Making and Canning Cranberry Sauce
Cranberries are uniquely
North American and a must
on the table for
Thanksgiving. Cranberry
sauce is so easy to make
that it should never be store
bought. If not canning the
sauce, you may make it a
few days before
Thanksgiving and
refrigerate enough to last
through Christmas. For a
plainer, more traditional
sauce, you may eliminate
the spices.
North American and a must
on the table for
Thanksgiving. Cranberry
sauce is so easy to make
that it should never be store
bought. If not canning the
sauce, you may make it a
few days before
Thanksgiving and
refrigerate enough to last
through Christmas. For a
plainer, more traditional
sauce, you may eliminate
the spices.
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For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace.
Processing with a Water Bath for 5 minutes at 212 degrees. For elevations above 1,000 foot level
see Altitude Time Adjustments. After processing, remove from boiling water and place the jars on a
towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
Canning using hot pack method with 1/2” of headspace.
Processing with a Water Bath for 5 minutes at 212 degrees. For elevations above 1,000 foot level
see Altitude Time Adjustments. After processing, remove from boiling water and place the jars on a
towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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Technical Guide, If I
Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.
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