Home canning fruit sugar-free

You may home can fruits in just plain water, with no added sugar at all.

Added sugar does not provide any safety in home canned fruit. Sugar can be a preservative in terms of texture and colour, but when it comes to home canning fruit, it is not a preservative in terms of food safety.

The National Center for Home Food Preservation says,

“The sugar in the syrup is NOT NEEDED FOR SAFETY. Sugar is not needed for safety because the heat used in canning is what kills microorganisms and preserves the product.” ^[1] National Center for Home Food Preservation Self Study Course. Module 3. Canning Acid Foods: Preparation. Accessed March 2015.

Michigan State University Extension says canning without sugar is a good option:

If you are on a special diet or are just watching your calories you may want to try canning without sugar; it is a good option.” ^[2] Nichols, Jennie. Home canning without sugar. Michigan State University Extension. Blog posting 14 August 2012. Accessed March 2015 at https://msue.anr.msu.edu/news/home_canning_without_sugar

Non-caloric sweeteners may be added as a flavouring to the water. For a discussion of which non-caloric sweeteners are recommended, see here: Using water as a canning liquid for fruit.

To be clear, whether you flavour it or not, or sweeten it or not with a non-caloric sweetener, the water used as the canning liquid should be potable, boiling water.

You always want to be home-canning high-quality fruit, but particularly when you are canning sugar-free. The USDA Complete Guide to Home Canning says,

“In canning regular fruits without sugar, it is very important to select fully ripe but firm fruits of the best quality.” ^[3] United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 3-31.

See also: Home Canning Fruit, Canning liquids for fruit, Sugar and salt-free canning,

Sugar plays no safety role in canning fruit

Colorado State University Extension says,

“Sugar helps canned fruit hold its shape, color and flavor but is not needed to prevent spoilage. Fruits also can be packed in boiling hot water or juice. Processing is the same for unsweetened and sweetened fruit.” ^[4] Kendall, Pat. Canning Fruits. Colorado State University Extension. No. 9.347. June 2013. Accessed March 2015 at https://www.ext.colostate.edu/pubs/foodnut/09347.html

The National Center for Home Food Preservation says,

Adding syrup to canned fruit… does not prevent spoilage of these foods.” ^[5] National Center for Home Food Preservation. Syrups for Canning Fruit. Accessed March 2015 at https://nchfp.uga.edu/how/can_02/syrups.html

The storage impact of going sugar-free with your fruit

Sugar has no preservative qualities in terms of safety when canning fruit. That being said, it does have some preservative qualities in terms of food quality: it can help to retain the firmness and colour of the fruit.

The National Center for Home Food Preservation says,

“Fruit can be canned in water, juice or sweet syrup. A sweet syrup will help retain the shape, color and flavor of the fruit.” ^[6] National Center for Home Food Preservation Self Study Course. Module 3. Canning Acid Foods: Preparation. Accessed March 2015.

and again,

“Adding syrup to canned fruit helps to retain its flavor, color, and shape.” ^[7] National Center for Home Food Preservation. Syrups for Canning Fruit. Accessed March 2015 at https://nchfp.uga.edu/how/can_02/syrups.html

and further:

“[Without sugar…] The texture and color preserving aspects of a sugar syrup will not be provided. The result would be like canning in water… The USDA fruit canning directions do allow for canning in water (i.e., without a sugar syrup), as there is adequate preservation for safety from the heat of proper canning.” ^[8] National Center for Home Food Preservation: Can Splenda® (sucralose) be used in preserving food? In: Frequently Asked General Preservation Questions. Accessed March 2015 at https://nchfp.uga.edu/questions/FAQ_general.html#3

Utah State University Cooperative Extension says,

“The addition of sugar to canned fruit aids in retaining the shape, texture, color, appearance, and flavor of the original product. When sugar is not used or reduced in canning, there will be slight changes in these characteristics.” ^[9] Lauritzen, Georgia C. Reduced Sugar and Sugar-free Food Preservation. Utah State University Cooperative Extension. FN209. 1992. Accessed March 2015 at https://extension.usu.edu/files/publications/publication/FN_209.pdf

Note that fruit preserves, which are separate products from plain fruit, and having extremely heavy amounts of sugar to form a very thick sugar syrup, can be canned without sugar but should be processed using regular longer canning processing times for that particular fruit:

“For shelf stability…..sugar is required for the preservation of these syrupy fruit preserves as published, with very short boiling water canner processes. Without that heavy amount of sugar, these products become fruit pieces canned in water or lighter sugar syrups, and the usual (and longer) fruit canning process times and preparation directions would need to be used.” ^[10] National Center for Home Food Preservation: Can Splenda® (sucralose) be used in preserving food? In: Frequently Asked General Preservation Questions. Accessed March 2015 at https://nchfp.uga.edu/questions/FAQ_general.html#3

The concerns around no-added-sugar home canning of fruit are primarily about long-term shelf quality. But, as we are advised to eat everything up within a year for optimal quality anyway, longer-term shelf quality shouldn’t be a concern.

