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PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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8/14/09 9:47 A

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I use it like ketchup. I put it on burgers, sandwiches, dip oven fries in it.

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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
8/14/09 7:58 A

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Thanks, Our tomatoes did not do good this year but I'm going to try to get enough to try that.

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NETPASSONS's Photo NETPASSONS SparkPoints: (0)
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8/13/09 11:49 P

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Debbie,
Sounds good & easy. What do you use "Tomato Butter" for/ in?

Net.
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8/13/09 10:46 A

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Tomato butter is easy. Wash a big batch of tomatoes, cut them in half, put them in a pot and boil them until they release their juices. This takes very little time, maybe 5 minutes. Then run them through a ricer (or push them through a strainer if you don't have a ricer). You'll end up with a pot of tomato juice and some skins and pulp. Discard or compost the skins and pulp. Put the juice in a crockpot, on high, with the lid off, and let it cook down to the consistency you like. You can add sugar,splenda, tobasco sauce, salt and pepper, whatever you like, to taste. Then you can either freeze it or process it in a hot water bath.

If you don't have a crock pot, you could cook it down on the stove top on very low heat or in a slow oven. Be careful it doesn't scorch.

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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
8/12/09 7:17 P

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I would love to have the tomato butter recipe i can not eat store bought ketchup because of the sugar.
Thought I might could make yours with splenda.

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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
8/6/09 10:18 P

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Thank you !! Baby Zac continues to improve. Thanks for continued prayers.

Lisa

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8/5/09 1:54 A

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God answers prayer.

Prayers going up!

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NETPASSONS's Photo NETPASSONS SparkPoints: (0)
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8/5/09 1:50 A

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Lisa-That is wonderful news. I will keep that precious baby in my prayers :)

Net.
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8/4/09 12:04 P

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Hi, just want to pass on to you gals, that Baby Zac has made it through the weekend and yet another surgery. The drs think he can recover from the stroke without problems. Drs have said that someone must have been praying for him as that is the only way he would have made it so far. Thanks for all your thoughts and prayers.

Lisa

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8/3/09 9:34 P

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This thread has been very enlightening to say the least. You veterans are wonderful teachers! emoticon My Mom used to use a ricer to make out mashed potatoes every night.

Jean

Yes you can! Believe in your vision. Believe in your goals. Believe in your plan. More than anything else, believe in yourself.

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8/2/09 7:30 A

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I use my ricer for mashed potatoes and salsa.

"Free men have arms; slaves do not. -- William Blackstone
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GREBJACK's Photo GREBJACK Posts: 3,705
8/1/09 11:19 P

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My mom has a contraption like what you describe, that she calls a Foley Food Mill. I have a slightly different beast called a Victorio strainer. Same sort of mesh system with a sideways screw to push food through it, and then the peel and seeds that dont pass through the screen extrude out of the end. It has the advantage for large batches that you don't end up covering the screen with the stuff you don't want so that the stuff you do want can't get through.

Both are really handy toys at the end of the summer. I'm tasting fresh tomato sauce as I write this...

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PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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7/29/09 10:31 A

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A ricer is a contraption that lets you extract the pulp and leave the skins and seeds behind. I use mine to make applesauce and fruit butters.

On the outside, my ricer looks like a cooking pot, but instead of a solid bottom, the bottom has little holes in it. There's a hand crank and a metal disk that attaches to the middle of the bottom. You put the cooked food in the ricer, place it over a bowl, and then you turn the crank. The crank pushes the metal disk around the bottom, and that pushes the pulp through the holes. The skins and seeds get left behind in the ricer. It's a clever little gadget.

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BIG8FAMILYMAN's Photo BIG8FAMILYMAN Posts: 51
7/28/09 10:59 P

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Thanks for all the great info everyone.

Debbie - what is a ricer?

"You can only lead others where you yourself are prepared to go"


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7/28/09 12:57 P

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My MIL gave me an old pressure canner that her parents used when she was a girl (back in the 30'). I don't use it, but it still had the original instruction book, complete with recipes. They are amazing--they tell you to cook everything for so long that it would have totally turned to mush. I'm very happy to live in an age that has freezers!

