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.
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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