"Vinegar ...change the consistency"...
It would also change the flavor drastically. If you were worried, you would use citric acid not vinegar.

"This recipe doesn't have enough acid to make it safe for canning with the boiling water method"
I disagree. Should someone offer you a case of cranberries, take them and can it. Use the orange juice which will help to stabilize the color because of the ascorbic acid content, and can away. The cranberries are low on the ph scale and the sugar and dried spices in the balance of the mixture are not relevant in lowering ph.
It is in essence, CRANBERRY JAM and should be BWB for 10 minutes.
Jim in So. Calif.

You haven't documented the source of the recipe or the source of the information about the acidity, so there's no way to assess reliability. Who decided it isn't acid enough?

Personally, I doubt there's a problem with canning it, though of course refrigeration or freezing are fine options, and given the small batch size, more appropriate.

Cranberries are highly acid (about 2.5 pH), roughly equivalent to lemons. While the maple syrup is lower acid (at 5.1 pH it's below the line for boiling water bath), there isn't that much there in proportion to the fruit.

I don't have a definitive answer on canning and I'm not recommending anyone do it, just sharing the thought.

Carol

goodness, wny ever whould this not be acidic enough to can? It's just cranberries --- a very acidic fruit --- and orange juice, three kinds of sugar. Contents of pretty much every totally BWB-safe jam.

It does sound lovely --- thanks for sharing, moogies!

Z

Sounds wonderful to me! I'm printing out the recipe, and think it would be perfect with some homemade pumpkin bread, or banana bread.

Even if you were going to refrigerate it, you could still put it in the little 4 oz jars, and give as gifts.

I can't wait to try it. Thanks for the recipe!

Bonnie

I have a question about the "bag of fresh cranberries". Is this a 12 ounce bag? I bought a huge bag at Costco and made the cranberry mustard but I have half that bag left. I'd love to use the other half of the bag to make this but want to make sure I get the correct amount of cranberries.

Yes - that would be a 12-oz bag. I'm making up a big batch this morning, myself.

The note about it not having enough acid was from Andrea Meyers' site and the recipe was from Cooking Light, October, 1997. She did say that, using the juice of one orange juice, it would be acidic enough. Her originally posted recipe called for water in the ingredients, not orange juice - but I used orange juice for the flavor.

For me (as an occasional canner), I didn't think it was worth the risk -- especially since I was also giving this as gifts. (Nothing like giving the gift of butulism to ruin your social life.) Since we tend to eat about half a jar at a time anyway, it doesn't take up room in the fridge for very long. ;-)

It's good to know that you experienced canners think this would be perfectly safe with orange juice and BWB for 10 minutes. I'm adding those notes to my recipe. Thank you!

As a matter of courtesy, if you know the source of a recipe posted, please give credit to that source.
If you had referenced the source with the comment included in cooking light, the whole issue would have been a none issue as it was already answered.
You also don't give anyone botulism from gifting jars of jam. It just will not happen. Molds and spoilage yes, but not botulism. Save that for the green beans, carrots, and salmon (and the other list of non acid foods). As pointed out in another post, cranberries have a ph in the 2 range and are a highly acidic fruit.
Have a great Christmas! Give your gifts and stop worrying. I would not mention the botulism conversation with the recipients of your jam however - anyone smart would drop it straight into the trash as soon as you leave their house.
Jim in So. Calif.

Jim - Good grief. The botulism comment was made in jest.

I wasn't worried about the safety of my gifts and can't imagine that anyone would ever mention any "botulism conversation" with any recipient - what an inane comment.

Regarding the unwritten rules of conduct for posting recipes, there are other, less condescending ways of requesting sources.

This recipe was never an issue for me. I just thought I'd post something that I thought was delicious. I regret having done so and will not make that mistake again.

Moogies,

Thanks for posting that recipe. Sounds delicious, suitable for canning or not ;-)

Moogies, please don't let one person's comment keep you from sharing a great recipe! I am thankful that you posted it, and hope that you will continue to do so. Some of my favorite recipes have come from generous posters like yourself!

Bonnie

Moogies, I think the recipe sounds delicious and am glad you posted it.

However, I don't think it's out of line to expect attribution of sources. That's been the standard for a long, long time, well before the internet was around. To copy without attribution is plagiarism.

On a canning forum it's significant because the concern here is food safety and obviously the credibility of the source is critical.

This is not a criticism of Moogies. I hope you continue to post and continue to share recipes.

It's a learning experience, not a "sin."

Carol

Bonnie and Malna, I appreciate your positive comments - it is a delicious recipe and one that I hoped others would enjoy.

I do, however, respectfully disagree with the stated definition of plagiarism. "Copying without attribution" is not plagiarism.

Plagiarism is passing off someone else's ideas or works as one's own - and is a very serious allegation. I never said this was my recipe. I just said that "I tried this recipe" and that it was a good way to take advantage of cheap prices on cranberries now.

