Healthy Sugar Substitutes
Use in Your Canning Recipes Too

We can use honey in most of our home-cooked recipes but also our canning recipes and even when making lovely jam or jelly.

It is always lovely to hear from other great websites and I was delighted to recieve the article below from Sharon at www.simplycanning.com.

Sharon owns a website dedicated to canning fruits and pickles just to name a few. Her knowledge is expansive and her wonderful recipes will inspire you to do something else with your fruits and honey.

If it wasn't for our honey bees who work so hard in their efforts in pollinating our fruits our lives would be sadly lacking in so many delighful and essential food sources. Not to mention their amazing product raw honey.

I will pass you over into the very capable hands of Sharon who will teach you the art of canning recipes which are also a great way to enjoy the benefits of eating honey.

Looking for healthy sugar substitutes for home preserving and canning? Honey is the best, most natural choice you can make.

When you are are using honey in your canning recipes there are a few things to remember. Honey is a stronger sweetener than sugar. Use 3/4 cups honey for each 1 cup sugar.

Optionally you can substitute 1/2 of the sugar with honey.Then you don't need to use a commercial pectin recipe. There are also non pectin tested recipes available.

Try experimenting, the worst that can happen is you'll have syrup instead of jam... still good stuff.

Adding honey adds liquid content. You will want to reduce theother liquid in your canning recipe by 1/4 cup for each cup of honey added.

Honey works great in pickling recipes as well. Remember honey is much sweeter so adjust your recipe. 3/4 cup honey = 1 cup sugar.

For sweet pickle recipes a darker or stronger flavored honey works as well as a lighter milder version.

If you are canning fruits use a lighter milder flavor honey. It will be less likely to overwhelm the fruit flavor. Honey may darken your fruit, and will give it a different flavor than white sugar.

If you are drying fruits, use a honey syrup as a dip instead ofascorbic acid. Prepare your syrup, soak sliced fruit for 3-5 minutes drain well and dehydrate as normal.

It adds a little sweetness to your already sweet fruit. For healthy sugar substitutes whether you are canning fruits, jam or jelly or pickling, honey is the best choice.

Hi I'm Sharon from www.SimplyCanning.com which is all about home preservation. Canning Fruits, Jam or Jelly, Meats, Vegetables, Canning Recipes and tips. An online home canning course explains the canning process. No Charge! (c) Copyright, Simply Canning ALL RIGHTS RESERVED. http://www.simplycanning.com/canning-fruits.html