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I would like to can fruit to reduce the sugar content. Can you omit the sugar and can only in water? Will this keep the produce from spoiling? The recipe I have is a 1:8 ratio sugar to fruit(peaches). If I can’t omit the sugar what would be a monkfruit sugar ratio instead? The fruit is prepped with white vinegar and salt, 1:1 ratio for 2 quarts boiling water.
I assume each fruit would have a different procedure. My concern is the sugar content. Right now I have the bulk peaches.
Hi, ldsuave. Until someone else chimes in, I’m attaching a couple of guides – one with Stevia (you can swap in monk fruit in the same amounts) http://www.ehow.com/how_7431005_canning-preserving-stevia.html
and a general piece about canning with less or no sugar
http://www.pickyourown.org/canning_without_sugar.htm
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