Read the labels and you will find it in thousands of products. I think it would help you out a lot. Look below the box with the picture of the green beans. Here is a link that might be useful: Free online food preserving lessons. I didn't realize there was such a difference in the Splenda packets vs. The frugal side of me always buys the big bag as it's cheaper per ounce, but if it's truly different, I'll have to try some packets!!
Good to know! Including water. Not sure why you'd want to, but it works. Just a little Splenda and Pomona, that's it! I also mash blackberries get really ripe ones and thicken with Pomona. NO sugar. Just thick fruit pulp. Maybe your mom could eat those??? If she can tolerate other natural sweeteners you can use those as well. Agave, honey, date sugar, Stevia, etc. If not, just thicken nice sweet fruit.
I agree totally that they do spoil faster after opening so I only do mine in the little 4 oz. I'm the only one who eats the sugar-free and not much of that! I haven't tried adding the acid blend Ken mentioned, but I'm headed to our local fermenter store later this week and will be picking some up for wine making anyway so I'll have it on hand now! Here is a link that might be useful: Pomona site. Lisa, I hate to add more to this discussion -- because I think it's already nearly reached saturation, but You mentioned 4 Quarts of Strawberries.
I have no idea in the world where you would have found a recipe with these quantities, so we must assume you doubled the original recipe.
When you follow the directions of any reputable recipe you will nearly always reach the desired outcome. Sometimes there's just a word or two that will make the difference such as "prepared fruit" or "crushed berries" or "chopped peaches".
So, read every recipe thoroughly a couple of times -- making certain that you follow every teeny tiny step. I would say that no canning, no jam preparation, no pickles, no jellies, etc. One just needs to follow each and every step and not deviate. Linda Lou, thanks for that link, I had been hunting for a course here in CT, as digdirt said he did a course, obviously this is a theoretical course, unlike digdirt's which was both theory and practice, but I have signed up, fingers crossed.
It ideal for someone like me who is housebound due to lack of car, and has small children. I have signed up because Canning is really a whole new concept to me! I joined a discussion on a British forum, and it turns out you can't actually buy Pressure Canners unless you order them from the US, and buying the jars Heather - have you contacted your local county extension service about classes?
University of CN has an excellent extension service program, especially in the more rural counties where the demand for such info is high, and they should be able to tell you when the next session of introductory classes begin.
Once you complete the basic class then you can look into specialty and certification classes too if interested. Here is a link that might be useful: UConn Extension Services. Well then, that must have been my problem because I did double the recipe!! I didn't realize you couldn't! I know you're not supposed to fool around with amounts in recipes so you keep the acid ratio correct, but where this was just strawberries and sugar and nothing else in the recipe I figured it was ok!
I guess not! And I measured out 4 quarts of whole strawberries. The recipe was 2 quarts of strawberries and 6 cups of sugar. It didn't say to cut them or mash them before measuring - in fact I'm remembering off the top of my head here as I don't have the book with me it said to crush the strawberries one layer at a time and then to mix with the sugar, so it sounded to me like you measured the whole strawberries, then crushed them and that's what I did.
I'm not going to fuss with what I already made - as I said, it won't go to waste as hubby will use it as pancake topping - we've even been known to plop a spoonful of jam in a bowl of oatmeal, so this stuff will work for that as well. But I'm glad I spoke up because for future adventures in jam, I wouldn't have known any of this and would probably have given up on it if I kept failing!
And I thought it was weird that the jam recipe that used the pectin used an extra cup of sugar from the one without pectin. I've learned so much from just this thread - thanks so much guys! I want to take my next adventure into the realm of peaches! Peach jam sounds yummy and if I fail again, hubby does like peaches, so he'll have more pancake topping than he knows what to do with lol!! If you use commercial pectin other than Pomona you can't double any of them.
It's trial and error, but as a general rule, I don't double. I understand that part of the problem is that the jam does not come up to temperature fast enough if you have too much fruit in your pot, and somehow that disturbs the jelling process. I was having trouble because I didn't have a big enough pot and every time I brought the mixture to the boil, it almost boiled over so I had to keep raising and lowering the temp as I was stirring like a madwoman!
I finally poured it all into a bigger pot and then I was able to bring it to a full, rolling boil. So that might have been another reason my jam didn't set right. The instructions said to bring it to a boil "rapidly" and keep stirring. So maybe that 10 minutes or so that I was fighting with the heat so it wouldn't boil over led to the jam not setting as well. This is the stuff I was talking about!
