Canning with Stevia is safe because Stevia is heat stable and is approved by UC Extensions. It works best in these recipes outlined below, and this post will explain how best to replace sugar with Stevia when canning.

This post contains affiliate links.

Canning with Stevia

Canning with Stevia can be done safely and we know this because it’s been tested by University Extensions like the University of Oregon, not because I *think* it’s ok.

I’ll be the first to say that sugar is a powerful preservative, and that’s something to bear in mind as you begin canning without it. Imagine those gummy bears you find under a car seat, years old, and preserved so well. That’s sugar at work.

I started thinking about removing more and more sugar from my diet because of my migraine headaches. The jury is still out, but I know for me personally, reducing the sugar I eat is probably a step in the right direction.

Sugar is a powerful thickening agent, so you’ll want to consider that as well. If you are counting on sugar to thicken your jam or applesauce, Stevia isn’t going to thicken for you and there’s other ways to achieve the thickness you’re looking for without sugar.

Thickening Without Sugar

Liquid pectin has been a huge help, as has using a wide, shallow preserving pan to cook fruit quickly, rather than cooking for a really long time which cooks away the natural pectin.

How to Can with Stevia

Stevia is concentrated, so it is a LOT sweeter than regular table sugar. It’s also a lot more costly than regular cane sugar. To me, it is worth the trade off because I’m always canning inexpensive or free fruit, and the potential benefits of reducing sugar intake overall is worth it to me. But I’d be remiss to admit that it is more expensive than regular sugar.

In a jam recipe, for example, it’s common to see a cup-for-cup ratio of sugar to fruit. 5 cups fruit and 5 cups sugar, for example. I’ve went through a sack of sugar in a few batches of jam, at that rate. In contrast, the recipes I’ve shared (like this amazing Lime Cherries one here and the No Sugar Blood Orange Cherries, or the Peach Sauce here) you’d use a tablespoon or two of liquid Stevia.

Canning with Stevia is Safe

While sugar is a powerful preservative, that doesn’t mean it is necessary to preserve high acid fruits that you’d can in a water bath canning recipe. The Extension service has made it clear that Stevia is safe for canning because it is heat stable AND because high acid fruits don’t need sugar to be canned safely. That’s the two-part answer to the safety question.

How do you know if your fruit is high in acid?

Most fruit is naturally high in acid. The reason we associate traditional water bath canning recipes into two groups- fruit jams and veggie pickles is because fruit is naturally high in acid and veggies become acidified by the addition of vinegar.

Download this free, beautiful, and easy to use chart to see which fruits and veggies are high in acid (low numbers) and which are low in acid (higher than a 4.6) here!

Liquid or Powdered Stevia?

I like liquid Stevia because it mixes so well in whatever you’re canning- chunks of chopped fruit, smooth fruit sauce, or something in between. I’ve been really working hard on making every step of the canning process FASTER and EASIER and liquid Stevia is part of that.

Sugar Free Canning Recipes

Canned Peach Sauce

Lime Cherries

No Sugar Blood Orange Cherries

Learning How to Can Food For Beginners

Get the Canning Jump Start Guide! This collection of visual guides will help you get started confidently. You’ll SEE exactly what you should be doing, when, so you can make these delicious, healthy recipes. Get it HERE.

We’ve all heard of applesauce but what about peach sauce? This recipe will share a great way of making peaches into a sauce that even babies can enjoy that’s thicker than just plain peach puree. Read on for the easy canning recipe with instructions for water bath canning AND steam canning! 

The trouble with other plain peach sauce recipes out there is they are honestly not as thick as applesauce. Peaches are just juicier and cooking them for hours and hours can change the flavor and be a pain in the neck. The trick I’ve found with canning peaches into lunch box perfect peach sauce, with or without a little maple syrup, is to add liquid pectin. 

I really like liquid pectin for this application because it mixes seamlessly, and thickens the peach puree enough that it’s kid-friendly and spoon-ready, as opposed to smoothie consistency. It’s also plant-based, sugar-free, and prevents you from cooking for hours and hours.

