Use fresh, firm, unblemished fruit. For each 1 L jar, select about 1.4 lb (625 g) cranberries.


  • Cranberries
  • Water
  • Granulated sugar


  • Place the required number of clean 500 ml or 1 L mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Prepare syrup in canner batch quantities—approximately 5 cups (1250 ml) for:
    • 7-500 ml jars; 10-1/2 cups (2625 ml) for 7-1L jars. In large stainless steel saucepan, combine water and sugar and bring to a boil.
    • Syrup for 7 – 500 ml jars
    • Syrup Type Water Granulated sugar
    • Heavy syrup 4 cups (1000 ml) 2-1/2 cups (625 ml)
  • Wash cranberries under running water; remove stems. Add to boiling sugar solution and bring back to a boil; boil 3 minutes.
  • Pack cranberries into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover cranberries to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more cranberries and hot syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining cranberries and hot syrup.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.