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Guest Hearts&Flowers

Question about Canning

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Guest Hearts&Flowers

A friend has just introduced me to a wonderful zero point salad. Here is the basic recipe:

 

Sliced cabbage or sauerkraut

Red and yellow peppers

onions and celery

dill pickle slices

 

The original recipe calls for a cooked vinegar dressing made with sugar. I make it with splenda with great results.

 

On to my question: This friend acutally cans this salad for long term storage. I know sugar is a preservative. Can I "can" the salad made with splenda?

Thanks!

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Guest luv2beslim

I'm new to the sight and this is my first post. You'd either have to use a pressure cooker or ask your county extention agent about the safety of canning this salad. It would be ok to use a water bath to can if the acidity is high enough. I don't know how much vinegar is in the dressing. The acidity is what keeps botulism from being fatal in canning vegetables. :bcb_up Berta

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Guest luv2beslim

Sorry, I didn't address the question about Splenda. I don't know, you could check the Splenda sight or e-mail them (I think you can e-mail them from the sight.):bcb_up Berta

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