![]() Each book also comes with a slew of recipes, some great, some not so great. They're both great books that layout the fundamentals of food preserving. In terms of a mainstream book, I'd recommend Put 'em Up! by Sherri Brooks Vinton or the famous Ball Blue Book. My favorite book would be my self-made family recipe book, but of course that doesn't do much for others wanting to learn to can. Just follow the normal directions and use Splenda for the sugar listed in a low-sugar recipe.ĭo you have a favorite book or other resource for when it comes to making jam? What is it, and why? Or, if you don't prefer the aftertaste of Splenda, you can use the no-sugar/low-sugar pectin and decrease the Splenda amount drastically. Put the lids of your jars into a pan of hot (but not boiling) water for several minutes. Just make sure to use baking Splenda, not the kind in the little packets. When you make jam in small batches, the fruit will cook quickly and the colour and flavour will be preserved much better. Splenda works just like sugar! Cup for cup. ![]() When you open a new jar, it should smell exactly like what's inside of it.Ĭan you talk a little about using Splenda for jam? How does it work? Canning is simple once you get the basics down! And of course, do not eat anything that has been canned if the seal is broken, the top "pops" when pushed down on, if you open a jar and find mold growing, or a foul smell. It's very unlikely that anyone will get sick from what you make as long as you follow recipes exactly. Once a basic understanding of the science behind canning is reached, some experimentation can happen.ĭon't let all of this talk about bacteria scare you away from learning to can. The best way to do that is to only use tested recipes from any agriculture extension at universities like UC Davis, from the USDA (which has an entire section on their website dedicated to canning), or from the Ball Blue Book. Sugar is also a preservative and together with an acidic produce item and/or the addition of an acid like lemon, one can produce safe items. Be aware: when adding vinegar, make sure the acidity level is listed at five percent or higher on the label.
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