Jeannie Nichols, Michigan State University Extension -
Canning without sugar is a good option if you want to cut calories or if you are on a special diet. Sugar is not needed to prevent spoilage.
All fruits can be safely canned orfrozen without sugar. Some low- and no-sugar foods can be canned at home withvery good results. But be aware that some home canned foods lose color, flavorand texture when canned without the usual sugar and so you may end up with adifferent canned product than you had hoped for.
Sugar is not needed to preventspoilage. With that in mind, you may want to do some experimenting to find whatyou really like when it comes to canning with no sugar. Only experiment withthe amount of sugar added, or not added – nothing else. Process the fruit justas you would if you used a sugar syrup and use the UnitedStates Department of Agriculture (USDA)recommended procedures and timetables.
The sugar in jams and jellieshelps in the formation of the gel and serves as a preservative in addition to addingto the flavor. To make sugarless jams and jellies, always use a commercialsugarless gelatin mixture or special pectin designed for sugar-free or lower-sugarjams and jellies. Be sure to follow the manufacturer’s directions. Jams and jellieswhen canned without sugar will have a softer texture and will not be as crystalclear as jams or jellies made with sugar.
When canningfruits without sugar it is essential that you select fully ripe yet firm fruits of thebest quality. When you prepare fruits without sugar, use water or unsweetenedfruit juice instead of sugar syrup. Remember that the fruit and the fruitjuices have natural sugars in them. Don’t think that just because fruits arecanned without sugar they are calorie free.
If you have solid fruit piecesconsider using blends of unsweetened apple, pineapple and white grape juice. Thesejuices will help to break down the solid fruits and soften them.
Splenda and sugar substitutes similarto it that allow you to measure cup for cup are the only sugar substitutes thatyou can use in place of sugar for the syrup used to cover the fruit in thejars. You will want to experiment to determine your preferred level ofsweetness.
You may want to stay away fromusing saccharin- and aspartame-based sweeteners when canning. Saccharin-basedsweeteners turn bitter when processed. Aspartame-based sweeteners lose theirsweetening power during processing. If you can your fruits in water, you canadd these kinds of sugar substitutes when you serve them.
The sugar added to fruits whencanning not only adds flavor but helps the fruit to hold its texture, shape andcolor. Sugar is not needed to prevent spoilage and that is why water or fruitjuice can be substituted for sugarless home-canning. If you are on a specialdiet or are just watching your calories you may want to try canning withoutsugar; it is a good option.
