If you are just beginning your canning journey, cranberries are the perfect place to start. It is the easiest preservation, with only 3 ingredients, cranberries, sugar and water, and a 25 minute water bath. Cranberries are very inexpensive and after Thanksgiving is the perfect time to stock up because they are usually on sale.
First, if you are thinking about decreasing the sugar amount, think again. This version is barely sweet, just sweet enough. Some may even want to add additional sugar.
This method produces a smooth, light juice. Once you go down this rabbit hole, you will be hooked on making your own cranberry juice. And did I mention it makes the perfect cocktail…or mocktail.
Enjoy 6 weeks after processing. I just opened a jar from 2024 and it is still absolute perfection!
Disclaimer: Don’t be alarmed when you take the jars out of the water bath as the water will still be clear. It takes a few weeks for the cranberries to begin the letting go of their juice.
3-Ingredient Cranberry Juice Canning Recipe
Description
Preserving cranberry juice involves no cooking or manual extraction. Mix ingredients right in the jar. Always remember this canning rule-cold contents go in cold jars and hot contents go into hot jars.
Ingredients
Instructions
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In a large pot, place your glass quart jars inside and fill with cold water. Bring the water to a simmer to sterilize the jars. In another pot, bring water to a boil.
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Take one jar out of the water at a time.
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In the hot empty jar, place the cranberries and sugar, then add the hot water, leaving 1 inch head space.
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Continue until all the jars are filled.
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Wipe the rims of all the jars with vinegar.
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Place lids and rings, finger tight.
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Place back in the large pot with simmering water. Make sure the jars are covered with 1-2 inches of water and bring to a low boil for 25 minutes.
