Homemade Cranberry Juice

Canning Cranberry Juice Without Sugar

Canning cranberry juice without sugar is a great way to preserve the tart and refreshing flavors of cranberries while maintaining a healthier option.

Since cranberries are in season and are cheaper to buy, November is the perfect month to can your own cranberry juice. making your own cranberry juice allows you to enjoy the natural taste of cranberries year-round without the added sugars often found in store-bought varieties. We use ours to flavor sparking waters and mixers for drinks. If we decide we want it a little sweeter, we add some sugar or sugar substitute once we open the jar.

Benefits of Canning Without Sugar

This is a much healthier Option since you are eliminating the added sugar, which also leads to a reduction in the calorie intake, and you could potentially avoid health risks associated with excessive sugar consumption.

You also get to enjoy the true, natural, tart taste of cranberries, which can be a delightful change from overly sweetened juices.

Methods Used to Make my Cranberry Juice

In this page I describe the two different methods that I used to extract the juice from my cranberries. The first method I used C heesecloth and a strainer (two things almost every kitchen has on hand) versus the Kitchen Aid Mixer with the Strainer and Juicer attachment. Both methods got the job done but I did like the fruit juice and strainer method better. I felt like it was faster and easier.

Ingredients and Supplies Needed

Fresh cranberries: I used 4 - 12-ounce bags
Water
Stock pot to cook Cranberries
Canning jars with lids and bands
Water bath canner
C heesecloth
Strainer and Juicer attachment for Kitchen Aid Mixer
Ladle

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Steps for Canning Cranberry Juice

Preparing and Cooking the Cranberries

Rinse and Sort: Wash the cranberries thoroughly, removing any stems, leaves, or damaged fruit.
Cook the Cranberries method 1: I tried to 2 different methods when I cooked my cranberries. The first method was to add 2 bags or 24 ounces of cranberries to a large stock pot with 4 quarts of water. Bring the cranberries to a boil and reduce heat to simmer. Once the cranberries have popped and softened (around 10-15 minutes). Pour the cranberries and water through a strainer or cheese cloth. Press gently each time you strain the cranberries to extract as much juice as possible without forcing pulp through the strainer. Place the cranberries back into the pot with 2 quarts of water and simmer for about 10 minutes. Strain the cranberries and pour them back into the pot and add 1 quart of water. Simmer for 10 minutes and strain once more. After the third time your cranberries will be lighter in color.
Cook the Cranberries method 2: The second method I tried was to place 2 bags or 24 ounces of cranberries in a large stock pot with 7 quarts of water and bring to a boil. Once they start boiling reduce the heat to simmer and cook for about 20 minutes. I then poured the mixture through my kitchen Aid strainer and juicer attachment. This pulled out the majority of juice and left the skins, I like to run the skins through the juicer once more to get all the juice out that I can. I preferred the second method of cooking the cranberries because i found it easier and quicker.

**Note: I did taste the cranberry juice in each method to make sure it suited our taste preferences. You can always add less water if you want a stronger tasting juice.

Preparing the Canning Jars

Sterilize the Jars: Place the jars in a large pot of boiling water for at least 10 minutes to sterilize. Let them dry on a clean towel.
Prepare Lids and Bands: Simmer the lids in hot water (not boiling) to soften the sealing compound, ensuring a tight seal.

Filling and Sealing the Jars

Fill the Jars: Pour the hot cranberry juice into the sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any juice residue. Place the lids on the jars and screw on the bands until fingertip-tight. If you tighten the bands too much this could cause the lid to buckle and not seal properly.

Processing the Jars

Boiling Water Bath: Place the filled and sealed jars in a boiling water bath, ensuring they are completely covered by water. Process for 15 minutes (adjust time based on altitude if necessary).
Cooling and Storage: Remove the jars from the water bath and let them cool on a towel or cooling rack. Check the seals after 24 hours; the lids should be concave and not pop when pressed.

Tips for Success

Use Fresh Cranberries: Fresh cranberries yield better flavor and higher nutrient retention.
Monitor Seals: Ensure proper sealing to prevent spoilage. Any unsealed jars should be refrigerated and consumed within a few days.
Adjust Flavor If Desired: If the juice is too tart, consider adding natural sweeteners like honey or stevia before serving, rather than during canning, to maintain the low-sugar integrity.

By following these steps, you can enjoy homemade cranberry juice that is both delicious and free from added sugars, ready to be savored on its own or as part of your favorite recipes.