LOW- SODIUM AND LOW-SUGAR RECIPES

87.          Low-Sugar Cucumber Slices  

Preparation Time: 40 minutes  

Cooking Time: 10 minutes 

Servings: 5 pints

INGREDIENTS:

• 3-1/2 lb. pickling cucumbers
• Boiling water
• 4 cups cider vinegar
• 3 cups Splenda
• 1 tablespoon canning salt
• 1 cup water
• 1 tablespoon mustard seed
• 1 tablespoon whole allspice
• 1 tablespoon celery seed
• 4 1-inch cinnamon sticks

DIRECTIONS:

1. Rinse the cucumbers and cut off the bottom end. Discard.
2. Cut the cucumbers into 1/4 inch pieces thickness then pour boiling water over them. Let stand for 10 minutes. Drain the hot water and pour running cold water on the cucumbers. Drain the cucumber slices thoroughly.
3. Mix all other ingredients except cinnamon sticks in a stockpot and bring to boil.
4. Add the cucumber slices and return to boil.
5. Place a cinnamon stick in each sterilized jar then using a slotted spoon, fill the jars with the hot cucumber pieces leaving a 1/2 inch headspace.
6. Let out any air bubbles then wipe the rims with a clean damp paper towel.
7. Let the jars process in the pressure canner at 10 pounds pressure for 10 minutes.

NUTRITION: Calories: 17 Total fat: 0g Protein: 0g Fiber: 1gSodium: 114mg

88.          Low- Sugar Pickled Beets  

Preparation Time: 40 minutes  

Cooking Time: 10 minutes 

Servings: 8 pints

INGREDIENTS:

• 7 lb. 2inch diameter beets
• 6 onions
• 6 cups apple cider vinegar
• 1 tablespoon pickling salt
• 2 cups Splenda
• 3 cups water
• 2 cinnamon sticks
• 12 whole garlic cloves

DIRECTIONS:

1. Trim the beet tops and leave an inch stem and roots.
2. Wash the beet with clean water and cook in water for 30 minutes.
3. Cool the beets then trim off the stem and the roots.
4. Slip off the skin then slice the beets into 1/4 inch slices.
5. Wash, peel and slice the onions into 1/4 inches.
6. Add vinegar, Splenda and water in a Dutch oven.
7. Tie garlic cloves and cinnamon sticks in a cheesecloth bag and add to the Dutch oven.
8. Cook the mixture then reduce heat and steam for 5 minutes. Remove the spice bag.
9. Pack the beets and onions in sterilized jars leaving a 1/2 inch headspace.
10. Add the hot vinegar mixture but maintain the 1/2 inch headspace.  
11. Remove the air bubbles and add more liquid if necessary. Wipe the jar rims and put the lids on.
12. Let the jars process in the pressure canner at 10 pounds for 35 minutes.
13. Let the jars cool undisturbed for 12-24 hours before storing them in a cool dry place.

NUTRITION: Calories: 23 Total fat: 0g Protein: 0g Fiber: 4g Sodium: 108mg

89.          Low Sugar Canned Berry Syrup  

Preparation Time: 15 minutes  

Cooking Time: 50 minutes 

Servings: 5

INGREDIENTS:

• 10-1/2 oz. berries, fresh or frozen
• 4-1/2 cups apple juice
• 1-1/2 cups honey
• 1-1/2 cups sugar

DIRECTIONS:

1. Place the berries in a pot and crash them using a potato masher.
2. Add all other ingredients and bring them to boil at medium heat.
3. Stir the mixture to ensure it doesn't overflow the pot.
4. Reduce heat such that the mixture keeps on boiling over the next 40 minutes. The mixture would have reduced by half and thickened.
5. Fill sterilized jars with the syrup leaving a 1/2 inch headspace.
6. Clean the jar rims and place the covers.
7. Place the jars in the pressure canner with water such that the jars are covered by water at least 2-inches.
8. Cover the pressure canner with an ordinary lid that fits well and process the jars for 10 minutes.
9. Leave the jars to rest in the canners for five minutes before transferring them to a cooling rack.
10. Name the jars before storing in a cool dry place

NUTRITION: Calories: 51 Total fat: 1g Protein: 1gFiber: 1g Sodium: 1mg

90.          Low Sugar Peach-Pineapple Spread

Preparation Time: 15 minutes  

Cooking Time: 10 minutes 

Servings: 3 pints

INGREDIENTS:

• 4 cups peach pulp
• 1/4 cup bottled lemon juice
• 2 cups crushed pineapple, unsweetened and drained
• 2 cups sugar

DIRECTIONS:

1. Wash peaches and drain them well. Peel them and remove pit.
2. Use a medium blade to grid them or use a fork to crush them.
3. Place the crushed peaches on a 2-quart saucepan and cook over low heat while stirring until all juice is released.
4. Strain the peaches on cheesecloth and allow juice to drip for 15 minutes.
5. Measure 4 cups of the peaches juice and combine with peach pulp, lemon juice, pineapple, and sugar in a saucepan.
6. Bring to boil while stirring occasionally to avoid sticking. Pour the hot mixture in sterilized pint jars leaving a 1/4 inch headspace.
7. With a clean wet cloth, clean the jar rims and put on the lids.
8. Place the jars in the pressure canner with water such that the jars are covered by water at least 2-inches.
9. Cover the pressure canner with an ordinary lid that fits well and Process the pint jars for 25 minutes in the boiling water.
10. Take the jars away from the canner and cool overnight.

