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Old 07-16-2010, 03:54 PM   #151
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This is a great thread! I came in looking for maybe a recipe or two and found this. Yay!
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Old 02-14-2011, 07:04 PM   #152
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This is the first time in 3 years that [I] will be able to garden and can. So I need to make measurements for my garden.
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Old 02-15-2011, 07:31 AM   #153
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Can't wait to try some of these this summer! My husband and I farm, and we have a great supply of veggies all summer and fall. I just need to be better about preserving for the winter/spring.
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Old 02-15-2011, 09:31 AM   #154
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Old 02-15-2011, 11:51 AM   #155
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count me in for gardening and canning this year too--thanks for the recipes here
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Old 07-25-2011, 09:27 AM   #156
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I need these.
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Old 05-24-2012, 12:59 PM   #157
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Old 05-27-2012, 01:23 PM   #158
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I don't really have much for a garden this year, but I'll be looking forward to hearing about everyone else's and their freezing and canning adventures all summer long.
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Old 06-14-2012, 04:14 PM   #159
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Canning this weekend for the first time. My mom is 75 years young and has agreed to teach me. She has always used water bath to can, but never canned veggies or fruit that were low in acid without adding acid( vinegar, citric acid etc). Do I understand correctly that to can these low acid items without additives all I need to do is use the pressure cooker?
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Old 06-14-2012, 05:56 PM   #160
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Yes. You should proably get a canning book (they're cheap) that will help you alot. And it shows you what to can and how too. I know you're having your mom teach you. But there is a lot of info . Let me get back to you . I have to go out of town for a few days , family emergency. I've water canned many things and haven't killed anybody in 25 years. I've canned many fruits and veggies in a water bath canner . If you feel better using a presssure cooker, then do so.

Pomona will show how to make your own flavors of jam. Any way you want. They are so good.
Good luck KC. You'll have fun.
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Old 06-15-2012, 02:56 AM   #161
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Rosethorns hope all goes well for you and family, take care.
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Old 06-15-2012, 03:57 AM   #162
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Rosethorns, I hope all is okay for your family.


PamelaC, a canning book will help a lot. You can can tomatoes, salsa, pickled anything and most fruits with just a water bath. I've done all kinds of stuff too.

Of course for certain vegetables, meats, etc. a pressure cooker is a good idea.

The water bath canning so much faster and easier to me. I haven't used my pressure cooker to can in years, but about 15 years ago, a friend gave me bushels of those little new potatoes and I canned up about 12 cases of them, using the pressure canner. They were the best darn taters ever and they lasted me for years. Of course nowadays, potatoes sit on the back burner at my house, except for the occasional one.
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Old 06-15-2012, 06:36 AM   #163
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Get the Ball canning book!

Last year I used the pressure canner for the first time to can soups, chili and ground deer meat. Everything was great. This year I plan to add green beans, corn and potatoes to my list.

I have used a water bath canner for years for relishes, jams, jellies, pickles and tomatoes. I used the recipes in the Ball book and substitued for the sugar with great success. I also use Ball's low/no sugar pection for my Jams and jellies. It is much better than Sure Jell's version.
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Old 06-15-2012, 04:08 PM   #164
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Thanks for all the suggestions. I did get the Ball canning book and Canning For a New Generation canning book. Ordered a canning without sugar book online. Ordered my Pomona Pectin( none of the stores in my area carry it in stock). My Mom is an old hand at water bath canning. Years ago when she first started jams she would cover with paraffin, switched to water bath method for all of her canning. I wasn't interested in learning till recently( with age comes wisdom). Looking forward to being able take advantage of the fresh produce coming into the farmers markets. I plan to start the garden next year. Currently I only have cilantro, chives and copious amounts of rhubarb. One of my friends has a recipe for sauerkraut stuffed banana peppers totally low carb!
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Old 06-15-2012, 11:45 PM   #165
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My neighbor gave me some pears so I canned 4 pints of them today and made some pear syrup. I love canning...I used the water bath and they turned out good.

I'm debating on making some zucchini pickles on Sunday. I made them before and they turned out great.

Last edited by Nigel; 06-15-2012 at 11:46 PM..
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Old 06-16-2012, 03:16 AM   #166
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Growing up we always had bread and butter zucchini pickles- loved them. Mom also canned sweet green tomatoes. Going to try to convert the recipes to low carb.
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Old 06-16-2012, 02:58 PM   #167
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Pamela,
I have 4 zucchini plants in my garden. I would love your bread and butter pickle recipe for them. We love cucumber bread and butter!!!!
Leigh
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Old 06-17-2012, 11:44 AM   #168
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Libbysmom,
Love your pic! I rescue/ foster...lots of labs here!


Recipes need coverted to low carb...


Bread and butter :
25 to 30 medium cucumbers or 20 zucchini or mixture of both
8 large onions
6 large green peppers
1/2 cup pickle salt

Wash and slice all veggies. Toss with salt. Put in large flat pan/ pans. Cover with ice. Let stand 3 hours stirring often. Drain and rinse in fresh cold water.
Meanwhile in large ( 21 qt) pot bring to boil:
5 cups sugar
5 cups cider vinegar
2 tsp mustard seeds
1 tsp turmeric
1/2 tsp ground cloves

once the veggie mix rinsed and ready, add to boiling vinegar mixture. Bring to simmer. Immediately put into sterilized jars, cover with sterilized lid, place ring and tighten.

*my mom does not process further, she's been doing like this and always seals/good.
////////////////////////////

Best chili sauce ( makes about 10 pints)

15 pounds tomatoes
10 large onions
4 green peppers
3 bunches celery(yes bunches)
1 qt cider vinegar
3 cups sugar
2 tablespoon salt
Spice bag:
1 tablespoon whole allspice
1 tablespoon whole cloves
1 tablespoon broken stick cinnamon

Grind all veggies except tomatoes ( very course grind). Skin tomatoes and chop to no larger than 50 cent piece/ drain tomatoes.
Place everything in large Pot and cook. My mom cooks all of this for at least 2 - 4 hours. Should be consistency of thick applesauce. We like really thick...think chutney.

Place into sterile jars/ sterile lids/ tighten . Refrigerate any jar that doesnt seal.
Fab with roast beef.


///////////////////////

Tomato preserves

Peel tomatoes, chop into 50 cent piece size, drain for 1 hour.
Add equal amt tomato and sugar to large pan add thinly sliced lemon, add stick cinnamon. Cook till thickened. Put stick of cinnamon in each pint jar.

Mom never measured this, usually used 21 qt pot and filled 3/4 full. Needed 3 lemons and 6 sticks of cinnamon for that.
Not sure how to convert to low carb.....

Libbysmom, hope that helps, let me know how you convert to low carb and how turns out...
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Old 06-24-2012, 03:44 PM   #169
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Ended up canning plain rhubarb sweetened with ez- sweet. Used Pomona pectin to thicken. Net 10 pints. I thought I was set...then brother and sister discovered and guilted me into giving them 3 each. We all adore plain sweetened rhubarb.
Can't wait till the farmers market starts to have more selection. Lots of plans
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Old 06-26-2012, 10:33 PM   #170
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Hi Pam I'm so glad to here younger women who are learning to can.
Listen to your momma she knows what she doing. I'm glad you got the book.
Your pickle recipe is on here I think. Let me check.

On the chili sauce I would change the sugar to 1 c. of a few sweetners to start then taste. add a 1/4 c. more at a time to your taste of sweetness. I would add 1 c. of water for volumne.

I've many tomato recipes. I'll get back to you.
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Old 06-28-2012, 05:17 AM   #171
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My wife went and bought me a brand new pressure canner yesterday.

Gee, I must have done something right.

It's nice, holds as much as my old one, but shorter and I don't know if this is good or not, but it is lighter too.
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Old 06-28-2012, 07:14 AM   #172
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Rosethorns, I would love to have any new recipes to try. My mail lady stopped yesterday to see if I wanted her garden excess( of course!). I'm not much of a pickle person, but love sauces, chutneys and such. One of the canning books had a recipe for Victorian BBQ sauce that uses rhubarb for base. Looked intriguing.
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Old 06-29-2012, 07:46 AM   #173
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Pam that sounds great. There are so many recipes on this thread.

You can also make great cucumber sauces fresh. Also check out old cookbooks at yd sales , library, grandmas. There are recipes all over this forum.
I'm always making new recipes to can.

Pam on the page in the Pamona package they show you how to make your own flavors and I've come up with some wild ones.

Nigel good for you. NEW GADGET YAY!!!!!!!!!
Mine is my grandmas very very old. It's huge though, and [I] love it.
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Old 06-30-2012, 01:10 AM   #174
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Quote:
Originally Posted by Nigel View Post
My wife went and bought me a brand new pressure canner yesterday.

Gee, I must have done something right.

It's nice, holds as much as my old one, but shorter and I don't know if this is good or not, but it is lighter too.
NICE present!
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Old 06-30-2012, 02:13 AM   #175
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Thanks. I need to do some canning now.

I'm making dehydrated calabasa squash chips and I put some Mrs. Dash original on them and they are delicious. Who knew?
I read about people doing that but I just didn't think I would like them, but I do. I need to find different seasonings.

My boy dog likes 'em too--the first one I gave him, he spit out--thought I was giving him a piece of paper, so I broke it in half and then he got the scent and lapped it up. That Mrs. Dash made the kitchen smell like a restaurant. I was like the dog and sniffing every time I went in there. lol

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Old 07-06-2012, 05:52 PM   #176
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I have been picking zucchini and summer squash for a couple days. Does it work to use sucralose to can a chow-chow type mixture of zucchini and cauli and peppers?
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Old 07-06-2012, 06:02 PM   #177
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Zucchini Relish

4 qts zucchini, diced
6 med onions sliced, chopped
3 red peppers, chopped
2 c. sliced carrots
2 heads cauliflower, bite size pcs.
1/2 c. salt
Cover with water. Let stand 3 hours.
Drain and rinse.
5 c. sugar
1 tsp.turmeric
1 1/2 tsp celery seed
3 c. vinegar
1 1/2 c. water
1 tsp. alum
Bring to a boil. Add veg. to liquid and bring to boil.
Fill jars and seal.

This is the recipe I would like to make. When using sucralose does the end product
compare to the full sugar recipe?
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Old 07-06-2012, 06:57 PM   #178
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Yes it does. Start with 1/2 tsp. liquid sucralose (= 2 cups of sugar ) And up your water to 2 cups . I use to make this all the time. And then I got to the point I didn't like it mushy. Now I make my chow chow using chicken lady's way when she made "Claussen Pickles " low carbed. And they aren't canned but refridgerated with the syrup. I made 2 big jars last year , I have just a little left.
It's still crispy cauli, onions, peppers and zucchini.

I hope that helps Dorcas.
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Old 07-06-2012, 09:06 PM   #179
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Dorcas check out this thread. I go along these lines to make my chow chow. I use liquid sucralose and make the syrup with water, vinegar,
and all the spices in your recipe.And I don't use alum.


http://www.lowcarbfriends.com/bbs/lo...e-copycat.html

Last edited by rosethorns; 07-06-2012 at 09:08 PM..
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Old 07-07-2012, 11:50 AM   #180
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Thank you. Very interesting. I'll probably have to make my original recipe with sugar for the family and try the other method for myself.
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