100%. no sugar added Cranberry juice
3 lbs (4, 12oz bags) of cranberries to 4 qts of water, bring to a simmer for 10 minutes . Cranberries will pop open. Strain through a jelly bag or double layer of cheesecloth .
Return pulp to pot, add 2 more quarts of water.
Bring to simmer for 5 min. Strain using same method above.
Return pulp to pot one last time with 1 qt of water. Bring to simmer for 5 mins and Strain again.
You now have 7 quarts of strained juice. Heat this juice to 180°, have 7 sterilized jars, flats and rings. Have water bath simmering .
Ladle into quarts jars, leave 1/4 inch headspace. Wipe rims, put on flats and screw lids finger tight.
Place in Water bath, bring to a boil and boil pints and quarts for 10 min.
After allotted time, turn off heat and allow to sit for 5 min. Remove from canner, place on a towel, cover with another towel so they cool down slowly and don't explode or shatter from cooling down too quickly .
Allow to sit undisturbed for 24 hrs. Check jars, remove rings and store in pantry . If any have not sealed place in refrigerator and use within 2 weeks. Enjoy.
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