Canning with Honey

Here are a bunch of links and things that I found online. Feel free to add any more info that you've found! -- DalilaS - 21 Mar 2007

Excerpt from Bee Maid

http://www.beemaid.com/BeeMaid/HoneyHint_canning.htm
Preserving fruit and canning with honey
Honey may be used as a substitute for sugar when preserving fruit. The fruit is packed in jars with the prepared honey syrup and processed by the Cold Pack method in a boiling water bath.

• For a light syrup stir 1 1/2 cups honey into 4 cups of boiling water.
• For medium syrup stir 2 cups honey into 4 cups of boiling water.

Using honey in home canning, freezing or in preparing jams and jellies can add a distinctive flavour to the foods you prepare.

• Use a mild flavoured honey. Bee Maid is perfect, as stronger flavoured honey will overpower the taste of fruit.
• Use a large canning kettle for jams and jellies because honey foams up when heated and may overflow a small kettle.
• When adding honey to boiling water, remove from heat, stir in honey, mix well and then pour syrup over fruit.
• Honey will prevent darkening of light coloured fruit so the addition of ascorbic acid to prevent discolouration is not necessary.
• When substituting honey for sugar, replace 1 cup of sugar with 3/4 cup honey.

Honey Substitution Formula http://www.beemaid.com/BeeMaid/HoneyHint_substitution.htm
1 cup honey = 1 cup sugar but decrease the liquid in the recipe by 1/4 cup for each cup of honey added. Lower the oven temperature 25 degrees when baking foods in which honey has been substituted for sugar. In baked goods add 1/2 teaspoon of baking soda for every cup of honey used.

Excerpt from Brockville Farmer's Market

http://www.brockvillefarmersmarket.ca/honeyrecipes.htm
Honey may be substituted for sugar in most jam and jelly recipes. If a recipe calls for four cups of sugar, use two cups of honey. Cook the jam or jelly slightly longer than the time stated in recipe using sugar. When honey is used, always use a commercial liquid or powdered pectin.
The consistency of the jam or jelly will be somewhat softer.

Links from Bernardin

All about Canning from Bernardin: http://www.homecanning.com/can/ALBasics.asp
All FAQ: http://www.homecanning.com/can/ALFaqPOP.asp
Canning FAQ: http://www.homecanning.com/can/ALFaqPOP.asp?mode=Tell%20Me%20More&category=Canning%20Questions
Recipe FAQ: http://www.homecanning.com/can/ALFaqPOP.asp?mode=Tell%20Me%20More&category=Recipe%20Questions

Links from Miss Vickie

Canning from Miss Vickie: http://missvickie.com/canning/canning-frame.html
and canning FAQ: http://missvickie.com/canning/Whylidsdont.htm