blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,004
We were able to get bags of cranberries at a reduced price. Usually, this happens after the holidays. It looks like the fresh cranberries were starting to get soft. I picked through them and most of them were firm.
Another glut of cranberries happens in the beginning of January and that is when I do my usual cranberry canning.
For my usual canning, I make it for me, do not puree it or remove skins, add very little sugar. I do this so I can eat it with my daily oatmeal or 9 grain flakes and I sweeten it if it needs it when I eat.
This batch however I added more sugar and removed skins, so it was pureed. I used a mill after cooking the cranberries but before adding sugar and boiling again. Mr Bliss only likes the jelly or Gel, or the sweetened can of cranberry 'sauce' bought at the store. It comes out of the can in one piece. I was trying to replicate that for him on this batch.
6 12-oz bags of fresh or frozen cranberries
1 and 1/2 cups sugar
enough water to cook the cranberries and more if needed to thin it out. I think I used about 4 cups but I didn't measure.
The sauce was smooth and spoonable.
I put it in 8-oz jars, 1/4th inch headspace, metal lids, then waterbath canned for 15 minutes at boiling. 10 jars, all of them sealed.
When I was making them I asked mr bliss to taste the sauce to make sure it was sweet enough and he was pleased after we got to 1 and 1/2 cups sugar. The 8-oz jars are straight sided and it should be easy to get it to slide out of the jar for serving.
Canning for low-sugar, which in my opinion should be the default is unfortunately called canning for 'special diets'. That's how commercialization has affected our foods. https://nchfp.uga.edu/how/general/special_diets.html
Each jar has 1.05 ounces of sugar. If each jar is 3 servings, then that is 2 teaspoons sugar/serving. For mr bliss that is sweet enough. For me, it's a little overly sweet from what I'm used to.
Another glut of cranberries happens in the beginning of January and that is when I do my usual cranberry canning.
For my usual canning, I make it for me, do not puree it or remove skins, add very little sugar. I do this so I can eat it with my daily oatmeal or 9 grain flakes and I sweeten it if it needs it when I eat.
This batch however I added more sugar and removed skins, so it was pureed. I used a mill after cooking the cranberries but before adding sugar and boiling again. Mr Bliss only likes the jelly or Gel, or the sweetened can of cranberry 'sauce' bought at the store. It comes out of the can in one piece. I was trying to replicate that for him on this batch.
6 12-oz bags of fresh or frozen cranberries
1 and 1/2 cups sugar
enough water to cook the cranberries and more if needed to thin it out. I think I used about 4 cups but I didn't measure.
The sauce was smooth and spoonable.
I put it in 8-oz jars, 1/4th inch headspace, metal lids, then waterbath canned for 15 minutes at boiling. 10 jars, all of them sealed.
When I was making them I asked mr bliss to taste the sauce to make sure it was sweet enough and he was pleased after we got to 1 and 1/2 cups sugar. The 8-oz jars are straight sided and it should be easy to get it to slide out of the jar for serving.
Canning for low-sugar, which in my opinion should be the default is unfortunately called canning for 'special diets'. That's how commercialization has affected our foods. https://nchfp.uga.edu/how/general/special_diets.html
Each jar has 1.05 ounces of sugar. If each jar is 3 servings, then that is 2 teaspoons sugar/serving. For mr bliss that is sweet enough. For me, it's a little overly sweet from what I'm used to.