Low Sugar Canning
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- เผยแพร่เมื่อ 21 พ.ค. 2021
- Safely reduce the sugar when canning fruits, jams and jellies and pickles and relish. There are many alternatives to use besides table sugar to sweeten your canned fruit including artificial sweeteners that the USDA now allows in canning. Bloopers included!
The USDA Complete Guide to Home Canning is found here:
nchfp.uga.edu/publications/pu...
Note: Please check this information before using agave syrup as a sweetener in place of table sugar: www.webmd.com/diet/features/t...
Note: Light Karo Syrup refers to its color, not its calories! Sorry about the confusion.
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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
As always, I learned some thing from you! Thank you. I loved the bloopers at the end. I was just in stitches seeing your adorable personality. Thank you for the help with canning!
Green tomato relish sounds wonderful. Hope you video your next batch. Thank you for the sugar/sweetener review. I learn so much on each of your videos.
You are so welcome! Someone else also requested we do a video on that relish, and we will!
Again, more great information. As a type 2 diabetic, this helps me immensely. I make lots of jams and jellies for my family and friends but am limited to how much I can eat myself. This is a game changer. FYI, I love pressure canning, but since it’s just my husband and myself in our home now, small batch canning has become part of repertoire. I bought the Instant Pot Max because of your excellent research, and I love, love, love it. We are never too old to learn, and you’ve become my favorite teacher. Love the bloopers too.lol😂
Thanks for sharing your comments. So glad this video was helpful for you.
How long can you keep jams and jellies after canning them?
@@dana7937 the recommendation is up to a year, but we use them at 3 and even 4 years and they are still good.
@@RoseRedHomestead I know it says 1 year. I figured it would last longer. I just wanted someone's knowledge that has canned for years. I only started canning 2 years ago. Thank you for the information. I was given lots of muscadine grapes and black berries last summer. I made 21 jars of jam of each kind. Plums were given to us also. Made jam! My neighbors peach tree was loaded with peaches. I just made 24 jars of peach jam today. Also canned 9 jars of cherry tomatoes today, another freebie from my neighbor. Had lots of fruit left after making the jam, canned fruit also. Muscadine and blackberry season is coming soon.I Will need to try and come up with other ways to preserve them. We have lots of jam to enjoy and share with family and friends. Thank you again.😊
@@dana7937 Wow that is fantastic! You have been very busy!
Thank you for this! Our middle child, now 8 years old, was diagnosed with type 1 diabetes a couple years ago and it’s always nice to find ways to support his health by minimizing excess carbs/sugars.
So glad it was helpful! Thanks for your comments.
Sorry to hear. I am type two diabetic and I need low sugar canning recipes for fruit. I am very glad to learn that you don’t need real sugar to can fruit you can also just can fruit with water which I’m perfectly ok with myself. Best of luck!
Chromium is the most important mineral to take, large doses of it, listen to the TH-cam video dead doctors don’t lie, will open your mind, diabetes is actually reversible, I’m living proof
Pam, you are so thorough! I knew I was going to need more info on low sugar canning, and I knew whose video I was going to watch - YOURS!! I love the detail and you don’t miss a trick. I know I can trust you implicitly!!! ♥️♥️♥️
Thank you for addressing low/no sugar canning. I wish there had been information on monk fruit, since that is the only sweetener that I am able to use. Since it requires 1:1 when baking, I may try a jar of jam to see what happens. If so, I will let you know the results. Thanks for all that you and Jim do to keep us informed and safe!
I wish I could have found solid information on monk fruit because many people have asked me about it. What my research did turn up was that we are wide open to sweeten with our choice of product and obviously monk fruit would be included there. I am very interested to hear the results of your experiment!
I’ve used monk fruit to can fresh apricots, as well as a no sugar version. The monk fruit did well. No after taste. I’ve also used it for jam. I don’t use added pectin, so my jam is soft.
@@Taking_Back_Thyme Thanks!
I’m excited to see your information on the electric pressure canner. With your background and extensive data collection, I trust your information. Thank you so much for researching this for us! Also, I really appreciate your low sugar and sugar alternatives canning information.
Thank you. And thanks for watching.
