How To Can Cranberry Juice

Canning cranberry juice is a fantastic way to preserve its freshness and enjoy this vibrant and nutritious drink throughout the year. With its tangy flavor and numerous health benefits, cranberry juice is a popular choice for many. By canning cranberry juice, you can extend its shelf life significantly and have it readily available whenever you desire a refreshing, vitamin-rich beverage.

Whether you have an abundance of cranberries from your harvest or simply enjoy the taste of homemade juice, the process of canning allows you to enjoy its goodness at any time.


To can cranberry juice, follow these steps in detail:

1. Gather the necessary equipment:
You will need fresh cranberries, sugar, canning jars with lids and bands, a large pot for boiling water, a canning rack or towel, a funnel, a ladle, a bubble remover or non-metallic utensil, and a water bath canner.

2. Prepare the canning jars:
Wash the jars, lids, and bands with hot soapy water, then rinse them thoroughly. Place the jars in the water bath canner or a large pot and cover them with water. Bring the water to a boil and let the jars simmer for about 10 minutes to sterilize them. In a separate small saucepan, simmer the lids to soften the sealing compound.

3. Prepare the cranberry juice:
Rinse the fresh cranberries, removing any stems or debris. Place the cranberries in a large pot and add enough water to cover them. Bring the pot to a boil and cook the cranberries until they are soft and have burst open, usually around 10-15 minutes. Stir occasionally to prevent sticking.

4. Strain the mixture:
Once the cranberries are cooked, strain the mixture through a fine-mesh sieve or cheesecloth, collecting the juice in a separate container. It’s important to extract as much juice as possible and discard any solids.

5. Sweeten the juice:
Measure the strained cranberry juice and return it to the pot. For every cup of juice, add 1/2 to 3/4 cup of sugar according to your desired sweetness. Stir the mixture until the sugar dissolves completely.

6. Heat and simmer:
Place the pot with the cranberry juice on the stove and heat it on medium-low, allowing it to simmer for about 10 minutes. This step helps to ensure the juice is hot when it’s poured into the canning jars, reducing the risk of breakage.

7. Fill the canning jars:
Remove the sterilized jars from the water bath canner using jar tongs or a towel. Place a funnel on top of each jar and carefully ladle the hot cranberry juice into the jars, leaving about 1/4 inch of headspace at the top. Remove any trapped air bubbles by running a bubble remover or non-metallic utensil around the inside edges of the jars.

8. Secure the lids:
Wipe the rim of each jar with a clean damp cloth to remove any juice or residue. Place a lid on top of each jar, ensuring it is centered, and screw on the bands until they are fingertip-tight. Do not overtighten.

9. Process the jars:
Using jar tongs, carefully place the filled jars back into the water bath canner or large pot, ensuring they are covered with at least 1-2 inches of water. Bring the water to a boil and let the jars process for about 15 minutes.

10. Remove and cool:
After processing, turn off the heat and carefully remove the jars using jar tongs or a towel. Place the jars on a towel or wooden surface and let them cool undisturbed for 12-24 hours. During this time, you may hear the lids pop, indicating a proper seal.

11. Check the seals:
Once cooled, press down on the center of each lid to check for a proper seal. If the lid doesn’t move and feels firm, it is sealed correctly. If it gives or pops, the jar didn’t seal properly, and you should refrigerate and consume that jar promptly.

12. Store and enjoy:
Label the sealed jars with the date and store them in a cool, dark place. Properly sealed jars of cranberry juice can be stored for up to one year. To enjoy the juice, refrigerate after opening. Remember to always follow safe canning practices and guidelines provided by reputable sources such as the National Center for Home Food Preservation to ensure food safety.

Frequently Asked Questions:

What are some essential steps to follow when preparing cranberry juice for canning?

Some essential steps when preparing cranberry juice for canning include washing and sorting the cranberries, simmering them in water until they burst, straining the mixture, adding sugar, heating it again, and finally, pouring the hot juice into sterilized jars before processing them in a hot water bath.

How can I ensure that my cranberry juice remains fresh and free of spoilage during the canning process?

To ensure cranberry juice remains fresh and free of spoilage during canning, follow these steps: sterilize jars, use fresh cranberries, simmer juice mixture before filling jars, leave appropriate headspace, remove air bubbles, wipe jar rims, process in a water bath canner, and store in a cool, dark place.

Are there any specific precautions or techniques to use in order to achieve a longer shelf life for canned cranberry juice?

To extend the shelf life of canned cranberry juice, it is essential to store it in a cool and dry place, away from direct sunlight or heat sources. It is also advisable to check for any dents or damage on the can before purchasing. Additionally, proper sealing and refrigeration after opening can help preserve the juice for a longer period.

Are there any recommended storage conditions for canned cranberry juice to maintain its taste and quality over time?

The recommended storage conditions for canned cranberry juice include keeping it in a cool and dark place, away from direct sunlight and sources of heat. This helps to maintain its taste and quality over time by preventing oxidation and degradation of the juice.


In conclusion, canning cranberry juice is a simple process that involves sterilizing jars, preparing the juice, and using proper canning techniques to ensure safety and preservation. With careful attention to detail, one can enjoy the tangy and refreshing taste of homemade cranberry juice all year round.