LOW-SUGAR / SUGAR-FREE FRUIT BOTTLING

Yes, you can preserve fruit without adding processed sugar!
  
Please note that sugar also acts as a flavouring agent as well as keeping the fruit looking good in the jars – sugar-free preserves may not keep as long/well as bottled fruit with sugar added.
      
Honey or stevia are sweeteners suitable for fruit bottling (quantities to prepare these are on our syrup chart) or using water instead of normal syrup. Artificial sweeteners are not recommended – many react when heated and the goal of preserving is to avoid any artificial ingredients in your food.
   
TIP: To prevent browning in your sugar-free jars of preserved fruit, add lemon juice (or citric acid). You will need approximately 2 tablespoons lemon juice per 6 cups of water. Heat the water and lemon juice together, then pour into jars of fruit, remove bubbles, seal and process in a boiling water canner.

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.