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Right, I have also read that thick stews and mashed veggies like sweet potatoes and pumpkin also easily burn. I agree that artificial sweeteners cannot work as preservatives, especially since dosage levels are extremely low. The Erythritol could perhaps function the same as sugar, via osmotic...

that would be a good idea to rule out what got burned, as I also think something burnt. Well, about safety, as said last year with processing only boiled (100˚C) 6 out of 8 bottles were ok.

Ow yes the taste before was good as it should be

My recipe is: 6000ml of elderflower blossom “syrup” (24 hrs soaked) 2000gr Erythritol 10 grams pure Stevia concentrate 98% 160ml lemonjuice 25grams Citric acid Filled 8 bottles of 1000ml cold (after the sweeteners were solubilised) and brought them to 115°C/239°F. Took 85 minutes to get there...

Thanks for your answer, appreciate it. I have canned foods, but not pressure canned. It did sugar based syrups as well as acidic fruit based stuff, but now want to do pH neutral and no-sugar (artificial sweetened and/or erythritol) based syrups. So not much experience there. Did not do veggies...

Hello there! I am new to this community, hope someone will be able to help me. Located in Europe, and started high-pressure canning. The goal is to prepare sugar-free syrups based on fruits, blossoms etc. Since there is no sugar, normal canning is not sufficient, hence high-pressure canning. I...