I'm posting just so that you know that I haven't poisoned everyone - yet
The plums did indeed give up loads of their own juice, almost enough to cover them. Haven't tasted them yet. As someone said, if you go wrong bottling fruit the worst that happens is that you get drunk whereas a mistake with veg means that you get dead!!!
I'll let you know - hoping to get a moment to do a roast with a crumble this weekend (life's busy right now home-schooling 2 and having a now mobile 9 month old!)
paul wheaton wrote:My understanding is that the value of sugar is to have it be the preservative AFTER the jar is opened. So if you use no sugar, then you want to use it up right away. Smaller jars might be wise......
If you were to can with, say, super sweet apple juice concentrate - then it would seem you have plenty of sugar - so it has all of the preserving effect of canning with sugar. But it is hard to measure how much preserving effect you might have........
if you go wrong bottling fruit the worst that happens is that you get drunk whereas a mistake with veg means that you get dead!!!
There are definitely many borderline fruits that would require additional acid or pressure canning to be safe.
Figs are the first one of these that come to mind. Also melon.
Leah Sattler wrote:
it isn't about pectin (pectin is to thicken things) but about acid.
bunkie weir wrote:i use a tablespoon or two of Balsamic Vinegar when canning my tomatoes. adds nice flavor as well as taking care of the acidity factor.