Are these safe to water-bath can?

What do those of you who really know your stuff about canning think about water-bath canning these two recipes?


Diana B
  • Posted by: Diana B
  • November 19, 2013


Susanne J. November 21, 2013
I know the book I just recommended is by Georgia U but the technical tips are good. Also. I like the tips in "Saving the Seasons" by Mary Clemens Meyer and "Putting Food By". Good luck!
Susanne J. November 21, 2013
You can also look up FDA food preserving guidelines online. I also recommend the book"So Easy To Preserve".
Diana B. November 20, 2013
Yes, good thing we have Mrs Wheelbarrow, Kevin West and many others to keep us from replicating what Smucker's does!
Donna M. November 20, 2013
I agree that their recipes aren't terribly exciting - sort of the Ball Blue Book of the web!
Diana B. November 20, 2013
Thanks to both of you; I was suspicious about the chutney for canning to begin with. I love the U Georgia site, too, but their recipes are so boring... ;)
Donna M. November 20, 2013
I'm not a food safety expert by any means, but personally I wouldn't hesitate to BWB the cranberry/blueberry sauce (sounds awesome, by the way, and I'm going to make it for Thanksgiving!). The cranberry/mango recipe is a little more problematic to me, because mango is a low acid fruit and, despite the fact that the writer calls it chutney, there's no vinegar in it. Do the cranberries add enough acidity to make it safe? Maybe, but no way to really know for sure, so I probably wouldn't BWB that one. Here's a great website for all sorts of canning questions:
hardlikearmour November 19, 2013
It seems like there's enough sugar and acid in them, but I'd message mrswheelbarrow to find out for sure.
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