Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 Tim posted a great article on his blog about food storage and preparing for disaster. One of my goals for this year is to learn how to can. I at least want to can my own tomatoes, if nothing else. I also want to invest in a good food dehydrator this year. Does anyone have a good one they recommend? I've read good things about Nesco. Cyndi http://tim-gamble.blogspot.com/2009/01/preparing-for-disaster-on-budget-part-4.html A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 I want to avoid having to buy a pressure canner, so I'll try my hand at only those things that need water canning, like tomatoes. Heck, if I just get tomatoes accomplished this year, I'll be happy! LOL! Some day, if I completely lose my mind, I may try pressure canning, lol. I can't even begin to think about doing that now, the water canning is intimidating enough. I have seeds for a nice pickling cucumber, but that's getting ahead of myself for the moment, lol. I should have dried a lot more stuff last summer too. Now my son has taken the dehydrator (he bought it originally to make beef jerky and took it along with him when he moved out) so I need to get something else. I have a few things still in the freezer too, chard, wax beans, maybe some collards if I dig deep enough. I love the idea of drying the greens for soup. I make a pot or two of soup every week, so that in itself would make it worth it to get myself a dehydrator. I also need a good book on canning. I see a lot of recommendations for the Ball Blue book. Someone on another list posted a great looking recipe for sun dried tomatoes that are soaked in wine first and then dried. I want to try it! Sounds fabulous. Cyndi In a message dated 1/23/2009 10:25:47 A.M. Pacific Standard Time, stringweaver writes: Canning is great! I only canned things that need a waterbath-tomatoes, fruit, pickles. The vegetables that require pressurecanning taste better and have better texture when frozen. Or dried.The first batch was a little slow, making sure I was doing it all inthe right order. After that it went along nicely and I cannedsomething like 8 dozen pints and a dozen quarts, plus a few things inhalf pints. It is very satisfying and the quality is very good. Beprepared to spend a lot of time washing jars, dishes, pots.My dad gave me his Harvest Maid food dryer. Before that I had one Igot at KMart. It worked fine, but took a lot longer than theHM....which I learned to my dismay the first time I used it and madelittle circles of apricot leather instead of softish halves. I had mydryer in steady use most of the summer drying batches of juliet grapetomato halves every few days. I didn't dry kale or mustard greenslast year and should have, I miss having those to toss in soups andstews.Ellen A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 On Fri, Jan 23, 2009 at 11:05 AM, <cyndikrall wrote: > Tim posted a great article on his blog about food storage and preparing for > disaster. One of my goals for this year is to learn how to can. I at least > want to can my own tomatoes, if nothing else. I also want to invest in a > good food dehydrator this year. Does anyone have a good one they recommend? > I've read good things about Nesco. > Canning is great! I only canned things that need a water bath-tomatoes, fruit, pickles. The vegetables that require pressure canning taste better and have better texture when frozen. Or dried. The first batch was a little slow, making sure I was doing it all in the right order. After that it went along nicely and I canned something like 8 dozen pints and a dozen quarts, plus a few things in half pints. It is very satisfying and the quality is very good. Be prepared to spend a lot of time washing jars, dishes, pots. My dad gave me his Harvest Maid food dryer. Before that I had one I got at KMart. It worked fine, but took a lot longer than the HM....which I learned to my dismay the first time I used it and made little circles of apricot leather instead of softish halves. I had my dryer in steady use most of the summer drying batches of juliet grape tomato halves every few days. I didn't dry kale or mustard greens last year and should have, I miss having those to toss in soups and stews. Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 On Fri, Jan 23, 2009 at 12:26 PM, <cyndikrall wrote: > I want to avoid having to buy a pressure canner, so I'll try my hand at only > those things that need water canning, like tomatoes. Heck, if I just get > tomatoes accomplished this year, I'll be happy! LOL! Some day, if I > completely lose my mind, I may try pressure canning, lol. I can't even begin > to think about doing that now, the water canning is intimidating enough. yes, that's what I thought. > I have seeds for a nice pickling cucumber, but that's getting ahead of > myself for the moment, I had a really hard time finding little picklers for bread and butter pickles last summer. I have to ration them. So, yes, pickling cukes are going in this year. I also need a good > book on canning. I see a lot of recommendations for the Ball Blue book. I have two books, Preserving the Harvest, which covers storing, drying, canning, pickling and freezing and one put out by the Organic Gardening magazine publisher, which has all the above, plus cheese making and even meat and game. I used recipes out of both for things like blackberry pickle, sweet spiced peaches (great on cream of wheat for breakfast) and the bread and butter pickles. > > Someone on another list posted a great looking recipe for sun dried tomatoes > that are soaked in wine first and then dried. I want to try it! Sounds > fabulous. !!!!!! oooh yes. I'll have to try that. For years I used Principe Borghese tomatoes for drying. Last year I switched to Juliet Grape tomato and they were great-produced early and kept producing right up to frost. They are a small 2 " roma type, good flavor. I'd cut them in half and they'd dry overnight, I'd shut off the dryer while at work and finish them in the evening if they needed it. Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2009 Report Share Posted January 24, 2009 Ooo! Sun-dried tomatoes. If you find that recipe would you mind posting it on the group? I'd love to try it! Also, I made some strawberry & black raspberry jam this past summer with my dad showing me the process & it was a lot of fun. It was a lot less stressful than I thought it would be. The only thing that was really critical (according to my dad) was the stirring in of the pectin & boiling the solution for exactly 1 minute (we set a stop watch, hehe). Then you take it off the heat & start pouring it into the jars right away & cap them. However, I didn't put the jars in a hot-water bath to seal the caps or a pressure cooker so we put the jams in the freezer. They turned out really well! And I'm still using them with 2 quarts still left in the freezer (I think I'll give away more this coming year). Good luck with the water-canning. I've never done that before. I hope to try tomatoes & dill pickles this year, though. Let us know how it goes. Annie , cyndikrall wrote: > > > I want to avoid having to buy a pressure canner, so I'll try my hand at only > those things that need water canning, like tomatoes. Heck, if I just get > tomatoes accomplished this year, I'll be happy! LOL! Some day, if I completely > lose my mind, I may try pressure canning, lol. I can't even begin to think > about doing that now, the water canning is intimidating enough. > > I have seeds for a nice pickling cucumber, but that's getting ahead of > myself for the moment, lol. I should have dried a lot more stuff last summer too. > Now my son has taken the dehydrator (he bought it originally to make beef > jerky and took it along with him when he moved out) so I need to get something > else. I have a few things still in the freezer too, chard, wax beans, maybe > some collards if I dig deep enough. I love the idea of drying the greens for > soup. I make a pot or two of soup every week, so that in itself would make it > worth it to get myself a dehydrator. I also need a good book on canning. I > see a lot of recommendations for the Ball Blue book. > > Someone on another list posted a great looking recipe for sun dried tomatoes > that are soaked in wine first and then dried. I want to try it! Sounds > fabulous. > > Cyndi > > > > In a message dated 1/23/2009 10:25:47 A.M. Pacific Standard Time, > stringweaver writes: > > Canning is great! I only canned things that need a water > bath-tomatoes, fruit, pickles. The vegetables that require pressure > canning taste better and have better texture when frozen. Or dried. > > The first batch was a little slow, making sure I was doing it all in > the right order. After that it went along nicely and I canned > something like 8 dozen pints and a dozen quarts, plus a few things in > half pints. It is very satisfying and the quality is very good. Be > prepared to spend a lot of time washing jars, dishes, pots. > > My dad gave me his Harvest Maid food dryer. Before that I had one I > got at KMart. It worked fine, but took a lot longer than the > HM....which I learned to my dismay the first time I used it and made > little circles of apricot leather instead of softish halves. I had my > dryer in steady use most of the summer drying batches of juliet grape > tomato halves every few days. I didn't dry kale or mustard greens > last year and should have, I miss having those to toss in soups and > stews. > > Ellen > > > > > **************A Good Credit Score is 700 or Above. See yours in just 2 easy > steps! (http://pr.atwola.co > m/promoclk/100000075x1215855013x1201028747/aol?redir=http://www.freecreditreport\ ..com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De > cemailfooterNO62) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2009 Report Share Posted January 26, 2009 I would love to be able to can some "all-fruit" type of jams. Things without adding sugar. I know that's not easy but I don't eat sugar any more. At least you get fresh jam in the middle of winter! That is awesome! I bet it tastes like summer sunshine. Cyndi In a message dated 1/24/2009 6:48:02 A.M. Pacific Standard Time, anniebaibak writes: Ooo! Sun-dried tomatoes. If you find that recipe would you mindposting it on the group? I'd love to try it!Also, I made some strawberry & black raspberry jam this past summerwith my dad showing me the process & it was a lot of fun. It was alot less stressful than I thought it would be. The only thing thatwas really critical (according to my dad) was the stirring in of thepectin & boiling the solution for exactly 1 minute (we set a stopwatch, hehe). Then you take it off the heat & start pouring it intothe jars right away & cap them. However, I didn't put the jars in ahot-water bath to seal the caps or a pressure cooker so we put thejams in the freezer. They turned out really well! And I'm stillusing them with 2 quarts still left in the freezer (I think I'll giveaway more this coming year).Good luck with the water-canning. I've never done that before. Ihope to try tomatoes & dill pickles this year, though. Let us knowhow it goes.Annie , cyndikrall wrote:>> > I want to avoid having to buy a pressure canner, so I'll try my hand at only > those things that need water canning, like tomatoes. Heck, if Ijust get > tomatoes accomplished this year, I'll be happy! LOL! Some day, if Icompletely > lose my mind, I may try pressure canning, lol. I can't even beginto think > about doing that now, the water canning is intimidating enough.