Canned Peaches Light No Sugar Added Recipes
CANNED PEACHES LIGHT, NO SUGAR ADDED
These peaches are made with unsweetened apple- or grape juice. They are low cal, diabetic friendly and easy to make. I clipped this recipe from the AARP magazine, the fact that is is sugarless was an instant selling point for me. Add the peach skins and pits to the canning juice and simmer it for a few minutes, the juice will turn a beautiful blush color. Be sure to remove them before filling the jars.
Provided by gemini08
Categories Dessert
Time 50m
Yield 6 jars, 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Sterilize canning jars and rings by simmering them in hot water for at least 10 minutes, til ready to use, have lids nearby.
- In another saucepan, dip fruit in boiling water for 30 to 60 seconds, until skins loosen. Dip quickly into ice water and slip off skins. Cut in half, remove pits and slice. Mix citric acid with a 1/4 of a cup of water, coat peaches to prevent darkening.
- Pack slices into jars, almost to the top.
- Bring the juice to a boil, add peach skins and pits if desired, simmer for a few minutes. Remove skins and pits and discard. Ladle juice over peaches, leaving 1/2 an inch of headspace.
- Adjust lids and process in a boiling water canner, with jars covered by 2 inches of water, for 20 to 25 minutes. Remove jars from canner, allow to cool for 12 hours.
- Unscrew metal rings to make sure lids are sealed. Each lid should be indented in the center. Store in a cool, dry, dark place for no longer then one year.
Nutrition Facts : Calories 302.3, Fat 1.4, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 73.5, Fiber 6.7, Sugar 65.7, Protein 4.8
NO-SUGAR PEACH PRESERVES
Delicious peach preserves/jam for those watching carbs or for diabetics.
Provided by JAYDA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h45m
Yield 24
Number Of Ingredients 4
Steps:
- Fill a canner pot half-full with water and bring to a simmer. Wash jars and rings in warm soapy water; rinse with warm water. Place lids in a saucepan off the heat; pour boiling water on top. Let stand until ready to use.
- Measure 3 cups of peaches into a 6- or 8-inch saucepot. Stir in 3/4 cup water. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
- Ladle jam immediately into the prepared jars, filling to within 1/8-inch from the tops. Wipe jar rims and threads. Cover with lids and rings; screw bands tightly. Place jars on an elevated rack in the canner. Lower the rack to cover the jars with 1 to 2 inches of water, adding more boiling water if necessary. Cover and bring water to a simmer.
- Process the jam for 10 minutes. Remove jars and place upright on a towel to cool completely, 2 to 3 hours. Check seals by pressing the middle of lid with your finger; if lid springs back, lid is not sealed and refrigeration is necessary.
Nutrition Facts : Calories 24 calories, Carbohydrate 5 g, Sodium 0.9 mg, Sugar 5 g
RAW-PACK PEACHES IN LIGHT SYRUP
This is a great recipe if you want your canned peaches to stay firm. This comes as close to store-bought as I've found so far. This recipe is for peach halves but slices turn out just as well.
Provided by Chilicat
Categories Fruit
Time 40m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Wash jars and bands in hot, soapy water. Cover lids with hot water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stand in hot water 10 minutes or until ready to fill.
- To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. Place peaches in prepared fruit protector according to package directions.
- Combine sugar and water in a saucepan and bring to a boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side down, into hot jars, leaving 1/2-inch headspace. Add hot syrup to within 1/2 inch of rim. Remove air bubbles with a nonmetallic spatula and add additional syrup, as needed.
- Wipe jar rims and threads. Place lids and bands on jars. Place jars on rack in deep stockpot of hot water from step 1. Cover, bring to a boil and process 25 minutes for pints, 30 minutes for quarts. Remove jars from hot water and place, not touching, on dish towel. Cool several hours or overnight. Test seals before storing.
Nutrition Facts : Calories 2095.3, Fat 2.3, SaturatedFat 0.2, Sodium 41.8, Carbohydrate 536.5, Fiber 13.6, Sugar 525.2, Protein 8.3
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