| Kathy Townsend |
i am wondering if anyone out there has recepies for canning fruit for
diabetics
Kathi
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| The Joneses |
Kathy Townsend wrote:
> i am wondering if anyone out there has recepies for canning fruit for
> diabetics
>
> Kathi
Kathi, come visit us at rec.food.preserving, some of us have some
experience there. I've made sugar free jams from unsweetened juices, for
example.
Edrena
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| Alan Moorman@visi.com |
On Sat, 05 Jun 2004 23:05:39 GMT, The Joneses <famjones@swbell.net>
wrote:
>Kathy Townsend wrote:
>
>> i am wondering if anyone out there has recepies for canning fruit for
>> diabetics
>>
>> Kathi
>
>Kathi, come visit us at rec.food.preserving, some of us have some
>experience there. I've made sugar free jams from unsweetened juices, for
>example.
>Edrena
>
>
Fruit juices (concentrated, I would guess) aren't a good substitute
for sugar! They are a version of sugar (fructose) and while fructose
supposedly tastes a little sweeter than sugar, the amount of carbs is
not going to make a big difference as far as the 'diabetic' quality of
the food is concerned.
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| The Joneses |
Alan, Moorman@visi.com wrote:
> On Sat, 05 Jun 2004 23:05:39 GMT, The Joneses <famjones@swbell.net>
> wrote:
>
> >Kathy Townsend wrote:
> >
> >> i am wondering if anyone out there has recepies for canning fruit for
> >> diabetics
> >>
> >> Kathi
> >
> >Kathi, come visit us at rec.food.preserving, some of us have some
> >experience there. I've made sugar free jams from unsweetened juices, for
> >example.
> >Edrena
> >
> >
> Fruit juices (concentrated, I would guess) aren't a good substitute
> for sugar! They are a version of sugar (fructose) and while fructose
> supposedly tastes a little sweeter than sugar, the amount of carbs is
> not going to make a big difference as far as the 'diabetic' quality of
> the food is concerned.
Fruit juices, not concentrated, made with no-sugar-needed pectin and Splenda
make an acceptable substitute for those of us who Can Do No Sugar. I believe
the last time I tried this, I cut the sugar/carbs by 4/5ths or more. Made it
so I could have a tablespoon of jelly from time to time where before I
couldn't afford it ever. But I still can't go 'round eating all I want of
sugar free stuff.
Edrena.
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| WardNA |
>Fruit juices, not concentrated, made with no-sugar-needed pectin and Splenda
>make an acceptable substitute for those of us who Can Do No Sugar.
The question is, what do you substitute for sugar's characteristic of
discouraging bacterial growth? An autoclave? Limit yourself to freezer-jelly?
Add vinegar?
Neil
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| The Joneses |
WardNA wrote:
> >Fruit juices, not concentrated, made with no-sugar-needed pectin and Splenda
> >make an acceptable substitute for those of us who Can Do No Sugar.
>
> The question is, what do you substitute for sugar's characteristic of
> discouraging bacterial growth? An autoclave? Limit yourself to freezer-jelly?
> Add vinegar?
>
> Neil
According to the pile of preserving books, it is the acid in the juice that
preserves in this case, as well as the boiling water bath and anaerobic sealing.
One follows the recipe to make sure it's acid enuf.
Edrena
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| Gina * |
>>The question is, what do you substitute for >>sugar's characteristic
of discouraging >>bacterial growth? An autoclave? Limit >>yourself to
freezer-jelly?
=A0=A0>>Add vinegar?
>>Neil
..
..
I put by no sugar added jams and preserves using Ball's no-sugar-needed
pectin. I don't stockpile the stuff, but the supply I have on hand looks
good. No, I do not waste freezer space with freezer jam. Nor do I add
vinegar to jarred jams.
~~~Gina~~~
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| Alan Moorman@visi.com |
On Mon, 07 Jun 2004 02:56:54 GMT, The Joneses <famjones@swbell.net>
wrote:
>Alan, Moorman@visi.com wrote:
>
>> On Sat, 05 Jun 2004 23:05:39 GMT, The Joneses <famjones@swbell.net>
>> wrote:
>>
>> >Kathy Townsend wrote:
>> >
>> >> i am wondering if anyone out there has recepies for canning fruit for
>> >> diabetics
>> >>
>> >> Kathi
>> >
>> >Kathi, come visit us at rec.food.preserving, some of us have some
>> >experience there. I've made sugar free jams from unsweetened juices, for
>> >example.
>> >Edrena
>> >
>> >
>> Fruit juices (concentrated, I would guess) aren't a good substitute
>> for sugar! They are a version of sugar (fructose) and while fructose
>> supposedly tastes a little sweeter than sugar, the amount of carbs is
>> not going to make a big difference as far as the 'diabetic' quality of
>> the food is concerned.
>
>Fruit juices, not concentrated, made with no-sugar-needed pectin and Splenda
>make an acceptable substitute for those of us who Can Do No Sugar. I believe
>the last time I tried this, I cut the sugar/carbs by 4/5ths or more. Made it
>so I could have a tablespoon of jelly from time to time where before I
>couldn't afford it ever. But I still can't go 'round eating all I want of
>sugar free stuff.
>Edrena.
>
Great! As long as you're not concentrating the fruit juices so the
amount of sugar is more-or-less equal to a normally sugared product,
then you're doing fine.
I chafe at those "all fruit" preserves, which imply there is
something better about them, with the implication that there isn't any
of that nasty sugar in them. HAH! The concentrated fruit juices
they use are pretty much the same as adding sugar.
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