Would love to see your info on the electric canner. Been using it for a month or so. I love it.
Can I use erythritol for canning?
@@fir8550 That was my question too..
Love my canner also
I'm a diabetic so I'm really looking forward to this video thank you very much
Yesterday I watched several of your dehydrating videos. Today I started dehydrating veggies for the first time. I've also been wondering about canning on a diabetic diet, so this video is right on track for things I need to know! Amazing timing! Thank you.
You are very welcome. So glad it was useful for you!
I am diabetic, and so thrilled you made this video! Thank you!
Just love all the information and everything that you provide to all of us. I was looking for this information and there you are with it all!!! The bloopers at the end are great !!!! Hope you always keep them in!! Good job Mr. Jim. We appreciate you both so much for your dedication and knowledge! Just want to say a big THANK YOU / MERCI from Toronto, Canada. Keep safe!!!
Thank you so much for you comments coming all the way from Canada! We appreciate your kind words.
Absolutely adore the outtakes/bloopers! You guys are hoots! We never know what to expect. LOL. Tfs the sugar/truvia/splenda information as I too am diabetic and need to try to make things sweet enough for the hubby and not so sweet for me. I'm sure that'll be a bumpy road. Stay safe y'all 💜🙏🤗
Thank you for the effort you put into making these videos. I have been watching a lot of them especially on pressure canning, since we don’t have a tradition on this in Europe. I was so relieved to see that you also have bloopers. I did a lot of teaching videos on other subject and had many, many bloopers. So thank you for giving us a glimpse on your bloopers as well. I hope you keep ons posting.
Thank you--so nice to hear from you. Bloopers are just a part of my life, it seems, so we might as well share them.
Thank you for all you do to teach us and still give us amazing recipes.
My pleasure 😊
I am so glad I found you channel when I am starting to can. You have saved me from making a few mistakes. Thank you again for all your hard work.🥰
You are so welcome! We are glad you found us as well!
Thank you for this video. My husband is diabetic and there are so many things we'd like have on hand in the pantry with low/no sugar for him to eat
I use clear gel for my jams. I usually cut the sugar by less then half. They taste great you really taste the fruit. There are the recipe for using clear gel out there, amounts etc. There are some adjustments you will need to get use to. You can vary the sugar to taste and the amount of gel to get the thickness you like. So far I have had no complaints other than kids want a sweeter jam so I have learned to make adjustments. Also the amounts of. Gel used will effect the thickness you will get. Also leave plenty of head space! As it expands in jar. It just takes. A bit of getting use to to get what you like.
Thanks for this information!
LOVE the out-takes!🥰 Can't believe I missed this episode last year 🤦🏼♀️You have been such an invaluable resource for our newly prioritized food security journey. My hubby became T2 diabetic after making it through cancer (just before C19 hit). Thankfully, we are blessed he made it through the cancer and with low carb /keto eating he has never had to go on diabetes meds. For sugar alternatives we generally use Monk Fruit, Erythritol, and Allulose. Learning this new way of cooking and baking with alt sugars and flours is like taking chemistry/food science with my tired old brain. Your reassurance that sugar in canning is not a food safety issue but more of a taste /texture retention preference gives me much more confidence in adjusting recipes. Thank you both so very much for sharing all of your wisdom and generous hearts. 🤗🙏🤍
M M: We are happy that you and your husband have made it through his medical difficulties and are adjusting to his needs. Thank you for watching our channel and that we have able to assist both of you. Jim
I got the same ideas from Pam’s videos as I’m realizing that most diabetics is a food issue and can be controlled with food .I’m on that journey
Always learning awsome things from your channel Ms.Pam. Thank you. Looking forward to seeing your new canner!
Thanks so much
After making peach jelly according to the recipe that called for 7 cups of sugar, I found it was way too sweet for my taste. I just bought some low sugar pectin and will try it with less sugar. My peach jam didn't jell with less sugar, but tasted very good. I always check your channel after others to see what's what. You always seem to supply the answers I need! Thank you.
