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.
- Use recipes from reliable sources. Process all pickles by the boiling-water method using timetables adjusted for altitude.
- 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.
- Jams and jellies can be made without added sugar but will resemble more of a fruited gelatin desert than a true jam or jelly.
- Salt is not necessary for safe processing of canned or frozen fruits and vegetables. It is necessary for the preservation of most pickles and cured or smoked foods.
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source:PickYourOwn.org
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