I usually use a no sugar puree recipe for canning fruit.
https://nchfp.uga.edu/how/can_02/fruit_puree.html
Sugar is optional for safety. We add honey at the table for oatmeal w/cranberries, or we add sweetener while cooking after canning, not during canning.
Or make a cranberry sauce with sweetener or sugar, where sugar helps it form a gel, but again, not for safety reasons.'
https://extension.oregonstate.edu/s...uments/8836/sp50929preservingcranberries0.pdf
This week, cranberries were on sale for 50 cents/12 oz, we bought 57 bags, or about 43 lbs of them. Cooked them in 4 batches of 2 kettles each. Canned a total of 67 pint jars. This will be enough for a year or so, going through a pint about once a week.
We used a water bath canner (not a pressure canner), 15 minutes boiling.
Water bath canners come in 2 sizes, something like 21 quart and 33 quart, usually with a rack, and a lid. This (these) can be used for canning fruits, for pickles, salsa, tomatoes. Depending on the type of jar (in the pint sizes) you are using, you can get quite a few in the larger sized one. I'm using ball jars, but I hear if you use the jars that are wider at the top than the bottom, less jars fit in the canners.
Water bath canners are less expensive than pressure canners. They can often be found at rummage sales and facebook market place for pennies on the dollar.