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Old 03-18-2004, 09:19 PM   #61
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This would be an awesome sticky!

Now for a question: do you cook the meats (you're going to can) fully or partially? Can you put veggies in with the meat?

I can't wait to can! It's going to be a great season and we can keep each other updated on our gardens, progress, etc.
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Old 03-19-2004, 04:56 AM   #62
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HI. When I can chicken....I use RAW boneless, skinless breasts (you could leave skin on) and I pack them loosely into pint canning jars (if breasts are too big, I cut them in half & do not pack tight). I add 1/2 tsp. salt, NO LIQUID AT ALL, place lids on and pressure them at 10 lbs. for 75 minutes. It makes it own broth! I use this for casseroles, soups, chicken salad, etc. If I make a salad with it...then I freeze the broth out of the jar instead of throwing it away. The chicken tastes so yummy...almost a rosted flavor to me. (Makes approx. 2 cups of cooked chicken that literally shreds apart so easily.)
For roast beef....I start by quickly browing my salted & peppered roast in a touch of oil but just long enough to get a nice color on the outside. Then I cut into chunks, and place into pint jars. Add 1/2 tsp. salt. Then I make a gravy out of the drippings BUT the canning books I have say DO NOT ADD FLOUR TO GRAVY GOING INTO A CANNER...(I don't know why. I suppose it wouldn't cook correct if it became thickened??) So make your gravy with water, salt, pepper, soup mix etc and pour it evenly into your jars. (You can "doctor up" your liquidy gravy when you open your jar to serve.) Pressure at 10 lbs. for 75 minutes.
If doing quart jars whether for beef or chicken.... use 1 tsp. salt & can them for 1 1/2 hours.
People I know use chicken legs (prefer dark meat) & can them. They also can fresh Mullet (fish). My girlfriend cans sausage patties! I even make chili & spaghetti sauce with my cooked ground beef in them and then can those! MEAL IN A JAR!!
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Old 03-19-2004, 06:15 AM   #63
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Has anyone ever canned bacon? I can get the slab bacon @ 1.69/lb at the local butchers, and I love the stuff (I think its actually hog jowls, but what the heck...its great) Its much thicker and meatier and theres less waste and more satisfying than the store bought. would love to preserve some for ease of use-and also we are going to move away eventually, so I'd love to put up a good supply to take with me and have until I can find a local equivalent if there is one...pint jars is the largest i would want to go. I'm guessing i can just slice, pack lightly into sterilized jars, and process for regular meat times and pressures, but would appreciate any tips you could share
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Old 03-19-2004, 07:21 AM   #64
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More canning

I have never canned bacon. I suppose it would depend on if you were going to eat it plain or use it for seasoning....it would obviously not be crispy.

I do can venison frequently that tastes just like beef. Here is how I do it:

Canned Venison

Venison, cut into small chunks
beef buillon cubes
dried minced garlic
dried minced onion
Fill jars with venison (I use pint jars). To each pint, add 1 buillon cube, 1/8 tsp. garlic, and 1/4 tsp. onion. Pour 2 T. water into each. Seal and pressure can 1 hr. 15 min. For qt. jars, can 1 hr. 30 min.

I found a recipe for the zucchini faux pineapple. It looks to me like it would be easy to make if I can find pineapple flavoring. It's just zucchini, pineapple juice, canned lemon juice, and sugar. I need to check carb counts on lemon juice, though, and see how much I can use and still keep the carbs down.
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Old 03-19-2004, 08:39 AM   #65
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Jenita I got the pineapple flavoring from Lorranns on line I would love that recipe please.
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Old 03-19-2004, 10:58 AM   #66
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Here ya go!

I've never made this, but had it marked in an old cookbook. It looks to me like water/pineapple extract and Splenda could be substituted. If you try it before I do, rosethorns, let me know what you did and how it turned out--also carb counts (don't want much, do I? LOL)
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Zucchini Pineapple

4 qt. shredded or cubed zucchini (peeled)
46 oz. canned unsweetened pineapple juice
1 1/2 c. bottled lemon juice
3 c. sugar

Mix all ingredients in extra large saucepan (such as a canner or stock pot). Bring to a boil and simmer 20 minutes. Fill hot jars with hot mixture, leaving 1/2 inch head space. Remove air bubbles. Wipe jar rims. Adjust lids. Process half-pints or pints in boiling water bath 15 minutes. Makes 8 pints. Use in any recipe calling for crushed pineapple.
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Old 03-19-2004, 08:56 PM   #67
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Those are some great ideas, Motts Landing! I never thought of canning them raw, but I guess it makes sense if you think about it. When I find a quiet moment around here I'm going to dig out all my canning books and see what goodies I can find to share here. Thanks for all the great stuff, ladies!
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Old 03-20-2004, 06:56 AM   #68
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Holy cow at all the great posts!
I've canned pork tenderloin in BBQ sauce (you could use Linda's LC version)

I put the tenderloin on a rotisserie for about 1/2 the cooking time, sliced it, packed it into pints with hot BBQ sauce and processed at (pints) 1 hr, 15 mins and (qts) 1 hr 30 mins at 10 lbs pressure.

