Sugarless Bottling

    “Sugarless Bottling,” Ensign, July 1975, 43

    Sugarless Bottling

    Try using unsweetened pineapple juice instead of sugar syrup in canning fruits. Prepare and process fruit just as you ordinarily do. The only difference is that you can use pineapple juice for liquid instead of water and sugar. The tighter you pack the fruit, the less pineapple juice will be needed. One can of juice can fill up seven quart bottles. Peaches, apricots, and pears are delicious bottled this way. Even applesauce can be sweetened with pineapple juice. Ann F. Pritt, Idaho Falls, Idaho