Thanks for contacting Ask an Expert.

The recipes in PNW 355, Pickling Vegetables and our other publications are safe when you follow the directions. In cases where substitutions can me made, it is noted in the recipe or in the ingredients section of the PNW publication. Dill pickle and fermented vegetable recipes don't have added sugar. Only pickles with a sweet brine would have sugar. The balance of vinegar, water and sugar amounts in these recipes make them safe for boiling water canning. Sugar not only provides flavor, it can also prevent harmful bacteria from growing in these mixtures.

We don't have a current PNW for jams and jellies. We don't recommend using our out-of-date PNW publications. If you have a favorite recipe, look for a similar version with a major pectin company online. These companies have dedicated scientists to introduce new tested recipes or keep up with consumer trends. They understand food safety risk and liability issues that could exist, so they do a great job with recipe development. We recommend you use and follow their directions. Ball recently updated their pectin and you can find it sold in jars instead of boxes. The recipes are on the back of the peel-back jar label (look for a corner to pull on the top right). The recipes allow for a range of small batches. Most of the major pectin companies have a low or no sugar pectin in addition to their classic pectin. If you reduce the sugar in jams and jellies made with classic pectin they will not set up. Jams and fruit butters made with the long-cook method (no pectin added) are thickened by the cooking process (natural water in the fruit evaporates), so you can reduce or eliminate sugar to your preferred taste. Some sugar does help retain color in the fruit and can enhance the flavor.

You may have seen the PNW 199, Canning Fruits publication that says that water, or natural fruit juices may be used to can fruit instead of sugar syrup. Choose slightly under-ripe fruit for the best quality when using water so the fruit will be firm over time and not get mushy. I think Bartlet pears canned in water have a nice naturally sweet flavor that is brought out by the canning heat.

It is especially important to follow the recipe directions for low-acid foods that have been acidified and then canned. Low-acid foods are vegetables, herbs and garlic, meat, fish, poultry and wild game. Some fruits are low-acid. To can in a boiling water canner, we have safe acidified recipes for figs, Asian pears, unripe mangoes, tomatillos, and tomatoes. We do not have tested recipes for canning white peaches, elderberries, melons, coconut or papaya. Freezing or drying may be an option for these, instead.

Organic refined sugar acts the same as other commercial refined sugar.