Pork sausage (Ball Blue Book):
Make sausage into cakes or patties. Cook until lightly browned. Pack hot sausage into hot jars. Broth may be added; however, enough fat and juices for making its own broth will cook out of the sausage during processing. Process pints 1 hr 15 minutes, quarts 1 hr 30 minutes at 10 lbs pressure.
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Old 03-20-2004, 08:51 AM   #69
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These all look so yummy to me/

Jenita thanks for the pineapple zuchinni recipe. I started to try it but I have no jar lids. So down the mountain I go to get lids.

I will let you all know how it is .

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Old 03-20-2004, 06:17 PM   #70
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Ok everybody... I'm thinking... lemon curd.

Think liquid splenda would work instead of all that sugar/splenda?

Also... what about rasberry syrup? Frozen rasberries, splenda, maybe a little gelatin? It would probably need to be "freezer jam" instead of canned. I'm not sure about canning with gelatin.
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Old 03-20-2004, 11:46 PM   #71
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Ok ladies here's one, and I figured the carbs on ****** for us:


End-of-the-garden Pickles:

1 lb zucchini, cut into 1/4 inch slices
1/2 lb carrots, cut into 1/4 inch slices (about 3 medium)
1 lb green beans, ends removed
1/2 pound onions, peeled and cut into 1/4 inch slices
2 large sweet green peppers, cut into 1/2 inch strips
1 large sweet red pepper, cut into 1/2 inch strips
1 cup brown sugar substitute
1 cup Splenda
2 Tbs. dry mustard
2 Tbs. mustard seed
1 & 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
3 cups cider vinegar

Mix veggies, set aside. Conbine sugars, spices, and vinegar in a large saucepot. Bring to a boil; add veggies. Return to a boil. Reduce heat and simmer 15 minutes. Pack hot pickles into hot jars, leaving 1/4 inch headspace. Remove air bubbles; adjust caps. Process 15 minutes in a boiling water canner. YIELD: 5 pints.

Carbs per pint = approx. 21 without carrots
approx 24.2 with carrots

The carb count DOES NOT include the sugar substitutes. I also plugged plain old vinegar into ****** so I don't know if the cider part will make a big difference or not. Maybe someone else knows?..............................Also, lemon curd sounds gooooooood sashadane!
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Old 03-22-2004, 06:52 AM   #72
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I still working on the pineapple zuchinni recipe.

Sheila THese look great. Ess
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Old 03-23-2004, 02:18 PM   #73
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BUMP!
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Old 03-25-2004, 11:56 AM   #74
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bump
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Old 03-25-2004, 02:33 PM   #75
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This is a great thread...Thanks gals
Hows about Pickled Beets
Any thoughts...Love them I expect they are carby but perhaps can be eaten in moderation ???
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Old 03-25-2004, 09:08 PM   #76
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Oh, oh, I make those!

I have never canned them, but use a can of store bought to make a small batch at a time. They are a great side dish with some cole slaw or green beans. Here's how I do it:

Beet Pickles

1/3 c. Splenda
6 cloves whole allspice
pinch of salt
1/4 c. cider vinegar
2 T. water
1/4 tsp. cinnamon
1 can sliced beets, drained

Combine all ingredients except beets in glass bowl. Microwave 2 min. on 70%. Cool a few minutes and add the drained beets. Refrigerate overnight. 38 carbs in whole batch
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Old 03-27-2004, 10:45 AM   #77
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One More

This isn't canned, either, but rhubarb time is getting close. This is great on a slice of low carb toast!

