Questions re. canning Cranberry Applesauce

[YorkieMom]

I just make some cranberry applesauce with Honey Crisp apples and I am already thinking of this as a possibility for Holiday gifts. My first question is: Is there a good website that you would recommend for canning instructions? Unfortunately, I don't know anyone who has ever canned anything. My second question is, that since I want to take advantage of the Honey Crisp Apples that are in season now, do you think it would be just as good if I canned the cranberry apple sauce in October, or would you recommend I wait until closer to December? Any advice would be much appreciated.

[avariell]

You can definitely can the sauce now. It will taste delicious in December, and throughout the year - that is the point of canning :)

I recommend checking out the Ball Blue Book and Ball's website: http://www.freshpreserving.com/. I seriously recommend buying the Ball Blue Book or checking it out of the library if you plan to can regularly. It is my bible (the Ball Complete Book of Home Preserving is also AWESOME but more like $25 instead of $12)

Good Luck! Let me know if you have specific questions, I have canned cranberry apple sauce previously (I like to call it Crapple Sauce ;))

[donleyk]

Ditto what Josie said. There is no reason to wait to can it. Applesauce does very well too.

I think you need to borrow Josie's label too if you do give them as gifts :D

[Randi R]

I just make some cranberry applesauce with Honey Crisp apples and I am already thinking of this as a possibility for Holiday gifts. My first question is: Is there a good website that you would recommend for canning instructions? Unfortunately, I don't know anyone who has ever canned anything. My second question is, that since I want to take advantage of the Honey Crisp Apples that are in season now, do you think it would be just as good if I canned the cranberry apple sauce in October, or would you recommend I wait until closer to December? Any advice would be much appreciated.

There are some great books out there for canning, but the best I've seen is Small Batch Preserving. We make applesauce every October - usually with about 70 or 80 pounds of apples, and use it for home and for gifts all year long. Cranberry and blueberry applesauce are two of my favorites, but have fun with different batches - we made some honey/cinnamon that was terrific and my absolute all time favorite is chai-spiced applesauce.

If you make it now it will be even better in December. I've found that like chutney, it seems to mellow out and get better if you let the jars sit for a few months before using them.
Enjoy!!!

[YorkieMom]

There are some great books out there for canning, but the best I've seen is Small Batch Preserving. We make applesauce every October - usually with about 70 or 80 pounds of apples, and use it for home and for gifts all year long. Cranberry and blueberry applesauce are two of my favorites, but have fun with different batches - we made some honey/cinnamon that was terrific and my absolute all time favorite is chai-spiced applesauce.

If you make it now it will be even better in December. I've found that like chutney, it seems to mellow out and get better if you let the jars sit for a few months before using them.
Enjoy!!!

Thanks all for the great ideas.

Josie -- hope you don't mind if I borrow your "crapple" idea:).

Randi -- I have a freezer full of blueberries and would have never thought to combine them with applesauce, but I have to try it. I assume I would use my same recipe for the cranberries (except I would omit the brandy).

Do you mind sharing your recipes for the honey cinnamon applesauce and the chai-spiced recipe ... this one sounds very intriguing.

Thanks very much.

[LakeMartinGal]

I have a question... I've been perusing a Christmas gift cookbook mentioned, I think, on this thread. Some of the recipes call for hot water bath canning, and some for keeping in the fridge. Without printing the recipes out, can anyone tell me if I can can preserves and/or chutney without hurting the flavor? I'd like them to be shelf-stable, so I can mail them...

TIA

[avariell]

Kay- yeah you can can (hehe!) chutney without harming the flavor - especially if it is a recipe designed for canning. If there was a type of preserve or chutney you are specifically looking for, I would happily check my various cookbooks for a recipe for you. So if you like the idea of a peach chutney, for example, I could find a recipe specifically designed for HWB canning. Just let me know :)

I actually think canning something like a chutney makes it taste better - the flavors meld and become extra delicious.

[LakeMartinGal]

Thanks, Josie! I'll let you know what I come up with!:)