Using Stevia for Canning

The question posed in the last article was, “Can we use a sugar substitute in canning?” The answer turned out to be yes. Stevia was the substitute that I had in mind. All of the recipes I found were for “store-bought” stevia. We raise stevia in the garden and use it to make simple syrup. This will probably work well, but the strength could vary. We will try it soon.

One consideration in using a sugar substitute, and specifically stevia, is that the thickening that comes from sugar will not result. A little extra pectin will be needed. The recipes found suggested using a non-sugar pectin. Another issue using sugar substitutes other than stevia is that they lose their sweetness when subjected to high heat. Stevia does not.

To make the simple syrup from stevia, just throw a handful of leaves in boiling water and boil it for a while. Put a little bit in a glass of water to test the strength. Some experimentation will be required to get the proportions right. This syrup can also be used to sweeten tea or coffee. It can be mixed with milk to sweeten cereal.

David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://davidsegrest.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/

Canning Peaches

Canning peaches or any fruit is pretty easy. Peaches can be skinned just like tomatoes. They don’t even have to be skinned, but they seem to be a little better if they are. Just get a pot of water boiling. Put the peaches in a wire basket and leave them in the boiling water for one to one and half minutes. Pull them out and dump them in a bowl of ice water. Our wire basket only held five or six peaches, so it took a while to do ½ bushel.

When the peaches are cool enough to handle just rub the skin off, cut the peaches in half and remove the pit. Cut the peach halves into crescents. If you were freezing them you could just put them in a freezer bag, with or without sugar, at this point. For canning, stuff them in the jars and pour hot simple syrup over them.

Process the jars in a boiling water bath for 15 minutes and “voila”. It may be possible to can peaches with a sugar substitute. I will research that and let you know.

David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://davidsegrest.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/

Satisfaction Guaranteed

Anyone who thinks they are saving money by raising a garden, especially if there is a greenhouse involved, either keeps very poor records or values their time very low. Garden produce is probably the most expensive food you can eat. The important things about gardening are health, happiness and variety. Canning is similar to gardening in that it really is not a financially intelligent thing to do. Who cares? The process is fun and the food is delicious.

Yesterday, Michael Swol and I went to the “The Peach Shed” in Fort Mill, SC and bought peaches. Tonight my wife and I will can them. We enjoy canning as much as a movie. We can actually talk to each other when we are canning. That will get some unpleasant reactions in a theatre.

Peaches like most fruits can be canned by the water bath method. The pressure canner can be used, but the pressure cap is left off and the evacuation procedure is not necessary. Jars of canned fruits and vegetables make great decoration, but keep them out of sunlight.

David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://davidsegrest.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/

Doing the Can Can

It is too hot to work outside in the garden. This is a good time to can. Tuesday 16 pints of sauerkraut and 11 pints of tomatoes were put up. It was fun because my wife and I did it together. Monday night we put the empty jars in the dishwasher before going to bed. Tuesday night I packed the sauerkraut into jars within a ½” of the rim and filled the jar to that level with kraut juice.

Ana wiped the tops and put the jars in the canner. The tomatoes cored and dropped into boiling water for a couple of minutes and then plopped into a bowl under a cold faucet. The skins were rubbed off and the tomatoes pushed into jars. The liquid from the tomatoes filled the jar to the level of the tomatoes. A tiny sprinkle of salt was added before the lids were placed.

Instructions said to cover the jars with about an inch and a half of water and boil for 8 minutes. Some of the kraut did not seal using this procedure. The time was increased to 12 minutes and every single jar sealed. 5 jars of kraut that were processed for only 8 minutes had to be redone.

David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://davidsegrest.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/