Dear lord 7 cups of sugar! 🫠 I’m type two diabetic so canning fruit with No sugar is my goal. I just wonder how canning fruit in just water taste. I myself prefer a low sugar taste
I'm grateful for this video. I was wondering about this today. So glad to know I can use honey for ham preserves. I'm excited. Your channel has been an absolute inspiration. I hope you know the value you bring to people with the amount of science based knowledge you provide. A true born teacher. I just absolutely love you.
I meant jam. Good grief. Don't can ham in honey, ya'll.
Fantastic information. Love what you do!
Glad it was useful for you. Thanks for watching.
I enjoyed your video! And I love the Bloopers at the end! You should always include those! 🤣
Good to know. I'm very interested in lowering sugers in fruits. I'm also excited to see the presto cooker test. Thanks soooo much for taking the time to make these videos. You're greatly appreciated!
You are so welcome! Thanks for watching so many of our videos and sharing your comments.
So excited that you will be testing the presto!!! I’ve had one for several months and have used it but have been slightly hesitant
It will be tested over the next several weeks and I will share all results.
Thank you soooo much. I have learned so much from you video. Great teacher who does her research to share with us the safety on canning🙏👌👍
You are very welcome.
Thank you for your videos. I have canned all my life (we are about the same age). I was a 4-H member and leader. Loved all working with food preservation methods. I have learned so much from you as for the "reason why" we do things. Thank you so much. Am looking forward to seeing how the new Presto works. I have Parkinson's & 6 back surgeries - so looking for something a little easier to use.
You are so welcome! For your sake I hope the Presto results are positive!
Thank you as this is quite helpful with so much diabetics in our family.
Y’all are so cute. I love the bloopers!
Cynthia: Thank you!! 😊 Jim
Excellent video!...I Love how informative Pam is. I got a chuckle out of the bloopers! 😁..Funny at the beginning of the video I kept looking at the Truvia box & reeling through my mind how to pronounce Truvia! 😅
Wish i could ‘like’ this twice! Thanks!
Great ideas and explanations
nadurkee: Thanks! Jim
I always learn from your videos. Thank you.
I produce maple syrup and I'm so happy to have found things video! I'm always looking for ways to use it.
Absolutely love your videos, so much information. Thank you for all you do.
You are so welcome!
I love my Presto Digital Electric Canner . Thank you for interesting videos. I enjoy each one.
Glad you like them!
And again: great and informative video! Exactly what I needed! I am pregnant and have developed gestational diabetes. Thank you!
You are so welcome. So sorry about your diagnosis and I am glad this video helped.
White grape juice goes perfect with pears!!
Just found your channel and it is quickly becoming my favorite!
That sounds fabulous! So glad you found us! Thanks for sharing.
Thank you so much for this info. I’m new to canning but must watch my sugar intake. I think I’m going to go the no sugar route then add a bit of monk fruit to each jar as opened. Again, thank you! You and Jim are just too cute!
Love this video. I am working on reducing sugar also, so, found this very helpful. AND I cannot wait for you’re video on the Presto digital canner.
Thank you. I am doing my test batches right now through the next few weeks. I give an occasional update on our Facebook page. I have scheduled July 10th for the video!
RoseRed Homestead thanks so much :). I did some research today, and it isn’t available here in Australia as yet, but, I will be keeping an eye out for when it is... I’m off to the FB group to have a read..
Thank you for another great video with great information.. I love the bloopers tooo.. lol. I watch my sugar and salt intake like a Hawk.. I'm very interested in the canner video also.. have a great weekend..
You are very welcome! Thanks for watching.
I have to chuckle at the Bloopers... I can so relate! You answered a few questions about sweeteners in canning for me, thank you.
You are welcome! Glad you enjoyed the bloopers. We never know when they are going to pop up!
Oh my everybody loves ice cream sandwiches.
Love you guys. Thanks!!
Great information. I wasn't sure about using less sugar. Now I know. Love the bloopers. Y'all have had wind and we have had rain everyday. The backyard is flooded so I have to wear rubber boots to get out to the garden and the chickens. I need to plant my peppers, but I heard it isn't good to dig in wet, soaked, soil. Thanks for sharing and Have a Blessed Day.
