Canning Without Sugar or Salt 

Excellent information! As a type 1 diabetic for 50 years, this video is priceless. Thank you for getting to the point and answering all of my questions. :)

Wow Kristina, this video was SO excellent. So informative, you left nothing out! Thank you, love! ❤️

I just found your channel! I’m so glad I did 😊

Thank you for the excellent video, You definitely did your homework !

So helpful! Thank you!!

Great info. Thanks for sharing!

I was diagnosed with Type 2 diabetes, over a year ago. I reversed it in 4 months, using a low carb diet and intermittent fasting. Last Fall I made apple butter, using monk fruit as the sweetener. I used as little monk fruit sweetener as I could, and still have a palatable product. I water bath canned it, and have been eating it for the past year. It is a bit tart, but it is so much better than having no apple butter, or using stevia or Splenda. I also left the peelings on the apples, when I cooked the apple butter down. At the end of the cooking, I used my submersion blender to completely incorporate the apple peelings into the apple pulp, so the apple butter would be high in fiber.

Wow I’m so impressed with your sugar knowledge! Thank you

Great video, thank you!

lots of great info in video, thanks. New Sub.

This is good information. I was interested in canning but large amounts of sugar trigger a UV photosensitive allergy in me so I avoid most canned fruits and jellies. This may be an alternative that I could try.

Very informative. Thank you for sharing. 🌹🌹

I must say, that I appreciate your sharing the fact that you are diabetic. This puts a lot of credibility into what you are saying about (how) and ( why) you prefer to can your foods. Most ( important ) to me, is that you care about the health of your family as well as yourself. Please share more information about how you are maintaining your blood sugars, by what you consume, because you are an inspiration to those that are struggling to maintain a level of good living. Your information is very valuable indeed.

Thank you soo much for sharing. 😁😍😷

I was just thinking about using less sugar. I am going to try this out. Thank you!

Just found you! Thank You. I too am diabetic and following keto. I was looking for a way to can berries without any sugar. I dont neccessarily need it thick like jelly. I dont eat toast. I like it on my almond flour pancakes. Thank you so much. I subscribed and will be looking at all your other videos now.

O have seing without any sugar and keeping the shape and tast. Some ones put lemon juice. I think is more for to not get darker fruits. I am starting on it.

Thank you for you detailed video. I am looking for information about canning unsweetened black currant juice concentrate made with a steam juicer. Would it be ok to water bath this juice or is a pressure canner the way to go?

Thanks for excellent summary !!! I've been investigating "cleargel" as a thickener, sometimes called "modified starch". Approved for canning and good for all sorts of recipes. No sugar required. Used by the Amish etc. Also experimenting with citric acid... both as a fruit prewash and in the syrup.

I love the homeland fruit sauce from the fruit you are canning. I have lots of mango puree from harvesting mangos. I want to can it. It is currently in the freezer. Do you have any suggestions? I would use it to make mango pops made of just mango.

wonderful

For what it's worth, I make my own strawberry jam with with allulose and orange peels. I cook it for quite a bit and it gels up beautifully. I've also done it with Monk Fruit sweetener and it's worked but it's not as "true" to the original flavor. So far they have been freezer/fridge jams. But next up on my list is testing the pH and possibly water bath canning them. Still researching that portion though.

sweet - pun intended :) the less sugar the better, problem is most people's taste buds are so altered with sugar added to everything, it takes a while to get used to low and no.

You might consider yourself “blabbing” as you call it, but it’s very informative blabbing, and much appreciated.

I don't like the artificial stuff either. My mother used unsweetened pineapple juice.

Keep in mind that splenda is a brand name, NOT a substance name. Where I live it is a blend of aspartame and other artificial sweeteners, and there is also a variety that's a mix of stevia and other sweeteners. I've experimented a lot with sugar replacements and have found that all of them are either bad for your glucose cycle, highly inflammatory (gout, bowel inflammation, arthritis), cause serious diarrhea, or a combination of those problems. Yes, dextrose and fructose ARE sugars. So is sucralose, often listed as a "sweetener". By law though they're not "sugar" as that word is defined as being sucrose, which is a compound of fructose and glucose. The "better sugar" in honey, agave syrup, etc. etc. is really just either raw sugar or raw fructose, not better for your body than refined sugar in any way (though because of the stronger taste you may need less of it to get the same effect, which is a positive).

I do not use sugar. I am trying to can some fruit to have in my pantry to have occasionally that is not sugar packed. I am also a type 2 diabetic. I do not really like sweet foods until I became diabetic and still really not that much.

I have been KETO several years not diagnosed officially diabetic, but my symptoms, were clearly suspect. Did great on KETO. I went off in 2020 food situations as they were hard to get what I needed, at the store. 2022, doctor checked my blood sugar, it was HIGH, I immediately went back to KETO. No way I was going on insulin! One month later, my A1C good. I say ALL all that just to let you know similar situations as yours. I have been wanting to can berries, with no sugar, so I appreciate your video here and will be venturing out into trying your Sugesstions. Would you actually do more KETO canning, showing your exact steps like using Lemon Juice, or the Pamonies you spoke of please? I am a new canner, mainly canning meat, on KETO, what else could I can? Califlower pickled, I would rather can it with water only, but can't find anything much about that, I don't think it's approved. I have a pressure canner, that is also a water bath canner, but have Not done Water Bath yet, only meat and broth, pressure canner. Anyway, please consider more tutorials on KETO canning please! KETO, literally a lifesaver! Thank you from Texas! God Bless You!

Thanks! I have type 2 diabetes, CKD, rheumatoid arthritis etc, etc. Basically I'm a health train wreck. Lol 😅 I have to laugh or I'll cry. Your video is so informative and I appreciate you taking the time to explain things so well. I do have a request though. I need to know more about the effect salt has and if it is necessary for veggie canning. With my cardiac and Renal issues I cant have it or I blow up like a toad. Tee hee Thank you in advance for the info if you can give it. God bless ❤

I've thought about this, if you can bake with monkfruit and the others, heating them to 350°, why can't you can with it? You can even bake with allulose Carmel, custard etc. So liquids don't seem to make a difference. Anyone have any thoughts on this?

Canning fermented foods is great for those who react to ferments. You still get the benefits of the easy digestion 💖

I'm hoping to try with Apple juice... Do you think that will work?

i grow stevia in my garden. wonder how it would do for canning.

What about using other sugars like coconut or rapadura sugar?

If there is no sugar what will be the shelf life ?

Your links are no longer active except the Pomona Pectin. 😢

These links aren't working, Looking for your salsa recipe, your cook down method, Make your own pectin

monk fruit is fine to use

People that are allergic to rag weed also have a problem with stevia because they are a member of the same family

Note to self: Oh liquid stevia?? If it's organic and only stevia as ingredient oh I will try that!! WW2 canning. Cooked fruit in sauce pan sounds good cuz its natural sugar from fruit. Just use lemon juice to prevent browning. Jams, use Pomona pectin (no sugar needed 😃). Cook down method worth trying, homemade pectin. Certain fruits don't need pectin. Tart apples tart blackberries, plums, currants, lemons. Then, Like the sugar Note and diabetes.

Just use coconut sugar

Stevia has been used by some people.

So your title of your video is dishonest based on your first concept of using the least amount of sugar you’re still using sugar, so this is not a canning “without sugar” video!!??