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    You are in: Home / Recipes / Cranberry Salsa (Canned) Recipe
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    Cranberry Salsa (Canned)

    Cranberry Salsa (Canned). Photo by BlueDogLady

    1/1 Photo of Cranberry Salsa (Canned)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    BlueDogLady's Note:

    I love salsa and am always experimenting with combinations of veggies and fruits. Fresh salsa is great but it is also nice to be able to can all that fresh goodness from the garden to eat in the dead of winter. Being from Wisconsin, I just had to come up with a recipe using cranberries and this is what I came up with. I use a mixture of hot peppers and seed some but not all of them since I like things hot. I also measure the cranberries, then give them a rough chop in my food processor before adding them. I think I will add some fresh lime juice to my next batch for a little flavor boost.

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    Units: US | Metric


    1. 1
      1. Wash and rinse 6 pint canning jars and keep hot until ready to use. Prepare lids according to manufacturer's instructions.
    2. 2
      2. Combine all ingredients in a very large kettle or dutch oven. Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching.
    3. 3
      3. Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.
    4. 4
      4. Process 10 minutes in a boiling water canner (or recommended time for your altitude).

    Ratings & Reviews:


    Nutritional Facts for Cranberry Salsa (Canned)

    Serving Size: 1 (2923 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 330.2
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 1179.1 mg
    Total Carbohydrate 81.7 g
    Dietary Fiber 10.0 g
    Sugars 62.7 g
    Protein 2.5 g

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