Canning Cherry Juice
Cherry Juice is not the juice that most people think of first when they think of juice. It is not common, but becoming more and more so as new information begins to describe its benefits to the public. So far some of the benefits that have been identified is the reduction of muscle pain and damage induced by exercise.
Cherry Juice is also beneficial at reducing pain associated with arthritis.
I know people that go and purchase 8 ounces of cherry juice at the health food store each week, paying $10-$12 per bottle. They then take 2 ounces of juice each day for health benefits. If they do that each day for a year that takes 730 ounces of cherry juice in bottles of 8 ounces for a total of just over 91 bottles. at $10 per bottle, we just neared $1,000 a year in the cost of cherry juice. For a little bit of work you can get it for next to nothing.
On an earlier post I mentioned that we were able to get all the Cherry’s we could pick for free. My husband and I gathered two 50 gallon buckets and headed out getting about 65 gallons of cherries total. We canned about 10 gallons, juiced about 5 and gave away all of the rest. Let me tell you even 15 gallons is a lot of cherries. This was the first year we canned have ever canned or juiced cherries and we did not realize how far cherries went.
Canning Cherry Juice:
Begin by washing and pitting the Cherry’s. Note: It takes about 30 cups of cherries to make 10-12 pints of cherry juice, yes it takes a lot of of cherry’s to make juice, but it is very yummy and worth it.
*You always want to pit the Cherry’s because the stems, pits and bark of the cherry tree all contain arsenic which if consumed could make a person extremely sick or if consumed in quantity could be even worse.
The main thing you need is a Steam Juicer like this one. Fill the bottom of the steamer with water and bring it to a rolling boil. Put the cherries into the top and steam them for approximately 60 minutes. As the cherries are steamed the juice will fill into the bottom of the juicer and once it begins to fill you will be able to fill the jars.
The trick to canning cherry juice is to overflow the jars and then place the lid and ring on.
The reason why you want to overfill the jar is because when you can juice you want all of the air out of the jar. If there is air in the jar it will cause the juice to spoil and go bad.
Once you have placed the lids on and lightly screwed on the rings then it is time to for sealing them. You do this using a water bath. Ready the water bath by bringing enough water to cover the jars by at least an inch to a rolling boil. Set the pints or quarts, whichever you are using to can into the rack and place the rack into the water bath. Place the lid back on the water bath and boil the jars for approximately 15 minutes.
Once 15 minutes has passed remove the jars from the water bath and place them on towels on the counter. Do not let the jars touch one another, keep them spaced. Leave the jars for 24 hours.
The jars will seal, you should be able to tell one of three ways. The first way is that you will be able to hear the jars pop, second is that you will be able to see the indentation of the lid and third is that if you press the top and it moves and makes a little noise then the lid is not sealed. If when you press it and it does not move then it is sealed.
Happy canning.
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