Home canning - was Re: scd cheese

[Guest guest]

Jazz,

Home canning is fine.

You can use honey.... but not pectin. I don't know of a legal replacement for

pectin. Most people who make their own jam just cook the fruit and can it, or

freeze it, as is.

Berry jam gets a wee bit thicker if it's just cooked down and reduced... but

obviously, it's not going to be like " normal " jam.

You can search the pecanbread archives for more tips and references on home

canning. I haven't done it for AGES.

Splenda is NOT legal, by the way.

Patti

Re: Re: scd cheese

Jazz,

You asked:

<<I know that someone (can't remember who) asked if there is a centralized

list of shelf products that have been, for lack of a better term, certified.

I don't recall an answer to that one. Is there such a list? >>

Even if we could have enough influence to get through to a manufacturer and

have them change their ways... how can we ever guarantee that the staff will

stay the same, that the policies and practices will stay the same, that we

can trust these people with our health? We can't.

Patti... <<chanting- make your own, make your own, make your own...>>

.

[Guest guest]

Patti,

A good *setter* for jam is plain gelatin.

Charlene

Jazz,

Home canning is fine.

You can use honey.... but not pectin. I don't know of a legal replacement for

pectin. Most people who make their own jam just cook the fruit and can it, or

freeze it, as is.

Berry jam gets a wee bit thicker if it's just cooked down and reduced... but

obviously, it's not going to be like " normal " jam.

You can search the pecanbread archives for more tips and references on home

canning. I haven't done it for AGES.

Splenda is NOT legal, by the way.

Patti

Re: Re: scd cheese

Jazz,

You asked:

<<I know that someone (can't remember who) asked if there is a centralized

list of shelf products that have been, for lack of a better term, certified.

I don't recall an answer to that one. Is there such a list? >>

Even if we could have enough influence to get through to a manufacturer and

have them change their ways... how can we ever guarantee that the staff will

stay the same, that the policies and practices will stay the same, that we

can trust these people with our health? We can't.

Patti... <<chanting- make your own, make your own, make your own...>>

.

[Guest guest]

>> I'm wanting to can up some vegetables, soups, and late season fruits. <<

Jazz,

Well, I was intending to get into canning last year, but then there was

this hurricane by the name of Katrina (1 year anniversary is this upcoming

Tuesday) and my plans for the remainder of 2005 and most of 2006 went away.

There's nothing wrong with the canning process. It's the fact that in

commercially canned stuff, there is often added sugar or other illegals.

So, if you can at home, using only legal ingredients, no problem.

Honey and saccharin are the only legal sweeteners -- if you don't like

saccharin (and I don't), then use honey. Splenda is not, and never has been

legal. In fact, Elaine once said that Splenda could probably induce gut

issues in an otherwise healthy person.

Pectin is a-one-hundred-per-cent illegal, so, no lovely clear jellies. We

make jams by peeling and coring fresh fruit, and cooking it down to thick.

Some folks add some unflavored gelatin to make it stiffer.

If what you're putting in the can is legal... then the canned food is. I've

been meaning to get up to Baton Rouge to visit a friend who does canning,

and who's interested in SCD for her grandbabies, and see if we can come up

with some nifty recipes.

-- Marilyn (New Orleans, Louisiana, USA)

Undiagnosed IBS 25 Years, SCD Five Years

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund