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Food Preservation Without Sugar Or Salt Fact Sheet No Food Preservation Without Sugar or Salt Fact Sheet No. 9.302 Food and Nutrition Series|Preparation by P. Kendall* People who need to restrict their also are available. For these, follow Quick Facts intake of sugar or salt often wonder if it the manufacturer’s directions. In such is safe to preserve foods without these mixtures, ascorbic acid usually is the • All fruits can safely be ingredients. Most often, the answer is yes. important active ingredient. Because of canned or frozen without its dilution with other materials, these sugar. forms may be more expensive than pure • Sweet relish and pickle Canning Fruit ascorbic acid. recipes do not adapt as Recipes for canning fruit usually call For best results, prepare fruits to be well to sugar-free canning for adding sugar or sugar syrup. While canned without sugar using hot-pack as do plain fruits. sugar helps hold the texture, shape methods described in fact sheet 9.347, and color of fruit, it is primarily added Canning Fruit. However, use water or • Use recipes from reliable for flavor. It is not needed to prevent regular unsweetened fruit juices instead sources. Process all spoilage. You can safely can all fruits of a sugar syrup. Juice made from pickles by the boiling-water in water or in fruit juice by following the fruit being canned works well. To method using timetables reliable canning directions for preparing prepare, bring thoroughly ripe, crushed adjusted for altitude. and processing the fruit. Substitute water fruit to a simmer over low heat. Strain or fruit juice for the syrup or sugar pack. through a clean jelly bag or cloth. Blends • Jams and jellies can be When canning without sugar, use of unsweetened apple, pineapple and made without added sugar high quality fruit. Overripe fruit will white grape juice also are good filling but will resemble more of a soften excessively. Take special care to over solid fruit pieces. fruited gelatin desert than follow steps that prevent darkening of If ascorbic acid products are not used a true jam or jelly. light-colored fruit. Several treatments in the pretreatment of cut fruit, they may • Salt is not necessary may be used to prevent or retard be added to the canning juices or liquids for safe processing of darkening. One is to coat the fruit as it before processing. This will help keep the is cut with a solution of 1 teaspoon (3 fruit from darkening during storage. Use canned or frozen fruits and g) crystalline ascorbic acid or 3,000 mg 1/4 to 1/2 teaspoon crystalline ascorbic vegetables. It is necessary crushed vitamin C tablets per cup of acid or 750 to 1,500 mg crushed vitamin for the preservation of water. Another is to drop the cut pieces C tablets per quart of fruit. Commercial most pickles and cured or in a solution of water and ascorbic acid, ascorbic and citric acid mixtures also smoked foods. citric acid or lemon juice. Use 1 teaspoon may be used according to manufacturer’s (3,000 mg) ascorbic acid, 1 teaspoon directions. citric acid or 3/4 cup lemon juice to 1 Honey or light-colored corn syrup gallon water. may be substituted for up to half the An ascorbic acid/water solution sugar called for in a canning syrup recipe. serves as a desir able anti-darkening However, these products do not reduce treatment, adds nutritive value in the calorie or carbohydrate content of the the form of vitamin C, and does not sugar syrup, and thus are not acceptable change the flavor of the fruit as lemon sugar replacements for people on diabetic juice may do. Ascorbic acid is available diets. in crystalline or tablet form in drug Substituting plain water for the sugar stores and supermarkets. Ascorbic acid © Colorado State University syrup reduces the calorie content of Extension. 1/99. Revised 10/12. mixtures, such as ascorbic acid combined canned fruit by approximately 205, 280 with sugar or with citric acid and sugar, or 375 calories per pint, assuming 2/3 www.ext.colostate.edu **P. Kendall, Ph.D., R.D., Colorado State University, cup of thin, medium or thick syrup, associate dean of research, food science and human respectively, is replaced with water. nutrition. 10/2012 Adjust headspace and add lids. When canning pickles and relishes, jelling mixture such as maltodextrin Process jars of fruit packed with water use the boiling water bath method and provide 16 to 20 calories (4 to 5 grams or fruit juice as for fruits packed with processing times that are adjusted for carbohydrates) per tablespoon. syrup. Use USDA recommended altitude. procedures and timetables that have Reduced-Sugar Peach- been adjusted for altitude. Pineapple Spread When serving fruit preserved Preserving Jams and Jellies 4 cups drained peach pulp without sugar, count fruit exchanges (procedure below) as for fresh or commercially prepared, Sugar helps in gel formation, serves unsweetened or artificially sweetened as a preserving agent, and contributes 2 cups drained, unsweetened fruit. to the flavor of jams and jellies. It also crushed pineapple has a firming effect on fruit, a property 1/4 cup bottled lemon juice useful in making preserves. 