Michigan State University Extension
Preserving Food Safely - 01600502


     It is not necessary to add sugar to fruit when  canning
to  keep the food from spoiling.  The sugar  does,  however,
help retain texture, flavor and color.                      

     Fruit  juices may be used instead of water if  desired.
Crush  the  fruit,  simmer it over low heat  and  strain  it
through a jelly bag.                                        

     Sorghum,  molasses or maple syrup are too strong to  be
used for fruit syrup.                                       

     Fruit  not  packed in sugar can be packed  in  its  own
juice, in extracted juice, in juice from another fruit or in
water.   Processing times are the same for  unsweetened  and
sweetened fruit.                                            

     To  pack  fruit in its own juice, follow  these  steps:
Prepare fruit for canning.  Add a little water and cook  the
fruit  to extract the juice.  Pack hot fruit into hot  jars.
Add  boiling  water  to cover if needed.   Adjust  lids  and
process in a boiling water bath for the appropriate time.   

     Canning with artificial sweeteners is not advised.   It
is  best  to  add  these  just  before  serving  the  fruit.
Saccharin  may become bitter when  heated.   Aspartame-based
sweeteners lose their sweetening power during processing.   

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