Heat Water: In a stock pot, heat up to 8 quarts of water to a rolling boil.
Pack Jars: In a clean jar, add 1 ½ cup of fresh cranberries (quarts), or 1 cup (pints). If you're using sugar, you can add a up to 1 cup of sugar over the cranberries.
Remove Air Bubbles: Using a plastic spatula or bubble remover tool, remove all of the air bubbles from the glass jar. Let the cranberries sit in the hot water for 5-10 minutes, allowing the cranberries to absorb the hot water. If you see any water reduction within the jars after 10 minutes, add more water to reach the ½ headspace.
Wipe Jar Rims: Use a clean, damp cloth to wipe the rims of the jars to ensure they are clean and free from any sugar or debris.
Apply Lids and Bands: Place a canning lid on each jar, then screw on the metal band until it's fingertip tight. Don't over-tighten.