"I was wondering how to treat my raised bed after I lost my tomatoes to late blight (I can't exactly rotate my crops in one bed!) and have been doing some web surfing. The question was raised in this discussion, but there wasn't a clear…"
"The sugar keeps the fruit plump in water bath canning. I use a light syrup to maintain firmness in the fruit. Using fruit juice instead of sugar swaps glucose for fructose, both are simple sugars (monosaccharides) and break down in the body the same…"
"Well, yeah.... and I didn't like it, and went back to using some sugar. Have also used red wine, and pear juice, both of which are interesting.... but, have not ever had canned peaches taste like fresh ones-- they are different, but, good in…"
Hi all,I'd like to can some peaches and would like them to be as close as possible in taste to fresh peaches when I eat them next winter - I don't like heavy syrups. I took the canning workshop at Cooperative Extension and learned that sugar is not an essential ingredient. Has anybody tried canning peaches with no added sugar?See More
"Having decided not to let it all go to the end of the summer when we'll be crazy busy, I started canning this weekend! Strawberry jam, plus lemon balm jelly and mint jelly. Can't tell you how they taste yet, but I'll be making an…"
"Hello Maria! GREAT question. Jeepers, just about anything you can eat, you can can (and dance while you do it, apparently). What differs is the METHOD of canning; i.e., water bath or pressure canning. The Coop extension site has all the info on the…"