- 1). Heat an empty saucepan over high heat for one minute before pouring in 2 quarts of the fresh fruit juice. Cover the filled saucepan with the lid right away.
- 2). Monitor the temperature of the fruit juice every minute with a candy thermometer after giving it a stir with a stainless steel spoon.
- 3). Stir continuously once the temperature of the fruit juice reaches 155 degrees F. Turn off the heat once the juice has been at 162 degrees F for 20 seconds.
- 4). Divide the hot fruit juice between the two sterile canning jars. Fill them both to within 1/2 inch of their rim. A jar funnel can help to prevent splashes and spills.
- 5). Place the new lids on the jars and screw on the rings securely. Cover your hands with oven mitts and transport the jars to the refrigerator.
- 6). Remove the pasteurized fruit juice jars from the refrigerator and place them on the shelf in a cool, dark and dry pantry. Once the jar has been opened it must be stored in the refrigerator and used within a week.
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