I look forward every year to cranberry season. There is nothing better than home canned cranberries. Canning up the cranberries are a delicious way of enjoying them throughout the year.
My recipe is one that came from my mother that is very easy. It is whole cranberry sauce that jells up. Cranberries are full of pectin and it only takes a short time of cooking with sugar. It is really fool proof and perfect for a person who is just learning to preserve foods.
It only takes 36 ounces of fresh cranberries (3 bags 12 ounces each) and 4 cups each of water and sugar. At the end of the cooking process, you can add orange zest as an option. My mother always used orange extract. I am sharing the link to Ball’s USDA approved process. It is a classic recipe that has not changed since they began publishing recipes. This way, if you are new to canning, the site has plenty of information.
Tips* The recipe calls for 2 pounds of fresh cranberries. By the time you wash and pick through the berries to remove bad fruit, what is left will be only a little over. It won’t make any difference in the recipe. The under ripe berries are to be used because they have the most pectin. I got 8 half pints from the recipe. If you don’t have time to can them because of the holidays, just freeze the bags of cranberries. They do go on sale and sometimes you can get good deals. Freeze those bags for later use in baking and canning.