Today we’ll look at the simplest and most ancient way of preparing vegetables and fruits at home - canning without sugar.

Homemade canned food is often prepared with the addition of large amounts of sugar (compotes, preserves, jams). However, the use of such canned food in large quantities often cannot be recommended both from a nutritional point of view and for economic reasons. Sugar is becoming more and more expensive, so it is becoming more and more difficult to prepare canned foods with a high content of it. In this regard, the production of canned goods at home is being reduced. However, you can choose canning methods in which it is not necessary to add sugar or add it in small quantities. Before eating, these canned foods can be sweetened to taste with sugar or honey, or used as they are prepared.

The easiest way is to can sugar-free whole fruits, berries and vegetables. They are prepared for pasteurization in two ways: 1. Selected, peeled and thoroughly washed fruits and berries are placed tightly in glass jars, pasteurized and sealed.
2. Heat the prepared fruits and some vegetables in a saucepan over low heat until they release juice. Then, while hot, they are transferred to jars, pasteurized and sealed.

Puréed fruits and vegetables can also be preserved without sugar. In terms of chemical composition, they are not much inferior to fresh ones, but they are completely suitable for use, since they are cleared of inedible parts - seeds, seed nests, and skin. Such canned food is prepared from both fresh and boiled fruits and vegetables, rubbing them through a sieve or a special device.

Natural juices can be prepared from all types of wild and cultivated fruits and vegetables in various ways:

• Using a juicer (for example, apples, carrots, etc.)
• By pressing crushed pulp (for example, from berries).
• Using a juicer (for example, from berries, stone fruits, cut tomatoes).
• By obtaining an aqueous extract from hard fruits (rose hips, hawthorn, etc.). The peeled fruits are poured with boiling water, boiled, and then the juice is filtered.

Compotes are prepared from almost all types of fruits. As a filling, you can use natural juices, water with a small amount of sugar or no sugar at all.

When making jam, preserves, preserves with a reduced amount of sugar, the finished canned food is pasteurized.
Pickled, salted and pickled fruits and vegetables are also prepared without sugar or with a small amount of it.
No sugar required for drying and freezing.

Pickling

Pickling is based on the use of a widely used preservative - acetic acid. Most pathogenic microorganisms die in a 2% acetic acid solution:

Marinades can be slightly acidic, moderately sour, sour and spicy (savory). Weakly acidic marinades usually contain 0.2-0.6% acid, moderately acidic - 0.6-0.9%, and acidic - 1-2% or more. Spicy (savory) marinades are most typical for the cuisine of Hungary, Bulgaria, Romania, Georgian and Moldavian cuisine. However, it should be borne in mind that acetic acid in large quantities has a negative effect on the body, so at home it is better to prepare weakly acidic marinades using wine or fruit vinegar, which can also be prepared at home.

For pickling, fruits and vegetables of the best quality, fresh and healthy, are selected. Thoroughly wash, sort, remove the stalks. Sometimes they are pre-blanched. One container must contain fruits or vegetables of the same degree of maturity.
The prepared fruits are placed in jars. Herbs and spices are usually placed at the bottom of the jar, but are sometimes used to make the filling.

Marinade filling usually consists of sugar, salt and vinegar dissolved in water. For each type of marinade, the quantities of these ingredients are given in the corresponding recipes. Salt and sugar are dissolved in water when heated. The solution is boiled for 10-15 minutes, after which vinegar is added to it. Sometimes vinegar is added directly to the jars. In this case, you need to keep in mind that a jar filled with fruits or vegetables contains approximately 35-40% of the filling. This means that in a liter jar you need to add 2.5-3 times less vinegar than indicated in the corresponding recipes per 1 liter of filling.

After placing the fruits or vegetables in jars, marinade is poured over them. Weakly acidic canned food is filled with marinade without adding 2 cm to the edges of the neck, and sour and spicy canned food is filled flush with the edges. Weakly acidic marinades are pasteurized and sealed.

Pasteurized marinades are immediately cooled with water so that the fruits and vegetables do not soften too much.

When sealing, only varnished lids are used, since acetic acid is very active towards iron.

The optimal temperature for storing pasteurized marinades is 0-20 °C. They are stored in a dry and dark place. Spicy marinades are stored in a cool place. During storage, the so-called maturation of marinades occurs. Marinades from blanched raw materials ripen in 20-30 days, from unblanched ones - in 40-50 days.

