I saw a post somewhere on this board from someone who has canned her own pickles using Splenda. I would love it if she would post these recipes or if someone else could post if they also have done this. I have gotten my mothers recipes made with sugar but i don't know how to switch over to LC and if they would be able to be preserved because of not being made with sugar. This is pretty important to me so i would love to hear from anyone with recipes, ideas or suggestions on how this could work.


Thanks for everyones help in advance

Deb