Canning Homemade Cranberry Juice 

This canning recipe for homemade cranberry juice is such a great way to make your own good quality juice and so natural without the high fructose corn syrup in commercial juice.

The best time to buy fresh cranberries from the grocery store is around Thanksgiving.

The first thing to do is to wash cranberries.

Place whole berries in each quart jar. Using a canning funnel helps the process. Each 12-ounce bag makes about 2 quarts of juice.

Add sugar to each jar.

Then add boiling water to each jar.  Fill to 1/2 inch headspace. Remove the air bubbles.

Wipe the rims of the jars and add the lids and screw bands.

Jars ready for the water bath canner

Adding a jar to the canner with the jar lifter

Process for 25 minutes at a full rolling boil. Process pints the same amount of time. When the time is up turn off the heat, remove your canner lid and remove the hot jars with your jar lifter. Place them on a towel on the counter and let sit for 24 hours without disturbing the jars.

The juice won’t be ready to drink for another 4-6 weeks. Seems like a long time, when you see how good the juice looks. You can drink it sooner, it will just be less concentrated juice.

Enjoy the delicious, healthy cranberry juice!!