What are you canning now?

[3goodeggs]

I'm canning walnuts. Black walnuts actually. Love them

How do you do that?-the canning bit, I understand the loving them part.

 

[3goodeggs]

Quote:
Yeah. It's chili tonight. Since I did not open the canner I know it was sterile in there, so when I saw they did not seal they went right into the refrigerator. It was too late last night for me to want to wait for the canner to cool enough to open and remove the jars. I will budget my time better next time. The jars were still hot this morning- not too hot to handle, but hot.

as far as the tomatoes, a gallon of crushed tomatoes for less than three dollars at Sam's... I do not think I can grow them for that. and they are already processed, just in bigger cans than I can use at once.

I did remove the rings this morning, I had to really dig for enough to can with yesterday, so off they came this morning. I washed and dried them and they are set to go again.

 

[tcox1963]

wow-- looks awesome!!

I am going to try the pumpkin butter. It sounds great!

Whoops replied to wrong one .

 

[Arielle]

Did 15 half-pints of sugar-free strawberry jam for the farmers market. I've got a lot of diabetic customers & strawberry is the favorite sugar-free. The strawberries were frozen ones that I purchased fresh this past summer.

OK spill on the recipe. I live LC and sugar free . . . if anything has sugar, well the hot flashes are a dead giveway on the content for sugar. lol

 

[Arielle]

Quote: Good point-- thanks. I keep all my herb in the freezer, on the door and easy to reach.

Quote:
That's ok. I"m dying to try the pumpkin butter , too

 

[jomoncon]

OK spill on the recipe.  I live LC and sugar free . . . if anything has sugar, well the hot flashes are a dead giveway on the content for sugar. lol

I do almost all of my sugar-free jams & jellies the same way: 4 cups crushed fruit or juice, 1 package no-sugar pectin, 1 teaspoon concentrated stevia, agave syrup to taste. Some fruits require lemon juice inn the mixture. Mix all together. You've got to stir vigorously to get the pectin to dissolve. Bring to a full boil for 1 minute. Pack into jars & boiling water bath for 10 minutes.

I experimented a lot before coming up with the mixture of stevia/agave as the sweetener. Stevia alone was just to bitter for my taste, and all the other sugar-free sweeteners were a disaster. I poured a lot of jams/jellies down the drain until I came up with the combination. Try some experiments with only 2 cups of fruit & 1/2 pack of pectin.

My sugar-frees are geared towards diabetics, not calorie conscious. The agave syrup is OK for diabetics, in reasonable amounts, but does have about 60 calories per tablespoon.

 

[WYNot]

Just got back from a hunting trip to Wyoming. Three people, three pronghorn tags, three pronghorn in the freezers.

Even managed to get a couple of extra days out there out of it thanks to the weather.

Before we left I made some of the spread listed in the link below. Not really canning as it isn't preserved but ooohhhhh soooooo yummy on toast and homemade biscuits at hunting camp.

Honey Butter Ambrosia... http://www.onegoodthingbyjillee.com/2012/11/homemade-honey-butter-ambrosia.html

Got two half-pint jars, a pint jar, and a partial half-pint jar. We finished off the partial before we left, sent one of the half-pint jars home with the in-laws who were visiting, took the pint jar to hunting camp with us, and left the remaining half-pint jar here with the DW.

Edit to add...
Did manage to pick up a few bottles of Everclear 191 while out there.

They don't sell it here in OH. Going to try a couple of recipes I found for "Apple Pie Moonshine".

 

[Arielle]

Quote:
Wow, another simple recipe. I have tried using amix of the sugar free sweeteners. Oddly, they have a better taste if mixed and combined with other types. I do have agave syrup-- though I recently heard it was the same as high fructose corn syrup. BOOOO-HIIISSSSSSS. I hope that is WRONG!!

As for calories-- I'm not calorie consciousl at all-- I can eat a whole lc pumpkin cheesecake in a day . THe nice thing is that I don't gain weight doing it. Regular cheesecake is ok too. It is when I nosh on a whole loaf of bread that the pounds jump on. lol

I have a nice cake in acup that in 5 minutes I have a cake to eat that is LC-- uses almond flour not wheat flour. My kids love it too. Full of protein.

 

[rancher hicks]

I do almost all of my sugar-free jams & jellies the same way: 4 cups crushed fruit or juice, 1 package no-sugar pectin, 1 teaspoon concentrated stevia, agave syrup to taste. Some fruits require lemon juice inn the mixture. Mix all together. You've got to stir vigorously to get the pectin to dissolve. Bring to a full boil for 1 minute. Pack into jars & boiling water bath for 10 minutes.

I experimented a lot before coming up with the mixture of stevia/agave as the sweetener. Stevia alone was just to bitter for my taste, and all the other sugar-free sweeteners were a disaster. I poured a lot of jams/jellies down the drain until I came up with the combination. Try some experiments with only 2 cups of fruit & 1/2 pack of pectin.

My sugar-frees are geared towards diabetics, not calorie conscious. The agave syrup is OK for diabetics, in reasonable amounts, but does have about 60 calories per tablespoon.

Is that 1 teaspoon of concentrated stevia, powder?

Is that 1 teaspoon of Agave syrup also?

What fruits have you done?

What fruits require lemon juice and how much?

If I have just two or three fruits I can do that would be great.

 

[rancher hicks]

So my neighbor gave me some apples. They're all spotted but the insides are good, nice and firm and tart. I peeled some and did them up for jelly. However not having time, I put the 48+ oz. in the freezer. That should be okay right? I have more to do and don't have time right now to finish the jelly.

I do have some Cranberry juice in the freezer too from last year.