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.
Mary Lou
Gray, Maine
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?
Brad Barrie
Strong, Maine
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
I just have to comment on canning cabbage. I came a cross a site called Simply Canning, It is by a young woman that goes by the canning rules and regulations put out by the USDA.
A young woman asked her a question about canning cabbage in soup. Her answer was a definite NO, as it was not a recognized vegetable ok’d to can by the USDA and it should not be canned in any way shape or form! I thought wait a minute, people have been canning cabbage for generations. It’s sad, this young woman unless she finds someone like Jackie is loosing out on something not only tasty but nutritious for her family. It makes me wonder about some of these sites that are popping up everywhere on the internet.
I guess you can say, do your homework and don’t trust everything you fine there (except for Jackie’s site of course :) )
Hi Jackie,
I had the opportunity around St. Patricks Day to get some organic cabbage, at Sprouts, for .19 a pound. Since the store was out of cabbage at that time, I got a raincheck. Now after waiting for several weeks, I have my cabbage…..all 45 pounds of it. :) I am going to be canning the Amish coleslaw and just plain cabbage but I was wondering if you have a recipe for canning cabbage rolls? I think that would be a wonderful, yummy, quick meal to heat up some night. Thanks for all you do. I hope your knee gets to feeling better.
I am glad I told the kids I want a copy of “Growing and Canning Your Own Food” on this years Christmas list. If you have a recipe for chili using a brown gravy sauce instead of tomato sauce, it will be well worth the cost. I have always been the odd man out in the family, because I DON’T like tomatoes. I eat things like spagetti and pizza, but have never liked it.
i canned some cabbage last year according to jackie’s growing and cannig book.it is awesome.thanks so much for those recipes. i look forward to a new book with these kind of recipes. your book inspired me to try some other things like eggplant;verdict still out on that one.
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