How to Can Cranberries

Canned cranberries can be used in a variety of dishes. It can be used in savory main dishes or even as a tart addition to appetizers or baked goods. Canning cranberries during their season makes it easy to use them all year long.

How to Can and Preserve Cranberries

The following directions will make 8-pint jars of canned cranberries.

First, I make the syrup with 2 cups of sugar and 8 cups of water. I place these on the stove and bring them to a boil.

Next, I place my 12 cups of cranberries into my syrup. Then, I let it boil for 3 minutes.

Using a jar funnel, I fill the pint size jars up to 1/2 inch headspace.

Wipe the rims with a clean, damp cloth to ensure a good seal.

Place the lids on top of each jar and screw the metal bands until they are fingertip-tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

Place the jars in a boiling water bath canner, ensuring they are covered with at least an inch of water. Bring the water to a boil and process the jars for 15 minutes.  (Adjust the processing time if you are above 1000 feet.)

Once your cranberries have completed the appropriate time in the boiling water bath canner , allow them to cool in the water bath with the heat off and the lid removed for 5 minutes. Take them out and set them on a heat resistant surface, spacing them about an inch apart, for 24 hours to cool and completely seal.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.

If you have any questions about canning with the boiling water canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.