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Old 06-12-2012, 10:30 AM   #1
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Canning with Swerve

Can you use the sweetener, Swerve, in canning?
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Old 06-12-2012, 11:29 AM   #2
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Kemi I would imagine that you can use swerve for canning.
I use liquid sucralose.

Maybe somebody else know more than I do.
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Old 06-13-2012, 05:02 AM   #3
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Are you water-processing or pressure canning? Sugar is a preservative, it will prevent bacterial growth, which is why you can water process jams, jellies, and other items with a high sugar content.

I don't know if Swerve has the same preservative properties as sugar, so I would only pressure can anything made with Swerve, to avoid botulism and any other nasty things. If you're making preserves, you can also freeze it and avoid the canning process altogether.
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Old 06-13-2012, 06:23 AM   #4
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I've been canning with liquid sucralose for over 10 years. There are many safety percautions used. I use water-processing and pressure canning. My jams last 5 years canned. I willnot use sugar. My jams are made with Pamona Pectin.

I've given them as gifts and get alot of praise. Many people here can.

I've just read about swerve so I'm not sure but I know liquid sucralose works very well.
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Old 06-13-2012, 06:34 AM   #5
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Rosethorns, I cannot use sucralose. It is just like sugar as it gives you cravings and makes you hungry and it really is not good for you.

Last edited by Kemi; 06-13-2012 at 06:41 AM..
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Old 06-13-2012, 11:39 AM   #6
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Quote:
Originally Posted by rosethorns View Post
KCSoccer
I've been canning with liquid sucralose for over 10 years. There are many safety percautions used. I use water-processing and pressure canning. My jams last 5 years canned. I willnot use sugar. My jams are made with Pamona Pectin.

I've given them as gifts and get alot of praise. Many people here can.

I've just read about swerve so I'm not sure but I know liquid sucralose works very well.
I'd say give it a try, then, if you've had success with the liquid sucralose.

My original post was mainly to point out that according to USDA guidelines, anything that isn't high-sugar or high-acid (both with preservative properties) should be pressure canned, not water-bath processed. But, I've been canning for over 25 years, have used both methods, and haven't killed anyone yet!

I don't can preserves anymore, since we don't eat much fruit, just make a small-batch of SF preserves and keep in the fridge.

Good luck, and let us know how they turn out.
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Old 06-13-2012, 12:24 PM   #7
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LOL LOL KC Yes I've also canned for over 25 years and I haven't kill anybody yet either. LOL
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