I'm looking for recipes for canning pares with something like Stevia. Thank you for your help
San Bernardino County California
This is what I have found on the National Center For Home Food Preservation Website:
Can Splenda® (sucralose) be used in preserving food?
Granular Splenda® does not provide preservative properties like sugar.
Canning Fruits: Whereas we do not have published research work with using sucralose in the canning of fruits at home available to us, it is possible to use it for sweetening the water used to cover fruits when canning. The texture and color preserving aspects of a sugar syrup will not be provided. The result would be like canning in water except for the additional sweetness contributed by the Splenda®. The USDA fruit canning directions do allow for canning in water (i.e., without a sugar syrup), as there is adequate preservation for safety from the heat of proper canning. Some people do notice an aftertaste in other products and canned fruits, and it is possible some little changes in natural flavors may occur over storage time, since sugar can mask some of these. For people used to sucralose sweetening and flavors, the aftertaste may not be an issue. Based on some of our experiences in canning peaches and pickled foods, we suggest you start seeing what you like by trying less than a full substitution for the sugar in canning syrups. For example, if you use a medium sugar syrup that is 5-/14 cups water to 2-1/4 cups sugar, try 1 to 1-1/4 cups Splenda® the first time. You can always sweeten more when you serve the finished product if it is not quite sweet enough; then you can increase the canning liquid amount the next time you can.
In short--your pears might turn brown after preservation and develop an unpleasant aftertaste. It would be better to preserve them in a light syrup and drain off the juice before eating.