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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Does "Don't Double Recipes!" apply to no-pectin ja
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    Does "Don't Double Recipes!" apply to no-pectin ja

    3KillerBs
    Mon Sep 24, 2012 2:28 pm
    Food.com Groupie
    I'm looking at a recipe that calls for only 2qts of grapes and thinking of how many little batches I'd need to make just to fill the canner much less to process a significant portion of the 53lbs of grapes (probably process 40 or so, eat 10-15lbs fresh).

    Does the ban on doubling apply to no-pectin recipes too or just to the add a box of pectin recipes?
    3KillerBs
    Tue Sep 25, 2012 11:27 am
    Food.com Groupie
    It turns out that the muscadine jam recipe that makes the smallest batch is the tastiest. Its only 2 qts of grapes (weighed in at 2.5lbs), and makes only 6, 1/2 pint jars.

    Another recipe that wasn't as tasty uses exactly twice as many grapes, 5lbs, and the same amount of sugar in proportion. It made 11, successfully jellied jars. So I'm going to go ahead and double the tastier one. I'm sure it will prolong the cooking time, but it should save time on prepping since I won't have to wash everything twice while making multiple batches.

    It turns out that my DH finds the sight of a canning wife romantic and is filled with great contentment by the sight of the rows of jars so he isn't cringing too much over the electric used to keep the canner boiling all day and to run the dishwasher over and over and over to heat jars.
    3KillerBs
    Tue Sep 25, 2012 10:44 pm
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    It worked very nicely.
    Krislady
    Wed Sep 26, 2012 6:20 am
    Forum Host
    Do you ever feel like you're talking to yourself? icon_wink.gif

    I wouldn't think the not-doubling rule would apply to non-pectin preserves, though I couldn't say for sure. The few times I've done any, I haven't really used a recipe; it's been more a ratio thing - "about" a cup of sugar to a pound of fruit, depending on sweetness of the fruit and desired sweetness of the preserves.

    Of course, I've only done micro-batches because I'm still trying to get the hang of it!
    3KillerBs
    Wed Sep 26, 2012 7:07 am
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    I was sitting there working out the fruit to sugar ratios for every jam recipe I had when I picked up the one that was exactly twice the too-small one.

    It took a lot longer to cook, but not as long as making a small batch, washing everything, and making another small batch.
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