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Canning Cranberry Juice Process. Wash the cranberries. Add 2 cups cranberries per quart. Fill quarts with hot water. Add lids & rings. Water bath for 15 minutes. Let them sit for 4-6 weeks before using. Fill the jars with hot water.

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Pour boiling water over the cranberries and sugar, leaving 1/2 inch headspace. Clean the edges of the jars, removing any sugar that may disrupt a seal. Seal the jars with rims and lids. Process the jars - pints and quarts - for 25 minutes if under 1,000 feet in elevation.

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Instructions. In each quart jar, add 1/3 cup sugar (you can add more if you want it sweeter). Add 2 cups of fresh washed cranberries into each jar. Fill each jar with hot water, leaving 1 inch head space. Wipe the rim of the jar clean with a sterile towel. Place a seal and hand tighten jar.

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Canning Cranberries for Juice. Prepare jars, lids, and canner by washing jars and lids in hot soapy water and placing them in a water bath canner full of water. Place the lid on the canner and simmer the jars for 10 minutes. Simmer the lids in a separate saucepan. Bring a large pot of water to a boil.

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Finger tighten the screw bands. 5. 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 full rolling boil. Once it has reached a boil, process pints for 20 minutes over medium-high heat. 6.

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Turn down the heat to low and keep the juice at 190 F for 5 minutes. Add sugar if using, and stir to dissolve. Ladle the hot juice into prepared jars, leaving 1/4 inch headspace. Apply canning lids and screw-on rings to finger tight. Process in a water bath canner for 15 minutes for half-pints, pints, and quarts.

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Start by preheating your oven to 220 degrees Fahrenheit. Place your canning jars in the oven to sanitize them. Place the canning lids in a pot of boiling water to sterilize them. Keep them simmering on low heat to keep them hot. Also, wash the canning rings and have them ready.

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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.

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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.

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Once the water is boiling, set your timer for 25 minutes to create a good berry juice inside each quart jar. After 25 minutes, turn off the heat and remove the canner lid. Wait 5 more minutes and then remove your jars using your jar lifter, cool overnight, and store in your pantry. When you want some juice, just pop open your quart jar, strain.

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Prepare Cranberries: Rinse fresh cranberries and remove any damaged or spoiled berries. Heat Water: In a stock pot, heat up to 8 quarts of water to a rolling boil. Pack Jars: In a clean jar, add tbsp of lemon juice, 1 ½ cup of fresh cranberries (quarts), or 1 cup (pints).

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Bring the pot to a boil, and then simmer for 5-10 minutes until the cranberries pop. Strain the cranberries through a double layer of cheesecloth, or a jelly bag, for about 30 minutes. Collect the juice. Return the cranberry pulp to the stock pot, add two more quarts of water and bring it back to a simmer for 5 minutes.

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In a separate pan, bring water, juice, or canning syrup to a simmer. (See notes for canning liquids.) Add cranberries to the simmering canning liquid and gently simmer them for 1-2 minutes until they heat through and just begin to crack. Ladle the cranberries into prepared canning jars, topping with the canning liquid from the pot to leave 1/2.

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Use premium, clean cranberries from your garden or shop. Start with 3 pounds of cranberries (adjust quantity for more concentrated juice). Combine 4 quarts of water and cranberries in a large stockpot and simmer. After 5 to 10 minutes, the cranberries will burst and release their scents and colors.

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Place in a large stainless steel saucepan with an equal amount of water. Bring to a boil; reduce heat and cook until the cranberries split. Strain mixture through a strainer or a dampened Jelly Bag. (For a clearer juice, strain again through a paper coffee filters). Refrigerate juice 24 to 48 hours to allow sediment to settle.

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Steps to canning cranberry juice. Wash the whole cranberries. Add 1 3/4 cups of cranberries to each quart jar. Add up 1/4 to 1/2 cups of sugar. Add boiling water. Remove air bubbles, wipe rims and put on lids. Put the jars in the water bath canner and process for 25 minutes.