Pickling, salting and soaking are methods of preserving vegetables and fruits using lactic acid formed during the fermentation of sugars. There is no fundamental difference between these three methods, the only difference is in the form of canned raw materials. If watermelons, cucumbers, tomatoes and other vegetables are preserved in this way, it is called pickling, if fruits (apples, pears, plums) are called pickling. Cabbage is fermented.

All these processes involve lactic acid bacteria, which are widespread in nature. Under the influence of these bacteria, sugar, which is found in all fruits and vegetables, is converted into lactic acid. As it accumulates, lactic acid stops the development of other microorganisms and has a preservative effect on fruits and vegetables. The action of lactic acid bacteria ceases when 1-2% lactic acid accumulates in the product.

During the fermentation process, in addition to lactic acid, another 0.5-0.7% ethyl alcohol, a small amount of acetic acid, carbon dioxide, etc. are formed. These substances do not interfere with the process of lactic acid fermentation, but they significantly improve the taste of the finished product.

When pickling and fermenting vegetables, salt is also used, which affects not only the taste of the product. Salt causes plasmolysis of plant cells, resulting in the release of cell sap rich in sugars. Table salt is usually added in an amount of 2-3% either directly to chopped vegetables (cabbage), or in the form of 4-8% brine when salting whole vegetables. At this concentration, salt inhibits the development of many microorganisms, almost without affecting the process of lactic acid fermentation. A higher salt concentration inhibits the activity of lactic acid bacteria and worsens the taste of the finished product.

Aromatic additives such as dill, cumin, horseradish, mustard, garlic, savory, tarragon, etc. give products a pleasant smell and improve their taste. Some of these supplements contain essential oils or phytoncides. Both suppress the development of molds and yeasts. When pickling cucumbers and tomatoes, oak, black currant, and cherry leaves are added - they contain tannins, thanks to which the vegetables maintain a good consistency or, for example, the crunchy properties of cucumbers. Many additives enrich the finished product with vitamins. For example, adding carrots to cabbage enriches it with carotene.

To obtain a finished product of good quality and shelf-stable, several conditions must be met.

Firstly, fermented and pickled vegetables must contain a sufficient amount of sugars. If vegetables contain few sugars, then an insufficient amount of lactic acid is formed during the fermentation process and, accordingly, the finished product will not be shelf stable. Therefore, vegetables need to be fermented when they contain the greatest amount of sugars. Some fans add a small amount of sugar to vegetables (for example, 0.5-1% by weight of raw materials in cucumbers).

The second condition is the removal of oxygen from the mass of raw materials, since without oxygen many unwanted microorganisms cannot develop. In addition, the absence of oxygen favors the preservation of vitamin C. When sauerkraut is sauerkraut, the removal of oxygen from the cabbage mass is achieved by careful compaction. The cell sap released during this process displaces air from the free space between the particles of the raw material. Whole fruits and vegetables are completely filled with brine, which also protects vitamin C from destruction. During the fermentation process and during storage, make sure that the products are covered with brine on top, and, if necessary, add a freshly prepared 3-4% saline solution.

Proper fermentation process is also facilitated by appropriate temperature. The favorable temperature for the fermentation process is from 15 to 22 °C. At higher temperatures, undesirable microorganisms develop, such as butyric acid bacteria, which give the finished product an unpleasant taste. To speed up the fermentation process, dishes with prepared and seasoned fruits and vegetables are usually kept at room temperature (18-20 ° C), and then transferred to a cooler place (8-12 ° C) until the end of the fermentation process. Finished products must be stored at zero temperature. Under these conditions, microbiological processes almost completely stop.

Many of us remember traditional “grandmother’s” jams - thick, like confiture, sugared from long storage. In the last century, in villages and remote corners of Russia, sugar was the main method of preservation; there were few dishes with screw-on lids, and lids for sealing were in short supply, so jam was cooked for several hours. For those who lived in the village and did a lot of physical labor, such a concentration of sugar in jam probably did not bring much harm, because there was much less sweets in the diet then than now, and bread and jam replaced cakes, pastries, cookies and a lot other sweets from the modern human diet. Nowadays, canning berries with minimal or no sugar has become more important due to changing lifestyles and an increase in diseases, in which the amount of sugar in the diet needs to be reduced.

The most delicious preparation without sugar, of course, was strawberries. We grew a lot of it, as it has a beneficial effect on the gastrointestinal tract and, besides, everyone liked it. The first year, when the strawberry plantation was growing, we canned it with a small amount of water. Then, when the plantation grew, strawberries were canned in strawberry juice. We didn’t have a refrigerator or freezer, so all canned food was heat-treated; in this form, it could be stored quietly in a room on the floor for several years, protected from light. There were several recipes, starting with the more complex ones, we gradually came to the simplest and fastest. I remember two options – the most complex and the simplest, and I’ll tell you about them.

