Bonnie, I don't think cranberries need to come up to 221 to set since they have some much natural pectin. I don't find temperature to be all that accurate anyway. I've made crabapple and quince jelly (both high pectin) and they set around 215. Other things needed to get to a higher temp. I have also experienced the temperature plateau in some cases. This winter I made back to back batches of calamondin marmalade that I had prepared exactly the same way. The first batch set around 215/216. The second batch had to be cooked to a higher temp. After that it looked the same on the plate test, but ended up looser in the jar. I just use the thermometer as one more indicator of when to do a plate test. After doing a few batches, I can start to tell how the bubbles are changing and also how it is looking thicker falling off the spoon. (Although I've never had it react quite like the books say when doing the "sheet" test.) My thermometer is pretty close to accurate. I tested it in boiling water once. Melly

The other day orange Habaneros were on sale in grocery store($7/lb). I bough about 1/2 lb of it, one large red bell pepper, one large orange bell. Plus I had some sweet small cascabell type in the frige. Also added about 3/4 of fresh pineapple. I diced them all, plus thin sliced 2 small carrots. All went into a pot with about 1/2 cup water. Brought to boil, pressing down. Added cider until fully covered. I let it simmer for about 20-30 minutes. Then using a stick blender, blended it real good. Then sifted thru a steel rice colander . So got about one full cup of pulps out of it. Its got nice consistency ... bottled it. I just had to taste it now. Excellent fruity flavor.

Never mind... found the other thread.

Distilled vinegar is regular white vinegar. As for boiling. Boiling the jars is to sterilize them. Boiling after filling is to make it safe for storage. When I make my batch, I don't think I'll have enough peppers to require storing the sauce. Good luck with it. Hope it turns out great.