your very welcome ----- Original Message ----- From: "Sugar" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Sunday, August 31, 2008 1:12 PM Subject: [RecipesAndMore] Re: Diabetic Canning Recipes
> > Delma > thank you so much for these!!! > I really will enjoy them all year around!! > Syl > > Sugar Says: > People are like stained glass windows: They sparkle and shine when the > sun > is out, > But when the darkness sets in, their true beauty is revealed only if there > is a light shining from within. > > ----- Original Message ----- > From: "delma bliss" <[EMAIL PROTECTED]> > To: <[email protected]>; > <[EMAIL PROTECTED]>; "JanetsKitchen" > <[EMAIL PROTECTED]>; "OurKitchenTable2" > <[EMAIL PROTECTED]> > Sent: Sunday, August 31, 2008 7:57 AM > Subject: [RecipesAndMore] Diabetic Canning Recipes > > > > > Putting Up Summer > > Preserving fresh foods of the summer to enjoy later in the year is a > cooking technique as old as cooking itself. Our forefathers dried, > canned, and preserved the bounty of their garden to sustain their > needs through the cold of winter. > Old jars can be used once sterilized for jams, jellies, and relishes, > but do invest in new rubber-sealing lids and new bands. Vinegars can > be in recycled glass bottles with a cork or screw-on-top. Most > gourmet shops, shops that specialize in imported items (such as Pier > 1), and some discount stores have pretty glass bottles made > especially for home-made vinegars. > > Since granulated sugar is a necessary component of making preserves, > it's hard to get really good jam using sugar substitutes. The best > that we've tried come from the test kitchen of Sweet 'N Low® and we > liked one that came from a friend using sugar-free gelatin. If you > like to use Equal, they also have some sugar-free recipes at > www.equal.com. > > > Blueberry-Peach Conserve > (makes four 1/2-pint jars) > (Recipe Courtesy of Sweet 'N Low®) > > > 1 medium navel orange > 1 large lemon > 2 1/2 pounds firm ripe peaches, peeled and sliced > 2 cups fresh blueberries > 1/3 cup granulated sugar > 1/2 cup white grape juice > 1 tablespoon plus 1 teaspoon Sweet 'N Low ® > > > Peel the orange and lemon; finely chop rind (zest). Remove seeds from > pulp and chop pulp. Place the fruit, their juices, and rind (zest) in > a large pot. Add the peaches and blueberries; sprinkle with sugar and > let stand for 30 minutes. Add the grape juice and Sweet 'N Low®. > Place over medium heat and bring to a boil. Boil, stirring > frequently, for 35 to 45 minutes or until fruit is thick and > translucent. > Spoon into hot sterilized 1/2 pint jars, allowing 1/4-inch head > space. Wipe rims with a clean cloth that has been dipped in hot > water. Close the jars according to jar manufacturer's instructions > and process in a boiling-water bath for 15 minutes. > Note: Because Sweet 'N Low® provides only the sweetening and not the > preserving qualities of granulated sugar, jams made with Sweet 'N > Low® must be refrigerated and used within 2 weeks if not frozen. > > Per 1 tablespoon serving: 15 calories (0% calories from fat), 0 > protein, 0 total fat (0 saturated fat), 4 g carbohydrate, 1 g dietary > fiber, 0 cholesterol, 0 sodium, 37 mg potassium > Diabetic exchanges: FREE > > > > ---------------------------------------------------------------------- > ---------- > > > Strawberry Jam > (makes four 1/2-pint jars) > (Recipe Courtesy of Sweet 'N Low®) > > > 3 1/2 pints ripe strawberries > 1 cup water > 4 teaspoons unflavored gelatin > 1 tablespoon Sweet 'N Low® > > > Rinse and hull the strawberries. Crush the berries with the back of a > large wooden spoon, or pulse in a food processor or blender. Reserve. > Pour water into a saucepan and sprinkle gelatin over top. Let stand 1 > minute. Place over low heat and stir for 1 minute, until gelatin is > completely dissolved. Remove from heat. Add strawberries and Sweet 'N > Low®. Mix well. Pour into 4 hot sterilized 1/2-pint jars. Seal > tightly and allow to cool. Freeze. Thaw before serving. Keeps in > refrigerator up to 2 weeks. > Note: Because Sweet 'N Low® provides only the sweetening and not the > preserving qualities of granulated sugar, jams made with Sweet 'N > Low® must be refrigerated and used within 2 weeks if not frozen. > > Per 1 tablespoon serving: 5 calories (0% calories from fat), 0 > protein, 0 total fat (0 saturated fat, 1 g carbohydrate, 0 mg sodium, > 26 mg potassium > Diabetic exchanges: FREE > > > > ---------------------------------------------------------------------- > ---------- > > > Sugar Free Strawberry Jam > (makes about 3 cups) > > > My friend's mother-in-law gave me this recipe and a small container > of the jam. It tastes like fresh strawberries and will be wonderful > to take out of the freezer one cold winter day to spread on morning > toast. > > > 2 cups sliced fresh strawberries > 1 cup cold water > 1 0.3 ounce package sugar free strawberry flavored gelatin > > > In a large saucepan, crush the berries and combine with the water and > gelatin. Place over medium heat and bring the mixture to a boil, > stirring constantly. Reduce the heat to low and simmer for 2 minutes. > Pour into sterilized 1-cup freezer containers or jars. Allow to cool > and cover. Store in refrigerator for 1 week or freeze for up to 3 > months. > Per 1-tablespoon serving: 3 calories (0% calories from fat), 0 > protein, 0 total fat (0 saturated fat), 1 g carbohydrate, 0 dietary > fiber, 0 cholesterol, 4 mg sodium, 12 mg potassium > Diabetic exchanges: FREE > > > > ---------------------------------------------------------------------- > ---------- > > > Red Pepper Marmalade > (makes about 1 1/2 cups) > > > This is a great way to use up extra red bell peppers. Spoon this > delicious marmalade over grilled chicken breasts, fish fillets, or > hamburgers. It's best at room temperature, so bring it out of the > fridge about 30 minutes before serving time. > > > 3 large red bell peppers, seeded > 1 large tomato, peeled, cut in half and seeded > 1 small onion, peeled > 2 large cloves garlic, peeled > 2 tablespoons chopped fresh sweet marjoram > 2 tablespoons red wine vinegar > salt (optional) > freshly ground pepper > > > Preheat oven to 450°F. . > In a baking dish with cover, place the peppers, tomato, onion, and > garlic. Sprinkle with marjoram. Cover and bake for 30 to 45 minutes, > or until vegetables are very soft. > Purée in a food processor or blender. Press through a coarse sieve. > Stir in vinegar and season with salt (if using) and pepper to taste. > Transfer to a sterilized glass jar and seal. Refrigerate. Use within > 2 weeks. > Per 1/4 cup serving: 36 calories (0% calories from fat), 1 g protein, > 0 g total fat (0 saturated fat), 8 g carbohydrate, 2 g dietary fiber, > 0 cholesterol, 6 mg sodium, 240 mg potassium > Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable) > > > > ---------------------------------------------------------------------- > ---------- > > > Mother's Corn Relish > (makes 5 pints) > > > When I was growing up in Kansas, my friends and I used to play hide & > seek in my dad's cornfield where the corn stalks grew a good head > taller than we. Every summer, my mother would put up dozens of jars > of this superb relish to give as gifts to friends. I might have been > young back then, but not too young to help with shucking the corn or > enjoying the sweet and spicy relish. I've updated the recipe, using > Splenda sugar substitute and a couple of red jalapeño chiles. > > > 2 teaspoons salt > 3/4 cup Splenda sugar substitute > 1 1/2 teaspoons dry mustard > 1 1/2 teaspoons turmeric > 1 quart (1 l) distilled white vinegar > 10 large ears of corn, kernels cut and scraped from the cobs > 3/4 cup chopped green bell pepper > 3/4 cup chopped red bell pepper > 1 small cabbage, core removed and thinly sliced > 3 large yellow onions, chopped > 3 medium ribs celery, chopped > 2 red jalapeño chile pepper, seeded and minced > > > In a large saucepan, combine the salt, sugar substitute, dry mustard, > turmeric, and vinegar. Bring to a boil and add all the remaining > ingredients. Reduce heat and simmer for 45 minutes. > Spoon the relish into hot sterilized pint jars and fill the jars with > the liquid, leaving about 1/4 inch head space. Seal. Process for 15 > minutes in a boiling water bath. Remove sealed jars and place on > thick kitchen towels to cool. Store in the pantry. Once