> > I have seeds for a nice pickling cucumber, but that's getting ahead of > myself for the moment, lol. I should have dried a lot more stufflast summer too. > Now my son has taken the dehydrator (he bought it originally to makebeef > jerky and took it along with him when he moved out) so I need toget something > else. I have a few things still in the freezer too, chard, wax beans, maybe > some collards if I dig deep enough. I love the idea of drying the greens for > soup. I make a pot or two of soup every week, so that in itselfwould make it > worth it to get myself a dehydrator. I also need a good book oncanning. I > see a lot of recommendations for the Ball Blue book. > > Someone on another list posted a great looking recipe for sun driedtomatoes > that are soaked in wine first and then dried. I want to try it! Sounds > fabulous. > > Cyndi> > > > In a message dated 1/23/2009 10:25:47 A.M. Pacific Standard Time, > stringweaver writes:> > Canning is great! I only canned things that need a water> bath-tomatoes, fruit, pickles. The vegetables that require pressure> canning taste better and have better texture when frozen. Or dried.> > The first batch was a little slow, making sure I was doing it all in> the right order. After that it went along nicely and I canned> something like 8 dozen pints and a dozen quarts, plus a few things in> half pints. It is very satisfying and the quality is very good. Be> prepared to spend a lot of time washing jars, dishes, pots.> > My dad gave me his Harvest Maid food dryer. Before that I had one I> got at KMart. It worked fine, but took a lot longer than the> HM....which I learned to my dismay the first time I used it and made> little circles of apricot leather instead of softish halves. I had my> dryer in steady use most of the summer drying batches of juliet grape> tomato halves every few days. I didn't dry kale or mustard greens> last year and should have, I miss having those to toss in soups and> stews.> > Ellen> > > > > **************A Good Credit Score is 700 or Above. See yours in just2 easy > steps! (http://pr.atwola.co>m/promoclk/100000075x1215855013x1201028747/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De> cemailfooterNO62)> A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 Sadly, more than half of the jam is sugar :-\ Something I wasn't too excited about (7 c. sugar to 4? c. fruit), especially since my dad just found out he is diabetic and I want to be able to make things for him to enjoy. There is an alternative recipe using Splenta, Pectin & something else I think, but I don't want to use " unnatural " things like manufactured Splenta (if I can help it, I'm still trying to figure out what Pectin is... lol). If I ever come across an all-fruit jam recipe, I'll be sure to let you know, as I'm sure that would quickly become my favorite recipe, too Annie , cyndikrall wrote: > > I would love to be able to can some " all-fruit " type of jams. Things without > adding sugar. I know that's not easy but I don't eat sugar any more. > > At least you get fresh jam in the middle of winter! That is awesome! I bet > it tastes like summer sunshine. > > Cyndi > > > In a message dated 1/24/2009 6:48:02 A.M. Pacific Standard Time, > anniebaibak writes: > > > > > Ooo! Sun-dried tomatoes. If you find that recipe would you mind > posting it on the group? I'd love to try it! > > Also, I made some strawberry & black raspberry jam this past summer > with my dad showing me the process & it was a lot of fun. It was a > lot less stressful than I thought it would be. The only thing that > was really critical (according to my dad) was the stirring in of the > pectin & boiling the solution for exactly 1 minute (we set a stop > watch, hehe). Then you take it off the heat & start pouring it into > the jars right away & cap them. However, I didn't put the jars in a > hot-water bath to seal the caps or a pressure cooker so we put the > jams in the freezer. They turned out really well! And I'm still > using them with 2 quarts still left in the freezer (I think I'll give > away more this coming year). > > Good luck with the water-canning. I've never done that before. I > hope to try tomatoes & dill pickles this year, though. Let us know > how it goes. > Annie > > _@RealFoodSimpRea_ > ( ) , cyndikrall@, cyn > > > > > > I want to avoid having to buy a pressure canner, so I'll try my > hand at only > > those things that need water canning, like tomatoes. Heck, if I > just get > > tomatoes accomplished this year, I'll be happy! LOL! Some day, if I > completely > > lose my mind, I may try pressure canning, lol. I can't even begin > to think > > about doing that now, the water canning is intimidating enough. > > > > I have seeds for a nice pickling cucumber, but that's getting ahead of > > myself for the moment, lol. I should have dried a lot more stuff > last summer too. > > Now my son has taken the dehydrator (he bought it originally to make > beef > > jerky and took it along with him when he moved out) so I need to > get something > > else. I have a few things still in the freezer too, chard, wax > beans, maybe > > some collards if I dig deep enough. I love the idea of drying the > greens for > > soup. I make a pot or two of soup every week, so that in itself > would make it > > worth it to get myself a dehydrator. I also need a good book on > canning. I > > see a lot of recommendations for the Ball Blue book. > > > > Someone on another list posted a great looking recipe for sun dried > tomatoes > > that are soaked in wine first and then dried. I want to try it! Sounds > > fabulous. > > > > Cyndi > > > > > > > > In a message dated 1/23/2009 10:25:47 A.M. Pacific Standard Time, > > stringweaver@ string > > > > Canning is great! I only canned things that need a water > > bath-tomatoes, fruit, pickles. The vegetables that require pressure > > canning taste better and have better texture when frozen. Or dried. > > > > The first batch was a little slow, making sure I was doing it all in > > the right order. After that it went along nicely and I canned > > something like 8 dozen pints and a dozen quarts, plus a few things in > > half pints. It is very satisfying and the quality is very good. Be > > prepared to spend a lot of time washing jars, dishes, pots. > > > > My dad gave me his Harvest Maid food dryer. Before that I had one I > > got at KMart. It worked fine, but took a lot longer than the > > HM....which I learned to my dismay the first time I used it and made > > little circles of apricot leather instead of softish halves. I had my > > dryer in steady use most of the summer drying batches of juliet grape > > tomato halves every few days. I didn't dry kale or mustard greens > > last year and should have, I miss having those to toss in soups and > > stews. > > > > Ellen > > > > > > > > > > ************ ************<WBR>**A Good Credit Score is 700 or Above. See > 2 easy > > steps! (_http://pr.atwola.ht_ (http://pr.atwola.co/) > > > m/promoclk/10000007m/promoclk/10000m/promoclk/1m/prom_http://www.freecredhttp: > //wwhttp://www.freehttp://www.freehttp://wwhttp://wwht_ > (http://www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=62 & bcd=De) > > cemailfooterNO62) > > > > > > > **************A Good Credit Score is 700 or Above. See yours in just 2 easy > steps! > (http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De > cemailfooterNO62) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 I got my new preserving and canning books, and I've been slowly browsing thru. What fun! I saw some recipes that use honey in place of sugar, which I may try. And I read that you can use apple juice or grape juice as a sweetener for no sugar jams. I saw pectin at walmart, and they have one specifically for apple/grape juice sweetened jams. As soon as strawberry season is here, I'll be experimenting! Another thing I just found out-Excaliber dehydrators has their headquarters right here in Sacramento! I can go there and visit them, and purchase a dehydrator directly from them. They carry some refurbed machines at a discounted price. I'll definitely be visiting them in a couple months! Cyndi In a message dated 1/28/2009 5:11:57 P.M. Pacific Standard Time, anniebaibak writes: Sadly, more than half of the jam is sugar :-\ Something I wasn't tooexcited about (7 c. sugar to 4? c. fruit), especially since my dadjust found out he is diabetic and I want to be able to make things forhim to enjoy. There is an alternative recipe using Splenta, Pectin & something else I think, but I don't want to use "unnatural" thingslike manufactured Splenta (if I can help it, I'm still trying tofigure out what Pectin is... lol).If I ever come across an all-fruit jam recipe, I'll be sure to let youknow, as I'm sure that would quickly become my favorite recipe, too :)Annie , cyndikrall wrote:>> I would love to be able to can some "all-fruit" type of jams. Thingswithout > adding sugar. I know that's not easy but I don't eat sugar any more. > > At least you get fresh jam in the middle of winter! That is awesome!I bet > it tastes like summer sunshine.> > Cyndi> > > In a message dated 1/24/2009 6:48:02 A.M. Pacific Standard Time, > anniebaibak writes:> > > > > Ooo! Sun-dried tomatoes. If you find that recipe would you mind> posting it on the group? I'd love to try it!> > Also, I made some strawberry & black raspberry jam this past summer> with my dad showing me the process & it was a lot of fun. It was a> lot less stressful than I thought it would be. The only thing that> was really critical (according to my dad) was the stirring in of the> pectin & boiling the solution for exactly 1 minute (we set a stop> watch, hehe). Then you take it off the heat & start pouring it into> the jars right away & cap them. However, I didn't put the jars in a> hot-water bath to seal the caps or a pressure cooker so we put the> jams in the freezer. They turned out really well! And I'm still> using them with 2 quarts still left in the freezer (I think I'll give> away more this coming year).> > Good luck with the water-canning. I've never done that before. I> hope to try tomatoes & dill pickles this year, though. Let us know> how it goes.> Annie> > _@RealFoodSimpRea_ > ( ) , cyndikrall@, cyn> >> > > > I want to avoid having to buy a pressure canner, so I'll try my > hand at only > > those things that need water canning, like tomatoes. Heck, if I> just get > > tomatoes accomplished this year, I'll be happy! LOL! Some day, if I> completely > > lose my mind, I may try pressure canning, lol. I can't even begin> to think > > about doing that now, the water canning is intimidating enough.