I've been using xylitol for about 6 months. Would like to hear about others experiences and share about this wonderful sweetener. I'm diabetic and it does not raise my Sugar levels. Also I made a discovery about it. I think that it preserves food for a longer length of time without any mold. I sweetened some berries and it got shoved to the back of the frige for about a month or so. When I took them out they still smelled fresh and looked good. I did not eat them but this did lead me to think that maybe because it is an antibacterial, and antifungal maybe our food sweetened with xylitol will keep fresh longer. I'm now thinking of trying to can my fruits and make pickles, sauces, salsa's etc. using xylitol. Anyone out there use it in canning??????