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[quote=Anonymous][quote=Anonymous][quote=Anonymous]If you're going to can your own food, please follow a tested recipe from a reputable site. There are WAY too many "cowboy canners" out there, posting a recipe that "worked for them" but hasn't been tested as using actually safe canning practices.

Here's one you can trust: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/cranberry-sauce/

Canning isn't like cooking. Do not "adjust for taste". Please follow the recipe instructions exactly, paying attention to maintaining clean conditions and timing your procedures accurately. If you follow a tested recipe, your results will be shelf-stable and safe to consume. If you don't use a tested recipe, your results could contain pathogens you may not smell or taste but they can really mess up your day![/quote]

Cranberries are too acidic, it won’t grow dangerous pathogens 
[/quote]

I agree. There have been any number of times when I have stumbled on a great deal on fruit and canned it using water bath with no problem. There's also a property near me where they let me take windfall apples and I will can applesauce made from them (I let the applesauce stay pretty chunky and it's great by itself, on waffles, as a pork side, or with plain yogurt.) I would only do that with fruit and tomatoes, though. And you can always add a little lemon juice to make it more acidic. [/quote]

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