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  • Canning Fruit

    We are looking at getting into canning to make use of seasonal fruits year-round.

    Many canning 'recipes' call for added sugar or for a syrup. Is this for taste or is it for the actual canning process? Is it okay to can fruit (my TW used peaches as an example) in regular tap water?
    There are two wolves fighting within a man's heart, one is Love, the other is Hate. The one that wins is the one you feed.

    My friends, love is better than anger. Hope is better than fear. Optimism is better than despair. So let us be loving, hopeful and optimistic. And we'll change the world. - Jack Layton

    The Primal Adventures of Griffin - Huzzah!

  • #2
    I have been wondering the exact same thing. I want to stew/poach the peaches, figs etc and then bottle them, without the sugar, maybe adding a bit of vanilla bean. I have googles it but all the recipes add sugar. Can anyone help?
    Life. Be in it.

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    • #3
      You can can fruit without sugar. I have some recipes at home somewhere. Let me see what I can find.

      Also, look up "mustard fruits." It's an Italian tradition that I'm looking at starting. It seems tasty.

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      • #4
        The sugar is typical part of a sugar syrup and I was under the impression that is part of the preservation process. (I don't really understand and I could be mistaken). I do know you can use honey.
        I know you can pickle fruit in a brine (which is rather delicious) but probably not what you are looking for.
        My primal journal that I don't update enough:
        http://www.marksdailyapple.com/forum/thread33293.html

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        • #5
          Here you go .... Canning without Sugar
          The font on the website is irritating but it seems to be up to date with the latest canning standards.
          Skimming through the section on canning without sugar looked interesting. Hope this helps!
          My primal journal that I don't update enough:
          http://www.marksdailyapple.com/forum/thread33293.html

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          • #6
            I can use that, thanks girl architect.

            Now I must wait for the figs.
            Life. Be in it.

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            • #7
              Canning is essentially vacuum-sealing: remove the air, preserve the food. Sugar would be what bacteria would feed on if the jars did not properly seal, so no, it's not necessary.

              It's not difficult, either. If I can do it, anyone can do it...

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              • #8
                Hint for awesome preserved figs - vanilla. Add the flesh of real vanilla pods or use a high-quality vanilla extract in your cooking mix to give your figs a heavenly touch. I've found preserving for the freezer works better than canning for no-sugar, less-sugar canning. Sugar is a very effective preservative, and if you don't use sugar or salt, your canned good will not last as long in the pantry. If you have a cool basement or cellar, that's the best place to store home-canned goods. But I don't have one. I'd say from my experience, regular sugar-added canned fruits will last a couple years in a regular pantry. With less or no sugar, they last half that time without darkening.
                Positively Radical Pigeonholes are for Pigeons!

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                • #9
                  Originally posted by Diana Renata View Post
                  You can can fruit without sugar. I have some recipes at home somewhere. Let me see what I can find.
                  Diana, that would be great. Thanks.
                  There are two wolves fighting within a man's heart, one is Love, the other is Hate. The one that wins is the one you feed.

                  My friends, love is better than anger. Hope is better than fear. Optimism is better than despair. So let us be loving, hopeful and optimistic. And we'll change the world. - Jack Layton

                  The Primal Adventures of Griffin - Huzzah!

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                  • #10
                    I've wanted to try a bunch of recipes from this blog: Punk Domestics | Preserving
                    Every Day is a New Adventure

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                    • #11
                      If you're going to can without sugar, try to use as little water as possible. I canned peaches last year and didn't actually use any water. I poached them lightly to remove the skins easily, then just pushed the slices into jars until they were covered with their own juice. Adding water would make any fruit much less flavourful - that is what sugar is for, to boost the flavour. If you use a pressure cooker the sugar doesn't add anything to the preservation.

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