I've received a lot of great recipes from many friends and relatives (both before and after internet) and have never once had anyone document their "source". And I certainly never accused any of them of plagiarism. I was just grateful that they would share their love of good food with me.

While I strongly agree that food safety is certainly significant on a canning forum - I never tried to pass off an unsafe recipe as being safe. In fact, I went the other extreme by including the posted cautions regarding canning, which several others disagreed with - and I was fine with that.

I wish you all well. But I think I will confine myself to other forums that are not so quick to criticize or judge.

And yes, this was definitely a learning experience.

Moogies,
You may wander off to another forum where you can just post anything and it goes without questions. You however altered the information you were reading in a magazine or website by omission : ... "This recipe doesnt have enough acid to make it safe for canning with the boiling water method. You could add vinegar, but it will change the consistency and would need to be cooked longer to reach the buttery stage..." without telling us that you were wandering off into speculation and not what you were reading before you. We are all smart enough to know that no one with any experience would add vinegar to a jam - it would be called a chutney or something else. It seemed more like a "game" that you were playing by sending out some good info followed by some real inexperience or naivete. We however have no problem with these qualities if one is actually seeking or sharing helpful information.
I suppose what we most enjoy on this forum is legitimate questions or suggestions that have to do with food preservation. We also love recipes that have to do with food preservation, particularly ones that we have not seen or have already been posted.
I am, and many of us are, are just courteous enough to always give credit to those who have spent the time to make up and test recipes. For those blogs that are dedicated to recipes, they are adamant they are credited with all recipes that they have created. Oh yes, are we all going to get sued, no I don't think so. But, it is a correct and moral thing to do? I think not.
There is a gal on this Forum called ANNIE. I make Annie's Salsa from her recipe. She spent endless hours adjusting this recipe until she got the taste just where she wanted it. She then went to her local State University Extension and got their blessing. We all love it and make it.
Now when I make salsa, do I call it Jim's Salsa because I made it? No. Do I think Annie would ever find out that I called her salsa Jim's Salsa? No. I tell everyone who asks who Annie is to the best of my limited knowledge - and people ask me. If I share with them her recipe, it goes under the name of Annie's Salsa. In the recipe you provided, someone wrote that recipe for the magazine - I see no reason why they should not continue to receive credit for the recipe.
With respect to the botulism comment, this is a typed forum. If it were conversation, I probably could have told that you were kidding. You say YOU knew YOU were kidding with that comment. Not too many of us here "Ha-Ha" over botulism. I could not tell by your typed word how sophisticated you were except to note that you thought adding vinegar to jam would be a good idea - you came off pretty unsophisticated and I just wanted to allay your fears, not offend you. Other people are also going to read your comments and I would not want any really new jam maker to think that adding vinegar to jam would be a process to emulate. Unfortunately, many reading internet forums,if unsophisticated, believe what they read. I just had to correct that assumption on botulism. I would do the same thing if you posted a recipe on BWB for chicken or beef. I, or hopefully someone else, would have corrected your entry (and you) and the information you were sharing.
There are however lots of unsophisticated forums out there for you to find yourself at home if that is your goal.
Jim in So. Calif.

I am sorry, but you don't need to claim something is yours to be guilty of plagiarism. You only need to post something without attributing the source. In doing so, you have failed to credit the "owner" of the information.

To say that you must "claim" something as yours or it's not plagiarism is the narrowest definition; it doesn't allow for the fact that it is less than honest to offer a recipe or information without giving due credit to the originator(s).

The broader definition of Plagiarism (from Princeton) is "take without referencing from someone else's writing or speech. . ."

What merit is there in copying information from other sources without bothering to attribute it? How is that defensible? If "Cooking Light" has created a recipe, should not their work be acknowledged? And if the author of a blog in response to a question has indicated the recipe lacks sufficient acidity (whether accurate or not) should not her answer be credited?

The fact that you (Moogies) have received a lot of recipes from others without attribution doesn't mean it's right. It only means it's common practice. But common practice is not a sound measure of what's best and most ethical.

The best practice is always to offer the source if it's known. In this case you knew the source (a blog) and the originator of the recipe (which the blog provided). If the source isn't known or if the recipe or other information is so generally available no one source can be credited, then of course it can't be provided and that's understandable.

Carol

moogies,

Jim keeps saying "we" like he speaks for everyone on the forum; all I can say is I've been on this forum for 6 years and he doesn't speak for me. Seems to me, in fact, kind of ironic to lecture on attribution while claiming to speak for a whole group that you don't in fact represent. There's a sense of community that comes with participating in discussions with many of the same people over years, and I would guess that "we" stems from feeling connected to this forum in that way and isn't meant to be presumptuous, but boy I did find it so.

I am, however, also a big advocate of attribution --- I'm an editor by trade --- and I urge everyone to say where they got recipes and other info; as soon as you were asked about it, you DID give that attribution, and I was grateful! Lots of people, on this forum as well as others, never do. Including lots of reuglar posters. So, from me, I say thanks for that, and for the recipe.

