What are you canning now?

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There are A LOT of videos on how to can on youtube. I've watched several and they do simplify the steps. I've canned a lot but for new people, it helps to actually see what it's like when the tops "pop". Just put in "how to can" in the search bar.
 
Canned 7 half-pints of reduced sugar (1/2 sugar, 1/2 Splenda) strawberry jam and 9 half-pints of regular strawberry jam.

Will probably do 1-2 more batches of strawberry tomorrow.

Next: Raspberries!!!
 
Canned 10 1/2pints of Golden fig jam yesterday. Also, made a heavenly Fig Cobbler with a cheddar cheese crust - OMG we were sorry that homemade ice cream wasn't ready.

We picked 14 pounds!!! of Blackberries from our 10 plants. Going to freeze some for later and Blackberry jelly with the rest. Pepperoncini and jalapeno peppers today. Neighbor has plum tree dripping with plums so maybe will get some and do later this afternoon.
 
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I couldn't agree with you more. I love the idea of knowing not only where our food came from but how it was taken care before it gets in the jar or to our table. The book written by Barbara Kingsolver "Animal, Vegetable Miracle" is spot on, if anyone hasn't read it we recommend.

Happy canning!
 
We have a scratch & dent store here and I found the No Sugar Needed pectin for $1 a box. I bought it all, almost 30 boxes!! So I suckie/vac 3 to a bag until I'm ready to use them...can't wait to go back and see if they have more!!

Everything I make is now with the No Sugar Needed (I use 1/2 the amount of sugar anyway) and the flavor is just amazing!!

I did black raspberry jelly this morning--my fav!!
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Someone sent me a PM about the reduced sugar strawberry jam, so I thought I'd tell you all how I did it.

I bought the pink pectin (no sugar needed type) and followed the directions... mostly. Instead of using 4c of sugar for the reduced sugar variety, I used 3c sugar and 3c Splenda. Since you're adding it at the last stage, it doesn't get that bitter taste. You could probably even add just the sugar for the cooked jam part, then stir in the Splenda after ytou remove it from the heat.

I'm sending some to my diabetic grandfather in Mass, taking some to my diabetic dad, and gave some to a friend whose hubby is diabetic. I'm not so sure my friend's husband will get any, though, because she dove into it right away! LOL
 
I experimented with using just stevia (the liquid extract) in a jam and it was fantastic! I also used the "no sugar" pectin. It is quite stable with the heating of the canning process, so you can taste it and adjust to taste before canning it.
 
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how do you make zucchini relish and how do you use it?
i have a box from a friend to use up.
thx
 
Can you pressure can an Indian beef stew with yogurt in the sauce? and do you know what spices intensify with canning?

I'd also like to can Hummus and Pesto... Does this work...?

Looking forward to that Dilly bean recipe! Thank you everyone !
 
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You can't can items that have dairy in them. Make the soup without the yogurt in it and add in the yogurt when you open the jar to eat it.

I don't think you can preserve hummus or pesto. Pesto freezes beautifully, though. I freeze pesto in ice cube trays and then put them in baggies to use later.

I've never seen hummus canned in the grocery store, so I'm guessing there's no way to safely can it. What you CAN do is to can garbanzo beans in the pressure cooker (use directions for beans), then whip up a fresh batch with those beans each time. Hummus is so fast/easy to make that you could make it very quickly.
 

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