If you're following a keto or low-carb diet, canning low-carb vegetables is a fantastic way to enjoy minimally processed produce even when it's out of season or you can't make it to the store. Canning is a straightforward method of preserving food in BPA-free glass jars, making them shelf-stable for a year or more. Once you've canned these recipes, use them as ingredients to plan out a whole week of keto meals. Canning in a modern home is fast and fun.
Why Keto Canning?
- Access to Out-of-Season Produce: Enjoy your favorite low-carb veggies year-round.
- Minimally Processed: Preserve the natural goodness of vegetables without excessive additives.
- Shelf-Stable Storage: Keep your canned goods for a year or longer.
- Meal Planning Made Easy: Use your preserved items as ingredients in various keto dishes.
Essential Keto Canning Recipes
Sugar-Free Tomato Sauce
This recipe is a must-have for any keto kitchen. It tastes like summer, is rich and flavorful, and can be used for countless recipes. For busy moms, this sauce still counts as a wholesome vegetable that can be used as a blank slate for whatever you’re cooking for supper.
Keto Blueberry Jam
Enjoy the taste of summer berries without the sugar overload. Traditional jams are loaded with sugar or high-fructose corn syrup, but this keto version uses a low-carb sweetener.
Ingredients:
- 4 pounds blueberries (fresh or frozen)
- 1 cup granular erythritol
- Bottled lemon juice
- Low-sugar pectin
- Water
Equipment:
- 8-oz canning jars with lids and bands
- Large canner with rack
- Ladle
- Jar funnel
- Jar lifter
- Potato masher
- Large wooden spoon
Instructions:
- Prepare Jars: Wash canning jars and lids in hot, soapy water. No need to sterilize, as processing will occur for 10 minutes. Keep jars warm until ready to be filled.
- Heat Blueberries: Place blueberries in a large pot over medium heat. Mash with a potato masher until most are crushed, creating a thick sauce.
- Add Ingredients and First Boil: Add lemon juice, water, and pectin (one tablespoon at a time). Increase heat to high, and while stirring constantly, bring the mixture to a rolling boil that can’t be stirred down. Watch out that mixture doesn’t boil over.
- Add Erythritol: Add erythritol and bring to another rolling boil while stirring constantly. Keep the hard boil going for 1 minute.
- Remove Foam: Skim any foam from the top with a spoon. Alternatively, add 1/4 teaspoon of butter after adding the pectin to prevent foam.
- Fill Jars: Fill hot jam into warm jars using a jar funnel and ladle, leaving a 1/4 inch headspace.
- Close Jars: Place lid on the jar. Then screw on band, but just finger-tight.
- Processing: Place jars into the canner (with the rack at the bottom). Fill the canner with enough water to cover jars with 2 inches of water. Bring to a gentle boil and boil for 10 minutes.
- Cooling Jars: Remove jars from canner with a jar lifter. Let jars cool completely (about 12 hours). During this time, don’t touch lids. You will hear popping sounds as the lids seal.
- Check Seal and Dry Bands: After 12 hours, check the seal by pressing down on the lid center. The lid should not flex up or down. If it does, it didn’t seal correctly. In that case, you can either try processing again with a new lid or place that jar in fridge an eat within 2 weeks. Unscrew bands from jars (leave the lids on) and dry bands with paper towel in case they are wet (this will prevent them from rusting). Screw the band back on and store in cool, dark place for about 1 year.
Important Notes:
- Sanitizing: No need to pre-sanitize jars or lids due to the 10-minute processing time.
- Stirring: Always stir jam slowly, as it’s super hot. Use a large wooden spoon for stirring.
- Jars: Use 8-oz jars or smaller. Ensure they are canning jars to handle the heat.
- Leftovers: This recipe makes about 9 8-oz jars. If you have a jar that’s only half full, don’t process it. Too much headspace can prevent proper sealing. Refrigerate and eat within two weeks.
- Double Batches: You can halve the recipe if you only have 2 pounds of blueberries, but avoid increasing it.
- Storage: Store in a dark, cool place for at least one year or longer. Always check the seal and for mold before opening. Refrigerate after opening and consume within two weeks.
Refrigerator Dill Pickles
These pickles come together in just 5 minutes with no cooking or canning required. They offer a crisp, clean flavor that surpasses store-bought options.
Ingredients:
- English cucumber
- Kosher salt
- Fresh dill
- Garlic
Instructions:
- Prep Cucumber: Cut the ends off one large English cucumber.
- Add Ingredients to Jar:
- Pack in Cucumbers: Slide the cucumbers into the jar until full but not too tight.
- Chill and Wait: Refrigerate for at least 24 hours. Once pickled, they’ll last at least 1 month in the fridge.
Tips:
- Cucumber: Use organic English cucumbers for their thin skin and crisp texture. Mini snack cucumbers also work well.
- Dill: If fresh dill isn’t available, 1 tablespoon of dried dill is a good substitute.
- Sterilizing: Clean soap and water-washed jars are fine since these are fridge pickles.
- Brine: If reused immediately, yes - but the flavor will be lighter. For best results, mix up a fresh batch.
Pickled Pearl Onions
Pickled pearl onions are delicious on a pile of shredded beef topped with melted cheese, skewered on a toothpick garnishing a cocktail, or straight out of the jar.
Read also: Easy Low-Carb Cheese Crackers
Roasted Bell Peppers
Roasted bell peppers are versatile in Mediterranean or Mexican dishes and are right at home mixed with white or red meat. They add a ton of flavor to any dish- especially in the dead of winter when delicious veggies are harder to find.
Pickled Carrots
Pickled carrots are a super simple preserve that satisfies the craving for a salty snack. Aside from snacking straight out of the jar, they are great adding color and flavor to salads.
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