People have an apprehensive approach to canning food, with food safety issues and all. Starting small and conquering minor steps is key to developing any skill. So I tried my hand at canning cranberry juice, and it was really successful.
Several things to keep in mind, which there is no way I can cover in a short blog post. Do your research and educate your self before starting. Key concepts: make sure the jars are "sealed"; add hot jars to hot pot, or cold jars to cold pots; sugar is necessary for the cranberry juice to extract the flavor, natural color, and nutrients from the berries; store for minimum 6 weeks before opening the jar for consumption.
Ingredients:
500g fresh cranberries
2 cups sugar
boiling water
Method:
Put half cup cranberries in 6 jars of 500ml capacity. Top with a third cup of sugar. Top with boiling water almost to the top, leaving 1 centimeter space. Poke down the cranberries to remove any air bubbles. Wipe each jar rim with a towel dipped in white vinegar to remove any residue that could disrupt the seal. Place the lids on and screw the tops on hand-tight and place in the water bath canner which already has water boiling inside for 25 minutes.
Remove jars from the canner and let them sit for 24 hours, undisturbed. Check the seals by pressing the middle tab and holding two edges of the lid to see if the lid comes off. Make sure your other hand is below the jar, ready to catch it, when you do this. If sealed properly, allow to sit for at least 6 weeks; then enjoy. I place them in the refrigerator after the 6 weeks so I will always have chilled cranberry juice.
صحة و عافية
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