Michigan State University Extension
Preserving Food Safely - 01600489
Choose firm, deep-red berries with glossy skins. Stem
and sort. Wash and drain.
Pack into containers without sugar. Seal, label and
Pack into containers. Cover with cold 50-percent syrup
(1 cup water to 1 cup sugar). Seal, label and freeze.
Prepare cranberries as for freezing whole. Add 2 cups
water to each quart (1 pound) of berries. Cook until
skins have popped. Press through a sieve.
Add sugar to taste, about 2 cups for each quart (2
pounds) of puree. Pack into containers. Seal, label
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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