Canned Foods for Special Diets
- The cost of commercially canned special diet food often prompts interest in
- preparing these products at home. Some low-sugar and low-salt foods may be
- easily and safely canned at home. However the color, flavor and texture of
- these foods may be different than expected and be less acceptable.
- CANNING WITHOUT SUGAR
- In canning regular fruits without sugar, it is very important to select
- fully ripe but firm fruits of the best quality. Prepare these as described
- for hot-packs for each fruit, but use water or regular unsweetened fruit
- juices instead of sugar syrup. (For more information see additional
- publications for individual fruits.) Juice made from the fruit being canned
- is best. Blends of unsweetened apple, pineapple, and white grape juice are
- also good for filling over solid fruit pieces. Adjust headspaces and lids
- and use the processing recommendations given for regular fruits. Add sugar
- substitutes, if desired, when serving.
- CANNING WITHOUT SALT (REDUCED SODIUM)
- To can tomatoes, vegetables, meats, poultry, and seafood, follow the normal
- procedures for canning, but omit the salt. In these products, salt seasons
- the food but is not necessary to ensure its safety. Add salt substitutes,
- if desired, when serving.
- ======================================================= === * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Canned Green Beans
Categories: Pickles
Yield: 1 Servings
5 qt Fresh; snapped green beans
3 1/2 qt Water
1 c Cider vinegar
1 c Sugar
5 ts Salt
Bring all ingredients to a boil in large kettle. Boil 30 minutes. Pack in
hot, sterilized jars with liquid to cover beans. Seal. When ready to serve,
drain beans well & rinse with cold water. (These beans never lose their
crispiness when recooked. I cook mine in lightly-salted water with bacon
for 30 minutes.)
NANCY B. HOWE
From, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
---------- Recipe via Meal-Master (tm) v8.05
Title: Canned Green Beans
Categories: Pickles
Yield: 1 Servings
5 qt Fresh; snapped green beans
3 1/2 qt Water
1 c Cider vinegar
1 c Sugar
5 ts Salt
Bring all ingredients to a boil in large kettle. Boil 30 minutes. Pack in
hot, sterilized jars with liquid to cover beans. Seal. When ready to serve,
drain beans well & rinse with cold water. (These beans never lose their
crispiness when recooked. I cook mine in lightly-salted water with bacon
for 30 minutes.)
NANCY B. HOWE
From
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.