Water bath canning is a simple process that involves extracting the juice from cranberries and heating them in a water bath canner. The process involves using fresh or frozen cranberries, filling quart jars with 1 1/2 cups of cranberries, and applying canning lids and screw-on rings to finger tight. The canner should be set on medium high heat and placed in a sink full of hot water.
Add 1.5 cups of cranberries to a quart mason jar, add 1/3 cup sugar, and fill the jar with boiling water leaving a 1 inch headspace. Put on lids and rings, and process in a water bath canner for 25 minutes (adjust for your elevation). Remove the jars from the bath and allow them to cool.
Load the jars into a water bath canner that’s barely simmering and turn up the heat to bring it to a full rolling boil. Once the canner is boiling, lower the jars into a cool water bath, making sure the water level is at least 2 inches above the top of the jars. Turn the heat to high and bring the canner to a boil again.
Place the required number of clean 500 ml or 1 L mason jars on a rack in a boiling water canner. Cover the jars with water and heat to a simmer (180°F/82°C). Set the jars in a water bath canner full of water, place the lid on, and bring the jars and lids to a simmer over medium-low heat.
Quart jars are water bath canned for 40 minutes. If you prefer to make a sweeter, you can use a different sweetener. This step-by-step guide provides everything you need to know to water bath can your cranberry juice using The Tanker by Denali.
📹 Water bath Canning Cranberry Juice
January is the time when cranberries go on sale. You can stock up and then make delicious and tangy cranberry juice. It is high in …
📹 Canning Cranberry Juice ~ Water Bath Canning ~ Stocking the Pantry
Canning Cranberry Juice ~ Water Bath Canning ~ Stocking the Pantry #CranberryJuice #WaterBathCanning #Pantry Items we …
Thank you and Jim so much. You and the USDA (or delegates) are the only authorities I take notice of for canning. There are so many sources on the internet of it’s been done this way (unsafe) for generations… No thanks, I will stay with the science. If I ask really nicely will you please do a cherry freeze dry article, do you blanch? pre freeze etc? You are keeping lots of people safe one canning article at a time. THANK YOU & JIM, your efforts are greatly appreciated.
I just made some today. I ordered 25 lbs of frozen cranberries and processed a little under half of them and I got 13 pints. I left them concentrated and unsweetened. I have diabetes and I will sweeten it with approved sweeteners per glass. I had one that didn’t seal and I mixed it with 4 pints of water, which was just a little too much water. Next one I make I will mix with 3 pints of water to make 1/2 gallon. I should be able to get another 12 pints making my total 25 pints! I am excited to have these in my pantry since I have a problem with one of my kidneys and cranberry juice helps keep away infections. I am saving the pulp and about 2 lbs of the berries to make cranberry sauce. Thank you for your article. I always enjoy perusal and learning from you. 🙂
I water bath canned my cranberry juice concentrated not syrupy a bit diluted. I did not add sugar to my jars. I water bath processed it in jars. Then removed let them ping in the counter and cool. Then store them. When I would open them I would just dilute the concentrate add sugar and make enough jars to refrigerate to drink them
I’m so excited to see you do this today! I have many bags in the freezer and it was about to prep them for the freeze dryer. You gave me the idea to juice and then freeze dry. We will use the powder which we will we sweeten with stevia we we reconstitute. I’ve got my cranberries on the stove right now!
I want to give a little tip, I have been making cranberry juice the last 3 or 4 years and my first experience was much like your as far as the straining goes. It was exhausting to say the least until I bought the food strainer attachment for my kitchenaid mixer. It was AMAZING! the time you save with the straining made a huge difference. After I cooked my berries I put them through the kitchenaid strainer. It took so much of the solids out I could skip the time in the fridge waiting for the sediment to fall to the bottom. I did run the juice I got after the strainer process through a sieve with cheesecloth, which went quickly. I was able to get it all done in one day. If you have a kitchenaid mixer I highly recommend the strainer attachment, I think I paid around $25 for it, if you dont have the mixer I have seen manual food mills maybe they would work as well. Thanks for you articles! You are my go to girl😊
Gesundheit, Jim! I found the joys of pomegranate molasses from a specialty store. It is bitter, so I add a touch of honey and use it when I saute chicken and pork. I used a real mark-down bargain on balsamic vinegar, reduced it and added figs and pears to one, and blueberries to another, which I also brush on meat before cooking, or used in pilafs, etc. and dressings, (good for fruit). Your thick cranberry juice has inspired me to try to do this, and reduce it more to use like my vinegars, or to add to vinegar. Oh, the drink syrup sounds wonderful!
