Canning with splenda?

[pcrowder]

Has anyone tried canning with splenda? 2 of us in the family are insulin-dependent diabetics, and I'd LOVE to find some recipes (pickled beets, jams, jellies, fruit butters, etc) that have splenda instead of sugar. I tried canning in the past with sacchrine, and it was AWFUL!
Pat

[Shamrock1121]

#1 - Only use tested recipes. Check with your local County Extension Office for up-to-date TESTED recipes. The National Center for Home Food Preservation will also have SAFE recipes to use...

http://www.uga.edu/nchfp/search.html

http://www.uga.edu/nchfp/questions/FAQ_general.html

#2 - NEVER alter recipes by substituting Splenda for sugar. I know of one case where they did that in beets and the bacteria in the beets developed into a toxin from the contents being the wrong pH. These people were traveling to a Thanksgiving Dinner and were bringing jars of beets with them. The canned jars of beets exploded enroute. NOT a pretty sight, but a blessing they didn't get to serve those at the dinner and poison everyone who would have eaten them!

-Karen

[Mrs._B]

Tried a little experiment with jams. 1/2 w/sugar, 1/2 w/Splenda. The Splenda ones did fine, but were a darker, unappealing color.

Since then, I've read a lot of bad press about Splenda in general and am not using it at all any more.

Mrs. B. - Susan

[sbemt456]

When canning jams, I have an aunt by marriage who would use sugar free jello, and yes I meant jello, to make freezer jam for their son who was insulin dependent diabetic. Maybe someone out there knows the procedure for this, as she has passed on so I cant be sure other than that tid bit of onfo.

[anna]

There is actually a book/booklet on canning with Splenda. I can't recall the name or where I saw it but most likely at the library. Does Splenda have a web site where you could inquire?

[annabella1]

check this out
http://splenda.allrecipes.com/MRLT/MRLT.aspx?nprid=104057&title=Cherry%20Jam

[blackpowderbill]

Sure Jell makes a no sugar pectin.
I used it last season with peach jam and added a small amount of honey.
The jam came out fine and you know that bit of tart you taste when you bite into a peach? Well it has that flavor.

To help keep the color add lemon juice while pealing your fruit, it will help keep the color.

I also took wild grapes and made some jam,, YEOWWWW WE ~ is it tart. :o It could double for a clothes die as well.

[pcrowder]

Thanks for all the suggestions. Will have to rethink the use of splenda....