Glad it was helpful! I thing no matter where we live these days we have weather challenges that impact our desire to grow vegetable gardens. Hopefully we can all figure out solutions!
I loved the bloopers at the end, it was nice to see that side of you.
LOL! Thanks.
Thank you so much! So helpful to figure all this out.
You are welcome.
I love the bloopers!! So fun. I use a very light syrup in canning most fruits. When using honey I think using less, then a person might think is best. When i make my green tomato relish, my youngest son(41) thinks I make it for him, not...I have to hide some...lol..I would love your apricot pepper jelly recipe. Thanks for all the info.a
LOL--thanks! I love it that your son is so fond of your green tomato relish! How fun! We did a video on that--here is the link: th-cam.com/video/PRKQTWXozxY/w-d-xo.html
Great video. Way back when i was 18 and started canning for myself, i did most of my fruit with little or no sugar in it. I still can fruit that way. I probably use the same ratio as you do for syrup. Anyways you guys are great, love the bloopers.
Thanks for sharing! Glad you like the bloopers!
Wow I’m excited to see that presto canner work!
Me too!!
Thank you for answering my questions.
You are welcome!
I have made strawberry jam using Lakanto erythritol/monk fruit blend and it crystallizes in the process somewhere. So, I ended up with crunchy bits in the finished product. I didn’t care too much for the taste either. It also didn’t jelly up like I would like…but there could be many other factors for that because it was my very first time.
I stopped using sugar years ago and started using splenda...i use it in everything including my fermentation and it works great!
When I make jams I use Splenda. What ever the recipe calls for in sugar that's how much I use for Splenda. Now when making applesauce I do like you do I taste it. I am a diabetic so I have to be careful on the amount of sugar I use or the kind of fruits I use . I can use just about all berries. For jams. Thank you 💖🤗
You are welcome. So glad to hear your comments about how you do your sweeteners in canning. Great info--thanks.
@terrychrist1383 My husband is diabetic and I’d been wondering if that would work. Thank you!
Great video. Thank you very much for your sharing your knowledge ⚘💕
Glad it was helpful! Thanks for watching.
It would be great if you wrote a canning cookbook! Would love to see some diabetic recipes included in it as they seem hard to find online. Thanks for all your wonderful information.
If I did that it would just be a compilation of what the USDA tested processes and recipes and those of the state extension offices around the country have already put out there. But thank you.
I am super excited to hear you are going to test the Presto Digital Canner. I trust your information and testing.
Fingers crossed! I want to do several batches of different foods to really put it through the wringer for my testing. I am planning on releasing that video July 10th if all goes well.
@@RoseRedHomestead Wonderful! I am marking the date on my calendar. Thank you!
@@bettypierce8050 LOL--now you are making me nervous!
@@RoseRedHomestead I have faith in you 😁
I love watching your videos so much, you are so full of information and i trust you all so much. I am trying to make jellies/Jams with sugar substitutes because my husband has been recently diagnosed with type 2 diabetes.
I am ready to make redbud jelly, dandelion jelly with a sugar substitute. I have made white clover jelly, purple clover jellly, honeysuckle jelly with full sugar but that was before my husbands type 2 diabetes diagnosis. If you can offer any input I would be forever grateful. The redbud trees and the dandelions are blooming and I have to start making jelly with trial.and error. If you have a recipe I would so appreciate it. I love you all so much.
We have not made any of the types of jellies you mentioned. Please use tested recipes. Jim
Thank you for sharing this information. Our favorite sweetener for canning is processed in USA apple, grape juice or stevia.
Sounds great! Thanks for sharing.
I just made some honeyberry jam without pectin or sugar. I used a monkfruit/erythrotol mix. It set up nicely
Norma McRae’s book Canning and Preserving Without Sugar (recommended by the Wisconsin extension, I think) has a recipe for green tomato chow chow that uses apple juice instead of sugar. I just got a recipe for Nova Scotia green tomato relish and it’s delicious.
