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Canning substitutions

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Canning substitutions

Post  Megan on 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!

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Re: Canning substitutions

Post  acara on 9/18/2010, 9:34 am

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


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Re: Canning substitutions

Post  Megan on 9/18/2010, 9:45 am

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

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

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Re: Canning substitutions

Post  camprn on 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.

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Re: Canning substitutions

Post  pattipan on 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.


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Re: Canning substitutions

Post  Megan on 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....

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Re: Canning substitutions

Post  Megan on 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.

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Re: Canning substitutions

Post  camprn on 9/18/2010, 8:10 pm

Are you supposed to chop the cranberries?

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Re: Canning substitutions

Post  Megan on 9/18/2010, 8:40 pm

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

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Re: Canning substitutions

Post  camprn on 9/18/2010, 9:30 pm

I know but I thought there may have been an omission. It looks like a tasty recipe. Let us know how it works?

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Re: Canning substitutions

Post  Megan on 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!

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Re: Canning substitutions

Post  middlemamma on 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.


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Re: Canning substitutions

Post  Megan on 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


Last edited by Megan on 9/18/2010, 10:51 pm; edited 3 times in total (Reason for editing : add photo)

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Re: Canning substitutions

Post  middlemamma on 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?

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Re: Canning substitutions

Post  Megan on 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: http://squarefoot.creatingforum.com/t5232-peter-piper-packed-a-peck-of-pickled-pineapple#43592]


Last edited by Megan on 2/14/2011, 6:55 pm; edited 1 time in total (Reason for editing : Add link to recipe and photo.)

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Re: Canning substitutions

Post  SFG in Chicago on 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.

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