Maybe a dumb question but are the weights for these recipes before peeling or after?
by mcculljp
4 Comments
AutoModerator
Hi u/mcculljp, For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*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.*
michaelyup
That’s the weight before peeling and coring.
timespassing_
You buy the weight in the recipe. When you get to ‘measure 2 quarts of pulp’ that’s when it starts to matter.
But with fruit butters, I measure the pulp and scale the recipe to the amount of fruit I have. So if you have 2.5 quarts, make 5/4ths the recipe.
iolitess
Note that it calls out 12 to 16 medium.
Let’s say it actually takes you 30 small apples to get to 4 pounds. You probably aren’t going to be able to measure 2 quarts with that because you will lose more to skins and cores. If you have less, you’ll need to scale your recipe down.
4 Comments
Hi u/mcculljp,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*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.*
That’s the weight before peeling and coring.
You buy the weight in the recipe. When you get to ‘measure 2 quarts of pulp’ that’s when it starts to matter.
But with fruit butters, I measure the pulp and scale the recipe to the amount of fruit I have. So if you have 2.5 quarts, make 5/4ths the recipe.
Note that it calls out 12 to 16 medium.
Let’s say it actually takes you 30 small apples to get to 4 pounds. You probably aren’t going to be able to measure 2 quarts with that because you will lose more to skins and cores. If you have less, you’ll need to scale your recipe down.