Hi all,
I'm a newbie at canning. I have some questions about Mulberry Juice. I previously canned 10 quarts, by cooking the mulberrys & straining them, then in a water bath canner for 15 min. I added 1 cup sugar to 1 gallon mulberry juice. I read this somewhere, I don't remember where. It's very tasty stuff & fine as far as that goes. But everytime I read a Mulberry jelly recipe it's says to add lemon juice.
So, I'm wondering is the stuff I canned already O.K. without the lemon juice? If I should add lemon juice, how much to a quart would I add? Any reason to add more sugar? It tastes good to me, but to be safe for canning purposes. To be on the safe side, should I boil it for 10 mins before I drink the stuff already canned? Read somewhere that would kill botulism.
Sorry for the million & one questions, I can find load of recipes for jams & jellies, but none so far on mulberry juice.
Thanks in advance for any advice!!
I'm a newbie at canning. I have some questions about Mulberry Juice. I previously canned 10 quarts, by cooking the mulberrys & straining them, then in a water bath canner for 15 min. I added 1 cup sugar to 1 gallon mulberry juice. I read this somewhere, I don't remember where. It's very tasty stuff & fine as far as that goes. But everytime I read a Mulberry jelly recipe it's says to add lemon juice.
So, I'm wondering is the stuff I canned already O.K. without the lemon juice? If I should add lemon juice, how much to a quart would I add? Any reason to add more sugar? It tastes good to me, but to be safe for canning purposes. To be on the safe side, should I boil it for 10 mins before I drink the stuff already canned? Read somewhere that would kill botulism.
Sorry for the million & one questions, I can find load of recipes for jams & jellies, but none so far on mulberry juice.
Thanks in advance for any advice!!