Canning Cranberry Juice With Whole Cranberries
A delightful method to preserve the seasonal essence of cranberries by canning them into juice with whole berries for a sweet-tart burst of flavor all year long.
Ingredients
Main Ingredients
- 1.75 cups whole cranberries Fresh cranberries should be used for the best flavor.
- 0.25-0.5 cups sugar Add according to taste; honey can also be used as a substitute.
- 4 cups water Use fresh water for the best results.
Instructions
Preparation
- Wash cranberries thoroughly under cool water.
- Gather canning jars and lids, then place them in hot water to warm.
Canning
- Place 1.75 cups of washed cranberries into each quart jar.
- Add between 0.25 to 0.5 cups of sugar to each jar.
- Use a bubble popper to remove air bubbles, then wipe the rims of the jars with a clean cloth.
- Seal the jars with lids and rings, then place them in the water bath canner, ensuring they are covered with 1-2 inches of water.
- Process jars for 25 minutes below 1,000 feet; 30 minutes between 1,000 to 6,000 feet; and 35 minutes above 6,000 feet.
- After processing, turn off the canner and let it rest for 5 minutes before removing the lid.
- Gently lift each jar out using jar lifters and place them on a heatproof towel to cool.
Resting Period
- Let the canned cranberry juice sit for 4 to 6 weeks to fully develop its flavor before consuming.
Notes
For enhanced flavor, consider adding spices like cinnamon or nutmeg. Fresh herbs such as rosemary or thyme can also be incorporated for a unique twist. For a refreshing summer drink, blend the juice with lemonade.