As I understand it, Xylitol is a sugar-free sweetener that is purported to be lower than sugar in both calories (by about 40%) and carbohydrates (by about 75%), causes no insulin reaction, and prevents tooth decay. It also doesn't appear to have the same nasty issues associated with aspartame at this time.
I've only used it a bit in iced tea and coffee.
Anyway, after taking a small bag of fresh apricots for our chiropractor to sample today, we began chatting about the potential for canning with Xylitol since it can be successfully used in baking. By the time we left, she sponsored a pound of Xylitol for our use in canning the next batch of apricots so we could all see how well it worked and do a lil control study of sorts to see how well the pressure-canned apricots perform over time. :)
Has anyone canned with Xylitol? Have you any links to recommend?
All comments will be most appreciated! We're gonna try the first batch tomorrow.
Xylitol
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