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  • #8315
    Rhonda ToppingRhonda Topping
    Participant

    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!
    Rhonda

    #9924

    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.

    #9925

    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.

    #9927
    Lori Quandtfarmwife67
    Member

    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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