I can’t think of a time where I would say that store bought is better than homemade. There is just something about homemade. It’s just so yummy and so much better for you!
On a whim one day, I grabbed a bag of cranberries that were on sale. I’ve never bought them in a bag like this before, I usually just buy dried cranberries or cranberry juice, so grabbing them was new.
Then, when I got home, I didn’t know what to do with them, so I tossed them into my freezer.
In the short time they’ve been in my freezer, those poor berries have been pushed and shoved and rearranged so many times. I knew I finally had to do something with them.
Then I remembered that I had seen someone can them to make some cranberry juice on social media. I’m not a huge cranberry juice fan, but people who make it rather than buy it rave about how much better it is. So, I thought I’d give it a try.
Why Cranberry juice??
Cranberries have some awesome health benefits. I thought I’d try drinking some homemade cranberry juice daily to help give my health a boost.
- Cranberries help treat urinary tract infections.
- Helps fight against cancer.
- Prevent heart disease.
- Prevent bladder stone formation.
- Helps lower bad cholesterol levels.
- Helps to lose weight.
How to water bath can
If you’re still new to water bath canning, or canning in general, there are a few things to know.
I go over all the details in here. It’s worth reading, especially if you’re new.
DISCLAIMER: Keep in mind that this is not a tested recipe and it’s considered “rebel canning”. If you’re new to the canning world, please make sure you know what recipes are safe and which ones are not.
There is a tested recipe that involves cooking the cranberries first. So, I know that cranberries are something that can be canned so that, along with a few other things, led me to believe that this will be fine for me to can.
I’m not one to venture too far into the “rebel canning” stuff. There are a few things that I will can, such as my own chili recipe and cranberry juice made this way, to name a few. There are so many canning recipes out there that when I first started, I didn’t know that some things were considered “unsafe” or were “untested” or what any of that meant.
If I’m putting something on blog that is considered “rebel canning” I will let you know.
How to make and can cranberry juice.
Get your water bath canner ready. Place on the stove and fill with water. Turn the stove on high as you prepare your berries.
Wash your canning jars and place empty jars inside your warming water bath canner to help heat the jars up. When you have warm food, you also want your canner and your jars to be warm as well. This helps with thermal shock.
Place your lids in a bowl filled with hot, but not boiling, water. This is something that’s been debated about for a few years (that I’ve seen). Some canners will swear you get a better seal by warming the lids while others say they only get seals when they don’t warm the lids. I have had better luck with getting my jars to seal when I warm them up.
Wash your cranberries and pick out any bad and soft berries.
In each pint jar you’ll want to add 1/2 3/4 cup of cranberries. If you’re canning in quart jars, put a cup and a half of cranberries in.
Add 1/8 to 1/4 cup of sugar in each pint jar. For quart jars add 1/4 to 1/2 cup of sugar to each jar.
Fill the rest of the jar with hot, boiling water. You’ll want to leave about 1/2 to 1 inch head space.
Wipe rim of jars with warm water. I just use a clean cloth that I dipped into hot water from the canner.
Place the lids on and put the rings on fingertip tight.
Place filled jars inside the water bath canner, making sure there is 1-2 inches of water above the jars. Add a teaspoon of cream of tartar to the water in your canner. This will help with hard water stains.
Once the water in the canner has reached a full rolling boiling, set the timer for 15 minutes for pints and 20 minutes for quarts.
After the timer has stopped, turn the burner off. Let the canner and jars sit for 5 minutes.
Remove jars from canner and place on a towel on the counter.
Wait 12-24 hours before you touch the jars. You’ll want to, but just wait. Don’t even touch the lids. You could cause a false seal.
After 12-24 hours check the lids to make sure they all sealed. Wash jars and store in a cool dry place.
Wait at least 2 weeks before opening. Once you open the jars, strain and enjoy.
Now you get to enjoy the fruits of your labor! Literally!
Tell me if you’ve canned cranberry juice. I’d love to hear all about it!
Thanks for being here, learning in the space with me. It’s a joy knowing that what I’m learning is helping my family.
- Water bath canner
- Canning funnel
- Canning Jars, lids and rings
- Canning rack
- 1/2 cup Cranberries
- 1/4 cup sugar
- 1. Get your water bath canner ready on the stove and fill with water. Turn the stove on high as you prepare your berries. 2. Wash your canning jars and place empty jars in your warming water bath canner. Remember: if you have hot food, you'll need hot jars and a hot canner. 3. Place your lids in a bowl of hot (not boiling) water. 4. Wash cranberries and pick out any bad or soft berries. 5. In each pint jar you'll want to add 1/2 cup to 3/4 cup of cranberries. 6. Add in 1/4 cup of sugar. If you like it sweeter, you can add more. 7. Fill each jar with hot water, leaving a one-inch head space.8. Wipe each rim with warm water. 9. Place the lids on the jars and put rings on until fingertip tight. 10. Place jars in water bath canner, making sure there is 1-2 inches of water above the jars. 11. Once the water has reached a full rolling boil, set the timer for 15 minutes. 12. Once the timer has stopped, turn the heat off and wait for 5 minutes.13. If your canner has a rack that can be propped on the canner while leaving the jars halfway out of the water, lift the rack now and wait another 5 minutes. 14. Remove jars from canner and place on a towel on the counter. 15. Do not touch the jars or rings for 12-24 hours. Just let them sit.16 After 12-24 hours you could check to see if the lids sealed. Wash the jars and store in a cool dry place.
- I like to add a teaspoon of cream of tartar to my canning water (after they have warmed up and I removed them from the canner) to help prevent hard water build up on my jars.
- Placing the hot jars on a towel is to help prevent thermal shock.
- You can adjust the amount of sugar to your taste.
- If you’re canning in quarts, you can use 1.5 cups of cranberries.