Allergic to nightshade vegetables
I am looking at my food storage. Lots of canned veggies and pasta meals. I recently found out that I am allergic to all the nightshades, that’s right, tomato, potato, eggplant (not a big loss there!) all peppers red and green. I cannot tell you the difference it has made in my arthritis pain.
These nightshades are most of what stored food is about. And I can’t eat concentrated carbs like bread, pasta, and cake. So, I am stuck with spinach and spam? Can I make beefy veg meals to can? I sat with the Ball canning book recently to see if I could come up with meals to store. Any ideas would be appreciated. I probably need a greenhouse.
No, you are definitely not stuck with Spam and spinach! At the risk of seeming commercial, please pick up a copy of my book, Growing and Canning Your Own Food. There is a complete section on canning meals-in-a-jar which should get you going. Remember that you can leave green and red peppers out of nearly every recipe. Tomatoes are harder to leave out, of course, but my husband, Will, prefers his chili and stews with a brown gravy, where I always used a tomato sauce. I like the brown gravy sauce too, so the change didn’t kill me! I’m sure with a little thought, you can come up with tons of foods to can up that you’ll love. — Jackie
Canning Cabbage Soup
We have had a very good year for cabbages. Is it possible to can cabbage soup in a chicken stock base with some pork chop pieces in it for flavor? How long to pressure can and at how many pounds?
Yes, you can. As you’ll be adding meat (pork chop) to your soup, you’ll be processing your soup for 75 minutes (pints) or 90 minutes (quarts) at 10 pounds pressure. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude, if necessary. You can also can cabbage in chunks (don’t listen to those who say it isn’t good; we do it every year), pickle cabbage, and make canned cabbage rolls. — Jackie