Chef Ken Posted September 14, 2016 Share Posted September 14, 2016 I am interested in getting information on canning without sugar and home curing meats like bacon and ham without sugar in the brine. Any and all suggestions will be greatly appreciated. Link to comment Share on other sites More sharing options...
Jeztrsgrl Posted May 28, 2017 Share Posted May 28, 2017 I'd like to follow this topic. I make Salsa and tomato sauces, as well as can fresh veg and lots of jams and jellies. I know the Jams and jellies would be out because of the sugar, I'd have to do them with the no sugar recipes... but i hope the veg i can use, because there is nothing but water, some spices, and the veg itself. I haven't done any soups or dried any meat, but would definitely be interested in seeing what the advice or thoughts are on this. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted May 29, 2017 Moderators Share Posted May 29, 2017 On September 14, 2016 at 10:25 AM, Chef Ken said: I am interested in getting information on canning without sugar and home curing meats like bacon and ham without sugar in the brine. Any and all suggestions will be greatly appreciated. You would be much better off finding a canning/curing website/community for specific information such as this. The Whole30 staff and members can help with simple cooking questions, but this is outside the purview of our expertise and the forum intent which is to support people through their Whole30's. Good luck! I've always wanted to be able to hunt and then preserve some of the hunt Link to comment Share on other sites More sharing options...
nanners Posted June 26, 2017 Share Posted June 26, 2017 Yes use plain water to can fruits and veggies. I never put salt in tomatoes or green beans etc either. http://nchfp.uga.edu/ I do not mind if someone wants to email me a question. I am certified in Food Preservation thru Cornell County Ext. Took their class a year ago Link to comment Share on other sites More sharing options...
SchrodingersCat Posted August 3, 2017 Share Posted August 3, 2017 I frequently brine and cure bacon without any sugar - it isn't necessary for the process, it's just an added taste. I do like to add other flavours, I did a 100%cocoa coffee cure for some loin bacon recently which was great. Link to comment Share on other sites More sharing options...
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