Canning Apples

[twilap]

I have a question! Last year I canned apple slices with a light syrup......is there any way to do it without sugar????? I have made applesauce without sugar, but haven't found a recipe to make the apple slices without sugar. Any tips? Is it possible?

[Guest Guest]

Canning fruit usually calls for added sugar or sugar syrup. Sugar helps hold the texture, shape and color of fruit, and it is primarily added for flavor but it is not needed to prevent spoilage. You can safely can all fruits in water or in fruit juice by following the appropriate canning direction for the preparation and processing times for the fruit. You can substitute water or fruit juice for the syrup or sugar pack.

 

When canning without sugar, use high quality fruit. Overripe fruit will soften excessively. To prevent darkening of light-colored fruit, you can use a solution of 1 teaspoon (3 g) crystalline ascorbic acid or 3,000 mg crushed vitamin C tablets per cup of water. Another way is to drop the cut pieces in a solution of water and ascorbic acid, citric acid or lemon juice. Use 1 teaspoon (3,000 mg) ascorbic acid, 1 teaspoon citric acid or 3/4 cup lemon juice to 1 gallon water. Doing it like this adds nutritive value in the form of vitamin C, and does not change the flavor of the fruit like lemon juice may do. Ascorbic acid is available in crystalline or tablet form in drug stores and supermarkets. Ascorbic acid mixtures, such as ascorbic acid combined with sugar or with citric acid and sugar, also are available. For these, follow the manufacturer's directions.

 

For best results, prepare fruits to be canned without sugar using the hot-pack method, except use water or regular unsweetened fruit juices instead of a sugar syrup. Juice made from the fruit being canned works well too. To make a juice, bring thoroughly ripe, crushed fruit to a simmer over low heat. Strain through a clean jelly bag or cloth. Blends of unsweetened apple, pineapple and white grape juice also are good filling over solid fruit pieces.

 

If ascorbic acid products are not used in the pretreatment of cut fruit, they may be added to the canning juices or liquids before processing. This will help keep the fruit from darkening during storage. Use 1/4 to 1/2 teaspoon crystalline ascorbic acid or 750 to 1,500 mg crushed vitamin C tablets per quart of fruit. Commercial ascorbic and citric acid mixtures such as "Fruit Fresh" or "ACM" also may be used according to manufacturer's directions.

 

Substituting plain water for the sugar syrup reduces the calorie content of canned fruit by approximately 205, 280 or 375 calories per pint, assuming 2/3 cup of thin, medium or thick syrup, respectively, is replaced with water.

 

To process, just use the USDA recommended procedures and timetables that have been adjusted for altitude.

 

 

[twilap]

Thanks Darlene!

[Guest Guest]

You're quite welcome.

 

And thank you to YOU for even inquiring...we never know the lurkers and other members that are reading, that may never comment, that are learning right along side us!

[Guest Guest]