Ingredients for Home Canned Whole Cranberry Sauce
- 4 cups granulated sugar
- 1 cup water
- Fresh Cranberries
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How to Make Home Canned Whole Cranberry Sauce
- Combine 4 cups sugar and 1 cup water in an 8-quart kettle.
- Stir until the sugar is completely dissolved.
- Bring the mixture to a rolling boil over medium-high heat.
- Boil for exactly 5 minutes, stirring occasionally.
- Add 12 cups (approximately 6-7 pounds) of fresh cranberries.
- Continue to cook, stirring frequently, until most of the cranberry skins have popped open (about 5-7 minutes).
- Remove the kettle from the heat and let the mixture cool slightly (about 5 minutes).
- Ladle the hot cranberry sauce into sterilized canning jars, leaving 1/2 inch headspace at the top of each jar.
- Remove any air bubbles by running a non-metal utensil around the inside of the jar.
- Wipe the rims of the jars clean with a damp cloth.
- Place lids and rings on the jars, tightening fingertip tight.
- Process jars in a boiling water bath for 5 minutes, ensuring jars are completely submerged in boiling water.
- Remove jars from the water bath and let them cool completely on a towel-lined surface. You should hear a 'pop' sound as the jars seal. Check seals after cooling completely. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
929g
Fat
0g
Carbs
82g