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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
7/28/09 12:36 P

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Hi, just catching up and reading through the posts. My great- grandmother was diabetic, she did not add sugar to her fruit when she canned it. I use a very low sugar ratio, I add maybe a cup to 10 cups of water, and when I do the apple sauce no sugar at all. I do not process my jams, as I do the freezer jam and you do not have to process.
I don't can my beets with sugar, just a 1/2 tsp of salt per jar. If hubby wants pickled beets, I simply pickle them in a bowl.
It has recently come out to pressure process the veggies. I remember stories my grandpa told of canning. Green beans were 180 minutes in the hot water bath, he would set the canner at night, go to bed, get up in 180 minutes and switch them. Ah, how times have changed, this was also in the 1920s and 30s he did this.

Lisa




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Fighting For a Cure.

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ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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7/28/09 8:51 A

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Yes, I hot water bath them. I didn't bother with the tomatoes, because I only made 4 half-pints and gave all but one away. So, I told people to keep them in the fridge.

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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,815)
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7/27/09 11:49 A

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PARROTWOMAN - Thanks for the info. Do you can these using how water bath method?

~ Angela


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7/27/09 11:30 A

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I make my butters by cutting up the fruit, briefly boiling it in as little water as possible (no added water for the tomatoes), running it through a ricer, and then cooking it down in my crockpot, on high, with the lid off. I add sugar to taste (very little is needed) and a dash of Tobasco to the tomatoes. My friend who is gluten free loves the tomato butter becuase catsup usually has wheat in it. I just think it tastes better than catsup!

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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,815)
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7/27/09 9:40 A

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What a great idea to use tomato butter as a ketchup alternative. (The peach butter sounds yummy too!)

~ Angela


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7/27/09 8:55 A

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My pickled beets are actually okay to eat right away.

Good info on the sugar. When making jams or jellies, I don't deviate from the recipe, because I'm afraid they won't set. I like to make butters, because you can get a good consistency without adding sugar. I've made peach butter, apple butter and tomato butter (which I use instead of catsup).

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CAROL_'s Photo CAROL_ SparkPoints: (0)
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7/27/09 1:15 A

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Maybe a better thread would be, "canning without sugar". Or, "canning with reduced sugar".

I bought the sure-jell that doesn't require sugar.

I can't imagine pickled beets that aren't (a little) sweet. I'm going to try that recipe.

The peaches recipe that is 1-5 ratio seems to be reduced sugar.

I tried stevia, brand name PureVia, in iced tea this week and I like it. Since I'm new to canning I'm not deviating from recipes, however.

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7/26/09 10:47 P

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BIG8FAMILYMAN, You definitely don't want to can peaches with just water. They will taste terrible, since the sweetness of the peach will leach out into the water and the peach itself won't be as sweet as it was fresh. If you don't want to use sugar, you could use some kind of sweet fruit juice instead of the sugar syrup, maybe white grape juice or pineapple juice?

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7/26/09 7:30 P

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I share the attachment to Stocking Up - worth borrowing from your local library if you're starting to can and trying to figure out if you want to make a habit of it. The book has both recipes (for the canning and for the food when you go to eat it later) and lots of the science.

As for sugar, it serves two purposes in preserves - one is it helps things set up. If you care that you get jelly instead of syrup, you probably need to use as much sugar as the recipe calls for. Sugar also serves to help with the preserving, like salt. If the solution has a ton of electrolytes in it (like sugar, salt, citric or ascorbic acid) it'll destroy the cell walls of a lot of bacteria, and suck the water out of them so they die. A little sugar feeds the bacteria; a lot of sugar kills them.

As for Fruit Fresh, I think it's citric acid (also called sour salt - it's on the outside of candies like Sourpatch Kids to make that mouth-puckering tartness). You can also use ascorbic acid (vitamin C). You don't need them to preserve the peaches, but it's like tossing a fruit salad with lemon juice - the acid keeps the surface from oxydizing, so if you don't want your canned peaches to turn brown... I buy it from King Arthur Flour - the extra acid also makes the yeast in bread dough happier.

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BIG8FAMILYMAN's Photo BIG8FAMILYMAN Posts: 51
7/26/09 5:05 P

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Debbie - thanks for the beet recipe. I'll try that one on the next batch and compare.

I was curious if you need to leave them alone for a period of time before you try to eat them - are they like pickles where you need to let the pickling do its thing for a while first?

Thanks again!
Blake

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BIG8FAMILYMAN's Photo BIG8FAMILYMAN Posts: 51
7/26/09 5:00 P

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Thanks all.

So for the peaches - is the sugar syrup in there because they would taste bad without it, or for some technical/preservation purpose? Can I just use water?

Another questions is the use of "fruit fresh" or equivalent. I remember my mom using it always. What do you all use?

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7/26/09 11:21 A

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Interesting. Thanks. I hadn't thought fruit to be acidic.

