Canning Cranberry Juice
This post is all about canning cranberry juice.
Hey friends!
It’s that time of year again when the grocery store shelves are stocked with those beautiful bags of fresh cranberries.
This is the perfect time to grab them while they’re in season and often on sale—don’t miss out!
Every year, I make over 20 quarts of homemade cranberry juice, and I promise you, it’s never enough. Once you try this, you’ll see why!
Cranberry juice isn’t just tasty—it’s loaded with health benefits, too. It’s known for being great for urinary tract health, packed with antioxidants, and it’s a wonderful immune booster during the colder months.
Whether you drink it straight, mix it into your favorite beverages, or use it as a base for holiday cocktails, it’s a versatile addition to your pantry.
And let me tell you, this recipe is so simple that it’s a fantastic choice if you’re new to canning. You’ll have delicious, homemade cranberry juice in no time—and feel like a pro doing it!
Why You Should Try Canning Cranberry Juice
- Health Benefits: Cranberries are rich in vitamin C, antioxidants, and have properties that help promote urinary health.
- Budget-Friendly: By canning when cranberries are in season, you’ll save money compared to store-bought juices that often come with added sugars or preservatives.
- Beginner-Friendly: If you’ve never canned before, this recipe is a great starting point! With just a few ingredients and easy-to-follow steps, you’ll be sipping on homemade juice in no time.
- Convenient: Stocking your pantry with home-canned juice means you have a fresh and healthy drink on hand year-round, perfect for holiday gatherings or daily enjoyment.
Simple Cranberry Juice Recipe
Here’s my tried-and-true recipe for canning cranberry juice. It’s one that I’ve been using for years, and it’s so easy, you’ll wonder why you didn’t start canning sooner!
Ingredients:
- 1 and 1/2 cups fresh, clean cranberries per quart jar
- 1/4 cup organic cane sugar per jar(you can adjust to taste)
- 1 teaspoon lemon juice per jar (optional, for a bit of extra zing)
- Boiling water to top off each jar
Directions:
- Prep Your Cranberries: Wash and sort your cranberries, discarding any that are soft or bruised. Measure out 1 and 1/2 cups per quart jar.
- Fill Your Jars: Add the cranberries to each sterilized quart jar. Add 1/4 cup organic cane sugar and 1 teaspoon lemon juice to each jar.
- Boil Water: Bring water to a boil and carefully pour it into the jars, filling each one to within 1 inch of the top (leave 1 inch of headspace).
- Seal Your Jars: Wipe the rims of the jars with a clean, damp cloth to remove any juice or sugar. Place the lids on the jars and screw the bands on fingertip-tight.
- Process in a Water Bath: Place the jars in a water bath canner, ensuring that the water covers the jars by at least 1 inch. Bring to a boil and process for 25 minutes.
- Cool and Store: After processing, carefully remove the jars and set them on a towel or cooling rack. Let them sit undisturbed for 12–24 hours. You’ll know they’ve sealed properly when you hear that satisfying “pop” from the lids!
Pro Tips:
- Stock up on cranberries now! Once they’re gone, they won’t come back until next year, and trust me—you’ll want to have extra juice on hand.
- Adjust the sugar to your taste—if you prefer a sweeter juice, feel free to add more.
- Perfect for Gifting: These jars make fantastic holiday gifts! You can dress them up with a cute label and a festive ribbon for the perfect homemade touch.
Why This Recipe is Perfect for Beginners
If you’re new to canning, this cranberry juice recipe is an excellent introduction.
With minimal ingredients and just a few simple steps, you can get a feel for the process without any complicated techniques or equipment.
Plus, the rewards are totally worth it—a pantry shelf lined with beautiful jars of ruby-red juice!
So, what are you waiting for?
Head to the store, grab those bags of cranberries, and start stocking your pantry.
I promise, once you make your own cranberry juice, you’ll never want to go back to store-bought!
Happy canning! Let me know how your first batch turns out—I’d love to hear all about it!