Do be aware, though, that once your canned fruit is opened, if it’s canned in just water, it doesn’t have sugar to kick in and act as a preservative for the opened jar against moulds in the air. So refrigerate any leftovers covered and plan to use up within a few days. For this reason, you may wish to can fruit in ½ litre (1 US pint) jars or smaller, as opposed to larger ¾ litre or litre (US quart) jars, unless you routinely feed a crowd.

Preventing fruit darkening in storage

One thing sugar can help preserve is the colour of fruit, acting as a fixative. But even if you do use sugar, it’s not a 100% guarantee, either. Consequently people have worked out techniques to prevent fruit darkening. Such techniques may help compensate for a complete lack of added sugar, period.

Colorado State University Extension says,

“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 ¼ to ½ teaspoon crystalline ascorbic acid or 750 to 1,500 mg crushed vitamin C tablets per quart of fruit. Commercial ascorbic and citric acid mixtures also may be used according to manufacturer’s directions.” ^[11] Kendall, P. Canning Fruits. Colorado State University Extension. No. 9.347. June 2013. Accessed March 2015.

National Center for Home Food Preservation says,

“Light-colored fruits may darken when canned. To prevent this, the fruit can be cut into an anti-darkening solution of one teaspoon (3000 mg) ascorbic acid to one gallon of water or a commercial ascorbic acid mixture in water. Ascorbic acid is another name for vitamin C. Commercial mixtures of ascorbic acid can be found in the canning/freezing section of supermarkets. Vitamin C either in tablet form or crystalline form can be used. This product can be found in the pharmacy section of the supermarket or in health food stores. Heating the fruit also helps to prevent darkening. There are other treatments that can be used, however, they are not as effective as the ascorbic acid. These include citric acid, lemon juice, sugar syrup and a salt/vinegar solution.” ^[12] National Center for Home Food Preservation Self Study Course. Module 3. Canning Acid Foods: Preparation. Accessed March 2015.

Colorado State Extension says,

“When canning without sugar, use high quality fruit. Overripe fruit will soften excessively. Take special care to follow steps that prevent darkening of light-colored fruit. Several treatments may be used to prevent or retard darkening. One is to coat the fruit as it is cut with a solution of 1 teaspoon (3 g) crystalline ascorbic acid or 3,000 mg crushed vitamin C tablets per cup of water. Another 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 ¾ cup (175 ml) lemon juice to 1 [US] gallon (4 litres) water.

An ascorbic acid/water solution serves as a desirable anti-darkening treatment, adds nutritive value in the form of vitamin C, and does not change the flavor of the fruit as 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. In such mixtures, ascorbic acid usually is the important active ingredient. Because of its dilution with other materials, these forms may be more expensive than pure ascorbic acid… 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 ¼ to ½ teaspoon crystalline ascorbic acid or 750 to 1,500 mg crushed vitamin C tablets per quart (litre) of fruit. Commercial ascorbic and citric acid mixtures also may be used according to manufacturer’s directions. ^[13] Kendall, P. Food Preservation Without Sugar or Salt. Colorado State Extension. Fact Sheet no. 9.302. October 2012. Accessed March 2015.

Bernardin says

“Colour is one of the most appealing aspects of home canned fruits… To prevent darkening, place fruit in a colour protection solution as soon as it is peeled or cut. Either of these two simple treatments will reduce unwanted colour changes:

• Dissolve 4 tablespoons (60 ml) Fruit Fresh Colour Protector in 8 cups (2000 ml) water.

• Mix ¼ cup (50 ml) bottled lemon juice with 4 cups (1000 ml) water.” ^[14] Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 36.

Hot pack only when canning fruit without sugar

When you are canning fruits, for some fruits you have the choice of whether just to pack them raw into a jar, or, to blanch them first.

If however you are canning fruit without a sugar syrup, then you do not have that option: they must be hot packed, meaning, the fruit must be heated first. And to be clear, the water used to fill the jars should be boiling water.

