It’s been so long since I spent time canning so I’ve actually enjoyed canning the juice and cranberry salsa.
Today I canned 21 quarts of cranberry juice (in addition to 13 quarts yesterday) and 18 pints of cranberry salsa. The recipe called for serrano peppers and since I didn’t have serrano but had jalapeno peppers, I used seeds and all and I think I might not should have done that. I believe this is going to be hotter than I wanted but we can serve it with cream cheese or something to help with the hotness.
And there’s a cranberry cobbler in the oven!