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Canning Cranberry Juice Recipe

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What You Need: – Fresh Whole Cranberries – White Sugar – Water – Lemon Juice

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Heat Water: In a stock pot, heat up to 8 quarts of water to a rolling boil. Pack Jars: In a clean jar, add 1 ½ cup of fresh cranberries (quarts), or 1 cup (pints). If you're using sugar, you can add a up to 1 cup of sugar over the cranberries.

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Pour Water: Pour the hot water over the cranberries, making sure to leave ½ head space.

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Remove Air Bubbles: Using a plastic spatula or bubble remover tool, remove all of the air bubbles from the glass jar. Let the cranberries sit in the hot water for 5-10 minutes, allowing the cranberries to absorb the hot water. If you see any water reduction within the jars after 10 minutes, add more water to reach the ½ headspace.

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Wipe Jar Rims: Use a clean, damp cloth to wipe the rims of the jars to ensure they are clean and free from any sugar or debris. Apply Lids and Bands: Place a canning lid on each jar, then screw on the metal band until it's fingertip tight. Don't over-tighten.

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Process Jars: Place the jars in a large pot or water bath canner filled with hot water. Ensure there's enough water to cover the jars by about 1-2 inches. Bring the water to a boil

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Get the step by step guide at therootedfarmhouse.com

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