Cranberries can be water bath canned using the raw pack method. This is a simple and straightforward way to preserve cranberries and can be done at home with basic equipment.
To start, you will need fresh cranberries, canning jars with lids and bands, a water bath canner or large pot with a rack, a canning funnel, a ladle, and a jar lifter. It’s also important to have a clean and sanitized workspace to ensure the safety of your canned cranberries.
Here is a step-by-step guide on how to water bath can cranberries using the raw pack method:
1. Prepare your canning jars by washing them in hot, soapy water and rinsing them thoroughly. Inspect the jars for any cracks or chips and discard any that are damaged. Sterilize the jars by boiling them in a large pot of water for 10 minutes, or by running them through a dishwasher cycle.
2. While the jars are sterilizing, wash the cranberries under cool running water and remove any stems or leaves. Sort through the cranberries and discard any that are soft or moldy.
3. Prepare your canning lids according to the manufacturer’s instructions. This usually involves simmering them in a small pot of water to soften the sealing compound.
4. Once your jars, lids, and cranberries are ready, it’s time to pack the cranberries into the jars. Fill each jar with cranberries, leaving a 1/2 inch headspace at the top. You can use a canning funnel to make this process easier and less messy.
5. In a separate pot, bring water to a boil. You can also make a syrup by combining water and sugar, if desired. The syrup can help to sweeten the cranberries and enhance their flavor. The ratio for cranberry syrup is typically 2 cups of water to 1 cup of sugar.
6. Pour the boiling water or syrup over the cranberries in each jar, maintaining the 1/2 inch headspace. Use a ladle to carefully fill each jar, ensuring that the cranberries are fully covered.
7. Remove any air bubbles from the jars by gently tapping them on a countertop or using a plastic utensil to release trapped air. Adjust the headspace if necessary by adding more boiling water or syrup.
8. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. Place a canning lid on each jar and screw on the bands until they are fingertip tight. Do not overtighten the bands, as air needs to escape during the canning process.
9. Carefully place the filled jars into the water bath canner or large pot with a rack. The jars should be submerged in water by at least 1-2 inches. If needed, add more boiling water to the canner.
10. Bring the water in the canner to a gentle boil and start the processing time. For cranberries, the processing time is typically 15 minutes for pints and 20 minutes for quarts. Adjust the processing time if you are at a high altitude, following the guidelines provided by your local extension office.
11. Once the processing time is complete, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined countertop or cutting board and let them cool undisturbed for 12-24 hours.
12. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not move or make a popping sound, the jar is sealed properly. Any jars that did not seal should be refrigerated and used within a few weeks.
13. Label the sealed jars with the date and contents, and store them in a cool, dark place. Properly sealed and stored cranberries can last up to a year.
It’s important to note that water bath canning is suitable for high-acid foods like cranberries, as the boiling water temperatures can effectively kill any potential bacteria or microorganisms. However, if you want to can cranberry sauce or other cranberry products that contain low-acid ingredients, such as sugar or other fruits, it’s recommended to use a pressure canner for safe preservation.
By following these steps, you can safely water bath can fresh cranberries, preserving their vibrant color and tart flavor for future use. Enjoy the taste of homemade cranberries throughout the year!