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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