2 cups sugar (optional) Freezing Fruit Jams and jellies can be made Note: This recipe may be made with All fruits may be frozen without somewhat satisfactorily without added any combination of peaches, nectarines, added sugar. Sugar is not needed for the sugar but tend to resemble more of apricots and plums, and without sugar preservation of frozen fruits, but it does gelatin-fruited dessert than a true or with as little as 2 cups. help the fruit maintain quality longer. jam or jelly. Such products generally Yield: 5 to 6 half-pints Berries and fruits such as cherries, are sweetened with a non-nutritive plums, dates, grapes, melon balls, sweetener and gelled with unflavored Procedure: Thoroughly wash 4 to pineapple chunks and rhubarb slices gelatin, gums or modified pectin. Jams 6 pounds of firm, ripe peaches. Drain that do not darken when exposed to with less sugar than usual also may well. Peel and remove pits. Grind fruit air are best frozen in single layers on be made with concentrated fruit pulp, flesh with a medium or coarse blade, trays, then packed into freezing bags or which contains less liquid and less or crush with a fork (do not use a containers. These fruits may be served sugar. blender). Place ground or crushed fruit partially thawed, giving some juice, Two types of modified pectin are in a 2-quart saucepan. Heat slowly to but with some frozen firmness still available for home use. One gels with release juice, stir constantly until fruit remaining in the fruit itself. one-third less sugar. The other is a low- is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of Light-colored fruits such as apples, methoxyl pectin that requires a source of calcium for gelling. cheesecloth. Allow juice to drip about peaches and apricots freeze well in 15 minutes. Save the juice for jelly or unsweetened juice or water. Pack them To prevent spoilage, process jars other uses. in rigid containers, leaving 1/2 inch of of low-sugar jams and jellies longer headspace for square pint containers in a boiling water-bath canner than Measure 4 cups of drained fruit pulp and 1 inch for quart containers. Retard regular jams or jellies. Carefully follow for making spread. Combine the 4 cups darkening of light-colored fruits by recipes and processing times provided of pulp, pineapple and lemon juice in a one of the methods discussed in the with each modified pectin product. 4-quart saucepan. Add up to 2 cups of section on canning fruit without sugar. Altering the proportion of acids and sugar, if desired, and mix well. Heat and Artificial sweeteners, if available, may fruits may result in spoilage. Low-sugar boil gently for 10 to 15 minutes. Stir be added to the water in an amount jams and jellies also may be stored in enough to prevent sticking. equal in sweetness to a sugar-sweetened the refrigerator for use within three to Fill clean half-pint or pint jars syrup. Make a small batch to test for four weeks or in the freezer for longer quickly, leaving 1/4 inch of headspace. acceptability before freezing large storage. Wipe rims; adjust lids and process in a quantities. Note: Sugar-free jams and jellies boiling water bath. contain the carbohydrate that Process half-pints for 20 minutes Canning Relishes is naturally present in the fruit. at 1,001 to 6,000 feet or 25 minutes Commercial low-calorie jelling mixes and Pickles at 6,001 to 10,000 feet. Process pints may provide additional carbohydrates for 25 minutes at 1,001 to 3,000 feet, Sweet relish and pickle recipes do in the form of maltodextrin or other 30 minutes at 3,001 to 6,000 feet, 35 not adapt as well to sugar-free canning saccharides. Jams and jellies made with minutes at 6,001 to 8,000 feet, or 40 as do plain fruits. Try recipes that call artificial sweeteners and unflavored minutes at 8,001 to 10,000 feet. for artificial sweeteners, but don’t be gelatin or added pectin generally Remove jars from canner and cool too discouraged if some batches are provide 8 to 12 calories (2 to 3 grams overnight upright on a rack or towel. disappointing. Finished products often carbohydrate) per tablespoon. Those Label and store in cool, dark, dry place. are mushy or have an unsuitable flavor.
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