French Onion Soup THM-FP (to can or freeze)

Canning and preserving food is in full swing these hot summer days. Preserving food for use in the winter months is so rewarding.  Canned soups make a quick tasty meal and best of all you know exactly what is in it because you made it. I used bone broth that I made from beef bones to can this soup which is an added bonus in nutrients.

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Raspberry Cake Roll THM S

Raspberries are a delightful treat in mid-summer. I have both red and black raspberry patches in our orchard.  Black Raspberries are my all time favorite and but the Red Raspberries are ever-bearing and give all summer. They do require some work with pruning but give a bountiful crop every year.  My children love to walk through the patch and eat their fill when they are sent to pick.

Raspberry Cake Roll THM-S

Cake:

Raspberry Filling:

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll — sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

*You can also cut the cake into thirds to make a torte. Begin by layering cake, filling, cake, filling , and ending with cake.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Kitchen Aid Mixer for making this dessert. 

Amazon

                                     

Trim Healthy Mama Store 
 

Raspberry Cake Roll THM-S

Servings 12
Author Glenda Groff

Ingredients

Cake:

  • 6 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/4 cup THM Oat Fiber
  • 1/4 cup THM Whey Protein Powder
  • 1/4 teaspoon baking powder

Raspberry Filling:

  • 8 ounces cream cheese
  • 1 cup Greek Yogurt
  • 1 1/3 cups whipping cream
  • 1 cup raspberries
  • 1/2 cup THM Gentle Sweet
  • 3/4 teaspoon xanthan gum

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Instructions

  1.  Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll --- sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

    Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

You will find many more cakes, pies, and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

 

Candied Jalapenos (Cowboy Candy) THM-FP

Are you wondering what to do with the multitude of peppers your garden is producing? Here is a delicious spicy way to preserve jalapenos to eat all year long. These Candied Jalapenos give a sweet spicy bite to sandwiches, pizza, eggs, and much more and best of all they are sugar free! This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Candied Jalapenos — Cowboy Candy

In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head-space.  Adjust lids and rings.  Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

*When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change.

 

Amazon

               

Trim Healthy Mama Store  THM Gentle Sweet

Candied Jalapenos (Cowboy Candy) THM-FP

Author Glenda Groff

Ingredients

  • 4 or 8 ounce canning jars
  • 10 cups sliced jalapenos
  • 2 cups apple cider vinegar
  • 1 1/2 cups THM Gentle Sweet
  • 1 cup water
  • 1 teasoon celery salt
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric

Instructions

  1.  In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head space. Adjust lids and rings. Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

  2. *When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

You will find many more canning/preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Pickled Red Beets THM FP

Pickled Beets have been a favorite in my Mennonite /Pennsylvania Dutch Heritage. My grandmother canned these and I’m sure her grandmother did, too. These beets are eaten cold and often the brine is used to pickle hard-boiled eggs.  This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

 

Pickled Beets

  • 2 gallons small-medium red beets
  • 6 cups red beet juice*
  • 2 cups White Vinegar
  • 2 cups Apple Cider Vinegar
  • 4 teaspoons Mineral salt
  • 3/4 teaspoon THM Stevia
  • 2 cups water

Cut tops off red beets leaving about 1 inch of stems. Leave tail/root attached. Scrub red beets well to remove dirt. Add 2 quarts water to beets and cook until semi soft. Remove beets from liquid and allow to cool. Strain liquid through a cloth to remove all grit. Set red beet liquid/juice aside. Cut stems and tails off of beets and remove the skin. Slice the beets or if they are small leave them whole. Fill canning jars 3/4 full of beets. In a kettle combine reserve beet juice, vinegar, salt, stevia, and water. Heat brine until boiling. Pour brine into jars leaving 1 inch head space. Add rings and lids. Place in a water bath canner. Cover jars completely with water. Bring water to a boil, reduce heat, and simmer 15 minutes. Turn off heat. Allow jars to set for 10 minutes. Remove from canner and allow to cool for 12 hours. Check from sealed lids. Store in a cool place.

*Insta-Pot is your best friend when cooking beets. I put 1 quart of water and 1/2 of the beets in my Insta-Pot. Choosing the manual setting I cooked them for 2 minutes. They were perfect. No splattering mess cooking on the stove top.

Pickled beets are a THM-FP with 1/2 cup serving. A larger amount will be an THM-E.

A favorite ways to use these beets is to add 12 hard boiled eggs to one quart of beets and juice. Refrigerate. The eggs get a delicious pickled flavor and I love to set them alone or on a salad.

Scrubbed beets in the Insta-Pot ready to cook. 

Cooked beets waiting to be peeled. When you cut the tops and tails of the rest of the skin just slides off.

Trimmed and peeled beets and brine ready for the canning jars. Jars filled 3/4 full with beets.

                      

Jars in the canner covered with 1 inch of water.  Sealed jars of beets ready for storage.

           

This recipe is not FDA approved but has been used for many years with great success. Pressure Canning is not necessary with this recipe because of the amount of vinegar in it. 

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

    

Trim Healthy Mama Store    THM Mineral Salt   THM Stevia     

Pickled Beet THM-FP

Pickled beets

Author Glenda Groff

Ingredients

  • 2 gallons red beets

Brine

  • 6 cups reserved beet juice
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 4 teaspoons mineral salt
  • 3/4 teaspoon THM Stevia
  • 2 cups water
  • 1/2 teaspoon cloves, optional

Instructions

  1. Cut tops off red beets leaving about 1 inch of stems. Leave tail/root attached. Scrub red beets well to remove dirt. Add 2 quarts water to beets and cook until semi soft. Remove beets from liquid and allow to cool. Strain liquid through a cloth to remove all grit. Set red beet liquid/juice aside. Cut stems and tails off of beets and remove the skin. Slice the beets or if they are small leave them whole. Fill canning jars 3/4 full of beets. In a kettle combine reserve beet juice, vinegar, salt, stevia, water, and cloves if desired. Heat brine until boiling. Pour brine into jars leaving 1 inch head space. Add rings and lids. Place in a water bath canner. Cover jars completely with water. Bring water to a boil, reduce heat, and simmer 15 minutes. Turn off heat. Allow jars to set for 10 minutes in canner. Remove from canner and allow to cool for 12 hours. Check from sealed lids. Store in a cool place. 8 quarts

  2. *Insta-Pot is your best friend when cooking beets. I put 1 quart of water and 1/2 of the beets in my Insta-Pot. Choosing the manual setting I cooked them for 2 minutes. They were perfect. No splattering mess cooking on the stove top.
  3. Pickled beets are a THM-FP with 1/2 cup serving. A larger amount will be an THM-E.

  4. A favorite ways to use these beets is to add 12 hard boiled eggs to one quart of beets. Refrigerate. The eggs get a delicious pickled flavor. 

You will find many more canning and preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.