Fruit Juices

1. Apricot Nectar

Calling this fruit’s juice “nectar” is a bit of a misnomer. True nectars are produced only by the flowering plant itself. Hummingbirds and insects consume this sweet fluid. What we get from the fruit is juice.

 
  1. Use only blemish and bruise free, ripe fruit.
  2. Wash, pit,and slice fruit.
  3. For every pound, approximately three cups of sliced fruit, add two cups of water.
  4. For a slightly more tart flavor, crack a few pits, remove the inside kernels and add the kernels to the pot. Bring to a simmer until fruit is soft. Remove from heat and press through a fine sieve.
  5. Return to clean pot.
  6. Add sugar to taste, if desired.
  7. Heat slowly and stir until sugar is dissolved.
  8. If no sugar is being used, heat just to a simmer.
  9. Pour into hot jars, leaving 1/2 inch of head space.
  10. Screw on lids and rings.
  11. Process pints and quarts in boiling water bath for 10 minutes.

2. Berry Juice

All berries, cherries, and currents may be juiced and canned. The flavor becomes brighter if the fruit is crushed, cooked, strained, and sugar is added, about one cup of sugar to each gallon of juice.

Use ripe fruit that is not bruised or damaged.

 
  1. Crush fruit.
  2. Put a small amount of water in a pot, enough to cover the bottom of the pan to a depth of not more than a half-inch.
  3. Add crushed fruit and over medium-low heat bring to a simmer, stirring frequently.
  4. Continue simmering until fruit is soft.
  5. Strain fruit through a double thickness of cheesecloth set into a colander or sieve.
  6. For a clear juice, do not press on the fruit; let gravity do all the work.
  7. Return juice to pan, add sugar, and return to a simmer, stirring frequently.
  8. Pour into jars, leaving 1/2 inch of head room.
  9. Screw on lids and rings.
  10. Process pints and quarts in boiling water bath for 10 minutes.

 3. Cranberry Juice

Cranberry juice has long been thought to have curative properties and health benefits. Use by itself, or mix with other fruit juices.

 
  1. Pick over berries; wash well.
  2. For each cup of berries, add one cup of water.
  3. Bring to boil; maintain boil for 15 minutes.
  4. Strain juice through cheesecloth bag. Do not squeeze bag!
  5. When all the juice has dripped through, return the pulp to the kettle.
  6. Using the original measurement of berries, add 1/2 cup of water for every four cups of berries.
  7. Bring to a boil; maintain boil for two minutes.
  8. Strain juice through cheesecloth bag.
  9. Squeeze fruit to extract all the juice.
  10. Combine the two extractions in a clean pot or kettle, measuring juice.
  11. For each quart of juice, add one cup of sugar. Stir well. Bring to a boil. Pour into hot jars leaving 1/2 inch of head space.
  12. Wipe jar rims, screw on lids and rings.
  13. Process both pints and quarts in boiling water bath for 10 minutes.

4. Grape Juice

 
  1. Stem and wash ripe grapes.
  2. Place in pot or kettle and cover with water.
  3. Heat slowly to a simmer; do not boil the grapes.
  4. Simmer until grapes are very soft.
  5. Strain through a cheesecloth bag.
  6. * Measure juice, and add ½ cup of sugar to each quart of juice.
  7. Pour into hot jars, leaving 1/2 inch of head space.
  8. Wipe rims, screw on lids and rings.
  9. Process both pints and quarts in boiling water bath for 10 minutes.

*Stop here to make grape jelly. See recipe under Jellies, Jams, and Marmalades section.

5. Grapefruit Juice

If you are fortunate to live where you can get fresh picked, tree-ripened grapefruit, you can retain that flavor for year-round use by canning grapefruit juice.

You must work quickly so the fruit is not exposed to air any more than absolutely necessary.

 
  1. Wash fruit, cut in half and ream the juice from the fruit.
  2. Pour juice into sterilized jars, leaving 1/2 inch of head space.
  3. To prevent discoloring while stored, add 1/2 teaspoon of ascorbic acid to each quart (1/4 teaspoon per pint). Wipe rims, screw on lids and rings.
  4. Process both pints and quarts in boiling water bath for 20 minutes.

6. Tomato Juice

 
  1. Using firm, ripe tomatoes, wash, scald, remove peels and any bruises or damage.
  2. Cut into small pieces and place in pot or kettle.
  3. Simmer until soft, stirring occasionally.
  4. Put through sieve, being careful to not press seeds through.
  5. Put juice in clean pot or kettle and bring to a boil.
  6. Pour into hot jars leaving 1/2 inch of head space
  7. Wipe rims, screw on lids and rings.
  8. Process both pints and quarts in boiling water bath for 15 minutes.

7. Vegetable Juice Combination

Use this savory juice as a base for soups or as a refreshing beverage.

 
  1. Using firm, ripe tomatoes, wash, scald, remove peels and any bruises or damage.
  2. Cut into quarters, measure and set aside.
  3.  For each quart of tomatoes, place one chopped, medium-sized onion (white or yellow); 1/2 green bell pepper (seeded & deribbed), chopped; two stalks of celery, leaves set aside and stalks chopped; 1 clove garlic, thinly sliced; 1/4 teaspoon mustard seed, and 1 1/2 teaspoons of salt in a non-reactive container.
  4. Mix, cover and set aside for at least four hours, and up to 12 hours.
  5. To the tomatoes, add the leaves from the celery stalks, one small bay leaf, and two whole cloves. Mix, cover, and set aside in a non-reactive container.
  6. When resting time has been completed, combine the two mixtures and add 1 teaspoon lemon juice.
  7. Heat until tomatoes release their juice.
  8. Remove from heat and strain juice from vegetables using a food mill to press out about half of the pulp.
  9. Discard remaining pulp.
  10. Heat reserved juice and pulp in a clean pot or kettle until boiling.
  11. Pour into hot jars leaving 1/2 inch of head space
  12. Wipe rims, screw on lids and rings.
  13. Process both pints and quarts in boiling water bath for 15 minutes.