Cranberries — NCHFP
Tested NCHFP hot-pack directions for home-canned cranberries.
Ingredients
- cranberries washed, stems removed
- heavy syrup prepared according to NCHFP fruit-syrup directions
Equipment
- Boiling-water canner
Directions
- Prepare a heavy syrup. Wash cranberries and remove stems.
- Carefully but quickly add cranberries to boiling syrup and boil 3 minutes.
- Fill hot jars with fruit and cover with boiling syrup, leaving 1/2-inch headspace.
- Remove air bubbles, readjust headspace if needed, wipe rims, apply lids, and process in a boiling-water canner according to the NCHFP schedule.
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Recipe Notes
Safety status: tested. This is the NCHFP hot-pack cranberry procedure; follow its jar-size and altitude processing schedule.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/cranberries/