Canning with Splenda???
John, I hope this helps. I found this on the Splenda website:
Can I can fresh fruits and vegetables or make jam or jelly with SPLENDA® Sweetener Products?
With proper canning techniques SPLENDA® Sweetener Products can be successfully used in place of sugar. SPLENDA® Sweetener Products are heat stable and can be used as a sweetener in canning and in making jams and jellies. However, SPLENDA® Sweetener Products do not provide the preserving properties of sugar, so proper canning techniques are essential to avoid spoilage and to achieve successful results. Once opened, these homemade goodies must be stored in the refrigerator and used within one month to minimize the potential of any spoilage from airborne bacteria.
Fresh-tasting fruit and vegetable preparations depend on starting with the finest produce. And when using SPLENDA® Sweetener Products to make sweet spreads, the proper type of pectin is absolutely necessary.
Buy from a farmer's market or a pick-your-own farm for the freshest and best-tasting produce. Preserve fruits and vegetables at their peak of ripeness. Choose ripe yet firm fruits for the best flavor and appearance. Overripe fruits contain less pectin and may result in a soft set or no set at all in jams and jellies. Using overripe fruit can also affect the taste of the preserve. Choose product that is free from blemishes. The processing times in the recipes on our website are for use of high quality fruits and they may not be long enough to kill a high level of bacteria present on damaged or over-ripened produce.
Regular pectin requires a high ratio of sugar to fruit to produce a gel in jams and jellies. It will not work in sugarless recipes or in recipes using SPLENDA® Sweetener Products. Jams and jellies made with no or low sugar must be prepared using specific commercial pectins. Below are some major brands of pectin for use in low- and no-sugar recipes. These pectins contain the ingredient monocalcium phosphate, which triggers thickening and gel formation in low-sugar recipes. We have included phone numbers and web sites for information on where to find or buy them.
Mrs. Wages Lite Home-Jell Fruit Pectin www.mrswages.com (800) 647-8170
Pomona's Universal Pectin www.pomonaspectin.com (413) 772-6816
Sure-Jell Fruit Pectin for Lower Sugar Recipes www.kraftfoods.com/surejell/ (800) 323-0768
Additionally, to maximize successful results for low- or no-sugar preserves, always use a tested recipe, for example, a recipe provided by the manufacturer of the specially prepared pectin. In addition, all recipes on Splenda.com have been tested in our SPLENDA® Kitchen. When using recipes created for SPLENDA® Sweetener Products, use the specific brand of pectin called for in the recipe. Converting a regular recipe to a low- or no-calorie recipe may not always result in success, and particular care should be taken with low-acid fruits. When low-acid fruits are used, the acid level may need to be raised by the addition of lemon juice or another natural acid to ensure preservative properties.
Can I can fresh fruits and vegetables or make jam or jelly with SPLENDA® Sweetener Products?
With proper canning techniques SPLENDA® Sweetener Products can be successfully used in place of sugar. SPLENDA® Sweetener Products are heat stable and can be used as a sweetener in canning and in making jams and jellies. However, SPLENDA® Sweetener Products do not provide the preserving properties of sugar, so proper canning techniques are essential to avoid spoilage and to achieve successful results. Once opened, these homemade goodies must be stored in the refrigerator and used within one month to minimize the potential of any spoilage from airborne bacteria.
Fresh-tasting fruit and vegetable preparations depend on starting with the finest produce. And when using SPLENDA® Sweetener Products to make sweet spreads, the proper type of pectin is absolutely necessary.
Buy from a farmer's market or a pick-your-own farm for the freshest and best-tasting produce. Preserve fruits and vegetables at their peak of ripeness. Choose ripe yet firm fruits for the best flavor and appearance. Overripe fruits contain less pectin and may result in a soft set or no set at all in jams and jellies. Using overripe fruit can also affect the taste of the preserve. Choose product that is free from blemishes. The processing times in the recipes on our website are for use of high quality fruits and they may not be long enough to kill a high level of bacteria present on damaged or over-ripened produce.
Regular pectin requires a high ratio of sugar to fruit to produce a gel in jams and jellies. It will not work in sugarless recipes or in recipes using SPLENDA® Sweetener Products. Jams and jellies made with no or low sugar must be prepared using specific commercial pectins. Below are some major brands of pectin for use in low- and no-sugar recipes. These pectins contain the ingredient monocalcium phosphate, which triggers thickening and gel formation in low-sugar recipes. We have included phone numbers and web sites for information on where to find or buy them.
Mrs. Wages Lite Home-Jell Fruit Pectin www.mrswages.com (800) 647-8170
Pomona's Universal Pectin www.pomonaspectin.com (413) 772-6816
Sure-Jell Fruit Pectin for Lower Sugar Recipes www.kraftfoods.com/surejell/ (800) 323-0768
Additionally, to maximize successful results for low- or no-sugar preserves, always use a tested recipe, for example, a recipe provided by the manufacturer of the specially prepared pectin. In addition, all recipes on Splenda.com have been tested in our SPLENDA® Kitchen. When using recipes created for SPLENDA® Sweetener Products, use the specific brand of pectin called for in the recipe. Converting a regular recipe to a low- or no-calorie recipe may not always result in success, and particular care should be taken with low-acid fruits. When low-acid fruits are used, the acid level may need to be raised by the addition of lemon juice or another natural acid to ensure preservative properties.
Seriously...that sounds so good. I hope everything turns out well. Please let me know how it does. I will let you know for sure. Talked at length with the folks at Splenda today! They said Splenda works great in canning. I may use it to put up some jams and jellies too. Already placed an order with a local farmer for 3 -4 bushels of green beans, some squash, crowder peas and purple hull peas. The peas I will freeze in quart bags. The rest are going in jars. Just might do some homemade salsa with my tomato plants. I think I can process those jars and store along witht he rest. Looks good on your shelves and tastes good in your pouch! Even after the expense of jars, spices, etc, you are only spending about $1.40 per quart jar of fresh canned vegetables. And they taste so good!
John
John
Most Active
Recent Topics
