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I love cranberry sauce. I love being able to make homemade cranberry sauce even more. Canning my own cranberry sauce? Heaven.
I’m not worried about all the extra ingredients, or if I’ll be able to find it at the stores on one of my two shopping trips to town each year. I don’t have to worry about finding just the right brand, or going to another store if I can’t find what I want.
If I want it spiced? Then I can make it just exactly how I like it. I’m hoping to share with you how super easy and quick it is to make up the day you want it for dinner, but for today I’m sharing how I just canned up the last of this year’s loot. I like to make 4 pints a year. This recipe will make just that (plus a little bowl for consuming right away).
Food Supplies Needed
To make cranberry sauce, you will need:
- 9 Cups cranberries
- 3 ½ Cups water
- 4 Cups sugar
Cooking & Canning Items Needed
- Large pot
- Canning tools (this is the set I use)
- Water bath canner
- Measuring cups
- Long wooden spoon & ladle
- Vitamix or hand blender
- Pint jars (wide mouth are best)
Preparing For Canning
Along with preparing your jars, lids, and rings, clean all your other equipment, and have it ready before starting. Also prepare your water bath canner.
Start by sorting all the bad cranberries out (chickens love them), and cleaning all the good ones. I don’t worry about getting them dry again, since I’m getting ready to stick them right into a pot of water.
Start Making Cranberry Sauce
Once you’ve got enough good ones, combine them with the water in your large pot. Boil them until they burst.
At this point, I move mine over to my Vitamix and puree them real quick before returning them to the pot. I’ll have to do this in two batches, so I have a large bowl that holds half the mixture waiting to be pureed.
Note: your mixture may be too hot to use in some blenders. Consider the blender you have before putting boiling berries in it. You may alternately want to use a hand blender if this is a concern for you.
Add your pureed berries back into your pot along with the sugar.
Boil until you’re almost to the gelling point, and turn your heat source off.
Using a funnel, ladle your sauce into your hot prepared jars. I use wide mouth so the sauce slides out easily when I am ready to serve it. Leave ¼” headspace.
Carefully clean the rims with a clean cloth. (Don’t neglect to wipe the rims, or it’s highly likely you will have missed seals.)
Place your lid (or two piece reusable Tattler lids like I use) on the top and place your prepared ring on.
Process Cranberry Sauce By Water Bath
Use the grabber to place each jar carefully into your prepared water bath canner and bring to a rolling boil. (Be sure to use your water bath canner according to manufacturer’s instructions. Mine calls for 2 inches of water to cover the tops of the jars.)
Process for 15 minutes plus your adjustment for altitude once you reach a boil.
Altitude Increase Processing Time
1001-3000 ft 5 minutes
3001-6000 10 minutes
6001-8000 15 minutes
8001-10000 20 minutes
At just under 6000 feet in altitude, I time mine for 25 minutes.
After Processing Cranberry Sauce
Once your time is up, turn the heat off and remove the lid from your canner. Let your jars set as they are for a bit. After 20 minutes, I pull mine out with the jar lifters and carefully set them on a towel on the counter, making sure there is at least an inch of space all the way around them.
Since I use the Tattler lids, I use 2 oven mitts to tighten the rings once they are sitting on the counter.
Let your jars set overnight.
Carefully check your seals in the morning and clean your jars and rings. Any jars that didn’t seal can be processed again, or put in the refrigerator and used within the week.
This recipe made 4 pints, plus a little dish (pictured below) for immediate taste-testing.
*Don’t have a pan large enough for this recipe? Cut it in half, and make just 2 pints.
*Disclosure: I cannot take responsibility for your skill. Just like I am the only one responsible for the foods I prepare for my family, you are the only one responsible for the foods you prepare for your family. It is very important that you follow safety standards at all times. I follow the guidelines outlined in my Ball Blue Book, and highly suggest you do too. This post is not intended to teach you how to water bath. There are other things not mentioned here that are important for you to know if you are just learning. I also highly suggest having a well-seasoned canning friend with you to help you learn the ropes, or take classes. My friend Melissa teaches classes via videos—you should look into these if you are new to canning. (She also teaches you to use a pressure canner.)*
Still have cranberries left at the end of the season? Try this recipe for canning your own cranberry juice.