{"id":1571,"date":"2011-08-18T03:00:59","date_gmt":"2011-08-18T07:00:59","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1571"},"modified":"2011-08-18T03:00:59","modified_gmt":"2011-08-18T07:00:59","slug":"canning-ham-green-beans-and-potatoes-together-using-splenda-to-can-pickles-doubling-jam-recipe-and-canning-turnips","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2011\/08\/18\/canning-ham-green-beans-and-potatoes-together-using-splenda-to-can-pickles-doubling-jam-recipe-and-canning-turnips\/","title":{"rendered":"Canning ham, green beans, and potatoes together, Using Splenda to can pickles, Doubling jam recipe, and Canning turnips"},"content":{"rendered":"

Canning ham, green bean, and potatoes together<\/strong><\/p>\n

\u00a0I would like to know if you can tell me how to can green beans, ham and potatoes together. It sure would save me time in the winter to have it done already.<\/em><\/p>\n

\u00a0Kerri Meloy<\/em><\/p>\n

Kent, Ohio<\/em><\/p>\n

\u00a0You can simply 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 or quarts for 90 minutes 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. I’d suggest canning this mixture in pints as a longer processing time may result in mushy potatoes. — Jackie<\/p>\n

\u00a0Using Splenda or Stevia to can pickles<\/strong><\/p>\n

\u00a0When making sweet pickles, is it OK to use Splenda or Stevia for part or all of the sugar? My husband and I are both diabetic and trying to avoid taking “medicine” for it. If I can lower the sugar content of the pickles, we can enjoy them more often.\u00a0<\/em><\/p>\n

Linda Webb<\/em><\/p>\n

Rochester, Washington<\/em><\/p>\n

\u00a0Yes, you can. I’d suggest making a couple of small batches of pickles with Splenda and Stevia and see how you and your husband like them. Many people use these sugar substitutes with great success. — Jackie<\/p>\n

\u00a0Doubling jam recipe<\/strong><\/p>\n

\u00a0Your jam recipes make about 7 half pints. Could I double these to make 7 pints? I have a big family! Second I have Josta berries. They look like large black blueberries and taste like sour grapes. Should I handle them like grapes for jam?<\/em><\/p>\n

\u00a0Sherrie<\/em><\/p>\n

Coeur d Alene, Idaho<\/em><\/p>\n

\u00a0Don’t double jam, jelly, or preserve recipes. I, too, had a large family and tried to hurry my canning by doubling my jams and jellies. It didn’t work. Frequently, they did not set up like they should have. I’ve never canned Josta berry jam (yet!). I think I’d try using a grape jelly recipe and see how it works. Then let the rest of us know! — Jackie<\/p>\n

\u00a0Canning turnips<\/strong><\/p>\n

\u00a0We canned turnips last year and most of the liquid is gone for the unopened, sealed jar. Is this normal?<\/em><\/p>\n

\u00a0Esther Kilbourn<\/em><\/p>\n

Lyons Falls, New York<\/em><\/p>\n

\u00a0I wouldn’t say “normal” but it happens and may have been that way when they were put away. Liquid often blows out of the jar because of fluctuating pressures during processing, filling the jars too full, or processing at too high a pressure. As with all canned goods, if the food appears normal, the jar lid is sealed well, the food smells normal, and the food was correctly canned, it will be fine to eat. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Canning ham, green bean, and potatoes together \u00a0I would like to know if you can tell me how to can green beans, ham and potatoes together. It sure would save me time in the winter to have it done already. \u00a0Kerri Meloy Kent, Ohio \u00a0You can simply mix your potatoes, green beans, and ham together, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1571"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1571"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1571\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}