CANNING CRANBERRY JUICE RECIPES

Steps:

• Cooking - In a stockpot simmer the cranberries with 4 quarts of the water until most of the berries pop. Strain through a wire mesh strainer. Set aside the juice that has been extracted and add the pulp back to the pan and add an additional 2 quarts of water.
• Simmer another 5 minutes, strain as before reserving the juice and adding back the pulp. Add another quart of water, repeat simmer for 5 minutes and strain one last time through cheesecloth.
• Add last quart of juice just strained and add the sugar in small quantities heating on low till you get the right flavor. Remove from heat.
• 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.
• Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.  

Steps:

• In a medium saucepan combine jalapeno peppers, cranberry juice cocktail, and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all of the liquid. Measure 2 cups liquid. Discard pulp.
• In a 4-quart Dutch oven or kettle combine the 2 cups strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in the pectin and, if desired, hot peppers. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
• Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. If using, divide the 5 hot red peppers among the 5 jars. Wipe jar rims and adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. Jelly may require 2 to 3 days to set. Makes about 5 half-pints (70 one-tablespoon servings).