everything atkins forums

Has anyone here done any canning using a sweetener instead of sugar? I was just wondering how that would do, especially since we have put in a garden and are looking forward to lots of cucumbers, banana pepper, red peppers, okra and squash.

By the way, I'm sure y'all know this but steamed cauliflower with a little heavy cream, butter, and a blitz of parmesan cheese is delicious but I had to really steel myself to watch my portion size. The leftovers call to me even know as I type this.

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There is a gargoyle in my garden.

I've never done any canning PERIOD since I spent my entire childhood doing it. My grandmother canned everything. We even made our own ketchup.

Anyway, it all would depend on whether a chemical process was involved. Pickles? I know they sell s/f pickles. I would imagine the vinegar would be the main thing.

I know ... a completely useless reply.

Edited: I'll redeem myself. I googled "sugar free canning" and a lot of replies came up.

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Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com

I'm sure you'll do well googling sugar free canning, but I can offer you this much--splenda and nutrasweet and other artificial sweeteners will not thicken like sugar will in a jam or jelly (and aspartame/nutrasweet breaks down with high heat). However, the sugar alcohols, like sorbitol, maltitol, xylitol and erythritol behave more like sugar behaves, so if you're canning something sweet, you may wish to investigate those.

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Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)