with 1 cup, until fully dissolved. Taste and add more sugar if you prefer a sweeter juice. If you’re adding optional flavorings like a cinnamon stick or orange peel, add them to the juice now and let them steep for about 10-15 minutes before proceeding. Remove any flavoring additions.
- Dilute the Juice: Add the remaining 4 cups of cold water to the sweetened cranberry juice. Stir well to combine. Taste again and adjust sweetness or dilution as needed.
- Prepare for Canning: Wash and sterilize your canning jars, lids, and bands according to manufacturer instructions or by boiling them in water for at least 10 minutes. Keep the jars hot until ready to fill. Heat your canning pot with enough water to cover the jars by at least 1 inch.
- Fill the Jars: Carefully ladle the hot cranberry juice into the hot jars, leaving about 1/2 inch of headspace at the top. Wipe the rim of each jar with a damp cloth to ensure a good seal.
- Process the Jars: Place the lids on the jars and screw on the bands finger-tight. Carefully place the filled jars into your canning pot, ensuring they are covered by water. Bring the water to a rolling boil. Once boiling, process the jars for 10 minutes (adjusting processing time for altitude if necessary).
- Cool and Check Seals: After processing, carefully remove the jars from the canning pot using a jar lifter and place them on a towel-lined counter to cool completely. You will hear a satisfying “ping” as the lids seal. Once cooled, check that each lid is firmly sealed by pressing down on the center. If a lid flexes, that jar is not sealed and should be refrigerated and consumed promptly.
Why You’ll Love This Canning Cranberry Juice
You’ll absolutely adore this homemade canning cranberry juice for its vibrant ruby-red hue and perfectly balanced tart-sweetness. Unlike store-bought versions that can be overly processed and laden with artificial ingredients, this homemade rendition bursts with pure, unadulterated cranberry flavor. It’s also remarkably cost-effective; buying cranberries in season and preserving them yourself significantly cuts down on your grocery bill compared to purchasing bottled juice year-round.
Imagine the convenience of having naturally delicious cranberry juice ready for holiday gatherings, a refreshing afternoon drink, or even as a base for festive cocktails – all without a trip to the store! This simple canning process unlocks a versatile ingredient that’s both healthful and incredibly satisfying. Give it a try and discover the joy of homemade goodness.
Storing and Reheating Tips
Canned cranberry juice will stay fresh and retain its quality when stored in a cool, dark place, such as a pantry or cellar. Properly sealed jars of canning cranberry juice can be kept for up to 12-18 months. Always check for a secure seal before consuming. Once a jar is opened, it should be refrigerated and consumed within 7-10 days. There is no reheating required for this beverage, as it is best served chilled or at room temperature.
Final Thoughts
Canning cranberry juice at home is a delightful and practical way to preserve the natural goodness of this antioxidant-rich fruit. Embrace this simple canning project and enjoy the vibrant flavor of homemade cranberry juice all year long. Happy canning!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Canning Cranberry Juice
Ingredients
Equipment
Method
- In a large pot or Dutch oven, combine the rinsed cranberries with 4 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the cranberries have burst. You’ll notice they become soft and slightly shriveled.2 pounds fresh cranberries, 8 cups cold water
- Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl or pitcher. Carefully pour the cooked cranberry mixture into the sieve. Allow the juice to drain naturally. For a clearer juice, resist the urge to press down on the solids; let gravity do the work. This process can take several hours, or you can speed it up slightly by gently coaxing the juice through. Discard the solids.
- You should have a concentrated cranberry liquid. Stir in your desired amount of sugar, starting with 1 cup, until fully dissolved. Taste and add more sugar if you prefer a sweeter juice. If you’re adding optional flavorings like a cinnamon stick, star anise, or orange peel, add them to the juice now and let them steep for about 10-15 minutes before proceeding. Remove any flavoring additions.1-2 cups granulated sugar, 1 cinnamon stick, a few star anise, strips orange peel
- Add the remaining 4 cups of cold water to the sweetened cranberry juice. Stir well to combine. Taste again and adjust sweetness or dilution as needed.8 cups cold water
- Wash and sterilize your canning jars, lids, and bands according to manufacturer instructions or by boiling them in water for at least 10 minutes. Keep the jars hot until ready to fill. Heat your canning pot with enough water to cover the jars by at least 1 inch.
- Carefully ladle the hot cranberry juice into the hot jars, leaving about 1/2 inch of headspace at the top. Wipe the rim of each jar with a damp cloth to ensure a good seal.
- Place the lids on the jars and screw on the bands finger-tight. Carefully place the filled jars into your canning pot, ensuring they are covered by water. Bring the water to a rolling boil. Once boiling, process the jars for 10 minutes (adjusting processing time for altitude if necessary).
- After processing, carefully remove the jars from the canning pot using a jar lifter and place them on a towel-lined counter to cool completely. You will hear a satisfying “ping” as the lids seal. Once cooled, check that each lid is firmly sealed by pressing down on the center. If a lid flexes, that jar is not sealed and should be refrigerated and consumed promptly.