Fun video oh and informative 🙃
Thanks! 😃 Jim
I love this video with so much good information. I am looking to do low no sugar recipes I would also like to use Allulose as a sugar substitute Another Ytube channel Steve at "Serious Keto" uses it and he made a sugar-free Ketchup recipe with it. Not to can though. I am looking at some Ketchup recipes with sugar and hope to try to exchange the sugar with Allulose, I see that Ball does have a good one. Also, I would like to make Zucchini relish with allulose instead of sugar. My daughter loves the zucchini relish and so do we. I just have never used a substitute sweetener instead of sugar. Have you tried zucchini relish? it is so delicious in dishes like potato salad, deviled eggs, on a hot dog or hamburger or anywhere you would use a sweet relish and even just as a side dish.
Im drooling over that presto electric canner and cant wait to see that. This was great information..ty for sharing. Im still available as a taste tester..lol
Good to know!
So glad I found your channel and subscribed. You brought up an important point possibly without knowing it. Government agency said no you must not do this. Now they say you can. I remember seeing a canning recipe for meatballs from 1973 and a lot of folks saying it's not safe and some folks have been making it since without getting sick. Would you have an interest in making a meatloaf in a big wide mouth jar and embedding your temperature probe in the center?
Thanks for subbing, and welcome! So much of canning is science-based, and science changes as technology changes. It is no surprise that the UDDA has changed their recommendations from time to time as better technology has emerged to allow them to take better measurements. I stick pretty close to their current recommendations so meatloaf in a jar would not be something that I would do.
You are a plethora of information. Thanks. I use low sugar pectin with great success. I can tell when I've had too much sugar. I think the low sugar allows for a more natural taste of the fruit.
Thanks for sharing your ideas!
As a Diabetic, I have discovered Pomona's pectin and use ripe fruit and very little sugar.
That sounds like a great solution! Thanks for sharing your experience.
Thank you so much! I was wondering if I could safely cut down the sugar when canning fruit.Your video came up when I searched low sugar canning and your site (I trust your site and Suttons Daze, but not most).
Thank you!!!!!
You're welcome!
Thank you for your help. I need to make a lower sugar grape jelly for my husband
You are so welcome! I hope this information will work for you. Thanks for watching.
Loved the bloopers! Lol
Glad you like them! LOL!
Great info!! I don't need all the sugar I use and now I know I can make things without it. I didn't know you could use artificial sweeteners!
Glad it was helpful!
Every day is a special occasion 😊
Lovely!
I just adore you and your videos. You have been teaching me so so much! Wonderful info.
I have been wanting to ask you about the Weck jars. I was told they have Led in them, I have heard there is a test that can tell you. Can you explain 🤔 more about Led and if you know if it's true, and also if other non-ball jars might have Led also. Any info you have is appreciated.
Thanks for all you do. Love the Bloopers lol
Sadly, there is lots going around about lead in Weck jars just now. I have looked into this and cannot find a reliable source for information I trust. Most appears to be hype. My opinion is that given Weck jars have been used in Europe for a hundred years that if there is lead in them, it must not be very much. One article I read said that lead leaching into food from glass jars is minimal and is much less that the amount of lead we consume on a daily basis from our regular diet and other activities. I am not put off by the hype and will continue to use my Weck jars for canning.
@@RoseRedHomestead oh thank you so much for this info. I knew you would know :-) Thanks for all you do!
@@sandyclaus2729 You are welcome.
I like to put part of the fruit through my steamer/juicer and use that juice. Mix or match with the fruits and juices makes for interesting flavors. When I want a juice that I don't have the fruit for, pineapple, for instance, I will buy it from the store.
I will also put raspberries through my victorio strainer w/berry screen add a pinch of stieva extract as my canning liquid for my pears. OJ also works good with pears
Very interesting idea! Thanks for sharing.
Sounds wonderful! Thank you.
I watch your all the time on You tube tv. Your videos are great. On u tube tv I can't respond. Thank you for sharing. Love to watch you.
You are so welcome!
I saw that one of the sweeteners you mentioned is Truvia. This is made from Estevia or Stevia. This is a natural sweetener. Although it is important for me to reduce my sugar intake. I don't use Truvia, Stevia, etc. Because I'm severely allergic to it. From what I can tell, the stevia plant is a cousin of the ragweed plant; another plant I am severely allergic to.
