Cranberry Juice Drink by Ocean Spray® OCS20450

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Place the pan on the stove on medium-high heat and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes. Remove the pan from the stove and use a potato masher or heavy spoon to mash the berries, ensuring all the cranberries have popped open.

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Step 4: Fill the Jars. Using a ladle and canning funnel, carefully fill the sterilized jars with cranberries, filtered hot water and sugar, leaving about 1/4 inch headspace. Fill the jars about 1/2 way full with cranberries. Add 1/4 to 1/3 cup of sugar to the jar. Add hot filtered water to fill the jar - leaving 1/4 inch headspace.

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Filling jars - Fill the juice using your canning funnel into hot, sterilized pint, quart size, or half gallon canning jars. Fill the jars to 1/4" headspace. Processing: Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 5 minutes for pints and quarts and 10 minutes for half gallons at a full rolling boil.

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Canning Cranberry Juice Process. Wash the cranberries. Add 2 cups cranberries per quart. Fill quarts with hot water. Add lids & rings. Water bath for 15 minutes. Let them sit for 4-6 weeks before using. Fill the jars with hot water.

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Instructions. In each quart jar, add 1/3 cup sugar (you can add more if you want it sweeter). Add 2 cups of fresh washed cranberries into each jar. Fill each jar with hot water, leaving 1 inch head space. Wipe the rim of the jar clean with a sterile towel. Place a seal and hand tighten jar.

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The Taste of Canned Cranberry Juice. Canned cranberry juice captures the essence of cranberries in a bottle, offering a balance of sweet and tart flavors. The natural acidity of cranberries, when canned, is mellowed by the preserving process, resulting in a smooth and refreshing juice that can be enjoyed all year round.

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Bring the water to a boil and start the timer. Cranberry juice should be processed (boiled) for 15 minutes, adjusting for altitude. You can find adjustments for altitude here. To look up your altitude go here. Turn off the heat and let the jars sit in the water for about 5 minutes. Then remove the jars from the canner.

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Use premium, clean cranberries from your garden or shop. Start with 3 pounds of cranberries (adjust quantity for more concentrated juice). Combine 4 quarts of water and cranberries in a large stockpot and simmer. After 5 to 10 minutes, the cranberries will burst and release their scents and colors.

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Finger tighten the screw bands. 5. Lower the jars into a cool water bath, making sure the water level is at least 2 inches above the top of the jars. Turn the heat to high and bring the canner to a full rolling boil. Once it has reached a boil, process pints for 20 minutes over medium-high heat. 6.

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Wash and prep your jars. Place them in the canner in hot water to get them warm. Place 1 3/4 cup washed cranberries into each quart jar. Add 1/4 to 1/2 cup sugar. I did 1/2 cup sugar, but you can add 1/4 cup and add a sugar alternative when you drink the juice. Add hot water to each jar leaving 1/4 inch headspace.

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In a separate pan, bring water, juice, or canning syrup to a simmer. (See notes for canning liquids.) Add cranberries to the simmering canning liquid and gently simmer them for 1-2 minutes until they heat through and just begin to crack. Ladle the cranberries into prepared canning jars, topping with the canning liquid from the pot to leave 1/2.

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Pour Water: Pour the hot water over the cranberries, making sure to leave 1/2 head space. Remove Air Bubbles: Using a plastic spatula or bubble remover tool, remove all of the air bubbles from the glass jar. Let the cranberries sit in the hot water for 5-10 minutes, allowing the cranberries to absorb the hot water.

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Set it on the stove and heat water to a boil over medium-high heat. 3. Put the funnel in the jar and pour ½ cup of sugar into each quart. Add one cup of whole berries to each jar. You can add more or less cranberries to make the juice more juice-like or a concentrate.

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Steps to canning cranberry juice. Wash the whole cranberries. Add 1 3/4 cups of cranberries to each quart jar. Add up 1/4 to 1/2 cups of sugar. Add boiling water. Remove air bubbles, wipe rims and put on lids. Put the jars in the water bath canner and process for 25 minutes.

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Fill hot jars with 1 & 3/4 cup of cranberries, then 1/2 cup of white sugar. Add boiling hot water to fill up to 1/2″ headspace and stir well. Clean rims of jar with sterile cloth and add hot lids and ring. Place in water bath and process for 25 minutes at full rolling boil. Remove jars and leave untouched for 12-24 hours until they are.

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Place in a large stainless steel saucepan with an equal amount of water. Bring to a boil; reduce heat and cook until the cranberries split. Strain mixture through a strainer or a dampened Jelly Bag. (For a clearer juice, strain again through a paper coffee filters). Refrigerate juice 24 to 48 hours to allow sediment to settle.