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Any canners out there with tips, ideas or recipes?
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<blockquote data-quote="LittleDudesMom" data-source="post: 378585" data-attributes="member: 805"><p>Mattsmom,</p><p></p><p>this is really strange.....I posted that question about Splenda and canning a couple of hours ago before even reading the board. I just got back on to see if I had any replies and saw this thread from this morning! Go figure that two of us would pose canning questions that same day!</p><p></p><p>I'm going to just delete my thread....</p><p></p><p>I decided to do it the sugar free route because I'm doing GI. Not to mention, a simple blueberry jam recipe can call for even amounts of fruit and sugar!!! And that's just 4 8oz jars' worth! That's way too much sugar. The only thing that really makes it different, and I've just done the blueberry and the peach/rasberry jams, is that sugar is a preservative so the sugar free jellies and preserves don't last as long in the fridge once you open it. It is suggested that you use the little 4 oz jars if you are doing sugar free.</p><p></p><p>My question was whether you could substitute Splenda when you are not using fruit and not using sugar free pectin - like for bbq sauces, etc.</p><p></p><p>We'll share our success and lament our "oopses".</p><p></p><p>Sharon</p></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 378585, member: 805"] Mattsmom, this is really strange.....I posted that question about Splenda and canning a couple of hours ago before even reading the board. I just got back on to see if I had any replies and saw this thread from this morning! Go figure that two of us would pose canning questions that same day! I'm going to just delete my thread.... I decided to do it the sugar free route because I'm doing GI. Not to mention, a simple blueberry jam recipe can call for even amounts of fruit and sugar!!! And that's just 4 8oz jars' worth! That's way too much sugar. The only thing that really makes it different, and I've just done the blueberry and the peach/rasberry jams, is that sugar is a preservative so the sugar free jellies and preserves don't last as long in the fridge once you open it. It is suggested that you use the little 4 oz jars if you are doing sugar free. My question was whether you could substitute Splenda when you are not using fruit and not using sugar free pectin - like for bbq sauces, etc. We'll share our success and lament our "oopses". Sharon [/QUOTE]
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Any canners out there with tips, ideas or recipes?
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