Diabetic Canning
 

Does any one know where i can go to get some recipies on diabetic home fruit
canning. I cant seem to find any websites on this.
Thanks Tim

http://www.splenda.com/page.jhtml;js...es/library.inc

under breakfast foods
Peach
Strawberry
three Berry
Jam........ sugar free.... uses splenda

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"Tim Gagnon" > wrote in message
news:di%Ue.470102$s54.136567@pd7tw2no...
> Does any one know where i can go to get some
recipies on diabetic home fruit
> canning. I cant seem to find any websites on
this.
> Thanks Tim
>
>

Great site but not quite what i am looking for.
I would like to find actual recipies on canning Pears, Peaches or any other
fruit. Thanks for the site.
Tim
"Tiger Lily" > wrote in message
...
> http://www.splenda.com/page.jhtml;js...es/library.inc
>
> under breakfast foods
> Peach
> Strawberry
> three Berry
> Jam........ sugar free.... uses splenda
>
> --
> Join us in the Diabetic-Talk Chatroom on UnderNet
> /server irc.undernet.org --- /join #Diabetic-Talk
> More info: http://www.diabetic-talk.org/
> http://www.diabetic-talk.org/freeveggies.htm
> I have no medical qualifications beyond my own
> experience.
> Choose your advisers carefully, because experience
> can be
> an expensive teacher.
>
> "Tim Gagnon" > wrote in message
> news:di%Ue.470102$s54.136567@pd7tw2no...
>> Does any one know where i can go to get some
> recipies on diabetic home fruit
>> canning. I cant seem to find any websites on
> this.
>> Thanks Tim
>>
>>
>
>

http://extension.usu.edu/files/foodpubs/fn209.pdf

talks about canning hot/cold and freezing or
dehyrating of fruits and vegetables...


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More info: http://www.diabetic-talk.org/
http://www.diabetic-talk.org/freeveggies.htm
I have no medical qualifications beyond my own
experience.
Choose your advisers carefully, because experience
can be
an expensive teacher.

"Tim Gagnon" > wrote in message
news:AB0Ve.466779$5V4.420535@pd7tw3no...
> Great site but not quite what i am looking for.
> I would like to find actual recipies on canning
Pears, Peaches or any other
> fruit. Thanks for the site.
> Tim
> "Tiger Lily" > wrote in message
> ...
> >
http://www.splenda.com/page.jhtml;js...es/library.inc
> >
> > under breakfast foods
> > Peach
> > Strawberry
> > three Berry
> > Jam........ sugar free.... uses splenda
> >
> > --
> > Join us in the Diabetic-Talk Chatroom on
UnderNet
> > /server irc.undernet.org --- /join
#Diabetic-Talk
> > More info: http://www.diabetic-talk.org/
> > http://www.diabetic-talk.org/freeveggies.htm
> > I have no medical qualifications beyond my own
> > experience.
> > Choose your advisers carefully, because
experience
> > can be
> > an expensive teacher.
> >
> > "Tim Gagnon" > wrote in message
> > news:di%Ue.470102$s54.136567@pd7tw2no...
> >> Does any one know where i can go to get some
> > recipies on diabetic home fruit
> >> canning. I cant seem to find any websites on
> > this.
> >> Thanks Tim
> >>
> >>
> >
> >
>
>

http://homecooking.about.com/od/sugarfree1/

and a link resource to other sugar free recipes

"Tiger Lily" > wrote in message
...
>
http://extension.usu.edu/files/foodpubs/fn209.pdf
>
> talks about canning hot/cold and freezing or
> dehyrating of fruits and vegetables...
>
>
> --
> Join us in the Diabetic-Talk Chatroom on
UnderNet
> /server irc.undernet.org --- /join
#Diabetic-Talk
> More info: http://www.diabetic-talk.org/
> http://www.diabetic-talk.org/freeveggies.htm
> I have no medical qualifications beyond my own
> experience.
> Choose your advisers carefully, because
experience
> can be
> an expensive teacher.
>
> "Tim Gagnon" > wrote in message
> news:AB0Ve.466779$5V4.420535@pd7tw3no...
> > Great site but not quite what i am looking
for.
> > I would like to find actual recipies on
canning
> Pears, Peaches or any other
> > fruit. Thanks for the site.
> > Tim
> > "Tiger Lily" > wrote in message
> > ...
> > >
>
http://www.splenda.com/page.jhtml;js...es/library.inc
> > >
> > > under breakfast foods
> > > Peach
> > > Strawberry
> > > three Berry
> > > Jam........ sugar free.... uses splenda
> > >
> > > --
> > > Join us in the Diabetic-Talk Chatroom on
> UnderNet
> > > /server irc.undernet.org --- /join
> #Diabetic-Talk
> > > More info: http://www.diabetic-talk.org/
> > > http://www.diabetic-talk.org/freeveggies.htm
> > > I have no medical qualifications beyond my
own
> > > experience.
> > > Choose your advisers carefully, because
> experience
> > > can be
> > > an expensive teacher.
> > >
> > > "Tim Gagnon" > wrote in
message
> > > news:di%Ue.470102$s54.136567@pd7tw2no...
> > >> Does any one know where i can go to get
some
> > > recipies on diabetic home fruit
> > >> canning. I cant seem to find any websites
on
> > > this.
> > >> Thanks Tim
> > >>
> > >>
> > >
> > >
> >
> >
>
>

If you're not talking about jams and jellies... which adds sugar...

