Ball Canning Recipes for Fruit Juice
Table of Contents
Ball Canning Recipes for Fruit Juice
In this article, we will cover some of the basic Ball Canning Recipes for Fruit Juice, and purees. Nothing fancy just common fruits!
First things first, you need to get the jars ready, so you won’t be rushed later. You can use the dishwasher if it has a “sanitize” cycle, the water bath processing will sanitize them as well as the contents! If you don’t have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
Don’t forget to jump over to our article on “Equipment for Ball Canning Recipes“ for a complete list of items you need for all your canning adventures!
Now, on to the Ball Canning Recipes for Fruit Juice.
Ball Canning Recipes for Apple juice
This Ball Canning Recipe will yield approximately 6 quarts of Apple Juice.
24 pounds of apples
2 quarts of water
Wash, drain and remove the stem and blossom ends of the apple.
Chop apples and add to a large Sauce Pot..
Add water and cook until tender, stirring to prevent them from sticking.
Strain through several layers of Cheesecloth of if you have them a damp Jelly Bag.
Heat the juice for 5 minutes at 190 degrees without boiling.
DO NOT BOIL.
Ladle the hot juice into your hot jars leaving 1/4” head space.
Add lids.
Process in your Boiling Water Canner
Note: Don’t forget the Jar Tongs when placing and lifting jars from your canner of hot water. You can suffer burns if not careful.
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Ball Canning Recipes for Berry Juices
Depending on how many berries you have will depend on how many quarts or gallon of juice you will get.
Wash, crush and add berries to a large Sauce Pot.
Simmer until soft, Add a little water if necessary to keep from sticking.
Strain through several layers of Cheesecloth of if you have them a damp Jelly Bag
Measure the juice and add 1 – 2 cups of sugar per gallon.
Heat at 190%, for 5 minutes, do not boil.
Ladle hot juice into hot jars leaving ¼” head space.
Add caps and process for 10 minutes in your Boiling Water Canner.
We love fresh fruit juice and this next recipe is a mix of our favorite fruits to make a healthy and delicious juice using the Ball Canning Recipes guide
Ball Canning Recipes for Four Fruit Juice
This recipe will yield approximately 4 quarts. Adjust accordingly if you need more or less.
4 Cups Peach Puree
4 Cups Orange Juice
4 Cups Pineapple juice
4 Cups Grapefruit juice
2 Cups Water
½ Cup of Honey (This is optional)
Combine all the ingredients above in a large Sauce Pot.
Heat at 190% for 5 minutes. (DO Not Boil!)
Remove from heat. If foam is present, skim off if necessary.
Ladle hot juice into your hot jars, leave ¼” head space.
Process your pints and quarts for 20 minutes in your Boiling Water Canner.
Ball Canning Recipes for Grape Juice
You will need somewhere between 16 – 20 pounds of grapes to do a gallon. Usually one pound makes just less than 1 cup of juice. This is my calculation from searching the internet, not the Ball Canning Recipes Guide. I could not find a measurement or weight for this from Ball.
Wash, drain and stem your grapes.
Put in a large pot, and mash using a potato masher. (Usually 4 cups at a time is easier to mash.)
Add one cup of water per each gallon of crushed grapes.
Heat at 190 degrees for 10 minutes. (Do not Boil)
Strain through several layers of Cheesecloth of if you have them a damp Jelly Bag.
Allow juice to stand in refrigerator for 24 hours.
Remove from refrigerator and ladle juice from pan being careful to get the sediment off the bottom.
Strain juice as before.
Measure juice and add 1 – 2 cups of sugar per gallon.
Reheat at 190 degrees for 5 minutes (Do not Boil)
Ladle the hot juice into your hot jars. Leaving ¼” head space.
Add caps and process quarts or pints for 15 minutes in your Boiling Water Canner.
NOTE: Don’t forget the Jar Tongs when removing. The jars will be hot!
This next item is going to have some of you screaming NOOOOOO at the top of your lungs! I personally do not agree either but they are listed as a fruit instead of vegetables by the Botanical Association!
If this isn’t enough to digest here are some other fruits we cook’s look at as vegetables!
Eggplants
Bell peppers
Cucumbers
Zucchini
Pumpkins
All these are all fruits that similarly get cooked as vegetables. I know, this is just crazy, isn’t it!
Ball Canning Recipes for Tomato Fruit Juice! (Tomato Juice)
You will need 3 – 3 ½ pounds of tomatoes per quart.
Bottled Lemon Juice
Wash the tomatoes and drain.
Remove the core and blossom end.
Cut into quarters and simmer (Not boiling) until soft. Stirring to prevent sticking.
Add tomatoes to your food processor or Food Mill.
Strain juice to remove the seeds and peel.
Heat juice for 5 minutes at 190 degrees (Do not Boil)
Add 1 tablespoon of Lemon Juice per Pint jar and 2 per quart jar.
Ladle the hot juice into your hot jars and leave ¼” head space.
Add caps and process 35 minutes per quarts and 40 minutes per pint in your Boiling Water Canner.
Note: There are several things that you can add to your tomato juice such as, salt, pepper, sugar or spices to ad flavor. You can also add herbs during the last 5 minutes of boiling to flavor them. Remove the herbs before canning as it may cause them to be too strong if you leave them in the jars.
All diagrams in this or our other articles pertaining to the Ball Canning Recipes or Charts were obtained from the Ball Blue Book Guide to Canning.
Be sure to check out our article on “Equipment for Ball Canning Recipes” for all your canning needs.
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