Overview

CANNING AND PR RV NG PERISHABLE FOODS F R D B T Most of the recipes Americans and Europeans have used to preserve at home, from making jam, pickles and canning fruit, often include a large amount of sugar. There are many reasons to want to reduce or eliminate the sugar, from diabetes, weight gain to seeking a natural diet. Here's how to can safely with less or no added sugar. All fruits can safely be canned or frozen without sugar. Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits. Sugar is not essential for preventing spoilage in canned fruits, except for jams and jellies, and that can be overcome with the use of no-sugar pectin recipes and added lemon juice. Mild flavored honey can be used in canning syrups, but honey has more calories per tablespoon than sugar. Honey does taste sweeter than an equal amount of sugar. Honey or light-colored corn syrup may be substituted for up to half the sugar called for in a canning syrup recipe. However, these products do not reduce the calorie or carbohydrate content of the sugar syrup, and thus are not acceptable sugar replacements for people on diabetic diets. Sample Recipe: Sugar Free Strawberry Jam Ingredients 4 cups strawberries, washed, hulled and chopped 2 tsp pomona's pectin powder 2 tsp calcium water, (included with pomona's pectin) Want to discover more recipes? Read This Book Now

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