organic cane sugar for canning?
Can I use organic cane sugar when I make fruit preserves in the same way I've used regular plain sugar in the past?
I'm assuming I can - I suppose for generations people used cane sugar that wasn't refined - but didn't know if there are any modifications I need to make.
I don't know why you choose organic ingredients; I assume it's a health issue. Without taking a stand on the value of organic ingredients in cooking, I do believe it is important for those who use organic ingredients to realize that "organic" is not everything it is sometimes claimed to be. Although there are certain controls on the whether or not a grower, manufacturer or marketing firm can use the term "organic" in connection with their products, most regulations controlling that industry do allow for the use of some chemical fertilizers and pesticides in the growing and processing of foods. The restrictions are applied differently, and vary quite a lot, depending on the region in which the foods are produced or processed. For that reason, be careful not to find yourself drawn into the innocent belief that "organic" products are necessarily more healthful than others.
Your organic sugar should work just fine in your canning adventure.
Organic is not the same as not-refined. The least processed form of sugar comes in hard, dark brown blocks or cones, and has a strong molasses taste. I'm not sure that stuff was ever used in canning.
If your organic sugar is granular, and white (maybe a bit off white), then it has been refined, and for canning purposes be identical to conventionally grown sugar.
You might have more foam to skim during the cooking--the foam is simply the proteins and impurities in the fruit and the sugar that get thrown off into the mix. Not a big deal.