Knowledgebase
Erythritol and canning #874830
Asked June 26, 2024, 3:12 PM EDT
I use pomona pectin and a monkfruit erythritol blend for jams. I contacted pomona to verify that use of erythritol will lead to a shelf stable product. They said some local extensions have heard from fda that erythritol is no longer acceptable for water bath canning. Have you guys heard this? Any advice?
Prince George's County Maryland
Expert Response
Hi Kristine,
Thank you for your question. So right now the National Center for Home Food Preservation doesn't have any validated recipes for what you described. However, they are taking requests about potential recipes to develop, so you may want to enter it here: https://nchfp.uga.edu/
Another option would be to work with a process authority to develop a recipe that would be safe and shelf stable. Their costs will vary, but you can find some local options with the AFDS directory: https://www.afdo.org/directories/fpa/
