I was thinking something similar today, we are berry picking this weekend and I love to make jam but I don't know if I can make it low carb friendly.

I wonder how stevia would work, I also wonder if they would be sweet enough with no sugar at all. I'll have to google for some recipes.

Ball sells a reduced sugar pectin that you should be able to use.

Another option is to freeze them instead of canning. You can use them later in smoothies and making homemade gummies and whatnot later.

I make low carb freezer jam, and use the sugar free pectin. I made it with stevia one year and with xylitol the next year. I made blueberry, raspberry, strawberry....and not so low carb but still without sugar, peach jam. But I was not keto then, I was paleo. I think I read online that canning the traditional way without sugar may not preserve the jam in the same way as sugar, so that's why I did freezer jam. Any notes I read about canning sugar free were about using Splenda and I will not use that poison.

I make lots of pickles last year and will do so again this year. I am doing ZC right now, but imagine I will integrate a few veggies into my routine again, and can't let the fresh produce be wasted. It's the season right ? Well not for me yet, but it will be.

I googled pickle recipes and looked for low sugar recipes, then cut the sugar down drastically for bread and butter pickles. I made 3 different dill pickle recipes without sugar, and made pickled carrots and beets ( not low carb but good).

I freeze some veggies like green and yellow beans in freezer bags, make tomato sauce, and can fresh tomatoes as well, since I have limited freezer space with all the meat in my freezers ! I love grabbing a jar of my own canned tomatoes to throw into a soup or stew. The only thing is you have to add salt to preserve it, so when cooking remember to taste your dish before adding more salt. It's great in a hearty beef soup stock. I do not make salsa since I found a great sugar free one that I buy regularly...or just chop up fresh tomatoes, jalapenos and onion for very fresh salsa.

I have found some great recipes online for gluten free baking, but we don't really eat that stuff anymore. My MIL used to freeze grated zucchini for future baking. I myself freeze pumpkin from the garden in jars.

You could probably look around for low sugar or sugar free recipes to cut the carbs.

I've been wondering about canning too. Love my relish, but has oodles of sugar. Pickled beets are a favourite, also. Canning is becoming a lost art.