This is more of a general question, but it should in a way fit under this article - if I want to can apple sauce but would like not to add sugar at all, is that doable? Until now I have canned with a bit of sugar and frozen the amount I want without but I'd love to can it all.
Also - for background - I live in Northern Europe where water bath canning and pressure canning are really foreign. We just use acid, salt, sugar and sterilised jars here.
You can definitely put up applesauce without sugar, at least when you water bath can it. I am familiar with European preserving methods, and I do use just sterilized jars for my high sugar jams as they keep readily that way, as do high acid pickles and such...but applesauce without added sugar doesn't have quite enough sugar or acidity to keep that way.
For applesauce without sugar, I really do think you're going to need to water bath it to prevent spoilage.
The instructions for water bathing applesauce without sugar are 1/2 inch headspace and then they're processed 15 minutes for pints (500ml) and 20 minutes for quarts (1 L). There's a bit more information here: https://practicalselfreliance.com/canning-applesauce/
Times are a bit longer at higher altitudes.
Basically, just make the applesauce as you normally would, just apples, no need to add sugar or acidity. Then fill sterilized jars to within 1/2 inch of the top rim, put on your canning lids, then place them in boiling water that completely covers the jars (at least 1 inch over the lids) and process, removing them when the time is up.
Question : do I cook the beans, meat, or squashes before canning in the usual boiling bath or pressure cooker ? Or do I just put them in a jar and pressure cook them for the required heat and time ????
It depends on the exact recipe, but in terms of safety, beans do need to be precooked but meat does not. For squash, it improves quality to pre-cook, but it's not strictly requited. All three must be pressure canned for safety.
For recipes containing beans, they need to be soaked and pre-cooked for a short time so they absorb as much water as they're going to, but they're not fully cooked. That's usually 24 hours of soaking, and then 30 minutes pre-cook.
For meat, it can just go into the jars raw and be pressure canned. Most recipes have you brown it first because it improves flavor/texture.
beef burgundy - yum 👍
Definitely saved the caramelized onion jam. I got an onion jam in a gift box at Christmas that I love.
That one is so good!
Hello, Ashley!
This is more of a general question, but it should in a way fit under this article - if I want to can apple sauce but would like not to add sugar at all, is that doable? Until now I have canned with a bit of sugar and frozen the amount I want without but I'd love to can it all.
Also - for background - I live in Northern Europe where water bath canning and pressure canning are really foreign. We just use acid, salt, sugar and sterilised jars here.
Yup!
You can definitely put up applesauce without sugar, at least when you water bath can it. I am familiar with European preserving methods, and I do use just sterilized jars for my high sugar jams as they keep readily that way, as do high acid pickles and such...but applesauce without added sugar doesn't have quite enough sugar or acidity to keep that way.
For applesauce without sugar, I really do think you're going to need to water bath it to prevent spoilage.
The instructions for water bathing applesauce without sugar are 1/2 inch headspace and then they're processed 15 minutes for pints (500ml) and 20 minutes for quarts (1 L). There's a bit more information here: https://practicalselfreliance.com/canning-applesauce/
Times are a bit longer at higher altitudes.
Basically, just make the applesauce as you normally would, just apples, no need to add sugar or acidity. Then fill sterilized jars to within 1/2 inch of the top rim, put on your canning lids, then place them in boiling water that completely covers the jars (at least 1 inch over the lids) and process, removing them when the time is up.
Thank you so much for the answer!
I that case I'll have to invest in the gear 🙃
PS : I really love your content! You are by now my first go-to person for almost anything preserving and foraging related.
Awesome, so glad it's helpful to you.
For canning, really all you need is a pot that's a few inches taller than your jars. I use just a big stock pot, no need to get something labeled "canner." The only thing you'll really need that's a specialty item is a jar grabber, like this one: https://www.ballmasonjars.com/products/essentials-accessories/accessories/secure-grip-jar-lifter/SAP_1440010731.html
Thank you!
I know someone who is going to can loads of apples this year!
I am seeking receipes for canning lemons. Bette
betteaxiai@gmail.com
Here are some to get you started: https://practicalselfreliance.com/canning-lemons-three-ways/
good to know .
Question : do I cook the beans, meat, or squashes before canning in the usual boiling bath or pressure cooker ? Or do I just put them in a jar and pressure cook them for the required heat and time ????
It depends on the exact recipe, but in terms of safety, beans do need to be precooked but meat does not. For squash, it improves quality to pre-cook, but it's not strictly requited. All three must be pressure canned for safety.
For recipes containing beans, they need to be soaked and pre-cooked for a short time so they absorb as much water as they're going to, but they're not fully cooked. That's usually 24 hours of soaking, and then 30 minutes pre-cook.
For meat, it can just go into the jars raw and be pressure canned. Most recipes have you brown it first because it improves flavor/texture.
Does this help?
If canning hamburger you definitely want to brown it first.