Canning Cranberry Juice (Homemade Cranberry Juice Recipe) - Ninnescah Made (2024)

Learn how to turn fresh whole cranberries and sugar into homemade cranberry juice! This easy recipe for canning cranberry juice is fast and very beginner friendly!

Nothing can compare to homemade juices! And believe it or not, you do not need a juicer or juice press to make some of the homemade juices. This canned cranberry juice recipe being one of them. It is sooo easy to make and just so delicious!

This is a cheap way to make cranberry juice that your family can enjoy all year long! Trust me---you will never want store-bought cranberry juice after you try your homemade recipe.

If you want to watch this recipe in a short form video, here is an instagram reel I shared the last time I canned cranberry juice.

Why this recipe works

The perfect time to use this cranberry juice is during the Christmas season when you are making your Christmas co*cktail! You can also use it to flavor your kombucha in a second fermentation. If you are interested in learning about kombucha, you can read more about it here.

Serving your own cranberry juice with some of our favorite breakfast dishes is always a joy as well. We love to drink it while enjoying some Sourdough Coffee Cake, Venison Breakfast Casserole, or Homemade Cinnamon Rolls early in the morning.

Ingredients

• 2 bags of whole cranberries: The average fresh cranberry bag is 3 ½ cups, so 2 bags is perfect.
• 7 quart mason jars with rings and lids.
• 3 ½ cups of sugar.
• Water bath canner: I use my pressure canner as a dual purpose water bath canner.
• A funnel & jar holder.

See recipe card for quantities.

Instructions

1. Soak the fresh cranberries in your favorite fruit and veggies wash. Rinse well and pick out any blemished or rotten cranberries.

Wash the canning jars and lids in very hot soapy water or submerge them in a large stock pot of boiling water. You'll want clean jars to be warmed up for the next step!

3. Fill your canner with water to the quart sized water bath line, or so that the jars will be submerged by at least an inch once they are in the canner.

Set it on the stove and heat water to a boil over medium-high heat.

3. Put the funnel in the jar and pour ½ cup of sugar into each quart.Add one cup of whole berries to each jar.

You can add more or less cranberries to make the juice more juice-like or a concentrate.

Add more sugar to make it sweeter, or less sugar to make it more tart.

4. Top the jar off with boiling or very hot water.

5. Leave 1 inch headspace at the top of the jar, wipe the rims of jars with a clean towel dipped in vinegar, add the lid and secure the screw bands finger tip tight. You don’t want to really crank them down, because air needs to be able to escape as it heats in the boiling water.

See Also

Preserving CranberriesStorage - Cranberries - Association des Producteurs de Canneberges du QuébecCan You Freeze Cranberry Sauce? Here's the Best Way to Store ItHow to Freeze Cranberry Sauce—Homemade or Canned—to Enjoy With Leftovers

5. Use the jar lifter to transfer the cranberry jars to the water bath canner. Watch out for steam! It can really burn you. The jars should be close, but not touching. 7 quart jars fit perfectly in my canner, and I’m guessing they will fit in yours, too.

6. Once the water has reached a full rolling boil, set a timer for 15 minutes. Once the jars are done processing, I shut off the burner and wait until the water stops spoiling before I remove the jars from the canner.

If I were canning a food like pickles that are prone to turning mushy, I would remove the jars immediately. But the cranberries don’t mind! Set the jars on a few layers of tea towels and leave them undisturbed overnight.

The lids have probably not sealed yet, and over the next few hours you will probably start hearing soft little “ping” sounds as they seal.

7. Wait at least 12-24 hours before testing the seal and removing the rings. You need to make sure the jars of cranberry juice have came to room temperature. Give the glass jars a good shake once a day or so until the color is a bright cranberry red.

Label to jars and put them in your pantry for later!

Hint: Hot jars + hot canner (remember this forever!). The canner and the jars need to be the same temperature, or the jars can break during canning.

Helpful Equipment

• Water bath canner, also known as a boiling water canner, or pressure canner that you can use as a water bath canner- I personally use my pressure canner as a dual-purpose canner by using it for water bath canning as well.
• A set of measuring cups- For this recipe you will only need measuring cups and not measuring spoons. I have a set of these measuring cups that I use all of the time and absolutely love!
• Canning lids and rings - Good quality canning lids and rings are a must. My favorite brand canning lids and rings is FORJARSUSA (save with code MEG10).
• Canning jars - There are many different types of canning jars out there, the most common being Ball canning jars.I actually have lost faith with Ball the last few years because jars have been breaking and the lids not sealing. Now I try to find off brands, if possible.
• Basic Canning Utensil Set- This set includes a canning funnel, magnets stick to easily remove the lids from hot water, and a pair of jar tongs for adding the jars to the water bath and removing the jars from the water bath

Tips and Troubleshooting

• Your processing time will vary based on your elevation. If you live above 1000ft elevation you will have to water bath can for an additional 5 minutes. If you live above 6000ft you will increase the canning time by 10 minutes.
• You process pints and quarts for the same about of time.
• It is very important to wipe jar rims with a cloth that has vinegar on it because the vinegar can remove any greases on the rim of the jar that can prevent the jar from sealing.

Serving Suggestions

• You can enjoy your real cranberry juice while eating breakfast in the morning. Try warming it up and drinking hot juice for a sweet and savory drink on a chilly morning. If you are feeling a little spicy, a great way to enjoy your homemade can even freeze the juice into Ice cubes and use it for a co*cktail during the holiday season, or any time of year for that matter.

How to store cranberry juice

• You can store homemade canned cranberry juice for up to a year in your pantry shelf when water bath canned. It is recommended to store it in a cool dark place.
• Once you open a jar of this delicious juice, make sure to store the juice in the refrigerator and drink within a week.

FAQ

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

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