> > > > I have seeds for a nice pickling cucumber, but that's gettingahead of > > myself for the moment, lol. I should have dried a lot more stuff> last summer too. > > Now my son has taken the dehydrator (he bought it originally to make> beef > > jerky and took it along with him when he moved out) so I need to> get something > > else. I have a few things still in the freezer too, chard, wax > beans, maybe > > some collards if I dig deep enough. I love the idea of drying the > greens for > > soup. I make a pot or two of soup every week, so that in itself> would make it > > worth it to get myself a dehydrator. I also need a good book on> canning. I > > see a lot of recommendations for the Ball Blue book. > > > > Someone on another list posted a great looking recipe for sun dried> tomatoes > > that are soaked in wine first and then dried. I want to try it!Sounds > > fabulous. > > > > Cyndi> > > > > > > > In a message dated 1/23/2009 10:25:47 A.M. Pacific Standard Time, > > stringweaver@ string> > > > Canning is great! I only canned things that need a water> > bath-tomatoes, fruit, pickles. The vegetables that require pressure> > canning taste better and have better texture when frozen. Or dried.> > > > The first batch was a little slow, making sure I was doing it all in> > the right order. After that it went along nicely and I canned> > something like 8 dozen pints and a dozen quarts, plus a few things in> > half pints. It is very satisfying and the quality is very good. Be> > prepared to spend a lot of time washing jars, dishes, pots.> > > > My dad gave me his Harvest Maid food dryer. Before that I had one I> > got at KMart. It worked fine, but took a lot longer than the> > HM....which I learned to my dismay the first time I used it and made> > little circles of apricot leather instead of softish halves. I had my> > dryer in steady use most of the summer drying batches of juliet grape> > tomato halves every few days. I didn't dry kale or mustard greens> > last year and should have, I miss having those to toss in soups and> > stews.> > > > Ellen> > > > > > > > > > ************ ************<WBR>**A Good Credit Score is 700 orAbove. See> 2 easy > > steps! (_http://pr.atwola.ht_ (http://pr.atwola.co/) > >>m/promoclk/10000007m/promoclk/10000m/promoclk/1m/prom_http://www.freecredhttp:> //wwhttp://www.freehttp://www.freehttp://wwhttp://wwht_ >(http://www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=62 & bcd=De)> > cemailfooterNO62)> >> > > > > **************A Good Credit Score is 700 or Above. See yours in just2 easy > steps! >(http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De> cemailfooterNO62)> A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 Someone on the preserving list said that canning fruit without sugar discolors too. I can live with using my own homemade apple or grape juice, or using organic honey. I don't need to have sweetness added to the fruit, I just want it to taste like FRUIT. And look like fruit, lol. Thanks again for the book recommendations, Ellen. I'm really enjoying the reading. Cyndi In a message dated 1/29/2009 2:48:50 P.M. Pacific Standard Time, stringweaver writes: my canning mentor pointed out to me that canning fruit in straightwater, which can be done, tends to wash the flavor out of the fruit.I used her advice and used a light honey syrup recipe for my peachesand pears as a starting point. I cut the amount of honey called forin the light honey syrup in half. The fruit tastes of fruit, thesyrup is just barely sweet, but not at all sugary. And if you live inthe south, or can get tupelo honey--YUM.Ellen A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 On Thu, Jan 29, 2009 at 3:42 PM, <cyndikrall wrote: > I got my new preserving and canning books, and I've been slowly browsing > thru. What fun! I saw some recipes that use honey in place of sugar, which I > may try. And I read that you can use apple juice or grape juice as a > sweetener for no sugar jams. I saw pectin at walmart, and they have one > specifically for apple/grape juice sweetened jams. As soon as strawberry > season is here, I'll be experimenting! > > Another thing I just found out-Excaliber dehydrators has their headquarters > right here in Sacramento! I can go there and visit them, and purchase a > dehydrator directly from them. They carry some refurbed machines at a > discounted price. I'll definitely be visiting them in a couple months! > > Cyndi my canning mentor pointed out to me that canning fruit in straight water, which can be done, tends to wash the flavor out of the fruit. I used her advice and used a light honey syrup recipe for my peaches and pears as a starting point. I cut the amount of honey called for in the light honey syrup in half. The fruit tastes of fruit, the syrup is just barely sweet, but not at all sugary. And if you live in the south, or can get tupelo honey--YUM. Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 No worries about the pectin. Pectin is just a plant fiber found in a lot of fruits and vegetables, and it's used as a thickener. The most common type is made from apples, but as far as I know, it's in pretty much all the growing things. I do remember reading somewhere that there's more of it in underripe fruit than in ripe fruit (which makes sense - it's what what's the plant cells hard & rigid, so the squishier the fruit gets, I'm guessing the less pectin it contains). If you don't want to add pectin, you could just use under-ripe fruit for part of the jam, maybe about 1/4 of the fruit or so. Angie Rayfield The Wholefood Farmacy http://www.livethegoodlife.wholefoodfarmacy.com/2005/ga_home.asp "Let food by thy medicine and let medicine be thy food." - Hippocrates There is an alternative recipe using Splenta, Pectin & something else I think, but I don't want to use "unnatural" thingslike manufactured Splenta (if I can help it, I'm still trying tofigure out what Pectin is... lol). .