Homemade Strawberry Kiwi Juice (Canned)
Homemade Strawberry Kiwi Juice (Canned)
Ingredients
Per Jar (yields 1 serving)
- 1/2 cup strawberries, fresh, packed, washed, peeled, and diced into bite-sized pieces
- 1/2 cup kiwi, fresh, packed, washed, peeled, and diced into bite-sized pieces
- 1/4 cup maple syrup, real
- 1 tablespoon lemon juice
- as needed hot water, to fill jars, leaving 1/4 to 1/2 inch headspace
Instructions
- 1
Prepare your canning jars: Wash jars, lids, and bands thoroughly in hot, soapy water. Rinse them well and set aside. Ensure you have enough jars for your desired number of servings (this recipe is for 4 servings, so 4 jars).
⏱️ 5 min
- 2
Prepare the fruit: Wash the fresh strawberries and kiwis. Peel the kiwis. Dice both the strawberries and kiwis into bite-sized pieces.
⏱️ 10 min
- 3
Assemble the juice base: For each jar, add 1/2 cup of the diced strawberries, 1/2 cup of the diced kiwi, 1/4 cup of real maple syrup, and 1 tablespoon of lemon juice.
⏱️ 5 min
- 4
Fill the jars: Carefully fill each jar with hot water, leaving 1/4 to 1/2 inch of headspace from the rim of the jar. This space is crucial for proper sealing during canning.
⏱️ 2 min
- 5
Seal the jars: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on top of each jar, then screw the bands on finger-tight. Do not overtighten.
⏱️ 3 min
- 6
Prepare the canner: Fill a large canner with water and bring it to a full rolling boil.
⏱️ 10 min•🌡️ 212
- 7
Process the jars: Carefully place the filled jars into the boiling water in the canner. Ensure the jars are fully submerged with at least 1 inch of water covering the lids. Bring the water back to a full boil.
⏱️ 5 min•🌡️ 212
- 8
Cook the juice: Process the jars in the boiling water for 15 minutes. Note that processing time may need to be adjusted based on your location's elevation.
⏱️ 15 min•🌡️ 212
- 9
Cool and check seals: After processing, carefully remove the jars from the canner using a jar lifter. Place them on a wire rack or a towel-lined surface and let them cool undisturbed for 12 to 24 hours. Do not touch or move them during this time.
⏱️ 720 min
- 10
Store the juice: Once completely cooled, check the seals of the jars. The lids should be concave and should not flex up and down when pressed. If a lid does not seal, refrigerate that jar and consume within 7 days. Store properly sealed jars in a cool, dark place for up to 18 months. For best flavor, allow the juice to develop for a few days to a couple of weeks before enjoying. Refrigerate after opening and consume within 7 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Strawberry Kiwi Juice (Canned)
Per Jar (yields 1 serving)
- 1/2 cup strawberries, fresh, packed, washed, peeled, and diced into bite-sized pieces
- 1/2 cup kiwi, fresh, packed, washed, peeled, and diced into bite-sized pieces
- 1/4 cup maple syrup, real
- 1 tablespoon lemon juice
- as needed hot water, to fill jars, leaving 1/4 to 1/2 inch headspace
Instructions
- 1
Prepare your canning jars: Wash jars, lids, and bands thoroughly in hot, soapy water. Rinse them well and set aside. Ensure you have enough jars for your desired number of servings (this recipe is for 4 servings, so 4 jars).
⏱️ 5 min - 2
Prepare the fruit: Wash the fresh strawberries and kiwis. Peel the kiwis. Dice both the strawberries and kiwis into bite-sized pieces.
⏱️ 10 min - 3
Assemble the juice base: For each jar, add 1/2 cup of the diced strawberries, 1/2 cup of the diced kiwi, 1/4 cup of real maple syrup, and 1 tablespoon of lemon juice.
⏱️ 5 min - 4
Fill the jars: Carefully fill each jar with hot water, leaving 1/4 to 1/2 inch of headspace from the rim of the jar. This space is crucial for proper sealing during canning.
⏱️ 2 min - 5
Seal the jars: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on top of each jar, then screw the bands on finger-tight. Do not overtighten.
⏱️ 3 min - 6
Prepare the canner: Fill a large canner with water and bring it to a full rolling boil.
⏱️ 10 min•🌡️ 212 - 7
Process the jars: Carefully place the filled jars into the boiling water in the canner. Ensure the jars are fully submerged with at least 1 inch of water covering the lids. Bring the water back to a full boil.
⏱️ 5 min•🌡️ 212 - 8
Cook the juice: Process the jars in the boiling water for 15 minutes. Note that processing time may need to be adjusted based on your location's elevation.
⏱️ 15 min•🌡️ 212 - 9
Cool and check seals: After processing, carefully remove the jars from the canner using a jar lifter. Place them on a wire rack or a towel-lined surface and let them cool undisturbed for 12 to 24 hours. Do not touch or move them during this time.
⏱️ 720 min - 10
Store the juice: Once completely cooled, check the seals of the jars. The lids should be concave and should not flex up and down when pressed. If a lid does not seal, refrigerate that jar and consume within 7 days. Store properly sealed jars in a cool, dark place for up to 18 months. For best flavor, allow the juice to develop for a few days to a couple of weeks before enjoying. Refrigerate after opening and consume within 7 days.
⏱️ 5 min