My husband was saying, not long ago, that he enjoyed sundaes with wet walnuts and pineapple topping... the wheels in my brain began turning... hmmm... I could can some... I have walnuts in the freezer left from last Christmas... wonder how one would go about doing that... Google to the rescue... I found lots of recipes and came up with my own version...
Here's what I did...
First I rough chopped my walnuts and toasted them a few minutes in the oven to bring out their aromatic, walnutty flavor.
Then I started making my syrup...
I mixed...
8 cups brown sugar
2/3 cup corn starch (for you non-rebel, non-rule-breakers out there, you can use clear-jel... I used corn starch because I HAD corn starch and it doesn't pose a danger, just has a chance of breaking down and "unthickening" whatever you have thickened... I've used it for years without break down, so I took a chance... use at your own risk and don't say I didn't warn you!)
3 tsp. vanilla extract (several recipes I read called for maple extract, I prefer vanilla and also I HAD vanilla on hand so I went with vanilla)
6 cups cold water
Whisk together and bring to a boil. Boil gently for about 10 minutes... until syrup thickens nicely.
Meanwhile, I prepared my pint canning jars by boiling them in a pan of water set on two stove eyes; and sterilized my lids by simmering them in hot water, keeping everything hot until I was ready to use them.
I divided my walnuts evenly among the ten pint jars.
When the syrup was nice and thick, I ladled it over the walnuts, leaving an inch headspace.
I removed any air bubbles by running my plastic tool (or a butter knife) between the walnuts and the inside of the jar. I wiped the jar rims and tightened the lids on to fingertip tightness.
I then processed my jars in a boiling water bath (ensuring the jars were covered with water) for 10 minutes.
After processing, I removed the jars from the canner with my jar lifter and set them on a folded dish towel to cool... and to listen for the PING of each successfully sealed jar.
Ice cream sundae here we come!!!!
For a printable copy of this recipe, click here
Do you think this would work with pecans? I like walnuts, but I LOVE pecans. patticake1@juno.com
ReplyDeleteSure it would work with pecans... go for it! ~~Granny
DeleteThis looks amazing. Found you via pinterest and super excited to test this out! Thank you
ReplyDeleteOh boy--Anonymous who just found your site and reading all your recipes--can't wait to makes these. You know--living in NJ we had these all the time. Smuckers even makes them. When we moved to CA no one heard of them. The stores did not even carry Smuckers; we asked several people (other customers) & customer service people at stores. Several stores said it was not even on their list as possible items to order.
ReplyDeleteOne question--How many cups/pounds of walnuts did you use?
Seems like I used about 5-6 pounds of walnuts. ~~Granny
Deletehi granny ,i love this recipe but i have to ask you a question about the canning part of this. walnuts are low acid in canning ,how did you can this with a water bath canner?
ReplyDeleteis it because the syrup that is the preservative or is it because the the canning process itself?
i read a few books and they all say "pressure can low acid foods"
how did you get away with this??
PLUS -do you have any chocolate sauce or syrup recipes?
with much love and a little bit of jealousy (LOL)
androshi
I apparently need to study your website for other magnificent recipes. Thank you.
ReplyDelete