Canning Cranberry Juice

4 12 oz bags cranberries
7 quarts water
(Sugar if you want)

  • 4 — 12 oz bags fresh cranberries
  • 7 Quarts water
  • Sugar (if you want to add it…personally I don’t add)

Clean and rinse cranberries.    Add cranberries to stockpot with 4 quarts water.   Boil for about 10-15 minutes until berries are popped.   Drain them.(I use metal mesh strainers…but you can use cheesecloth also).  Save juice…set aside.  Take drained berries and add them back to pot with 2 quarts of water.   Boil again another 10 minutes or so.   Drain again…setting juice aside.   Take drained berries and add to 1 quart of fresh water.   Boil another 10 minutes.  Drain. Now your cranberries will start loosing color. Add all of your juice that you’ve set aside together into stockpot.  At this point you should have about 7 quarts of juice.

If you’re adding sugar this is when you’ll add it.   Just add it to taste.  (I don’t add sugar…I put a sweetener in when I make a glass). 

Bring to a boil and boil it for about 5 minutes.  Make sure sugar is dissolved if added.   

Add to pints or quarts.   Fill to1/2 inch headspace.  Wipe rims.  Water bath for 15 minutes for pints / 25 minutes for quarts.  (adjust time for elevation)  

 Let jars sit for 24 hours.  Check seals.

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