KAPASSONS When you make your syrup for fruits, how much splenda do you use to water. Usually for my pears and peaches, I will use 1 cup of sugar to 6-8 cups of water. Also, my great-grandmother was diabetic and she canned her fruit in water without sugar.
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on this team. I love to can & freeze foods. A question about using sugar subs. I use splenda for making a syrup for fruits. Sure jell has a sugar free product for jellies. They just don't get as thick as sugar does. Sometimes I use 1/2 sugar & 1/2 splenda in my jams and jellies. Good Luck.
Hello. I was so excited to learn this site exists! I plan on putting several foods up this summer and I'm interested in trying to do my fruits and/jellies without sugar. Sugar substitute is ok. has anyone ever substituted something like Xylo-sweet or another natural sweetener in place of sugar? I'm wondering if it works. I hate to spend the $$ and effort if it isn't going to work. I'd like to put food up for my family but also as gifts. -Thanks for any input.
Ingredients: 6 cups apple cider vinegar 8 cups brown sugar 2 teaspoons whole cloves 3 sticks cinnamon 8 pounds crab apples Preparation: Boil vinegar, brown sugar, cloves, and cinnamon together. Leave stems on crab apples. Mix vinegar and sugar; bring to a boil. Put spices in a cheesecloth bag. Add crab apples and spice bag to syrup and boil until apples are tender. Remove the fruit with slotted spoon and pack into hot sterilized jars. Pour in syrup. Seal. Process crabapples in a boiling water canner for 20 minutes. From 1,001 to 3,000 feet altitude, process for 25 minutes, and from 3,001 to 6,000 feet in altitude, process for 30 minutes. Over 6,000 feet, process 35 minutes.
3 qt. crab apples, firm, ripe with stems 1 qt. vinegar 5 c. sugar 1 stick cinnamon 1 tbsp. cloves 1 tbsp. whole all spice 1 tbsp. mace (blade)
Wash apples. Run a sterilized needle through each apple to keep them from bursting when cooked. Bring vinegar, sugar and spices (which you tie in a bag) for 5 minutes. Add apples and heat slowly. Simmer until tender. Cover and let stand 12 to 18 hours in a cool place. Carefully pack apples in hot clean jars, pour hot liquid over apples, leaving 1/4 inch headspace. Remove air bubbles. Seal. Process quarts, pints 15 minutes in boiling water bath. Yields 6 pints.
Pickled Crab Apples Boil together 6 cups vinegar, 8 cups brown sugar, 2 teaspoon cloves and 1 stick of cinnamon. Leave the stems on 8 lbs. crab apples. Add to syrup and boil until fruit is tender. Remove the fruit and pack into jars. Pour in syrup. Seal.
Nice to meet you, Nora! I have crab apple trees, which I always say I'm going to make jelly but never have time. Have you ever made crabapple jelly? Welcome to the group! Sorry, can't help you much with the cherries. We had cherries, but never put up netting, and the birds always got them as soon as they THOUGHT about getting ripe. They were good, though, w/o spray. I hate the thought of spraying.
My name is Nora and I'm new to this group as well with the hope that I can become more frugal and wise. Many years ago I used to at least dry fruit because it brought back good memories of visiting a favorite Aunt. I would also freeze excess fruit but over the past few years I've just been getting by day by day. I think that now that I've started exercising, my mind has awakened again and I'm realizing that there really is alot more that I can do. I still need to learn how to preserve things by canning(the only thing I've ever done by myself is make jelly). I think cherries will be a must do project for me since I like them to eat and to make pies from(guess I better spray my tree). Anyone have a good link that will tell me what I need to do now in order for my cherries to not have worms(we have blossoms right now).
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