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Canning and freezing fruits and vegis  This thread currently has 777 views. Print Print Thread
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Dewdrop
Friday, June 15, 2007, 6:36pm Report to Moderator Report to Moderator
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I am sure that there are plenty of older threads on this but I am unable to pull them up. I am in the middle of cherry season and am moving into plum season. I would like to know if there is a healthy way to do the freezing and canning? Thank you.
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Alia Vo
Friday, June 15, 2007, 9:23pm Report to Moderator Report to Moderator

Kyosha Nim
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I do not can fruits and vegetables, but I would favor buying the freshest, preferably organic fruits available, for a quality end product.

You may find this link helpful, Dewdrop:
http://www.dadamo.com/forum/archive9/config.pl?read=58512

Alia


Alia A. Vo
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Lola
Friday, June 15, 2007, 9:27pm Report to Moderator Report to Moderator

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Sa Bon Nim
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check the university of georgia website under the extension service for home canning.......

do not have the link, sorry.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Dewdrop
Friday, June 15, 2007, 9:37pm Report to Moderator Report to Moderator
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A V, is this because you prefer to eat seasonaly? or is there another reason I need to know about?

Lola, I will check that site, thanks.
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Alia Vo
Friday, June 15, 2007, 9:47pm Report to Moderator Report to Moderator

Kyosha Nim
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Dewdrop, there is nothing wrong with eating properly canned fruits and vegetables.  

I simply have a taste preference for organic fresh and dried fruits.

Alia


Alia A. Vo
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ABJoe
Saturday, June 16, 2007, 5:01am Report to Moderator Report to Moderator

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Quoted from debi
I am sure that there are plenty of older threads on this but I am unable to pull them up. I am in the middle of cherry season and am moving into plum season. I would like to know if there is a healthy way to do the freezing and canning? Thank you.

When we can fruits, we use as low sugar syrup as possible to still maintain color and texture and not add loads of sugar...  You could also make some juice from the fruit and use some juice for the syrup...  I haven't done this, so don't have specific recommendations.



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Henriette Bsec
Saturday, June 16, 2007, 8:12am Report to Moderator Report to Moderator

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Kyosha Nim
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I live in a country where we cant get a lot of variety - veggies and fruits are very much a seasonal thing:
I freeze following :
Strawberries,raspberries, blueberries, sour cherries ( dark sour kind), currants and blackcurrats.
I freeze all theese washed and dried with no added sugar. Often I loose freeze so I can take the ammount I need for smoothies or desserts.Spread the fruit on a baking spread and quick freeze- after 1 hour or so I put them in freezeing bags,

I freeze some abricots  and a lot of plums as well.
I donīt use sugar here either- put pit them and freeze them in half.

I only can pears - the rest I donīt really bother with.
When I make jams etc I just use some of the frozen fruit- but I rweally donīt use that much jam anymore

If I had a drier I would make some dry fruits from apples, pears and plums etc.


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Brighid45
Saturday, June 16, 2007, 11:33pm Report to Moderator Report to Moderator

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When my mother canned she used the Ball Blue Book as a guide. Ball publishes a new edition every year; you should be able to find it wherever canning supplies are sold, or do a google search online with the phrase 'ball blue book'. Your local library should have a copy too.

Sugar is used in canning mainly to preserve the color and texture of the fruit. I've substituted 100% fruit juice concentrate or grape juice concentrate for the sugar with good results. I just used some cans of frozen juice concentrate, making sure they were all fruit juice.


Everyone is entitled to his or her informed opinion. --H. Ellison
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TypeOSecretor
Tuesday, June 26, 2007, 4:59am Report to Moderator Report to Moderator

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This link may lead you to the USDA Canning Guide:  http://foodsafety.psu.edu/canningguide.html

I did some canning this weekend for the first time in my life alone.  When I was a child, I helped my mother with her canning (peeling, sterilizing), but I was never in charge of the pressure cooker.  

Last year I decided to buy a pressure cooker because it is so I could be in charge of my ingredients.  I wanted to can relish to sometimes season a can of tuna.  I bought a few jars and lids from Wal-Mart.  Last month when I was at Wal-Mart, they had pickling salt, so I bought some because they don't carry it all year.  

I had no plans to do canning this weekend but when I was at the Farmer's Market last Saturday, one of the vendors had a big bundle of fresh dill for $1 - they generally don't have fresh dill.  So I bought it to can zucchini dill pickles.  One vendor was selling giant zucchini for 50 cents.  I will be canning zucchini dill pickles in the morning.  Yesterday I canned Zucchini Pickles using a recipe in "Heinz Successful Pickling Guide."  Today I canned Sweet Pepper Relish also from "Heinz Successful Pickling Guide."  I used a variety of peppers mostly from the Farmer's Market.  

I used the Heinz book, the book that came with my pressure cooker, and a book I must have picked up at a garage sale.  I needed all 3 books and still wasn't sure about what I was doing, but I think all but one jar sealed.  I may have been able to freeze them, but I wanted to can them.  
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Drea
Wednesday, June 27, 2007, 5:57am Report to Moderator Report to Moderator

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I've canned in the past (pre-BTD). I used to make a mango chutney that was really good...but now I cannot eat mangoes.  


It is not my responsibility to convince anyone of anything.
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Lola
Wednesday, June 27, 2007, 6:05am Report to Moderator Report to Moderator

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Drea,
mind sharing that chutney recipe with us mango eaters?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Henriette Bsec
Wednesday, June 27, 2007, 6:58am Report to Moderator Report to Moderator

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Kyosha Nim
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Yes please share.

You can do a plum chutney canīt you?
I did one last year but canīt find the recipe it was very good.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Drea
Wednesday, June 27, 2007, 1:50pm Report to Moderator Report to Moderator

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I'll try to dig it up...


It is not my responsibility to convince anyone of anything.
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Drea
Wednesday, June 27, 2007, 2:17pm Report to Moderator Report to Moderator

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Quoted from lola
Drea,
mind sharing that chutney recipe with us mango eaters?


Mango Chutney

6 firm half-ripe mangoes, peeled and thinly sliced
1 cup cider vinegar
1 cup packed light brown sugar
2 tablespoons fresh minced garlic
2-4 inches of fresh ginger, peeled and thinly sliced
fresh jalapeno, seeded and diced
sliced almonds
golden raisins

bring the vinegar and sugar to a boil, then simmer for 30 minutes.
add the rest of the ingredients and boil for another 30 minutes or so until thick.

(substitute where needed)

as I said...pre-BTD. I'm not one to measure, so the above measurements are approximations...sample along the way and add ingredients to taste.


It is not my responsibility to convince anyone of anything.

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outdoordrea  -  Wednesday, June 27, 2007, 5:38pm
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Henriette Bsec
Wednesday, June 27, 2007, 4:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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Sounds so good Thanks


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Lola
Wednesday, June 27, 2007, 10:20pm Report to Moderator Report to Moderator

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thanks for sharing!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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