Cranberry sauce is a tasty addition to the holiday table. Making and canning cranberry sauce at home is a simple process. It allows you to enjoy fresh, homemade flavor all year long.
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Why Can Cranberry Sauce?
Canning offers several benefits. Home-canned cranberry sauce tastes better than store-bought. Canning is very good method for preserving food. It lets you enjoy cranberry sauce whenever you want.
Required Equipment
Before starting, gather needed equipment. You need a large pot, canning jars, lids, and rings. Also, you need jar lifter, a funnel, and a clean damp cloth. A boiling water canner is super important to this canning process!
Ingredients
For a basic cranberry sauce, you’ll need:
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
Feel free modify the recipe based on what consumers prefers.
Step-by-Step Canning Cranberry Sauce Instructions
Follow these steps carefully.
1. Prepare Jars
Sanitize canning jars and lids in boiling water for 10 minutes. Keep jars hot until ready to fill so they don’t crack.
2. Make the Sauce
In a large pot, mix cranberries, sugar, and also the water. Bring to boil over medium heat. Cook until cranberries pop and sauce thickens. This usually takes about 10-15 minutes since cranberries are full of water.
3. Fill Jars
Use a funnel, and fill hot cranberry sauce into hot jars. Leave ½-inch headspace at the top of the jar.
4. Remove Air Bubbles
Gently tap jars on the counter. This will remove any trapped air bubbles.
5. Wipe Rims
Use a clean wet cloth wiping the jar rims to ensure a good seal. Place lids on jars, and secure with rings.
6. Process in Boiling Water Canner
Lower filled jars into boiling water canner. Jars should be covered by at least 1-2 inches of water so they don’t explode. Process for 15 minutes, adjusting for altitude if necessary.
7. Cool and Store
Turn off heat and let jars sit in the canner for five minutes. Remove jars and place on a towel-lined surface. Let jars cool completely for 12-24 hours.
8. Check Seals
After cooling, check that jars are properly sealed. The lid should be firm and concave. If a jar didn’t seal, refrigerate the sauce. Store sealed jars of cranberry sauce in a cool, dark, and dry place like pantry for up to one year or more.
Tips for Success
- If a person experiment with flavors, consider adding orange zest or cinnamon.
- Always use proper canning techniques. This prevent spoilage and ensure safety.
- High sugar content should be added for long-term preservation.
Enjoying Home-Canned Cranberry Sauce
Home-canned cranberry sauce is very versatile. Serve it as a side dish during special occasions. Use it as a topping for desserts. Or, get creative with leftovers by using it in sandwiches, yogurt parfaits, or even on brie cheese.
Canning cranberry sauce is very rewarding. It gives joy that comes from preserving the harvest. Also, consumer will appreciate being able to enjoy the rich flavors all year long. It bring warmth of home cooking to any table.
FAQs: Canning Cranberry Sauce
1. Do I need to use a water bath canner?
Yes, a water bath canner is necessary to safely preserve cranberry sauce. Cranberries are naturally acidic, but proper processing ensures a safe, shelf-stable product.
2. Can I reduce the sugar in the recipe?
Yes, but keep in mind that sugar helps with preservation and texture. If you prefer a lower-sugar option, consider using a tested canning recipe that includes alternative sweeteners.
3. How long does canned cranberry sauce last?
Properly sealed jars can last up to one year when stored in a cool, dark place. Always check for signs of spoilage before use.
4. Can I add spices or other fruits to the sauce?
Yes! You can add cinnamon, nutmeg, or cloves for extra flavor. You can also mix in apples, pears, or oranges, but avoid altering the sugar-acid balance too much to ensure safe canning.
5. How do I know if my jars sealed properly?
After cooling for 12–24 hours, press the center of each lid. If it doesn’t pop back, the jar is sealed. If it pops, store the jar in the fridge and use it within a few weeks.
