Princes Raspberries in Light Syrup, 300g

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We will see about that. I wouldn’t mind losing a couple of pounds, so raspberry juice for the win! Raspberry Juice Ingredients That’s not to say all food canning powders are useless; some fruits and foods will brown during the canning process or storage without these powders. However, you don’t have to use them. And honestly – you could use a bit of citric acid (or lemon juice) to get the same result. Make sure it’s compatible with the fruit and canning method before going crazy with it, okay?

There’s a gauge with a dial that shows the pressure within the canner – once it points to the recommended pressure, we can start the timer. Step 10. Remove the jars from the canner using a jar lifter, and allow to cool for 16-24 hours before testing the seals. If any of the lids did not seal, place that jar in the fridge to be eaten within a week or so. Recipe Notes You can do a second extraction if you’d like, just add a bit more water and simmer again, and then strain. Making jam or jellies is a slightly more involved process, but it is still relatively simple. In addition, homemade jam generally has a better flavor than store-bought jams.Mix the oats, flour and sugar in a bowl, make a well in the centre, then pour in the melted butter and mix until it all comes together. Line the baking tin with greaseproof paper, then press in two-thirds of the oat mixture – make sure you push it down well, so it holds together like pastry. Bake for about 15 minutes, until golden. For something a little more substantial, they can be used to make desserts such as pies or cakes. The juice from the raspberries can also be used to moisten cake bases before filling, giving the cake an extra burst of flavor. Red raspberries are also great for the skin. I’ve noticed an improvement in my skin the last couple of weeks (and I’ve been eating large amounts of raspberries).

No preparation required: the items are washed, sliced or peeled ready to be instantly used, making it an easy way to bump up your fruit and veg intake with very little effort. When cooking any fruit and veg, try to steam or microwave rather than boiling in a lot of water to reduce loss of water-soluble vitamins. During the entire process, there has to be at least an inch of overhead water. If it boils away, add more water. If the temperature drops and the water stops boiling, turn the heat until it starts boiling again. Over pancakes or crepes– we make pancakes or French crepes or French toast at least once every couple of weeks. These canned raspberries are delicious as topping with some good old condensed milk.Figure 3. Canner pressure and time, depending on altitude. “Feet” refers to the altitude measured in feet above sea level. A fine-mesh sieve will also work, just be sure you don’t get any raspberry seeds in your juice. Set the strainer on top of a large bowl to catch all the juice. Step 7: Let sit for 10-12 hours, or overnight. Canned raspberries though, are absolutely perfect for muffins. They’re canned in light syrup so they don’t lose their sweetness, and they make excellent ice cream or yogurt topping. Learning from your own experience is essential, but learning from others is also intelligent. These are the sources used in this article and our research to be more informed as homesteaders. Strain through a jelly bag or a fine-mesh strainer lined with a double layer of dampened cheesecloth.

In shakes or other drinks– any fruit smoothie is going to benefit from a few raspberries. Add them to shakes too or even homemade alcoholic drinks. And, of course, remember that you can add/use the juice as well.

As well as the usual tinned peaches and pineapple most of us are familiar with, you can now buy tinned breakfast mix, lychees, guava, mango and summer fruits, which are often cheaper compared to buying the fruit fresh and make a great start to your day. Many of these options are also sweeter than their fresh variety, due to being stored in sugary syrup. Therefore, they can make delicious toppings for a frozen desert. Combine some tinned mandarin segments with some ice cream for a sweet and fruity treat. Or mix some Greek yogurt with a few slices of tinned pineapple to add an acidic punch to your creamy dessert. Canning Syrup - I've written these instructions for canning raspberries in extra light syrup, but they can be processed in a variety of liquids. For measurements for light, medium and heavy syrup see this canning syrup table for sugar amounts. You can also use plain water or fruit juice (apple, berry, cherry, etc). I don't recommend adding more sugar, they are sweet enough as they are, and you still want to taste the raspberries and not only the sweetness. Adding sugar is optional, and not necessary for safe canning. In general, the recommendation is about 1/4 to 1/2 cup per quart of juice or 1 to 2 tablespoons per cup of juice. I don't add sugar to most types of juice, and I tend to sweeten when I use them if necessary.

Canning helps to extend the shelf life of the fruit and prevent spoilage and is really my preferred method of storing these fruits. However, canning raspberries can be time-consuming and require the use of specialized equipment. The most important things to look out for are the right boiling times, keeping the water level right, and keeping the canner clean and functional. Fill the water bath canner with enough water to cover the jars by at least an inch and set it on the stovetop. Turn the heat to high and bring the water to a boil (while the water is heating up we’ll keep working on the raspberries since this takes a while). Remember to take a look at our collection of can openers so you can (pun very much intended) open your cans! For each cup of juice yield, you'll need the following amounts of fruit mixed with 1/2 cup of water:

Access all year round: you’re not limited by the seasons and can have any fruit and veg at any time of year.