Canning Cranberry Sauce

5 from 3 votes

Homemade cranberry sauce canned with a water bath canner to make shelf-stable.

Course canning

Cuisine American

Prep Time 10

Cook Time 10

Processing Time 15

Total Time 35

Servings Half Pints

Calories 112kcal

Prepare your water bath canner by filling half full with water. Heat until simmering.
Sort through the cranberries and discard any mushy or shriveled berries.
Place cranberries, sugar, orange zest and cinnamon stick in a large pot over medium heat. Stir until the sugar dissolves and the mixture comes to a simmer. Continue cooking until it begins to thicken slightly.
8 cups cranberries, 3 cups sugar, 2 cups water, 1 cinnamon stick, 1 zest from one orange
Remove from heat and remove cinnamon stick and orange peel. Ladle into clean canning jars leaving a ¼ inch of headspace. Wipe down rims, add lids and then rings.
Place jars in a water bath canner with simmering water. Add enough water so there is at least 1 inch of water over the top of the jars. Place lid on pot and turn heat to high.
Once the pot comes to a full rolling boil, begin your timer. You can lower the heat to medium but maintain a full boil. Boil for 15 minutes, adding additional time for your elevation. (See chart below.)
Turn off heat and remove the lid. Keep jars in the pot for 5 more minutes. This helps reduce siphoning.
Remove jars and place on a cooling rack. Do not tighten the rings and do not push down on the center of the lid. The jars should cool completely for at least 12 hours before testing your seal.
After 12 hours, remove the rings and test your seal. Wash the outside of the jars to remove any residue. Label and date each jar. Store in a cool dark place.

Elevation Adjustments - Increase processing time by recommended amounts

Count the number of large orange zest pieces you are adding. These will be removed before adding the cranberry sauce to the jars. It's helpful to remember how many pieces you need to remove.

This cranberry sauce may also be eaten right away or stored in the refrigerator for up to five days.