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The Watercooler
Any canners out there with tips, ideas or recipes?
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<blockquote data-quote="Mattsmom277" data-source="post: 378523" data-attributes="member: 4264"><p>Those recipes sound wonderful, thank you!!! And I can easily adapt them to sugar free.</p><p></p><p>Luckily I found a wonderful professional site not only with great instructions and recipes, but all the do's and dont's for how to ensure safety and ensure no bacteria growth etc. I have made homemade tomato sauce before, just never preserved it by jarring, so I'm comfortable going for a big batch right away since I know what we'll like and not like. There are a few things I"ll be trying a small bit first though, certain chutneys and relishes etc to ensure I get the seasoning etc right for our preferences before I make a large batch.</p><p></p><p>All of the fruit butter recipes I have found have traditional cooking instructions but also have a crockpot instruction for the reducing it stage. I have a very large one already and my brother has a spare large one he is bringing to me today that he was just looking to find someone to pass it on to. He also has some great pots he doesn't use so is giving me, perfect for sterilizing jars, lids, etc.</p><p></p><p>Those butter recipes sound delicious. I can't wait to try some, I'm going to print them out. </p><p></p><p>A friend just told me too that at a certain small family owned supermarket downtown they reduce the prices this time of year on all their lids, jars, pectin, fruit fresh, brining granuals, pickle spices, salsa spice packets etc. Going to check it out this week.</p></blockquote><p></p>
[QUOTE="Mattsmom277, post: 378523, member: 4264"] Those recipes sound wonderful, thank you!!! And I can easily adapt them to sugar free. Luckily I found a wonderful professional site not only with great instructions and recipes, but all the do's and dont's for how to ensure safety and ensure no bacteria growth etc. I have made homemade tomato sauce before, just never preserved it by jarring, so I'm comfortable going for a big batch right away since I know what we'll like and not like. There are a few things I"ll be trying a small bit first though, certain chutneys and relishes etc to ensure I get the seasoning etc right for our preferences before I make a large batch. All of the fruit butter recipes I have found have traditional cooking instructions but also have a crockpot instruction for the reducing it stage. I have a very large one already and my brother has a spare large one he is bringing to me today that he was just looking to find someone to pass it on to. He also has some great pots he doesn't use so is giving me, perfect for sterilizing jars, lids, etc. Those butter recipes sound delicious. I can't wait to try some, I'm going to print them out. A friend just told me too that at a certain small family owned supermarket downtown they reduce the prices this time of year on all their lids, jars, pectin, fruit fresh, brining granuals, pickle spices, salsa spice packets etc. Going to check it out this week. [/QUOTE]
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Any canners out there with tips, ideas or recipes?
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