- June 19, 2012 at 2:54 pm #8315Rhonda ToppingParticipant
I just got a new pressure canner and want to try some canning and preserving. I am severe gluten sensitive and am on a total grain free diet. I have three questions for those of you who do canning and are gluten sensitive.
1. I am reading that vinegar is derived from grains such as corn. What do you use in place of vinegar or is pickling cucumber with vinegar not a good idea.
2. What about any of the canning preservatives such as fruit fresh or pectin or canning/pickling salt? Are they safe to use?
3. Canning recipes that call for sugar. What do you use in place of refined table sugar?
My neighbor has a fig tree and has given me tons of figs. I need to can them asap before they go bad. Recipe calls for sugar and Fruit Fresh so I thought I would ask here first.
Thanks for your help!
RhondaJune 19, 2012 at 3:08 pm #99241desperateladysavedMember
I would try googling about the figs. I will check back if I find my “Stocking Up” cookbook has infomration on Figs. I think one can use lemon juice instead of vinegar. Make sure you tolerate lemon juice.June 19, 2012 at 3:09 pm #99251desperateladysavedMember
I would try googling about the figs. I will check back if I find my “Stocking Up” cookbook has infomration on Figs. I think one can use lemon juice instead of vinegar. Make sure you tolerate lemon juice.June 20, 2012 at 10:43 am #9927farmwife67Member
I think you could use lemon juice instead of fresh fruit. I use apple cider vinegar, with the mother (Braggs). It definitely has a different taste. I do not use regular vinegar because it is made from grains. You may be able to use honey in place of sugar, I find it substitutes very well for sugar. I think pickles would be hard to make taste the same without regular vinegar, but maybe try one batch and see how it turns out. I would taste the brine before using it. Also, for salt, I use sea salt for all of my canning and have no troubles.
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