Cranberry Sauce for Canning
This delicious and easy to make whole cranberry sauce is made without using pectin. I t can be water bath canned and is the perfect accent to your Holiday dinners!
If you are like me and you enjoy the taste of cranberries but you are not a fan of buying the cranberry sauce in a can then I have a recipe for you. I was at our local Aldi’s store and they had 12 ounce bags of cranberries for $1.00 a bag. I picked up 5 bags and some sugar and quickly headed home to start canning. I knew with Thanksgiving and Christmas right around the corner, having this already made would free up some time during the busy holiday season. In years past I typically put a few bags of cranberries in the freezer and fix them for Easter, (I enjoy cranberries with ham).
If you follow the recipe on the bag of cranberries, it is 1 cup of water to 1 cup of sugar. I try to cut back on my sugar whenever I can, so I cut back 1 ½ cups of sugar when I fixed mine. To be honest with you, I couldn’t tell a difference. If you are cutting back on your sugar I suggest trying the cranberries before you can them and adding sugar if you need to.
A day or two before you are going to serve them, I would put them in the refrigerator so they are cold when you serve them.
Ingredients
- 5 bags or 13 cups of fresh cranberries
- 5 cups of water
- 3 1/2 cups of sugar (can adjust to taste)
Equipment
- Large saucepan
- Canning jars with lids and bands (we used ½ pint and pint jars)
- Water bath canner or large stockpot
- Jar lifter or tongs
- Funnel
- Ladle
- Clean kitchen towels
- Bubble remover tool or non-metallic spatula
Preparation
Sterilize the Jars
- Wash the Jars: Clean the canning jars, lids, and bands with hot, soapy water. Rinse thoroughly.
- Sterilize: Place the jars in a large pot of boiling water for at least 10 minutes to sterilize them. Keep them hot until ready to use to prevent cracking when filling with the hot sauce.
Cooking the Cranberry Sauce
- Combine Ingredients: In a large saucepan, combine cranberries, water, and sugar.
- Cook: Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat and let it simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
Canning Process
- Fill the Jars: Using a funnel, ladle the hot cranberry sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Remove Air Bubbles: Slide a bubble remover tool or non-metallic spatula around the inside edge of the jar to release any trapped air bubbles.
- Wipe the Rims: Clean the rims of the jars with a clean, damp towel to ensure a good seal.
- Seal the Jars: Place the lids on the jars and screw on the bands until fingertip tight.
Processing the Jars
- Boil Water: Fill the water bath canner or large stockpot halfway with water and bring to a boil.
- Process the Jars: Carefully place the jars into the boiling water using a jar lifter or tongs. Ensure they are fully submerged and covered with at least 1-2 inches of water.
- Boil: Process the jars in boiling water for 15 minutes.
- Cool: Carefully remove the jars and place them on a towel to cool for 12-24 hours. Do not disturb the jars during this time.
Checking the Seal
After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed properly. If any jars didn’t seal, you can either process them again or refrigerate them and use within a few weeks.
Storing Your Cranberry Sauce
Store your sealed jars in a cool, dark, and dry place. Properly canned cranberry sauce can last up to a year. Enjoy your homemade cranberry sauce at family gatherings, or gift it to friends and loved ones!
By following these steps, you can savor the taste of homemade cranberry sauce all year long!