Canning question

Sk8Kate

I know canning has been discussed, but can't find it. Usually I only make pickled beets & carrots, & relish. This year have tried raspberry jam (cut sugar in 1/2) & wild plum jam (cut sugar by 1/3). Suzy Homemaker I'm not, lol! Can you use Splenda when making syrups? Would you do sugar-Splenda ratio? All splenda? Does it affect taste & setting properties? I want to try chokecherry syrup, chokecherry/crabapple jelly, & crabapple filling for Apple crisp.

auntstephie321

I'm so glad you posted this. I hope some of the experienced canners come out, lol. I was at my local produce market and they have bushels(?) of roma tomatoes for 14.99, I was thinking it would be great to can some but I have no clue anything about it. Also all the other produce out there, what would be some good tips for a beginner to get started.

ceciliaslater

Check out this website.

The comments are super helpful.

ceciliaslater

If you're canning acidic foods like tomatoes (regular, sauces, whatever) or pickles, you really just need a water bath canner. Make your sauces as normal, put them in the jars, then soak them in a water bath canner until properly sealed--there are lots of great canning books and recipes available that will give you exact times and instructions. Note: If you have a glass-top electric stove, you will need to use an alternate heat source. We have one of those outdoor propane fryer/burners that works well.

Canning non-acidic things like green beans or corn gets more expensive, as you HAVE to use a pressure cooker to do the canning, rather than the water bath.

Sk8Kate

Thanks for the link. Will try chokecherry syrup with 1/2 sugar & 1/2 Splenda tonight. Then see if it needs to be modified for next batch.. Always water bath process my stuff, even tho my SIL thinks I'm crazy. She doesn't process much of anything, but I feel it needs it to have good shelf life & to prevent me from poisoning anybody, lol.

auntstephie321

Thanks for the tip about the stove. I have a turkey fryer so that should probably work.

AngInCanada

Be careful how much you decrease the sugar because sugar does help preserve. You can get sugar free certo to make jams and jellies and you can use splenda.

Sk8Kate

I made 3 batches chokecherry syrup tonight. 1st was 2c sugar & 2c Splenda with no-sugar pectin, 2nd was 4c sugar and regular pectin(certo), & 3rd was 2c sugar & 1c Splenda with no-sugar pectin. Last batch was best tasting, first is more jelly than syrup. Noticed Splenda affected volume. In 2 batches with it, I had less syrup. Used exact same amounts of juice in all 3.

pondsbb

I always use full sugar when canning. People have success with splenda, but something about my beautiful blackberry jelly with the thought of splenda in it turns me off. My pickles too. I can't bear to think of adding splenda.

Good thing jelly and pickles are the only thing sweet I can around here.

Sk8Kate wrote: »

I made 3 batches chokecherry syrup tonight. 1st was 2c sugar & 2c Splenda with no-sugar pectin, 2nd was 4c sugar and regular pectin(certo), & 3rd was 2c sugar & 1c Splenda with no-sugar pectin. Last batch was best tasting, first is more jelly than syrup. Noticed Splenda affected volume. In 2 batches with it, I had less syrup. Used exact same amounts of juice in all 3.

I wondered about the consistency. Thanks for putting that thought to rest.