Sugar Free Canning (2009)

You may successfully can fruits in water or unsweetened fruit juice, instead of the traditional sugar syrup. Be sure to use the proper techniques and adequate processing times.

You can cut waste, especially if only one family member will be eating sugar-free fruits, by canning in pint or even half-pint jars.

To keep fruit such as apples, pears or peaches from darkening as you prepare them, dip the fruit in an ascorbic-citric acid solution, or a lemon juice and water solution. Add the ascorbic-citric acid or lemon juice mixture to the canning liquid. (See 2010)

Artificial sweeteners are best if you add them at serving time. Aspartame, sold under the brand name "Equal," loses some of its sweetening power when you heat it, so do not add it before canning. Other artificial sweeteners may cause a bitter flavor in the fruit. They may be added to the water or juice just before serving.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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