To can fruits without sugar, prepare the fruit as you normally would for canning. Use a solution of artificial sweetener, equal to 1/2 cup sugar, added to 4 cups of water. Bring solution to a boil. It will take 1 to 1 1/2 cups of solution for each jar (quarts).

Pack fruit in jars, leaving 1/2 inch head space. Cover with boiling canning solution. Seal immediately.

When freezing fruits, use ascorbic acid mixture or other anti-browning agent according to manufacturer's directions. Prepare a light freezing solution of artificial sweetener equal to 1/2 cup sugar to 4 cups (1 quart) of water. Chill thoroughly.

Clean fruit as if preparing for normal freezing. Pour about 1/2 cup ice cold solution into freezer container. Fill container half full with fruit, shake gently and continue to fill, leaving 3/4-inch head space for 1 1/2 pint or quart containers or 1/2 inch head space for 1/2 pint or pint containers. Shake container again and add more solution to cover fruit if needed. Place crumbled aluminum foil or plastic wrap on top of fruit to hold it under solution. Wipe container edges and seal with air-tight cover. Freeze.

Vegetables may be canned or frozen using your favorite recipes as long as no sugar is added. Both fruits and vegetables are used in the diet according to the exchange lists.