Although sugar generally helps fruit keep its shape, color, and flavor, there is no danger in canning fruit without sugar. This can be done by using water, the fruit's own juice, or purchased fruit juice. Use only high-quality, firm, ripe fruit. Avoid overripe fruit as it will soften too much during preparation and processing. As you peel or cut the fruit, place it in a gallon of water to which 1 teaspoon of ascorbic acid powder or 6 crushed 500 mg vitamin C tablets has been added.
Commercial products are also available.
These help keep your fruit fresh and prevent darkening. Canning with plain water instead of a syrup saves calories. Depending on whether a thin, medium, or thick syrup is used, plain water can reduce the calorie content of canned fruit by 200 to 375 calories per pint. For a sweeter taste and extra nutrients, you can use fruit juice instead of water. You can buy fruit juices or prepare your own from fresh fruit.