The first most difficult recipe is berries in a water bath in their own juice

This was a recipe from books; we used it until we had any experience in canning. The jars were filled with berries and placed in a large saucepan with water. No more than four liter jars could be placed in one pan at a time. A cloth was placed at the bottom of the pan to prevent the jars from bursting due to rapid heating; the pan was placed on a stove or burner until the water boiled. The berries in the jars release juice and gradually settle, decreasing in volume, so you have to add them, otherwise the jars will be half empty. The jars stand in boiling water for at least half an hour, then they are taken out and rolled up with sterilized lids. The recipe has disadvantages: it requires a lot of time, a large burner and pan, it is difficult to remove the jars from boiling water, the berries undergo a rather long heat treatment, albeit in a water bath, but the vitamins are still destroyed.

The second easiest recipe

You can use any jars in this recipe, but it is more convenient to work with 1-2 liter jars. If you take 3 liter jars, the berries do not heat up evenly and more fillings may be required. When we started making preparations, the jars were pre-sterilized using conventional technology - over steam, depending on the volume of the jar for 3-10 minutes. In this case, jars up to two liters were simply placed on a kettle with a narrow neck, small ones were put on the spout of the kettle. Nowadays, stainless steel circles are sold for sterilizing jars, which can be placed on any pan. Then my friends told me that they do not sterilize the jars, but simply wash them with laundry soap or soda. I tried this recipe and have not sterilized the jars since then. Canned food one hundred I t is equally good both in sterilized jars and in simply washed ones.

We had a lot of berries, but few cans; we tried to make canned food very concentrated so as not to “can the water.” Therefore, the berries were placed in a jar “heaped” and shaken several times for more dense packing. Then boiling water was carefully poured into the jar, the jar was closed with a lid and covered with a warm towel. After 3-5 minutes, the liquid from the jar was poured into the pan and brought to a boil again, then the process was repeated. In total, 2-4 such fillings were made, depending on the volume of the jar, the condition of the berries, and their size. The third or fourth time after pouring, the jar rolled up and immediately turned over. Turning it over allows you to determine how well the jar is rolled up, while the lid undergoes additional sterilization with the contents. If something went wrong during the sealing, then after turning over a quiet sound is heard - air bubbles pass through the lid into the canned food.

Instead of water, you can use the juice of the same berries or others, also bringing it to a boil. During the pouring process, the berries shrink by at least 1/3, and the strawberries by half. The jars were usually spilled not one at a time, but 4-5 at once, and after the first drain of the liquid from the jar, one of the jars was laid out among the others. At the same time, excess syrup remained, which was used for the next preservation.

This method turned out to be the fastest and most convenient for field conditions, when there is no variety of dishes, there are few cans and there are restrictions on the transportation of ready-made canned food. It requires one electric stove, one small-capacity enamel saucepan (2-3 liters depending on the number of cans filled at the same time) and a stainless steel spoon. The process itself takes no more than 15 minutes. for one jar.

If you don’t need to save space in jars, then you can make canned food not so concentrated so that they are not sour. You can also add sugar to the liquid for pouring berries - you just get a compote with sugar with minimal heat treatment.

According to this recipe, canned strawberries, serviceberries, blueberries, and black currants turned out well. Canned gooseberries and mixed gooseberries and black currants turned out quite well. Red and white currants in this form turned out to be tasteless - they had too many seeds. We prepared these berries, just like sea buckthorn and apples, without sugar in the form of juice. The recipe was even simpler than for berries. The juice was brought to a temperature of 75-80 degrees, poured into jars and rolled. In this case, pre-washed jars should be dried, preferably in the sun, this is an additional disinfection, and the lids should be boiled for 2-3 minutes.

For large or hard fruits - apples, plums, a sugar-free jam recipe is more suitable, in which the fruits are brought to a boil in a small amount of water and poured into jars. The jars do not require preliminary sterilization; they are sterilized by the contents themselves.

Autumn berries were stored until next year without preservation, lingonberries were soaked in water and stood underground until the weather warmed up, and cranberries calmly endured winter freezing and defrosting outside in an open cardboard box so that the berries could “breathe.”

In winter, canned food without sugar could be mixed with honey or with sweeter jams and used in the preparation of various desserts. Such a supply made it possible to do without buying fruits, berries, and jams all year round.

