OK -- so I did my first try at making some B&B with Jalapeno pickles. I am an experimenter so I did one batch with [organic] sugar and the other one I did with Xylitol...which is a sugar alternative. It's NOT like Splenda. You can use it just like regular sugar.
Just wondering if anyone else has tried canning with Xylitol before...??
Thanks...
Jann
BTW: How long before you can eat the canned pickles ..???
? Xylitol in 'Bread & Butter' pickles
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