I used 1 cup Splenda to 5 cups of water for my peaches and pears, in quarts and pints.I use a wooden spoon to pack them in good and tight. They turned out good. Hubby things I used sugar. He is diabetic but wants everything loaded in sugar. I hide the splenda and can when he is outside. Good luck with your canning. Net
Fitness Minutes: (247,200) Posts: 14,431 9/4/08 12:20 A
I alreaady called my mom several times when i did tomato juice/spaghetti sauce. of course she called me when i was done and gave me tips that would have saved me lots of time. I will use them the next time i can.
It takes practice and luckily we can use the forum to get help when sisters or moms don't live near by!
I put 5-6 cups of water in to a cup of sugar. I do a lite syrup. My grandmother was diabetic and so growing up we always had them without sugar. This year my peaches were very juicy and they did not require a lot of syrup. I mostly did mine in quarts, but it really doesn't matter if you do them in pints, they just process in less time and really no more work than quarts.
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I use a 1 part sugar to 4 parts water combination for syrup and if the water is good and warm the syrup dissolves nicely. If I did my peaches/pears in pints I would cut them into smaller chunks to get more in then it should work just fine.
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Fitness Minutes: (13,538) Posts: 2,570 9/1/07 8:28 A
Wow, I feel bad I missed this and didn't get you aknowledged earlier! Sorry about that! We were out of town, then things were just crazy! Two of my 6 kids just started school, 1 college, the others I'm prepping to homeschool, and trying to get everything put up from the garden at the same time! Anyway...enough about me & my drama!
I would probaly not try to can peaches w/o any sugar, just because the water would leach out sugars and flavor from the peaches and leave them bland. Light syrup should be plenty, though, and you might be able to lighten that, even beyond what they say, depending on your taiste. I've only done peaches and pairs a couple times, myself. You might be able to do peaches in a pint, but idk. It depends on the size of your peaches, I think. You could end up canning a lot of syrup and not a lot of peach, too. I'm not sure but if they might go mushy on youif you cut them up much, too. I don't know if that helps you at all, but at least now you know somebody read your post! :D
Fitness Minutes: (19,047) Posts: 2,480 8/28/07 8:48 P
I have only canned once before. My sister lives out of state and is going to try to help me "virtually" :)
I have two questions if you wouldn't mind helping a newbie. First, I am reading about sugar solutions for peaches. I assume the best would be "light" syrup. They also talk about just using water. What are you doing so that you keep the calories low? Also, I want to can peaches in the pint jars instead of the quarts. Is that possible or just a pain? Thank you in advance for your help, I appreciate it.
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