What are you canning now?

[rancher hicks]

I thought I'd share and I have a question.

"When lemon or lime juice is specified in a recipe, you should use the bottled version rather than fresh. Yes you read that right. I know this may come as a surprise, and frankly it's one of those things about canning that I personally find challenging, but there is a very good reason for doing it this way. Bottled lemon juice and lime juice have a standard level of acidity, whereas the acidity levels of fresh lemons and fresh limes vary. Because acidity plays such an important role in jam making, it's necessary to add the proper amount, making bottle your safest option." - Preserving with Pomona's Pectin.

Any time fresh lemons or limes are called for in a recipe, it's important to use full acid lemons or limes -- Eureka and Lisbon lemons and Tehitian or Persian limes, for example. I do know that Meyers lemons are not full lemons but a cross between a lemon and an orange.

Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. - Wikipedia.

Cooks Country did a segment on Lemons, commercial juice and Meyers Lemons testing the acidity.

Now to my question:

"Acid is a necessary element in jams and jellies for two primary reasons. First sufficient acid allows the jam to be safely canned in a boiling water bath canner, after which it can sit on your pantry shelf and be safely consumed up to one year later." - Preserving with Pomona's Pectin.

My question is this. I have read here it's the "Sugar" that is the preservative. So which is it? The acid or the sugar?

Thanks,

Rancher

 

[sunflower4you]

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.

I thought I'd share and I have a question.

"When lemon or lime juice is specified in a recipe, you should use the bottled version rather than fresh. Yes you read that right. I know this may come as a surprise, and frankly it's one of those things about canning that I personally find challenging, but there is a very good reason for doing it this way. Bottled lemon juice and lime juice have a standard level of acidity, whereas the acidity levels of fresh lemons and fresh limes vary. Because acidity plays such an important role in jam making, it's necessary to add the proper amount, making bottle your safest option." - Preserving with Pomona's Pectin.

Any time fresh lemons or limes are called for in a recipe, it's important to use full acid lemons or limes -- Eureka and Lisbon lemons and Tehitian or Persian limes, for example. I do know that Meyers lemons are not full lemons but a cross between a lemon and an orange.

Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. - Wikipedia.

Cooks Country did a segment on Lemons, commercial juice and Meyers Lemons testing the acidity.

Now to my question:

"Acid is a necessary element in jams and jellies for two primary reasons. First sufficient acid allows the jam to be safely canned in a boiling water bath canner, after which it can sit on your pantry shelf and be safely consumed up to one year later." - Preserving with Pomona's Pectin.

My question is this. I have read here it's the "Sugar" that is the preservative. So which is it? The acid or the sugar?

Thanks,

Rancher

Rancher - See my post above. The link to Guide 2 (second link) has this on page 2-5:

"Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods."

So I would say the acid is the preservative, NOT the sugar. The reason you can use the hot water bath canner on fruits is because of their high acid content. Vegetables have less acid so they need to be pressure canned at higher temps to make them safe.

These guides were put together by the National Center for Home Food Preservation, funded by the USDA and county Extensions. Not that I put my full faith in these organizations, but they have done a lot of research in home canning.

 

[MooseOnTheLoose]

Can you freeze jalapenos for canning later into Cowboy Candy? I tried searching the thread but couldn't find anything. I have 3 jalapeno plants this year (probably should've had more) and hubby loves cowboy candy, but I only get a few peppers a day...
I was thinking I could freeze the slices and can when I get enough for a batch, or would they get too mushy?

 

[sunflower4you]

Can you freeze jalapenos for canning later into Cowboy Candy? I tried searching the thread but couldn't find anything. I have 3 jalapeno plants this year (probably should've had more) and hubby loves cowboy candy, but I only get a few peppers a day...
I was thinking I could freeze the slices and can when I get enough for a batch, or would they get too mushy?

Never heard of cowboy candy, but I have done something similar with cherries. Our cherries are only ripe for a few days so I don't have time to can them right away while I am picking. I pick them, pit them, and then freeze them in gallon ziplocs. When I am ready to make jam or can them whole, I take them out and let them thaw and then process them just like they are fresh. They do get a little mushy, but don't most things when you can them (except pickles)? Is cowboy candy like pickled jalapeno slices? They have something called pickle crisp where they sell canning supplies that is supposed to keep pickles crispy when canned. Maybe that would work.

 

[rancher hicks]

Rancher - See my post above. The link to Guide 2 (second link) has this on page 2-5:

"Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods."

So I would say the acid is the preservative, NOT the sugar. The reason you can use the hot water bath canner on fruits is because of their high acid content. Vegetables have less acid so they need to be pressure canned at higher temps to make them safe.

These guides were put together by the National Center for Home Food Preservation, funded by the USDA and county Extensions. Not that I put my full faith in these organizations, but they have done a lot of research in home canning.

Well now this is my thinking. I did read that high acid food stuff so when someone here said sugar was the preservative I was like, Did I miss something. I do trust my BYC friends.

So here is my thought. Since Stevia is safe for diabetics? I can make jams or jellies without the sugar and then when the jar is opened mix in the right amount of Stevia to sweeten it up. Does this sound like it would work?

A 4oz. jar of jelly or jam is enough for about four sandwiches so it wouldn't last long. If I give a jar to someone who is diabetic I can just include a little packet of Stevia.

 

[erinszoo]

 




Rancher - See my post above.  The link to Guide 2 (second link) has this on page 2-5:

[COLOR=0000FF]"Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods."[/COLOR]

So I would say the acid is the preservative, NOT the sugar.  The reason you can use the hot water bath canner on fruits is because of their high acid content.  Vegetables have less acid so they need to be pressure canned at higher temps to make them safe. 

These guides were put together by the National Center for Home Food Preservation, funded by the USDA and county Extensions.  Not that I put my full faith in these organizations, but they have done a lot of research in home canning.

Well now this is my thinking.  I did read that high acid food stuff so when someone here said sugar was the preservative I was like, Did I miss something. I do trust my BYC friends. 

So here is my thought.  Since Stevia is safe for diabetics? I can make jams or jellies without the sugar and then when the jar is opened mix in the right amount of Stevia to sweeten it up.  Does this sound like it would work?   

A 4oz. jar of jelly or jam is enough for about four sandwiches so it wouldn't last long.  If I give a jar to someone who is diabetic I can just include a little packet of Stevia.    

Have you looked at using Pomonas pectin? You don't have to have any sugar at all for the jam to set. I don't see why you couldn't do what you're thinking given you can can fruits in plain water orfruit juice without adding sugar.

 

[rancher hicks]

Have you looked at using Pomonas pectin? You don't have to have any sugar at all for the jam to set. I don't see why you couldn't do what you're thinking given you can can fruits in plain water orfruit juice without adding sugar.

I have their book on my table.

I got it from my library.

 

[KentuckyMom]

Can you freeze jalapenos for canning later into Cowboy Candy?  I tried searching the thread but couldn't find anything.  I have 3 jalapeno plants this year (probably should've had more) and hubby
loves cowboy candy, but I only get a few peppers a day... 
I was thinking I could freeze the slices and can when I get enough for a batch, or would they get too mushy?  

I freeze green peppers this way frequently. Just slice and freeze. They keep very well this way and are not too mushy. Jalapenos should work too. Mine always get used up for salsa.

 

[Hillbilly Hen]

I am running low on jars, I have another 1/2 bushel of green beans on order for Thursday and I am doing more pickles today

 

[sunflower4you]

I am running low on jars, I have another 1/2 bushel of green beans on order for Thursday and I am doing more pickles today