I love Cranberry sauce… I am the only one in my house who loves is but thats ok… I will eat it all!
I do A LOT of canning (for a beginner) This is my first year canning but it won’t be my last for sure. My husband who won’t eat half of what I canned was still really proud of our canning stockpile! He even took pictures and showed his friends, he even took pickles to the office for friends. I have over 400 cans of produce, meat, and beans canned and have plans to can more this winter!
There are many reasons to preserve your own food and here are a few of my reasons. We built 9 4×10 raised bed gardens this Spring so I better not waste anything. I know whats in my food, its organic, non GMO and does not create extra waste by throwing away/recycling them. We save money in the long run, yes it cost us much money to get started with canning between jar buying and pressure cooker buying and everything else we did lay out a bit of money. In the long run everything except the seals are reusable! I have just loved learning how to do it and its not that hard!
AND Cranberries. I bought some bags to make sauce for Thanksgiving and then we changed plans and did not have dinner in our home. SOOO because I was not going to throw them away and I will eat Cranberry sauce anytime of the year the canning equipment came out to play. I looked up a few different recipes and they all seemed the same.
It comes down to the following recipe:
Per 12oz Bag of Cranberries you will need
2 cups water
2 cups sugar
zest of 1/2 orange
1/4tsp of vanilla
Makes 2 pints or 4 – 1/2pints
Thats it! Boil the water and sugar for 5 minutes add cranberries cook at a low boil for 15 minutes stirring occasionally until all the berries burst. Add the vanilla and orange zest stir and then pour into prepared jars. wipe rim of jars and put the prepared seals on and screw on lids. Place in water canner and boil with cover on for 10 minutes. Place on rack or towel until cool and then move to storage.
Happy Canning everyone!