You’ll notice that I forgo peeling the peaches in this recipe. I wanted a recipe that was primo for the busy mom- no time for peeling peaches here! Just cut the pits out, plop into the blender, puree till very smooth, cook with the other ingredients, add the liquid pectin, ladle into the warm jars, and process. Done!

First, if you’re new to canning, don’t worry. It’s easier than you think. The basic idea is you put hot food into warm jars, put a lid on, and put them into a hot water bath or on a steam canner rack for a set amount of time. I’m a teacher in my day job so I created a visual guide to help beginners SEE how canning works in my Canning Essentials Workbook, which you can grab here!

Canning With Stevia

Yes, you can can with Stevia. The Oregon State Extension explains more here but I’ve had great success with liquid Stevia.

Stevia is much sweeter than sugar, BUT in canning recipes, you often need to add a lot of sweetness (sometimes cups and cups of sugar) so this recipe calls for a tablespoon of liquid Stevia.

Stevia works well when sugar isn’t needed as a thickening agent, like in my fruit cup recipes.

How to Make Canned Peach Sauce

First pit the peaches into halves or quarters.

Prepare your steam canner or water bath canner. If you haven’t heard of steam canners, they are amazing and I explain more about them here but they are ready in 5 minutes, while a traditional water bath canner is ready in 25. They are what I use almost exclusively and what I’d recommend to any canner.

You’ll combine the peaches, lemon juice, water, in a blender. Blend smooth.

Add peach puree and stevia in the preserving pan and bring to a simmer.

Whisk in the liquid stevia (2 packets, which come in 1 box).

Ladle into jars. Add new lids and rings, and place on canner (steps for specific canner below).

Process for 15 minutes at sea level.

Want to know more about these steam canners? You can download the free Steam Canner Fact Sheet here!

You Will Need

8 cups halved or quartered peaches

1 cup water

1/2 cup lemon juice

1 teaspoon cinnamon

1 tablespoon liquid stevia if desired

2 packets of liquid pectin

Canned Peach Sauce Recipe

Pit peaches and halve or quarter and add to a blender. I love this one.

Add the 1 cup water, the 1/2 cup lemon juice, and 1 teaspoon cinnamon. Puree very smooth.

Prepare your water bath or steam canner pot. You’ll need about 8 half pint jars for this recipe.

A. For the traditional water bath method, fill the pot with hot water, filling the jars so they don’t float, and bring to a boil.

B. For the recommended steam canner method, fill the steam canner to the mark (just over the handles, using 2.5 quarts) with water, set the jars on the rack, and turn to low.

NOTE: for both methods, you don’t need to simmer your lids nor sterilize your jars. Both steps are not required by the USDA. Read more about simmering lids here and about sterilizing jars here. Both steps waste time and you won’t find any time wasting steps on my blog 🙂

Combine the peaches, lemon juice, water, in a blender. Blend smooth.

Add peach puree and stevia in the preserving pan and bring to a simmer.

Whisk in the liquid stevia (2 packets, which come in 1 box).

Ladle into jars with 1/2 inch headspace (the space between the food and the top edge of the jar).

Add new lids and rings, and place on steam canner rack OR submerge carefully into boiling water bath.

A. For traditional water bath, make sure the jars are covered by at least 1 inch of boiling water. Then start the processing time of 15 minutes. When the time is up, remove the jars onto a towel covered countertop.

B. For the steam canner method, place the lid on the steam canner pot. Turn the heat to medium high and the dial will climb to the green zone of your elevation. Then, adjust the heat of the stove to be such that it is just high enough that the dial remains in the green zone. There is no advantage to it boiling rapidly inside. This means you may turn it to medium, or simply keep it at medium high, depending on your stove. Then start the processing time of 15 minutes. When the time is up, turn the stove off. You can leave the lid on indefinitely, OR remove the jars to a towel covered countertop while still hot. Use caution when lifting the lid.

Label jars and store.

You Will Also Love

Maple Whiskey Peaches

Applesauce Canning Recipe

Canning Jump Start Guide

This easy canning recipe calls for stevia instead of sugar, which makes it keto friendly, paleo friendly, and most importantly, family friendly. It’s a great lunch box option when canned in half pint jars and is fast and delicious.

