I have a question,can you freeze and can peaches with sweet and low or splenda instead of using sugar?
I found this -
Can Splenda® (sucralose) be used in preserving food?
Granular Splenda® does not provide preservative properties like sugar.
Canning Fruits: Whereas we do not have published research work with using sucralose in the canning of fruits at home available to us, it is possible to use it for sweetening the water used to cover fruits when canning. The texture and color preserving aspects of a sugar syrup will not be provided. The result would be like canning in water except for the additional sweetness contributed by the Splenda®. The USDA fruit canning directions do allow for canning in water (i.e., without a sugar syrup), as there is adequate preservation for safety from the heat of proper canning. Some people do notice an aftertaste in other products and canned fruits, and it is possible some little changes in natural flavors may occur over storage time, since sugar can mask some of these. For people used to sucralose sweetening and flavors, the aftertaste may not be an issue. Based on some of our experiences in canning peaches and pickled foods, we suggest you start seeing what you like by trying less than a full substitution for the sugar in canning syrups. For example, if you use a medium sugar syrup that is 5-/14 cups water to 2-1/4 cups sugar, try 1 to 1-1/4 cups Splenda® the first time. You can always sweeten more when you serve the finished product if it is not quite sweet enough; then you can increase the canning liquid amount the next time you can.
Canning Methods: The USDA recommended Boiling Water process for home canning peaches was followed (USDA, 1994). ‘Ruston Red’ Elberta-type peaches ideal for cooking were obtained from a local peach orchard (Washington Farms, Watkinsville, GA). The peaches were sorted for quality and ripeness. Care was taken to maintain equivalency in peach ripeness stage (assessed by tactile firmness).
The peaches were washed and hand-peeled, cut into halves, and the pits removed. Peach quarters were soaked in an ascorbic acid solution (3000 mg/gallon water) until used, to prevent darkening.
Four types of covering liquid were used. The solutions were prepared by dissolving the sweetener in water and heating until dissolved. The packing liquids include:
medium strength (30%) sugar syrup (1¾ cups sugar per quart water)
full-strength ‘medium’ Splenda® syrup (1¾ cups Splenda® per quart water)
half-strength ‘medium’ Splenda® syrup (7/8 cup Splenda® per quart water)
Peaches were hot-packed (brought to a boil in covering liquid from above) into prepared quart home canning jars. Canning lids were prepared according to manufacturer’s directions. Headspace was adjusted to ½ inch, air bubbles were removed and lids applied. Jars were processed for 25 minutes (altitudes up to 1,000 ft) in a Boiling Water Bath canner on a household gas range (Frigidaire Gallery Model ES III). Jars were cooled, undisturbed, for 12-24 hours & seals were checked. Jars were stored in covered boxes for 15 months in a temperature-monitored environment maintained at 65°F.
Table 1: Highest Score received in each category (number of respondents for this score in parenthesis) Water Sugar syrup Full-Strength Splenda® Half-strength Splenda®
Appearance Like moderately (31%) Like very much (43%) Like very much (31%) Like moderately (33.3%)
Color Like moderately (31%) Like very much (43%) Like very much (35.7%) Like moderately (31%)
Aroma Like very much (24%) Like very much (38%) Like moderately (33.3%) Like very much (35.7%)
Flavor Dislike slightly (28.5%) Like moderately (43%) Like moderately (38%) Like moderately (22%)
Texture Like moderately (26.1%) Like very much (47.6%) Like moderately (31%) Like moderately (28.5%)
Sweetness Dislike slightly (26.1%) Like very much (47.6%) Like moderately (28.5%) Like very much (26.1%)
Tartness Dislike slightly (34.1%) Like very much (42.8%) Like moderately (31%) Like very much (17%)
Aftertaste Mild aftertaste (42.5%) Mild aftertaste (53.6%) Mild aftertaste (59%) Mild aftertaste (61%)
Buying Inclination No (85.7%) Yes (73.8%) Yes (33.3%) No (40.5%)
Significant Characteristics of Sensory Preferences
The product with sugar obtained the highest scores for all positive attributes (Table 1).
The ‘full-strength’ Splenda® product received higher scores for 6/9 attributes as compared to ‘half-strength’ Splenda® .
For ‘Overall Acceptability’, the preference order was Sugar ‘Full-strength’ Splenda® ‘Half-strength’ Splenda® Water.
A strong product delineation was seen in the ‘Buying Inclination’ category, where 73.8% respondents indicated that they would buy the ‘full-sugar’ product, 33.3% indicated that they would buy the ‘full-strength’ Splenda® product, but there was a strong negative buying inclination towards the ‘water’ product (85.7%), and the ‘half-strength’ Splenda® (40.5%) product. This indicates that consumers do not want to compromise on the quality factors in their purchase of canned fruit.
Both full-strength ‘medium’ Splenda® syrup and half-strength ‘medium’ Splenda® syrup are suitable for use in home-canning peaches. However, ‘full-strength’ is preferred overall by most consumers participating in a Sensory Preference study. The ‘standard’ sugar syrup product was the most preferred, and the product canned in water was the least preferred.
Peaches canned with Splenda® using the USDA canning instructions for fruit retain quality and shelf life for at least one year when stored under recommended conditions, between 50-70°F, in a dry place away from strong light.
Peaches or Nectarines
Preparation – Select well-ripened fruit and handle carefully to avoid bruising. Sort, wash and peel.
Syrup Pack – Use 40 percent syrup. For a better quality product, add 1/2 teaspoon (1500 mg) ascorbic acid per quart of syrup. Put peaches directly into cold syrup in container – starting with 1/2 cup syrup to a pint container. Press fruit down and add syrup to cover, leaving headspace. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze.
Sugar Pack – To each quart (1 1/3 pounds) of prepared fruit add 2/3 cup sugar and mix well. Stir gently until sugar is dissolved or let stand for 15 minutes. To retard darkening, sprinkle ascorbic acid dissolved in water over the peaches before adding sugar. Use 1/4 teaspoon (750 mg) ascorbic acid in 3 tablespoons cold water to each quart of fruit. Pack into containers, leaving headspace. Seal and freeze.
Crushed or Purée – Coarsely crush peeled and pitted peaches. For purée, press through a sieve or purée in a blender or food processor. (Heating pitted peaches for 4 minutes in just enough water to prevent scorching makes them easier to purée. For better quality, add 1/8 teaspoon (375 mg) ascorbic acid to each quart of fruit. Pack into containers. Leave headspace. Seal and freeze.
as far as freezing peaches and using splenda or any artificial sweetener - you can try it - dip your peaches in lemon juice to hold their color and place in a plastic freezer bag - sprinkle the sugar substitute in and shake to coat - seal tightly and freeze
see how they turn out
and you can freeze without sugars at all - still dip in lemon juice but I’m not too sure of them holding up for a long period of time without the sugar - they may just mush - but you can try a bag or two with and without sweetner and see what happens
thanks so much for all the help i really appreciate it
You’re very welcomed - I hope it was a help to you. And do let us know how it all turns out - we would like to know.