Teaberry Posted August 8, 2014 Share Posted August 8, 2014 I can't even use "low-sugar" canning recipes. Has anyone heard whether fruit can be safely canned using either stevia or erthyritol? If not, then I am thinking just dehydrating fruit is the best route. Quote Link to comment
Daylily Posted August 8, 2014 Share Posted August 8, 2014 You can just can fruit in water. The sugar doesn't have anything to do with safety; it's just for taste and texture. I can in fruit juice instead of sugar. I don't know about the sugar substitutes. Quote Link to comment
sassenach Posted August 8, 2014 Share Posted August 8, 2014 check the UGA canning site. I probably have recipes for it. were you talking preserves and jam or plain fruit? I don't have time right now. Lots going on, but check that canning site, they may have simple canning recipe for what you want. Quote Link to comment
Ambergris Posted August 9, 2014 Share Posted August 9, 2014 http://www.ext.colostate.edu/pubs/foodnut/09302.html Quote Link to comment
kappydell Posted September 4, 2014 Share Posted September 4, 2014 I just ran across some info on various ways to sweeten fruit - sort of put it together into one 'table' hope it helps... Syrups for Canning Extra Light..........20% sugar...........1 1/4 c sugar + 5 1/2 c water = 6 c syrup Light Syrup..........30% sugar...........2 1/4 c subar + 5 1/4 c water = 6 1/2 c syrup Meduim Syrup.........40% sugar...........3 1/4 c sugar + 5 c water = 7 cups syrup Heavy Syrup..........50% sugar...........4 1/4 c sugar + 4 1/4 c water = 7 c syrup Corn Syrup...............................1 1/2 c sugar + 1 c corn syrup + 3 c water = 6 c syrup Honey Sweetened..........................1 c sugar + 1 c honey + 4 c water = 5 c syrup Water (unsweetened)......................0 sugar (or anything else) + 5 c water = 5 ci[s Fruit Juice* 'syrup'......................0 sugar + 5 c fruit juice = 5 cups 'syrup' Low Calorie 'syrup'......................0 sugar + 2 1/2 c fruit juice + 2 1/2 c water = 5 cups 'syrup' zero calorie 'syrup'.....................Splenda to taste + 5 c water = 5 c 'syrup' *Popular fruit juices commonly used: white grape juice, pear juice, apple juice I just love having so many options! Quote Link to comment
Mt_Rider Posted September 4, 2014 Share Posted September 4, 2014 Great, Kappy. The link Ambergris posted.....click on "print this article" and it will turn into a PDF to download.... MtRider Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.