What are you canning now?

[wekiva bird]

I'm doing Cabbage Relish today.

 

[Amiga]

I'm doing Cabbage Relish today.

yum

 

[jomoncon]

More Orange Marmalade: 15 half-pints of low sugar & 12 of sugar-free. Today I'll be doing blueberry jam, both regular & sugar-free, from blueberries I froze last summer. Later this week, it'll be regular & sugar-free grape jelly, also frozen last summer.

I'm getting more & more requests for sugar-free jams & jellies from my diabetic customers.

 

[Lacy Blues]

I would LOVE some low sugar and sugar free jelly/jam recipes. I'm not diabetic but I am hypoglycemic and I try to reduce sugar from everything I eat. Making jams and jellies is just too much sugar... so far.

 

[pagumby]

Jomoncon***I made the orange marmalade you posted the link for-it has to be one of the best things to date that I have ever made. The taste of that is out of this world!!! And to think I was going to get rid of all of those oranges I had. I may buy oranges now just to make more

 

[jomoncon]

I would LOVE some low sugar and sugar free jelly/jam recipes.  I'm not diabetic but I am hypoglycemic and I try to reduce sugar from everything I eat.  Making jams and jellies is just too much sugar... so far.

Lacy, I use concentrated stevia & agave syrup. The agave is OK for diabetics in reasonable amounts. For a batch of around 10 half-pint jars, I use 1 1/2 tablespoons of concentrated stevia, and about 1 cup (or to taste) of the agave. You've got to use a no-sugar pectin. I get mine in bulk from Pacific Pectin: http://pacificpectininc.mybigcommerce.com/products/PACIFIC-LM%2dO-PECTIN.html A lot of folks use Pomona Pectin, but I've never been completely satisfied with the results using this.

The PYO website: http://www.pickyourown.org/allaboutcanning.htm#Jams has a lot of low-sugar jelly/jam recipes. It seems this guy prefers the low-sugar to the full sugar versions. Low sugar jelly/jams also require a special pectin.

Jomoncon***I made the orange marmalade you posted the link for-it has to be one of the best things to date that I have ever made. The taste of that is out of this world!!! And to think I was going to get rid of all of those oranges I had. I may buy oranges now just to make more

I'm so glad you liked it & I'm so glad I found the website. This will be my go-to recipe for marmalade from now on.

 

[Lacy Blues]

Lacy, I use concentrated stevia & agave syrup. The agave is OK for diabetics in reasonable amounts. For a batch of around 10 half-pint jars, I use 1 1/2 tablespoons of concentrated stevia, and about 1 cup (or to taste) of the agave. You've got to use a no-sugar pectin. I get mine in bulk from Pacific Pectin: http://pacificpectininc.mybigcommerce.com/products/PACIFIC-LM%2dO-PECTIN.html A lot of folks use Pomona Pectin, but I've never been completely satisfied with the results using this.

The PYO website: http://www.pickyourown.org/allaboutcanning.htm#Jams has a lot of low-sugar jelly/jam recipes. It seems this guy prefers the low-sugar to the full sugar versions. Low sugar jelly/jams also require a special pectin.

Thank you for this information. It is copied and kept for when I have something to "can." I'll be visiting those bookmarked websites as well.

 

[3goodeggs]

Hey! The new color! nice. I can not wait for reds.
or lavenders? I think clear is better for canning so I can keep an eye on food color, but for crafts, these are cool.

I wish they would come out with the wire lock and glass lid ones again... if only for crafts and dry storage..

 

[rancher hicks]

6 8oz and 6 40z Raspberry/Gooseberry/Currant jam. Plus another 8 oz or so for the house. I had more than the jars I sterilized so I put it in a glass for immediate use.

It's kinda tart but not overly so.

I was told the Gooseberry/ginger was kinda like a marmalade.

Now I've seen the Blue jars, but not the green or red. However they are a bit more expensive than the clear.

Oh and I saw some cheap canning books on E bay if you have a mind to order one.

Does anyone order jars in bulk of the internet?

Does anyone have a recipe for Gooseberry jelly?

 

[rancher hicks]

Well I just finished the Pear jam with vanilla. It's okay but I think it will be thicker than I'd like. I also didn't get as much as when I did the Pear Brown sugar Cinnamon.

The Pear brow sugar taste a bit like apple pie filling but you can taste the pear. It's a sweet jam but nice. I got 8 + jar. 3 8oz and 5 4 oz. . The plus being the not enough for another jar.

The Pear Vanilla I got 3 8oz and 2 4 oz. This jam has Honey in it too. It's sweet of course.

The thing is I used the same amount of pear in each recipe .

I got Pears at the school I volunteer at that the kids didn't eat. I save them for the chickens but some were in good condition and not even touched so I washed them up and used them for jam.

I help wash the dishes so I take them off the trays. I don't pick them out of the trash and I don't save those that have bites out of them either. I do the same with apples but those go to the chickens since I pick more than enough apples. or the compost pile.


DW is bringing home some crystalized ginger for another recipe.

Can anyone tell me. If I sterilized lids but have some not used can I use them another time? I just took them out of the water and cooled them off.