Michigan State University Extension
Preserving Food Safely - 01600502
10/13/97

### ALTERNATIVES TO SUGAR SYRUPS FOR FRUIT CANNING

        It is not necessary to add sugar to fruit when  canning

    to
     keep the food from spoiling.  The sugar  does,  however,

    help
    retain texture, flavor and color.

        Fruit  juices may be used instead of water if  desired.

    Crush
     the  fruit,  simmer it over low heat  and  strain  it

    through
    a jelly bag.

        Sorghum,  molasses or maple syrup are too strong to  be

    used
    for fruit syrup.

        Fruit  not  packed in sugar can be packed  in  its  own

    juice,
    in extracted juice, in juice from another fruit or in

    water.
      Processing times are the same for  unsweetened  and

    sweetened
    fruit.

        To  pack  fruit in its own juice, follow  these  steps:

    Prepare
    fruit for canning.  Add a little water and cook  the

    fruit
     to extract the juice.  Pack hot fruit into hot  jars.

    Add
     boiling  water  to cover if needed.   Adjust  lids  and

    process
    in a boiling water bath for the appropriate time.

        Canning with artificial sweeteners is not advised.   It

    is
     best  to  add  these  just  before  serving  the  fruit.

    Saccharin
     may become bitter when  heated.   Aspartame-based

    sweeteners
    lose their sweetening power during processing.

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