Start with clean, sterilized jars: Make sure your jars have been sterilized and are still warm. A warm jar reduces the risk of cracking when you add hot liquid.

Add cranberries: For a quart-sized jar, add about 1½ cups of whole cranberries into the jar. Reduce it to around ¾ cup of whole berries for a pint jar.

Sweeten to taste: Add ⅓ to ½ cup of sugar per quart, depending on how sweet you like your juice. You could also skip this step entirely for unsweetened juice.

Fill with water: Pour boiling water into the jar, leaving about 1 inch of headspace at the top. This space is critical for proper sealing during the canning process.

Remove air bubbles: Use a non-metallic utensil (like a wooden skewer or plastic knife) to stir gently and release any trapped bubbles.

Wipe Jar Rims: Use a clean, damp cloth to wipe the rims of the jars to remove any sugar or juice that might interfere with the lid seal.

Seal with lids and bands: Place a new, sterilized lid on top, then screw bands just until it’s fingertip-tight. Don’t over-tighten—this can prevent the sealing process.

Prepare your canner: Fill the water bath canner with enough water to cover your jars by at least 1-inch headspace. Start heating the water while you finish filling your jars.

Load the jars: Use your jar lifter to carefully place the jars on the canning rack inside the canner. The water level must be 1 inch of water above the tops of the jars. Keep them upright and ensure they are not touching to avoid breakage during processing.

Bring to a boil: Bring the water in the canner to a full rolling boil. Once the boil starts, begin timing.

Process the jars: For quart jars, process jars in the boiling water canner for 25 minutes. For pint jars, reduce the time to 20 minutes. Adjust for altitude if necessary (typically adding 1-2 minutes per 1,000 feet above sea level).

Remove and cool: Use the jar lifter to take the jars out of the canner. Place them on a towel-lined surface, leaving space between each jar to allow airflow as they cool.

Cool: Let the jars sit at room temperature for 12-24 hours. Resist the urge to tighten the lids or move the jars during this time.

Check the seals: Once cooled, press down on the lid. A lid with a proper seal will not pop back when pressed on. If it pops, the jar has no proper seal and should be refrigerated and used within a week.

Label and date: Use a marker or label to write the date and contents on the jar. Cranberry juice can last up to 18 months in a cool, dark place with proper sealing.

Store appropriately: Keep the jars in a pantry or cupboard away from direct sunlight and heat. Consistent temperatures help preserve the flavor and quality.