Canning fruit juice

[Ridgerunner]

I don't know if you can read this. It's from the Ball Blue Book.

Mary

Mary, She's talking about juice, not the berries.

 

[Ridgerunner]

So all berries would be the same, blackberry or elderberry or even cherry? They are acid enough? I have been looking at videos and that is what I am finding out and just wanted to make sure.

That's what my book said, all berries.

 

[Gardening with Rabbits]

I don't know if you can read this. It's from the Ball Blue Book.

Mary

I can see it and thank you, but am looking for just juice, but I might end up canning some of the berries. I am not sure what I am going to think about raspberry juice.

 

[Gardening with Rabbits]

That's what my book said, all berries.[/QUOTE

Thank you! I need to get room in freezer for the rest of food still in garden and if at all possible get one of them cleaned out and defrosted and maybe put some meat in there instead of squash. Thank you!

 

[ninnymary]

 

[ninnymary]

The Ball Blue Book did not have a recipe for cherry juice, only for berry.

Hope I'm not to late posting it.

Mary

 

[Gardening with Rabbits]

The Ball Blue Book did not have a recipe for cherry juice, only for berry.

Hope I'm not to late posting it.

Mary

I have not tried the cherry yet. I saw this video of a lady and she uses the steamer even for tomatoes and saves the juice which looks like colored water, for vegetable broth and the tomatoes on top turns to sauce or paste.

 

[Gardening with Rabbits]

The Ball Blue Book did not have a recipe for cherry juice, only for berry.

Hope I'm not to late posting it.

Mary

Thank you for the link. That is what I wanted to see. I am going to add sugar since Ball says to do it. The videos I see are just canning it without sugar and I am a little worried about canning it without the sugar. I need to just go buy a new Ball Blue Book anyway. It is buried in the garage somewhere in a box. Thanks again!

 

[ninnymary]

I feel bad that I was not more prompt in posting. If you ever need a recipe from the Blue Ball just send me a pm and I will send you a photo.

Mary

 

[Ridgerunner]

The only juice I ever canned was blackberry juice for the same reason you are doing it, to free up freezer space. I had a bunch of berries and converted them to juice, then canned the juice, about 5 quarts if I remember right. I did not add sugar as I was using it later for jelly and jam. I kept some of it for three years.

Could you please send a link to that "video of a lady and she uses the steamer even for tomatoes and saves the juice which looks like colored water, for vegetable broth and the tomatoes on top turns to sauce or paste". The part I hate most about making sauce is cooking the tomatoes down until they are sauce instead of still liquid. They need to be thick enough so they stick to the pasta. I have to stir them a lot so they don't stick. When they are getting close to paste they splat up and blister my hand that's doing the stirring. After a while that gets uncomfortable. And they take a while to heal.

I'm not sure I'll be able to use her method, I think the small volume may be too restrictive but I'd like to look.

Thanks