People with experience setting you straight on things you didn't even think about!! Now that I'm ironing out all these wrinkles I'll hopefully have better luck next time. Thanks annie! Lisa, I'm happy to help. Indem Sie weiterhin auf der Website surfen bzw. Mehr erfahren. Ultimate Lighting Sale. Bathroom Vanity Sale.
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Home Decor. Holiday Decor. Definitely jelly. Next up we have jam , which is made from chopped or pureed fruit rather than fruit juice cooked down with sugar. Its texture is usually looser and more spoonable than jelly, with stuff like seeds or skin sometimes making an appearance think of strawberry or blueberry jam, for example.
Preserves contain the most physical fruit of the bunch — either chopped into larger pieces or preserved whole, in the case of things like cherry or strawberry preserves. Sometimes, the preserves will be held together in a loose syrup; other times, the liquid is more jammy. Marmalade is simply the name for preserves made with citrus, since it includes the citrus rinds as well as the inner fruit and pulp.
Citrus rinds contain a ton of pectin, which is why marmalade oftentimes has a firmer texture more similar to jelly. Compote , a cousin to preserves, is made with fresh or dried fruit, cooked low and slow in a sugar syrup so that the fruit pieces stay somewhat intact. Stir frequently but gently so that pieces do not break up. Place pan in cold water to cool cooked mixture.
Stirring mixture occasionally and changing water around the pan will hasten chilling. Crushed food-safe plastic wrap may be put on top of the mixture to reduce air space in the jar. Place in the refrigerator to completely cool and then immediately put in the freezer. Wash and drain blueberries. Stir into the blueberries. Let stand about 30 minutes until juice forms.
Add lemon zest and juice. Cook over medium heat until mixture boils and thickens. Place pot in cold water, changing water as needed, and stir the filling to cool it to room temperature within 2 hours. Place containers in the refrigerator until completely chilled. Label and freeze. Wash cherries; drain. Pit cherries. Stir into the cherries. Cook over medium heat until mixture begins to thicken. Wash peaches, drain. Peel, pit and slice peaches. To prevent peaches from turning dark, place peeled fruit in water with vitamin C made by mixing 1 teaspoon ascorbic acid crystals or six finely crushed milligram vitamin C tablets in 1 gallon of water.
Rinse and drain peaches. Stir into sugar mixture. Be creative with your use of frozen pie fillings. Think of all the uses of canned pie fillings—toppings for cheesecake, fillings for crepes, sides for angel food cake. Simply thaw a frozen pie filling and use in the same manner.
With a few changes, the frozen filling can also be used for a fruit crisp or a cobbler. If you want to make a cobbler, bake the filling until hot before adding the biscuit topper, or the dough will be done before the filling is thickened and tender.
To make a crisp, reduce the sugar in the filling by half since the crumb topping will provide the additional sugar needed for sweetness. Modified food starches have specific characteristics that make them desirable for use in home food preservation. They are made from waxy corn and differ in tolerance to heat and acids, viscosity, and stability. These and similar products are used widely in the commercial food industry and are listed on the ingredient label as modified starch.
It works well for preparing canned pie filling because the sauce remains thin during processing to allow heat to penetrate the jar completely and safely. The filling thickens in the jars after they are removed from the canner. It is the only thickener recommended by the USDA for use in home canning. Care should be taken not to exceed specified amounts of thickener in canning recipes because excess starch can create heat penetration problems during processing and cooling.
It is freezer stable, tolerates high temperatures, and gradually increases in thickness during heating. It may be frozen before or after cooking.
It has the strongest freeze-thaw stability of these starches, and it tolerates high temperatures and long processing times. It has the added advantage of holding up well during storage if canned goods are stored in a cold basement.
This stability factor allows it to be used in frozen pie fillings. No starch, modified or regular, should be added to homecanned products unless it is called for in a scientifically tested recipe, and then it should only be used in the amount specified.
The method of adding modified starches to food products varies. You may unsubscribe at any time. Newsletter Shop Help Center. Home Cooking. Log In Sign Up. Baking Jam Pies. And would it be better to make my own jam, so I could control the sugar to fruit ratio? Any advice is welcome.
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