Canning Without Sugar or Salt

Is it safe to omit salt and sugar from canning recipes? Are there safe alternatives to sugar when home canning? Learn what's safe, what tastes great...and what doesn't.
Sneaky names for sugar: t.ly/VDKdU
How to make your own pectin: t.ly/CqEjl
Pomona's Universal Pectin: amzn.to/3j5D2nU
Video on the cooked down method: t.ly/qNNEH
Written article with cooked down method: t.ly/pbZPZ
How I reversed my diabetes video: t.ly/NRWSX
Written article with more details about reversing diabetes: t.ly/_BSln
My salsa recipe: t.ly/_avjl
My blog: www.Proverbs31Homestead.com

[@marz8379]

Best video on this topic, to the point, covers everything and no Rambling. Thank you so much! New subscriber

[@lisawheeler5729]

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. :)

[@Proverbs31Homestead]

You are so welcome! Glad to help :)

[@TrueTruthin66books]

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.

[@Proverbs31Homestead]

I'm glad to hear you're low carbing it! You're lucky that you can eat apples. Even a couple of bites of a sour apple spikes my blood sugar!

[@JeannineF-eu7ee]

Wonderful. Information especially about metabolic health. We are keto carnivores and my husband lost almost 30lbs in 5 mo. I never add sugar to applesauce..no one notices but say they love it. I make no sugar raspberry jam and it thickens with some apple chunks I cook along with it. We don't eat any store bought jams. Cutting sugar out is the best thing for our bodies but everyone chooses a path. Never felt better off of sugar and carbs. Jam

[@sandycox29]

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.

[@Proverbs31Homestead]

You are so welcome!

[@recycledminis]

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.

[@davidadausuel4537]

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.

[@Proverbs31Homestead]

I know I responded to this when you first commented, but my reply has disappeared! I have completely controlled my diabetes through dietary changes: keto. I have a whole video discussing how I did it. You can find it in my diabetes playlist.

[@laureneaton5802]

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

[@Proverbs31Homestead]

Glad you found it helpful!

[@amilynnstapay796]

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

[@MizzQueenBreNaturally]

How did it hold up?? I think I may do this

[@amilynnstapay796]

@@MizzQueenBreNaturally They held up well.

[@sheilafleet7060]

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

[@Proverbs31Homestead]

You're welcome. Thanks for watching!

[@sowinthecity]

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

[@Proverbs31Homestead]

Glad to see you here! 😊

[@reighngold]

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.

[@Proverbs31Homestead]

For freezer jam, that's totally fine and I hear good things about allulose not crystalizing the way erythritol can. (Allulose spikes my blood sugar, so I haven't tried it myself.) Some people use allulose and monk fruit in canning, but we don't know how canning may change those sweeteners. Some artificial sweeteners change a lot during canning, in very negative ways, so I am waiting until lab testing has been done.

[@reighngold]

@@Proverbs31Homestead Thanks so much for the reply!! Oh no, I'm sorry it affects your blood sugar!! Thankfully it doesn't mess with mine, but it makes my intestines unhappy if I eat to much of it so I do use it less than I do monk fruit/erythritol. You totally touched on why I haven't done the canning yet. Not only am I hesitant because of how it will react/change the sweetener itself, but also how its reaction in the process affects the safety of the food. Like does it mess with acidity when heated? who knows! So yeah, I'm waiting till it's researched/lab tested too. Better to take up some space in my freezer and not die you know LOL.

[@Proverbs31Homestead]

@@reighngold 😊 For non jam/jelly items, you could try adding sweetener once ypu open the jar.

[@valariedacquisto5293]

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

[@Proverbs31Homestead]

I'm glad you think so 😊

[@epgvideos3244]

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.

[@thefirstnoob5577]

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.

[@kleineroteHex]

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.

[@Proverbs31Homestead]

I'm sure you're right

[@alanabunch8881]

You almost have to wean yourself off. This also means the fruit juices you buy. I would recommend frozen fruit juices always. The juices in the cooler section, and on the shelves in plastic, have high fructose corn syrup. ALWAYS read the labels. Also, read labels on all canned, plastic bottles, premade fruits AND vegetables. High fructose corn syrup, which is also also GMOs, have this added. Especially soups, meals in a can, and other things one would not think would be put in. Yes, we are being poisoned. All artificial anything is never good to put into your bodies. I've never had a sweet tooth either. I've seen people haves used liquid Stevia in canning lately. I have grown Stevia in my garden, and it is pretty sweet. I would however prefer the liquid. I didn't notice a bitter taste from the leaves, but I have not processed it either. Thank you for the tips on canning. Sweet syrups have always been too much for me. Of course fresh 8s best, but we want to preserve our harvest especially if we are over blessed with abundance for the winter months. God Bless!

[@culturingresilience5774]

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?

[@Proverbs31Homestead]

I can find no tested safe recipe for canning black current juice.

[@Mars_60]

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

[@Proverbs31Homestead]

Thank you for watiching!

[@comfortcreekranch4948]

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!

[@Proverbs31Homestead]

I will see if I can do more videos like that. Ideas to can: vegetable pickles (just omit the sugar), plain pressure canned veg, meat, beanless chili, sloppy joe filling, bone broth. I honestly don't eat canned fruit or jams, though I can them with lower sugar for my family.

