What are you canning now?

[Arielle]

Thank you mike for sharing, I will recheck the instructions.

Anyone pickle eggs?? Via canning?

 

[erinszoo]

Arielle- the only problem with using higher pressure is that your foods will be mushy. Keeping a steady pressure is more important and comes with practice. See if you can find a Ball Blue Book on canning and preserving. It is the standards used for judging competitions at fairs and shows. It has great advice.

 

[hdmax]

Thank you mike for sharing, I will recheck the instructions.

Anyone pickle eggs?? Via canning?

I have pickled eggs, but did not process them. They keep for at least a year in the refrigerator unprocessed.

 

[Arielle]

Quote: I was looking to releive me refrigerator of the burden of so many jars of pickled eggs. LOL

 

[Arielle]

Arielle- the only problem with using higher pressure is that your foods will be mushy. Keeping a steady pressure is more important and comes with practice. See if you can find a Ball Blue Book on canning and preserving. It is the standards used for judging competitions at fairs and shows. It has great advice.

Will test a few and see how they are. THe recommended level is 11 pounds, so I am trying for 13-14 as my guage has not been tested as the manual suggests. WOuld this result in mush??

 

[hdmax]

Quote:
Pickled eggs will keep for many months on the countertop as well, I just wouldn't rely on them keeping for a year or longer. Roughly 4 dozen eggs will fit in a one gallon jar.

 

[Arielle]

Quote:

I can barely fit 12 in a qt, so filling a gal jar is more to my liking. I started pickling this last spring when the egg count was too high. Love the taste, and I make each batch a little different. Makes the best egg salad.

 

[hdmax]

I can barely fit 12 in a qt, so filling a gal jar is more to my liking. I started pickling this last spring when the egg count was too high. Love the taste, and I make each batch a little different. Makes the best egg salad.

The nice thing in pickling eggs, meats, and other things, is that you can season it the way you like it, and it keeps for a very long time.

 

[jomoncon]

Last question-----


I'm looking for recipes without sugar--- can any one direct me to any sources? Or share some recipes? 

Sugar gives me wicked hot flashes.

Can you use stevia and agave? I make a lot of sugar free jams with a combination of these 2 sugar subs & they come out delicious. You must use a sugar-free pectin. Because I make a lot of sugar free jams, I get mine in bulk from Pacific Pectin. It's the LM-0 pectin. Jams made without sugar have a shorter shelf & refrigerator life. The LM-0 pectin has a preservative that protects the color & extends the life.

 

[Arielle]

Quote: Yes, that is likely to be a concern: sugar is part of the preserving process. SO thank you a zillion times for this information.
LM-0-pectin from Pacific PEctin

I recently heard that agave is the same as the high frustose corn syrup. Ahh we can't win everything. Even if I can't eat it my family can eat something with less sugar in it. I usually keep bags of frozen berries in the freezerbut my freezer is full. ( ANd I have 14 cornish cross still growing out to fit in. Calgon . . . .