APPLE GRAPE JAM (yields 1 1/2 pints)
2 cups natural grape juice
1 teaspoon Stevia Extract powder
1 envelope unflavored gelatin OR 2 tablespoons agar agar (a seaweed-based gelatin sub for animal-based gelatin, good for vegetarians)
1 cup unsweetened applesauce
In a medium saucepan, simmer natural grape juice until it's reduced to 1 1/2 cups, stir in Stevia. Sprinkle gelatin/agar agar over juice, allow to soften 5 min. Dissove gelatin over low heat (if agar agar, bring to a boil, simmer 5 min., stirring frequently). Remove from heat, add applesauce. Pour into jars. When partially gelled, stir once more, cover, refrigerate.
STRAWBERRY SPREAD (yields 1 1/2 pints)
4 cups hulled, chopped strawberries
2 teaspoons fresh lemon juice
1 1/2 teaspoons Stevia Extract powder
3/4 cup cold water
1 enveope unflavored gelatin OR 1 12/ tablespoons agar agar
Mash strawberries, reserve 1 1/2 cups for later. In a saucepan, add strawberries, lemon juice, stevia, water and gelatin (or agar agar). Set aside for 5 min. Dissolve gelatin over low heat. If using agar agar, bring to a boil, simmer 5 min, stirring as needed. Remove from heat, mix in reserved 1 1/2 cups berries. Pour into jars, cool to room temperature. Cover and refrigeate.
PEACH JAM (yields about 3 1/4 cups)
4 1/2 cups chopped peaches (about 8)
3/4 cup water
2 tablespoons agar agar OR 1 envelope unfloavored gelatin
1 teaspoon Stevia Extract powder
1 teaspoon fresh lemon juice
few drops almond extract (optional)
Place peaches and 1/4 cup water in medium saucepan, simmer 5 min. Add agar agar (or gelatin), stevia, and lemon juice to remaining 1/2 cup water. Set aside to soften for 5 min. Stir in peaches, bring to a boil. Reduce heat, simmer 5 min. Mash mixture w/ potato masher, stir in almond flavor. Cool to room temperature. Jar, cover, refrigerate.
Thanks to Cheryl @simplyprepared.com for the following info:
Salsa for Diabetics
6 lbs. firm ripe tomatoes (about 12 large)
1 lb. onions (about 2 large)
1 lb. green peppers (about 2 large)
1 large red pepper
1 1/2 cups distilled white vinegar (5%, of course)
1 Tbsp + 1 tsp salt
2 tsp dry mustard powder
2 tsp Sweet 'n Low
2 tsp chili powder
1 tsp garlic powder
3/4 tsp ground cumin
1/2 tsp ground black pepper
1/8 tsp crushed red pepper flakes
Peel chop and seed tomatoes, allow to drain in a colander. Meanwhile, chop onions and peppers. In large pot over high heat, combine all ingredients, bring to a boil. Reduce heat to medium and cook, stirring occasionally, 45 minutes to 1 hour or until very thick. Near end of cooking time, stir frequently to prevent sticking. Spoon into hot sterilized jars, allowing 1/4 inch headspace. Process BWB 20 minutes. Makes four 8-oz jars. 10 Calories per Tbsp.
5 1/2 oz can tomato paste
1/2 c white vinegar
1/4 c whey low
3/4 tsp table salt
1/8 tsp ground cloves
Stir all ingredients together in a saucepan. Stir over medium high heat until it comes to a boil.
Pour into sterilized half pint jar within 1/4” from top. Place sterilized lid on and screw on metal band.
Process for 10 minutes in a HWB.
Makes 1 half pint
Salt Free Dill Pickles
4 ½ Cups White Vinegar
4 ½ Cups Water
4 Tablespoons salt free pickling spices
4 Tablespoons dried Dill Weed
1 Tablespoon dried Dill Seed
14 Medium Garlic Cloves
6 Pounds small pickling Cucumbers (Gherkins)
14 Wide Mouth Pint Canning Jars w/ Lids and Seals
While your jars are sterilizing and lids are soaking in almost boiling water, add vinegar, water and spices to a non-reactive pot and bring to a slow simmer. Scrub all the little gherkins and set aside. Have your boiling water canner filled and at a boil. After jars are sterilized drop one garlic clove in the bottom and pack the
gherkins in as tight as you can, leaving ½ inch head space. Add vinegar, water and spice mixture also leaving ½ inch head space to the sterilized jars. Use a plastic knife or bamboo chop stick to remove any air bubbles in your jars. Wipe off jar tops with a clean towel. Apply lids and lightly screw on bands. Process in a boiling
water bath for 20 minutes. Of course with pickling cucumbers you just never know how many will fit in the jars so you just have to play it by ear each time!! They are at their best when you let them sit for about 7 days before opening the jar.
Sweet Peppers w/ Splenda
Red & green bell peppers
2 cups cider vinegar - 5% acidity
3 cups Splenda (can use sugar)
3 cups water
Core, seed and cut peppers into 1/4" to 1/2" strips. Place pepper strips into pint jars. Add 1/4 tsp oil and 1/2 tsp. salt to each jar. (jars should be hot) In a large saucepan, stir Splenda into vinegar and water. Bring to a boil, reduce heat and simmer for 5 minutes. Pour hot syrup into jars over peppers; fill to 1/2" from top of jar. Adjust caps and bands on jars. Process 15 minutes in a boiling water bath.
Diabetic Low Calorie Chili Sauce
18 tomatoes, peeled, cored and chopped
2 green peppers, finely chopped
2 onions, finely chopped
1/4 cup Whey Low type D (sugar substitute)
1 Tbsp pickling salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp allspice
2 cups vinegar (5%)
Combine all ingredients in a large stockpot and boil slowly for 4 hours, or until desired thickness is attained.
Ladle into prepared jars leaving a 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water canner. Adjust time according to altitude.
Makes: 6 half pint jars
NOTE: To add a little kick to this add 4 habanera peppers, finely chopped. This has 7 calories per Tbsp.
Home Storage for the CeliacCeliac disease is an autoimmune condition affecting nutrient absorption and normal bowel function of the small intestine. Because it affects nutrient absorption, many additional symptoms, diseases and conditions are associated with it. It is caused by gluten and other proteins found in common grains. Celiacs cannot eat any kind of wheat, barley, rye, triticale, or, possibly, oats. They are also limited in how much soy they can eat and may even need to avoid dairy products while the intestine heals.
Those with celiac disease must avoid gluten so it seems difficult to have food storage. It may be more expensive and take a little more work but it is possible due to the variety of foods now available.
The following are food storage recommendations for a celiac for 1 year:
300 lbs of grains including any of the following:
rice - any kind or kinds
dried field or dent corn
60 lbs dried beans - any kind or kinds except soybeans.
50 lbs powdered milk when dairy can be tolerated
yellow split peas
green split peas
Flor de Mayo
5 lbs salt
60 lbs of sweeteners – This includes:
20 lbs of fats – This includes:
vegetable and/or olive oil
When most of these are in storage, add fruits and vegetables that are home canned, commercially canned, dehydrated or freeze dried without preservatives. Store the equivalent of 913 cups of food.
Then, add home canned or freeze dried meats without preservatives. The amount will be determined by how often meat is to be eaten.
Other things to add are:
seasonings without soy additives or MSG
yeast (this may not be necessary on a gluten free diet)
home canned convenience foods such as soup, stew and chili.
A garden is also highly recommended.
See Mixes from the Heartland for gluten free mixes and dehydrated foods.