Prepare Your Equipment. Wash canning jars, lids, and screw bands in hot soapy water. Rinse well, then keep your hot jars warm in the canner or oven until ready to fill. This step helps prevent breakage when adding hot juice.

Fill the Jars. For quart jars, spoon in about 1 ½ cups of whole cranberries; for pint jars, use ¾ cup. If you like a touch of sweetness, add ½ cup of sugar to quarts, or 4 tablespoons to pints.

Next, pour boiling water over the berries and sugar, filling the jars while leaving about 1 inch of headspace at the top. Take a moment to gently stir around the edges with a utensil to release any trapped air bubbles. You might even hear the berries pop softly as they settle in the hot water.

Wipe the rims of the jars with a damp towel (a little vinegar helps ensure a strong seal), then place the lids on and tighten the screw bands just until fingertip tight. Your jars are now ready for the next step of water bath canning.

Process the Jars. Gently place your filled jars into the water bath canner, making sure they’re covered by at least 1–2 inches of hot water. Bring the water to a full rolling boil, then set your timer to process the jars for 25 minutes. This works for both quart and pint jars. If you live at a higher elevation, be sure to adjust the processing time accordingly.

Once the time is up, turn off the heat and carefully lift the jars out using a jar lifter, placing them on a clean towel to cool. As they rest, you may hear the familiar “ping” of the lids sealing. A satisfying sound that means your homemade cranberry juice is safely preserved and ready to store for the season.