There was a time that sugar ran supreme in our cupboards. We thought it was cheap back in the 1960s, but I'm sure our parents thought differently.
We put sugar in Kool-aid, fruit salads, desserts, on tomatoes (yes, on tomatoes), and anywhere else we could sneak it in.
And my mother used it extensively in canning.
Today, some of that sugar intake has caught up with us. I know it has for me.
In a day of looking at taking control of our diets once again (due to the chemicals and additives they want to put in our food), we turn to the old stand-by as a preservative. But it's not the only natural preservative!
Pickyourown.org has outlined a great article on how to can without sugar, using fruit juices instead! Click here to see the entire article. You may wish to copy/paste it to keep it on your computer.
From fruit juices to Vitamin C tablets in your cupboard, you can safely preserve your jams, jellies, pickles, and other fruits to be used at a future date. Will it be exactly the same? No. But you'll have a pantry full of healthy canned food. Be sure to read in the article what changes you can expect to see.