open, > refrigerate. > Per 1/4-cup serving: 68 calories (6% calories from fat), 2 g protein, > 1 g total fat (0.1 g saturated fat), 16 g carbohydrate, 2 g dietary > fiber, 0 cholesterol, 128 mg sodium, 185 mg potassium > Diabetic exchanges: 1 carbohydrate (bread/starch) > > > > ---------------------------------------------------------------------- > ---------- > > > Summer's Best Vinegar > (makes 2 cups) > > > This is one of my favorites. You can make it with the familiar green > basil or ruby-colored opal basil; the latter will give you a pale > pink vinegar. The vinegar's particularly wonderful sprinkled over > sliced tomatoes and tossed green salads. > > > 12 small sprigs fresh basil, washed and dried > 3 cloves garlic, peeled > 2 cups (480 ml) white wine vinegar > > > Fill a sterilized bottle or jar with the basil and garlic. Fill with > the vinegar. Cap and label. > Store in a cool dark place for 3 to 4 weeks. Check the bottle > occasionally to make sure the basil is cored with vinegar. If not, > add additional vinegar and recap. Use within 1 year. > Per 2 tablespoon serving: 10 calories (0% calories from fat), 0 > protein, 0 total fat (0 saturated fat), 2 g carbohydrate, 0 dietary > fiber, 0 cholesterol, 0 sodium, 40 mg potassium > Diabetic exchanges: FREE > > > > ---------------------------------------------------------------------- > ---------- > > > Peach Vinegar > (makes about 1 pint) > > > This is a delicate vinegar with a lovely pale peach color. Sprinkle > over sliced fresh fruit or a salad of baby greens that's been tossed > with a drizzle of almond, hazelnut, or walnut oil. > > > 3 medium firm ripe peaches, about 3/4 pound total > 1 3-inch (7.5 cm) cinnamon stick, broken into 6 pieces > 1 1/2 cups (375 ml) to 2 cups (500 ml) champagne or white wine > vinegar > > > Pit the peaches and coarsely chop without peeling. Divide the peaches > between 2 sterilized 1-pint jars. Add 3 pieces of cinnamon stick and > pour 3/4 cup vinegar into each jar. If the peaches are not completely > covered by the vinegar, add the remaining 1/2 cup. Cover and > refrigerate for 2 weeks. > Strain the vinegar and peaches through a fine mesh sieve, then pass > through a coffee filter. Pour the vinegar into a sterilized vinegar > bottle, cap, and label. > Store at room temperature. Use within 2 months. > Per 2-tablespoon serving: 10 calories (0% calories from fat), 0 > protein, 0 total fat, 0 saturated fat, 2 g carbohydrate, 0 dietary > fiber, 0 cholesterol, 0 sodium, 40 mg potassium > Diabetic exchanges: FREE > > > > ---------------------------------------------------------------------- > ---------- > > > Pickled Okra > (makes 1 pint, 10 servings) > > > If you like okra as we do, you'll find yourself making this recipe > again and again. A jar of pickled okra from a specialty store is > expensive. You can make these for just pennies and they are so > delicious. > > > 3/4 pound fresh okra > 1 clove garlic, peeled > 1 teaspoon dill seed > 1 teaspoon celery seed > 1/4 teaspoon whole mustard seed > 1 small dried hot red chile pepper > Pickling Solution: > 3/4 cup cider vinegar > 1/2 cup water > 1/2 teaspoon pickling spices > 12 whole black peppercorns > > > Trim the okra stems, taking care not to cut into the okra. Place the > garlic, dill seed, celery seed, mustard seed and chile pepper in the > bottom of a sterilized wide-mouth pint jar. > Loosely pack okra vertically in the jar. > In a small saucepan, bring the ingredients for the pickling solution > to a boil. Insert a metal knife into the jar to keep the jar from > cracking as you pour the boiling solution into the jar to cover the > okra. > Seal with the lid. Let stand for 30 minutes to cool, then > refrigerate. Use within 1 week. > Per serving: 14 calories (0% calories from fat), 1 g protein, 0 total > fat (0 saturated fat), 3 g carbohydrate, 1 g dietary fiber, 0 > cholesterol, 3 mg sodium, 122 mg potassium > Diabetic exchanges: FREE > > > > > > > -------------------------------------------------------------------------------- No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.6.14/1643 - Release Date: 8/30/2008 5:18 PM --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
