Thank you for posting this. That floating berry recipe running around makes me nuts. I have 4lbs of berries that I turned into juice last night. I think I'm going to dehydrate my pulp. Canning today.
We are fortunate to live close to cranberry bogs, so I can buy in 5 lb. bags at a great price. Canned 7 quarts of juice so far, and had to look high and low to find a recipe on how to can. Also used the Canadian recipe. Have 10 lbs. more in the freezer.
Interesting way to can cranberry juice. We here use the grape juice method found in the blue book...if I remember correctly, its 1 cup washed berries, one cup sugar...though we cut that in half...fill with boiling water, then process according to directions. Then set until the juice is extra red and the berries pale.@ 2 to 4 weeks. We strain out the fruit ( the kids love to eat them) and have beautiful cranberry or grape juice.
I appreciated the video. I've tried the jar way and it wasn't my thing. I've found I like to steam then pasteurize. Question, any idea we pasteurize then waterbathe at 212? Doesn't that negate the 190 degree step? I do the same thing after I steam juice, but I've wondered why. How was the cranberry sauce?
It's a great question. I think that the contents of the jar never actually boil in the jar when in the water bath canner, because its not in there long enough. It takes a long time for those contents to get hot enough to come to a boil. Guessing the first thing to get to 212 is the inside of the glass and the lid, which is where any mold spores might have landed. The left over pulp cranberry sauce was VERY bland. We ate it, not definitely NOT the same as sauce made from whole fruit.
Thank you ,you are a Great teacher ,really enjoyed your video .
Thank You for making this video for (the very much appreciated) purpose of putting safety first.
I was leery of the berries in a jar method. Thanks for giving me a safe alternative! New sub.
Thank you for posting this. That floating berry recipe running around makes me nuts. I have 4lbs of berries that I turned into juice last night. I think I'm going to dehydrate my pulp. Canning today.
I just boiled my Cranberries tonight. I will can them tomorrow. I love this recipe.
Thank you for sharing
We are fortunate to live close to cranberry bogs, so I can buy in 5 lb. bags at a great price. Canned 7 quarts of juice so far, and had to look high and low to find a recipe on how to can. Also used the Canadian recipe. Have 10 lbs. more in the freezer.
Interesting way to can cranberry juice. We here use the grape juice method found in the blue book...if I remember correctly, its 1 cup washed berries, one cup sugar...though we cut that in half...fill with boiling water, then process according to directions. Then set until the juice is extra red and the berries pale.@ 2 to 4 weeks. We strain out the fruit ( the kids love to eat them) and have beautiful cranberry or grape juice.
I just tried this tonight
Excellent. How did it come out?
I appreciated the video. I've tried the jar way and it wasn't my thing. I've found I like to steam then pasteurize. Question, any idea we pasteurize then waterbathe at 212? Doesn't that negate the 190 degree step? I do the same thing after I steam juice, but I've wondered why. How was the cranberry sauce?
It's a great question. I think that the contents of the jar never actually boil in the jar when in the water bath canner, because its not in there long enough. It takes a long time for those contents to get hot enough to come to a boil. Guessing the first thing to get to 212 is the inside of the glass and the lid, which is where any mold spores might have landed. The left over pulp cranberry sauce was VERY bland. We ate it, not definitely NOT the same as sauce made from whole fruit.