Rhubarb Jam

1 c. chopped rhubarb
Splenda to taste (or your favorite sweetener)
1 pkg. sugar-free strawberry jello

Put rhubarb in saucepan and add 1 c. water. Cook gently until the rhubarb softens and separates. Add 2-3 T. Splenda, then the jello, stirring until it dissolves. Pour into jars, let cool, seal, and refrigerate. Makes 2 c.
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Old 03-27-2004, 04:22 PM   #78
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Jenita here is my Pickled Beet Recipe.
These are the best.
Will try it this year with Stevia or Splenda
For 10 lbs of Beets [6 quarts...finished]
Boil beets 1/2-1 hour depending on size [Small or Large]

Syrup
6 cups vinegar
6 cups sugar [substitute ??}
6 cups water
3T Salt
3tsp Allspice
6T whole cloves [This makes them quite clovey maybe cut back a bit]

Boil syrup 5 minutes. Pour over beets [thats are sliced or diced in Sterilized jars]
Seal...thats it your done No processing req'd These will last for years
I need to figure out counts on these, I really have no idea.
Jan
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Old 03-28-2004, 03:46 PM   #79
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I've been looking everywhere for this recipe . So here it is. I use it for sauce on the egg roll filling . We love this.


Spicey Plum sauce


3 1/2 lbs black and red plums
2 cups Davini vanilla syrup
sweetner to equal 1 cup ( i used 1/4 tsp of liquid splenda)
1 T. cinnamon
1/2 tsp. cloves
Pamona pectin ( 3 tsp. pectin and 4 tsp.calcium
2 sarano peppers (optional)

chop plums and put in pan with syrup cook until soft , add cinnamin & cloves . Cook till warmed through.Takes off stove add calcium and pectin. Stir until mixed well.Ladle hot sauce in hot sterlized jars & put caps on..

Process 10 mins. make 6 pints @ 1 g. carbs per Tablespoon





I love this stuff. Ess
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Old 03-30-2004, 09:15 AM   #80
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Great thread!!!!!!!!! bump ditty bump bump
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Old 03-30-2004, 09:15 PM   #81
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SassySean "Great thread!!!!!!!!! bump ditty bump bump"

!

Has anyone tried some sort of cherry jelly/jam? I don't think cherries are horrible in the carb department are they? Would be good with LC toast or on LC ice cream....
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Old 03-30-2004, 09:41 PM   #82
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Check out the "Sugar Free Jam Recipes" - Recipe Thread
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Old 03-31-2004, 05:35 AM   #83
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Hi Sheila
I went looking for Zinfanbelle's thread and found it , so I bumped it up for everybody. I will look if there isn't a cherry jam on there I will post one. Check out that thread it's a good one. Also Galatea has how to make jelly with kool-aid.



Ess
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Old 03-31-2004, 06:08 AM   #84
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Ok Sheila

I went to the USDA site to check counts on cherries and found this:

sour red cherrries- 1 cup = 18.8 g carbs---2.5 fiber

sweet cherries ( I'm assuming these are Bing)
1 cup without pits = 23.2 g carbs--fiber 3.


SOOOOOOO if you make 3 cups of Bing cherry with 1 c. of cherries and 2 c. of water and liquid splenda. It would come out to 2.3 per Tablespoon.
If you have to use grandular splenda it would be more.

Tell me if you want the recipe it's too much for me right now. Ess
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Old 03-31-2004, 07:33 AM   #85
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Jan

Could I cut your pickled beet syrup way down in amt. and use it to make pickled eggs, with no beets? Thanks,
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Old 03-31-2004, 08:51 PM   #86
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Hi Ess and thanks for the cherry info... Too many carbs for me now too so I guess it'll have to wait. The jelly thread has alot of yummy sounding recipes on it! I can't wait to try some! I think I'm looking forward to the fresh green beans the most right now though. I'm tired of the canned ones. I might even try to add some radishes in with the beans to mimic new potatoes...we'll have to see.
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Old 04-01-2004, 02:56 PM   #87
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helper-Pickled Eggs

Here you go...not tested by me but looks just fine...and does not need a sweetner .
Sometimes I will just pour vinegar over my bolied eggs works for a quick fix

Old Fashion Pickled Eggs Recipe 4 to 6 whole cloves
1 stick cinnamon
2 cups white vinegar
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
6 hard boiled eggs
1. place the cloves and cinnamon in a saucepan with the vinegar, and bring the mixture to a bowl.
2. Blend the mustard, salt, and pepper with a little bit of water and stir into boiling vinegar. Simmer for 5 mins
3. Peel the eggs and place them in a jar.
4. Pour the hot mixture over the eggs.
5. Cover and refridgerate.
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Old 04-02-2004, 05:52 AM   #88
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Thanks, Jan

Now I just have to decide what colors to make them. LOL
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Old 04-04-2004, 06:42 AM   #89
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Great thread!!!!!!!!! bump ditty bump bump
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Old 04-07-2004, 09:35 PM   #90
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Bump!
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