I just made two cooked cranberry sauces and poured them, hot, into clean canning jars. The jars have sealed themselves. I will be keeping them in the fridge until Thanksgiving. Do I need to worry about anything?
One recipe has 1 c. Sugar per 12 oz berries; the other has 1c maple syrup. Both were cooked for 10+ minutes and packed hot.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)