Sea buckthorn juice (also known as seaberry juice) has a wonderful tropical flavor, and it’s easy to preserve this hearty northern fruit in home-canned juices. The juice tastes like a mix between orange and pineapple, and it’s almost as acidic as lemon juice, making it a good choice for water bath canning (or fresh homemade seaberry-ade).
Have you heard about sea buckthorn juice? Really, it’s all the rage – this bright orange elixir is packed with vitamins, minerals, and antioxidants.
Sea buckthorn, or Hippophae rhamnoides, is a thorny shrub that produces small, vibrant orange berries. These berries are sometimes called Siberian pineapple, seaberry, and even shallow thorn. Sea buckthorn is native to various regions, including Northern Europe and North America. It thrives in cold climates.
Sea buckthorn berries are tiny but mighty. They’re loaded with vitamins C, A, and E, beta-carotene, and more. The berries are also rich in antioxidants, which help fight free radicals and reduce oxidative stress. Plus, they have anti-inflammatory properties that can help reduce chronic inflammation.
The beauty of canning sea buckthorn juice is that the berries are naturally very juicy with minimal pectin. But because the pH ranges between 2.5 and 2.8, they’re safe for the water bath canner without having to add any acids – they’re just as acidic as fresh lemon juice as is!
Health benefits aside, canning sea buckthorn juice can be a rewarding and fun project. Let’s walk you through everything you need to know about this super-juicy superfood and how to can it to enjoy its benefits year-round.
Ingredients for Sea Buckthorn Juice
The ingredients for canning sea buckthorn juice are quite simple. To make a canner batch of three pints or six half pints, you’ll need the following:
- 4 cups of fresh sea buckthorn berries
- 2 cups of water
- Sweetener of choice (optional, to taste)
If you’re foraging fresh sea buckthorn berries, wear gloves and long sleeves to protect yourself from the thorns.
Rinse the berries thoroughly to remove any dirt or debris. You may also want to consider freezing the berries; freezing the berries for just a few hours can make them easier to juice as it softens their tough skins.
Besides juicing, sea buckthorn berries can be used in various recipes, including sea buckthorn jam. Don’t be afraid to double up on your recipes and make both at once!
Canning Sea Buckthorn Juice
Place the cleaned berries in a blender or food processor with 2 cups of water. Blend until smooth to create a runny puree. This will give you a raw juice, but it doesn’t extract quite as much as a simple simmering.
To get a bit more juice, place 8 cups of berries and 2 cups of water into a saucepan and bring to a gentle boil. Cook for about 5 minutes, mashing the fruit to encourage it to release its juices.
Press down on the pulp to extract as much juice as possible.
You can also process them with a steam juicer or food mill – the end goal here is to separate the juice from the pulp. My kids especially like the food mill method, and we use this nifty hand crank food mill that can juice a gallon of berries in about 10 minutes.
At this point, you should have a beautiful bright orange juice extracted and ready for use (or canning).
In general, it takes about 2 cups of fruit to yield 1 cup juice. Freezing the fruit can also help extract the juice better.
From a gallon of fruit, you should get about a half gallon (8 cups) of juice, along with about a pint (2 cups) of seeds. (The seeds are in demand, as many people want to grow sea buckthorn and the plants are hard to find, so share them with your friends.)
Sterilize your canning jars and lids by boiling them in water for at least 10 minutes. Then, use a canning funnel to pour the juice into the sterilized jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean cloth to remove residue and for a proper seal. Place the lids on top and screw on the bands until they are fingertip-tight.
Place the filled jars on a rack in a large pot of boiling water or a water bath canner. Make sure the water covers the jars by at least an inch. Process for 10 minutes if you’re below 6,000 feet in elevation, or process for 15 minutes if you’re above 6,000 feet.
After the canning time has finished, carefully remove the jars from the water using a jar lifter and place them on a towel to cool. You might hear a popping sound as the jars seal. Let them cool for 24 hours, then check the seals, label, and store in a cool, dark place.
Serving Sea Buckthorn Juice
Looking for ways to serve your fresh sea buckthorn juice? You can serve it chilled as a refreshing drink or add it to your favorite smoothie recipes for an extra nutrient boost.
Believe it or not, it can also be used in cooking. You can use sea buckthorn juice as a base for sauces and marinades – it creates a savory sauce that you can pair with meats and vegetables.
Want to shake things up a bit? Here are a few ideas to get creative once you’ve made this recipe a few times:
- Experiment with Flavors: Try adding herbs like mint or basil to your sea buckthorn juice for a refreshing twist.
- Pair with Other Fruits: Mix sea buckthorn juice with other fruit juices like apple or orange for a balanced flavor.
- Use the Pulp: Don’t throw away the pulp! It can be used in baking or added to smoothies for extra fiber.
- Add the Leftover Berries to Salads and Yogurt Bowls: Sea buckthorn berries are also a great addition to salads and yogurt bowls.
- Get Boozy: Blend sea buckthorn juice with your favorite alcohol for a unique cocktail. It pairs well with vodka or gin, but feel free to get creative!
The possibilities with sea buckthorn juice are endless and the best part is, it’s packed with nutrients and antioxidants.
Sea Buckthorn Juice
Sea buckthorn juice (also known as seaberry juice) has a wonderful tropical flavor, and it's easy to preserve this hearty northern fruit in home-canned juices. The juice tastes like a mix between orange and pineapple, and it's almost as acidic as lemon juice, making it a good choice for water bath canning (or fresh homemade seaberry-ade).
Ingredients
- 8 cups of fresh or frozen sea buckthorn berries
- 2 cups of water
- Sweetener of choice (optional, to taste)
Instructions
- Wash the sea buckthorn berries thoroughly, removing any stems or leaves.
- In a large pot, combine the berries and water. Bring to a boil and then simmer for 10 minutes, mashing the berries gently with a spoon.
- Use a fine mesh strainer or cheesecloth to strain the cooked mixture, extracting the juice into a clean pot. (A food mill also works well for this, and can be used with raw or cooked berries.)
- If desired, add sugar (if using) to the juice and stir until dissolved.
- Bring the juice back to a boil, then reduce the heat and simmer for another 5 minutes.
- Carefully pour the hot juice into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean and seal with the sterilized lids.
- Place the filled jars on a rack in a large pot of boiling water or a water bath canner. Make sure the water covers the jars by at least an inch. Process for 10 minutes if you're below 6,000 feet in elevation, or process for 15 minutes if you're above 6,000 feet.
- Remove the jars from the water bath and let them cool completely. Store in a cool, dark place for up to a year.
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