Vicki Beausoleil > wrote:

>Jennifer wrote:
>>
>> If you're not talking about jams and jellies... which adds sugar...
>>
>> Why would canning fresh pears, peaches or other fruit be different for
>> diabetics?
>>
>> Jennifer
>>
>
>Sugar is a preservative. Without sugar, canned fruits cannot be stored
>at room temperature unless enough acid is added - which would change the
>taste. The only other option is pressure canning, which cooks low acid
>foods for preservation. Not good for fruits, they tend to turn to mush.
>
>Freezing is a better option. Use vit C to prevent browning, and freeze
>away.
>
>Vicki

Peaches and pears are not classified as low acid foods. They may be
safely canned in water using no added sugar and processed in a boiling
water bath and stored at room temperature.
See http://tinyurl.com/9buqq

Ross.