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Applesauce - Splenda?
in article , The Joneses at
wrote on 13/11/03 9:23 am:
> Feuer wrote:
>
>> Ellen Wickberg wrote:
>>
>>> BWB with water under, over and around ) as the recipes tell you. The sugar
>>> in BWB fruit canning is there for taste and firmness of the fruit, not to
>>> prevent spoilage.
>>
>> Ehhhh... That's not true of pectinous things, as I understand it.
>>
>> David
>
> And I think acidity has something to do with keeping it good too,
> both fruits & *spreads* which is why we supposta pressure can most
> veggies.
> Edrena
>
>
Of course there are a few borderline acid fruits, Asian pears, figs,
tomatoes and maybe others of which I don't know. But fruit canning, on the
whole ,to me is putting fruit or fruit sauces in jars with "syrup" for non
sauces and following current recommendations for timing of BWB. The "syrup"
can be of any degree of sweetness, from o to very high. Ellen
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