- Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes)
- 21-1/2 qt. enamel water bath canner
- Funnel, jar lifter, lid lifter, bubble freer spatula
- Ball Blue Book
Looking for How to Substitute Honey For Sugar in Home Canning and Cooking in 2018? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.
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There are no hard and fast rules to substituting honey and sugar in recipes, but this page should help you quickly decide how much you will want to use in your particular recipe, instead of table or cane sugar. In general, substituting honey for sugar seems to be a matter of taste. Some people use it cup for cup, others prefer 1/2 cup - 2/3 cup of honey per cup of white sugar. Reduce the amount of other liquids by 1/4 cup for every cup of honey used. Lower the oven temp about 25 degrees F to prevent over-browning and add 1/4 teaspoon of baking soda for each cup of honey to your batter. (Honey is naturally acidic and the baking soda tempers it.)
If you are diabetic, keep in mind that honey does not reduce the calorie or carbohydrate content of the sugar syrup, and thus is not acceptable sugar replacements for people on diabetic diets.
You may also be interested in our page about substituting Agave nectar for sugar.
Moisture: If you just swap honey for sugar the finished product would likely be rather soggy and sticky. But, if we examine the rest of the ingredients in a recipe, we can determine which items will absorb some of the water in the honey and increase those to compensate. Or we can take the opposite approach and reduce some liquid from the recipe.
Density: A cup of granulated sugar weighs 8 ounces (1/2 lb or 1/4 kg; 250 grams). A cup of honey weighs 12 ounces (3/4 lb or 340 grams). So if you were to substitute honey in a recipe that calls for brown sugar, you'd be adding twice the amount of food. A cup of brown sugar weighs only 6. But a cup of maple syrup weighs 11 ounces and it slightly less sweet than honey; so you should use about 10% less honey than maple syrup.
Flavor: Honey has its own unique flavor. General it is a light and pleasing flavor, but if it conflicts with the desired taste of your recipe, there's not much you can do about it. However, most people seem to like the flavor that honey adds!
Acidity: Since honey adds acid to a recipe, if the recipe is sensitive to that you would have to neutralize with the addition of a pinch of baking soda. Adding 1/8 teaspoon of baking soda per cup of honey is advised in baking, but since most canning recipes prefer acidity, no action is needed if you are using honey in place of sugar in canning.
Faster Browning: Lower the oven temp about 25 degrees F to prevent over-browning
These are general recommendations and since the type, quality and properties of the other ingredients affects how the sweetener acts, you may have to do some trial and error to get the exact substitution for the results you want. But these rations should work and be tasty!
Substituting plain water for the sugar syrup reduces the calorie content of canned fruit by approximately 205, 280 or 375 calories per pint, assuming 2/3 cup of thin, medium or thick syrup, respectively, is replaced with water. In many cases you can use water instead of sugar or other sweetener, because sugar rarely is used for preservative proprieties... BUT, the products may taste awful with no sweetness! I'll point out (in the recipes on other pages) when it can be done and how much it appears to affect taste.
Home Canning Kits
This is the same type of standard canner that my grandmother used
to make everything from peaches to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need: the
canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids!
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Deluxe Food Strainer & Sauce Maker
With the Deluxe Food Strainer/Sauce Maker, you can make creamy peach sauce and smooth tomato sauce without having to peel and core! This multi-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/peach screen with easy twist on design and instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/peach Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note