This recipe contains affiliate links.

This recipe part of a partnership with Northwest Cherry Growers and I can’t thank them enough for the tasty cherries. You’ll find them in your grocery stores. Thank you for allowing me to be a Canbassador!

First, if you’re new to canning, don’t worry. It’s easier than you think. The basic idea is you put hot food into warm jars, put a lid on, and put them into a hot water bath or on a steam canner rack for a set amount of time. I’m a teacher in my day job so I created a visual guide to help beginners SEE how canning works in my Canning Essentials Workbook, which you can grab here!

Canning With Stevia

Yes, you can can with Stevia. The Oregon State Extension explains more here but I’ve had great success with liquid Stevia.

I started brainstorming canning recipes with my cousin who has lost a ton of weight safely and successfully on the Code Red (kind of like Keto) program. My cousin Dea and I are both experienced canners and she wanted to put up pantry staples that were both no sugar AND family friendly and this recipe was one that resulted from our text brainstorm sessions.

One website that we’ve loved as a Keto resource is Keto Focus. Annie has tons of delicious recipes that families love and are easy to make. I have started cutting out sugar to help with my migraine headaches and her site has been a huge help.

Stevia is much sweeter than sugar, BUT in canning recipes, you often need to add a lot of sweetness (sometimes cups and cups of sugar) so this recipe calls for a tablespoon of liquid Stevia.

Stevia works well when sugar isn’t needed as a thickening agent, like in my fruit cup recipes.

How To Make Lime Cherries

First, you’ll pit your cherries. That will take a few minutes and can be done a day in advance.

Prepare your steam canner or water bath canner. If you haven’t heard of steam canners, they are amazing and I explain more about them here but they are ready in 5 minutes, while a traditional water bath canner is ready in 25. They are what I use almost exclusively and what I’d recommend to any canner.

You’ll combine the cherries, lime juice, water, and stevia in the preserving pan and bring to a simmer.

Then you’ll ladle the cherries and liquid in an even mix into your jars, leaving 1/2 inch headspace, add lids and rings, and put them in the water bath OR the steam canner. You’ll process for 15 minutes at sea level and then you’re done!

Want to know more about these steam canners? You can download the free Steam Canner Fact Sheet here!

You Will Need

4 cups cherries, pitted

1 cup store bought lime juice

2 cup water

2 tablespoons liquid stevia

Lime Cherries Canning Recipe

Pit your cherries and set aside. This step can be done a day in advance.

Prepare your water bath or steam canner pot. You’ll need about 6 half pint jars for this recipe.

A. For the traditional water bath method, fill the pot with hot water, filling the jars so they don’t float, and bring to a boil.

B. For the recommended steam canner method, fill the steam canner to the mark (just over the handles, using 2.5 quarts) with water, set the jars on the rack, and turn to low.

NOTE: for both methods, you don’t need to simmer your lids nor sterilize your jars. Both steps are not required by the USDA. Read more about simmering lids here and about sterilizing jars here. Both steps waste time and you won’t find any time wasting steps on my blog 🙂

Combine the pitted cherries, the lime juice, the water, and the 2 tablespoons of stevia in your preserving pan.

Bring to a simmer.

Ladle the cherries and juice mixture into your warm jars one by one. Leave 1/2 inch headspace and apply new lids and new or used rings, tightening only as tight as you’d tighten a bathroom faucet (not too tight!) and either submerge in the water bath again OR set on the steam canner rack.

Bring your traditional water bath up to boil if using that method OR put the steam canner lid on and turn to medium high.

A. Water bath canners: Wait till the water is boiling to start your 15 minutes at sea level processing time.

B. Steam canners: Wait until the dial is in the green zone for your elevation to start your 15 minutes at sea level processing time.

Process for 15 minutes at sea level (download the free adjusting for altitude chart here!)

This No Sugar Lime Cherries Canning Recipe yields about 6 half pint jars. Label and store jars for up to one year.

If you are interested in using the steam canner, you’ll love the Steam Canning for Beginners Ebook– it’s just $5 and will help you start canning the fastest way, the easiest way!