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Old 06-22-2010, 11:11 PM   #11
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into a trashcan soon! too many food-borne ails for a jar of food.
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Old 07-01-2010, 02:41 PM   #12
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Agar Agar is fine for canning. It has been used for a very long time in canning fruits and jellies.
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Old 07-02-2010, 11:55 AM   #13
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Interesting, but it appears that SplendaŽ so far is the only non-sugar to be approved in the USA for use in home canning that I am aware of. Considering Agar Agar has been around so long there must be a reason why it is not on the approved list. For all I know it may be just for lack of funds to officially test. Use what you are comfortable with.
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Old 07-02-2010, 02:23 PM   #14
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not sure what all is here, check it out...
agar and home jam making - Google Search
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Old 07-02-2010, 05:39 PM   #15
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Since it is a gelatin thickener, the following information from an official site might provide further clarification:

"Gelatin may be used as a thickening agent, as indicated in two of the following recipes. Sweet fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are used to provide the sweet flavor of the fruit spreads. When gelatin is used in the recipe, the jars of spread should not be processed. They should be refrigerated and used within 4 weeks."
Source: National Center for Home Food Preservation | How Do I? Jam and Jelly

I don't think any of the information is going to change what everyone is already doing, but it is always good to at least be informed.
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