What are you canning now?

[rancher hicks]

@rancher hicks
Thank you for the information about cuttings. We bought Concord grapes in 2013. Last year we had a few bunches of grapes. This year we have many, many bunches. They are still green right now. My husband put up welded wire sections for them to climb on and there are clusters everywhere this year. We are going to have to put some kind of hardware cloth on over them before they turn so the birds don't snatch them all up. I'm looking forward to grape jelly and jam. Yum.

first batch I forgot to let the juice sit whole 24hrs. Second batch I did. Grape jelly three day affair. Not easy. Making 're currant raspberry same.

 

[3goodeggs]

Quote: That would be great. They were perfect for exactly what you use them for, making pickles with less heat. I core the hot ones now and take out the midribs. I don't mind some heat, but the never ending fire is not a pleasure for me.

I am surprised they are not still offered in the seed catalogs.

If you do not mind sharing, I'll send you a self addressed stamped envelope. Pm me when the seeds are ready, Thank you. very much.

 

[rancher hicks]

So I'm at Walmart I'm embarrassed to say. However I needed more sugar and saw they had "Granulated sugar" for $1.77 /4# bag and "Pure Cane sugar" $2. 27 / 4# bag.

Can someone explain the difference? The pure cane bag did say it was 15 calories a teaspoon.

Yes I could google it and research and all that but you're here and I don't have the time.

Thanks

Rancher, too busy to do the leg work, Hicks.

 

[3goodeggs]

Beet sugar is my guess.
I will google for you.

 

[3goodeggs]

Yep. That is what it is, cane sugar has no sugar beet in it.

 

[rancher hicks]

Beet sugar is my guess.
I will google for you.

Yep. That is what it is, cane sugar has no sugar beet in it.

Does it matter which I use? The recipes call for granulated sugar.


Another question:

When you make jelly, do you use a specific jelly bag or do you use cheese cloth?

I'm making Red Currant / Raspberry jelly. I used a "stick mixer" to chop up the Currants and Berries. Then cooked them. The recipe calls for 4 cups of liquid and I will have more. What would you do with the left over liquid?

Okay that's two questions.

 

[WYNot]

Sugar? Use either. Same thing, different source.

Jelly bag or cheese cloth? Use either. I've got jelly bags because they came with rings and tripods that are easy to hang over a bowl to catch dripping liquid. Cheese cloth works just as well. Use a couple of layers though. Just tie the corners and hang it from a cupboard or something so it can drip into a bowl. Don't squeeze either as you'll get cloudy jelly that way.

Leftover liquid? Can more jelly.

edit to add - With the leftover liquid, cook it a little longer to thicken it up and use it as syrup. Would be a great alternative to maple over pancakes or would go great over ice cream.

 

[rancher hicks]

Sugar? Use either. Same thing, different source.

Jelly bag or cheese cloth? Use either. I've got jelly bags because they came with rings and tripods that are easy to hang over a bowl to catch dripping liquid. Cheese cloth works just as well. Use a couple of layers though. Just tie the corners and hang it from a cupboard or something so it can drip into a bowl. Don't squeeze either as you'll get cloudy jelly that way.

Leftover liquid? Can more jelly.

edit to add - With the leftover liquid, cook it a little longer to thicken it up and use it as syrup. Would be a great alternative to maple over pancakes or would go great over ice cream.

What my usual thing to do, is use one layer of cloth and squeeze. Let it sit over night and let everything settle. Then run the liquid slowly through two sheets of cloth.

With this batch of berries I just ran it through two sheets of cloth.

I'm not experienced enough to know how much sugar to add to the leftover liquid, but will most likely freeze it and save it to use as the "water" portion of another jelly. I have a rhubarb jelly I'd like to make and I think it calls for adding water. Since this is Currant/Raspberry it should go good with the Rhubarb don't you think?

I think if I didn't give any jam away I'd have enough for the whole year now.

Of course it's all Strawberry.

Runnings has the Jelly bags and stands on sale. I may buy one and try that to see how I like it.

 

[WYNot]

Check the Ball books. They should have info on syrup in them. Depending on how much juice you have left, might not need to actually can it... it won't last long enough to need it.

 

[WYNot]

Found one...

4 cups juice
4 cups white sugar
1/3 (2 ounce) package powdered pectin (optional)

Directions

Mix the juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.