Thanks for your response; Yes, I do have experience with canning - both BWB and PC.
An example would be Chili.. I have always canned chili with beans. Now, it turns out the best substitute (for my palette) is boiled peanuts. The have the same texture as beans, but are very low carb, and absorb the flavors of the chili during the process of the 2+ hour stove top simmer. I have never done that when canning; I just put my recipe together with browned beef/pork hot pack and Process for 75 min at 10# (I can pints). I'm also subbing out the beer and wine.
For Stew, I'll be using radishes or turnips instead of potatoes
For jams/jellies/preserves I'll be subbing out Stevia for sugar (I have doubts about this one)
Basically I will be excluding just about anything whie or yellow (although not all pertain to canning) potatoes, corn, white flour, sugar, breads, and unfortunately for my Soup loving self - all beans except green beans and soy black beans.
Originally Posted by GotGarlic
Hi and welcome to Discuss Cooking
Do you have experience with canning? If there are no tested and approved recipes that meet your requirements, it may be because it isn't a safe practice. When you say low carb, what exactly do you mean? Which ingredients do you want to include or exclude?
I love soup, too. Just made red lentil soup last week.