I'm not sure why this pleasant little recipe, with perhaps an overly cautious comment about its cannability, has turned to such a grouchy thread. Just wanted to say that I'm glad to have your post and your comments.

Z

I made this yesterday and it is delicious. When I make it the next time I will increase the honey and brown sugar as I'd like to tone the tartness down a bit. I plan on making a double batch and canning it. It's too late for Christmas baskets but I'll definitely make it in time for Christmas next year.

All I had was Grade A maple syrup and will look for Grade B which was suggested. I also was hesitant to add more maple flavoring as I didn't want to get it too strong. I'll be a little braver next time.

Thanks for sharing the recipe and thanks to all who approved it for BWB processing!

Merry Christmas/Happy Holidays to everyone.

Zabbie,
Sorry I said we. You are right, Jim speaks for Jim. There are no rules here and there are no agreed upon standards of conduct.
Change one tiny factor in a recipe. Then, you can call it your own. In the above recipe, add one tsp. of grated orange zest and it becomes "Jim's Maple Cranberry Butter." Cooking Light never had anything to do with it. Tweek it just a tiny little bit and take your own credit. No one is realistically going to take any action against you anyway.
Enjoy Jim's Maple Cranberry Butter recipe created just for you and have a great Christmas. Publish your own creative recipes on your own blog. Remember, almost the same recipe is not the same recipe. If someone presses you, just say "What a coincidence"! I mean lots of folk have used a mixture of cranberry, orange, sugar, and maple syrup to make lots of their own recipes.
Jim in So. Calif.

Hello All - I have been a silent member for 3 years now, after a wonderful woman at the local farmer's market gave me a few recipes (Garlic Tomato Soup and Annie's Salsa). The site has been a wonderful source of information and it is amazing how you can feel you know some of the members who post. Merry Christmas/Happy Holidays to all. Peace on earth....and on this forum! Amy

Would reconstituted OJ work alright for this? I am assuming it would be fine but just want the reassurance. Thanks.

Amy, lovely to hear from a lurker.

Nice to "meet" you. Have a very happy new year, and happy canning....

Zabby

Boy, I go away for a couple of days and look what happens...
Moogies, when I first started on these forums, oh, about 10 years ago or so, I copied recipes and didn't think to make a note as to where they came from. Then I spent a lot of time apologizing and explaining that the recipe came from the forum, but I didn't know who. I am now pretty diligent about attributing the source, but I had to learn to do that.

The recipe sounds yummy and I have a bag of cranberries. However, I'm canned out today, I did Habanero Gold, Readinglady's Old Fashioned Pear Preserves and 4 quarts of apple juice, 5 half pints of apple butter. The juice was way too much work. Maybe later this week, thanks for the recipe.

Amy, welcome to the forum. It's been kind of crabby here lately, but we're usually very pleasant.

Annie

Didn't mean to ignore your question, kandm. Sorry 'bout that.

Yes, reconstituted orange juice is fine to use.

Zabby, thanks for doing such a beautiful job of saying what you did!

Moogies, I second what she said. Your post was most welcome so please come back.

Beth

Am I the only one that still remembers the "Greatest Hits for Leesa" thread??? This recipe sounds like it would be a nice addition. Come on guys - I condensed the entire thread this summer down to just the recipes to give us more room for recipes. Canning or cooking - I love the recipes in that thread. Let's remember to add to it :-)

Zabby and Annie - Thanks for the welcome! Being a "lurker" is actually quite fun. Thank you to all who post on the site, you give out great information and discussions. I have canned for about 20 years, but just some basics until the last couple. My Mom used to be the real canner. Unfortunately Mom had alzheimers the last few years and passed last year. I was looking for information and recipes on canning questions since she could not longer tell me how she did it. This site has been great! Anything I have searched for I have found the information...somewhere in a thread. Thanks to all who post!

Amy, I hope you stick around, the real canning starts in, oh, about May!

Lots of traffic and recipes then.

Annie

Hi Annie - I will definately stick around. It is fun to learn and read what everyone has to offer. Even when tempers flare...the discussions are informative!

Have to say...I LOVE your salsa. Tried it this year and I should have paid more attention to all who posted saying to make alot! I only have about 4 jars left!

gardenamy, looking forward to hearing of your further adventures in canning!

Beth, love your username! I am a dirtgirl myself --- love messing with soil. My DH often accuses me of gardening and canning just as an excuse to compost.

And, Jim, I think a little orange zest sounds like a fine addition! Jim's Maple Cranberry butter, here we come.... (Though, legally, you may be interested to know, anyone can make any recipe and call it what they like, other than using someone's registered trademark or protected brand name; copyright laws cover a creative work's "fixed form" --- the words used to describe a recipe, but not the INFORMATION of how to make it. And patents protect certain PROCESSES if they've been registered. But people have been freely exchanging combos of ingredients and cooking techniques ever since Cave Lady A saw Cave Lady B stick her mastodon leg over the fire for a while before eating it and thought, "Darn, that smells better that way ! I'll have to try that." ;-) )

Z