[Sca-cooks] Back to Thanksgiving for a minute

[Sandra J. Kisner]

Food in Jars blog is actually about this very subject (for some reason the pictures didn't come up for me):

http://www.foodinjars.com/2011/11/home-canned-cranberry-sauce-made-in-a-tin-can-mold/

Sandra

-----Original Message-----
From: sca-cooks-bounces+sjk3=cornell.edu at lists.ansteorra.org [mailto:sca-cooks-bounces+sjk3=cornell.edu at lists.ansteorra.org] On Behalf Of Johnna Holloway
Sent: Tuesday, November 22, 2011 12:41 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Back to Thanksgiving for a minute

But unless it's a jelly, it wouldn't set up with the ridges was my thought.
Thanks to Google, you can actually search cranberry jelly and ridges and discover how to articles like http://www.foodinjars.com/2011/11/home-canned-cranberry-sauce-made-in-a-tin-can-mold/

Johnnae

On Nov 22, 2011, at 11:22 AM, Susan Lin wrote:

> So here's my thought for all the cranberry sauce in a can people.
> What if you kept an empty can and the next year made your own sauce 
> and put it in the can so that it would still have the can ridges?  
> Would that fly?
> Could you get away with it?
> I'm making my sauce right now - whole cranberries with a bit of 
> crystallized ginger.
>
> Shoshanah
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