This easy old-fashioned cranberry juice canning recipe is perfect for beginners and seasoned homesteaders alike. Using the hot pack method and a water bath canner, you’ll learn how to preserve the bright, tart flavor of whole berries in quart or pint jars. Perfect for sipping through the holiday season, gifting to neighbors, or keeping on hand as a homemade juice pantry staple.
There’s something truly comforting about homemade cranberry juice, especially when it’s made the old-fashioned way from whole cranberries. With just a few simple ingredients and a bit of upfront work, you can turn a cranberry harvest into delicious, shelf-stable juice that tastes far better than anything you’ll find in a store.
Fresh Cranberries
Here in Wisconsin, we’re fortunate to have an abundance of fresh cranberry growers, and when the cranberry harvest is in full swing, it’s the perfect time to make this recipe.
There’s something truly special about using local, freshly picked berries. The flavor is far brighter and more vibrant than any store-bought juice. Making your own cranberry juice during this season not only supports local growers but also lets you capture the essence of cranberry season in every jar. It’s a simple, satisfying way to celebrate the harvest and stock your pantry with a wholesome, homemade treat.
Easy Old-Fashioned Cranberry Juice Canning Recipe
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Equipment
Ingredients
- 4 Cups Cranberries fresh or frozen whole cranberries
- 4 Cups Water enough to fill the jars leaving 1-inch headspace
- 1 Cup Sugar adjust the amount of sugar to taste
Instructions
- Wash canning jars, lids, and screw bands in hot soapy water. Rinse well. Keep hot jars warm in the canner or oven until ready to fill. This helps prevent breakage when adding hot juice.
- Cook the Cranberries. In a large stock pot, combine cranberries and water. Bring to a full rolling boil over medium-high heat, then reduce to low heat and simmer for 5–10 minutes. The berries will pop open and release their juices.4 Cups Cranberries, 4 Cups Water
- Strain the Juice. Pour the mixture through a jelly bag or a double layer of cheesecloth into another pot. Let it drip naturally. Don’t squeeze it, or your juice may become cloudy. Discard the cranberry pulp (or save it to make cranberry sauce).
- Sweeten the Juice. Return the strained juice to the large saucepan. Add granulated sugar and stir until dissolved. For extra flavor, add any additional flavor options. Bring to a gentle boil again.1 Cup Sugar
- Fill the Jars. Using a ladle and canning funnel, pour the hot juice into hot jars, leaving ½ to 1-inch headspace at the top. Wipe jar rims with a clean towel or damp towel to ensure proper seals.
- Process the Jars. Place filled jars into your boiling water bath canner with at least 1 inch of water above the jar lids. Once the water reaches a full rolling boil, start your processing time. Set the timer for 25 minutes.
- Cool and Store. Carefully remove jars and place them on a towel at room temperature. Do not disturb for 12–24 hours. Once cooled, check for proper seals. Any unsealed jars should be refrigerated and used within a few days. Store sealed jars in a cool dark place for best flavor.
Notes
Supplies You’ll Need
- Large stock pot or large saucepan
- Boiling water canner (or water bath canner)
- 2 quart jars or 4 pint jars, with screw bands and new lids
- Jelly bag or double layer of cheesecloth
- Canning funnel, ladle, and measuring cups
- Clean towel or damp towel
- Jar lifter
- Optional: a splash of white vinegar in the canner water to prevent mineral residue on glass jars
Recipe Variations & Notes
Sweetener Options:- Use granulated sugar, honey, or maple syrup to sweeten your juice.
- For a lower-sugar version, reduce the amount of sugar or try a sugar substitute. Just note it may slightly change the flavor.
- Add 1 cinnamon stick, 1 whole clove, or a splash of orange juice while cooking for a warm, festive flavor.
- Try a bit of apple juice for a naturally sweeter juice.
- A small slice of fresh ginger or a few allspice berries can give a unique twist.
- Use less water for a stronger, more tart juice, perfect for holiday cocktails.
- Add extra water for a lighter, everyday drinkable juice.
- Don’t throw away the leftover cranberry pulp! It can be used to make cranberry sauce, muffins, smoothies, or added to yogurt and oatmeal.
- For adults, a splash of cranberry liqueur or vodka can be stirred in after opening to make a festive cocktail mixer.
Nutrition
Storage Tips
Keep sealed jars in a cool, dark place for up to a year. Once opened, store in the fridge and use within a week.
Holiday Gift Idea
Dress up your jars with ribbons, gift tags, or a sprig of evergreen. Homemade cranberry juice makes a thoughtful, practical, and beautiful holiday gift.
Make Your Own Cranberry Juice
- Whole cranberries give a richer, more vibrant flavor than store-bought cranberry juice.
- You control the amount of sugar, avoiding high fructose corn syrup or artificial sweeteners.
- Sealed jars store safely in a cool dark place, making them perfect for winter use.
- Ideal for cozy drinks, mixers, or even homemade cranberry sauce.
Whether you’re looking for a cozy winter drink, a base for cranberry cocktails, or just a way to enjoy the flavor of fresh cranberries year-round, this recipe shows the preferred way to make homemade canned cranberry juice safely and easily.
Old-Fashioned Canning Recipe
This easy old-fashioned cranberry juice canning recipe is a simple yet rewarding project for any homestead kitchen. From the popping berries to the warm scent of hot juice, it captures the joy of preserving your own food. Once you taste your homemade canned cranberry juice, you’ll understand why so many homesteaders prefer the old-fashioned way. It’s pure, cozy, and completely worth it.
My family loved this!