Ball: “Use only the Hot Pack method when canning fruit without sugar.” ^[15] Fresh Preserving & Canning Questions. Ball Web site. Accessed March 2015 at https://www.freshpreserving.com/tools/faqs.

The Ball / Bernardin Complete: Requires hot pack for fruit if you are not using added sugar. “The hot-pack method is required for fruits preserved in fruit juice or water” [Ed: as opposed to sugar syrup.] ^[16] Kingry, Judi and Lauren Devine.  Ball / Bernardin Complete Book of Home Preserving. Toronto, Canada: Robert Rose Inc. 2015. Page 143.

Colorado State Extension: “For best results, prepare fruits to be canned without sugar using hot-pack methods.” ^[17] Kendall, P. Food Preservation Without Sugar or Salt. Colorado State Extension. Fact Sheet no. 9.302. October 2012. Accesssed March 2015 at https://www.ext.colostate.edu/pubs/foodnut/09302.html

University of California: “Fruits can also be canned more healthfully in water or 100% fruit juices, rather than sugary syrups. These fruits must be ripe but firm and prepared as a hot pack. Refer to the USDA Complete Guide to Home Canning for more information.” ^[18] Roche, Brenda. ttp://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=5849? Agriculture and Natural Resources, University of California blog. 27 September 2011. Accessed March 2015.

Nutritional benefits of canning your fruit sugar-free

The first benefit of canning your fruit sugar-free is obvious, perhaps: it’s way less fattening.

Colorado State University Extension says,

“Substituting plain water for the sugar syrup reduces the calorie content of canned fruit by approximately 205, 280 or 375 calories per pint (½ litre), assuming ⅔ cup (175 ml) of thin, medium or thick syrup, respectively, is replaced with water.” ^[19] Kendall, P. Canning Fruits. Colorado State University Extension. No. 9.347. June 2013. Accessed March 2015.

There’s another benefit, though. If you haven’t used sugar to turn your fruit into basically candy, then, in terms of the Daily Food Guide, it actually counts as, well, real fruit:

“When serving fruit preserved without sugar, count fruit exchanges as for fresh or commercially prepared, unsweetened or artificially sweetened fruit.” ^[20] Kendall, P. Canning Fruits. Colorado State University Extension. No. 9.347. June 2013. Accessed March 2015.

Members of some diet plans such as Weight Watchers® may even be able to count it as part of free fruit allowances. Check with your plan resources to verify for your particular plan.

Other Resources

Splenda can also be used to sweeten canning water. See the National Center for Home Preservation’s thoughts on fruit canned with Splenda.

For fruit canning syrups that still have some sugar in them, see recipes here: https://nchfp.uga.edu/how/can_02/syrups.html

General guidelines on canning fruits from the National Center for Home Food Preservation.

History

During World War Two, canning with little or no sugar was not a choice, it was a reality, owing to rations. (And, people were never healthier in North America or in the UK, Australia or NZ.)

Here’s some 1943 mid-war advice from the Farmers’ Weekly Review, about learning to can with no sugar.

“Sugar allowance should be used wisely in canning:

Sugar customarily used in canning fruits does improve their texture, flavor and color, but it does not prevent age, according to Mrs. Madge Little, of the home economics extension staff, University of Illinois College of Agriculture. When sugar is scarce, appearance and flavor take second place. Saving the fruit is the important thing, and this can be done with little or no sugar, provided the proper methods of sterilization are followed and a perfect seal is accomplished.

While the present sugar ration for canning is more generous than some families will require, there are others that will have to make the best possible use of it in order to preserve their usual supply of fruits. One very good way to stretch the canning allowance is to shift the sugar to suit the fruit. Instead of using the allowance of one pound for four quarts of all fruits, increase the proportion if necessary for tart varieties such as rhubarb and cherries, and then shorten the ration for the very juicy and sweet ones.

Natural fruit flavors are more pronounced when a syrup is made of the crushed fruit or juice rather than using water. One very good method of preparing the juice is to crush and heat some of the smaller and riper fruit to boiling, using very low heat in order to prevent sticking and scorching. When the juice flows freely, strain and sweeten to taste. This can be cooked with the sugar to make a syrup or added to the fruit unsweetened.

Another point worth remembering when canning fruit with little or no sugar is to preheat the fruit to the juice or syrup. This not only improves the flavor but makes it possible to get more fruit into the jar, which is good wartime economy to glass jars, caps and shelf space. Avoid packing the fruit too tightly, for a good proportion of fruit to juice is desired in the finished product.” Farmers’ Weekly Review, 30 June 1943. Joliet, Illinois. Page 1.