We use to home can cranberries, concord grapes, plums by using a juices and we paid 1$100.00 for 45 years ago…..and still us it. The juice came out very clear and no sediment. The juice was very “thickish”, too, but we bottled it that way…..and deluted it when we poured it into a picher. Always fun to make our own juice.
Thank you Pam for this article. My family has grown cranberries on the Washington coast for multiple generations. We have always made cranberry everything but not juice. I recently saw a way to make juice by just putting the cranberries in a jar with sugar and boiling water, water bathing them and let them sit on the shelf for a period of time. I guess it would be like infusing. Do you think that is a safe way? I always appreciate your articles regarding food/canning safety. I have been canning for 45 years and some of these websites make me cringe. I want to say to them “shame on you for passing on bad information to new canners”. LOL. Thank you for always recommending the USDA way. Keeps us all safe!
Watching you do cranberries as I begin the dry soup process. I’ve made 5 quarts of different varieties. Only issue is that a jar with egg noodles will not vacuum seal. I can’t figure out why. Will use these before investing in more dehydrated products, just to be sure we like them. But I’m excited!!!!
OH – I would use any leftover juice or pulp to make a shrub. I’ve made cranberry and/or apple shrub before and given it at Christmas. It’s fruit, vinegar, some type of sweetener basically. I often put some slices of dehydrated orange or lemon in. It is really good in ginger ale, sprite, seltzer water, or just diluted with a little water.
Straight undiluted /unsweetened cranberry juice concentrate can be sweetened with stevia and diluted with water. I am past the age but when young it was excellent for Feminine yeast infections and has aided in helping heal many UTI’s. This is an excellent fruit to juice and store unsweetened turn into powder- perfect for preparedness!
Oh heavenly instructions (Said with Batman & Robin tone). 7 quarts is a wonderful yield for all your efforts. You two run rings around me. Sort and clean the berries, heat to boiling, strain, refrigerate 2 days, come home from work and de-sediment pour into luscious Pam’s favorite jam pot, heat mixture dilute if necessary, add sugar to taste & ONLY if too tart. One step I might suggest is to use an immersion blender while still in Pam’s pan before the quart segments (I did hear you say you are alright with solids in the juice) BUT in case you wanted to try one batch for effect…then lid & ring as usual finger tight, get them in their bath take them out after 20 -25 mins listen for the pop & let cool. Place on shelf & admire your God given talent & patience…enjoy at the next planned or surprise splurge…. just typing all that I am pooped ….just kidding 😊😇😇😇💜. Thank you for this article and the appearance of Jim was a lovely part too!! 😊
You are an amazing couple. So nice to see Jim is your kitchen assistant. And yes: coffee filters are not so handy for thick juice. I use cheesecloth for this kind of work. All cooked fruit in the cloth, hang over a bucket, hook all around with clothespins and let drip overnight. The other day you can squeeze the cloth by hand to get as much juice out as possible.
Hi Pam, thanks for this! Can you tell me if it is safe to can leek & potato soup? Ive watched a few articles on it but can’t find leeks listed in usda book. (Having just bought a pile to do this!). I’ve literally just canned my first batch ever – your chilli which was great, though i had one jar siphon which is a shame. Thanks so much for all your help and advice @rosered homestead
I have been buying and freezing cranberries after the holidays to make cranberry juice. I did not know it could be canned! I like mine with pulp in it. I am wondering if it would be ok to can with some pulp…I look forward to finding and ordering the canning book you reference in this post. Thank you! Cranberry juice is so good for you 😊!
I have been unsuccessful in finding fresh cranberries. I wanted to can some sauce and make some juice. I acquired a steamer/juicer this summer when I did a bulk purchase of some canning supplies. I had the opportunity to visit with the gal and her mom and they shared stories of the years they canned. Anyway, I’m going to make a note to track cranberries down next year. Great article as always both entertaining and educational! Thank you so much.
as always was excited to see your article today. I always try to buy cranberries when I can. my daughter was complaining the other day, you can’t open the freezer without them falling out. I make cranberry apple butter and just love it and I also make a cranberry apple chutney, with the remaining one’s I have I believe I will make juice. I love cranberry juice. thanks to you and Jim for the easy way of doing these. Blessings to your both, glad you are feeling better.
