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Post by gentleadornments on Sept 9, 2013 15:56:25 GMT -5
I have a garden and do canning and freezing. I have a salsa recipe that uses 2 tbsp of sugar and makes 16 cups of salsa -- while it's not much sugar in each cup, if I want to use an alternative sweetener, which should I use? Which sweeteners "can" better and which ones "freeze" better? Thanks bunches in advance for help!!
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Post by rebekahrl on Sept 9, 2013 23:35:42 GMT -5
My daughter and I made jams for farmers market. We used xylitol and it worked well. Tastes good, too!
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Post by BethAndMom on Oct 3, 2013 13:30:20 GMT -5
Has anyone canned any sugar-free apple pie filling or apple butter, with water bath canning?
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Post by rebekahrl on Oct 10, 2013 22:42:39 GMT -5
We made cucumber relish with xylitol today. And crab apple jelly with erythritol. The crab Apple jelly is SO good! I put some on my sweet potato for an E supper. We plan to make applesauce and apple butter next.
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Post by tanyakate on Aug 22, 2017 15:01:23 GMT -5
Do you have a recipe for your crab apple jelly? I would love to know how to make it!
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