Canning Whole Cranberries Recipe
Looking for an easy recipe to can whole cranberries you'll have on hand for...whatever? This is it! Follow the steps below@
Instructions
- Using a slotted spoon, pour raw cranberries into a hot pot of sugar syrup and cook for 3-4 minutes.
- Grab your funnel and slotted spoon, add those dark red rubies into sterilized jars. Then pour the syrup on top leaving a ¼ inch of headspace. Remove any air bubbles by running a long plastic or wooden skewer between the jar and the cranberries.
- Wipe the rims of the jars with vinegar to remove any spillage (which can prevent your jars from creating a seal).
- Secure the rings to the top of your jar until they are “fingertip tight”--secured but air still has room to pass through.
- Using a jar rack or plate, lower the jars into the boiling water of your water bath canner. Pour in more water to ensure that the water covers at least an inch above your jars.Place the lid on your pot. With this process, pints and quarts have the same processing time of 15 minutes (at 0 to 1,000 feet). So, bring water to a full boil for 15 minutes, then use a jar lifting to remove the jars out of the water and let them cool on a towel undisturbed for a minimum of 8 hours. (note: do not tighten the caps or you’ll risk breaking the seal).
