Canning Cranberry Juice

Cranberry juice is one of those things that I never seem to have on hand when I need it and one of those things that I always forget to add to the grocery list.

If you start looking for recipes to make cranberry juice, you’ll find 15 different amount for cranberries and 15 different amounts for sugar….

Here’s what I used:

1 3/4 cup fresh cranberries
1/2 cup white sugar
Boiling Water

I start a stock pot of boiling water and place my sterile jars in the oven on 200 degrees to get them hot.

Fill hot jars with 1 & 3/4 cup of cranberries, then 1/2 cup of white sugar.

Add boiling hot water to fill up to 1/2″ headspace and stir well.

Clean rims of jar with sterile cloth and add hot lids and ring. Place in water bath and process for 25 minutes at full rolling boil.

Remove jars and leave untouched for 12-24 hours until they are completely cooled. Check the lids to make sure they are sealed. At this point, I turn my jars upside down and gently shake them to get the color to change throughout the entire jar.

Remove rings and clean jars with warm soapy water to remove any stickiness and store in a cool, dark place. Wait 4-6 weeks for the cranberries to really infuse the water before opening.

***Grapes can be processed the same way.

***I have learned this is essential to have you n the shelf for those with kidney and bladder issues. Better than anything you can buy at the drug store.

13 thoughts on “Canning Cranberry Juice”

Terry Linenfelser Corum January 17, 2018 at 1:49 pm Reply

Are these pint sized jars?

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Preserving the Good Life January 17, 2018 at 2:43 pm Reply

These are quarts.

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Terri Olson October 20, 2018 at 4:32 pm Reply

Do you just through the berries then when you open it to drink it?

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Preserving the Good Life October 20, 2018 at 5:04 pm Reply

Most of the time we strain the juice and toss the berries.

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Sandra A Sherman December 21, 2018 at 7:38 pm Reply

can i use frozen whole cranberries and mix frozen blueberries with them and process the same way?

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Preserving the Good Life December 23, 2018 at 5:46 am Reply

I think the frozen cranberries would be fine, but I would be afraid that the blueberries might not hold up so well.

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Roxanne November 30, 2019 at 9:29 am Reply

This is such a good way to enjoy cranberry juice. So perfect!

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Heather C. November 22, 2020 at 8:10 am Reply

Should I attempt to water bath the jars where the lids did not seal? I had 2 that did not. Thanks!

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Patty December 17, 2020 at 3:17 pm Reply

IS this recipe safe from botulism concerns?

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Amariah W December 6, 2021 at 11:16 pm Reply

Cranberries have a very low pH (about 2.3 – 2.5) which is well below the level needed to kill botulism, which is 4.6. As long as the ratio of berries to water is fairly even or close, the acidity is enough to keep it safe, just like apple juice.

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