Home canning - was Re: scd cheese

[Guest guest]

Well, with Patti chanting at me...that brings me back to a subject in a

post that I think I sent (my memory and all not withstanding). What is the

deal with home canning? Vegetables and fruits?

Is there anyone on the list who does their own canning? How do you get

around some of the more basic issues? Pectin, sugar, etc. Understand that

I don't do the artificial sweeteners. I use strictly honey. I can't abide

the taste of saccharine or splenda, etc. (Which I think we can use - I just

choose not to.)

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

I'd welcome any advice. Thanks.

Jazz

-- 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...>>

..