INGREDIENTS

INSTRUCTIONS

The cost of commercially canned special diet food often prompts
interest in preparing these products at home. Some low-sugar and
low-salt foods may be easily and safely canned at home. However the
color, flavor and texture of these foods may be different than
expected and be less acceptable.  CANNING WITHOUT SUGAR  In canning
regular fruits without sugar, it is very important to  select fully
ripe but firm fruits of the best quality. Prepare these  as described
for hot-packs for each fruit, but use water or regular  unsweetened
fruit juices instead of sugar syrup. (For more  information see
additional publications for individual fruits.) Juice  made from the
fruit being canned is best. Blends of unsweetened  apple, pineapple,
and white grape juice are also good for filling  over solid fruit
pieces. Adjust headspaces and lids and use the  processing
recommendations given for regular fruits. Add sugar  substitutes, if
desired, when serving.  CANNING WITHOUT SALT (REDUCED SODIUM)  To can
tomatoes, vegetables, meats, poultry, and seafood, follow the  normal
procedures for canning, but omit the salt. In these products,  salt
seasons the food but is not necessary to ensure its safety. Add  salt
substitutes, if desired, when serving.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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