Cranberry season is my favorite time of the year for canning! I put up at least 50 quarts of cranberry juice every year. I love canning cranberry juice because it just tastes so much better than store bought juice. We also try to avoid using plastic containers as much as possible because of the accidental consumption of micro plastics... did you know that on average people consume a whole credit card size worth of plastic EVERY MONTH!! Canning in glass jars removes the micro-plastic aspect of a number of our frequently consumed products. Larger beverages (for our large family) are hard to come by in glass containers. Single use beverages bottles are not only expensive, they are also primarily made from plastic that is then often shipped across the country to get into your local grocery store.
The most time consuming part of canning cranberry juice is the prep. First things first, you will want to get all of your canning equipment out and sterilized. Get your pot partially filled with water and warming up. Line up your clean jars and grab your funnel. Fill each Quart jar with half of a 12 oz bag of cranberries or approx 1 1/2 Cups of cranberries. Then add anywhere between 1/4 C and 1/2 C of sugar. If you like your juice sweeter, do the 1/2 C of sugar. I typically do somewhere right in between. We prefer to use the highest quality ingredients available so I only use non-GMO cane sugar. Once you have your cranberries and sugar in all of your jars, you will take boiling water and fill the jars to
