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My MIL uses Certo, I used some put out by ball this time. They also had a low sugar one that I didn't get but might this next time. Like I said I just got those on Sat evening and will be getting more tomorrow. I see lots of freezer jam in my future. There was NO cooking with this one either. Didn't seem to be real sweet when I tried it but I know it can get sweeter with time.....It also showed to use splenda so I may just try a batch with that.
Do you can anything?? I am going to try my hand at it this year and have been surfing for tips.
I will try the low sugar Certo. I really, really like strawberry freezer jam and the convenience of making it - because of no cooking - which means less to clean up in addition to a more fresh taste.
I used to can quite a lot when we were first married. I enjoyed it and liked making pickles, relishes, and canned peaches. One of my requests for a wedding gift was a pressure canner. I stopped canning when other things in my life required so much time that sleep became more essential than the satisfaction I received from canning.
Get yourself a Ball Blue Book and some recipes for pickles and relishes from the ladies at church and you will have a wonderful time canning. You won't need a pressure cooker as long as you stick to things that are acidic (i.e. pickles, relishes, tomatoes) or full of sugar (i.e. jelly, canned fruit). If you decide to put up meat or soup or green beans, you need to get a good sized pressure cooker. If you get a used one, be sure to put in a new seal and check the pressure gauge with just water in the pan before using it to can. Green beans spewed over the ceiling through a 1/16th inch hole because the pressure gauge didn't work, are a royal pain to clean off the ceiling.
My MIL uses Certo, I used some put out by ball this time. They also had a low sugar one that I didn't get but might this next time. Like I said I just got those on Sat evening and will be getting more tomorrow. I see lots of freezer jam in my future. There was NO cooking with this one either. Didn't seem to be real sweet when I tried it but I know it can get sweeter with time.....It also showed to use splenda so I may just try a batch with that.
Do you can anything?? I am going to try my hand at it this year and have been surfing for tips.
I will try the low sugar Certo. I really, really like strawberry freezer jam and the convenience of making it - because of no cooking - which means less to clean up in addition to a more fresh taste.
I used to can quite a lot when we were first married. I enjoyed it and liked making pickles, relishes, and canned peaches. One of my requests for a wedding gift was a pressure canner. I stopped canning when other things in my life required so much time that sleep became more essential than the satisfaction I received from canning.
Get yourself a Ball Blue Book and some recipes for pickles and relishes from the ladies at church and you will have a wonderful time canning. You won't need a pressure cooker as long as you stick to things that are acidic (i.e. pickles, relishes, tomatoes) or full of sugar (i.e. jelly, canned fruit). If you decide to put up meat or soup or green beans, you need to get a good sized pressure cooker. If you get a used one, be sure to put in a new seal and check the pressure gauge with just water in the pan before using it to can. Green beans spewed over the ceiling through a 1/16th inch hole because the pressure gauge didn't work, are a royal pain to clean off the ceiling.
