UC Master Food Preservers of Inyo & Mono Counties
Our program is led by volunteers from our community. You can join us!
Featured Recipe
Cranberry Sauce
- 4 cups cranberries
- 1 cup water
- 2 cups sugar
Yield: About 4 half-pint jars (recipe may be doubled)
Hot Pack – Wash cranberries. Cook berries in water until soft. Press through a fine sieve. Add sugar and boil 3 minutes. Pour boiling hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water or Atmospheric Steam Canner.
Note: Most of us in the Eastern Sierra will be processing for 20 or 25 minutes due to our altitude.
Source: National Center for Home Food Preservation (See link for crushed or whole cranberry variations.)