Canning Homemade Cranberry Sauce for Thanksgiving

Canning Homemade Cranberry Sauce for Thanksgiving

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This cranberry sauce is bursting with citrus and warm spices, perfect for Thanksgiving dinner or as a holiday gift!

Your Key Ingredient to Food Preservation:

NESCO Smart Canner

NESCO 6-Piece Canning Kit

Ingredients:

  • 3 pounds fresh cranberries (four 12 oz bags, about 12 cups)
  • 3 cups water
  • 6 cups sugar
  • 0.5 teaspoons butter, optional (reduces foaming)

Directions:

  1. Prep jars: Wash jars, lids, and rings. Keep jars warm until ready to use.

 

  1. Add 3 quarts of water to the inner pot of the Smart Canner and set to Water Bath Canning mode.

 

  1. Cook cranberries: Wash 3 pounds fresh cranberries (four 12 oz bags, about 12 cups). In a large pot, cook the cranberries in 3 cups wateruntil soft, about 10-15 minutes.

 

  1. Butter and texture: Stir in 5 teaspoons butter, optional (reduces foaming), if using, to reduce foaming. For sieved sauce, press cooked berries through a fine sieve. For crushed sauce, mash with a potato masher to desired consistency. For whole-berry sauce, leave berries whole.

 

  1. Add sugar and boil: Add 6 cups sugar; bring to a boil, stirring to dissolve, and boil for exactly 3 minutes .

 

  1. Fill jars: Ladle hot cranberry sauce into hot jars, leaving 1/2-inch headspace. Remove air bubbles by running a spatula or chopstick along the inside of the jars.

 

  1. Wipe and seal: Wipe rims clean with a damp cloth. Place lids on top and screw bands finger-tight.

 

  1. Load canner: Place filled jars into the NESCO Smart Canner on the rack; water must cover jars by 1-2 inches.

 

  1. Set processing time: Press the WB/Steam button; set time to 15 minutes for half-pints or pints at 0-1,000 ft (20 minutes at 1,001-6,000 ft, 25 minutes above 6,000 ft). Ensure the Pressure Limiting Valve is set to Exhaust.

 

  1. Start canner: Press Start (do not press Pressure Cook). The unit should begin to boil within 15-25 minutes.

 

  1. Begin timing: Press Start again when a constant stream of steam appears; the timer starts automatically.

 

  1. Natural release: Once the timer goes off, allow the canner to naturally release for 10 minutes , then carefully release any remaining pressure manually.
  2. Cool and check seals: Carefully remove the jars and let cool on a towel, undisturbed, for 12-24 hours. Press the center of each lid to check the seal. Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.

 

Canning method: Water bath, half-pints or pints — 15 minutes (0–1,000 ft) / 20 minutes (1,001–6,000 ft) / 25 minutes (above 6,000 ft).

 

Recipe adapted from NCHFP (National Center for Home Food Preservation) — Cranberry Sauce