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5 from 2 votes

Canning Berry Juice

Canning berry juice is an easy way to preserve summer fruit quickly, and it makes for delicious drinks year round.
Author: Ashley Adamant

Ingredients

  • Fresh Berries
  • Water
  • Sugar optional

Instructions

  • Extracting Berry Juice
  • Prepare fruit by washing and stemming (or hulling strawberries).
  • Place the fruit in a pot with a small amount of water. It's usually about 1/2 cup water for every 2 to 4 cups fruit, but see recommendations below based on the specific type of fruit.
  • Bring the fruit and water to a simmer over medium heat and cook, mashing frequently with a potato masher, until they've completely fallen apart and released their juice (about 5 to 10 minutes).
  • Strain through a jelly bag or a fine-mesh strainer lined with a double layer of dampened cheesecloth.
  • Canning Berry Juice
  • Start by preparing a water bath canner, along with jars, lids, and rings.  The canner should be barely simmering (180 F) for a hot pack.
  • Heat the strained juice to about 190 degrees F over medium-high heat, but do not boil.  Turn down the heat to low and keep the juice at 190 F for 5 minutes. Add sugar and stir to dissolve (if using).
  • Ladle the hot juice into prepared jars, leaving 1/4 inch headspace.  Apply canning lids and screw-on rings to finger tight.
  • Process in a water bath canner for 15 minutes for half-pints, pints, and quarts.  Above 6,000feet in elevation, increase canning time to 20 minutes.
  • After the canning time has completed, turn off the heat and leave the jars in the water to cool slightly for 5 more minutes (to help prevent siphoning), then use a jar lifter to remove the jars to cool on a towel on the counter.
  • Check seals after 24 hours and store any unsealed jars in the refrigerator for immediate use.  Properly canned and sealed jars of strawberry juice will maintain peak quality on the pantry shelf for 18+ months.  Refrigerate after opening.

Notes

Berry Types

This tested recipe for canning berry juice works with all manner of soft summer fruits, including:
  • Blackberries
  • Blueberries
  • Currants
  • Dewberries
  • Gooseberries
  • Huckleberries
  • Loganberries
  • Mulberries
  • Raspberries
  • Strawberries
Elderberries aren't quite acidic enough for safe canning of the juice without added acidity.  For elderberries, you'll need to add 1/2 tablespoon of bottled lemon juice per cup of juice (or a full tablespoon per pint).  You can also add 1 teaspoon of citric acid to every 8 cups of juice (or 1/8th tsp per pint).

Yield Estimates

For each cup of juice yield, you'll need the following amounts of fruit mixed with 1/2 cup of water:
  • Blackberries ~ 2 1/2 cups of berries
  • Blueberries ~ 2 to 3 cups of berries (they're highly variable in terms of juice)
  • Elderberries ~ 1 pound stemmed fruit
  • Raspberries ~ 3 to 3 1/2 cups of berries
  • Strawberries ~ 3 1/4 to 3 1/2 cups chopped fruit (from 1 quart fresh)
  • Currants (red or black) ~ 1 pound stemmed fruit

Sugar

Adding sugar is optional, and not necessary for safe canning. In general, the recommendation is about 1/4 to 1/2 cup per quart of juice or 1 to 2 tablespoons per cup of juice.  I don't add sugar to most types of juice, and I tend to sweeten when I use them if necessary.
(Personally, I only think sugar is really necessary with very tart fruits, like gooseberries, currants, and maybe very tart raspberries.)