canning for diabetics

Kathy Townsend said:

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

On Sat, 05 Jun 2004 23:05:39 GMT, The Joneses <[email hidden]>

Quoted message said:

Kathy Townsend said:

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.

Alan said:

The Joneses said:

Kathy Townsend said:

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.

On Mon, 07 Jun 2004 02:56:54 GMT, The Joneses <[email hidden]>

Quoted message said:

Alan said:

The Joneses said:

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.