Tired of sugary sodas? Looking for a healthier drink option? Look no further than homemade canned cranberry juice! This delicious and nutritious beverage is perfect for sipping on all year round. Plus, it's a great way to preserve the fresh flavors of cranberries. It took me about 45 minutes from start to finish and I plan to make more throughout the year and eventually replace all the artificial drinks that are bad for me with fresh made juices. 

Why Can Your Own Cranberry Juice?

• Control Ingredients: By canning your own juice, you can control the ingredients and avoid added sugars and artificial flavors.
• Cost-Effective: Buying cranberries in bulk and canning them yourself can be more cost-effective than purchasing store-bought juice.
• Health Benefits: Cranberries are packed with antioxidants, which can help boost your immune system and protect your cells from damage.

What You'll Need:

• Fresh cranberries
• Water ( I use filtered water not tap to cover cranberries) 
• Quart ball mason jars with lids and rings 
• Large pot for water bath canning fill with water enough to cover jars 1in over the top of the lids
• Canner rack
• Jar lifter
• Large pot for boiling juice

Step-by-Step Guide:

Prepare the Cranberries:

• Sort through the cranberries, removing any that are moldy or damaged.
• Rinse the cranberries thoroughly under cold water.

Prepare the Jars:

• Wash the jars, lids, and rings in hot, soapy water.
• Sterilize the jars in boiling water for 10 minutes.
• Keep the jars clean and dry until ready to fill.

Fill the Jars:

• Carefully  put 1 ½ cups of clean cranberries in jars.
• Add in the ¼ cup honey or use ¼ up to ½ cup sugar or natural sweetener you like
• Add in hot boiling filtered water leave 1 inch headspace.
• Use a bubble remover tool to remove any air bubbles.
• Wipe the rims of the jars with a clean cloth.

Seal the Jars:

• Place the lids on the jars and screw on the rings on finger tip tight, but not too tight.

Water Bath Canning:

• Fill a large pot with water and bring to a rolling boil.
• Place the jars on a canner rack in the pot, ensuring they are covered with at least 1 inch of water.
• Cover the pot with a lid and bring the water back to a rolling boil.
• Process the jars for 20 minutes, adjusting for altitude if necessary.

Remove and Cool:

• Carefully remove the jars from the pot using a jar lifter.
• Place the jars on a clean, dry towel and let them cool undisturbed for 24 hours. You will hear the lids pop.

Check the Seals:

• After 24 hours, check the seals by pressing down on the center of the lid. If the lid doesn't flex, the jar is sealed.

Store Your Cranberry Juice:

• Once the jars are sealed, store them in a cool, dark place for 3-6 weeks for a more intense flavor.
• Enjoy your homemade cranberry juice all year round!

Tips:

• For a sweeter juice, add a bit of sugar or honey to taste.
• To add flavor, consider adding spices like cinnamon, vanilla or cloves.
• If you don't have a canner, you can use a pressure cooker to can your juice.

By making your own cranberry juice, you can enjoy a delicious and healthy beverage without all the added sugar and artificial ingredients. Give it a try and savor the taste of homemade goodness! To watch this on my youtube channel click the link here: