Fruit Juice

Cranberry Juice

Select firm, deep red mature berries of ideal quality.


  • Cranberries
  • Water
  • Sugar (optional)


  • Wash cranberries; remove stems and sort, discarding any blemished berries. 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.

Preserving Day

  • Place the required number of clean 500 ml or 1 L mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Without mixing or disturbing the sediment in refrigerated juice, carefully pour it into another container; discard sediment. Return juice to saucepan. Add sugar to taste, if desired. Place over medium - high heat; heat for 5 minutes at 88º C (190º F) – do NOT boil.

  • Ladle hot juice into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more juice. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining juice.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled 500 ml or 1 L jars – 15 minutes.

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.



January 21, 2018



Easy to do, so much better than grocery store juice