Stevia Sweet Pickles For Canning Food

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PICKLED BEETS (FOR CANNING)



Pickled Beets (For Canning) image

A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h

Yield 6 pints

Number Of Ingredients 8

35 -40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves

Steps:

  • In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
  • Slice into about 1/4-inch thick or cut into cubes.
  • Pack snuggly into the canning jars (be careful not to bruise).
  • In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
  • Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
  • Process in a boiling water bath for 12 minutes.
  • Cool on a rack.

STEVIA SWEET PICKLES FOR CANNING



Stevia Sweet Pickles for Canning image

Sugar free sweet pickles using the herb sweetener stevia. Cook time includes canning process. (http://www.nowfoods.com/Products/M003142.htm)

Provided by yogiclarebear

Categories     Vegetable

Time P1DT30m

Yield 5-6 pints

Number Of Ingredients 9

3 1/2 lbs pickling cucumbers, 4-5 inches long
2 1/2 cups water
3 1/2 cups apple cider vinegar
3/4 cup kosher salt
1 teaspoon kosher salt
3/4 ounce whole mixed pickling spice, tied in a cheesecloth
1 onion, chopped
fresh garlic (optional)
20 (1 g) packets stevia, I used NOW Foods brand, be sure to check the sugar equivalency charts of your stevia brand

Steps:

  • Scrub cucumbers, quarter them lengthwise, and place them in a large glass bowl with salt and cover with ice water. Mix to dissolve salt. Ensure all cucumbers are submerged (use a dinner plate to hold them down) and put them in the refrigerator for several hours or overnight.
  • Bring canner water to a boil. Throughly wash 6 pint canning jars and lids, and place them in the water. Ensure the water level covers the caps on the jars. Leave them in simmering water until ready to fill.
  • Drain cucumbers and rinse 2 or 3 times in cold water. Set aside.
  • Bring vinegar, water, and 1 tsp Kosher salt to a boil. Add onion and cheesecloth filled with pickling spice. Reduce heat to a simmer. Add stevia and stir until dissolved.
  • Bring the canner rack up and raise the heat to boil. Take one jar out of the rack, draining the water. Add optional garlic to the jar and fill with cucumbers. (It is easier to turn the jar on its side to do this.) Fill jar with simmering pickling liquid, leaving 1/2 inch head space.
  • Slide a nonmentallic spatula or a chopstick between the cucumbers in the jar to release air pockets. Repeat a few times.
  • Remove a 2 piece lid from the hot water. Wipe jar rim and lid with a clean dry cloth. Screw the lid band down, just until resistence is met. Set the jar into the rack and repeat from step 5 until all jars are filled.
  • Lower the rack into the canner pot and put the lid on. Start a timer for 15 minutes and process the jars at a gentle but steady boil.
  • After 15 minutes, raise canner rack and carefully remove the jars, setting them on a dry towel to cool. Do not jar, shake or tip jars. Leave them be for 24 hours.

Nutrition Facts : Calories 92, Fat 0.4, SaturatedFat 0.1, Sodium 17342.6, Carbohydrate 15.3, Fiber 1.9, Sugar 6.9, Protein 2.3

FANTASTIC SWEET PICKLES- EASY!



Fantastic Sweet Pickles- Easy! image

These sweet pickles do not require a hot water bath because they are in a brine. But warning; you cannot use the pickles for 2 months after canning because they need to ferment. The two months are definately worth the wait. This recipe is for only a 1 quart jar so multiply as needed.

Provided by LoveLiles

Categories     Canning

Time P1m29DT20m

Yield 1 quart

Number Of Ingredients 6

1 lb small cucumber (3-4 inches in size)
1 tablespoon pickling spices
1 tablespoon canning salt
1 teaspoon powdered alum
1 cup white vinegar
cold water

Steps:

  • Scrub cucumbers and steralize jars and lids. Add lids to a small saucepan of warm water and put on the stove on med-high heat.
  • Pack cucumber in jars, but not too tight. Add pickling spice, canning salt, powdered alum and white vinegar. Then fill jars with cold water until pickles are covered. Seal with warm lids and screw on hand tight. Shake vigorously to dissolve salt & alum.
  • Put pickles in the pantry for 2 months.
  • IMPORTANT!
  • After two months have past and you are ready to use a jar of pickles, dump the brine and scrap off the pickling spices. Then you need to slice the pickles and add 1 cup of sugar. Shake pickles and put in the refrigerator, turning often to dissolve the sugar.

Nutrition Facts : Calories 118.3, Fat 0.5, SaturatedFat 0.1, Sodium 6997.5, Carbohydrate 18.7, Fiber 2.3, Sugar 8.5, Protein 3

CANNING SWEET PICKLES



Canning Sweet Pickles image

This come from my grandma. She was an awesome cook but now she has past so I decided to give you her recipe. I help my dad can and this recipe is easy to make.

Provided by luvinlife94

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

cucumber
vinegar
2 tablespoons salt
6 cups sugar
2 tablespoons pickling spices

Steps:

  • Slice cucumbers in chips.
  • Fill your jar with vinegar, salt, sugar, and pickling spice.
  • Close up jar and stor for 8 weeks or longer.
  • Open jar after 8 weeks and Enjoy!

Nutrition Facts : Calories 2322, Sodium 6982.4, Carbohydrate 599.9, Sugar 598.8

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