Canned No sugar cranberry juice

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. 

Christmas Jam

 YIELD: 6 1/2 PINT JARS

Christmas Jam

This delicious, festive Christmas jam is the perfect blend of holiday goodies and perfect for gift giving.

Ingredients

• 12 Oz Cranberries 
• 1 Orange, peeled and sectioned
• 2 t Orange Zest, from the peel
• 16 Oz Strawberries (thaw if you use frozen)
• 1/4 t Ground Cloves
• 1/4 t Ground Cinnamon
• 1/4 t Allspice
• 4 C Sugar
• 1 Package Powder Fruit Pectin
• 1/2 cup water

Instructions

1. Wash jars, lids, and rings. Fill jars 2/3rds full of water and place in water-bath canner. Fill with water. Put canner on stove over medium-high heat to sterilize jars while you make the jam.
2. Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don't need sterilized.
3. Place cranberries and sectioned orange into a blender. You just want them coarsely chopped. My blender has a food chop option, and I use that.
4. Add in the strawberries, orange zest and spices. Stir a bit in the blender to make sure they get mixed a little. Blend until everything is chopped fine. You don't want it pureed.
5. Stir fruit mixture and water together in a 5 qt stock pot.
6. Stir in fruit pectin and add your 1/2 teaspoon of butter (this reduces foaming).
7. Bring the mixture to a rolling boil over high heat, stir constantly.
8. Add sugar to the mixture. Return to full rolling boil. Boil exactly 1 minute.
9. Remove from heat. Using a metal spoon, skim off any foam.
10. Immediately ladle into jars and wipe of rims, screw on lids & bands. When all jars are filled, place jars into canner. 
11. Cover canner, bring back to boil, start timer for 10 minutes. 
12. After 10 min, turn off heat and let stand 5 min before removing. 
13. Remove jars to towel lined tray to cool. Check seals after 24 hours. 
14. If any didn’t seal, refrigerate and use within 2 weeks. 

Canning Apple Pie Filling

 I made this recipe for 5 jars. Came out great! Used 1 tote of Macoun and 1 bag of Honey Crisp apples. 

Apple Pie Filling

Per (US quart) jar

Prep Time 1hour hour

Cook Time 1hour hour

Total Time 2hours hours

Ingredients

• 4 cups/1 lb apple (washed, peeled, cored, sliced.  Measurements after prep)
• 1/4 cup Clearjel 
• 3/4 cup sugar 
• ½ teaspoon cinnamon
• ⅛ teaspoon cloves 
• 1/2 cup water (or use apple juice)
• 3/4 cup unsweetened apple juice 
• 2 tablespoons lemon juice (bottled)
• 1 dash nutmeg

Instructions

• Prep the apples. Slice no more than 2 cm (½ inch) thick. Set aside in a large bowl or pot with in water with some lemon juice or ascorbic acid in it to prevent discolouring.
• In a large pot, mix together the Clearjel, sugar, cinnamon, nutmeg if using, water and apple juice. Set aside.
• Boil a large pot of water (4 quarts). Add about 4 cups of apples at a time to the boiling water. When the water returns to the boil after adding the apples, time 1 minute, then remove the apples with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm. 
• Repeat for all apples.
• Put the apple juice mixture pot on to cook over medium high-heat, whisking constantly. 
• When it starts to thicken, which will be very soon, add the lemon juice.
• Cook for 1 minute, then remove from heat.
• Stir in the apple.
• Ladle apple into prepared 1 quart jars. (1 quart per pie) 
• Leave 1 inch headspace/to the curve in the neck. 
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process for 25 minutes; increase time as needed for your altitude.