What are you canning now?

[PlaidBattleAxe]

Thanks, sorry if i came off badly. DW was told to cut back on her carbs to help bring her sugar levels down. When folks talk about foods and fads, I always say, diet and exercise. There is no easy fix.
We always talk about how things were way back when, but they don't say we didn't have all the variety of stuff like we do now. Tomatoes didn't come in sixteen flavors, Olive oils didn't come in eight kinds. The variety of breads and rolls is ridiculous. Sometimes when DW sends me to the store I get confused.

Rancher

Rancher, I didn't mean to offend with a round about answer or info montage. I'm an RN so trying to have a normal person-to-person conversation about health related things and not a on medical basis is very difficult for me (as nothing is ever explained simply in my field, unfortunately). Happy Chooks summed it up very well.

 

[sunflower4you]

I did get a Stevia cook book that has jams and jellies but they have to be frozen or refrigerated. Some have Jello added to them.

I started canning in order to free up some space in the freezer. I used to freeze all of my rhubarb and cherries but I like seeing a row of pretty glass jars in the cellar.

 

[3goodeggs]

My husband brought home a bushel of green peanuts and I have been researching canning them, but...Freezing sounds better. I think a gallon of frozen peanuts warmed up will go quick enough, a quart jar too quick. I can can seven quarts at a time, and I bet they can eat three at a time. I am not sure the time and energy would be worth it.
I dunno.
To can or not to can, that is the question.

 

[rancher hicks]

I started canning in order to free up some space in the freezer. I used to freeze all of my rhubarb and cherries but I like seeing a row of pretty glass jars in the cellar.

I still have plenty of fruit to can up in the freezer now. We just don't eat enough jam and jelly. That's why I was looking for alternatives to sugar.

 

[rancher hicks]

Rancher, I didn't mean to offend with a round about answer or info montage. I'm an RN so trying to have a normal person-to-person conversation about health related things and not a on medical basis is very difficult for me (as nothing is ever explained simply in my field, unfortunately). Happy Chooks summed it up very well.

I wasn't offended I thought you were.

 

[3goodeggs]

Quote: You can pressure can them and not add any sugar.

 

[sunflower4you]

I still have plenty of fruit to can up in the freezer now. We just don't eat enough jam and jelly. That's why I was looking for alternatives to sugar.

I was researching sugar alternatives, as well. I found recipes where you can substitute unsweetened 100% fruit juice (still sugar, but fruit sugar not white sugar) so that's what I did with my low sugar jam. I could probably try no sugar and just cherry juice or apple juice next time. You can can whole cherries or chopped rhubarb or whatever fruit with just fruit juice (or even water if your fruit is sweet enough) and then use it straight out of the jar for whatever recipe instead of canning with sugar. I have read that you can substitute honey for white sugar as a sweetener in most canning recipes, too, although I haven't tried it since our bees haven't given us any honey yet! Here are links to some good guides and an excerpt from Guide 1:

http://nchfp.uga.edu/publications/usda/GUIDE 1 Home Can.pdf

http://nchfp.uga.edu/publications/usda/GUIDE 2 Home Can.pdf

Canned foods for special diets
The cost of commercially canned special diet food often prompts interest in preparing these products at home. Some low-sugar and low-salt foods may be easily and safely canned at home. However, the color, flavor, and texture of these foods may be different than expected and be less acceptable.
Canning without sugar
In canning regular fruits without sugar, it is very important to select fully ripe but firm fruits of the best quality. Prepare these as described for hot-packs in Guide 2, but use water or regular unsweetened fruit juices instead of sugar syrup. Juice made from the fruit being canned is best. Blends of unsweetened apple, pineapple, and white grape juice are also good for filling over solid fruit pieces. Adjust headspaces and lids and use the processing recommendations given for regular fruits. Splenda® is the only sugar substitute currently in the marketplace that can be added to covering liquids before canning fruits. Other sugar substitutes, if desired, should be added when serving.

 

[wyoDreamer]

I canned sliced apples in unsweetened apple juice. I use it when I make oatmeal and german apple pancakes. Mashed they make a nice chunky applesauce. I am going to use them in my grandmas apple cake recipe also. So yummy, and I eat oatmeal more often because it is so good.

 

[rancher hicks]

I was researching sugar alternatives, as well. I found recipes where you can substitute unsweetened 100% fruit juice (still sugar, but fruit sugar not white sugar) so that's what I did with my low sugar jam. I could probably try no sugar and just cherry juice or apple juice next time. You can can whole cherries or chopped rhubarb or whatever fruit with just fruit juice (or even water if your fruit is sweet enough) and then use it straight out of the jar for whatever recipe instead of canning with sugar. I have read that you can substitute honey for white sugar as a sweetener in most canning recipes, too, although I haven't tried it since our bees haven't given us any honey yet! Here are links to some good guides and an excerpt from Guide 1:

http://nchfp.uga.edu/publications/usda/GUIDE 1 Home Can.pdf

http://nchfp.uga.edu/publications/usda/GUIDE 2 Home Can.pdf

Canned foods for special diets
The cost of commercially canned special diet food often prompts interest in preparing these products at home. Some low-sugar and low-salt foods may be easily and safely canned at home. However, the color, flavor, and texture of these foods may be different than expected and be less acceptable.
Canning without sugar
In canning regular fruits without sugar, it is very important to select fully ripe but firm fruits of the best quality. Prepare these as described for hot-packs in Guide 2, but use water or regular unsweetened fruit juices instead of sugar syrup. Juice made from the fruit being canned is best. Blends of unsweetened apple, pineapple, and white grape juice are also good for filling over solid fruit pieces. Adjust headspaces and lids and use the processing recommendations given for regular fruits. Splenda® is the only sugar substitute currently in the marketplace that can be added to covering liquids before canning fruits. Other sugar substitutes, if desired, should be added when serving.

Well I was really looking for something diabetics could safely eat. DW is a diabetic as are many of our friends. She has cut way back on her carbs and her sugar has come down. They want her on insulin during her treatments. I think they said she may have to stay on it afterwards. The treatments will raise her blood sugar.

I think we need more education on eating right. Of course many will not bother to do so but some of us will.

 

[rancher hicks]

You can pressure can them and not add any sugar.

If I do this with Stevia, which I understand won't cause an insulin reaction or something like that. Will this allow me to can jams and jellies?

See the thing is, sure you can get fresh fruit to make jams and jellies throughout the year, but can you find fruit that is safe to eat.

Most of the new varieties are garbage as far as taste is concerned. Try to find a decent Watermelon in the grocery store. Sure they removed the seeds but they also removed the flavor.