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canning cranberries

Cranberry Canning Recipe

Learn safe water bath canning methods for preserving fresh cranberries.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds fresh or frozen cranberries, sorted and rinsed
  • 3 cups granulated sugar
  • 3 cups water
  • 2 tbsp bottled lemon juice (optional for enhanced color and flavor)

Equipment

  • Large heavy-bottomed pot for cooking cranberries
  • Wooden spoon for stirring and mashing
  • Boiling water bath canner or large stockpot with rack
  • 6 half-pint (8 oz) canning jars with new lids and rings
  • Jar lifter, bubble removal tool, and headspace gauge
  • Ladle and wide-mouth funnel

Method
 

  1. Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or hot water until ready to fill.
  2. Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
  3. Prepare Canner: Fill your boiling water bath canner with enough water to cover jars by 1-2 inches when submerged. Begin heating water to a rolling boil while preparing cranberry sauce.
  4. Cook Cranberries: In a large heavy-bottomed pot, combine cranberries, sugar, and water. Bring mixture to a boil over medium-high heat, stirring frequently to dissolve sugar and prevent sticking.
  5. Simmer to Consistency: Reduce heat to medium and continue cooking for 5-10 minutes, stirring frequently, until cranberries pop and break down to your desired consistency. Mash with wooden spoon if smoother texture is preferred, or leave chunky for rustic sauce.
  6. Add Acid and Test: Stir in bottled lemon juice if using and cook for 1 additional minute. Test consistency by spooning a small amount onto a cold plate - sauce should hold its shape but still be spreadable when cooled.
  7. Heat for Processing: Bring cranberry sauce to a full boil and maintain heat throughout filling process to ensure sauce is very hot when ladled into jars for safe processing temperatures.
  8. Fill Jars: Using a ladle and wide-mouth funnel, fill hot jars with hot cranberry sauce, leaving exactly 1/4 inch headspace from the rim. Distribute any whole berries evenly among jars.
  9. Remove Air and Seal: Remove air bubbles by running a plastic tool around the inside of each jar, adjusting sauce level as needed to maintain proper headspace. Wipe jar rims thoroughly with a clean, damp paper towel and center hot lids on jars with rings finger-tight only.
  10. Process in Water Bath: Using jar lifter, place filled jars on canner rack and lower into boiling water, ensuring jars are covered by 1-2 inches of water. Process for exactly 15 minutes, adjusting for altitude: add 5 minutes for 1,001-3,000 feet, add 10 minutes for 3,001-6,000 feet, add 15 minutes for above 6,000 feet. Remove jars and cool undisturbed on a towel for 12-24 hours.

Notes

  • Natural cranberry acidity makes this safe for water bath canning without additional acid
  • Check that all lids have sealed properly before storing (lids should not flex when pressed)
  • Store sealed jars in a cool, dark place for up to 2 years for best quality
  • Refrigerate after opening and use within 3 weeks
  • Sauce may thicken during storage and can be thinned with water when serving if desired
  • Natural color may darken slightly over time and this is normal for cranberry products
  • Always inspect jars before opening - discard if lid is bulging, leaking, or contents smell off
  • Use canned cranberry sauce for holiday meals, as condiment for meats, or mixed into baked goods