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 Fruit Juice in place of sugar?? What books are you reading? I'd love to read them and try some of those recipes myself. (if you don't mind sharing) Annie , cyndikrall wrote: > > I got my new preserving and canning books, and I've been slowly browsing > thru. What fun! I saw some recipes that use honey in place of sugar, which I may > try. And I read that you can use apple juice or grape juice as a sweetener > for no sugar jams. I saw pectin at walmart, and they have one specifically for > apple/grape juice sweetened jams. As soon as strawberry season is here, I'll > be experimenting! > > Another thing I just found out-Excaliber dehydrators has their headquarters > right here in Sacramento! I can go there and visit them, and purchase a > dehydrator directly from them. They carry some refurbed machines at a discounted > price. I'll definitely be visiting them in a couple months! > > Cyndi > > > In a message dated 1/28/2009 5:11:57 P.M. Pacific Standard Time, > anniebaibak writes: > > > > > Sadly, more than half of the jam is sugar :-\ Something I wasn't too > excited about (7 c. sugar to 4? c. fruit), especially since my dad > just found out he is diabetic and I want to be able to make things for > him to enjoy. There is an alternative recipe using Splenta, Pectin & > something else I think, but I don't want to use " unnatural " things > like manufactured Splenta (if I can help it, I'm still trying to > figure out what Pectin is... lol). > > If I ever come across an all-fruit jam recipe, I'll be sure to let you > know, as I'm sure that would quickly become my favorite recipe, too > > Annie > > _@RealFoodSimpRea_ > ( ) , cyndikrall@, cyn > > > > I would love to be able to can some " all-fruit " type of jams. Things > without > > adding sugar. I know that's not easy but I don't eat sugar any more. > > > > At least you get fresh jam in the middle of winter! That is awesome! > I bet > > it tastes like summer sunshine. > > > > Cyndi > > > > > > In a message dated 1/24/2009 6:48:02 A.M. Pacific Standard Time, > > anniebaibak@ annieb > > > > > > > > > > Ooo! Sun-dried tomatoes. If you find that recipe would you mind > > posting it on the group? I'd love to try it! > > > > Also, I made some strawberry & black raspberry jam this past summer > > with my dad showing me the process & it was a lot of fun. It was a > > lot less stressful than I thought it would be. The only thing that > > was really critical (according to my dad) was the stirring in of the > > pectin & boiling the solution for exactly 1 minute (we set a stop > > watch, hehe). Then you take it off the heat & start pouring it into > > the jars right away & cap them. However, I didn't put the jars in a > > hot-water bath to seal the caps or a pressure cooker so we put the > > jams in the freezer. They turned out really well! And I'm still > > using them with 2 quarts still left in the freezer (I think I'll give > > away more this coming year). > > > > Good luck with the water-canning. I've never done that before. I > > hope to try tomatoes & dill pickles this year, though. Let us know > > how it goes. > > Annie > > > > _ _RealFoo - > > (_@RealFoodSimpRea_ > ( ) ) , cyndikrall@, cyn > > > > > > > > > I want to avoid having to buy a pressure canner, so I'll try my > > hand at only > > > those things that need water canning, like tomatoes. Heck, if I > > just get > > > tomatoes accomplished this year, I'll be happy! LOL! Some day, if I > > completely > > > lose my mind, I may try pressure canning, lol. I can't even begin > > to think > > > about doing that now, the water canning is intimidating enough. > > > > > > I have seeds for a nice pickling cucumber, but that's getting > ahead of > > > myself for the moment, lol. I should have dried a lot more stuff > > last summer too. > > > Now my son has taken the dehydrator (he bought it originally to make > > beef > > > jerky and took it along with him when he moved out) so I need to > > get something > > > else. I have a few things still in the freezer too, chard, wax > > beans, maybe > > > some collards if I dig deep enough. I love the idea of drying the > > greens for > > > soup. I make a pot or two of soup every week, so that in itself > > would make it > > > worth it to get myself a dehydrator. I also need a good book on > > canning. I > > > see a lot of recommendations for the Ball Blue book. > > > > > > Someone on another list posted a great looking recipe for sun dried > > tomatoes > > > that are soaked in wine first and then dried. I want to try it! > Sounds > > > fabulous. > > > > > > Cyndi > > > > > > > > > > > > In a message dated 1/23/2009 10:25:47 A.M. Pacific Standard Time, > > > stringweaver@ string > > > > > > Canning is great! I only canned things that need a water > > > bath-tomatoes, fruit, pickles. The vegetables that require pressure > > > canning taste better and have better texture when frozen. Or dried. > > > > > > The first batch was a little slow, making sure I was doing it all in > > > the right order. After that