Canning potatoes and green beans
Do you use raw potatoes and green beans in this canning recipe? Is it still an approved recipe? An older post advised to mix your potatoes, green beans, and ham together, then pack it into jars, leaving 1 inch of headspace. Fill the jars to within 1 inch of the top with boiling water or ham broth. Process pints for 75 minutes. I’d suggest canning this mixture in pints as a longer processing time may result in mushy potatoes.
Judith Almand
Brandon, Florida
Yes, you can use raw potatoes and green beans, which is called a raw pack. It is still an approved recipe although not found in the Ball Blue Book any more. — Jackie
Sugarless strawberry jam
Do you have a good recipe for sugarless Strawberry jam?
Sharon May
Carlsbad, California
There are several good ways to make sugarless strawberry jam. One is to just use a sugar-free powdered pectin. Another is to use Pomona’s Universal Pectin.
One good recipe is:
1 pt. strawberries
1 cup water
1 (4 serving size) envelope sugar-free strawberry gelatin dessert
Crush strawberries and cook for two minutes in one cup of water. Now, mix in one of the gelatin envelopes. Stir until completely dissolved. Pour into jars, seal, and cool. Refrigerate for up to two weeks.
As you see, this recipe isn’t canned but it is so quick and easy you can whip it up in minutes and it tastes great. — Jackie
Gayle,
I’ve never frozen it, so I don’t really know. You might try it. Just be sure to leave 1″ of headroom for freezing expansion so the jars don’t break. The amount of jam/jelly in any recipe is pretty much open to variations such as how juicy the berries are, etc. I just have several jars ready and fill ’em up as I go.
Jackie,
Regarding the sugarless jam recipe here, can it be frozen in those jars? Also, about how many do you get per single recipe? Thanks.
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