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Home Canned Cranberry Juice

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Ingredients

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  • 5 bags whole cranberries
  • 3.5 cups sugar
  • water

Instructions

  1. Start by putting a large stockpot of water to boil on the stove and fill up your water bath canner. Get the water going for that before you start canning the cranberry juice since these steps are fast.
  2. Take clean, warm quart jars and put 1 1/2 to 1 3/4 cups of whole cranberries into each jar.
  3. Put 1/4 to 1/2 cup of sugar into each jar. This is a matter of personal preference, but you need a minimum of 1/4 cup of sugar in each jar for the extraction process.
  4. Ladle boiling water over top of the cranberries and sugar, leaving 1/2 inch headspace.
  5. Clean the edges of the jar before putting on the lids and rims, ensuring no sugar is left on the edges.
  6. Process pints and quarts for 25 minutes in a boiling water bath canner.
  7. After processing and cooling, make sure the lids are secure, and store for 4-6 weeks before opening to taste test the juice. The juice needs to be strained to remove the whole berries before drinking.

Find it online: https://www.rapidrecipes.blog/canning-cranberry-juice-at-home/