Sugar-Free Canning: How Less is Definitely More!
by Juana Veters
Have you ever done anything on a whim? Have you ever done anything on a whim and were surprised at what a great idea it was and one that will change how you do things for the rest of your life? Sugar-free canning was something I did on a whim that turned out to be such a great idea that I have not used sugar to can fruit for the past 27+ years. Most canned fruit is laden with sugar. With childhood obesity on the rise, canning sugar-free at home is so much healthier for us and our children. It is surprisingly easy to do!
My Sweet Experiment
When I thought about canning fruit without sugar, the only information I found on sugar-free canning was a short sentence stating that sugar is not necessary to preserve fruit. So, trusting that I would not poison my family if I tried it without sugar, I took the plunge and tried it using peaches and pears. I diligently followed proper canning instructions, cooled the jars, and then put them on the shelf in my pantry. I was so proud of my handy work!
We waited until the cold winter months came before we opened one of those jars. I noticed that around the edges of the fruit, it was starting to turn a wee bit darker in color, but oh the taste!!!! It was like eating a fresh, juicy, just ripe peach. It was so delicious. I wondered, “Why on earth would anyone want to spoil this flavour with sugar?” As the months went by, however, I was feeling a bit uneasy about this canning experiment. The fruit kept getting darker, and darker, and darker. It still tasted fine, but it just did not look appetizing. I realized much later that the fruit was oxidizing. The sugar helps to preserve the color of the fruit. I was not satisfied that I had to use sugar to retain the fruit’s color, but I knew that I would do something different next time.
The next time I used some lemon juice. If it can prevent browning in cut apples and bananas, it should work on peach preserves too, I thought. It worked great! Now the fruit not only tasted so good and fresh, it also retained its beautiful color. Sugar-free canning also lends itself to using spices. Adding a few cloves (not more than 3 per quart) to nectarines, peaches, and apricots gives it a nice subtle flavour and seems to even out the sour taste if I put too much lemon juice in the water. The flavor of cloves is a bit overpowering for pears though. Enjoy experimenting with other spices such as allspice, nutmeg, cinnamon, and cardamom.
Canning Fruit Sugar-Free ~ Step by Step Instructions:
- Prepare fruit.
- Fruit at room temperature is best for canning – it will not cool the jar off as much as cold fruit will.
- Peel fruit if necessary. Peaches are the only fruit I peel. Others such as nectarines and pears can be canned with the skins on, but many people do peel them for the look.
- Cut fruit in halves or quarters, and remove pit. Apricots pits in the bottom of the jar adds to the flavour.
- Fruits such as cherries, plums, and apricots do not have to be pitted. Just warn those who are about to eat the fruit to watch for pits.
- Berries just need to be picked over and rinsed before putting them in the jar.
- Crabapples can be canned whole. It is best to cut out the blossom end.
- All jars should be thoroughly washed and sterilized. Keep them hot.
- Have a big pot of boiling water ready. In 12 cups of water put 1/4 cup lemon juice.
- If using spices, put them in the bottom of the jar.
- Place fruit in jar to 2” from the top.
- Immediately pour the boiling water over the fruit to 1” from the top.
- Running a knife in the jar around the outside will help to get rid of any air bubbles.
- Top up jar with more boiling water if needed.
- Wipe rim of jar well. Put on lid and ring.
- Hot water bath. The water needs to cover the jars by at least two inches. Processing times are from when the water boils after you put the jars in the canner. Process for 25 minutes for quarts, 20 minutes for pints.
Sugarfree canning is an economical, delicious, healthy way to enjoy a taste of summer goodness in the deep of winter!
More Healthy Homesteading, Please!
Are you feeling inspired to get a-homsteadin yet? Check out our Healthy Homesteader Course. Start re-learning how to get back to nature with a knowledgeable and experienced experts and a community of support! With a focus on food storage, wild edibles and healthy homesteading it’s the perfect re-introduction to healthy, sustainable living.
Meet Juana Veters
Juana is a busy wife, mom, and baba who strives to provide wholesome meals for her family. Juana, owner of Baba’s Raw Kitchen, teaches raw food classes, caters raw food, and does presentations on a variety of food topics in her local community.