i am wondering if anyone out there has recepies for canning fruit for
diabetics

Kathi

Kathy Townsend wrote:

i am wondering if anyone out there has recepies for canning fruit for
diabetics

Kathi

Kathi, come visit us at rec.food.preserving, some of us have some
experience there. I've made sugar free jams from unsweetened juices, for
example.
Edrena

Alan, wrote:

On Sat, 05 Jun 2004 23:05:39 GMT, The Joneses
wrote:

Kathy Townsend wrote:

i am wondering if anyone out there has recepies for canning fruit for
diabetics

Kathi

Kathi, come visit us at rec.food.preserving, some of us have some
experience there. I've made sugar free jams from unsweetened juices, for
example.
Edrena


Fruit juices (concentrated, I would guess) aren't a good substitute
for sugar! They are a version of sugar (fructose) and while fructose
supposedly tastes a little sweeter than sugar, the amount of carbs is
not going to make a big difference as far as the 'diabetic' quality of
the food is concerned.

Fruit juices, not concentrated, made with no-sugar-needed pectin and Splenda
make an acceptable substitute for those of us who Can Do No Sugar. I believe
the last time I tried this, I cut the sugar/carbs by 4/5ths or more. Made it
so I could have a tablespoon of jelly from time to time where before I
couldn't afford it ever. But I still can't go 'round eating all I want of
sugar free stuff.
Edrena.

Fruit juices, not concentrated, made with no-sugar-needed pectin and Splenda
make an acceptable substitute for those of us who Can Do No Sugar.

The question is, what do you substitute for sugar's characteristic of
discouraging bacterial growth? An autoclave? Limit yourself to freezer-jelly?
Add vinegar?

Neil

The question is, what do you substitute for sugar's characteristic
of discouraging bacterial growth? An autoclave? Limit yourself to
freezer-jelly?
=A0=A0Add vinegar?
Neil
..
..
I put by no sugar added jams and preserves using Ball's no-sugar-needed
pectin. I don't stockpile the stuff, but the supply I have on hand looks
good. No, I do not waste freezer space with freezer jam. Nor do I add
vinegar to jarred jams.

~~~Gina~~~

WardNA wrote:

Fruit juices, not concentrated, made with no-sugar-needed pectin and Splenda
make an acceptable substitute for those of us who Can Do No Sugar.

The question is, what do you substitute for sugar's characteristic of
discouraging bacterial growth? An autoclave? Limit yourself to freezer-jelly?
Add vinegar?

Neil

According to the pile of preserving books, it is the acid in the juice that
preserves in this case, as well as the boiling water bath and anaerobic sealing.
One follows the recipe to make sure it's acid enuf.
Edrena