Sugar substitute in canning?

I have a recipe for horseradish relish I'd like to try, but it calls for a
large amount of sugar -- 1.5 cups of brown sugar. It's tomato-based, with 5
pounds of tomatoes, 4 peppers, 4 onions, 0.5 lbs horseradish, and spices --
plus 1.75 cups of cider vinegar. It gets BWB processed.

I'm trying, for health reasons, to keep away from sugar. I'm also not that
big on sweet pickles. I was wondering if I could make this recipe without
the sugar, but adding a half cup or so of Splenda.

Will this work? I'd hate to go through the work and expense and get
something inedible.

Anny

Anny Middon wrote:


I imagine so... as long as you don't alter the ratio of
vegetables:vinegar.

I don't like sweet relishes all that much either (one exception is B&B
pickles but that's sweet/sour). I constantly reduce the sugar with no
problem. Exception would be jams/jellies since it's needed for the
'set.'

B/

B/

Anny Middon wrote:



Can anybody comment on using Stevia for this purpose?

Bill

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