Canning Whole Cranberries
Canning cranberries is a simple way to preserve them for year-round baking, or simply topping desserts of yogurt straight out of the jar.
Ingredients
- Cranberries
- Water
- Sugar optional
Instructions
- Prepare a water bath canner, canning jars, and lids.
- Wash and prepare cranberries, picking them over to remove any spoiled or damaged fruit. (For hot pack canning, you'll need 6 cups fresh cranberries per quart jar or 3 cups per pint jar.)
- In a separate pan, bring water, juice, or canning syrup to a simmer. (See notes for canning liquids.)
- Add cranberries to the simmering canning liquid and gently simmer them for 1-2 minutes until they heat through and just begin to crack.
- Ladle the cranberries into prepared canning jars, topping with the canning liquid from the pot to leave 1/2 inch headspace.
- Seal with 2 part canning lids and process in a water bath canner for 15 minutes (both pints and quarts). Be sure to adjust canning time for altitudes over 1000 feet.
- After the canning time is complete, turn off the heat and allow the jars to sit in the hot water for another 5 minutes to cool slightly (this helps prevent siphoning when the jars are removed from the canner). Remove the jars from the canner and allow them to cool on a towel on the counter, undisturbed.
- After about 24 hours, check seals to make sure all jars have "pinged" and then store any unsealed jars in the refrigerator for immediate use.
- Properly canned and sealed jars should maintain quality on the pantry shelf for 12-18 months.
Notes
Canning liquid - Cranberries may be canned in water, juice (apple, grape, or cranberry), or sugar syrup. Personally, I'd suggest either extra light syrup which helps maintain their natural sugars (without adding sweetness) for baked goods, or a medium syrup for sweet canned cranberries that are tasty right out of the jar.
For Extra Light Syrup:
For a 7 quart canner batch ~ 10 1/2 cups water and 1 1/4 cups sugar
For a 9 pint canner batch ~ 6 1/2 cups water and 3/4 cups sugar
For Medium Syrup:
For a 7 quart canner batch ~ 8 1/4 cups water and 3 3/4 cups sugar
For a 9 pint canner batch ~ 5 1/4 cups water and 2 1/4 cups sugar
Feel free to adjust the sugar level to your preferences. Maple and honey are also fine options, instead of cane sugar.
Yield: When hot packing, the cranberries will shrink in the simmering syrup before they're added to the jars. Start with 6 cups of fresh cranberries to fill each quart jar, or 3 cups to fill a pint jar.