Ball’s Pecan Praline Syrup (with extra notes for quadruple batch)
Ball’s Pecan Praline Syrup (with extra notes for quadruple batch)
by mckenner1122
10 Comments
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Warm-Exercise6880
Nice! Do you draw all of those by hand?
mckenner1122
Photo One: A woman’s hand holds an 8oz wide mouth jar filled with caramel-brown syrup with pecan pieces floating in it. A wooden cutting board lurks in the background with 11 more jars atop it.
Photo Two: The same twelve 8oz wide mouth jars on the wooden cutting board, as seen from the side. There is a mix of Azure Standard and Kerr jars, but all are wearing Ball lids with hand doodled labels.
Photo Three: Just the jars, in their box, packed up for the pantry. Most will be Christmas presents.
Photo Four: The recipe from Ball Complete, with a few scribbled notes. Quadrupling didn’t get me 16 jars, it got me 14. Also, 4c of pecan bits was 485g (or just over a pound).
Photo Five: A stainless steel pot is filled with foaming corn syrup and brown sugar at a boil and frothing like an angry dragon. In other words… “Why you need twice as much pot as you think you do.” (If you’re a candy maker, you know what I mean – more on this in the notes)
Photo Six: A tan countertop has the full ingredients for the 4x batch scattered about with notes and measuring tools. Clockwise from top left: A container of brown sugar with a metal 1/3 c measuring cup, a gallon jug of dark brown corn syrup, a bottle of vanilla, a measuring cup for water, a tsp for the vanilla, an XL glass measuring cup for the corn syrup, and a baggie filled with the pecan bits. This is how I am able to “can on lunch break” – I often set out all my “meeze” the night before with notes of what I need and measuring tools. More on this in the notes. Sharp eyes will notice the 8oz jars in the far left of the photo, washed and waiting to go into the canner to warm up.
ChemistryWhich
so when you say quadruple batch… my understanding from my preserver class is that we should never double + batches due to the risk of ratios getting thrown off and creating an unsafe environment in the jar. thus my understanding is that if I want to make 2 batches of something, I have to have each combo separately, I did this yesterday with salsa, two separate saucepans cooking concurrently and no blending of salsa in the jars, each batch separate. *also note, I discovered that each batch had a different consistency despite identical ingredients and process due to what I hypothesize was the shape of the saucepans differing.* can you tell me more about your thought process?
mckenner1122
**Notes:**
I love this recipe. Not only is it a **great gift for the holiday season** (literally everyone loves it) but it is AFFORDABLE, coming in at well under $2.00 per jar (excluding the cost of the jar and lid).
I prefer to make it in 4x mode, as that’s about a pound of pecans and a half gallon of syrup. If it actually made 16 jars, it would also be two layers of WM ha’pints in my presto. If you’ve never worked with corn syrup though, it will EXPAND when boiling! Please be careful! You want to use the biggest pot you can – sugar boils at WAY hotter than water and sticks to EVERYTHING.
This is my first year making this with native wild pecans rather than domesticated; they taste so rich and incredible. I had two jars fail to seal on me – I’m convinced it’s my ancestors telling me i needed to keep those for myself, haha! But really, I was trying to see just how fast I could get them done. Start to finish, I was able to knock these out in 55 minutes, but it was tight. If I was making a smaller batch, it would have been much less time, as each jar take me about 60 seconds to get out of the bath, empty the water, fill, adjust headspace, wipe, add the lid and ring, then replace in the pot.
Longjumping-Royal730
I made a bunch Walnut syrup a few weeks back and they turned out well! Have not tried them yet (don’t even like walnuts), but I also was thinking holiday gifts seemed like a good way to use then. I think that recipe uses light corn syrup as opposed to dark syrup that this recipe uses – no idea what either means. I’m sure my baker wife could explain the difference.
Also, holy smokes that is a big container of syrup! Is that from Sam’s or Costco?
RideThatBridge
Nice! TY for posting this. My sister and I want to try canning when I visit soon. This seems like one we could manage 🙂
iamcaptainunderpants
Is this pressure or water bath?
CrepuscularOpossum
Where did you get “wild” pecans??? Pecans are my favorite nut and I am very intrigued. I’m very happy with the nuts in order from Sunnyland Farms in GA every fall but they are 💰💰💰. I understand there are northern-adapted pecans – I’m in SWPA – and I do have space for big trees!
