The Ohio State University Extension

Human Nutrition

1787 Neil Avenue, Columbus, OH 43212

Preserving Food for Special Diets

HYG-5352-97

Preserving foods to meet special dietary needs can be done easily in the home. The cost of commercially prepared food suitable for those on special diets is costly because the quantity handled is small and production procedures are slightly different than conventionally canned foods. Preserving food at home can be a practical way to save money if fresh produce and the necessary equipment are available.

Reduced-Salt Diets

Canning

Salt can be safely omitted from home canned vegetables, meats, poultry, and fish. Salt is used as a flavor enhancer rather than a preservative in canning if the recipe calls for only 1-3 teaspoons per pint or quart of food. Use the same process times as for conventionally canned foods (vegetables, meats, poultry, fish). If using a salt substitute, add it when serving the product; an unpleasant aftertaste can develop from the canning process if salt is added before canning.

Pickling

Salt concentrations should not be changed in pickle recipes. Reduced-sodium salts such as "Lite Salt" may be used in quick process pickle recipes. However, the pickles may have a slightly different taste than expected. Never alter salt concentrations or use reduced-sodium salt when making fermented pickles or sauerkraut. Proper fermentation depends on correct proportions of salt and other ingredients.

Reduced-Sodium Sliced Sweet Pickles

Brining soluntion
4 pounds (3- to 4-inch) pickling cucumbers
1 quart distilled white vinegar (5 percent)
1 Tablespoon canning or pickling salt
1 Tablespoon mustard seed
1/2 cup sugar
Canning Solution
1 2/3 cups distilled white vinegar (5 percent)
3 cups sugar
1 Tablespoon whole allspice
2 1/4 teaspoon celery seed

Yields 4 to 5 pints

Wash cucumbers and cut 1/16 inch off blossom end and discard. Cut cucumbers into 1/4 inch slices. Combine all ingredients for canning syrup in a saucepan and bring to a boil. Keep syrup hot until used. In a large kettle, mix the ingredients for brining solution. Add the cut cucumbers, cover, and simmer until cucumbers change color from bright to dull green (about 5 to 7 minutes). Drain the cucumber slices. Fill pint jars, and cover with hot canning syrup; remove air bubbles, leaving 1/2-inch headspace. Adjust lids and process pint jars for 10 minutes in a boiling water bath canner (at altitudes of 1,001-6,000 feet, increase process time to 15 minutes).

Freezing

Foods frozen at home typically have no salt added during preparation, making them an excellent choice for reduced-sodium diets. Add salt or reduced sodium salts at serving time, if desired.

Reduced-Sugar Diets (for a Diabetic Diet)

Granulated table sugar (sucrose) is the most frequently used sweetener in canning and freezing. Sugar helps preserve the color, texture, and flavor of the food, but is optional. The sugar in jams and jellies helps the gel to form, increases the flavor, and, in the large amount called for, acts as a preservative. Honey, corn syrup, and brown sugar can be used as substitutes for granulated sugar; however these alternatives do not reduce calories and cannot be used for a diabetic diet.

Canning

Fruit can be safely canned without sugar for the diabetic or reduced-calorie diet. Sugar is generally added to canned fruit to improve flavor, help stabilize color, and retain the shape of the fruit. Sugar does not act as a preservative in canned fruit. Fruit canned without added sugar will be somewhat softer than a similar product packed in syrup. Flavor changes and loss of color may also be expected. The fruit still contains natural sugars, which must be considered in the diabetic diet. To can fruit without added sugar, try some of the following options:

• Crush or slice some of the fruit and can it in its own juice.

• Extract juice from other fruit, preferably from a mild-flavored fruit.

• Use water as the packing liquid.

Artificial sweeteners such as saccharine or aspartame should be added just before serving. Bitterness and off-flavors develop when saccharine is used in canning.

Freezing

Fruits can be frozen without added sugar because sugar is not used as a preservative. It does, however, help maintain flavor, color, and texture. Plan to use frozen fruit within one year for best quality. Serve fruit before it is completely thawed. This is especially important for fruit frozen without sugar.

Sugar substitutes may be used in place of sugar. Labels on the products give the equivalents to a standard amount of sugar. Follow the directions to determine the amount of sweetener needed. Artificial sweeteners give a sweet flavor but do not furnish beneficial effects of sugar, such as thickness of syrup and color protection.

Jams and Jellies

Jams and jellies are made by cooking crushed fruit or fruit juice with sugar. Sugar must be present in the proper proportions with pectin and acid to form a gel. Sugar preserves the product, helping to prevent the growth of microorganisms. Products without sugar, with reduced sugar, or with artificial sweeteners cannot be made by leaving the sugar out of regular jam and jelly recipes.

Jams and jellies without added sugar can be made in the following ways:

1. Regular pectin with special recipes--These special recipes have been formulated so no added sugar is needed. However, each package of regular pectin does contain some sugar. Artificial sweetener is often added.

2. Special modified pectins--These pectins are not the same as regular pectin. They will say "light" or "less sugar" on the label. Follow the directions on the package. Some products are made with less sugar and some with artificial sweeteners.

3. Recipes using gelatin-- Some recipes use unflavored gelatin as the thickener for the jam or jelly. Artificial sweetener is often added.

4. Long-boil methods--Boiling fruit pulp for extended periods of time will make a product thicken and resemble a jam, preserve, or fruit butter. Artificial sweetener may be added.

Because these products do no have sugar as a preservative, be sure to process or store them as directed. Some require longer processing in a boiling water bath while some require refrigeration.

Apple or Grape Jelly with Gelatin

4 teaspoons unflavored gelatin
2 cups unsweetened apple juice or 3 cups unsweetened grape juice
2 Tablespoons liquid sweetener*
1 1/2 Tablespoons lemon juice
Food coloring, if desired

Yields 1 pint

Soften gelatin in 1/2 cup of juice. Bring remaining 1 1/2 cups juice to a boil, then remove from heat. Add softened gelatin, stirring to dissolve. Add liquid sweetener, lemon juice, and coloring. Bring to a full, rolling boil. Ladle into clean jars and seal. Keep in refrigerator. 1 Tablespoon = 9 calories.

*Note: 1/8 teaspoon of liquid sweetener equals the sweetening power of 1 teaspoon of sugar. If other forms of sweeteners are used, substitute on an equivalent sweetening basis. Aspartame sweeteners may not be successful because they are affected by heat. If used, add aspartame sweeteners after mixture is heated.

Sulfite-Free Diets

Sulfuring fruits prevents light fruits from darkening and helps retain the nutritive values during drying and storage. Sulfuring fruits before drying is fairly common in commercially dried, light-colored fruits. Sulfuring can be done at home using a sulfur solution or by exposing fruit to fumes from burning sulfur. Sulfur solutions are now banned as a preservative for fresh produce sold in supermarkets or at salad bars in restaurants. Drying fruits at home allows you to eliminate the use of sulfuring agents. Use an alternate method to prevent darkening of fruits, such as blanching in steam or syrup, or dipping in an ascorbic acid solution. Sulfuring agents are not used in canning or freezing processes.

References

Complete Guide to Home Canning. United States Department of Agriculture, Agriculture Information Bulletin No. 539.

So Easy to Preserve (Third Ed.). Cooperative Extension Service, The University of Georgia, College of Agriculture, Athens.

Putting Food By (Fourth Ed.). Janet Green, Ruth Hertzberg, Beatrice Vaughn, The Stephen Greene Press, Lexington, Massachusetts.

Information Compiled by Marcia Jess, Extension Agent, Family and Consumer Sciences