Canning recipes, food preservation and food sales

[TheGrey]

I use many recipes from this site- I've been very satisfied with the results. Here's what I used for canning peaches (again, I used the water bath method. )

http://www.pickyourown.org/peachescanning.htm

One thing I feel I need to share- I know it states that you can use Stevia or Splenda instead of sugar, and you most certainly can do that, as long as the sugar substitutes are for flavor enhancement only (although I personally don't care for the taste of Splenda.) If you're making jelly or jam, use low-sugar/no-sugar pectin and the amount of sugar the recipe calls for. The sugar combines with the pectin and acts as a preservative. The sugar replacements such as Stevia don't have the same preserving properties, and your jellies/jams won't last as long on the shelf.