it went along nicely and I canned > > > something like 8 dozen pints and a dozen quarts, plus a few things in > > > half pints. It is very satisfying and the quality is very good. Be > > > prepared to spend a lot of time washing jars, dishes, pots. > > > > > > My dad gave me his Harvest Maid food dryer. Before that I had one I > > > got at KMart. It worked fine, but took a lot longer than the > > > HM....which I learned to my dismay the first time I used it and made > > > little circles of apricot leather instead of softish halves. I had my > > > dryer in steady use most of the summer drying batches of juliet grape > > > tomato halves every few days. I didn't dry kale or mustard greens > > > last year and should have, I miss having those to toss in soups and > > > stews. > > > > > > Ellen > > > > > > > > > > > > > > > ************ ************<WBR>**A Good Credit Score is 700 or > Above. See > > 2 easy > > > steps! (__http://pr.atwola.htt_'>http://pr.atwola.htt_ (http://pr.atwola.ht_/) > (_http://pr.atwola.htt_'>http://pr.atwola.htt_ (http://pr.atwola.co/) ) > > > > > > m/promoclk/10000007m/promoclk/m/promoclk/10000m/promoc_http://www.freecredhttp > :_ (http://www.freecredhttp/) > > //_wwhttp://www.wwhttp://wwhttp://www.<Wwwhttp://wwhttp:_ > (wwhttp://www.freehttp://www.freehttp://wwhttp://wwht_) > > > (_http://www.freecredhttp://wwhttp://www.freehttp://www.fre & <WBR>hmpg & <WBR>b_ > (http://www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=62 & bcd=De) ) > > > > cemailfooterNO62) > > > > > > > > > > > > > ************ ************<WBR>**A Good Credit Score is 700 or Above. See > 2 easy > > steps! > > > (_http://pr.atwola.http://pr.atwhttp://pr.atwolahttp://pr.atwolahttp://pr.http > ://pr.ahttp://pr.atwolahttp://pr.atwolahttp://pr.atwolhttp://prhttp://prht_ > (http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http:// > www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=62 & bcd=De) > > cemailfooterNO62) > > > > > > > **************A Good Credit Score is 700 or Above. See yours in just 2 easy > steps! > (http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De > cemailfooterNO62) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 How sweet of you to settle my worries I really appreciate it! Maybe I'll experiment with that 1/4 unripe strawberries to the rest ripened. Thanks for the idea! *Annie , " Angie Rayfield " <angie.rayfield wrote: > > No worries about the pectin. Pectin is just a plant fiber found in a lot of > fruits and vegetables, and it's used as a thickener. The most common type > is made from apples, but as far as I know, it's in pretty much all the > growing things. I do remember reading somewhere that there's more of it in > underripe fruit than in ripe fruit (which makes sense - it's what what's the > plant cells hard & rigid, so the squishier the fruit gets, I'm guessing the > less pectin it contains). If you don't want to add pectin, you could just > use under-ripe fruit for part of the jam, maybe about 1/4 of the fruit or > so. > > Angie Rayfield > The Wholefood Farmacy > http://www.livethegoodlife.wholefoodfarmacy.com/2005/ga_home.asp > " Let food by thy medicine and let medicine be thy food. " - Hippocrates > > > > > > > > > There is an alternative recipe using Splenta, Pectin & > something else I think, but I don't want to use " unnatural " things > like manufactured Splenta (if I can help it, I'm still trying to > figure out what Pectin is... lol). > > > > . > > <http://geo./serv?s=97359714/grpId=19317184/grpspId=1705042000/msgI > d=5197/stime=1233191497/nc1=4025291/nc2=5191954/nc3=5579905> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2009 Report Share Posted February 2, 2009 I'll get them out and post some recipes as soon as I get a chance this week. No problem. :-)Cyndi In a message dated 1/30/2009 3:40:04 P.M. Pacific Standard Time, anniebaibak writes: Fruit Juice in place of sugar?? What books are you reading? I'd loveto read them and try some of those recipes myself. (if you don't mindsharing) :)Annie , cyndikrall wrote:>> I got my new preserving and canning books, and I've been slowlybrowsing > thru. What fun! I saw some recipes that use honey in place of sugar,which I may > try. And I read that you can use apple juice or grape juice as asweetener > for no sugar jams. I saw pectin at walmart, and they have onespecifically for > apple/grape juice sweetened jams. As soon as strawberry season ishere, I'll > be experimenting!> > Another thing I just found out-Excaliber dehydrators has theirheadquarters > right here in Sacramento! I can go there and visit them, andpurchase a > dehydrator directly from them. They carry some refurbed machines ata discounted > price. I'll definitely be visiting them in a couple months!> > Cyndi> > > In a message dated 1/28/2009 5:11:57 P.M. Pacific Standard Time, > anniebaibak writes:> > > > > Sadly, more than half of the jam is sugar :-\ Something I wasn't too> excited about (7 c. sugar to 4? c. fruit), especially since my dad> just found out he is diabetic and I want to be able to make things for> him to enjoy. There is an alternative recipe using Splenta, Pectin & > something else I think, but I don't want to use "unnatural" things> like manufactured Splenta (if I can help it, I'm still trying to> figure out what Pectin is... lol).> > If I ever come across an all-fruit jam recipe, I'll be sure to let you> know, as I'm sure that would quickly become my favorite recipe, too > > Annie> > _@RealFoodSimpRea_ > ( ) , cyndikrall@, cyn> >> > I would love to be able to can some "all-fruit" type of jams. Things> without > > adding sugar. I know that's not easy but I don't eat sugar any more. > > > > At least you get fresh jam in the middle of winter! That is awesome!> I bet > > it tastes like summer sunshine.> > > > Cyndi> > > > > > In a message dated 1/24/2009 6:48:02 A.M. Pacific Standard Time, > > anniebaibak@ annieb> > > > > > > > > > Ooo! Sun-dried tomatoes. If you find that recipe would you mind> > posting it on the group? I'd love to try it!> > > > Also, I made some strawberry & black raspberry jam this past summer> > with my dad showing me the process & it was a lot of fun. It was a> > lot less stressful than I thought it would be. The only thing that> > was really critical (according to my dad) was the stirring in of the> > pectin & boiling the solution for exactly 1 minute (we set a stop> > watch, hehe). Then you take it off the heat & start pouring it into> > the jars right away & cap them. However, I didn't put the jars in a> > hot-water bath to seal the caps or a pressure cooker so we put the> > jams in the freezer. They turned out really well! And I'm still> > using them with 2 quarts still left in the freezer (I think I'll give> > away more this coming year).> > > > Good luck with the water-canning. I've never done that before. I> > hope to try tomatoes & dill pickles this year, though. Let us know> > how it goes.> > Annie> > > > _ _RealFoo -> > (_@RealFoodSimpRea_ > ( ) ) , cyndikrall@, cyn> > >> > > > > > I want to avoid having to buy a pressure canner, so I'll try my > > hand at only > > > those things that need water canning, like tomatoes. Heck, if I> > just get > > > tomatoes accomplished this year, I'll be happy! LOL! Some day, if I> > completely > > > lose my mind, I may try pressure canning, lol. I can't even begin> > to think > > > about doing that now, the water canning is intimidating enough.> > > > > > I have seeds for a nice pickling cucumber, but that's getting> ahead of > > > myself for the moment, lol. I should have dried a lot more stuff> > last summer too. > > > Now my son has taken the dehydrator (he bought it originally tomake> > beef > > > jerky and took it along with him when he moved out) so I need to> > get something > > > else. I have a few things still in the freezer too, chard, wax > > beans, maybe > > > some collards if I dig deep enough. I love the idea of drying the > > greens for > > > soup. I make a pot or two of soup every week, so that in itself> > would make it > > > worth it to get myself a dehydrator. I also need a good book on> > canning. I > > > see a lot of recommendations for the Ball Blue book. > > > > > > Someone on another list posted a great looking recipe for sun dried> > tomatoes > > > that are soaked in wine first and then dried. I want to try it!> Sounds > > > fabulous. > > > > > > Cyndi> > > > > > > > > > > > In a message dated 1/23/2009 10:25:47 A.M. Pacific Standard Time, > > > stringweaver@ string> > > > > > Canning is great! I only canned things that need a water> > > bath-tomatoes, fruit, pickles. The vegetables that require pressure> > > canning taste better and have better texture when frozen. Or dried.> > > > > > The first batch was a little slow, making sure I was doing itall in> > > the right order. After that it went along nicely and I canned> > > something like 8 dozen pints and a dozen quarts, plus a fewthings in> > > half pints. It is very satisfying and the quality is very good. Be> > > prepared to spend a lot of time washing jars, dishes, pots.> > > > > > My dad gave me his Harvest Maid food dryer. Before that I had one I> > > got at KMart. It worked fine, but took a lot longer than the> > > HM....which I learned to my dismay the first time I used it andmade> > > little circles of apricot leather instead of softish halves. Ihad my> > > dryer in steady use most of the summer drying batches of julietgrape> > > tomato halves every few days. I didn't dry kale or mustard greens> > > last year and should have, I miss having those to toss in soupsand> > > stews.> > > > > > Ellen> > > > > > > > > > > > > > > ************ ************<WBR>**A Good Credit Score is 700 or> Above. See> > 2 easy > > > steps! (__http://pr.atwola.htt_'>http://pr.atwola.htt_ (http://pr.atwola.ht_/) > (_http://pr.atwola.htt_'>http://pr.atwola.htt_ (http://pr.atwola.co/) ) > > >> >>m/promoclk/10000007m/promoclk/m/promoclk/10000m/promoc_http://www.freecredhttp> :_ (http://www.freecredhttp/) > > //_wwhttp://www.wwhttp://wwhttp://www.<Wwwhttp://wwhttp:_ > (wwhttp://www.freehttp://www.freehttp://wwhttp://wwht_) > >>(_http://www.freecredhttp://wwhttp://www.freehttp://www.fre & <WBR>hmpg & <WBR>b_>(http://www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=62 & bcd=De))> > > > cemailfooterNO62)> > >> > > > > > > > > > ************ ************<WBR>**A Good Credit Score is 700 orAbove. See> 2 easy > > steps! > >>(_http://pr.atwola.http://pr.atwhttp://pr.atwolahttp://pr.atwolahttp://pr.http>://pr.ahttp://pr.atwolahttp://pr.atwolahttp://pr.atwolhttp://prhttp://prht_>(http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://> www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=62 & bcd=De) > > cemailfooterNO62)> >> > > > > **************A Good Credit Score is 700 or Above. See yours in just2 easy > steps! >(http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De> cemailfooterNO62)> Great Deals on Dell Laptops. Starting at $499. Quote Link to comment Share on other sites More sharing options...
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