I added 1 cup of sugar per bag of cranberries and stirred it until all the sugar was dissolved. That's it. The juice is made. I put some in a pitcher for us to drink right away.
The rest was put into quart jars and water bath canned for 10 minutes. Altogether there was 8 quarts of juice.
Now for the jellied cranberry sauce. The pulp from making the juice was put through the strainer.
It was then put back in the pan with 1 1/3 cups water per every 2 bags of cranberries (you figure it out if you want to I just used my cup and measured twice and then half again). Add a box of pectin and bring it to a boil stirring almost all the time because the sauce is easily scorched.
When it boils add 1 cup of sugar for each bag of cranberries. Bring to a rolling boil and boil 1 minute. Jar and water bath can 10 minutes.
Five pints (I ran out of pint jars that is why there are a few half pint jars there). I am quite hopeful that they will jell since I was able to make some last year that did. This makes some really good jellied cranberry sauce and it is nice to be able to have it for other meals besides Thanksgiving.