Canning with erythritol?

[aunatural]

Has anyone ever used erythritol to can with instead of sugar?  I'm going to try it with my peaches this fall but I thought that I would see if anyone has had any experience with it.  I know that they say that it has a 1-1 ratio with sugar but I personally think that it is MUCH too sweet.  I usually put 1/4 cup of sugar in my bottled fruit (quarts) so I'm thinking maybe 1/2 of that?  Ideas? 

[feather]

extension.psu.edu/canning-with-less-sugar
Says to add sweetener after opening canned items. I am not fond of this option.

Canning and Preserving with Love (a group on facebook) has many good posts about using artificial sweeteners.

erythritol
Pro-less carbs, less calories
Con-uses less volume than sugar so recipes will be reduced in volume
Con-has only one note of sweetness flavor (recommended to use Sucrolose "splenda" instead)
Con-sometimes does not thicken or jel

Use the low and no-sugar pectin, not regular pectin, if you go with erythritol.

I like the idea of using erythritol in canning fruit. I also would only use a smaller portion and not 1:1 substituting for sugar.

Conversion Chart for Splenda Brand Sweeteners to Sugar:
Splenda No Calorie Sweetener Packets
2tsp sugar = 1 packet
1tbsp sugar = 1 1/2 packets
1/8 cup sugar = 3 packets
1/4 cup sugar = 6 packets
1/3 cup sugar = 8 packets
1/2 cup sugar = 12 packets
2/3 cup sugar = 16 packets
3/4 cup sugar = 18 packets
1 cup of sugar = 24 packets
Splenda No Calorie Sweetener Granular
1tsp = 1tsp
1tbsp = 1tbsp
1/4 cup = 1/4 cup
1/2 cup = 1/2 cup
3/4 cup = 3/4 cup
1 cup sugar = 1 cup
Splenda Sugar Blend for Baking
1tsp = 1/2tsp
1/4 cup = 1/8 cup or 6tsp
1/3 cup = 8tsp
1/2 cup = 1/4 cup
2/3 cup = 1/3 cup
3/4 cup = 6tbsp
1 cup = 1/2 cup
Splenda Brown Sugar Blend for Baking
1tsp = 1/2tsp
1/4cup = 1/8 cup or 6tsp
1/3 cup = 8tsp
1/2 cup = 1/4 cup
2/3 cup = 1/3 cup
3/4 cup = 6tbsp
1 cup = 1/2 cup

If I make jams or can fruit, I'll be making no sugar or very low sugar, so this is one option I keep in mind.

[aunatural]

Thanks feather. 😊

[feather]

aunatural, strawberries are on sale at one of our stores. Mr feather wants a dozen jars of strawberry (some kind of low sugar option) jam.

Besides the low or no sugar pectin, I was reading that pomona pectin is an option. Pomona pectin binds with calcium and does not jell smoothly (it clumps) in a sugar environment. So if it is used with sugar, the pomona pectin is dissolved first then sugar added, or it can be used with artificial sweeteners and there are supposed to be many recipes out there with it that can be scaled up and down.

We're going to make jam with lemon and mostly strawberries, then the low or no sugar pectin, and erythritol with some stevia (to taste), then water bath it.