![]() You just simply toss a few handfuls of cranberries in each jar, cover with a bit of sugar and then top with boiling water before canning. This method is simpler, since you don’t actually make cranberry juice first. There is another way to can cranberry juice, and honestly, this is what I see most people doing. For higher elevations, process jars for 15 minutes.Ĭanning Cranberries for Juice (Filtered Later) Process pints and quarts for 10 minutes at a full rolling boil if below 1,000 feet in elevation. Once the canner is boiling hard, start the timer. Turn up the heat and bring it to a full rolling boil. Load the jars into a water bath canner that’s just barely simmering. Ladle the cranberry juice into canning jars, leaving 1/4 inch headspace. I’d suggest pre-freezing the fruit for a week if you’re going to add sugar when canning cranberry juice.) (Freezing the cranberries before extracting the juice helps prevent it from turning to jelly, as freezing fruit for 1 week reduces the pectin content by half. Cook the juice as little as possible here, especially once sugar is added, since it will turn to jelly quite quickly. Do not boil the mixture, as you want juice (not jelly).Īdd sugar to taste, and stir to dissolve. This is just barely simmering, but not boiling. Pour the strained juice back into a stock pot and warm it to about 180-190 degrees. Prepare a water bath canner, canning jars and lids. If you’re not familiar with canning, I’d suggest you read my beginners guide to water bath canning before you get started. Once you’ve extracted the juice from your cranberries, canning is pretty simple. Either way, you may need to dilute at serving anyway.) Canning Cranberry Juice (Again, for more concentrated juice, you can start with A LOT more cranberries, but this amount yields a good tasting juice, and a really concentrated cranberry juice is unpalatable to most people. The pulp should be quite pale at this point, with minimal flavor left. You should, at this point, have roughly 7 quarts of extracted cranberry juice. Then do one more extraction with 1 quart of water, simmer again for 5 minutes. Pour the cranberry pulp back into the pot with 2 quarts water this time, and simmer for another 5 minutes. You can stop here if you want, but I’d recommend doing a couple more extractions. Strain through a double layer of cheesecloth, or a jelly bag.Īt this point, you’ll have about 4 quarts of cranberry juice, but the pulp still has a lot of cranberry flavor left. Bring the mixture to a simmer and cook for about 5-10 minutes until the berries pop. Place the cranberries in a large stock pot with 4 quarts of water. You’ll need 4 bags (12 oz each) to make 3 lbs of cranberries. We grow our own cranberries, but if you’re buying them from the store they usually come in 12 oz bags. I’d recommend starting with 3 lbs of cranberries, and if you want the juice more concentrated, double it next time (leaving the water the same). Some recipes recommend as much as 3 lbs of cranberries per quart of extracted juice, and that is indeed intense (quite concentrated). ![]() For a more concentrated juice, you can add more cranberries. To make a 7 quart canning batch, you’ll need about 3 lbs of cranberries. To can plain cranberry juice (without added sugar), you’ll need to first extract the juice from fresh (or frozen) cranberries. Extracting the juice first takes more effort, but then you can put up cranberry juice without sugar that’s perfect for adding concentrated flavor to other drinks (or taking for UTIs). ![]() Simply tossing the cranberries in a jar is quicker, but yields a less concentrated juice. Extracting cranberry juice (as you would to make cranberry jelly) and then canning the extracted juice.The juice is then filtered out when you want to consume it (weeks or months later). Canning cranberries with sugar and water, then waiting for the juice to extract naturally in the pantry.There are two main ways to get the job done: You can also can sweetened cranberry juice, with as much (or as little) sugar as you’d like. It makes something that’s a bit like lemon water, but better in my opinion. I don’t drink it in whole glasses, just a dash at a time into a bit of plain seltzer from our soda stream. Personally, I love plain unsweetened cranberry juice, and I’ll can it up fresh that way. Homemade cranberry juice, on the other hand, is the real deal. That stuff has just enough cranberry in it to make it red, and not a drop more. There are two basic methods, and both are simple water bath canning recipes.įresh cranberry juice is absolutely delicious, and infinitely better than the corn syrup sweetened “cranberry cocktail” you find in the grocery store. Canning cranberry juice at home means you control the quality of the fruit, the strength of the juice, and most importantly, the amount of sugar (if any).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |