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uunvjivuu u ivu i ci ouno uuni^ home canning can reduce the amount of sugar in the fruit they preserve by using a juice pack or water pack.
Virginia Tech Extension specialist in foods and nutrition, Jo Anne Barton, said that fruits canned without sugar will be satisfactory, but will not have as firm a texture or as bright a color as fruits canned in sugar syrup.
According to studies by Gerald D. Kuhn, professor of Food Science Extension at Pennsylvania State University, a juice pack is a good alternative to sugar syrup. He suggested using frozen apple juice concentrate, frozen pineapple juice concentrate or bottled white grape juice as part of the canning liquid for fruit.
Dilute the juices with extra water. For example, reconstitute the frozen juice according to directions. If this gives one quart of juice, add an equal extra amount of water.
“This diluted juice flavor is very
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