What are you canning now?

[KenK]

Congratulations on all those blue ribbons!

I've got some pepper relish I'd like to take to the fair, just to see the looks on the judges faces when they tasted it.

 

[Dar]

Hi there everyone... I am going to bud in and ask all kinds of silly beginner questions...

a brief explanation... in a few month I will be undergoing gastric bypass surgery and I need to be able to control what I eat... that includes the amount of sugar and other additives ..

I want to can

jams

apple sauce..** this is a BIG one because I live in apple country so I can eat local... and because post op they suggest that you crush meds and put them in unsweetened apple sauce until your pouch is healed.

spaghetti sauce

tomato sauce

salsa

pickles

pickled garlic

beets

so from what i understand these are all high acid foods are suitable for beginners.. **PLEASE correct me if I am wrong*** I notice there are a lot of recipies that have a LOT of sugar in them but there is also the no sugar / low sugar pectin..

can I replace the regular pectin with the low sugar / no sugar pectin with any recipe? or just certain ones?

thanks..

 

[Illia]

Green Beans

Pickled Jalapenos

Tomatoes (sauce)

Salsa Verde (tomatillos, garlic, peppers, etc)




We're getting soo many green beans and Jalapenos!

The tomatoes are really getting overweight with fruit, but not enough paste tomatoes at once to make much sauce.

 

[sonew123]

I did it again..2 ND time canning
Dill pickles...they are soaking in lime soak now..two more days to finish processing
And hot jalepeno jam..my fav that started this whole canning thing for me
DAR..Im a newbie too from what I have read u can replace pectin with apples..There's a recipe for conversion somewhere in my book...Ill look when I get home...I have a friend that uses Nutrasweet and products like that eliminating all sugar..Not sure how it tastes but I can ask for recipes if you'd like?

 

[Frogdogtimestwo]

Quote:
Those are really basic items to can as long as you are not putting meat in your spaghetti sauce and you are pickling your beets (otherwise they would need to be pressure canned) because they are low acid.
Please make sure you follow approved canning recipes, there are many that are considered unsafe.
When you buy low sugar pectin/no sugar pectin it will have recipes in the instructions packet. I would also suggest maybe looking into Pomona's universal pectin (amazon.com) as you don't have to use the massive amounts of sugar either.
Key to good applesauce is using a variety of apples, I usually use four or five varieties and it might only need a pinch of raw sugar in the end before canning.

Get the ball blue book, watch youtube videos to build confidence and most of all welcome to something as addictive as chickens

 

[Dar]

Quote:
Those are really basic items to can as long as you are not putting meat in your spaghetti sauce and you are pickling your beets (otherwise they would need to be pressure canned) because they are low acid.
Please make sure you follow approved canning recipes, there are many that are considered unsafe.
When you buy low sugar pectin/no sugar pectin it will have recipes in the instructions packet. I would also suggest maybe looking into Pomona's universal pectin (amazon.com) as you don't have to use the massive amounts of sugar either.
Key to good applesauce is using a variety of apples, I usually use four or five varieties and it might only need a pinch of raw sugar in the end before canning.

Get the ball blue book, watch youtube videos to build confidence and most of all welcome to something as addictive as chickens

yes i am pickling the beets first... and I bought the bernardin book on home canning

http://www.bernardin.ca/

and it was a very bad bad thing... it gave me more ideas..LOL

 

[Frogdogtimestwo]

Bernardin put out a recipe called habanero gold, it is awesome, if it's in there I HIGHLY recommend it! If not it's on their website

 

[Illia]

Curious, how many of you can food that you didn't grow, and how many of you can food that you did grow yourself?

 

[Frogdogtimestwo]

I live in the desert so only about a 1/4 is my own the rest is farmers market or a u-pick farm an hour away.

 

[annaraven]

Quote:
Those are really basic items to can as long as you are not putting meat in your spaghetti sauce and you are pickling your beets (otherwise they would need to be pressure canned) because they are low acid.
Please make sure you follow approved canning recipes, there are many that are considered unsafe.
When you buy low sugar pectin/no sugar pectin it will have recipes in the instructions packet. I would also suggest maybe looking into Pomona's universal pectin (amazon.com) as you don't have to use the massive amounts of sugar either.
Key to good applesauce is using a variety of apples, I usually use four or five varieties and it might only need a pinch of raw sugar in the end before canning.

Get the ball blue book, watch youtube videos to build confidence and most of all welcome to something as addictive as chickens

yes i am pickling the beets first... and I bought the bernardin book on home canning

http://www.bernardin.ca/

and it was a very bad bad thing... it gave me more ideas..LOL

Also, be sure to pickle your garlic using a recommended recipe. Garlic is notorious for harboring botulism. Which bites because it's SOOOOO yummy. I don't use any sugar in my applesauce. It's yummy as is, or maybe with a touch of cinnamon.

If you're doing boiling water bath canning, you don't need sugar in your recipes except for the jam recipes that use regular pectin. I don't know if you can use agave syrup or splenda, but my DH is diabetic (type 2) so I use those in recipes where some sweetener is necessary because of the tartness of the ingredients. You only need about half as much as sugar is called for, but you can't use the regular pectin with them - you need the no-sugar kind.