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Any canners out there with tips, ideas or recipes?
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<blockquote data-quote="LittleDudesMom" data-source="post: 378652" data-attributes="member: 805"><p>The zesty peach bbq sauce actually calls for honey - 1 1/4 cups - but it makes 8 1/2 pint jars. Ends up being like an 1/8th a cup per jar. Even though I'm on the low sugar program, I think that's pretty low. The other two are Thai hot and sweet dipping sauce and ginger pear preserves. They both call for sugar. I found those recipes on freshpreserving.com which is actually the Ball jar site.</p><p></p><p>I just made another 4 8oz jars of blueberry jam a little while ago. While I was typing, I heard the last jar "ping"! One thing I might change on this recipe is the sugar free white grape juice. I think I'm going to try the sugar free cranberry juice next time with the blueberries. </p><p></p><p>I really wish I had started doing this earlier in the summer when I could have taken advantage of the summer tomatoes (not to mention the strawberries, blueberries and raspberries - you can still get them, but they are about 50 cents higher a pint and aren't as sweet as they were earlier in the summer). One of the big farmer's markets here in town still has some small late summer "Hanover" (the best, in my opinion) tomatoes and I might go out there tomorrow and get a few pounds and do some marinara sauce!</p><p></p><p>This is fun!</p></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 378652, member: 805"] The zesty peach bbq sauce actually calls for honey - 1 1/4 cups - but it makes 8 1/2 pint jars. Ends up being like an 1/8th a cup per jar. Even though I'm on the low sugar program, I think that's pretty low. The other two are Thai hot and sweet dipping sauce and ginger pear preserves. They both call for sugar. I found those recipes on freshpreserving.com which is actually the Ball jar site. I just made another 4 8oz jars of blueberry jam a little while ago. While I was typing, I heard the last jar "ping"! One thing I might change on this recipe is the sugar free white grape juice. I think I'm going to try the sugar free cranberry juice next time with the blueberries. I really wish I had started doing this earlier in the summer when I could have taken advantage of the summer tomatoes (not to mention the strawberries, blueberries and raspberries - you can still get them, but they are about 50 cents higher a pint and aren't as sweet as they were earlier in the summer). One of the big farmer's markets here in town still has some small late summer "Hanover" (the best, in my opinion) tomatoes and I might go out there tomorrow and get a few pounds and do some marinara sauce! This is fun! [/QUOTE]
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Any canners out there with tips, ideas or recipes?
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