Yes, cranberry juice really does prevent UTIs What Doctors Don't Tell You

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Boiling Water I start a stock pot of boiling water and place my sterile jars in the oven on 200 degrees to get them hot. Fill hot jars with 1 & 3/4 cup of cranberries, then 1/2 cup of white sugar. Add boiling hot water to fill up to 1/2″ headspace and stir well. Clean rims of jar with sterile cloth and add hot lids and ring.

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Place the cranberries in a large stock pot with 4 quarts of water. Bring the mixture to a simmer and cook for about 5-10 minutes until the berries pop. Strain through a double layer of cheesecloth, or a jelly bag. At this point, you'll have about 4 quarts of cranberry juice, but the pulp still has a lot of cranberry flavor left.

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Set it on the stove and heat water to a boil over medium-high heat. 3. Put the funnel in the jar and pour ½ cup of sugar into each quart. Add one cup of whole berries to each jar. You can add more or less cranberries to make the juice more juice-like or a concentrate.

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Recipe Type Preserving Method Habanero-Apricot Jelly Black Raspberry Jelly Chocolate Cherry Jam Carrot Cake Jam Fresh Apricot Jam Grilled Harissa Lamb Chops Sheet Pan Gnocchi Marinated Feta Greek Salad with Marinated Feta Caper Lemon Vinaigrette Caponata Sauce Sweet & Sour Pineapple Chicken Sheet Bake Classic Strawberry Jam Tomato Juice

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Instructions. In each quart jar, add 1/3 cup sugar (you can add more if you want it sweeter). Add 2 cups of fresh washed cranberries into each jar. Fill each jar with hot water, leaving 1 inch head space. Wipe the rim of the jar clean with a sterile towel. Place a seal and hand tighten jar.

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Just 2 ingredients, bags of cranberries and water is all you need. 3 ingredients if you choose to sweeten your cranberry juice. A very cost-effective way of making shelf-stable cranberry juice. Adjust the amount of sugar to meet your taste. Cranberries are already a high acid food to no additional lemon juice is needed.

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Instructions Cooking - In a stockpot simmer the cranberries with 4 quarts of the water until most of the berries pop. Strain through a wire mesh strainer. Set aside the juice that has been extracted and add the pulp back to the pan and add an additional 2 quarts of water.

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Pour boiling water over the cranberries and sugar, leaving 1/2 inch headspace. Clean the edges of the jars, removing any sugar that may disrupt a seal. Seal the jars with rims and lids. Process the jars - pints and quarts - for 25 minutes if under 1,000 feet in elevation.

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I used to make grape juice "concentrate" this way. I can't remember the proportions for putting into the jar nor the amount of water to add to make a pitcher of juice, but this method was so easy and yummy.. have a recipe in a 1937 ball blue book for green tomato pickles 1 peck green tomatoes 1/4 ounce ground mustard 11/2 ounces pepper.

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BOIL 4 cups cranberries in 4 cups water for 15 minutes. Strain juice through cheesecloth bag. Do not squeeze bag. When dripping has ceased, put pulp back in kettle. Add 1 1/2 cups water.

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Directions Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Combine sugar and water in a large saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil.

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Jump to Recipe Print Recipe Learn how to make this easy homemade cranberry juice recipe from just 3 ingredients including all of the goodness of fresh cranberries! This is real cranberry juice! Not the fake stuff or the cocktail kind you find at the grocery store! Contents hide 1 Is Homemade Cranberry Juice Good For You?

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Fruit Juice Cranberry Juice Select firm, deep red mature berries of ideal quality. Ingredients: Cranberries Water Sugar (optional) Directions: Wash cranberries; remove stems and sort, discarding any blemished berries. Place in a large stainless steel saucepan with an equal amount of water.

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Steps to canning cranberry juice. Wash the whole cranberries. Add 1 3/4 cups of cranberries to each quart jar. Add up 1/4 to 1/2 cups of sugar. Add boiling water. Remove air bubbles, wipe rims and put on lids. Put the jars in the water bath canner and process for 25 minutes.

Yes, cranberry juice really does prevent UTIs What Doctors Don't Tell You

Cook berries in water until soft. Press through a fine sieve. Add sugar and boil 3 minutes. Pour boiling hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

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Step 4: Fill the Jars. Using a ladle and canning funnel, carefully fill the sterilized jars with cranberries, filtered hot water and sugar, leaving about 1/4 inch headspace. Fill the jars about 1/2 way full with cranberries. Add 1/4 to 1/3 cup of sugar to the jar. Add hot filtered water to fill the jar - leaving 1/4 inch headspace.