Strain through a double layer of cheesecloth, or a jelly bag.Īt this point, you’ll have about 4 quarts of cranberry juice, but the pulp still has a lot of cranberry flavor left. Bring the mixture to a simmer and cook for about 5-10 minutes until the berries pop. Place the cranberries in a large stock pot with 4 quarts of water. You’ll need 4 bags (12 oz each) to make 3 lbs of cranberries. We grow our own cranberries, but if you’re buying them from the store they usually come in 12 oz bags. I’d recommend starting with 3 lbs of cranberries, and if you want the juice more concentrated, double it next time (leaving the water the same). Some recipes recommend as much as 3 lbs of cranberries per quart of extracted juice, and that is indeed intense (quite concentrated). For a more concentrated juice, you can add more cranberries. To make a 7 quart canning batch, you’ll need about 3 lbs of cranberries. To can plain cranberry juice (without added sugar), you’ll need to first extract the juice from fresh (or frozen) cranberries. Extracting the juice first takes more effort, but then you can put up cranberry juice without sugar that’s perfect for adding concentrated flavor to other drinks (or taking for UTIs). Simply tossing the cranberries in a jar is quicker, but yields a less concentrated juice. Extracting cranberry juice (as you would to make cranberry jelly) and then canning the extracted juice.The juice is then filtered out when you want to consume it (weeks or months later). Canning cranberries with sugar and water, then waiting for the juice to extract naturally in the pantry.There are two main ways to get the job done: You can also can sweetened cranberry juice, with as much (or as little) sugar as you’d like. It makes something that’s a bit like lemon water, but better in my opinion. I don’t drink it in whole glasses, just a dash at a time into a bit of plain seltzer from our soda stream. Personally, I love plain unsweetened cranberry juice, and I’ll can it up fresh that way. Homemade cranberry juice, on the other hand, is the real deal. That stuff has just enough cranberry in it to make it red, and not a drop more. There are two basic methods, and both are simple water bath canning recipes.įresh cranberry juice is absolutely delicious, and infinitely better than the corn syrup sweetened “cranberry cocktail” you find in the grocery store. Canning cranberry juice at home means you control the quality of the fruit, the strength of the juice, and most importantly, the amount of sugar (if any).
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