Homemade Canned Cranberry Juice
Homemade Canned Cranberry Juice
Ingredients
- 3 lbs cranberries
- 7 qts water
- Sugar to taste
Instructions
- Cooking - In a stockpot simmer the cranberries with 4 quarts of the water until most of the berries pop. Strain through a wire mesh strainer. Set aside the juice that has been extracted and add the pulp back to the pan and add an additional 2 quarts of water.
- Simmer another 5 minutes, strain as before reserving the juice and adding back the pulp. Add another quart of water, repeat simmer for 5 minutes and strain one last time through cheesecloth.
- Add last quart of juice just strained and add the sugar in small quantities heating on low till you get the right flavor. Remove from heat.
- Filling jars - Fill the juice using your canning funnel into hot, sterilized pint, quart size, or half gallon canning jars. Fill the jars to 1/4" headspace.
- Processing: Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 5 minutes for pints and quarts and 10 minutes for half gallons at a full rolling boil.
- Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.