Wow! I’m going to try this! Surely this is healthier than store bought! May try it using sugar substitute. (Not to can but to test) Have 2 small bags in the freezer left over from Thanksgiving, boiling now to test “Whole Earth” sugar substitute so will let you know!☺️ As always, love your method of teaching!
What I did was cook the cranberries in the in my maslin pan you have. Then I scooped a spoonful and put into my Vitamix blender with a bit more added water. Blend it. Then with an a very long cloth coffee filter we find here in Puerto Rico with a handle on it. I put that cloth coffee filter inside a nut milk bag and squeeze the juice through to strain it. Then I pour it a big stainless steel pot and heat it. I sterilize my mason jars and pour my juice in the jars. And water bath.
Well, look at you, brave as can be, canning cranberry juice in your pretty top. That juice will be good in some ice cold ginger ale once summer sets in. I wonder what it would taste like mixed into some cream soda? Remember cream soda? Thanks for the reminder to make sure I have some kind of cranberry juice on my shelves. ~ Lisa
Happy New Year Pam and Jim! Thank you both for this. Question, could I just put the cooked cranberries in my blender, blend real good, then add water and sugar? I eat whole cranberries all the time, or is there another reason I should not do this? And could you do article on why you should not rinse ENRICHED rice. I just watched a article and the woman was tell the viewers that you must wash the rice first, she then washed and washed till the water ran clear. Could you explain what the vitamins and folic acid do for us. Birth defects have dropped 28% since 1992, I think that’s the year the FDA had the law passed about enriching grains and flour and cereals? Thank you for your time on safe canning, you are doing a lot of good!
The reason I blended the heated cranberry is because I wanted to get all the juice out of the cooked cranberry. After squeezing it all I got was very fine pulp dry as could be. I got more juice out of that pulp than ever! I have the 3 pot juicer system too that was my first batch juice I made. But that pulp sure looked still juicy. So I collected it, put in ziplock bags and put in the freezer. I took that pulp and defrosted I cooked in my maslin handle pan on the stove. Then processed blended that adding more water in the Vitamix blended because the juice was quite thick! When I squeezed filtered I got even more juice. Then heated and water bath canned it! My juice looked so pretty!
Nice job and I bet it’s good too. So nice. You can also freeze some in an ice cube tray and add to apple juice or orange juice. I made chokecherry juice last fall, and that has similar color as yours. So good. A lot of messy work, but you tend to forget about that when you look at the end product of knowing exactly what your drinking.
This is so wonderful! I had not yet 🙂 considered doing cranberry juice. I made tomato juice this fall with tomatoes from the garden and it is awesome. Our favorite is cranberry and the pure without sugar is so expensive. Great for warding off UTI’s. This is being added to my list to try as well. Currently I have a few bags in the refrigerator and should go get more!
That’s great Pam. I have come to making cranberry sauce for Christmas every year now but never even thought about juice! Sadly in recent years here in Northern Ontario where I live, fresh cranberries seem to be harder and harder to come by, in fact, this Christmas I had to ask around for them and at Thanksgiving, no one had them! Anyways… In future, I will keep an eye out for them, and maybe some day, I will be lucky enough to make my own juice. I can just imagine all the vitamins…!!! 🙂 Thank you again for the inspiration, and tell Jim it was nice to see his face too 😀
I’m sold on trying this. We have a local cranberry marsh whose cranberries are pricey and the best. A thought about adding sugar; would it work to can then sweeten to taste or combine other juice at the time of use? I use cranberries or conc juice in smoothies or with kombucha; double whammy when needed. Such fun, you and Jim enjoy working together, it’s nice to see on this side of the camera too! God Bless you both.🙌
January is a terrific time to can things like this. My garden will be under three feet of snow for heaven’s sake – so having the canner going with all that nice moisture and heat going into the air is good, as are things that help you not do all your canning in the summer and early fall months. I love cranberry juice, and look forward to making this and having juice without extra ingredients that the manufacturers put in. Also, cranberry juice really does help if you think you might be on the verge of a urinary tract infection. The same for cherry juice for gout. My friend is prone to gout, (I only had it once), and the cherry juice grabs uric acid and flushes it out of your joint. He always has it on hand, since if he has gout his foot is so painful that he can’t drive, and that is what he does for a living. Plus, it’s not like you’re taking a drug or something, what is more natural than juice? Especially home made. A severe May frost ruined all of our fruit, including our grapes, so having cranberry juice in the pantry will be super-duper. Thanks Pam and Jim! 🙂
By God, women! You and your husband are amazing! I’m wondering if my Swedish juice steamer would do the trick…it’s sitting on a shelf in the basement collecting dust. I’ve used it to extract pomegranate juice which has got to be about the most difficult juice to extract. I’m now thinking cranberry juice!! Thank you.