NUTRITION: Calories: 20 Total fat: 0g Protein: 0g Fiber: 0g Sodium: 140mg

91.          Low Sugar Grape Jelly with Liquid Sweetener  

Preparation Time: 10 minutes  

Cooking Time: 10 minutes 

Servings: 3 pints

INGREDIENTS:

• 2 tablespoon gelatin powder
• 2 tablespoon lemon juice
• 24 oz. grape juice
• 2 tablespoon artificial sweetener

DIRECTIONS:

1. Mix gelatin with lemon juice and grape juice in a saucepan to soften it, then cook properly.
2. Cook for 1 minute and then take away from heat. Add the sweetener and stir until well combined.
3. Pour the hot liquid in sterilized pint jars leaving a 1/4 inch headspace
4. Wipe the rims of the jar with a neat wet cloth and put on the lids.
5. Put the jars in the pressure canner with water such that the jars are covered by water at least 2-inches.
6. Cover the pressure canner with an ordinary lid that fits well and Process the pint jars for 10 minutes in the boiling water.
7. Take the jars away from the canner and cool overnight.

NUTRITION: Calories: 25 Total fat: 0g Protein: 0g Fiber: 0g Sodium: 1mg

92.          Low Sodium Sliced Sweet Pickles  

Preparation Time: 15 minutes  

Cooking Time: 10 minutes 

Servings: 4 pints

INGREDIENTS:

• 4 lb. pickling cucumbers
• Canning syrup
• 1-2/3 cups white vinegar, distilled
• 3 cups sugar
• 1 tablespoon whole allspice
• 2-1/4 tablespoon celery seed
• Brining solution
• 1 quart white vinegar, distilled
• 1 tablespoon pickling salt
• 1 tablespoon mustard seed
• 1/2 cup sugar

DIRECTIONS:

1. Wash cucumbers and cut off the blossom end. Slice cucumber into 1/4 inch slices.
2. Add all the canning syrup ingredients and bring them to a boil. Keep the mixture hot.
3. Add all the brining ingredients in a kettle then add the cucumber slices.
4. Bring to boil until the cucumbers change color to dull green. Drain them.
5. Pack the cucumber slices in sterilized pint jars leaving a 1/2 inch headspace.
6. Add the hot syrup and remove any air bubble. Add more syrup if necessary.
7. Clean the jar rims with a clean wet cloth and put on the lids.
8. Place the jars in the pressure canner with water such that the jars are covered by water at least 2-inches.
9. Cover the pressure canner with an ordinary lid that fits well and Process the pint jars for 15 minutes in the boiling water.
10. Cool the jars overnight before storing them in a cool dry place.

NUTRITION: Calories: 40 Total fat: 0g Protein: 0g Fiber: 1gSodium: 210mg

93.          Low Sodium Sweet Dill Pickles  

Preparation Time: 15 minutes  

Cooking Time: 50 minutes 

Servings: 8 pints

INGREDIENTS:

• 4 lb. pickling cucumbers
• 6 cups vinegar
• 6 cups sugar
• 2 tablespoon canning salt
• 1-1/2 tablespoon celery seeds
• 2 onions, thinly sliced
• 8 heads fresh dill

DIRECTIONS:

1. Wash the cucumbers, cut the blossom end, discard it and slice the cucumber into 1/4 inch slices.
2. Combine all other ingredients except onions and dill in a saucepan and bring the mixture to a boil.
3. Place a slice of onion and 1/2 head dill in each sterilized pint jar the pour the hot syrup on top leaving a 1/4 inch headspace.
4. Remove air bubbles and add more syrup if necessary. Wipe the jar rims with a clean wet cloth and put on the lids.
5. Place the jars in the pressure canner with water such that the jars are covered by water at least 2-inches.
6. Cover the pressure canner with an ordinary lid that fits well and Process the pint jars for 20 minutes in the boiling water.
7. Cool the jars overnight before storing them in a cool. Dark and dry place.

NUTRITION: Calories: 51Total fat: 1g Protein: 1g Fiber: 1g Sodium: 1mg

94.          Low Sugar Canned Honey and Cinnamon Peaches  

Preparation Time: 20 minutes  

Cooking Time: 5 minutes 

Servings: 7 pints

INGREDIENTS:

• 3 lb. ripe peaches
• 1 cup honey
• 7 cinnamon sticks

DIRECTIONS:

1. Peel the peaches and dunk them in boiling water for 2 minutes. The skin will come off.
2. Meanwhile, mix 9 cups of water and honey, and then bring the mixture to a boil over medium heat.
3. Take the pits away from the peaches and cut them into quarters.
4. Place a cinnamon stick in each sterilized pint jars.
5. Pack the peaches in the jars and add the honey mixture leaving a 1/2 inch headspace.
6. Clean the jar rims and adjust the lids.
7. Place the jars in the pressure canner with water such that the jars are covered by water at least 2-inches.
8. Cover the pressure canner with an ordinary lid that fits well and Process the pint jars for 30 minutes in the boiling water.

NUTRITION: Calories 148 Total fat 0g Protein 0.1g Fiber 0.2g Sodium 7mg