Why would canning fresh pears, peaches or other fruit be different for
diabetics?

Jennifer


Tim Gagnon wrote:
> Great site but not quite what i am looking for.
> I would like to find actual recipies on canning Pears, Peaches or any other
> fruit. Thanks for the site.
> Tim
> "Tiger Lily" > wrote in message
> ...
>
>>http://www.splenda.com/page.jhtml;js...es/library.inc
>>
>>under breakfast foods
>>Peach
>>Strawberry
>>three Berry
>>Jam........ sugar free.... uses splenda
>>
>>--
>>Join us in the Diabetic-Talk Chatroom on UnderNet
>>/server irc.undernet.org --- /join #Diabetic-Talk
>>More info: http://www.diabetic-talk.org/
>>http://www.diabetic-talk.org/freeveggies.htm
>>I have no medical qualifications beyond my own
>>experience.
>>Choose your advisers carefully, because experience
>>can be
>>an expensive teacher.
>>
>>"Tim Gagnon" > wrote in message
>>news:di%Ue.470102$s54.136567@pd7tw2no...
>>
>>>Does any one know where i can go to get some
>>
>>recipies on diabetic home fruit
>>
>>>canning. I cant seem to find any websites on
>>
>>this.
>>
>>>Thanks Tim
>>>
>>>
>>
>>
>
>

Jennifer wrote:
>
> If you're not talking about jams and jellies... which adds sugar...
>
> Why would canning fresh pears, peaches or other fruit be different for
> diabetics?
>
> Jennifer
>

Sugar is a preservative. Without sugar, canned fruits cannot be stored
at room temperature unless enough acid is added - which would change the
taste. The only other option is pressure canning, which cooks low acid
foods for preservation. Not good for fruits, they tend to turn to mush.

Freezing is a better option. Use vit C to prevent browning, and freeze
away.

Vicki

Vicki Beausoleil > wrote:

>Jennifer wrote:
>>
>> If you're not talking about jams and jellies... which adds sugar...
>>
>> Why would canning fresh pears, peaches or other fruit be different for
>> diabetics?
>>
>> Jennifer
>>
>
>Sugar is a preservative. Without sugar, canned fruits cannot be stored
>at room temperature unless enough acid is added - which would change the
>taste. The only other option is pressure canning, which cooks low acid
>foods for preservation. Not good for fruits, they tend to turn to mush.
>
>Freezing is a better option. Use vit C to prevent browning, and freeze
>away.
>
>Vicki

Peaches and pears are not classified as low acid foods. They may be
safely canned in water using no added sugar and processed in a boiling
water bath and stored at room temperature.
See http://tinyurl.com/9buqq

Ross.

"Tim Gagnon" > wrote:

>Does any one know where i can go to get some recipies on diabetic home fruit
>canning. I cant seem to find any websites on this.
>Thanks Tim
>

Go to http://tinyurl.com/9buqq

This is a USDA publication on preserving fruit and fruit products.
It's in .pdf format and can be downloaded and saved.
It has the proper procedures for canning peaches, pears, etc in water
only, with no added sugar, which may be safely canned in a water bath
canner.
Granted, using some sugar does enhance the flavour of canned fruit.
However, if one uses a very light syrup (10%) and uses moderation when
partaking of the product one should be able to avoid a huge spike in
BG.
Good luck.

Ross

"Tim Gagnon" > wrote in message
news:di%Ue.470102$s54.136567@pd7tw2no...
> Does any one know where i can go to get some recipies on diabetic home
fruit
> canning. I cant seem to find any websites on this.

I canned applesauce and pears last year using a minimal amount (about 1/3 of
what would be used for an extra light syrup) of sugar. There is a newsgroup
for food preservation and there is at least one diabetic there who can help
you. I researched Splenda and while it can be used for canning, it doesn't
help preserve the color and texture of the fruit like sugar does. Everything
I canned worked well and people loved it!

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

Sherry > wrote:

wrote in
:
>
><snip>
>
>> Granted, using some sugar does enhance the flavour of canned fruit.
>> However, if one uses a very light syrup (10%) and uses moderation
>> when partaking of the product one should be able to avoid a huge
>> spike in BG.
>> Good luck.
>>
>> Ross
>>
>
>
>A dietitian/chef who has a daughter that's type 1 told me that he just
>rinsed off the syrup from canned fruit that was canned with sugar. Not
>being a big canned fruit eater, I haven't tried checking my blood
>sugars doing this (I guess the best indicator would be to have a small
>bowl of fruit as a snack, testing before and after). I much prefer the
>fresh stuff and berries are my absolute favorite and don't bother my
>blood sugars.
>
>However, isn't a lot of the fiber in the skin? Can you can fruit with
>the skin on??
>

Good question, but one I can't answer ;-(.
The only fruit we can with skin on is whole plums and they are
strictly for my wife. I'm not a big fan of plums to start with and I
can't stand the texture they end up with when canned.