Asiya YARMUKHAMETOVA

Canning without salt and sugar

There are thousands of delicacies, but health is one

Indian proverb

D For normal life, the human body needs food containing more than 600 substances, 96% of which have a therapeutic effect. Most of them are found in berries, fruits and vegetables, and some are found only in them. In addition, the biologically active components of gardening products are not contained in other food groups, so their absence in a person’s diet can sooner or later affect his health. That is why it is very important to save the maximum of useful components contained in vegetables and fruits for our table.

TO Every zealous housewife knows how to preserve until next spring everything that nature gives her this summer. Experienced housewives know hundreds of recipes for jams, pickles, and pickles. Canned food prepared according to these recipes will help preserve the taste of your favorite fruits for the winter and will make your family’s diet more varied and tasty. Is another book on canning necessary then?

D ah, needed. It's time to think: are canned food prepared according to traditional recipes good and healthy? Are the most popular preservatives - sugar and salt - so harmless?

IN At the end of the 20th century, nutritionists became convinced that excessive human consumption of sweet and salty foods causes diseases in the body. They strongly recommend limiting your intake of these food components. After all, all fruits, berries and vegetables are, first of all, a source of structured water, purified by nature itself and close in structure to the water of the human body. So why poison it with sugar and salt? Agree, none of you will just drink sweet or salty water!

WITH Modern nutritional science also advises all older people, especially those who are overweight, to significantly reduce their total daily caloric intake. And all canned food with sugar, as you know, is very high in calories. Eating sweet and salty foods provokes a significant increase in fluid consumption due to thirst, which, as is known, contributes to the accumulation of fat in the body.

L It's easy to say: limit it! What about pickled cucumbers, sauerkraut and your favorite cherry jam? And other sweets and spices that we have become accustomed to since childhood?

ABOUT tons of sugar and salt in canned food should be abandoned for the sake of your own health and the health of your loved ones! In addition, it is also economically beneficial, since sugar and salt are becoming more and more expensive, so it is becoming increasingly difficult to prepare canned foods with a high content of them.

TO How to preserve without sugar and salt?

N Several centuries ago, sugar and salt were not widespread on the planet and were not used by people to preserve food. Our ancestors preserved their reserves using other natural preservatives.

F Canned fruit and vegetables are preserved not because they contain sugar or salt, but because they have been subjected to sterilization, as a result of which microorganisms that cause spoilage of the product are destroyed. In this case, the tightness of the closure is very important, eliminating the risk of microbes from the surrounding atmosphere entering the jars.

L Any fruits and berries can be preserved in the form of compote, without adding sugar syrup to them, but only by pouring boiling water or juice of the same (and possibly other) fruits and berries. You can also preserve fruit and berry purees and natural juices without sugar.

P The canned food obtained in this way will be equally useful both for diabetics, since they contain only the sugar that was in natural fresh fruits, and for older people, since their total calorie content is sharply reduced. Before eating, such canned food can be sweetened to taste (with honey, saccharin, etc.) or used as prepared.

The simplest is canning whole fruits, berries and vegetables without sugar.

B You can also preserve natural pureed fruits and vegetables without sugar. In terms of chemical composition, they are not much inferior to fresh ones, but they are completely suitable for use, since they are cleared of inedible parts - seeds, seed nests, and skin. Such canned food is prepared from both fresh and boiled fruits and vegetables, rubbing them through a sieve or a special device.

AND From all types of cultivated and wild fruits, berries and vegetables, natural juices can be prepared in various ways:

• using a juicer (for example, from apples, carrots, etc.)
• by pressing crushed pulp (say, from berries)
• using a juicer (in particular, from berries, stone fruits, chopped tomatoes)
• by obtaining an aqueous extract from hard fruits (rose hips, hawthorn, etc.) - the peeled fruits are poured with boiling water, boiled, and then the juice is filtered.

P Sugar-free compotes can be prepared from almost all types of fruits. As already mentioned, you can use natural juices or water as a filling for them.

N Does not require sugar and salt when drying and freezing.

It is very important for people with diabetes to follow a diet that limits their glucose intake. Canning for diabetics allows you to control the sugar level in foods. This is easy to do when purchasing canned food, because the amount of this sweetener is indicated on their labels, but manufacturers do not always indicate all additives containing sugar. And the cost of store-bought canned food is higher than if a person started preparing canned food on his own.

Features of winter preparations for diabetics

By making canned products for the winter on your own, a person will be confident in the amount of sugar contained, especially since there are a lot of sweetener substitutes that can be used. People with type 1 and type 2 diabetes can eat canned vegetables and fruits, but freezing or drying is the best solution.

