If you've got extra cranberries sitting in your freezer from the holidays, it’s time to turn them into something delicious—homemade cranberry juice! This easy water bath canning recipe uses the raw pack method and is perfect for preserving cranberries while freeing up freezer space. With just cranberries, sugar, and boiling water, you'll have shelf-stable cranberry juice that’s ready to enjoy in a couple of months.
Ingredients & Supplies
To get started, you'll need:
6 to 7 quart-sized canning jars
Fresh or frozen cranberries (about 1 cup per jar)
Cane sugar (¾ cup per jar)
Boiling water
Large stock pot or water bath canner
Canning rack
Vinegar
Jar lifter
Clean cloth for wiping rims
Step 1: Prepare Your Cranberries
If using frozen cranberries, allow them to come to room temperature. Once thawed, wash them thoroughly. Measure about one cup of cranberries for each quart jar. You may end up with some extra berries, so be prepared to use an extra jar if needed.
Step 2: Set Up Your Water Bath Canner
Fill your large stock pot or water bath canner about halfway with water and add a splash of vinegar. The vinegar helps prevent cloudy residue on jars. Place a canning rack at the bottom and bring the water to a simmer over medium-high heat while you prepare your jars.
Step 3: Prep Your Jars
Place clean jars in hot vinegar water to warm and sanitize them. Let them sit while you bring a separate kettle of water to a boil.
Step 4: Fill the Jars
Once your jars are warmed:
Add 1 cup of cranberries to each jar.
Add ¾ cup of cane sugar to each jar.
Carefully pour boiling water into each jar, leaving ½ inch of headspace.
Use a bubble remover or a non-metal utensil to release trapped air.
Wipe the rims with a clean cloth dipped in vinegar water to ensure a good seal.
Step 5: Seal and Process
Place lids and bands on each jar and secure them finger-tight. Using a jar lifter, gently place the jars into the simmering canner. Make sure the water level covers the jars by at least 1 inch. Bring the water to a rolling boil, then process for 25 minutes.
Step 6: Cool and Store
After 25 minutes, turn off the heat and let the jars rest in the canner for 5 minutes. Carefully remove the jars and place them on a towel-lined countertop. Let them cool undisturbed for 24 hours.
Once cooled:
Check each lid to ensure it’s sealed.
Wash jars with warm soapy water.
Label and store them in a cool, dark place.
When to Drink Your Cranberry Juice
Homemade cranberry juice needs time for the flavors to develop. Allow your jars to sit for at least 2 months before drinking. During this time, the sugar draws the juice out of the berries and infuses the water with flavor. Once opened, refrigerate any leftovers. You can even reuse the leftover berries in baked goods!
Final Thoughts
This simple cranberry juice canning recipe is a great way to preserve your berries and enjoy them later. The raw pack method keeps things easy and efficient, making it perfect for beginner canners or anyone looking to make good use of frozen cranberries. Happy canning!
0 servings