Canning Cranberry Juice Recipe
Wash and drain fresh, red-ripe cranberries.
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Combine cranberries and an equal amount of water in a large pan.
Bring to a boil.
Reduce heat and cook until berries burst.
Strain juice in a damp jelly bag.
Sugar can be added to juice to your taste.
Reheat juice until it is almost, but not boiling.
Pour, hot, into jars leaving 1/4-inch headspace.
Wipe rim, place lids and tighten rings.
Water Bath or Steam Can pints and quarts 15 minutes. We use a steam canner.
For clear juice before heating to can, let strained juice sit for 24 hours.
Ladle off juice being careful not to disturb sediment at bottom.
This is your choice.