CANNING APPLE JUICE RECIPES

Steps:

• Add 3 lbs cranberries (four 12 oz bags) to a large stock pot, along with 4 quarts of water. Bring the pot to a boil, and then simmer for 5-10 minutes until the cranberries pop.
• Strain the cranberries through a double layer of cheesecloth, or a jelly bag, for about 30 minutes. Collect the juice.
• Return the cranberry pulp to the stock pot, add two more quarts of water and bring it back to a simmer for 5 minutes. Strain agin for 10-15 minutes.
• Return the pulp to the pan a 3rd time with 1 final quart of water. Return to a simmer for 5 minutes, stirring to extract the last bits of juice.
• Strain one final time, and discard the pulp.
• Prepare a water bath canner and jars. Bring the canner to a simmer (around 180 degrees).
• Return the juice to a clean stock pot and warm it to just barely simmering (180 to 190 degrees F). Do not boil!
• Add sugar to taste, if you choose. I'd suggest around 1 3/4 cup for tart juice, or up to 3 1/2 cups for sweet juice. Omit the sugar for sugar free juice. Stir to dissolve the sugar, but don't overcook (or it'll become jelly).
• Ladle the juice into prepared canning jars, leaving 1/4 inch headspace. Seal with 2 part canning and load into the canner.
• Return the canner to a hard boil and process jars (pints and quarts) for 10 minutes below 1,000 feet in elevation. Increase time to 15 minutes if over 1,000 feet.
• Remove jars to cool on a towel on the counter and check seals after 24 hours. Store any unsealed jars in the refrigerator for immediate use. Sealed jars can be kept in the pantry for 12-18 months. Remove rings before storing.
• Load 1 1/2 to 1 3/4 cups of raw cranberries into each quart jar. Add 1/4 to 1/2 cup sugar to each jar.
• Prepare a water bath canner, bringing the canner up to a simmer (around 180 degrees F).
• Bring a kettle of water to a boil and pour boiling water over the cranberries and sugar in the jars, leaving 1/2 inch headspace.
• Seal with 2 part canning lids and load into the canner.
• Return the canner to a full rolling boil and then start the timer. Process jars for 25 minutes (under 1,000 feet in elevation). Increase time to 30 minutes for 1,000 to 6,000 feet, and process for 35 minutes over 6,000 feet in elevation.
• Remove jars from the canner and allow to cool on a towel on the counter. After 24 hours, check seals. Store any unsealed jars in the refrigerator. Sealed jars will keep on the pantry shelf for 12-18 months. Allow 4-6 weeks for the berries to infuse before drinking.

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.