Canning fruit juice involves heating, sealing, and processing to preserve it safely at room temperature. Here’s how to do it:
Steps to Canning Fruit Juice
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Prepare the Juice: Heat the juice to simmering, between 185°F and 210°F. This ensures proper sterilization and helps remove air.
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Prepare Jars and Lids: Ensure jars are sterilized. This can be done by boiling them for 10 minutes before filling. Keep the jars hot until ready to fill. Heat lids in simmering water to soften the sealing compound.
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Fill Jars: Pour the hot juice into the hot, sterilized jars, leaving a 1/4-inch headspace. This space allows for expansion during processing.
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Remove Air Bubbles: Use a non-metallic spatula or bubble remover to release any trapped air bubbles. Adjust headspace if necessary.
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Wipe Jar Rims: Clean the jar rims with a damp cloth to ensure a good seal.
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Apply Lids and Rings: Place the lids on the jars and screw the bands on finger-tight. Avoid over-tightening, as this can prevent proper sealing.
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Process in a Boiling Water Canner: Place the filled jars in a boiling water canner. Ensure the jars are covered by at least 1-2 inches of boiling water.
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Processing Times: Follow these processing times based on elevation:
Elevation Jar Size Processing Time Up to 1,000 feet Pints & Quarts 5 minutes Up to 1,000 feet Half-Gallons 10 minutes 1,001 – 6,000 feet Pints & Quarts 10 minutes 1,001 – 6,000 feet Half-Gallons 15 minutes
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Cooling: After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Place the jars on a towel-lined surface to cool. Leave space between the jars for air circulation.
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Check Seals: After the jars have cooled completely (12-24 hours), check the seals. The lids should be concave and not flex when pressed. If a jar didn't seal, refrigerate the juice and use it promptly or reprocess with a new lid.
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Storage: Remove the rings, wash the jars, label with the date, and store in a cool, dark, and dry place.
