Canning Seedless Cranberry Sauce

Like a lot of families, I grew up with the classic Thanksgiving Dinner with the turkey, ham, dinner rolls, stuffing, candied sweet potatoes, green beans, gravy; you know - the usual... But there was one thing that differed from others; the cranberry sauce that seemed to grace everyone's table but ours...

Now that I'm older and with my own family and I'm setting my own table with foods, I'm trying out foods to figure out what it is that I like. Guess what; I love the Jellied Cranberry Sauce that comes in the can to go with my turkey. Thinking of how much I love the cranberry sauce with my foods, I could only imagine what it would be like if I made it from scratch and canned it on my own!

Paco's Apples, Apples and Apples...

Apples, Apples & More Apples...

and Don't Forget the Apples...

Starting in the back right of the photo,
working counter-clockwise:
Steamer/Juicer, Jugs of Juice, Victorio Strainer,
bowl pure apple pulp, Dried apples
and Canned Apple Pie

I love homemade Apple Butter. I never really liked the store-bought apple butter, as it seemed too thick, like molasses. Plus, I could never really taste the apples. Other apple butter seemed to taste of CLOVES only, and I was a little put off by it all. I wanted to taste a smooth APPLE butter.

I have played quite a bit over the years and have developed my own recipe for apple butter. The method of using a Steam Juicer and a Victorio Strainer is really the only way I will ever process my apples. And one can't really make apple butter without making all the other apples: Applesauce, Apple Butter, Apple Juice, Apple Jelly, Canned Apple Pie, Dried Apple Cinnamon Chips and more recently, my happy accident of Apple Fruit Leather.