Michigan State University Extension
Preserving Food Safely - 01600489


     Choose firm, deep-red berries with glossy skins.   Stem
     and sort.  Wash and drain.                             

Unsweetened pack                                            
     Pack into  containers  without  sugar.  Seal, label and

     Syrup pack                                             
     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
     and freeze.                                            

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