Home canning question

[16gauge]

Hi All;
I have recently been diagnosed as being a diabetic....kinda came out of the blue and without any warning.
Anyway, I can give up my cookies and candies and such, but I do love my home canned peaches and pears. I have always used the light syrup recipes for my canning, but I am wondering if I can get away with canning without the added sugar and still maintain a decent flavor to the fruit.
Anyone have any experience with this? Thanks in advance.

 

[fw707]

My aunt has good luck canning apple butter with the Splenda artificial sweetener stuff.
Might be worth a try on the peaches.

 

[Bubba45]

My sister is diabetic and found recipes on line for using splenda in canning.

 

[shmrck1]

16guage,
This may seem like an obvious solution,and
personally I would not do it..but ask your
DR.Be warned,90% of the time ,they will give
you advise,that does not fit into your
lifestyle.
snake-eyes:hmm:

 

[16gauge]

snakeeyes;
Thanks for the advice, but I live in the suburbs....you know, where meat comes wrapped in cellophane and styrofoam, and home canning is something people did in the 'olden days'.... :shake:

I will ask, but I doubt that they will be of any help.....I've already found a lot of conflicting information re: carb counting, # of carbs per serving of various foods, ect., and that is in published, medical materials!
Some days I feel like I am just feeling around in the dark............

 

[Eric Krewson]

A close scrutiny of the ingredients of Splenda shows it to be closer to insecticide than sugar in its composition. I wouldn't eat the stuff.

 

[ky_man]

Splenda was once sucrose that has been selectively chlorinated, rendering it indigestible by the human body. It still retains some of its sweetness, but I find it unpalatable.

Don't you love marketing? Splenda's ad states "tastes like sugar because it is made from sugar!" Well, it ain't like just "making" a cake, these guys chemically process it so it's no longer "sugar"! Like aspartame is sugar just because it is sweet, yeah right! “made from sugar, so it tastes like sugar”. Splenda is not a natural product. It is not cultivated or grown and it does not occur in nature. I can synthesize it in my basement. You wanna eat that crap? Be my guest!

No one knows the long-term health risks of consuming Splenda, but right now it is GRAS (generally regarded as safe) give it 10-20 years, and it will be pulled, just like saccharin was.

I can taste artificial sweeteners a mile away, and all leave me with a metallic aftertaste. My mother-in-law's cooing has been almost totally ruined for me because she now uses Splenda and won't go back.
[url] http://www.truthaboutsplenda.com[/url]/

 

[Blizzard of '93]

fruit is another matter but have you ever put up pickled okra? much better than store bought stuff. stick a garlic clove and a hot pepper pod in there.

 

[skunkskinner]

Don't hold anything back Ky Man, tell us how you really feel abought splenda. :wink:

PS, I agree 100% :v

 

[Blizzard of '93]

me too, that aspartame is a proven joint pain inflamatory. I quit ingesting that stuff and noticeable improvement. I was 'hooked' on diet ginger ale.
unfortunately I am plagued with terrific ankle/knee lower back pain (football and carrying heavy field pack and radio along with mortar, claymore and M79 rounds)so pain meds are fact of life for me.