Canning Cranberry Sauce - Easy Step by Step Tutorial - Winter Food Storage - Fresh Eating Too! скачать в хорошем качестве

Canning Cranberry Sauce - Easy Step by Step Tutorial - Winter Food Storage - Fresh Eating Too!

Cranberry Sauce: 2 lbs. (around 8 cups) fresh or frozen cranberries 2 c. water 4 c. sugar Juice and zest from 2 oranges (optional) 2 tsp. cinnamon (optional) Boil cranberries and water until soft and mushy (or when you hear the last of the berries “pop.” Once all of the berries are softened and skins splitting, turn burner down to low. Slowly add sugar. Stir until completely dissolved. Bring it back to a boil a few more minutes or until you see sauce thicken. Remove from heat. (and this is where you add your optional zest/juice/cinnamon) Pour into tempered jars. Check your area on how long you waterbath the jars. My region is 20 minutes for quarts. For every 50 pounds of frozen cranberries, this made 52 quarts of canned cranberry sauce. If you have any questions about the directions following these steps I present in this video, please comment below. It helps answer questions that others may have too. I will answer them the best I can. I hope your family enjoys this recipe as much as we do! -Natalie 😊 00:00 Introduction 00:10 Where I Purchased Cranberries 01:40 Ingredients 02:18 Measurements 04:17 Cook the Cranberries on Stovetop 05:06 Add Sugar 05:58 Add Orange Zest & Juice 06:59 Check Jars 07:10 Laddle Warm Jars 10:14 Water Bath Process 11:00 Bulk Cooking Cranberries 13:21 Bulk Canning 14:30 Submerge 14:40 Check the Guidelines 15:15 End of Bulk Canning Day 15:51 Several Recipes Ideas 16:34 Wash and Put Away 17:00 Mom and Kiddos Put Away Jars 18:37 Cellar Storage #cranberrysauce #canningandpreserving #homesteadingfamily tn