I find most stevia's have a bitter aftertaste.. I am liking the monkfruit and erythritol blend and I do use liquid splenda drops sometimes.
Check the ingredients list on truvia. They were actually sued by the American diabetes association because it was 99% corn sugar and 1% stevia, but they marketed it safe for diabetics which it was not. Not sure if they changed the recipe since then, but our laws only require something have 1% stevia to be sold AS STEVIA. It’s very deceptive so be careful. Monk fruit is not pure monk fruit either. Read the ingredients list on everything you buy.
Wonderful video! Have you tried monkfish or a blend like the Lakanto brand?
I have not. But I hear it works great.
I hope your recipes using natural pectin that you developed will be in an upcoming cookbook ;)
And I love the camaraderie! 🤣🤣🌹
🙂 🙂 you two are sooo funny....you got me laughing a belly laugh at the end with your bloopers!!!!
Honey NEVER goes bad. If it sugars up. You can still heat up and it is still good. Honey has been found 3000 years old. Was still good.
We have been canning peaches with Splenda for many years. We also found some sugar with mostly artificial helps with taste. The longevity of the food storage does not seem to be affected.
Good information--thanks for sharing!
Great video. Could you tell us about the place that you store your jars? I remember you said that most is in your garage. I wonder if temperature may influence? I don't have much space in the house. 😊 Thanks again for sharing your knowledge.
We store our canned foods in our garage, in the dark, and try to control the temperature as much as possible. During the winter, we have a old radiator heater to keep the canned foods from getting too cold, and during the summer our garage is about 10-15 degrees cooler than the outside temperature. When it is too hot, we open the doors and create a air flow through the garage. Thanks for watching our videos.
Hello Pam & Jim. Thank you for all the wonderful videos you put out. I power watch your channel all the time.
I live in Florida and also have some very hot summers so my question is about your storage of your canned goods in your garage and how I could go about doing that. Is your garage temperature controlled? Mine gets quite hot in the summer with the overhead door facing west. We do get cold in the winter but my garage although cold it is never near freezing temps. It’s not even cold enough to use as a fridge for food like I was able to do in South Dakota and Wyoming. Do you have to do things differently for winter? I would love to see your set up if you would be interested in doing a video on it.
Our garage is insulated and has a vent so hot air can exit in the summer. It gets around 90°F at times. In the winter it can approach freezing so we have a space heater in place so the glass jars won't freeze. We lived in Wyoming while we were doing our doctorates, so we get how cold it is there!
@@RoseRedHomestead I live in The panhandle of Florida and my garage is insulated and Sheet rocked and attached to my house. I don’t have a window in it but it is ventilated. So in your opinion if summer temps stayed in the low to mid 80’s and occasionally low 90’s would be okay for canned food storage?
I’m talking temps inside my garage, not outside temps here
@@pamricard7699 If we had that situation we would be thrilled! So yes, go for it!
@@RoseRedHomestead thank you so much. I still say a video on your storage would be fantastic.
Green tomato relish sounds wonderful! Do you have a video on that?
Not yet, but we will do a video on it the next time I make a batch! Thanks for the suggestion.
Any chance you could do a video in the future utilizing low sugar SureGel with Swerve? I have a few Diabetic friends asking me for more options and wondering your experience. Kind regards, Lisa
Since that is not something I have experience with, I would have to do some research and practicing, but I will add it to our list of requests. It is nice that your friends turn to you for advice! Thanks for your comment
I do not can, but this is a great topic for many people with diabetes.
Stevia and Monk Fruit natural sweeteners intrigue me the most as they are low calorie and decent for diabetic use.
Thank you for your comments and sharing your ideas.
I'd be interested in your thoughts on Pomona's Universal Pectin. Its wonderful for low sugar stuff.
I have just learned about it from others posting comments on this video. I plan to try it! It sounds like it is really good!
so i am diabetic and want to make some sugary free jam and i would like to use stevia any thoughts? thanks
I am going to be canning Cowboy Candy and have been trying to decide which sweetner to use replace the regular sugar...
I found a canning recipe for Sugar-Free Candied Jalapeños using Monkfruit...
