Wash all of your canning jars prior to use. (I like to use the dishwasher so that they're hot)

Wash the cranberries with water and a splash of white vinegar to clean off any debris or residue.

Discard any rotten berries. (Good cranberries are firm and deep red in color. Bad cranberries are often soft and almost watery feeling.)

For quart jars: add 1 1/2 cups of whole cranberries to the hot jars.

For pint jars: add 3/4 cup of whole cranberries to the hot jars.

If using sweetener, add 1/2 cup of sugar or honey to the quart jars

Add 4 tablespoons of sugar or honey to the pint jars.

Cover the cranberries and sugar with boiling water until the jars are filled – leaving 1″ head space.

Using a de-bubbler tool, remove any air bubbles from around the cranberries. You’ll start to hear the cranberries pop in the boiling water.

Wipe your jar rims with a damp towel dipped in vinegar to ensure a strong, clean seal.

Add the lids and tighten only until finger tip tight.

Place the filled jars into the water bath canner, ensuring they are covered by at least 1–2 inches of hot water.

Bring the water to a full rolling boil and set your timer to process jars for 25 minutes for both quart jars and pint jars (Note: you may need to adjust for your altitude if necessary).

Turn off the canner and carefully remove the jars using a jar lifter.

Place them on a clean towel to cool.

After 12–24 hours, check that all jars have sealed properly by pressing the center of the lids. If the lid doesn’t flex, the jar is sealed. Any unsealed jars should be refrigerated and used promptly.

All the sealed jars can be wiped down and stored on your canning shelf for 1-2 years!