~ Angela


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7/26/09 11:11 A

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No, because fruit is acidic, so it's okay without the pressure canning.

I have noticed that some jelly and jam recipes call for lemon juice, and I wonder if that is to get the acidity up to a safe level. Some fruits are more acidic than others, but I've never paid attention to see if the lemon juice is added to preserves made with less acidic varieties.

Edited by: PARROTWOMAN at: 7/26/2009 (11:12)
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7/26/09 10:41 A

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Thanks PARROTWOMAN. So does that mean those who make jam, etc. w/out the pressure canning method have just been lucky?

~ Angela


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7/26/09 9:52 A

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This is from Stocking Up (my canning bible):

"High-acid foods like pickled vegetables, fruits and tomatoes are vulnerable only to heat-sensitive organisms. Boiling temperatures are sufficient to sterilize these foods and make them safe for consumption. Low-acid foods, like vegetables, meats and dairy products, however, are not only susceptible to heat-sensitive organisms, but also to bacteria that can withstand temperatures above the boiling point of water. Clostridium botulinum forms a dangerous toxin that causes botulism, and this may be present in low-acid foods even after long boiling. Such foods must be processed at 240F to kill any possible traces of Clostridium botulinum. Temperatures above the boiling point of water (212F) cannot be reached under ordinary conditions. A pressure canner must be used to process low-acid foods so that the necessary high temperature can be obtained."

Blake-I make pickled beets without any sugar. Here's my recipe:

You need about 1 pound of beets for each pint jar. Boil the beets in salted water until they are tender. Drain, let them cool a bit and then slip the skins off. If they are small, you can pickle them whole, otherwise cut them into slices.

Bring white vinegar to a boil. The amount of white vinegar depends on how many jars you're making. I usually do 10 pints at a time, and that requires about 3 cups of vinegar.

Get your jars ready to go (clean and sterilized). Put 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground ginger (or a little slice of fresh), and 3 or 4 whole black peppercorns in each jar. Pack the beets into the jars. Fill with the hot vinegar, tap the jars or run a knife around the inside to get all the bubbles out. Wipe the rims, put on the lids, and process in a hot water bath for 15 minutes at sea level. Add a minute to the process time for each 1000 feet above sea level.

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7/26/09 9:14 A

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That's sounds so simple NETPASSION! I'm new to canning too. I'm a bit confused though. I was under the impression that you can only do high acidic items with the hot water bath method (tomatoes), and the pressure cooking style for all else so there's no risk of botulism, etc. Someone else told me that they had made jam the same way!

What is the truth behind hot water bath vs. pressure cooking? Can anyone answer this for us? I'm sure if I'm confused there must be others (especially newbies to canning) that would like to know also.

Thanks in advance!!


~ Angela


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CAROL_'s Photo CAROL_ SparkPoints: (0)
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7/26/09 4:13 A

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Those are good questions Big8. I'm new to canning also and would like to know.

"Free men have arms; slaves do not. -- William Blackstone
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~FlyLady's getting me organized www.flylady.net
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~Learn how to keep your gallbladder even thru major wt loss, & keep it healthy www.hwwshow.com


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7/26/09 1:52 A

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Peaches are simple.
Just peel, core & halve your peaches. Place in jars.
Make a simple syrup of 1 cup sugar to 5 cups water, bring to a boil & ladle over peaches. Either hot water bath for 15-20 minutes or place in your freezer. Just remember to leave a 1/4" headspace if canning & 1/2" if freezing.

Net.
BIG8FAMILYMAN's Photo BIG8FAMILYMAN Posts: 51
7/26/09 1:33 A

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Hi all,

After reading a few of the posts, I saw a few comments about adding sugar to your canning recipes. Today I tried canning for the first time - trying to preserve some of my garden's overproduction of beets and made some pickled beets. I was surprised to see that for a 6 quart yield recipe, it called for 4 1/2 cups of sugar. Not knowing any better I added it because I noticed that many (especially fruit) recipes I've found online include lots of sugar - so I figured it must be important. I'm curious if anyone knows the science or the experience behind the addition of sugar - is it important, or is it just there by tradition, or does the product taste bad without it?

Also, I've found the availability of recipes on the internet to be more sparse than I would have guessed. Where do you experienced canners go for new recipes (especially healthy ones).

I searched tonight and did not find what looked like a good recipe for preserved peaches (just halves) - most looked more like desert than fruit. Does anyone have a favorite they'd be willing to share?

Thanks!
Blake

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