Canning Pears With Splenda Food

HOW TO CAN PEARS WITHOUT SUGAR

Steps:

• Wash the pears and halve or quarter them. Remove spoiled spots. (You can peel them if you wish, but I didn't!)
• Allow the pears to soak for 2-3 minutes in a lemon juice bath. This helps to prevent discoloration. I mixed roughly 1/2 cup of lemon juice with 1 gallon of water, and then briefly washed/dipped the pears in the solution.
• Pack the pears into hot, sterilized jars.
• Cover the pears with boiling water, leaving 1/2-inch headspace.
• Process in a boiling water canner: 25 minutes for pints, 30 minutes for quarts.
• Enjoy your home canned pears in homemade yogurt, oatmeal, or straight from the jar!

EASY PEAR CRISP

Steps:

• To make the topping:
• In the bowl of a food processor, combine topping ingredients and pulse until crumbly.
• To make the filling:
• Preheat oven to 350°F. Spray an 8" x 8" baking dish with cooking spray.
• In a bowl, combine filling ingredients and toss gently to coat. Transfer to prepared baking pan.
• Scatter topping mixture evenly over the fruit.
• Bake for 40-45 minutes or until filling is bubbly.

PEACH JAM FROM SPLENDA

Steps:

• Wash jars and lids in hot soapy water; rinse with warm water.
• Fill boiling-water canner half full with water; add jars and water to cover.
• Bring water to a boil, reduce heat and simmer.
• Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
• Remove and drain jars and lids, one at a time, as needed for filling.
• Combine 4 quarts of the water and lemon juice in a large bowl; set aside.
• Fill a Dutch oven 3/4 full with water; bring to a boil.
• Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water.
• Slip skin off peaches using a paring knife.
• Cut peaches in half; remove pits.
• Place peach halves in the water and lemon juice solution to prevent browning.
• Cut peaches into chunks; place in food processor.
• Process until finely chopped and measure exactly 3 cups of fruit.
• Combine peaches and 3/4 cup water in a large saucepan.
• Gradually add pectin, stirring until blended.
• Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
• Boil for 1 minute, stirring constantly.
• Remove from heat; add SPLENDA® Granulated Sweetener stirring until SPLENDA® Granulated Sweetener dissolves.
• Skim off any foam with metal spoon.
• Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops.
• Wipe jar rims and threads and cover with 2-piece lids.
• Screw bands tightly and place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
• Cover; bring water to gentle boil and process 10 minutes.
• Remove jars and place upright on towel to cool completely.
• After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
• Store in a cool, dark place for up to 1 year.
• Once opened, store refrigerated and use within 2 weeks.
• Serving size is 1 Tbs.