[@bushmantekbits1431]

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.

[@Proverbs31Homestead]

Yes, ClearJel is a possibility for, say, pie filling. It may be GMO, however, if that matters to you.

[@bushmantekbits1431]

@@Proverbs31Homestead Thanks for info !! I found videos of people using ClearJel in meat stews for pressure canning and other stuff. There are other variations of ClearJetl, some don't need heat to activate and/or, are "instant". A few are advertised as non GMO.

[@aproverbs31woman59]

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

[@Proverbs31Homestead]

Glad you found it helpful!

[@cassandrayoung4392]

Great info. Thanks for sharing!

[@Proverbs31Homestead]

You're welcome!

[@SongbirdRanch2005]

Very informative. Thank you for sharing. 🌹🌹

[@Proverbs31Homestead]

You're welcome!

[@martibailey6632]

So helpful! Thank you!!

[@Proverbs31Homestead]

You're welcome!

[@jwenting]

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).

[@Proverbs31Homestead]

Absolutely. However, I would add that among the natural (though processed) sugar subs, reactions vary by individual. For example, I can eat erythritol made from fruit (not corn) without side effects. I would never use it for canning, however, since it is not tested safe.

[@jwenting]

@@Proverbs31Homestead I've tested stevia and erythritol for baking (never caning) and it seems to be unstable when exposed to high temperatures. A batch of cookies baked with it turned out extremely bitter when the cookie dough was nice and sweet. I guess canning, especially pressure canning, would result in the same happening.

[@litestreamer]

I wouldn't use any artificial sweeteners including Splenda (sucralose). "Epidemiological research has indicated a connection between the rise in colorectal cancers, inflammatory bowel disease and dietary choices coupled with dysbiosis, potentially suggesting an association with sucralose consumption" (- Food Safety News). Just because you may tolerate eating it, doesn't equate w/ it being totally safe. Real organic food reigns!

[@BonesAndButtons]

Great video, thank you!

[@Proverbs31Homestead]

I'm glad you enjpyed it!

[@JoandIvan777]

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

[@Proverbs31Homestead]

Thanks for watching!

[@meditationbreath]

wonderful

[@Proverbs31Homestead]

Glad you found it helpful!

[@debrajenkins9608]

Thank you soo much for sharing. 😁😍😷

[@Proverbs31Homestead]

You're so welcome!

[@francestutt5308]

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.

[@Proverbs31Homestead]

According to The National Center for Home Food Preservation, puree from ripe mangos is not safe for home canning. You can learn more here: nchfp.uga.edu/how/can_02/fruit_puree.html

[@DianeStPeter]

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

[@Proverbs31Homestead]

The links work for me, so maybe it's a browser setting? But you can also just go to Proverbs31Homestead.com and use the search bar to find the articles you seek. Thanks for watching and let me know if I can be of further help!

[@meb4142]

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

[@Proverbs31Homestead]

The shelf life is the same. But once you open the jar, if you refrigerate leftovers, they won't last as long in the fridge.

[@BeckeyGirard]

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 ❤

[@Proverbs31Homestead]

Salt is optional in canning, except when fermenting saurerkraut before you can it. 😊

[@karenhaley58]

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

[@Proverbs31Homestead]

Thank YOU for letting me know! The links should work now.

[@3ChartreuseBuzzards]

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?

[@Proverbs31Homestead]

They simply haven't been tested, and those that have sometimes produce surprising results. For example, monk fruit is usually cut with some other type of sweetener (to make it less sweet, since monk fruit itself is SUPER sweet). Every product cuts that monk fruit a little differently/with different ingredients. So each product may have a different pH, which is a huge problem when canning. Some sweeteners may also cause density issues when used in canning.

[@sharonwolfe9442]

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

[@Proverbs31Homestead]

Yes, if you are allergic to ragweed, you may also be allergic to Stevia.

[@roberthomler8681]

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

[@roberthomler8681]

oops sorry posted this before i watched to the end

[@jklubnik]

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

[@jklubnik]

Oops, I commented before your white grape juice portion on the video

[@dianatarrant8214]

monk fruit is fine to use

[@Proverbs31Homestead]

Actually, it is not tested safe for canning. We don't know what the heat and process of canning does to pure monk fruit and monk fruit cut with erythritol (which is the most common monk fruit used today) may have varying pH between brands. Until more testing is conducted, monk fruit should not be used in canning.

[@HiThereHeyThere]

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.

[@cathycudney393]

Just use coconut sugar

[@Proverbs31Homestead]

coconut sugar is still sugar...

[@lovecreatesfreedom]

What about using other sugars like coconut or rapadura sugar?

[@Proverbs31Homestead]

As far as I can tell, there have been no studies on using these sugars in canning. I couldn't say whether the temperatures in canning might provide off-flavor or harmful effects. Personally, I wouldn't use these sugars because they are still just sugar. Sorry I can't give you a more definitive answer.

[@lovecreatesfreedom]

@@Proverbs31Homestead lovely thanks for the info

[@Proverbs31Homestead]

@@lovecreatesfreedom you're welcome!

[@alanabunch8881]

Stevia has been used by some people.

[@Mars_60]

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!!??

[@Proverbs31Homestead]

Keep watching. I discuss using zero sugar and using sugar alternatives.