What are you canning now?

[rancher hicks]

Don't buy grocery store beans. WAY overpriced and who knows how long they've been sitting on the shelf. I buy mine from Beanilla through Amazon. I use the Madagascar Bourbon Vanilla Beans (http://www.beanilla.com/madagascar-vanilla-beans).

These guys have great prices and also sell through Amazon.
The link provides more detailed directions as well as some variations and suggestions.

I cut mine in half across the bean (so you have two pieces) then slice it nearly in half lengthwise so the ends are still attached and it forms a "V".

I normally just use the cheap 80 proof (40% ABV) vodka. If you want to get picky, you can run it through a brita filter a few times to "improve" the vodka. It is for baking not drinking so not a big deal for me. When we make flavored vodkas for drinking, we do run through a filter to improve the taste.

Made one batch with Maker's Mark bourbon once; REALLY good in pancakes.

Any unused beans are put back into a bag and vacuum sealed to keep them fresh till it is time to make the next batch.

Another delicious idea is to take a bean or two and cut them in half lengthwise, scrape out the seeds/goo, and put that goo into some cake batter and bake it.

Aint that the truth. I needed Crystalized ginger. The store about $10 for 2.5oz. Asian isle of the store $2.49 for 3 oz. On line lots of places much cheaper. Plus everyone talks shipping, but forgets the cost of gas to drive to the store and back. Sometimes cheaper to order and wait for it to come to the door.

I haven't looked into making my own Crystalized ginger yet.

 

[wyoDreamer]

Split a vanilla bean in half, scrape out the seeds and mix the seeds into about 1 1/2 cups of white sugar. Bury the bean in the sugar also. Leave for a week or so. Vanilla sugar is the bomb!
I hear it is good in coffee - I can't stand coffee so I have never had it that way. I use it in my tea and my homemade ice cream, but my vary favorite is a little bit sprinkled on fresh fruit.

I had some dark sweet cherries that needed to be used up. I put them in a mason jar with vodka and put it on the spice shelf in the kitchen cupboard. Remembered about them about a month or so later. The vodka was so very cherry flavored - I love it with white soda on ice. The cherries however - taste like raw vodka ...

Lately I have canned 4 pints of chicken (1 lb chicken breast meat per jar), 5 pints of chicken stew, 2 pints of chicken broth, 4 pints of beans and ham.

 

[pagumby]

You can get vanilla beans on eBay as well for a reasonable price, that's where I get mine. I have been making my own vanilla for a few years now and have never thought about it as "canning" lol.
I also made the honey butter ambrosia and am glad to hear that it does well freezed. Guess I need to get up and go put it in the freezer...

 

[WYNot]

You can get vanilla beans on eBay as well for a reasonable price, that's where I get mine. I have been making my own vanilla for a few years now and have never thought about it as "canning" lol.
I also made the honey butter ambrosia and am glad to hear that it does well freezed. Guess I need to get up and go put it in the freezer...

Might not technically canning (water bath or pressure) but it is in the spirit of canning. Taking fresh, making something yummy, and preparing it for long term. That is my story and I'm sticking to it.

Gotta hit the grocery and then am doing some blackberry syrup later today... http://allrecipes.com/Recipe/Blackberry-Syrup/

 

[jomoncon]

14 half-pints of sugar-free marmalade. I made 5 last week to see if would sell, and I sold all 5 of them. My diabetic customers really appreciate a good-tasting sugar-free jam.

 

[rancher hicks]

14 half-pints of sugar-free marmalade. I made 5 last week to see if would sell, and I sold all 5 of them. My diabetic customers really appreciate a good-tasting sugar-free jam.

Can you give us the recipe?

 

[jomoncon]

Can you give us the recipe?  

The marmalade recipe is the same one I posted in #8970, http://www.the350degreeoven.com/201...e-marmalade-not-the-bitter-type/#comment-4185 I've made it just like that recipe, and thought I'd try a sugar-free version for my diabetic customers.

Instead of sugar, I used 1 teaspoon concentrated stevia, like this one: http://www.amazon.com/gp/product/B001E5E3LW/ref=wms_ohs_product?ie=UTF8&psc=1 and about two cups of agave syrup. I say about 2 cups, because I add it to taste. It made 7 half-pints per batch & I made 2 batches.

 

[rancher hicks]

The marmalade recipe is the same one I posted in #8970, http://www.the350degreeoven.com/201...e-marmalade-not-the-bitter-type/#comment-4185 I've made it just like that recipe, and thought I'd try a sugar-free version for my diabetic customers.

Instead of sugar, I used 1 teaspoon concentrated stevia, like this one: http://www.amazon.com/gp/product/B001E5E3LW/ref=wms_ohs_product?ie=UTF8&psc=1 and about two cups of agave syrup. I say about 2 cups, because I add it to taste. It made 7 half-pints per batch & I made 2 batches.

So if I make this diabetically it's safe?

 

[jomoncon]

So if I make this diabetically it's safe?  

Stevia is OK for diabetics. From what my doctor says, agave is also OK in moderation. There's a lot of disagreement about agave. I've had diabetic customers that say it's OK for them. Others say they can't use agave. If you're diabetic, discuss it with your doctor to be on the safe side.

 

[wyoDreamer]

So if I make this diabetically it's safe?

Agave syrup is on the lower end of the Glycemic Index scale of sweeteners, meaning it impacts the blood sugar level less than - say - sugar. It is generally accepted as safe for diabetics, but as in everything for diabetics, moderation is key.

The fructose in agave is similar to corn syrup, it may have a low GI, but excessive intake is associated with clogged arteries, elevated levels of uric acid, and increased body fat all things that are dangerous to the health of diabetics ... For diabetics, the bottom line is that agave nectar and syrup should be treated much like any other sweetener: they can be enjoyed, but should be used in moderation, and with the understanding that high consumption could cause health problems. (Quoted From Here: http://www.diabeticseniors.com/agave-syrup )