Canning Cranberry Juice – Easy Whole Cranberries Recipe

Introduction

Making your own canned cranberry juice is a simple way to enjoy fresh, homemade flavor year-round. This easy recipe uses whole cranberries and a touch of sugar to create a refreshing drink perfect for any occasion.

Ingredients

• 1 3/4 cups whole cranberries
• 1/4 to 1/2 cup sugar
• 4 cups water

Instructions

1. Step 1: Wash and prepare your jars by placing them in a canner filled with hot water to warm them up.
2. Step 2: Put 1 3/4 cups of washed cranberries into each quart jar. Add 1/4 to 1/2 cup sugar per jar depending on your sweetness preference.
3. Step 3: Pour hot water into each jar, leaving 1/4 inch of headspace at the top. Use a bubble popper to remove any trapped air bubbles.
4. Step 4: Wipe the rims of the jars clean, then place lids and rings securely on each jar.
5. Step 5: Place the jars into the water bath canner. Ensure they are covered by 1-2 inches of water.
6. Step 6: Process the jars in boiling water: 25 minutes if below 1,000 feet elevation; 30 minutes at 1,000 to 6,000 feet; and 35 minutes above 6,000 feet.
7. Step 7: When processing time is complete, turn off the heat and remove the canner lid. Let the jars sit for 5 minutes before removing them with a jar lifter onto a heatproof surface.
8. Step 8: Allow your canned cranberry juice to develop flavor by letting it sit for 4 to 6 weeks. Before drinking, strain out the whole berries to enjoy the juice.

Tips & Variations

• You can reduce the sugar amount or substitute with a sugar alternative for a less sweet juice.
• Make sure to remove air bubbles carefully to avoid jar breakage during canning.
• Use filtered or distilled water for a cleaner taste and preservation.

Storage

Store canned cranberry juice in a cool, dark place. Properly sealed and processed jars can last up to a year. Once opened, refrigerate and consume within 7 days. Always strain out berries before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Fresh cranberries are recommended for canning to ensure proper texture and flavor, but frozen cranberries can be used if thawed and handled carefully during preparation.

Why do I need to leave headspace in the jars?

Leaving 1/4 inch headspace allows for expansion during processing and helps create a proper vacuum seal, preventing spoilage.

Canning Cranberry Juice – Easy Whole Cranberries Recipe

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★★★★★

4.6 from 140 reviews

• Author: Lila
• Total Time: Approximately 6 weeks including flavor development time
• Yield: 1 quart jar of cranberry juice 1x
• Diet: Gluten Free

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Description

This easy homemade cranberry juice canning recipe uses whole cranberries, sugar, and water to create a delicious, refreshing juice that can be safely preserved using a water bath canner. The recipe provides step-by-step instructions for canning the juice, ensuring a long shelf life and rich flavor development after a few weeks.

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Ingredients

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Ingredients

• 1 3/4 cups whole cranberries (washed)
• 1/4 to 1/2 cup sugar (adjust to taste)
• 4 cups water (heated)

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Instructions

1. Prepare Jars and Equipment: Wash your canning jars thoroughly and warm them in the canner filled with hot water to prevent breakage during processing.
2. Fill Jars: Place 1 3/4 cups of washed whole cranberries into each quart jar. Add between 1/4 and 1/2 cup sugar according to your preference; the recipe author used 1/2 cup but 1/4 cup can be used with a sugar alternative added when drinking the juice.
3. Add Hot Water: Pour hot water into each jar over the cranberries and sugar, leaving a 1/4 inch headspace. Ensure you don’t overfill to allow for expansion during processing.
4. Remove Air Bubbles and Seal: Use a bubble popper tool or a non-metallic spatula to remove air bubbles from the jars. Wipe the jar rims clean with a damp cloth to ensure a good seal. Place the lid and ring securely onto each jar.
5. Process in Water Bath Canner: Place the jars in the water bath canner and cover with 1-2 inches of water. Process quart jars for 25 minutes if under 1,000 feet elevation; 30 minutes for elevations between 1,000 and 6,000 feet; and 35 minutes for elevations above 6,000 feet.
6. Cool Jars: After processing, turn off the canner and remove the lid. Allow the jars to sit in the hot water for 5 minutes. Then use a jar lifter to carefully remove the jars and place them on a towel or heatproof surface to cool completely.
7. Flavor Development: Let your canned cranberry juice sit sealed for 4 to 6 weeks. When ready to drink, strain out the whole cranberries and enjoy the juice.

Notes

• You can adjust the sugar quantity for sweetness or use a sugar substitute but add it when drinking rather than during canning for best results.
• Ensure you sanitize all jars, lids, and equipment to prevent contamination during canning.
• The processing time varies depending on elevation to ensure safety.
• Allow the juice to mature for several weeks to develop the best flavor.
• Use a bubble popper or similar tool to remove air bubbles and ensure proper sealing of jars.

• Prep Time: 15 minutes
• Cook Time: 25 to 35 minutes (processing time varies with elevation)
• Category: Beverages
• Method: Canning
• Cuisine: American

Keywords: cranberry juice, canning recipe, homemade juice, water bath canning, whole cranberries, preserved beverages