Canning & Preserving With Stevia

Write notations of needed changes in the traditional canning recipe. The first change you will need to make is with the difference between the use of sugar and the use of stevia. Stevia comes in a liquid or powdered form. For every cup of sugar in the recipe, use 1 tsp. liquid stevia or 1/2 tsp. powdered stevia.

Use universal, or non-sugar, pectin in your canning recipe. Most recipes call for a regular pectin. Universal pectin is for low- or non-sugar canning recipes. Many fruit canning recipes direct you to add pectin directly into the fruit. When using stevia, first combine the stevia into the universal pectin and then into the fruit. Use an additional teaspoon of pectin, to compensate for the lack of thickening sugar would ordinarily provide.

Mix in approximately 1/4 cup of lemon juice into the canning recipe. Sugar is known for bringing out the flavor in foods. Stevia, however, does not possess this enhancing quality. The addition of lemon juice will offer the same results as sugar. Pour the lemon juice onto the fruit at the same time as you mix in the universal pectin-stevia mixture.

Complete the rest of the canning recipe as it is written. No further changes are required.