Splenda OK in Annie's salsa?

plays_in_dirt_dirt(Z7A VA bordering NC state line)August 7, 2011

Is it safe to substitute Splenda for sugar in Annie's salsa ? If safe, would it adversely affect the taste or texture?

Thanks,

Barbara in Virginia

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

No real safety issue that I know of despite the fact that sugar has a free water binding element to it that Splenda lacks. Texture? No. But it may well affect the taste just as Splenda doesn't taste like sugar no matter what it is used in.

Personally I wouldn't sub it unless absolutely necessary and then, if possible, maybe sub only 1/2 of the sugar.

Dave

    Bookmark   August 7, 2011 at 2:16PM
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plays_in_dirt_dirt(Z7A VA bordering NC state line)

Thanks, Dave. I think I'll just use less sugar and do a taste test, using the full amount if necessary. The recipe says the sugar may be reduced or omitted.

Barbara in Virginia

    Bookmark   August 7, 2011 at 3:57PM
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2ajsmama

I don't use the sugar at all. But I use lime juice instead of vinegar. I don't like the taste of vinegar in salsa.

    Bookmark   August 7, 2011 at 4:40PM
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plays_in_dirt_dirt(Z7A VA bordering NC state line)

Thanks, ajsmama ... I have bottled lime juice and bottled lemon juice in the pantry. The lime sounds good to me right now. I'm excited to make the salsa. I have tried canned homemade several times but didn't like my recipes nor those of friends. I have read so many rave reviews about Annie's recipe. I expect it to be delicious, thick and chunky the way we like it.

Barbara in Virginia

    Bookmark   August 7, 2011 at 5:30PM
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readinglady(z8 OR)

If you make the salsa without sugar and then find you wish it had some additional sweetness, you could stir in a bit of Splenda or other sweetener when you open the jar. That way you have total control without any concerns regarding the alterations in flavor that can occur during canning.

Carol

    Bookmark   August 8, 2011 at 4:29AM
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cabrita(9b SoCal)

I omit the sugar and black pepper from Annie's salsa with very good results.

    Bookmark   August 8, 2011 at 11:39AM
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Linda_Lou(SW Wa.)

Sugar is not a preserving agent in any food other than a full sugar jam. It takes about 65% sugar in order to preserve to bind up water.
I would not think Splenda to taste good in the salsa recipe. It was too sweet to me with the sugar.

    Bookmark   August 8, 2011 at 11:42AM
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hot_in_ky

I only do about 1/16 of a cup of sugar and do a 1/2 cup each of lemon juice and cider vinegar. Turns out great, everyone loves it.

    Bookmark   August 8, 2011 at 5:05PM
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