Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.
Did you know you can make homemade cranberry juice? I didn’t, until a couple of years ago, when I tried a simple “recipe” for canning cranberry juice.
The “canning process” is simple and straightforward, but then you have to wait several weeks for the juice to be ready to drink. The jars are stored in the pantry and need several weeks for the juice to be fully extracted from the cranberries!
All in all, canning cranberry juice is a cinch, and the juice tastes wonderful, once it is ready. I buy bags of fresh cranberries each Fall, and make the juice, then it’s ready to drink in about 4-6 weeks. Waiting for this delicious juice is honestly the “hardest” part… ha ha!
I even dehydrate the plump juicy, sweetened cranberries after I’ve opened a jar of juice, and use them in other recipes. Here’s the “how-to’s” on canning cranberry juice!
How To Can Cranberry Juice
To make 7 quart sized jars of cranberry sauce you will need four 12 ounce bags of cranberries. If you are using frozen cranberries, let them thaw first.
A Little Prep
Sterilize and heat 7 quart-sized canning jars in simmering water. You also need to have your canning lids and screwbands prepared, according to manufacturer instructions, and have boiling water (for filling the jars) ready to go.
Fill a water bath canner with water, according to manufacturer instructions and bring the water to a simmer on Low heat. You want the water simmering hot (but not boiling) when you have the jars filled and ready to go!
Before filling the jars, line up the hot jars on a dish towel, with the prepared flat lids and screwbands close by. Place a bowl full of granulated sugar nearby, as well, so it is easy to measure sugar for each jar.
Time To Fill the Jars
For EACH quart-sized jar you will need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling water.
NOTE: If you like your juice sweeter, you can add up to ½ cup of sugar (we prefer it less sweet!) The granulated sugar is necessary to help extract the juice from the cranberries after processing.
Use a canning funnel to add 1¾ cups of cranberries to each hot jar. You will notice that the jars are not completely full. That is what you want!
Now add ⅓ cup of granulated sugar to each hot jar. Just dump it right on top of the cranberries! Pour boiling water into the hot jars, leaving a ½” headspace in each jar. The liquid will be fairly clear, but that is how it should be!
Remove the air bubbles from each jar, then wipe the rim of each jar clean using a damp cloth. Place the flat lid on top, then add the screwband, and tighten until the ring is fingertip tight. Now you’re ready for canning cranberry juice.
Canning Cranberry Juice
Carefully place all seven jars onto a canning rack in a water bath canner (with simmering water below). Carefully lower the rack into the simmering water.
Make sure the jars are covered by 1″ of hot water above the lids of the jars, adding additional hot water, if necessary. Put a lid on the canner.
Process The Jars
Bring the water to a full rolling boil, then set your timer for this step. Here are the processing times for different elevations:
Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes
Once the jars have gently boiled for the appropriate time for your elevation, turn off the heat. Let the jars sit for a minute, then carefully remove the lid.
Use canning tongs to remove the very hot jars from the canner onto a dish towel to cool. TIP: Do NOT place the boiling hot jars directly on the kitchen counter, because temperature variances could cause the jars to crack or break.
What Now?
Once you’ve removed the jars, you’re probably going to wonder why it doesn’t LOOK like cranberry juice! That was my reaction the first time I tried canning cranberry juice, too!
You might see tinges of red or pink, but basically the liquid will still look pretty clear! Don’t worry, because that’s how it’s supposed to look at this stage!
Let the jars completely cool on the counter without disturbing them. You should hear the lids “pop or ping” as they seal and become airtight. Once they have completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger.
Gently remove the screwband (don’t store jars with the screwband on). Wipe down the jars, and label them, if desired.
How To Store The Cranberry Juice
Now the magic happens! Store the sealed jars in a dark place or pantry for 4-6 weeks. About once a week, carefully flip each jar upside down and then quickly right side up). This helps to infuse/incorporate the extracted red cranberry juice into the liquid.