Methods for preparing vegetables and fruits

The most profitable and fastest way to make preparations for diabetics for the winter is freezing. In order for food to be stored properly and for a long time when frozen, it must be thoroughly washed, slightly dried, then placed in containers or special bags and put in the freezer. With this type of preparation, vegetables and fruits retain their natural taste and beneficial properties.

Some fruits can be dried and compotes can be made in winter.

The second option for saving seasonal products for the winter is drying. But the problem is that not all vegetables and fruits are suitable for this. Drying is ideal for greens and fruits, as well as mushrooms. For this kind of preparation, it is not necessary to have special devices; you can dry the products in the sun or in the oven.

Canning in its own juice is very tasty and healthy. This method is ideal for berries, but can also be used for tomatoes. In order to make such a preparation: the berries are placed in a pre-sterilized jar and cooked directly in it in a water bath. When cooking, the berries release juice and settle; you need to gradually add them to the container until it is full, then screw the sterilized lid on with a key. A little inconvenient is that such preparations need to be stored in a cool place, because not everyone has a cellar or enough space in the refrigerator.

Sweet preserves for diabetics

An excellent solution would be jams and preserves without sugar or with sweeteners. The recipes are quite simple, and are not much different from the same only sweet ones. They will require fruits or berries of varying degrees of ripeness, some should be well-ripened, and some should be slightly under-ripe. You can combine different types of berries and fruits, these can be mixes of gooseberries, currants, apples, rowan berries, quince, cherries, strawberries. The selected ingredients must be washed well, peeled, if necessary, softened (in the microwave or cooked over low heat). If you need jam of a homogeneous mass, rub it through a sieve or beat it with a blender, after which the berry-fruit porridge is boiled and placed in jars.

Not all berries can be dried, so they need to be sealed in compotes.

Another tasty treat for diabetes will be compotes. They can be cooked with sweeteners, keeping the proportion per 1 liter of water to no more than 400 grams of a sugar substitute, which can be fructose. When canning cucumbers and tomatoes from conventional recipes, the cooking recommendations for diabetics will also contain sugar substitutes or simply be absent, which will not affect the quality of the final dishes.

How to replace sugar?

Stevia is a popular sweetener; it is used not only by people with diabetes, but also by those who are prone to high blood glucose levels or are on all kinds of weight loss diets. Stevia has sweetening properties and is sold in powder, syrup or tablet form. The downside of using it for homemade preparations is that the jams will not turn out thick. Cucumbers and tomatoes are preserved with stevia leaves. For this, 5 leaves per jar will be enough, for compotes they take a little more - up to 10 pieces.

It is worth noting that the use of sweeteners for diabetes is limited. You can eat up to 40 grams of products that replace sugar per day. An overdose is fraught with intestinal disorders and nausea.

Maltose molasses will be another sweet assistant in making jams and compotes. It is a sweet, viscous, caramel-colored syrup. The syrup contains a small percentage of glucose, so it will become another faithful companion when preparing fruit preparations for patients with diabetes. One kilogram of molasses replaces about 700 grams of white sugar.

Nutrition in diabetes mellitus requires special attention. This does not apply to recommendations, but is a prerequisite for effective treatment. At the same time, the diabetic takes medications prescribed by the doctor. Depending on the type of diabetes, these may be drugs that lower blood glucose levels or insulin.

When diagnosing type 1 or type 2 diabetes, the doctor determines the necessary diet for the patient. Sugar is found in many foods and dishes. It is used for canning vegetables and fruits for the winter. Cucumbers can be preserved according to a recipe suitable for diabetics. They will be just as crispy and delicious as after preparing the marinade with sugar. Canning for diabetics recommends its own recipes.

You can make preparations for type 1 and type 2 diabetics yourself or buy them in stores. When purchasing canned products at retail outlets, information about the presence of sugar in the can is indicated on the labels. They may note that the composition contains not only sugar, but also its substitutes. But how true this is can only be determined through examination. Very often, manufacturers indicate that the composition contains sugar substitutes. It can be:

• syrup;
• dextrose;
• dextrin;
• fructose;
• corn syrup.

To be sure that you are in a closed jar, you need to prepare it at home. This will completely eliminate the possibility of consuming unwanted sugar if you have diabetes. Diabetics can eat canned cucumbers, tomatoes or fruits.

