Home of Gluten-Free Society › Forums › All Gluten Free All The Time › Canning and Preserving Questions for Gluten Sensitive › Re: Canning and Preserving Questions for Gluten Sensitive
I think you could use lemon juice instead of fresh fruit. I use apple cider vinegar, with the mother (Braggs). It definitely has a different taste. I do not use regular vinegar because it is made from grains. You may be able to use honey in place of sugar, I find it substitutes very well for sugar. I think pickles would be hard to make taste the same without regular vinegar, but maybe try one batch and see how it turns out. I would taste the brine before using it. Also, for salt, I use sea salt for all of my canning and have no troubles.