Canning

I’m lucky enough to have canning supplies on hand, so I’m doing a bit of canning as I eat down my pantry. I’ve used stevia and xylitol in no sugar added jams in the past, but I think I’m going to try rhubarb jelly with sodium cyclamate.

I’ve been enjoying commercial pickled green beans that I had in the fridge. When green beans are in season, I’ll make some of my own.

I also want to try making my own mustard after I finish the mustard I have on hand.

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