Twelve bags of cranberries are juiced and I have 13 quarts of juice. Let’s just say we bought enough cranberries that I’ll be canning cranberry juice for a week and we’ll have enough to have one quart per week for over a year.
There’s actually 13 quarts and one pint. I didn’t can the pint . . I’ll stick that in the fridge and we’ll have it tomorrow for breakfast.
We were determined to do something with the pulp that was left. I took a little of it and added a bit of sugar and cinnamon and it was delicious.
My plan was to freeze dry it and eat it as a snack or break it into small pieces and put it in cereal or oatmeal but I think it will make an excellent cobbler, pie or muffins. Based on getting a gallon of pulp from 12 bags, I should get 4 gallons of pulp from all the cranberries. Some of it, I probably will freeze dry but some of it, I’ll probably freeze in one or 1.5 cup increments to use for cobblers, pies or muffins.
A few years ago, when we realized that we only needed pint sized jars for the two of us, I stopped buying quarts. I’ve been using the quarts I have for soups and for freeze dried things so now, I find myself short on quarts. I’ll have to evaluate my supply of jars tomorrow and see if I need to come up with another plan. Cranberry juice can be canned in half gallon jars. It is recommended that half gallon jars not be used for canning most things and I’d prefer not to use them because that’s a lot of juice to drink within a week of opening it but I’d also prefer not to buy more jars so . . we’ll see.