As they sit, the sugar, etc. will begin to pull the juice out of all those plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color. After 4-6 weeks the juice can be consumed (I give it 6 weeks, for best flavor!)
Enjoy The Cranberry Juice
When you’re ready to enjoy a glass of homemade cranberry juice, then pop open a jar (or two). Strain the juice to separate the cranberries from the juice. Serve the cranberry juice over ice.
If you’re not drinking all of the juice in the jar, simply put the cranberries back in the remaining juice, cover and refrigerate).
TIP: When the juice is gone, don’t discard those juicy cranberries! Use a food dehydrator (or oven) to dry them, and you will be left with sweetened dried cranberries to use in other recipes!
The first time I tried this recipe, I took a sip of the juice, and said… “hey, this actually tastes like cranberry juice!” Ha Ha. Go figure! I love the juice served cold, as is, and it’s also delicious mixed with lemon-lime soda!
Canning cranberry juice exceeded my expectations, because the recipe yielded jars of homemade cranberry juice for our pantry AND I even got dried cranberries out of the deal, as well! I hope you have the chance to make homemade cranberry juice, and trust you’ll enjoy it, too!
Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!
Looking For More CANNING Recipes?
You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few canning recipes to choose from, including:
- How To Can Green Beans
- Homemade Blackberry Jam
- Split Pea and Ham Soup
- How To Can Pears
- Bread and Butter Pickles
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Recipe adapted from: Ashley Adamant at: https://practicalselfreliance.com/canning-cranberry-juice/
↓↓ PRINTABLE RECIPE BELOW ↓
Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.
- 12¼ cups cranberries (four 12 oz. bags)
- 2⅓ cups granulated sugar + more, if desired for sweetness
- boiling water enough to fill each jar
- 1¾ cup cranberries
- ⅓ cup granulated sugar
- boiling water enough to fill the jar
Sterilize/heat canning jars in simmering water. Prepare lids/screwbands per manufacturer instructions. Have boiling water (for filling jars) ready to go. Fill water bath canner with water, per manufacturer instructions; bring water to a simmer on Low.
For EACH quart jar you need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling water. NOTE: If you like juice sweeter, add ½ cup sugar to each jar. Use canning funnel to add 1¾ cups cranberries to each hot jar. Jars won't be full.
Add ⅓ cup sugar to each jar. Pour boiling water into the hot jars, leaving ½" headspace. Remove air bubbles from each jar, then wipe rim of each jar clean with a damp cloth. Place flat lid on; add screwband, and tighten until fingertip tight.
Carefully place jars on canning rack in a water bath canner (with simmering water). Carefully lower rack into the hot water. Make sure jars are covered by 1" of water above the lids, adding additional water, if necessary. Cover canner.
Bring water to a full rolling boil, then set timer. Here are the processing times:
Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes
Once jars have been processed for appropriate time, turn off the heat. Let jars rest for a minute, then carefully remove canner lid. Use canning tongs to transfer hot jars from the canner onto a dish towel to cool. TIP: Do NOT put hot jars directly on the counter, because temperature variances could cause jars to crack or break.
Let jars completely cool to room temperature without disturbing them. You should hear lids "pop or ping" as they seal/become airtight. Once completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger. Carefully remove screwband (don't store jars with screwband on). Wipe down jars; label them, if desired.
Store sealed jars in dark place or pantry for 4-6 weeks. Once a week, carefully flip each jar upside down and then quickly right side up). This helps infuse extracted red cranberry juice into the liquid. As jars sit, the sugar begins to pull the juice out of the plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color.
After 4-6 weeks (6 for best flavor), open a jar. Strain juice to separate cranberries from the juice. Serve juice over ice. Cover/refrigerate opened jar of juice.
The caloric calculation is an estimate, based on the ingredients used for ONE quart-sized jar of juice.
Here’s one more to pin on your Pinterest boards!