Sweeteners are considered an essential ingredient of most products of the canning industry, except vegetables. They act as preservatives and maintain desirable appearance, flavor, color and body in the products.

Altering the type and amount of sugar in standardized preservation recipes will alter these characteristics.

The principal sweeteners used in canning are sugar (sucrose), and corn syrup. The non-caloric sweetener, saccharin, is found in diabetic foods. Aspartame and Acesulfame K, also considered non-caloric sweeteners, are approved for use in a limited number of foods.

When canning fruit without the addition of sugar, or using sugar at reduced levels, follow the tested directions for the product being preserved. “USDA Agriculture Information Bulletin No. 539, Complete Guide to Home Canning,” is a reliable guide. The guide can be downloaded from extension.usu.edu/files/publications/publication/pub__2906241.pdf.

Read more information about canning with or without sugar in the Kathy’s Corner column in Wednesday’s Southern Utah Life, a section of The Spectrum & Daily News.

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