Is it okay to can cherries in plain water instead of sugar syrup when using a hot water bath method?

I read the article in the LCE cooking section on making jam, but what about canning fruit?

I checked the splenda website, and all they discuss is jam not canning. Last year, I spoke with a splenda customer rep about using splenda to make canning syrup. I remember she said:

a. splenda syrup would be thinner, and
b. splenda does not have the preservative properties of sugar.

So, I wonder - why bother with a syrup at all? Why not just use water, then add desired sweetners after the jar is opened later?

Any home canners out there with some thoughts on this?

__________________
~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Apparently you can use water:

http://edis.ifas.ufl.edu/BODY_HE227

(Note--I only take canning advice from extension services, as you get all kinds of crazy ideas from other sources. Canning isn't something to mess around with.)

Thanks, Terra. I called the local extension service yesterday morning, but could only leave a message (which wasn't returned).

I found www.homecanning.com as a resource, too (by mfg. of Ball jars). However, I think the guidance at your link is more direct and to the point.

Yes, canning is not something where you can "risk it" or experiment. I have canning instructions in my Betty Crocker; but it's an old edition, so I really wanted to be sure about the safety of using water rather than syrup.

__________________
~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.