I made this for my blueberry loving husband. He said it was delicious, we use Alton Brown’s “instant” pancake mix and had breakfast for dinner. Also made the blueberry butter with the leftover pulp. Thanks for sharing!
Is there a Ball canning recipe for a strawberry sundae sauce that can be used with the Presto Electric Digital Canner? I saw the soup in jars video you made using that particular electric canner and I was so excited. I've never canned anything and I really want to learn, but have to admit that I'm nervous abt the traditional pressure canners and water bath canners. Thank you.
The NCHFP has this recipe - nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/berry-syrup/. It needs to be water bathed, but the Presto Digital Canner has a water bath canning function, so you’ll just use the directions for that. 🙂 I completely understand being nervous to start. I was, too! That’s one of the main reasons we created our self-paced, online canning class. You can check it out here if you’re interested - foodprepguide.com/shop/course/canning-101-master-class/
I'm definitely not criticizing you, but I'm really bummed out that all of the "syrup" recipes I've found result in what I would call sweetened juice, not syrup. To me, syrup is more of a consistency like good maple syrup, or even Karo syrup, - thick and not runny. Once I accidentally used not quite enough pectin in an elderberry jam recipe, and ended up with an incredibly perfect elderberry syrup, thick and viscous so it flowed perfectly onto pancakes.
I know what you mean. That said, the syrup went into these jars straight liquid, but when it came out of the canner-and cooled several hours-the syrup thickened wonderfully. It's not a jelly or jam by any means, so not super thick, but it is a true syrup consistency. I wish I could show you a picture so you can judge whether or not you would like it. If you're interested, feel free to go to our website and email us. I can send you a picture that way via email. :)
I made this for my blueberry loving husband. He said it was delicious, we use Alton Brown’s “instant” pancake mix and had breakfast for dinner. Also made the blueberry butter with the leftover pulp. Thanks for sharing!
Glad y'all enjoyed it! ❤️
Is there a Ball canning recipe for a strawberry sundae sauce that can be used with the Presto Electric Digital Canner? I saw the soup in jars video you made using that particular electric canner and I was so excited. I've never canned anything and I really want to learn, but have to admit that I'm nervous abt the traditional pressure canners and water bath canners. Thank you.
The NCHFP has this recipe - nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/berry-syrup/.
It needs to be water bathed, but the Presto Digital Canner has a water bath canning function, so you’ll just use the directions for that. 🙂
I completely understand being nervous to start. I was, too! That’s one of the main reasons we created our self-paced, online canning class. You can check it out here if you’re interested - foodprepguide.com/shop/course/canning-101-master-class/
@@foodprepguide Thank you so much. I will check it out.
How many cups of juice do you need for one patch
The ratio for syrups is 1:1 juice to sugar, so you can make however small or large a batch as you like based on that. :)
Thanks. How much juice did you add to this recipe? 😊
After extracting, I ended up with 5 cups of blueberry juice. :)
Can you use frozen blueberries
Yes! :)
Are you using pint or 1/2 pint jars? You have 7 jars in your canner but I can’t tell what size they are.
They are 1/2 pints. :)
I'm definitely not criticizing you, but I'm really bummed out that all of the "syrup" recipes I've found result in what I would call sweetened juice, not syrup. To me, syrup is more of a consistency like good maple syrup, or even Karo syrup, - thick and not runny. Once I accidentally used not quite enough pectin in an elderberry jam recipe, and ended up with an incredibly perfect elderberry syrup, thick and viscous so it flowed perfectly onto pancakes.
I know what you mean. That said, the syrup went into these jars straight liquid, but when it came out of the canner-and cooled several hours-the syrup thickened wonderfully. It's not a jelly or jam by any means, so not super thick, but it is a true syrup consistency. I wish I could show you a picture so you can judge whether or not you would like it. If you're interested, feel free to go to our website and email us. I can send you a picture that way via email. :)
What is your web site address?@@foodprepguide
It is foodprepguide.com. You can email us at support@foodprepguide.com