SpadesHeart
Is this a water bath recipe? I’m shocked that there’s so many that pop up with a fat content
10 Comments
Hi u/mckenner1122,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Nice! Do you draw all of those by hand?
Photo One: A woman’s hand holds an 8oz wide mouth jar filled with caramel-brown syrup with pecan pieces floating in it. A wooden cutting board lurks in the background with 11 more jars atop it.
Photo Two: The same twelve 8oz wide mouth jars on the wooden cutting board, as seen from the side. There is a mix of Azure Standard and Kerr jars, but all are wearing Ball lids with hand doodled labels.
Photo Three: Just the jars, in their box, packed up for the pantry. Most will be Christmas presents.
Photo Four: The recipe from Ball Complete, with a few scribbled notes. Quadrupling didn’t get me 16 jars, it got me 14. Also, 4c of pecan bits was 485g (or just over a pound).
Photo Five: A stainless steel pot is filled with foaming corn syrup and brown sugar at a boil and frothing like an angry dragon. In other words… “Why you need twice as much pot as you think you do.” (If you’re a candy maker, you know what I mean – more on this in the notes)
Photo Six: A tan countertop has the full ingredients for the 4x batch scattered about with notes and measuring tools. Clockwise from top left: A container of brown sugar with a metal 1/3 c measuring cup, a gallon jug of dark brown corn syrup, a bottle of vanilla, a measuring cup for water, a tsp for the vanilla, an XL glass measuring cup for the corn syrup, and a baggie filled with the pecan bits. This is how I am able to “can on lunch break” – I often set out all my “meeze” the night before with notes of what I need and measuring tools. More on this in the notes. Sharp eyes will notice the 8oz jars in the far left of the photo, washed and waiting to go into the canner to warm up.
so when you say quadruple batch… my understanding from my preserver class is that we should never double + batches due to the risk of ratios getting thrown off and creating an unsafe environment in the jar. thus my understanding is that if I want to make 2 batches of something, I have to have each combo separately, I did this yesterday with salsa, two separate saucepans cooking concurrently and no blending of salsa in the jars, each batch separate. *also note, I discovered that each batch had a different consistency despite identical ingredients and process due to what I hypothesize was the shape of the saucepans differing.* can you tell me more about your thought process?
**Notes:**
I love this recipe. Not only is it a **great gift for the holiday season** (literally everyone loves it) but it is AFFORDABLE, coming in at well under $2.00 per jar (excluding the cost of the jar and lid).
I prefer to make it in 4x mode, as that’s about a pound of pecans and a half gallon of syrup. If it actually made 16 jars, it would also be two layers of WM ha’pints in my presto. If you’ve never worked with corn syrup though, it will EXPAND when boiling! Please be careful! You want to use the biggest pot you can – sugar boils at WAY hotter than water and sticks to EVERYTHING.
This is my first year making this with native wild pecans rather than domesticated; they taste so rich and incredible. I had two jars fail to seal on me – I’m convinced it’s my ancestors telling me i needed to keep those for myself, haha! But really, I was trying to see just how fast I could get them done. Start to finish, I was able to knock these out in 55 minutes, but it was tight. If I was making a smaller batch, it would have been much less time, as each jar take me about 60 seconds to get out of the bath, empty the water, fill, adjust headspace, wipe, add the lid and ring, then replace in the pot.
I made a bunch Walnut syrup a few weeks back and they turned out well! Have not tried them yet (don’t even like walnuts), but I also was thinking holiday gifts seemed like a good way to use then. I think that recipe uses light corn syrup as opposed to dark syrup that this recipe uses – no idea what either means. I’m sure my baker wife could explain the difference.
Also, holy smokes that is a big container of syrup! Is that from Sam’s or Costco?
Nice! TY for posting this. My sister and I want to try canning when I visit soon. This seems like one we could manage 🙂
Is this pressure or water bath?
Where did you get “wild” pecans??? Pecans are my favorite nut and I am very intrigued. I’m very happy with the nuts in order from Sunnyland Farms in GA every fall but they are 💰💰💰. I understand there are northern-adapted pecans – I’m in SWPA – and I do have space for big trees!
Is this a water bath recipe? I’m shocked that there’s so many that pop up with a fat content