This photo gives you an idea of what kept me busy today - salsa, pickled peppers, and corn relish. Right now I'm hot and tired but I know we'll enjoy the taste of summer this winter.
While working at the kitchen, I thought I should write a little bit about canning with stevia.
I have found stevia a challenge to use in baking. Stevia is far sweeter than sugar. One teaspoon of stevia replaces a cup of sugar. In baking, the lack of bulk in the stevia completely changes the texture of the product.
But I have had good success using stevia in drinks and canning. Here the bulk does not affect the texture of the product. I have discerned a slight aftertaste in lemonade or iced tea but in canning, my experiments have been completely successful.
For canning fruit, I mix two teaspoons of stevia in a gallon of water. This makes a mild sweet syrup to pour over the fruit in jars. I have never had anyone distinguish any aftertaste in the fruit canned with stevia.
Last year I replaced half of the sugar in my ketchup recipe with stevia. Since that was successful, I may get the courage to try all stevia this year.
Today, I use stevia in my corn relish. The recipe called for two cups of sugar which I replaced with two teaspoons of stevia. The relish was so good I could have eaten it straight out of the jar!
Just a note, I use pure stevia with no added fillers. I purchase mine through Berlin Seed.
I always hated how many extra bags of sugar I had to purchase in the summer over canning season. I'm thrilled to have found an alternative.
Do any of you use stevia in canning?
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