3 Simple Ways to Jar Fresh Cranberries and Walnuts

Discovering new methods for preserving fresh fruits and nuts can transform your pantry into a treasure trove of delightful treats. Cranberries and walnuts, with their vibrant flavors and health benefits, are perfect candidates for this. This blog post will walk you through 3 Simple Ways to Jar Fresh Cranberries and Walnuts, ensuring they're ready for you to enjoy at your convenience.

Method 1: Water Bath Canning

Water bath canning is a time-honored method for preserving fruits and nuts, providing a safe way to keep them for months. Here's how you can do it:

• Prepare Your Equipment:
  • Canning jars with lids and bands
  • Large pot for the water bath
  • Canning rack to fit in the pot
  • Tongs, funnel, and jar lifter
• Process:
  1. Wash your jars, lids, and bands in hot, soapy water, then rinse and sterilize them by placing them in boiling water for 10 minutes.
  2. Prepare your cranberries and walnuts by washing them thoroughly. You can halve or slightly crush the cranberries if you like.
  3. Fill each jar with a mixture of cranberries and walnuts, leaving about ½ inch of headspace at the top.
  4. Heat water or fruit juice in a saucepan until simmering, and pour over the cranberry-walnut mix, ensuring the liquid covers the contents completely.
  5. Use a non-metallic utensil to remove air bubbles by sliding it down the sides of the jar, then adjust headspace if necessary.
  6. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal, then place the lids and bands on and tighten to fingertip tightness.
  7. Place the jars in the canning rack, then lower it into the pot of boiling water. Ensure the water covers the jars by at least 1-2 inches.
  8. Boil for about 15 minutes (adjust for altitude if necessary), then carefully remove jars to cool on a towel or rack.

🏠 Note: Always ensure you have the correct processing time for your altitude to avoid seal failures.

Method 2: Dry Packing

Dry packing is particularly handy for preserving walnuts, though you can add cranberries for a lovely mix:

• Equipment Needed:
  • Mason jars with lids
  • Parchment paper
  • Oven or dehydrator
• Process:
  1. Pre-heat your oven to 160°F or lower if possible, or use a dehydrator.
  2. Place walnuts on a parchment-lined baking sheet or dehydrator trays.
  3. Dry the walnuts in the oven for about 1-2 hours or until they are dry but not overcooked. The nuts should not brown but should feel firm.
  4. Meanwhile, if you're adding cranberries, wash and dry them, or oven-dry at a very low temperature to remove excess moisture.
  5. Cool the walnuts and cranberries completely.
  6. Layer the dried walnuts and cranberries in sterilized, dry jars, leaving a little headspace.
  7. Seal the jars and store them in a cool, dark place.

Method 3: Pickling

Pickling cranberries offers an intriguing way to enhance their flavor:

• Ingredients:
  • Fresh cranberries
  • Vinegar (apple cider or white wine)
  • Sugar
  • Spices like cloves, cinnamon, or cardamom
  • Clean mason jars with lids
• Process:
  1. Wash and sort cranberries, removing any damaged or moldy ones.
  2. In a saucepan, combine vinegar, sugar, and spices to create the pickling liquid. Heat until the sugar dissolves, then simmer for 5 minutes to infuse flavors.
  3. Pack cranberries into sterilized jars, adding a few walnuts if desired.
  4. Pour the hot pickling liquid over the cranberries and walnuts, ensuring they are completely submerged.
  5. Seal the jars with lids and let them cool to room temperature.
  6. Once cooled, refrigerate or process in a water bath for longer shelf life.

Pickled cranberries can be used as a side dish, a salad topping, or a unique twist in your culinary creations.

🔶 Note: For longer storage, use the water bath canning method after pickling to extend the shelf life of your pickled cranberries.

By incorporating these methods into your preservation routine, you not only keep the freshness of cranberries and walnuts intact but also add a variety of flavors and textures to your pantry. Each method provides unique benefits:

• Water bath canning ensures safety and long-term storage.
• Dry packing is simple and preserves the natural flavors of the ingredients.
• Pickling introduces new taste profiles and can be both a delicious treat and a preservation technique.

The choice of preservation method largely depends on what you're looking to achieve. Canning and dry packing are excellent for long-term storage, whereas pickling gives you a quick result with an added flavor dimension. Each of these methods not only helps in preserving the cranberries and walnuts but also enhances your culinary versatility, allowing you to enjoy these nutritious, flavorful foods all year round.

What is the shelf life of canned cranberries?

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Canned cranberries have a shelf life of up to a year when stored in a cool, dark place. If you notice any spoilage signs like bulging lids or off odors, it’s best to discard the jar.

Can I use the same methods for other fruits and nuts?

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Yes, these methods can be adapted for other fruits like berries or peaches, and nuts like almonds or pecans, but remember that high-acid fruits work best with water bath canning.

What spices can I use in pickling?

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You can experiment with various spices like allspice, star anise, mustard seeds, or even ginger for pickling. The key is to match the spice to the food’s natural flavor.