Can Splenda be used in preserving food?
Granular Splenda does not provide preservative properties like sugar. There has not been any published research work with using sucralose in the canning of fruits at home. If one uses Splenda instead of sugar, our best assumption at this time is that the texture- and color-preserving aspects of sugar syrup won’t be there. The expectation is that the result would be like canning in water except for the additional sweetness contributed by the Splenda. The USDA fruit canning directions do allow for water canning, as there is adequate preservation for safety from the heat and not sugar. There should be no reason why Splenda cannot be used in these heat-processed products, as it is heat-stable, but some people do notice an aftertaste in other products, so it’s possible it might change in flavor a little over storage time. In other cases, where sugar is important, like some preserves or pickled fruits, it is not recommended that substitution of Splenda be used for sugar if the product is to