I use monk fruit in all my baked goods. It remains stable in baking but I use less than a recipe calls for. If it calls for 1/2 cup I use 1/3 cup instead. To my taste buds it feels cold in my mouth if I don't cut it down. I haven't used sugar in 2 years and it's an ongoing challenge to find the right substitute for each recipe. Thank you for the info you shared.
Thank you for sharing your experience! Wonderful!
I have used monkfruit in my apple jelly along with low sugar pectin. I gave it to a couple friends that are diabetic. It looked and tasted great before I canned it, however when they opened it, it crystallized. Could you tell me why that happened, as to avoid this in the future?
@@ForGoodnesSake monk fruit is normally combined with eurythitol. Eurythitol crystallizes in many things. Try a sweetner without the eurythitol. I use Zusto these days and it stays good.
@@chaoticladyful thank you, I'll try that in my next batch.
To cute!
New to your channel and honest opinions. Hubby and I serious considering the pressure canner. I've wanted to be this my whole life.. not so scared anymore. BUT... we live in Florida (hot) where would we store everything we can? No garage...a closet?.what home temp should they be in? Purchased USDA guide..we already make soups & stews & freezer for lunch. Thanks for your help.. maybe you can do a video of your pantry. Thanks!
Welcome!! Thanks for joining us--we are happy to have you along on our adventures. Our food storage area is in our garage, which gets to be around 90°F on some summer days even though it is insulated. I wish we had a separate climate-controlled food storage area, but we don't. Sometimes we just have to use what is available to us. Ideally, a room or closet that stays at about 70°F would be perfect. So, if you don't have such a room available, just figure out the next best thing!
@@RoseRedHomestead thank you. We'll keep watching...
@@maryapplegate4402 I live in NWFL and like you I had no storage. We bought a used shed, put electric in it, insulated it, put paneling up (not necessary but it keeps the insulation up and keeps jars from falling in the back), Rubbermaid shelving and a small a/c in the window. I have plenty of climate controlled storage for my canned goods and buckets of food. It works really great for my family of six. We also have an oil filled heater when temps get below freezing.
I have a Question perhaps slightly off topic. I'm canning plums and apricot to day as a jam. I did not have any lemon juice but I noticed when making plum jam, The cur book does not require lemon juice however, when making apricots jam it does. What do you do when combining the 2 fruits? Do I need lemon juice? Can I use a citric acid powder instead?
The lemon juice was to increase the natural pectin enough so the mixture would gel. Jams can be very tricky if you are doing your own recipe--not in terms of botulism if you are using fruits, but in terms of the amount of pectin. Powdered citric acid will not help with pectin..
I thought 'light' corn syrup referred to the color, not the amount of sugar. I am puzzled. Love your videos. Have made the pulled pork, chicken a la king, stroganoff and broths.
Yes, you are right. I don't know what I was thinking when I said that. Wow--you have done a lot--that is great.
@@RoseRedHomestead LOL! Thanks! Can't wait to try some low sugar goodies.
I’ve seen a lot on “rebel” canning where folks are canning things like milk and raw eggs.
What are your thoughts?
The 1st video I saw of yours was for bottled or freeze dried lemon curd. As I was bottling up 5 trays of freeze dried curd I was wondering about storage life because of the butter. Any info on this would be appreciated. Thank you
All I know is that mine are doing fine for all of three months now! LOL. Other than that, I have no experience.
Hi Dr. Cantrell, does this also apply to banana? I made monkey butter, which is bananas, crushed pineapple, sugar, coconut, and a small amount of lemon juice. The ingredients calls for way too much sugar. Am I safe to reduce it in this recipe? Also is it OK to use pH test strips on food? I think I have seen you do that before.
Yes you may reduce the sugar. And you certainly have seen me use litmus paper on food. I always keep litmus strips in the kitchen for canning and other prep work
@@RoseRedHomestead thank you so much! I appreciate you taking the time to reply. Yes, I did see you use litmus paper. I am trying to watch all of your videos!
I use a Ball canning book and emailed them and ask if I could leave out the sugar in the jam recipes and they said yes it was safe...but the texture of jam would be different.
I love your detailed explanations! Ty
Honey never goes bad actually