United States Department Of Agriculture, Extension Service
The cost of commercially canned special diet food often prompts interest in preparing these products at home. Some low-sugar and low-salt foods may be easily and safely canned at home. However the color, flavor and texture of these foods may be different than expected and be less acceptable.
Canning Without Sugar
In canning regular fruits without sugar, it is very important to select fully ripe but firm fruits of the best quality. Prepare these as described for hot-packs in Guide 2, but use water or regular unsweetened fruit juices instead of sugar syrup. Juice made from the fruit being canned is best. Blends of unsweetened apple, pineapple, and white grape juice are also good for filling over solid fruit pieces. Adjust headspaces and lids and use the processing recommendations given for regular fruits. Splenda® is the only sugar substitute currently in the marketplace that can be added to covering liquids before canning fruits. Other sugar substitutes, if desired, should be added when serving. Canning without salt (reduced sodium).
Canning Without Salt (Reduced Sodium)
To can tomatoes, vegetables, meats, poultry, and seafood, use the procedures given in Guides 3 through 5, but omit the salt. In these products, salt
Extracted from the "Complete Guide to Home Canning." Reviewed: June, 1998.
Courtesy of the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS)