Homemade Cranberry Juice
A quick and easy was to preserve cranberries into a delicious homemade juice
Equipment
- Quart canning jars with lids and rings
Ingredients
- 1 3/4 cup fresh cranberries
- 1/2 cup sugar (optional)
- Boiling water
Instructions
Prepare Your Equipment:
- Start by preheating your oven to 220 degrees Fahrenheit. Place your canning jars in the oven to sanitize them.
- Place the canning lids in a pot of boiling water to sterilize them. Keep them simmering on low heat to keep them hot.
- Also, wash the canning rings and have them ready.
Boil Water:
- In a large pot, bring water to a boil. You'll use this to pour over the cranberries in the jars.
Prepare the Cranberries:
- Wash the fresh cranberries and sort through them, removing any damaged or spoiled ones.
Fill the Jars:
- Remove the hot, sanitized jars from the oven using oven mitts or canning tongs.
- For each quart jar, add 1 3/4 cups of fresh cranberries.
Add Sugar:
- Top the cranberries with 1/2 cup of sugar. Adjust the sweetness according to your preference.
Pour Boiling Water:
- Carefully pour the boiling water over the cranberries and sugar, filling the jar until you have approximately 1/2 inch of headspace. Ensure the cranberries are fully submerged.
- Stir the water to dissolve as much of the sugar as you can and remove any air bubbles.
Wipe the Rims:
- Use a clean cloth or paper towel soaked in white vinegar to wipe the rims of the jars to ensure there is no residue that could interfere with sealing.
Place Lids and Rings:
- Using a canning funnel, place the sterilized lids on top of the jars. Then screw on the rings until they are finger-tight, which means just snug enough to hold the lids in place but not overly tight.
Water Bath Canning:
- Place the filled and sealed jars in a water bath canner, ensuring they are fully submerged in the boiling water. The water should cover the jars by at least an inch. If not, add more boiling water.
- Process the jars in the water bath for 25 minutes.
Cool and Seal:
- After the processing time, carefully remove the jars from the water bath using canning tongs.
- Place the jars on a clean towel or cooling rack to cool. As they cool, you'll hear the lids "pop," indicating they are sealing properly.
- Once fully cooled, check the seals for a proper seal. If a jar didn't seal properly, store it in the refrigerator and use it within a few weeks.