Ross.
To email, remove the "obvious" from my address.

"Sherry" > wrote in message
. 97.142...
>
> However, isn't a lot of the fiber in the skin? Can you can fruit with
> the skin on??


I don't know about canning, but if you leave any of the skin on baked apples
it gets too tough to chew.

--
No Husband Has Ever Been Shot While Doing The Dishes

"None Given" > wrote in
:

> "Sherry" > wrote in message
> . 97.142...
>>
>> However, isn't a lot of the fiber in the skin? Can you can fruit
>> with the skin on??
>
>
> I don't know about canning, but if you leave any of the skin on
> baked apples it gets too tough to chew.
>

Hmmm, back in my pre-diabetic days, I used to bake apples and left the
skin on....don't recall that anything was too tough to chew. Wonder if
it makes a difference what type of apple?

Sherry

"Sherry" > wrote in message
. 97.142...
>
> Hmmm, back in my pre-diabetic days, I used to bake apples and left the
> skin on....don't recall that anything was too tough to chew. Wonder if
> it makes a difference what type of apple?
>
> Sherry

Maybe it's because DH bakes them in the micro

--
No Husband Has Ever Been Shot While Doing The Dishes

Thanks this is excatly what i was looking for.

> wrote in message
...
> "Tim Gagnon" > wrote:
>
>>Does any one know where i can go to get some recipies on diabetic home
>>fruit
>>canning. I cant seem to find any websites on this.
>>Thanks Tim
>>
>
> Go to http://tinyurl.com/9buqq
>
> This is a USDA publication on preserving fruit and fruit products.
> It's in .pdf format and can be downloaded and saved.
> It has the proper procedures for canning peaches, pears, etc in water
> only, with no added sugar, which may be safely canned in a water bath
> canner.
> Granted, using some sugar does enhance the flavour of canned fruit.
> However, if one uses a very light syrup (10%) and uses moderation when
> partaking of the product one should be able to avoid a huge spike in
> BG.
> Good luck.
>
> Ross

Should you wish to have a sweeter taste, then put a pinch of stevia in or if liquid a couple of drops. Stevia is a natural sweetener that contains no sugar. It can be found in any natural food store.

I am a type 2 diabetic and my doc said it is fine for diabetics.

Below is an exerpt from the internet. Worth while read.



Stevia Helps Pancreas Release Insulin--Helpful for Diabetics
http://www.healthy.net/scr/Column.asp?Id=296


© Ray Sahelian M.D.




The natural sweetener stevioside, which is found in the plant stevia, has been used for many years in the treatment of diabetes among Indians in Paraguay and Brazil. However, the mechanism for the blood glucose-lowering effect remains unknown. A study conducted at the Department of Endocrinology and Metabolism, Aarhus University Hospital, Denmark, found that stevioside enhances insulin secretion from mouse pancreatic islets in the presence of glucose. The researchers state, "Stevioside stimulates insulin secretion via a direct action on pancreatic beta cells. The results indicate that the compounds may have a potential role as an anti-hyperglycemic agent in the treatment of type 2 diabetes mellitus."

Ray Sahelian, M.D., co-author with Donna Gates of The Stevia Cookbook (Avery/Penguin, 1999), says, "Stevia is a wonderful alternative to sugar and artificial sweeteners for those who have diabetes. This study gives us one more reason to recommend diabetics take advantage of this safe, non-calorie herbal sweetener."

Reference: Jeppesen PB, et al. Stevioside acts directly on pancreatic beta cells to secrete insulin. Metabolism 2000 Feb;49(2):208-14. Website: www.raysahelian.com

Hope this helps.

Garry


================================================== ===========================================


"Tim Gagnon" > wrote in message news:cR4Xe.217129$Hk.34265@pd7tw1no...
> Thanks this is excatly what i was looking for.
>
> > wrote in message
> ...
>> "Tim Gagnon" > wrote:
>>
>>>Does any one know where i can go to get some recipies on diabetic home
>>>fruit
>>>canning. I cant seem to find any websites on this.
>>>Thanks Tim
>>>
>>
>> Go to http://tinyurl.com/9buqq
>>
>> This is a USDA publication on preserving fruit and fruit products.
>> It's in .pdf format and can be downloaded and saved.
>> It has the proper procedures for canning peaches, pears, etc in water
>> only, with no added sugar, which may be safely canned in a water bath
>> canner.
>> Granted, using some sugar does enhance the flavour of canned fruit.
>> However, if one uses a very light syrup (10%) and uses moderation when
>> partaking of the product one should be able to avoid a huge spike in
>> BG.
>> Good luck.
>>
>> Ross
>
>

"None Given" > wrote in message
...
> "Sherry" > wrote in message
> . 97.142...
> >
> > Hmmm, back in my pre-diabetic days, I used to bake apples and left the
> > skin on....don't recall that anything was too tough to chew. Wonder if
> > it makes a difference what type of apple?
> >
> > Sherry
>
> Maybe it's because DH bakes them in the micro

Yikes! I wouldn't call that baking.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm