Canning substitutions

Megan 9/18/2010, 8:58 am

I'm hoping to make some cranberry mustard today (recipe is here: http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=56&recipID=221&catID=). I just realized I'm fresh out of Worcestershire sauce. Do you think I could use some A-1 instead? I really don't want to have to go to the store for just one bottle!

acara 9/18/2010, 9:34 am

FWIW .... magic book says no-no-no to substituting ingredients on canning tongue

..... LOL

To the store with ya !!!!!!!

I like yr post too much to have you laid up and unable to post for days, due to Botch.

Megan 9/18/2010, 9:45 am

acara wrote:FWIW .... magic book says no-no-no to substituting ingredients on canning ..... LOL

To the store with ya !!!!!!!

I like yr post too much to have you laid up and unable to post for days, due to Botch.

Yep, the magic book DOES say no no no.... ah well....

So, which version did they mean? Very Happy

(I'm guessing the American one.) http://en.wikipedia.org/wiki/Worcestershire_sauce#North_America

**camprn** 9/18/2010, 9:56 am

I will substitute honey for sugar, but that doesn't work with jelly,(different type of sugar in the honey wont set up with the bottled pectin). I will also substitute some bottled lemon juice for vinegar in certain recipes (such as last weeks mango chutney) keeping the fluid amount the same.

HOWEVER, you could look online for Worcestershire sauce recipe and see if you have the ingredients, if you do care to give it a go without going to the store.

pattipan 9/18/2010, 10:41 am

We're talking about a 1 Tbsp substitution. It's the red wine vinegar that will give the acidity needed for preserving. I think A-1 would be fine...in fact, you might end up liking it better! A-1 has more kick. :-)

Lea & Perrins Worcestershire Sauce : Vinegar, Molasses, High Fructose Corn Syrup, Anchovies, Water, Onions, Salt, Garlic, Tamarind Concentrate, Cloves, Natural Flavorings, Chili Pepper Extract.

A-1 Sauce: Tomato Puree (Water, Tomato Paste), Distilled Vinegar, Corn Syrup, Salt, Raisin Paste, Crushed Orange Puree, Spices and Herbs, Dried Garlic and Onion, Caramel Color, Potassium Sorbate (to Preserve Freshness), Xanthan Gum.

Patti

Megan 9/18/2010, 11:20 am

pattipan wrote:We're talking about a 1 Tbsp substitution. It's the red wine vinegar that will give the acidity needed for preserving. I think A-1 would be fine...in fact, you might end up liking it better! A-1 has more kick. :-)

It's the Bold & Spicy A-1 I have, too.

My biggest concern was whether it would throw the sugar balance off, but it's only a tablespoon.... plus, there is plenty of vinegar in the recipe already. It's not like it's being used as a preserving agent....

Megan 9/18/2010, 8:06 pm

I went out and bought the Worcestershire. Not so worried, but want to try it as-is the first time.

I think there is an error in the recipe, though. It says 2 12-oz bags of cranberries or 2-3/4 cups, but when I put the first bag into my measuring cup, it is almost 3 cups right there. So, I think it should actually read one bag.

**camprn** 9/18/2010, 8:10 pm

Are you supposed to chop the cranberries?

Megan 9/18/2010, 8:40 pm

Yes, but if you read the recipe, the 2-3/4 cups is before you chop it.

**camprn** 9/18/2010, 9:30 pm

I know but I thought there may have been an omission. Canning substitutions Dunnosmiley

It looks like a tasty recipe. Let us know how it works?

Megan 9/18/2010, 10:17 pm

It is processing now. I had a little more than enough for the jars, so I have some to taste/use now. It is a lot more cranberry and less mustardy than the stuff I have bought in the store. Tasty though!

middlemamma 9/18/2010, 10:31 pm

hmmm...a cup is 8 oz, and 2 cups would have been 16 oz, and 3/4 would have been 6 more oz...equaling 22 oz. so 2 oz less than the 2 12 oz bags.....

How much did you actually put in Megan? the one bag? I saw that recipe also and thought it sounded yummy.

Megan 9/18/2010, 10:36 pm

I put in 2-3/4 cups which was called for, which turned out to be a little less than one 12-oz bag. The jars are cooling on my countertop now. So pretty! Very Happy

I do think that any more than what I put in would have been way too much cranberry.

The other thing they do NOT tell you is... when you go to blend up the mustard etc... it is borderline too much for a standard food processor. I had a little come out between the bowl and the lid... so I poured some off into another bowl and did it in two batches. By the time you get to the cranberries, it's thicker so not so much of a problem.

My favorite tea towel is getting all stained... but I love using it for canning! Very Happy

middlemamma 9/18/2010, 10:54 pm

So many of the recipes in that book sound soooo yummy but I have no idea what in the world I would eat some of it on. That mustard sounds good...but what would you eat it on? Or the garlic jelly?

Megan 9/18/2010, 10:57 pm

I plan to use the mustard on sandwiches, and also as a rub on pork loin...and anyplace else I'd use mustard. It just occurred to me it would be great in a vinaigrette!

The garlic jelly... I've used it on bread and it was yummy. It would make a great glaze, too. Still have to experiment more with that one. It would totally rock on a burger.

I do wish the Blue Ball book would give at least a few serving ideas, though.... there are some things in there (pickled pineapple!) that sound fascinating but I have no clue what I could use them with.

[Edit: Pickled pineapple here: https://squarefoot.forumotion.com/t5232-peter-piper-packed-a-peck-of-pickled-pineapple#43592]

SFG in Chicago 9/21/2010, 12:46 am

middlemamma wrote:hmmm...a cup is 8 oz, and 2 cups would have been 16 oz, and 3/4 would have been 6 more oz...equaling 22 oz. so 2 oz less than the 2 12 oz bags.....

How much did you actually put in Megan? the one bag? I saw that recipe also and thought it sounded yummy.

You're talking about 2 different things here, fluid oz. & weight. A cup is 8 fluid oz. The bag of cranberries was probably 16 oz. by weight (It would say net wt. next to it on the bag). They're not the same thing.

Megan 9/21/2010, 12:47 am

SFG in Chicago -- Thanks for pointing out the difference between fluid and net weight for everyone, it can be confusing! Very Happy

Cranberry bags are either 12 or 12.5 oz net weight (I forget which, but they are not 16-oz bags.) I used a little less than one bag.

middlemamma 9/21/2010, 12:31 pm

I should have been clearer in my response....

I know this difference in measurments. They are not the same. That is why you should technically have measuring cups in your kitchen for liquids and then a dry measure set for things like flour etc. The point I attempted to make and failed is that maybe the recipe WRITER wasn't aware and arrived at their calculation for the recipe the way I did in my post. The recipe reads

2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)

So I was trying to figure out how they may have arrived there.

Sorry...should have communicated better.

LaFee 9/21/2010, 1:47 pm

Here's where it goes really screwy, and giving weights of things like this is a better idea.

If they were little bitty cranberries, there would likely be more of them in that 2-3/4 cups than if they were big fat ones...

So giving volume of things like fruit is a little bit of black magic....it would be much better if they gave quantities by weight...then it wouldn't matter how big or how small, it'd be the right amount!

middlemamma 9/21/2010, 2:06 pm

Good point La Fee....

boffer 9/21/2010, 2:36 pm

Just to add to the screwiness, evaporated milk in a can, a liquid, is sold by weight ounces, not liquid volume ounces. What's with that? thinking

Megan 9/21/2010, 10:35 pm

I have to say that I have never seen scrawny cranberries, they are always about the same size. (As opposed to blueberries, which can vary hugely.)

And I have a ton of new forum message notices in my email inbox, but I am falling asleep here, so I guess I will try to play catch-up tomorrow. Long day.

LaFee 9/22/2010, 12:42 am

...that's 'cuz you haven't bought them over here, where there a precious rarity (but I spring for a bag or two to make sauce for Thanksgiving)....there are more scrawny ones than healthy ones!

Point being that something that isn't uniform in size is hard to measure by volume...the air spaces and gaps make for unreliable measurement.

Better example, perhaps....measure out a pound of whole apples and see how much space that takes up. Now peel them and measure again...now core and slice....now chop...now grind 'em up for applesauce....it's all a pound, but it takes up less and less space.

Megan 9/22/2010, 7:04 am

I understand what you're saying. And it reminds me that I still need to buy a good food scale. One of these days....

Megan 10/21/2010, 7:08 pm

Okay, not quite a substitution, but.... what about multiplying a recipe? I vaguely recall Ander telling me this is a no-no, too, but I can't find it. Is it safe to multiply a recipe? Some of the recipes in the Blue Ball book say x pounds per quart, etc. (for tomatoes, specifically) but can other recipes be multiplied?

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