CRANBERRY SAUCE RECIPE FOR CANNING RECIPES

Steps:

• Bring water and sugar to a boil over medium-high heat and simmer for 5 minutes.
• Add cranberries and cook them in the sugar syrup until they pop open.  If making jellied cranberry sauce, turn off the heat and allow it to cool slightly before blending with an immersion blender.  Skip this step for whole berry sauce.
• Add in the cinnamon stick and simmer the cranberry sauce for about 15 minutes, until it begins to thicken and sheets off the back of a metal spoon.  Add the orange zest (if using) in the last few minutes of cooking.
• Ladel the cranberry sauce mixture into canning jars, leaving 1/4 inch headspace.  Remove air bubbles and seal with 2 part canning lids.
• Either store in the refrigerator for immediate use, or process in a water bath canner for 15 minutes.  Turn off the canner and wait 5 minutes before removing the jars.  Allow the jars to cool to room temperature and check seals before storing at room temperature.

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.