WHOLE CRANBERRY SAUCE (For Canning)
4 cups sugar
2 cups water
8 cups (32 oz. by weight) CAPE BLANCO CRANBERRIES
Boil together sugar and water for 5 minutes. Add washed, stemmed cranberries, and boil without stirring until the skins burst. Pour boiling hot into clean hot jars, leaving ½ inch of headroom, and run a sterile knife or spatula around the inner side of the jar to remove trapped air. After filling with ½ inch of headroom, adjust lids, and process pints in a Boiling-Water Bath (212 F.) for 10 minutes. Remove jars; complete seals if necessary. (About 6 pints.)
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