One way to prepare vegetables and fruits for the winter is to freeze them. In this case, you need to wash the fruits, dry them a little and divide them into parts and put them in the freezer. In this case, all products will have a natural taste and retain nutrients. This method is suitable not only for people with diabetes.

The second way to preserve vegetables, fruits and herbs is drying. Dill or parsley, any berries, and mushrooms are ideal for this.

Preparing for the winter in this way can be done by drying the food in the sun, in a drying cabinet or in a conventional oven.

Another way to preserve berries is by canning them in their own juice. The recipe is simple and can be made at home. To do this, you need to steam the berries in a water bath in a glass jar. You need to keep it in a water bath so that the berries settle and then add more until it is completely filled. The jar must first be sterilized, and the lid must be boiled separately. You need to close the jar with a special key for canning. Closed containers should be stored in a cool place. Berry preparations can be useful if prepared according to the recommendations of a specialist.

Winter preparations of vegetables and fruits for diabetics are simple recipes. You can make jam or preserves without using sugar. These recipes are available to everyone. To do this you will need fruits or berries of different ripeness. Some should ripen well, while others will be a little underripe.

Various winter preparations without sugar can be prepared for diabetics. You can collect assorted items and make jam from it. It can be:

• currant;
• apples;
• Rowan;
• quince;
• gooseberry.

All berries need to be washed, peeled and softened. To do this, you can use a microwave or add a little water to a saucepan and simmer over low heat. To make the jam homogeneous, rub the resulting mixture through a sieve. Then boil until a thick mass is obtained. Jam recipes can be varied and you can combine different fruits.

For long-term storage, the jam is sealed in glass jars, which are pre-sterilized. In this case, the jam will taste like natural fruit, but diabetics also want sweet jam.

In this case, you need to use jam recipes with the addition of a sugar substitute. If you have diabetes, you can use jam to which xylitol or sorbitol is added. These ingredients are added in different quantities.

1 kilogram of ripe fruits will require 350 grams of sugar substitutes. If the berries have noticeable sourness, you need to increase the amount of sweet substance. Then add in proportion 1/1.

But there is one peculiarity of such sweets. Sugar substitutes will add a certain flavor to the prepared jam. There are restrictions when diabetics eat such jam or jam. Many patients claim that xylitol is more suitable for them and use it in food. But in any case, there are restrictions for diabetic patients on eating any sugar substitutes.

You can include about 40 grams of sugar replacement products in your diet per day. This is approximately 3 tablespoons of jam. Overdose may cause side effects. A person may experience intestinal dysfunction and nausea. All patients diagnosed with diabetes should consult a doctor before using jam containing xylitol or sorbitol.

By the same principle, you can use recipes for preparing compotes for canning for the winter. prepared for the winter, prepared with the addition of a sugar substitute. To do this, you need to follow the proportions of no more than 400 grams of artificial sugar per 1 liter of water. Fructose can be used in the preparation of drinks, but it is not suitable for canning.

Cucumbers and tomatoes are canned for the winter for diabetics; recipes will differ in the absence of sugar.

The sugar substitute can be used not only by people with diabetes, but also by healthy people or those who are prone to high blood sugar. It is called stevia or honey herb. This plant has no contraindications.

Stevia has a sweet taste, but does not increase glucose levels, but, on the contrary, is able to normalize it. When preparing jam with the addition of honey herb, one drawback will be noticeable - the cooked jam will not be thick.

You can buy this plant at the pharmacy. It can be syrup, dried herb or tablets. It can be added to drinks and various dishes.

Recipes using stevia leaves will allow you to preserve cucumbers or tomatoes without sugar. You need to put 5 leaves of honey herb in the bottle; when canning berry or fruit compote, the norm will be from 5 to 10 leaves. Cucumbers will be tasty without the specific taste from sugar substitutes.

Recipes for canning vegetables and fruits using stevia:

• Raspberry compote;
  (You need to fill the jar with raspberries and add 5 grams of stevia infusion per 250 milliliters of liquid. Then sterilize for 10 - 15 minutes and close with a lid and a canning key.)
• Strawberry compote;
  (The recipe will be similar to the previous one. By following the recommendations when choosing food and preparing supplies for the winter using special recipes, patients with type 1 and 2 diabetes will be able to improve the quality of treatment and eliminate the occurrence of complications and sharp fluctuations in sugar levels.)

Diabetics can preserve cucumbers, tomatoes, peppers and not add sugar to the marinade. Various spices will help compensate for the taste. If you don’t like the recipe, you can use substitutes or stevia. Cucumbers or other vegetables will be tasty and healthy.