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Canning cranberry juice doesn’t *require* a steam juicer, and I’ll show ya how. This homemade cranberry juice water bath canning recipe is one you will or have seen EVERYWHERE on social media.  Errrbuddddyyyyyy is doing it, and I’m no exception.  

Take advantage of those sales on fresh cranberries around Thanksgiving time and can you some homemade juice.  I don’t own a steam juicer, so I have always made my “juices” by just canning the whole berries in a syrup type deal and letting it infuse.  I use this method for not only cranberry juice, but other fruit juices like grape juice and cherry juice too and it always turns out so delicious.  And the best part?  No unnecessary dyes or high fructose corn syrup.  When you preserve and make your own food, YOU control the ingredients!

We aren’t actually big juice drinkers in this family, so I honestly don’t use them very often, but do find myself reaching for it when I’m making homemade jello, which we go in kicks with, or to give my kids herbal remedies that don’t taste all that great.  Juice always makes the medicine go downnnnn.  Simply strain and use the juice, and then use the cranberries for baking in muffins or bread.  They’re perfect!  

This recipe is per quart jar, meaning you can make as many or as little jars as you would like, or even halve the ingredients for pint jars.  Simply add all the ingredients to the jar, process in a steam or water bath canner, and then let them cool and toss on the shelf and let it infuse for 4-6 weeks; the longer they sit, the better they get!  

You will also have some people say “ThIs Is NoT a JuIcE iT’s An InFuSiOn” to which, they’re correct, but good grief.  I’m not writing cranberry infusion on my jars, alright.  It’s juice, and that’s how we will know it.  Not that I can even be bothered to write that on my jars most days.  This is a cranberry JUICE recipe and I’ll hear no more about it.  

Do I Have to Use Sugar

Many folks get confused in thinking that sugar is a preservative and you HAVE to add it when canning when it calls for it.  That is very untrue.  The only time sugar really works directly as a preservative is in the jams when it is equal or nearly equal parts fruit to sugar.  Anything under that is just for flavor.  So, that sugar syrup you are making to can fruit in and what you’re adding to things like this juice recipe is merely for flavor, because sugar makes everythangggg taste better. And it makes you happy.  

You will even find on the NCHFP (National Center for Home Food Preservation) website or you Ball Blue Book that you don’t have to add sugar, but it’s recommended for best quality and flavor.  You can absolutely make this juice without added sugar (or less sugar) and have an unsweetened cranberry juice on the shelf you can doctor up later or use as is.  You can also substitute whatever natural sweetener (honey, maple syrup) or artificial sweetener if you’d like that.  

I personally don’t have any sugar substitutes I am familiar with outside of sugar, honey, and maple syrup for canning, so you would have to do some testing and research.

Onto canning cranberry juice the lazy girl way!

Equipment You Might Want:

• Quart canning jars
• Canning lids & screw bands
• Tea kettle or stock pot
• Jar funnel
• Jar lifter
• Steam canner
• Water Bath Canning Pot

Ingredients

PER QUART JAR:

• 1 1/2 cups whole cranberries
• 1/4 cup raw unrefined sugar, optional
• 3 cups boiling water

Step 1:  Prep

Rinse whole cranberries under cool water and drain in a colander.

Wash canning jars and lids in hot soapy water, rinse well, and set aside to fill.

​Before you start filling jars, place a stock pot or tea kettle to heat water to a boil while you work.

For each quart jar, add in 1 1/2 cups of cranberries to each quart jar.  If pints are desired, add 3/4 cup of cranberries.

Add in optional 1/4 cup of sugar to each quart jar.

Top jars off with hot water to 1/2 inch headspace, remove air bubbles, and add more water if needed to maintain headspace.

Step 2:  Canning

We are relying on the canning process to “cook” the cranberries for us and help the berries to burst and begin infusing into the water we added.

Wipe rims of the jars and add lids and secure with screw bands.

Place jars in a boiling water bath or steam canner.  Cover the jars by 1 inch of water and bring the water bath pot to a full rolling boil and process pint or quart jars for 25 minutes, adjusting time for elevation if necessary.

Once processing time is complete, shut off heat and remove lid and allow jars to sit in the water for 10 minutes before removing completely.

Remove jars to a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.

Step 3:  Storage

Once jars are cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.  Room temperature is fine as long as jars are not exposed to extreme temperatures.

There may be undissolved sugar on the bottom of the jar after canning but it should dissolve within a day or two.

Allow jars to sit and infuse 4-6 weeks before using, but the longer they sit the better they get.  Give each jar a good shake whenever you think of it to help them along.

Step 4:  Serving

To serve, strain cranberries from the jar and chill before using.

Use strained cranberries in muffins or bread or even mix them into home canned apple pie filling for a twist on a classic pie; they’re amazing!

And that’s how you quickly you can be canning cranberry juice!

Notes:

I have zero clue how many bags of cranberries makes how many quarts of juice.  Sorry.  I’m unorganized and forgot to make note of this the past 7 years I’ve been doing this :D  Maybe this year will be the year I write something down!

Be sure and check out our other cranberry recipes here!

Homemade Cranberry Juice Water Bath Canning Recipe

Print Pin Rate

Prep Time: 10 minutes minutes

Canning Time: 25 minutes minutes

Servings: 1 quart

Author: Ruby – Red Feather Farm

Equipment

• Quart Canning Jars
• Canning lids & screw bands
• Tea kettle or stock pot
• jar funnel
• jar lifter
• steam canner
• Water bath canning pot

Ingredients

• 1 1/2 cups whole cranberries
• 1/4 cup raw unrefined sugar optional
• 3 cups boiling water

Cook ModePrevent your screen from going dark

Instructions

• Rinse cranberries and drain.
• Wash canning jars and lids in hot soapy water, rinse well, and set aside to fill.
• Before you start filling jars, place a stock pot or tea kettle to heat water to a boil while you work.
• For each quart jar, add in 1 1/2 cups of cranberries to each quart jar.  If pints are desired, add 3/4 cup of cranberries. Add in optional 1/4 cup of sugar to each quart jar.
• Top jars off with hot water to 1/2 inch headspace, remove air bubbles, and add more water if needed to maintain headspace.
• Wipe rims of the jars and add lids and secure with screw bands.
• Place jars in a boiling water bath or steam canner.  Cover the jars by 1 inch of water and bring the water bath pot to a full rolling boil and process pint or quart jars for 25 minutes, adjusting time for elevation if necessary.
• Once processing time is complete, shut off heat and remove lid and allow jars to sit in the water for 10 minutes before removing completely.
• Remove jars to a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.
• Once jars are cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.  Room temperature is fine as long as jars are not exposed to extreme temperatures.
• There may be undissolved sugar on the bottom of the jar after canning but it should dissolve within a day or two.
• Allow jars to sit and infuse 4-6 weeks before using, but the longer they sit the better they get.  Give each jar a good shake whenever you think of it to help them along.