If you use cheese cloth on your seive you can skip the step of straining it in the funnel. Thank you for your wonderful article! I told my husband that I want a dehydrator and canning set for my birthday. I want to try water bath canning. I would LOVE if you did a article about the pros and cons to water bath vs pressure canning. I’m not sure if there is a reason you choose to water bath can these but pressure can meat.
Hi there, love perusal your articles. So glad you use science to back up your methods! I was curious about something. I’ve seen another YouTuber canning raw chicken after soaking it in vinegar and spices and then doing a water bath to jar it. Is this safe? I would think this is NOT safe but was wondering if you’d do a article discussing this process as to how and IF it is safe and works well? 🤔 Melissa Mir, (I believe that is the youtuber name),is the youtuber I seen do this. Not to put anyone down by the way just curious. We always want to be sure to be safe when canning.
I have a Champion juicer. I wonder if you could juice the berries first, then can the juice? My other thought whenever I am trying to filter something with a lot of pulp through a coffee filter is, “This would be the perfect time to have one of those filter flask set-ups from the chem lab!” They’re so convenient with the ring stands to hold the filter and the vacuum pump tight there! Sigh.
Hi guys. Just love your articles and am learning so much. I have a non related question. I have the Carey canner. Found a recipe for caramel sauce and it needs to be water bathed for 3 hours. I also have the ball electric water bath canner. Want to try the Carey. I need your opinion on which to use. Thank u so much in advance
I’m curious, if you don’t mind how much did your Maslin pan originally cost before they boosted the price? I LOVE cranberry juice! I’ll keep this in mind next time I see discounted cranberries after the holidays. While I was perusal your process, I thought to myself about making fruit leather snacks in the dehydrator using the left over cranberry solids. –Thank You 😀
What about making jelly or canned sauce with the cranberries, my husband wants cranberry sauce all year, anytime we have chicken or anything really, and this year we ran out of the canned ocean spray brand during the holidays, so this article makes me want to try and can my own cranberry sauce! Need a recipe for sauce.
I recently made a mistake when canning my cranberry sauce. I decided to can some so I could have some later in the season. Since the kitchen was busy, I decided to pressure can it in the panty. This was my mistake. That broke down the pectin and I now have jars of thin liquid with a few berries floating in it. I did run to the store to remake the cranberry sauce and made room to water bath it. It came out beautifully. The liquid batch still tastes good if you remove the berries.
I know this is off topic on your article but I would like to ask a question. About 5 months ago I canned tomatoes from my garden for the first time. They sealed up nicely and look great! I would like to try one to make goulash but I’m afraid to try it. I’m afraid I might make my family sick. Is there a way to tell if it’s unsafe when it looks perfectly fine?
wouldn’t it be nice to dry the leftovers, mixed in a blender with some sugar, honey or acornsirup, and make a fruit leather? so you don’t waste anything. i always do this with fruits, i make juice from. it is a nice snack, holds (nearly) forever and you have always some good vitamines (if you dry this under 40°C in the airdryer or the oven)
I love this article and o never thought of making juice this way. Could a person make this using other types of berries such as raspberries, blueberries, etc? I saw where some of your viewers share that they do grapes using this method and recipient so huge thanks for that! I will be making this using stevia for the sweetener. Wish me luck! Cheers!
I have a question. I canned my cranberry juice but wasn’t able to strain it after 2 weeks. I got sick with covid so they’ve been in my pantry since late November. Is it still good or do the berries ferment the juice? Do I have to strain it or is it an option to leave it with berries? First time canning juice with this method I always strain before canning.