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This month's notes: October 2008: Summer crops like tomatoes, figs and raspberries are going strong. Apples are here! Check out the corn mazes, pumpkin patches and hayrides! Find an apple festival, tomato festival, corn festival, peach festival or other festivals near you! Organic farms are still not common, but any that are, have the word ORGANIC by their name! Check out my easy canning instructions/recipes, canning equipment guide - and if you have tomatoes coming out your ears, see the tomatoes canning page! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals
Please tell the farms you found them here - and ask them to update their information!!!

How to Use Honey in Place of Sugar in Home Canning, Cooking, Making Jams, Jellies and Baking

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.

Background: Differences and Considerations Between Honey and Cane Sugar

  1. Honey adds moisture that table sugar does not have.
  2. Honey is much more dense (weighs more per cup)
  3. Honey adds its own flavor to the finished product
  4. Honey adds acid to a recipe,
  5. And honey can cause baked foods to brown more quickly.

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 1.1 kg). 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

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

General recommendations:

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!

Baking (pies, cakes, cookies, etc.)

  • Use 3/4 cup of honey replaces one cup of sugar. Reduce other liquids by one-half cup for each cup of honey you add to the recipe. Lower the oven temp about 25 degrees F to prevent over-browning

Canning (jams, jellies, preserves, chutney's, fruit, etc.) and cooking

  • To use honey in place of sugar, use 7/8 cup for every cup of sugar, and don't change the other liquids. According to food labs, honey may be substituted effectively for up to half the sugar called for in a canning syrup recipe.

Substituting other sweeteners

  • Molasses: To substitute molasses for honey, use exactly the same amount. The resulting flavor and color will be a but darker and heavier. The reverse is true if you swap honey for molasses.
  • Corn Syrup: To substitute honey for corn syrup, use exactly the same amount, but reduce any other sweet ingredients, since honey has more sweetening power than corn syrup.
  • Brown Sugar (Demerara sugar or dark brown sugar): Follow the equation for plain table sugar under General Recommendations, but also substitute molasses for a portion of the honey to retain the expected flavour (brown sugar is just white sugar where the molasses have not been completely removed by refining). Brown sugar, on the other hand, attracts moisture, so it will keep baked goods from drying out so quickly. Also, brown sugar has some molasses in it, which adds moisture, and certainly changes the taste.
  • Raw Sugar (Soft Brown Sugar): Basically, it is similar to dark brown sugar, but has much smaller crystals and a higher portion of retained molasses, so use about 20% more raw sugar than dark brown or plain white sugar.

Plain water

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 in those cases, it won't affect the preservative proprieties, BUT, it may taste awful!  I'll point out when it can be done and how much it appears to affect taste.

Home Canning Kits

Features:


* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning.
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection.

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!

Average Customer Review: 5.0 out of 5 stars
Usually ships in 1-2 business days

Deluxe Food Strainer & Sauce Maker

D220-DLXpadRetail: $89.95padOur price: $69.00pad

Availability: Usually ships the next business day.

Click here for more information, other strainers and supplies or to order!

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

 

   

     Salsa Tomato Mix

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!

Can't find the equipment?  We ship to all 50 states!

This page was updated on 10-Oct-2008


Remember to ALWAYS call the farm or orchard BEFORE you go - weather, heavy picking and business conditions can always affect their hours and crops!

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