This photo gives you an idea of what kept me busy today - salsa, pickled peppers, and corn relish. Right now I'm hot and tired but I know we'll enjoy the taste of summer this winter.
While working at the kitchen, I thought I should write a little bit about canning with stevia.
I have found stevia a challenge to use in baking. Stevia is far sweeter than sugar. One teaspoon of stevia replaces a cup of sugar. In baking, the lack of bulk in the stevia completely changes the texture of the product.
But I have had good success using stevia in drinks and canning. Here the bulk does not affect the texture of the product. I have discerned a slight aftertaste in lemonade or iced tea but in canning, my experiments have been completely successful.
For canning fruit, I mix two teaspoons of stevia in a gallon of water. This makes a mild sweet syrup to pour over the fruit in jars. I have never had anyone distinguish any aftertaste in the fruit canned with stevia.
Last year I replaced half of the sugar in my ketchup recipe with stevia. Since that was successful, I may get the courage to try all stevia this year.
Today, I use stevia in my corn relish. The recipe called for two cups of sugar which I replaced with two teaspoons of stevia. The relish was so good I could have eaten it straight out of the jar!
Just a note, I use pure stevia with no added fillers. I purchase mine through Berlin Seed.
I always hated how many extra bags of sugar I had to purchase in the summer over canning season. I'm thrilled to have found an alternative.
Do any of you use stevia in canning?
This is fantastic Gina! Thanks so much for sharing your experience with stevia! I'm inspired to try it in my canning endeavors as well. I didn't see Berlin Seed come up in a search. Do they not have an internet presence?
ReplyDeleteQuinn-
DeleteBerlin Seed is owned by Amish and they don't have a website or an email address. I wrote about the company here http://homejoys.blogspot.com/2010/01/baker-creek-and-berlin-seeds.html and shared their phone number. I have had found good fast service from them by phone.
Gina
Could you share your corn relish recipe? This looks like something I could like to try. Thanks!
ReplyDeleteSure! I'll try to type it up later today!
DeleteGina
This is interesting, Gina! Do you know if it affects the safety? I thought sugar helped the preserving part - making thing safe to can?
ReplyDeleteJami-
DeleteFrom the research I have done, stevia is safe for canning. Some people say that the flavor is affected and recommend adding some lemon juice to help the flavor. I haven't had a problem with flavor in my fruit, but in the case of my corn relish, it already contains a lot of vinegar.
Most other sugar substitutes (such as NutraSweet - not that you would use it) are not recommended for canning because they are not stable with high heat and long shelf-life.
I also have not used stevia with pectin such as in jams. I think it is possible but I haven't done the research yet.
Hope that helps.
Gina
I have heard that stevia is safe to can but after opening and refrigerating it. Since there are no preserving properties with stevia, you need to eat up the fruit before it spoils.
DeleteI am canning too :) I have not used stevia before.. I am always leery of things of this kinda nature... but its good to know I am not the only insane woman out there canning in the hot summer.. HA HA HA
ReplyDeleteCould you post your corn relish recipe?? I'd love to try some. And we have lots of corn this year, so a good time to try it. And I wanna try the stevia as well. Thanks for posting your results, gives me courage to try!!
ReplyDeleteThis is something I might have to try! My sis uses splenda, have you ever used that?
ReplyDeleteI have heard of using splenda for canning but have never tried it.
DeleteGina
Would love receipes on making jam with stevia, I am diabetic, miss making jam and eating also, would love to know how freezer jam taste and if affects consistency.Also oother receipes.
ReplyDeleteI have read a little bit about making jams with stevia but never tried it. Apparently it is possible to makes jams with stevia and pectin. But jams that are thickened only with sugar can not be made with stevia as the sugar is needed for proper preserving.
DeleteIf you do some research and try it out - let me know how it works!
Gina
Hi Gina, it looks like you're having a fun and productive summer! I'm trying to catch up on some blog reading, and this was such a timely post. Yes, I'm doing some test batches of canning with stevia this year. I'm really excited about it, if it works. My husband tasted some pie filling I did and he did not detect the after taste at all, which was good news. I've been using stevia in drinks for a couple years now and have started working it into baking, so I've actually become immune to any after taste and no longer taste it, if that makes any sense. It's just getting the ratios right that takes some practice. I also did a batch of freezer pickles and plan on using it in my chow chow, which is the last canning I do every year. Anyway, thanks for sharing your success with it. It's encouraging to hear about it.
ReplyDeleteGoing to try Stevia today when I can up apple juice. Processed 100 lbs of apples with steam juicer!
ReplyDelete