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For canning, can Splenda be used in place of sugar and sea salt or kosher salt in place of regular salt?
Given the chemical make up of Splenda I would not recommend using it for canning purposes. Sugar is well established and predictable as having properties that help preserve food. I would be concerned about using an untested an unproven chemical for long term canning. You are probably better off using no sugar and adding sugar or Splenda to the canned foods at the time of consumption.
Both sea salt and kosher salt will work well for canning purposes.
Thanks for writing,
Timothy S. Harlan, MD, FACP